Exhibit A: almond butter
Pulse 2 cups of almonds (I like to toast mine), scraping down the sides periodically. It will eventually form a ball and then spread back into a liquid...about 4-5 minutes total. I drizzle in a little honey at the end. Yummy on English muffins or on a banana cut in half.
Exhibit B: hummus
Ingredients:
1 large head of garlic
1 tsp olive oil
2 1/2 cups canned garbanzo beans, rinsed and drained
4 tsp tahini
1/3 cup water
1 1/2 tsp kosher salt
1/4 tsp ground cumin
1/4 cup fresh lemon juice
Slice off the top of the garlic head, drizzle with oil, wrap in foil and roast for 45ish minutes in 400 degree oven. Let cool. Squeeze cloves into food processor with remaining ingredients. Mix until smooth...about 3-5 minutes. Eat. I recommend in a pita pocket with avocado and red bell pepper slices.
Exhibit C: grain-free granola
Ingredients:
1 cup walnuts
1 cup almonds
pinch of salt
1/4 cup raw honey
3 tbsp butter
3 tbsp cocoa powder (I used dark chocolate)
1/2 tsp vanilla extract
1/2 cup shredded coconut (NOT sweetened)
2 oz dark chocolate
Preheat your oven to 200 F.
Using a food processor, coarsely chop the walnuts and almonds (I'd pulse only a handful of times). Leave the nuts in the processor and set aside for later use.
In a small saucepan over low heat, melt the butter with the honey and whisk occasionally. Once combined, add the cocoa powder, vanilla and a pinch of salt. Whisk together.
Pour the chocolate mixture into the nuts in the food processor. Pulse briefly, just until the chocolate is consistently mixed in. Add the coconut and pulse one more time.
Spread the mixture out over a baking sheet. Bake for 4 hours in the preheated oven.
Once the granola has finished baking, remove it from the oven and allow it to cool completely. Break the granola apart into small chunks. Also break apart or chop up the 2 oz chocolate and mix in with the granola. Try not to eat it all at once.
No, I am not going Paleo...although I'm very intrigued by it. Too bad I ate this with Greek yogurt while drinking a glass of milk, which is very un-Paleo...so was the pita bread and the hummus I ate all last week for lunch. Paleo peeps are missing out!
We've been in our house for a little over a year now, and it's taken that long to use the griddle on our stove top...for real. Shame on us. I've been making up for it during the past couple of weeks, however. I started off by trying out a new savory pancake recipe that was a surprise hit. As in, I already want to make it again. Then I had some buttermilk to use up, so I tried a basic pancake recipe. My most current attempt was the result of a big summer project: cleaning out and organizing all the recipes I've pulled out of magazines over the years.
All I could think about while flipping pancakes was the time Kerry and I made pancakes while living in The Heights apartment complex. Emily and Robyn lived in a nearby building and Emily was coming over for breakfast. I had an old school cell phone and until that morning, didn't realize that everyone's phone didn't text in all caps. While I was flipping cakes, Kerry was texting Emily from my phone to let her know her pancakes were ready and getting cold. I don't remember exactly what Emily's hold up was, but if I had to guess it's be a run or a quick trip to Starbucks. Anywho, when Emily got to our apartment, she thought she'd been being yelled at via text message because Kerry had texted "PANCAKES HOT OFF THE GRIDDLE NOW!!" Fixed that all caps feature on my little phone and we enjoyed our chocolate chip cakes.
Here are my attempts over the past couple of weeks:
Pancake #1: Corn Pancakes with Smoked Salmon and Lemon-Chive Cream
Combine first 3 ingredients in a small bowl; chill.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through pepper) in a medium bowl. Combine 1 cup corn kernels, buttermilk, butter, and egg in a blender; process until coarsely pureed. Add pureed corn mixture to flour mixture, stirring until just combined. Fold in remaining 1/4 cup corn.
Pour about 2 tablespoons batter per pancake onto a hot nonstick griddle or nonstick skillet; spread gently with a spatula. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 3 minutes or until bottoms are lightly browned. Arrange 2 pancakes on each of 6 plates; top each pancake with 1 slice salmon and 1 teaspoon lemon-chive cream.
*My thoughts: make this now. And make more of the cream/sauce...you'll want it. We were pleasantly surprised by the combination of unexpected flavors. This is a great, great, easy recipe!
(Cooking Light)
Pancake #2:
Whole-wheat pancakes
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup lowfat buttermilk
1/2 cup nonfat milk
1 tablespoon honey
1/4 teaspoon vanilla extract
In a medium bowl, whisk together the dry ingredients (flour through salt). In another medium bowl, beat together the eggs, nonfat milk, buttermilk, honey and vanilla.
Preheat a large nonstick griddle or skillet over a medium-low flame. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy. Use a 1/3 cup measuring cup pour the batter onto the griddle or skillet. Flip the pancake when the top is bubbling and it is golden brown on the bottom. Then cook until the other side is golden brown.
*My thoughts: I'm all for healthy food, but these tasted healthy...know what I mean? I think I'd play with the all-purpose flour vs. whole-wheat flour ratios next time. Were light and fluffy though, even with that much whole-wheat flour.
(Elie Krieger cookbook but can be found on foodnetwork.com)
Pancake #3: Carrot cake pancakes
5 3/5 ounces all-purpose flour (about 1 1/4 cups)
1/4 cup chopped walnuts, toasted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray
3 tablespoons butter, softened
2 tablespoons honey
Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.
*My thoughts: this was very sticky batter, which made it difficult to spread out on the griddle. The flavor was good, but they were pretty thick which made it hard to cook them all the way through. I used 1/8 teaspoon of allspice instead of a dash of cloves and a dash of ginger...that's what I had on hand. I chunked this recipe but was glad to try it out.
While my plate wasn't quite that pretty, it did taste as good as it looks. I'm back on an egg kick in a big way...breakfast, dinner, both meals. I figured this was a good recipe to try while my guy was out of town, and it didn't disappoint. It caught my eye because it's super healthy and has four (count 'em, four!) of my most favorite ingredients of all time: thyme, eggs, Gruyere cheese and shallots. I did my own thing with acorn squash, but I'm sure the accompanying recipe is great.
Poached Eggs with Spinach & Walnuts (serves 4...or less if you know eating only one egg for dinner will make your stomach rumble right before you go to bed)
1 tablespoon olive oil, divided
1 (10-ounce) bag baby spinach, chopped
3 garlic cloves, minced 3 sliced shallots 1 tablespoon chopped fresh sage 3/4 teaspoon chopped thyme, divided (I put it all in at once) 1/2 teaspoon black pepper, divided 1/4 teaspoon salt 1 (8-ounce) package cremini mushrooms, quartered (I bought already sliced) 3/4 cup toasted walnuts, chopped and divided (I put it all in at once) 2 tablespoons red wine vinegar 2 ounces shredded Gruyere cheese 8 cups water (I cut this in half for 2 eggs) 2 tablespoons white vinegar (did you know this keeps the eggs from separating?) 4 large eggs (I did 2 eggs since it was just me...1 egg wouldn't have been enough for dinner)
Heat a large Dutch oven over medium-high heat. Add 1
teaspoon oil. Add spinach; sauté 2 minutes. Remove spinach from pan; drain,
cool slightly, and squeeze out excess moisture. Add remaining oil to pan. Add
garlic and shallots; sauté 3 minutes. Add sage, 1/2 teaspoon thyme, 1/4
teaspoon pepper, salt, and mushrooms; sauté 7 minutes. Stir in spinach, 1/2 cup
walnuts, red wine vinegar, and cheese; cook 30 seconds.
Combine water and white vinegar in a large saucepan, and bring to a simmer. Break each
egg gently into pan. Cook 3 minutes. Remove eggs using a slotted spoon. Spoon
mushroom mixture onto
plate(s). Top each serving with 1 egg.
(Sprinkle evenly with remaining thyme, pepper, and walnuts. Unless you didn't follow the directions and put everything in the pot at once to save time/steps).
So this used to be my favorite salmon recipe, sans puff pastry. It's easy, healthy, contains one of favorite ingredients on the planet: pesto, and was introduced to me by friend Giada. Tough competition in my opinion. Salmon with Pesto and Puff Pastry (but minus the puff pastry) 4 pieces salmon 1/4 cup sliced almonds 1/4 cup purchased pesto 2 tomatoes, sliced
EASY: preheat oven to 400 degrees. Line baking sheet with foil. Place salmon on foil and top with almonds. Cook for 10 minutes. I spread pesto on top of the fish and then top with tomato slices.
Then I bought salmon yesterday and was looking around online for an easy recipe with ingredients we already have in the house.
BINGO.
I have kinda been in love with coriander for about six months now, so I was initially excited it was an ingredient. Then I read the reviews, checked our pantry and fridge, and realized we had a winner.
Salmon with Honey-Coriander Glaze 1 tablespoon whole coriander seeds 1/4 cup honey 5 tablespoons soy sauce 2 teaspoons fresh lemon juice salmon (I bought a pound) 2 teaspoons vegetable oil
EASY: Mix first four ingredients. Brush mixture onto one side of salmon. Heat oil in a pan and cook salmon 1-2 minutes per side. Then I wrapped the salmon in foil and put it in the oven for about 8-10 minutes (the recipe calls for cooking on the stove top the whole time, but the oven was already on and cooking cute little potato gratins in muffin cups, so I figured I'd throw the salmon in there). I reduced the rest of the sauce and drizzled it over the cooked fish. One of the tastiest things I can remember making!!
I tried out two new recipes tonight. One didn't turn out as pretty as the picture, but it was delicious. The other was so easy and so exciting to watch that I danced around the kitchen.
Dinner:
Um, yeah...mine did not look like that when I cut it. Unfortunately.
I caught an episode of my good friend, Giada, making this last week and ever since then it has been on my mind. I read the reviews of it online and decided that Sunday evening would be the best night to attempt this since it is pretty time-consuming, although not difficult.
Eggplant Timbale (serves 4-6) 2 medium eggplants, sliced 1/4-inch thick 1/3 cup olive oil, plus 2 tablespoons 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 pound penne pasta 1 medium onion, diced 1/2 pound ground beef 1/2 pound Italian pork sausage 1/4 cup Marsala wine 1 cup frozen peas, thawed 2 cups store-bought marinara sauce 1 1/2 cups diced smoked mozzarella cheese (about 6 ounces) 3/4 cup grated Pecorino Romano cheese, plus 1/4 cup 1 cup chopped fresh basil leaves
Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the cheeses, basil, and cooked pasta. Set aside.
Preheat the oven to 350 degrees F. Line a springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set.
To serve, invert the timbale onto a serving plate and remove the springform pan. Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top. Slice and serve.
My notes: *I did my research on Marsala wine. It is comparable to Port, which I find revolting. The recipe calls for such a small amount that I chose to use Marsala cooking wine instead of the real thing. I know this is frowned upon but I didn't want to buy a whole stinkin' bottle of wine to use a tiny amount and throw the rest out. *Eggplant: I'd say three medium or two very large. I think I would peel it next time. Also-I heart my mandolin. *It needs to cook for longer than 30 minutes; I'd say at least 45. *The flavors were fabulous! While the presentation would be stunning (if it worked out well), I think I would just throw the filling in a glass baking dish and top it with eggplant or use the eggplant like lasagna noodles and just layer the whole thing up next time.
Any-time-of-the-day-goodness:
I bought a giant bag of almonds a while back during an overwhelming trip to Costco. I looked around online for almond butter recipes since I thought that would be a good way to use up some of those bad boys. All the recipes I found were pretty similar, but the one I ended up using had a fabulous description of the different stages of almond butter making, accompanied by pictures of what the mixture should be doing. I kept the website up as my little food processor went to work. :)
Almond Butter 2 C Almonds 1 T Raw Honey (optional) 1/2 t Sea Salt (optional)
Place almonds in food processor. Process for 8-12 minutes. You will need to scrape down the sides in the beginning. If you choose to use the honey and salt, stir in by hand after the butter is made as it will seize the mixture if you try to add it before.
My notes: *I toasted my almonds in the over for about 12 minutes and then let them cool. *It only took about 8 minutes for it to go through the whole process. *Your food processor will only sound like it's shattering for about 10 seconds when the almonds are first getting chopped. *I stirred in a little drizzle of honey when it was all finished. *I'm definitely not into the raw food movement, especially after looking at some of her recipes for things that are supposed to be cooked...like cinnamon rolls and doughnut holes. She hit a home run with this nut butter recipe, though.
Hello, summer:Edamame Succotash 1 slice center-cut bacon 1 tablespoon butter 2 cups chopped sweet onion 2 cups fresh corn kernels (about 3 ears) 1 (16-ounce) bag frozen, shelled edamame, thawed 2 tablespoons red wine vinegar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon sugar 3 plum tomatoes, coarsely chopped 1 red bell pepper, seeded and coarsely chopped 3 tablespoons torn basil
Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon.
Increase the heat to medium-high. Melt butter in drippings in pan. Add onion; sauté 3minutes, stirring occasionally. Add corn kernels; sauté for 3 minutes or until lightly charred. Add edamame, and sauté for 3 minutes, stirring occasionally. Stir in vinegar and next 5 ingredients (through bell pepper); cook 30 seconds, stirring occasionally. Sprinkle with bacon and basil.
*This is a light dish that is good on hot summer nights (you can eat it hot or cold) and also is a winner if you've got fitting into a very important white dress on the brain.
(from Cooking Light)
Here's another one I just made (doubled it) to take to a work luncheon tomorrow:
Strawberry Field Salad 1 (5-ounce) bag spring mix salad greens 1 1/2 cups strawberries, halved (about 1 pint) 1/2 cup prechopped walnuts or pecans 1/4 cup crumbled blue cheese Sesame Vinaigrette (recipe below)
Place spring mix in a large serving bowl and top with strawberries, nuts and blue cheese. Pour vinaigrette over salad, toss to coat ingredients well and serve.
1/4 cup bottled Italian salad dressing 1 teaspoon honey 1 tablespoon low-sodium soy sauce 1/2 teaspoon Asian (dark) sesame oil
Pour salad dressing into a small mixing bowl and whisk in honey, soy sauce and sesame oil.
Before about a month ago, I was not a fan of chicken salad. That was due to a star ingredient: mayonnaise. Mayo grosses me out. I was able to find a good recipe that used a combination of mustards, so that appeased once or twice (see: Barefoot Contessa). Then my Bible study leader brought this little ditty for our group and I fell in love:
Chicken Salad 4c. diced or shredded chicken (pull apart 1 rotisserie chicken) 1 c. chopped celery 1 c. chopped green onions 1/2 c. chopped water chestnuts 1/2 c. sliced almonds seasoning salt or salt and pepper to taste <1 tsp ground ginger (I recommend using fresh ginger)
Combine above ingredients and top with dressing (see below).
Dressing (Combine the following):
1 1/2 - 2 c. Brianna's Poppyseed dressing 1/2 c. sour cream 2 tsp rice wine vinegar 2 tsp soy sauce dash of Tabasco (optional)
I omitted the ginger and Tabasco; I'm a fan of neither. I used 1/2 cup of the dressing and that was plenty for me; I know others like their chicken salad creamier than I do. This is a good and easy recipe for those of us who have to pack a lunch in lieu of eating elementary school cafeteria "food."
I mean, really, could anything look more like comfort food?? This is the pic from the magazine...mine wasn't as pretty but it sure was tasty. Perfect comforting meal for the cold weather and stressful holiday times.
English Cottage Pie 1 tablespoon all-purpose flour 1 tablespoon butter, softened Cooking spray 1 1/2 cups chopped onion 1/2 cup chopped carrot 1 (8-ounce) package cremini or button mushrooms, thinly sliced 1 pound extra-lean ground beef 2 tablespoons no-salt-added tomato paste 1 cup fat-free, lower-sodium beef broth 1/4 teaspoon freshly ground black pepper 1/4 cup chopped fresh parsley 1 tablespoon fresh thyme leaves 1/2 teaspoon salt 3 cups leftover mashed potatoes 3/4 cup (3 ounces) shredded sharp white cheddar cheese, divided Paprika (optional)
1. Preheat oven to 350°.
2. Combine flour and butter; stir well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and carrot; sauté 5 minutes. Add mushrooms; sauté for 5 minutes or until lightly browned. Remove vegetables from skillet. Add beef to pan; cook 5 minutes or until browned, stirring to crumble. Stir in tomato paste, and cook 3 minutes. Stir in broth and pepper. Return vegetables to pan, and bring to a simmer. Stir in parsley, thyme, and salt. Add flour mixture, and cook for 1 minute or until thick, stirring constantly.
3. Spoon meat mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray, spreading evenly. Combine the potatoes and half of cheese; spread the potato mixture evenly over meat mixture. Top with remaining cheese. Sprinkle with paprika, if desired. Bake at 350° for 20 minutes or until bubbly.
I didn't tweak this at all except to use dried thyme instead of fresh. I made some quick mashed potatoes with a few Yukon golds, milk, butter, S&P. Oh, and I bought pre-sliced mushrooms...why wouldn't you? :)
Here's a new favorite recipe. It's perfect for Sunday nights or when you're craving some warm comfort food.
Slow-Cooker Carne Guisada (serves 8-10) •2 1/2 pounds beef chuck roast or bottom round, cut into 1-inch pieces •coarse salt and ground pepper •2 tablespoons vegetable oil •1 medium white onion, diced medium •1 medium green bell pepper, seeded and diced medium •1 large jalapeno, seeded and diced small •5 garlic cloves, roughly chopped •1 1/2 teaspoons ground cumin •3/4 teaspoon chili powder •3/4 teaspoon dried oregano •6 tablespoons all-purpose flour •1 3/4 cups low-sodium chicken broth •1 can (14 ounces) diced tomatoes •2 bay leaves •Flour tortillas, warmed, grated cheddar, and cilantro, for serving
•Season beef with salt and pepper. In a large skillet, heat 2 teaspoons oil over high. In two batches, cook beef until browned on all sides, 5 minutes per batch (add 2 teaspoons more oil for second batch). Transfer to a 5- to 6-quart slow cooker. •In same skillet, cook 2 teaspoons oil, onion, bell pepper, jalapeno, and garlic over medium, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, 5 minutes. Add cumin, chili powder, oregano, and flour and cook 1 minute. Slowly pour broth into skillet, stirring until liquid is smooth. Simmer 2 minutes, then transfer mixture to slow cooker, along with tomatoes and bay leaves. Season to taste with salt and pepper and stir to combine. Cover and cook on high 6 hours. Serve in tortillas with cheese and cilantro.
(from Everyday Food, 11/2010)
My thoughts: -I bought already cut up stew meat...the less I have to handle raw meat, the better. -Everything tastes even better wrapped up in a Central Market flour tortilla. :)
While I am far from a baker, I did try out two different banana bread recipes recently. One uses one of my obsessions: Greek yogurt. The other is fairly tradition...I assume, anyway, since I'm no baker.
Cho-nana Bread ¾ cup all-purpose flour ¾ cup whole-wheat flour 1 tsp baking soda ½ tsp salt 2 Tbsp butter ½ cup natural applesauce (no sugar added) ¾ cup sugar 2 large eggs 1 tsp vanilla extract 3 large overripe bananas ½ cup Chobani Plain 0% Greek Yogurt ½ cup walnuts, toasted and chopped (optional) ½ cup semi-sweet chocolate chips (optional) *I would use 1/3 cup*
Grease large loaf pan. Preheat oven to 350F. In a small bowl, stir together flours, baking soda, and salt. Peel bananas. Cut each in half lengthwise and then cut each half into halves. Chop quartered bananas into 2-inch pieces. Set aside. In a large bowl, cream butter and sugar into a smooth paste. Add applesauce and vanilla, and mix until combined. Add eggs on at a time, and beat until incorporated. Add flour mixture to wet ingredients, and mix well. Add chopped bananas, nuts and/or chocolate chips and Chobani. Fold ingredients in, being careful not to break up banana chunks. Bake at 350F for 1 hour or until inserted knife comes out clean when removed from loaf.
Banana-Chocolate-Walnut Bread 1 1/2 cups mashed ripe banana 1/3 cup plain fat-free yogurt 5 tablespoons butter, melted 2 large eggs 1/3 cup granulated sugar 1/3 cup packed light brown sugar 6.75 ounces all-purpose flour (about 1 1/2 cups) 1/4 cup ground flaxseed 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/8 teaspoon ground allspice 1/3 cup semisweet chocolate minichips 1/3 cup chopped walnuts, toasted and divided Cooking spray 2 tablespoons fat-free milk
Preheat oven to 350°. Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed until blended. Add sugars; beat until blended. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl; stir well with a whisk. Add flour mixture to banana mixture; beat just until blended. Fold minichips and nuts into batter; pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool completely on wire rack.
The winner (in my opinion, anyway): Cho-nana Bread! I liked the taste better, plus since I consider myself a bit of a health nut, I like the protein factor from the yogurt, plus the use of applesauce instead of oil. Happy baking!
Thanks to the wonderful world of blog stalking, I can keep up with the lives of complete strangers as well as old friends from middle school. This recipe come from latter (here's her blog: http://immeasurablymoore.blogspot.com).
Now, let me tell you, for a girl who really doesn't like to eat things that come from a can, and for a girl who likes creamy white foods almost less, this recipe ROCKS! Definitely a good Sunday night, eat off of it all week keeper. Thanks, Sarah!
Creamy Chicken Enchiladas 4-5 chicken breasts 1 can RoTel 2 cans cream soup (I use 1 mushroom & 1 chicken) 3 Cups grated cheese 1 tsp. ground cumin, chili powder, garlic powder salt & pepper 8 oz. sour cream 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1 Serrano pepper, seeded, de-veined and chopped (optional) 1/2 onion, chopped 12+ flour tortillas
1. Cook thawed chicken breasts in the crockpot with RoTel & seasonings on low for 4-6 hours. (or until cooked through & very tender.) Drain excess liquid and using 2 forks, shred chicken. 2. While chicken cooks, saute peppers & onion. 3. Mix shredded chicken with remaining ingredients, reserving 1 cup cheese. 4. Spoon mixture into tortillas, roll them up and place seam side down into a greased 9x13 pan. Spread remaining mixture over tortillas and top with cheese. 5. Bake at 350 for 30 minutes.
*Because Bobby's more adventurous than me, he wanted to add some of the RoTel "juice and tomatoes" from the Crock Pot to the shredded chicken/cream/cheese mixture. I stepped aside from my OCD, recipe-following self and let him. It was a good adventure. *I used 4 chicken breasts and had plenty-our enchiladas were huge!
2 tbsp olive oil 1/2 onion, sliced 4 C mixed vegetables (I've used sliced Swiss chard, cut-up asparagus, diced zucchini, and/or cut-up green beans) *1 tsp salt 1/4 C fresh basil leaves (optional) 3 eggs 1/2 C freshly grated Parmesan cheese (optional)
1. Put 1 tablespoon of the oil in 12" nonstick skillet over medium heat. When hot, add onion and cook until soft, about 3 minutes. Add vegetables and 1/4 teaspoon of the salt. Raise heat to medium-high and cook, stirring occasionally, until softened, about 10 minutes. Adjust heat as necessary so vegetables brown a little without scorching. 2. Turn heat to low when vegetables are nearly done and add basil, if using. Cook, stirring occasionally, until pan is almost dry, up to 5 minutes longer for wetter ingredients such as mushrooms. 3. Beat eggs and cheese (if using) in bowl while vegetables cook. Season with remaining 3/4 teaspoon salt and freshly ground black pepper. Add remaining 1 tablespoon oil to pan. Pour in eggs, using a spoon if necessary to distribute them evenly. cook, undisturbed, until eggs are barely set, about 10 minutes. Run under the broiler for a minute or two to brown very slightly. 4. Cut into wedges and serve hot, warm, or at room temperature.
*I use my favorite Parmesan cheese from Central Market, which is already pretty salty (and SO good!!!!). I thought a teaspoon of salt made it waaaay too salty the first time I made it, so now I only use 1/4-1/2 teaspoon total.
If you're getting cheese (or really anything else delicious at Central Market), I would recommend grabbing a yummy loaf of bread there too. A slice of good bread, a salad, and a slice of frittata: delicious!!
Oh, baby, are these muffins g-o-o-d. And easy, which makes them taste even better. You can put everything together while the oven preheats!
healthy morning muffins (makes 12) •Nonstick cooking spray •1 1/4 cups all-purpose flour (spooned and leveled) •1/2 cup packed dark-brown sugar •1/2 teaspoon baking soda •1/2 teaspoon baking powder •1/2 teaspoon ground nutmeg •1/2 teaspoon coarse salt •1 cup old-fashioned rolled oats •1/2 cup raisins •3 tablespoons extra-virgin olive oil •1 large egg •1/3 cup skim milk •4 medium carrots, shredded •1 medium ripe banana, mashed
Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots, and banana and stir until blended.
Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes. Serve muffins warm or at room temperature. (To store, keep in an airtight container, up to 3 days.)
Oh how I do love my little herbs that have weathered many storms. Too bad you can't really see the darling garden markers (look for the utensils) all that well...wish I had a cooler camera. Thyme, shhhh...don't tell the others that you're my favorite.
Also, smells like lunch. In a restaurant (Lili's-yummy!). On a weekday. With my sweet boy.
Cut tips of 3 ears corn, husks and silks removed; stand corn in a wide, shallow bowl. With a sharp knife, slice downward to release kernels (you should have about 2 cups); discard cobs. Transfer kernels to a medium bowl. Add 2 medium zucchini, thinly sliced, 2 TB fresh lime juice, 2 TB extra-virgin olive oil, and 2 TB coarsely chopped cilantro. Season with coarse salt and ground pepper and toss well to combine.
Oh, have I found a refreshing little ditty. You are going to want some.
Towards the end of a rather irritating trip to Central Market yesterday, I stumbled across a sale display. Typically, I am an impulse buy's worst enemy. I just never give into it or really even think about. I stick to my list. My list is planned. I like plans. Meet my well-worth-it impulse buy: I was immediately intrigued because there is a delicious prickly pear margarita I am in love with on the Riverwalk in SA. If you know me, you know that I stick to three main liquids: one comes from cows, one falls from the sky and goes through all sorts of processes to make it to my faucets, and one is made from grape juice soaked in barrels. This new ever-so-refreshing and pretty drink might throw a wrench is my regular routine....but it sure will taste good being sipped by the pool this summer.
I tried out a new recipe and had success. I like being able to make my own comparable versions of packaged and processed food from the grocery store. Here's the recipe for my newest endeavor:
English Muffins (makes about 15) 1/2 C warm water 1 TB honey 2 T active dry yeast (from one 1/4 oz. envelope) 1 T unsalted butter 2 C all-purpose flour 3/4 C whole-wheat flour 1/4 C rolled oats 1/4 C wheat germ 1 T coarse salt 2 T whole flaxseed 1 1/2 T caraway seeds (optional) 1/2 C low-fat buttermilk cooking spray
Combine warm water, honey, yeast, and butter in a bowl. Let stand for 5 minutes, until foamy. Combine flours, oats, wheat germ, salt, flaxseed, and caraway seeds in a large bowl. Add yeast mixture and buttermilk and mix with your hands until flours are almost fully incorporated. Turn out mixture onto a clean surface and knead until smooth, about 3 minutes.
Lightly coat a mixing bowl with cooking spray and place dough in bowl. Cover with plastic wrap and let rise until almost doubled in size, about an hour.
Turn out dough onto a lightly floured work surface, knead for about 1 1/2 minutes, and roll out to 1/2 inch thickness. Using a 3-inch round cutter, cut out rounds. Roll and cut scraps once. Line a rimmed baking sheet with parchment paper and dust with cornmeal. Place rounds on sheet and cover with plastic wrap for about 20 minutes until puffy.
Heat a griddle or large skillet over low heat. Working batches, place rounds about 1/2 inch apart. Cook until golden brown and dry on both sides, about 7 minutes per side. Let cool for 30 minutes.
You can store in them in the fridge for about a week or put them in the freezer for no longer than a month.
My thoughts: *I used ground flaxseed instead of whole because that what I have. *I ended up turning the heat up to medium-low because they were taking forever.
Scandinavian Muesli 2 c old fashioned rolled oats 2/3 c rye or wheat flakes 1/3 coarsely chopped almonds 2 tb flaked coconut 1/2 c raisins 2 tb honey 1/2 t vanilla extract pinch of cinnamon 1/4 c ground flaxseed
Preheat oven to 350. Coat a baking sheet with cooking spray. Spread oats and rye/wheat flakes onto baking sheet. Bake for 10 minutes. Stir in almonds and coconut; bake until fragrant, about 8 minutes. Turn off the oven. Stir in raisins.
Microwave honey for 10 seconds in a microwave safe bowl. Stir in vanilla and cinnamon and pour over muesli mixture. Stir to coat. Return the mixture to the turned-off warm oven and let cool completely, about 2 hours. Stir in flaxseed.
Store in the refrigerator and it will last for a couple of weeks.
My thoughts (now that I've made it more than once): *It's DELICIOUS and filling...I mix it with vanilla yogurt. *The "mix-ins" are sort of up to you...you could use any dried fruit and any amount you want...I liked the raisins so much (they really plump up) that I added more this time...along with about double the coconut. *I prefer to add flaxseed to it when I eat it...it all sinks to the bottom of the storage container. *If you can't find rye or wheat flakes, just add more rolled oats.
Enjoy! Especially my little friend who is a vegan for 21 days....no animal products in this recipe! :)
Israeli couscous with parsley and shallots serves 4
Coarse salt and ground pepper 1 cup Israeli (pearl) couscous (I found it in the bulk section at Central Market) 1 tablespoon olive oil 8 shallots (about 1/2 pound total), halved and thinly sliced 1/2 cup fresh parsley, coarsely chopped 1 tablespoon fresh lemon juice
In a medium pot of boiling salted water, cook couscous until al dente, according to package instructions. Drain, and transfer to a bowl. Meanwhile, in a medium skillet, heat oil over medium-high. Add shallots; season with salt and pepper. Cook, stirring frequently, until browned, 3 to 5 minutes. Add to bowl with couscous. Add parsley and lemon juice, and toss. Season with salt and pepper.
*I enjoyed this with some lime broccoli and sesame shrimp...I cooked Asian, go figure. :)
Exhibit A: almond butter
