Wednesday, January 31, 2007
Brown Family Spaghetti Sauce
This recipe was created and adapted in New Mexico. My father's family is from Santa Fe, and everything there has chile powder in it. Even the Italian food. This sauce is really hearty, works well as a base for lasagna and is a super-duper sauce for any pasta. Simmer it on a cold Sunday afternoon, you'll be rewarded with a rich sauce for supper. The red wine gives this a particularly rich flavor.
2 Tbsp extra virgin olive oil
2 cloves garlic, minced
1 medium onion, chopped
1 medium carrot, sliced into half-moons
2 pounds lean ground beef
1 tsp chile powder
salt to taste
24 oz crushed tomatoes
12 oz tomato paste
1 pinch each of: oregano, thyme, basil, rosemary
1 bay leaf
1/2 cup red wine (plus 1 glass for the cook...ha ha!)
1 small can chopped and drained black olives
2 pounds sliced mushrooms
In a large Dutch oven, heat olive oil over medium high heat. Add garlic, onion and carrots and saute until onion is softened. Add ground beef and continue to saute until all meat is browned. Drain off extra grease.
Add chile powder and saute for one minute. Add salt to taste, tomatoes, spices, bay leaf and wine, mushrooms and olives. Bring to a boil, then simmer, covered, for at least 45 minutes.
You'll want to correct the seasonings and add more salt once it's had a chance to cook down.
Spoon over pasta and enjoy!
2 Tbsp extra virgin olive oil
2 cloves garlic, minced
1 medium onion, chopped
1 medium carrot, sliced into half-moons
2 pounds lean ground beef
1 tsp chile powder
salt to taste
24 oz crushed tomatoes
12 oz tomato paste
1 pinch each of: oregano, thyme, basil, rosemary
1 bay leaf
1/2 cup red wine (plus 1 glass for the cook...ha ha!)
1 small can chopped and drained black olives
2 pounds sliced mushrooms
In a large Dutch oven, heat olive oil over medium high heat. Add garlic, onion and carrots and saute until onion is softened. Add ground beef and continue to saute until all meat is browned. Drain off extra grease.
Add chile powder and saute for one minute. Add salt to taste, tomatoes, spices, bay leaf and wine, mushrooms and olives. Bring to a boil, then simmer, covered, for at least 45 minutes.
You'll want to correct the seasonings and add more salt once it's had a chance to cook down.
Spoon over pasta and enjoy!
Labels: pasta
Wednesday, January 24, 2007
Maple Walnuts
I found this recipe in Martha Stewart "Living". The original plan is to serve the walnuts with sliced pears and Gorgonzola for dessert (which I did and which rocked). But the nuts have many other delicious uses, not the least of which is embellishing a nice steaming bowl of oatmeal. Dessert for breakfast!
These could also be sprinkled on a spinach salad, add crunch to a fruit and yogurt parfait, grace the top of a cake...the options are endless.
1 ¼ t. sugar
¼ t. coarse salt
1 T. unsalted butter
1 T. maple syrup
1 c. coarsely chopped walnuts
Preheat oven to 375 degrees.
Combine sugar and salt in a small bowl.
Put butter and syrup into a sauté pan. Bring to a boil. Remove from heat. Add nuts and toss to coat.
Transfer nuts to a rimmed baking sheet. Sprinkle with sugar mixture, tossing to coat.
Toast in oven until fragrant, about 7 minutes. Let nuts cool completely on sheet set on a wire rack.
These could also be sprinkled on a spinach salad, add crunch to a fruit and yogurt parfait, grace the top of a cake...the options are endless.
1 ¼ t. sugar
¼ t. coarse salt
1 T. unsalted butter
1 T. maple syrup
1 c. coarsely chopped walnuts
Preheat oven to 375 degrees.
Combine sugar and salt in a small bowl.
Put butter and syrup into a sauté pan. Bring to a boil. Remove from heat. Add nuts and toss to coat.
Transfer nuts to a rimmed baking sheet. Sprinkle with sugar mixture, tossing to coat.
Toast in oven until fragrant, about 7 minutes. Let nuts cool completely on sheet set on a wire rack.
Labels: odds and ends
Sage & Garlic Crusted Pork Tenderloin
4-5 garlic cloves, minced
2 T. finely chopped fresh sage
1 ½ t. coarse salt
¼ t. fresh ground pepper
2 T. olive oil
1 pork tenderloin (about 1 ¼ pounds)
1 T. veggie oil
Preheat oven to 400 degrees. Stir together garlic, sage, salt, pepper and olive oil in a small bowl. Rub mix all over the tenderloin.
Heat a large heavy skillet over medium high heat; add veggie oil. Add pork and brown all over, about 4 minutes to a side. Transfer skillet to oven and roast pork, turning occasionally until a thermometer inserted into thickets part of the meat registers 145-150 degrees, about 20 minutes. Transfer pork to cutting board, tent with foil and let rest 10 minutes before slicing.
Deglaze pan with some brandy, scraping up the bits. Bring to a low simmer and add a knob of butter, stirring until butter has melted and enriched the sauce. Season to taste with salt and pepper and pour over sliced pork before serving.
2 T. finely chopped fresh sage
1 ½ t. coarse salt
¼ t. fresh ground pepper
2 T. olive oil
1 pork tenderloin (about 1 ¼ pounds)
1 T. veggie oil
Preheat oven to 400 degrees. Stir together garlic, sage, salt, pepper and olive oil in a small bowl. Rub mix all over the tenderloin.
Heat a large heavy skillet over medium high heat; add veggie oil. Add pork and brown all over, about 4 minutes to a side. Transfer skillet to oven and roast pork, turning occasionally until a thermometer inserted into thickets part of the meat registers 145-150 degrees, about 20 minutes. Transfer pork to cutting board, tent with foil and let rest 10 minutes before slicing.
Deglaze pan with some brandy, scraping up the bits. Bring to a low simmer and add a knob of butter, stirring until butter has melted and enriched the sauce. Season to taste with salt and pepper and pour over sliced pork before serving.
Labels: entrees
Bruschetta Chicken Bake
This is sooo easy and sooo delicious! But double the recipe if you are serving more than two.
1 can (14.5 oz) diced tomatoes, undrained
1 pkg (6 oz) chicken flavored stuffiing mix
1/2 cup water
2 cloves garlic, minced
1 1/2 lbs boneless skinless chicken breasts, cut into bite-size pieces
1 t dried basil leaves
1 cup shredded Mozzarella cheese
Preheat oven to 400F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
Place chicken in 13x9 baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
Bake 30 minutes or until chicken is cooked through.
1 can (14.5 oz) diced tomatoes, undrained
1 pkg (6 oz) chicken flavored stuffiing mix
1/2 cup water
2 cloves garlic, minced
1 1/2 lbs boneless skinless chicken breasts, cut into bite-size pieces
1 t dried basil leaves
1 cup shredded Mozzarella cheese
Preheat oven to 400F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
Place chicken in 13x9 baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
Bake 30 minutes or until chicken is cooked through.
Labels: entrees
Monday, January 22, 2007
Crock Pot Pumpkin Oatmeal
A fine breakfast for cold, dreary mornings. Makes your house smell wonderfully, too! Pumpkin puree and oats are both very high in fiber.
1 c. Irish steel cut oats
1 c. pumkin puree
2 c. milk
1 c. water
1/3 c. brown sugar
1 tsp. cinnamon
dash of freshly grated nutmeg
1 tsp. vanilla extract
cooking spray
In a large bowl, combine milk, water, pumpkin, spices, vanilla and brown sugar. Mix well.
Add oatmeal, stirring to combine.
Spray a large crockpot liner with cooking spray. Add oatmeal mixture and cover. Cook on low overnight for no more than 8 hours. Enjoy for breakfast with more milk, brown sugar, pecans and/or raisins according to your preferences.
1 c. Irish steel cut oats
1 c. pumkin puree
2 c. milk
1 c. water
1/3 c. brown sugar
1 tsp. cinnamon
dash of freshly grated nutmeg
1 tsp. vanilla extract
cooking spray
In a large bowl, combine milk, water, pumpkin, spices, vanilla and brown sugar. Mix well.
Add oatmeal, stirring to combine.
Spray a large crockpot liner with cooking spray. Add oatmeal mixture and cover. Cook on low overnight for no more than 8 hours. Enjoy for breakfast with more milk, brown sugar, pecans and/or raisins according to your preferences.
Labels: entrees
Damp Gingerbread
This is the very best gingerbread I have ever eaten. It is moist, flavorful and has a real bite to it. This has been adapted from Laurie Colwin's wonderful book, More Home Cooking. The golden cane syrup is the secret...it's hard to find, it's rather expensive, but it is irreplacable in this fine recipe. I've had much luck finding it at Cost Plus. Enjoy this gingerbread on a cold afternoon with a strong cup of black tea or a tall glass of cold milk!
5 Tbsp. unsalted butter
12 oz. Lyle's Golden Syrup
2 c. + 2 Tbsp. flour
1/2 tsp. salt
1 3/4 tsp. baking soda
1 heaping Tbsp. powdered ginger
1/2 tsp. ground cloves
1/4 tsp. cinnamon
1 egg, beaten
1 c. milk
Preheat oven to 350 degrees.
Butter a 9-inch round tin and line bottom with parchment. Melt butter and syrup together over med-low heat.
Into a large bowl, sift flower, salt, baking soda, ginger, cloves and cinnamon. Pour liquid over dry ingredients and mix well. Add beaten egg and milk. Batter will be very liquid.
Pour into tin and bake for 50-55 min. The middle should be just set, the edge pulling away from the sides. Tester should yield only a few crumbs. Cool in tin for ten minutes before releasing to a cooling rack.
Sprinkle with powdered sugar, if desired, and serve with a dollop of freshly whipped and sweetened cream.
5 Tbsp. unsalted butter
12 oz. Lyle's Golden Syrup
2 c. + 2 Tbsp. flour
1/2 tsp. salt
1 3/4 tsp. baking soda
1 heaping Tbsp. powdered ginger
1/2 tsp. ground cloves
1/4 tsp. cinnamon
1 egg, beaten
1 c. milk
Preheat oven to 350 degrees.
Butter a 9-inch round tin and line bottom with parchment. Melt butter and syrup together over med-low heat.
Into a large bowl, sift flower, salt, baking soda, ginger, cloves and cinnamon. Pour liquid over dry ingredients and mix well. Add beaten egg and milk. Batter will be very liquid.
Pour into tin and bake for 50-55 min. The middle should be just set, the edge pulling away from the sides. Tester should yield only a few crumbs. Cool in tin for ten minutes before releasing to a cooling rack.
Sprinkle with powdered sugar, if desired, and serve with a dollop of freshly whipped and sweetened cream.
Labels: desserts
Blackberry and Rosemary Crumble
Serves 8
Crumble:
3/4 c. (1 1/2 sticks) unsalted butter, room temperature
2 1/4 c. extra-fine sugar
1 1/2 c. all-purpose flour
needles from 3 rosemary sprigs, finely chopped
Filling:
2 quarts fresh blackberries
1/2 c. extra-fine sugar
1/4 c. cornstarch
juice of 1/2 lemon
to make the crumble topping, mash together the butter, sugar, flour and rosemary in a large bowl. The best way to do this is with your hands!
In a large bowl, mix the blackberries, sugar, cornstarch, and lemon juice together. Pour the blackberry filling into a 9x13-inch glass baking dish. Even it out with a spatula.
Crumble the topping over the blackberry mixture. Bake for 1 hour at 350 degrees on a nonstick cookie sheet to catch any overflow, until the topping is browned and the fruit is bubbly. Serve the crumble warm with vanilla ice cream.
Crumble:
3/4 c. (1 1/2 sticks) unsalted butter, room temperature
2 1/4 c. extra-fine sugar
1 1/2 c. all-purpose flour
needles from 3 rosemary sprigs, finely chopped
Filling:
2 quarts fresh blackberries
1/2 c. extra-fine sugar
1/4 c. cornstarch
juice of 1/2 lemon
to make the crumble topping, mash together the butter, sugar, flour and rosemary in a large bowl. The best way to do this is with your hands!
In a large bowl, mix the blackberries, sugar, cornstarch, and lemon juice together. Pour the blackberry filling into a 9x13-inch glass baking dish. Even it out with a spatula.
Crumble the topping over the blackberry mixture. Bake for 1 hour at 350 degrees on a nonstick cookie sheet to catch any overflow, until the topping is browned and the fruit is bubbly. Serve the crumble warm with vanilla ice cream.
Labels: desserts
Moo Shu Beef Lettuce Cups
1 lb. 7% lean ground beef
1 c. yellow onion, thinly sliced
2 Tbsp. ginger, grated
2 c. baby bok choy, thinly sliced
1 med red bell pepper, thinly sliced
2 c. mushrooms, sliced
2 Tbsp. low sodium soy sauce
8 Bibb lettuce leaves
Extra soy sauce for dipping
Coat large, non-stick pan with cooking spray. Set over medium high heat. Add beef, onion, ginger and garlice. Break up as cooking until meat is browned, 5-7 minutes.
Add vegetables and soy sauce; cook until bok choy is wilted and bell pepper is tender-crisp, about 3-5 minutes.
Spoon about 1/2 c. mixture into lettuce cups.
Serving: 2 filled cups per person, serves 4
Serve with steamed snow peas seasoned with a few drops of dark sesame oil, and brown rice.
1 c. yellow onion, thinly sliced
2 Tbsp. ginger, grated
2 c. baby bok choy, thinly sliced
1 med red bell pepper, thinly sliced
2 c. mushrooms, sliced
2 Tbsp. low sodium soy sauce
8 Bibb lettuce leaves
Extra soy sauce for dipping
Coat large, non-stick pan with cooking spray. Set over medium high heat. Add beef, onion, ginger and garlice. Break up as cooking until meat is browned, 5-7 minutes.
Add vegetables and soy sauce; cook until bok choy is wilted and bell pepper is tender-crisp, about 3-5 minutes.
Spoon about 1/2 c. mixture into lettuce cups.
Serving: 2 filled cups per person, serves 4
Serve with steamed snow peas seasoned with a few drops of dark sesame oil, and brown rice.
Labels: entrees
Fast and Easy Chili
1 - 1/2 pound lean ground beef
1 large onion, chopped
2 cloves garlic, minced
2 - 16 oz. cans kidney beans, rinsed and drained
2 - 12 oz. jars of salsa (pick your favorite heat and type)
2 Tbsp. chile powder
1/2 tsp oregano
1/2 tsp. cumin
salt to taste
Condiments:
chopped red onion or green onion
cheddar cheese
sour cream
tortilla chips
In a large pot, cook beef, onon and garlic over medium heat. Drain excess grease. Add chile powder and spices until fragrant.
Add beans and salsa. Cover and simmer for 30 minutes, stirring occasionally. Check for seasoning and adjust.
Can be simmered for 4 hours on low in a crock pot.
Serve in bowls, add codiments and enjoy!
1 large onion, chopped
2 cloves garlic, minced
2 - 16 oz. cans kidney beans, rinsed and drained
2 - 12 oz. jars of salsa (pick your favorite heat and type)
2 Tbsp. chile powder
1/2 tsp oregano
1/2 tsp. cumin
salt to taste
Condiments:
chopped red onion or green onion
cheddar cheese
sour cream
tortilla chips
In a large pot, cook beef, onon and garlic over medium heat. Drain excess grease. Add chile powder and spices until fragrant.
Add beans and salsa. Cover and simmer for 30 minutes, stirring occasionally. Check for seasoning and adjust.
Can be simmered for 4 hours on low in a crock pot.
Serve in bowls, add codiments and enjoy!
Labels: soups
Ecuadorian Potato Soup
1/4 c. butter
1 tsp. sweet paprika
1 med. onion, finely chopped
4 c. water
4 lbs. Yukon gold potatoes, peeled and sliced
2 c. half-and-half
1/4 lb. Muenster cheese, grated
salt to taste
In a large, heavy saucepan heat butter and stir in paprika. Add onion, saute over medium heat until softened. Pour in water, bring to a boil, and add potatoes. Simmer, uncovered, over low heat and stir occasionally.
When potatoes are almost done, add half-and-half and cook until potatoes begin to disintegrate. Stir in cheese, season to taste, and serve immediately.
Serves 4 - 6.
1 tsp. sweet paprika
1 med. onion, finely chopped
4 c. water
4 lbs. Yukon gold potatoes, peeled and sliced
2 c. half-and-half
1/4 lb. Muenster cheese, grated
salt to taste
In a large, heavy saucepan heat butter and stir in paprika. Add onion, saute over medium heat until softened. Pour in water, bring to a boil, and add potatoes. Simmer, uncovered, over low heat and stir occasionally.
When potatoes are almost done, add half-and-half and cook until potatoes begin to disintegrate. Stir in cheese, season to taste, and serve immediately.
Serves 4 - 6.
Labels: soups
Friday, January 19, 2007
Diabetic Oatmeal Cookies
1 1/2 C. whole wheat flour
1 1/4 t. baking soda
1 t. Stevia sweetener
1/2 t. salt
1 t. cinnamon
Mix together and set aside.
2 sticks butter
2 eggs
1 t. vanilla
1/4 c. brown sugar
1/4 c. organic evaporated cane juice
1/4 c. applesauce, unsweetened
3 C. oatmeal
1 C. raisins
Cream together butter and brown sugar, add eggs and vanilla, cane juice and applesauce. Add flour mixture in thirds, stirring to combine. Then stir in oatmeal and raisins.
Use large scoop (#40) to make uniform 3-inch cookies. Turn onto baking sheet (preferably baking stone) and bake for 10-12 minutes at 350 degrees.
1 1/4 t. baking soda
1 t. Stevia sweetener
1/2 t. salt
1 t. cinnamon
Mix together and set aside.
2 sticks butter
2 eggs
1 t. vanilla
1/4 c. brown sugar
1/4 c. organic evaporated cane juice
1/4 c. applesauce, unsweetened
3 C. oatmeal
1 C. raisins
Cream together butter and brown sugar, add eggs and vanilla, cane juice and applesauce. Add flour mixture in thirds, stirring to combine. Then stir in oatmeal and raisins.
Use large scoop (#40) to make uniform 3-inch cookies. Turn onto baking sheet (preferably baking stone) and bake for 10-12 minutes at 350 degrees.
Labels: desserts
Fumi Salad
1 cabbage
1 Top Ramen Noodles, one package, uncooked, without seasoning packet
2 tbls. Rice Vinegar
1/4 Cup green onions
1/4 cup vegetable oil
1/8 cup sugar
4 oz. sunflower seeds, roasted and salted
1 tsp. pepper
4 oz. slivered or sliced almonds
sesame seeds if desired
Cut up cabbage into bite size pieces. Crumble top ramen noodles, pour over cabbage and set aside. Combine rice vinegar, vegetable oil, sugar and pepper. Pour over cabbage. Add additional ingredients and toss to coat. Let sit for 30 minutes in refrigerator. Toss again and serve.
1 Top Ramen Noodles, one package, uncooked, without seasoning packet
2 tbls. Rice Vinegar
1/4 Cup green onions
1/4 cup vegetable oil
1/8 cup sugar
4 oz. sunflower seeds, roasted and salted
1 tsp. pepper
4 oz. slivered or sliced almonds
sesame seeds if desired
Cut up cabbage into bite size pieces. Crumble top ramen noodles, pour over cabbage and set aside. Combine rice vinegar, vegetable oil, sugar and pepper. Pour over cabbage. Add additional ingredients and toss to coat. Let sit for 30 minutes in refrigerator. Toss again and serve.
Labels: Salads
Thursday, January 04, 2007
Beef Noodle Bowl
8 oz linguine, uncooked
3 cups broccoli florets
3 medium carrpts, peeled and sliced
2 t oil
1 lb beef sirloin steak,cut into strips
1/4 cup italian dressing
1/4 cup teriyaki sauce
1 t ground ginger
Cook pasta as directed on package, adding broccoli and corrots to the cooking water for the last 2 minutes of the pasta cooking time. Drain pasta mixture.
Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing, teriyaki sauce and ginger; cook until sauce thickens, stirring occasionally.
Toss poast and meat mixtures in large serving bowl.
3 cups broccoli florets
3 medium carrpts, peeled and sliced
2 t oil
1 lb beef sirloin steak,cut into strips
1/4 cup italian dressing
1/4 cup teriyaki sauce
1 t ground ginger
Cook pasta as directed on package, adding broccoli and corrots to the cooking water for the last 2 minutes of the pasta cooking time. Drain pasta mixture.
Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing, teriyaki sauce and ginger; cook until sauce thickens, stirring occasionally.
Toss poast and meat mixtures in large serving bowl.
Labels: entrees
Creamy Layered Fruit Sensation
1 pkg (9 oz) angel food cake
3 T orange juice
1/4 t almond extract
2 1/2 cups milk
2 pkg (4 svg size) vanilla instant pudding
1 1/2 cups whipped topping, thawed
2 pkg (12 oz each) frozen mixed berries, thawed and well-drained
Cut cake into cubes; place in a large bowl. Combine orange juice and almond extract. Drizzle over cake cubes; toss lightly.
Pour milk into another large bowl. Add dry pudding mixes. BEat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping.
Layer half the cake cubes in bottom of 2-qt glass serving bowl. Reserve a few berries for garnish. Top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate 2 to 6 hour before serving.
Top with remaining 1/2 cup of whipped topping and reserved berries just before serving.
3 T orange juice
1/4 t almond extract
2 1/2 cups milk
2 pkg (4 svg size) vanilla instant pudding
1 1/2 cups whipped topping, thawed
2 pkg (12 oz each) frozen mixed berries, thawed and well-drained
Cut cake into cubes; place in a large bowl. Combine orange juice and almond extract. Drizzle over cake cubes; toss lightly.
Pour milk into another large bowl. Add dry pudding mixes. BEat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping.
Layer half the cake cubes in bottom of 2-qt glass serving bowl. Reserve a few berries for garnish. Top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate 2 to 6 hour before serving.
Top with remaining 1/2 cup of whipped topping and reserved berries just before serving.
Labels: desserts
Rustic Chocolate Cinnamon Bread Pudding
1/2 cup cream cheese spread
1/2 cup firnly packed brown sugar
2 large egg whites
1/2 t ground cinnamon
1 3/4 cups milk
6 cups whole wheat bread, cubed
2 sqaures semi-sweet baking chocolate, coarsely chopped
Preheat oven to 350F. Beat cream cheese spread and sugar in large bowl with electric mixer on medium speed until well blended. Add egg whites and cinnamon; mix well. Gradually add milk, mixing until well blended.
Place bread cubes in a 8-inch square glass baking dish. Sprinkle chocolate over bread. Pour cream cheese spread mixture over bread mixture in dish.
Bake 30 to 35 minutes or until set in center. Cool slightly; serve warm. Garnish with whipped topping, if desired.
1/2 cup firnly packed brown sugar
2 large egg whites
1/2 t ground cinnamon
1 3/4 cups milk
6 cups whole wheat bread, cubed
2 sqaures semi-sweet baking chocolate, coarsely chopped
Preheat oven to 350F. Beat cream cheese spread and sugar in large bowl with electric mixer on medium speed until well blended. Add egg whites and cinnamon; mix well. Gradually add milk, mixing until well blended.
Place bread cubes in a 8-inch square glass baking dish. Sprinkle chocolate over bread. Pour cream cheese spread mixture over bread mixture in dish.
Bake 30 to 35 minutes or until set in center. Cool slightly; serve warm. Garnish with whipped topping, if desired.
Labels: desserts
Foil Packet Southwestern Chicken Dinner
2 cups brown rice, uncooked
1 3/4 cups warm water
4 small boneless skinless chicken breast halves
1/4 cup ranch dressing
1 1/2 t chili powder
1/2 shredded cheddar cheese
4 cups small broccoli florets
1 medium red pepper, chopped
Preheat oven to 400F. Combine rice and water; let stand 5 minutes. Spoon evenly onto centers of four large sheets ofheavy duty foil; top each with 1 chicken breast half. Sprinkle with chili powder. Drizzle with dressing; top with cheese and vegetables.
Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking dish.
Bake 25 to 30 minutes or until chicken is cooked through (170F).
1 3/4 cups warm water
4 small boneless skinless chicken breast halves
1/4 cup ranch dressing
1 1/2 t chili powder
1/2 shredded cheddar cheese
4 cups small broccoli florets
1 medium red pepper, chopped
Preheat oven to 400F. Combine rice and water; let stand 5 minutes. Spoon evenly onto centers of four large sheets ofheavy duty foil; top each with 1 chicken breast half. Sprinkle with chili powder. Drizzle with dressing; top with cheese and vegetables.
Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking dish.
Bake 25 to 30 minutes or until chicken is cooked through (170F).
Labels: entrees
Wednesday, January 03, 2007
Butternut Squash & Ginger Soup with Garlic Croutons
Garlic Croutons:
2 T. butter
2 garlic cloves, chopped
2 c. bread cubes cut from rustic white bread
Soup:
2 T. olive oil
1 medium onion, chopped
¾ c. chopped celery
¼ c. finely chopped and peeled fresh ginger
6 lg. Fresh thyme sprigs
4 c. 1-inch cubes peeled and seeded butternut squash
4-½ c. chicken broth
½ c. whipping cream
For Croutons:
Melt butter in large nonstick skillet over medium heat. Add garlic; stir 20 seconds. Add bread and sauté until golden, about 5 minutes. Transfer croutons to paper towels to cool.
(May be made 1 day ahead and stored at room temperature in airtight container).
For Soup:
Heat oil in large pot over medium-high heat. Add onion, celery, ginger and thyme. Sauté until vegetables are soft, about 6 minutes. Add squash and about 4-½ c. of the chicken broth. Bring to a boil and then reduce heat to medium. Simmer until squash is very tender, about 25 minutes. Remove from heat.
Using an immersion blender, blend soup until smooth. (If you don’t have one, work in batches and blend in regular blender until all the squash has been pureed with the broth).
Stir in cream and add more broth to thin, if desired. Season to taste with salt and pepper.
(Soup may be made 1 day ahead. Cool, cover and chill).
Rewarm the soup and serve in bowls, garnished with the garlic croutons.
2 T. butter
2 garlic cloves, chopped
2 c. bread cubes cut from rustic white bread
Soup:
2 T. olive oil
1 medium onion, chopped
¾ c. chopped celery
¼ c. finely chopped and peeled fresh ginger
6 lg. Fresh thyme sprigs
4 c. 1-inch cubes peeled and seeded butternut squash
4-½ c. chicken broth
½ c. whipping cream
For Croutons:
Melt butter in large nonstick skillet over medium heat. Add garlic; stir 20 seconds. Add bread and sauté until golden, about 5 minutes. Transfer croutons to paper towels to cool.
(May be made 1 day ahead and stored at room temperature in airtight container).
For Soup:
Heat oil in large pot over medium-high heat. Add onion, celery, ginger and thyme. Sauté until vegetables are soft, about 6 minutes. Add squash and about 4-½ c. of the chicken broth. Bring to a boil and then reduce heat to medium. Simmer until squash is very tender, about 25 minutes. Remove from heat.
Using an immersion blender, blend soup until smooth. (If you don’t have one, work in batches and blend in regular blender until all the squash has been pureed with the broth).
Stir in cream and add more broth to thin, if desired. Season to taste with salt and pepper.
(Soup may be made 1 day ahead. Cool, cover and chill).
Rewarm the soup and serve in bowls, garnished with the garlic croutons.
Labels: soups
Tuesday, January 02, 2007
Creamy Chicken Enchiladas
1 can (10.75 oz) cream of chicken soup
1 pkg (8 oz) sour cream
1 cup picante sauce
2 t chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 flour tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced
Mix soup, sour cream, picante sauce, and chili powder.
Mix 1 cup picante mixture, chicken and cheese.
Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam sides down in 3-qt shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
Bake at 350F for 40 minutes or until hot. Top with onion and tomato.
1 pkg (8 oz) sour cream
1 cup picante sauce
2 t chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 flour tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced
Mix soup, sour cream, picante sauce, and chili powder.
Mix 1 cup picante mixture, chicken and cheese.
Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam sides down in 3-qt shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
Bake at 350F for 40 minutes or until hot. Top with onion and tomato.
Labels: entrees
Mini Italian Mud Pies
4 mini graham cracker pie crusts in tins
2/3 cup chocolate hazelnut spread
1 pint coffee ice cream
1 can whipped topping
Arrange pie tins on serving platter. Warm hazelnut spread for 40 seconds on high in microwave. Spread 1/4 of the spread into each pie crust and cool for 1 minute. Place 1 large scoop coffee ice cream into each tin to fill pies. Top pies with whipped topping.
Garnish with chocolate covered espresso beans, if desired.
2/3 cup chocolate hazelnut spread
1 pint coffee ice cream
1 can whipped topping
Arrange pie tins on serving platter. Warm hazelnut spread for 40 seconds on high in microwave. Spread 1/4 of the spread into each pie crust and cool for 1 minute. Place 1 large scoop coffee ice cream into each tin to fill pies. Top pies with whipped topping.
Garnish with chocolate covered espresso beans, if desired.
Labels: desserts
Chocolate Banana Crepes
Crepe batter:
1 cup flour
pinch salt
1 egg
1 egg yolk
1 2/3 cups milk
1 T melted butter
1/2 t vanilla extract
Topping:
1 jar hazelnut chocolate spread
5 bananas, sliced
1 can whipped topping, thawed
Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk, slowly stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth. Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream. Heat a well-greased 6-inch skillet. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and remove to a plate. Repeat with remaining batter.
Spread a thin layer of hazelnut chocolate spread onto crepe and place banana slices down the center. Roll or fold crepe.
Garnish with whipped topping.
1 cup flour
pinch salt
1 egg
1 egg yolk
1 2/3 cups milk
1 T melted butter
1/2 t vanilla extract
Topping:
1 jar hazelnut chocolate spread
5 bananas, sliced
1 can whipped topping, thawed
Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk, slowly stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth. Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream. Heat a well-greased 6-inch skillet. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and remove to a plate. Repeat with remaining batter.
Spread a thin layer of hazelnut chocolate spread onto crepe and place banana slices down the center. Roll or fold crepe.
Garnish with whipped topping.
Labels: desserts
