I will never make a different lasagna again. Rob and I were blown away by deliciousness. In fact, the only thing I might change is use a few more noodles! There's that much meaty, juicy, cheesy goodness!
Ingredients
1-1/2 pound Ground Beef
1 pound Hot Breakfast Sausage
2 cloves Garlic, Minced
2 cans (14.5 Ounce) Whole Tomatoes
2 cans (6 Ounce) Tomato Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 teaspoon Salt
3 cups Lowfat Cottage Cheese
2 whole Beaten Eggs
1/2 cup Grated (not Shredded) Parmesan Cheese
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 pound Sliced Mozzarella Cheese
1 package (10 Ounce) Lasagna Noodles
(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
Preparation Instructions
Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty.
Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
Monday, January 20, 2014
Sunday, January 12, 2014
Granola Bars
From Kitchen Stewardship
Ingredients:
1 C butter, softened
1 C honey
1 tsp vanilla
4 1/2 C rolled oats
1 1/2 C whole wheat or spelt flour
1 tsp baking soda
2 C add-ins: I use mini semi sweet choc chips and coconut
Lightly butter a 9 x 13 in glass pan. In a large mixing bowl, cream butter, honey, and vanilla.
Add the oats, flour, and baking soda. Beat well until combined. Stir in add-ins by hand. Press mixture hard into pan.
Bake at 325 degrees for 15-22 minutes. I usually do about 17.
They'll seem underdone. Cool for 10 minutes. Store at room temp or freeze.
I want to try this trick for making them stick together better:
Melt the butter, honey and vanilla i a saucepan and cook on low for 5 minutes after the butter melts, then mix the liquid ingredients into the dry.
Ingredients:
1 C butter, softened
1 C honey
1 tsp vanilla
4 1/2 C rolled oats
1 1/2 C whole wheat or spelt flour
1 tsp baking soda
2 C add-ins: I use mini semi sweet choc chips and coconut
Lightly butter a 9 x 13 in glass pan. In a large mixing bowl, cream butter, honey, and vanilla.
Add the oats, flour, and baking soda. Beat well until combined. Stir in add-ins by hand. Press mixture hard into pan.
Bake at 325 degrees for 15-22 minutes. I usually do about 17.
They'll seem underdone. Cool for 10 minutes. Store at room temp or freeze.
I want to try this trick for making them stick together better:
Melt the butter, honey and vanilla i a saucepan and cook on low for 5 minutes after the butter melts, then mix the liquid ingredients into the dry.
Sopapilla Cheesecake
Ingredients:
2 packages crescent rolls
8 oz. cream cheese
1 1/2 cup sugar
1 tablespoon vanilla
1 teaspoon cinnamon
1 stick melted butter
Press one package of crescent rolls in the bottom of a greased 9 x 13 casserole dish to form the bottom crust. Mix the cream cheese, 3/4 cup sugar and vanilla together and spread on top of the crust. Press the second package of crescent rolls on top and pat thin to cover everything. Mix the rest of the sugar, cinnamon and melted butter together and pour over top, spreading to the edges to cover everything. Bake at 350 for about 30 minutes. Serves great hot, cold, warm--or right out of the dish with a fork.
This is so easy and it is always a hit. I'm going to half the recipe and freeze a bunch to take to neighbors. It freezes great. This is totally my go-to now!
2 packages crescent rolls
8 oz. cream cheese
1 1/2 cup sugar
1 tablespoon vanilla
1 teaspoon cinnamon
1 stick melted butter
Press one package of crescent rolls in the bottom of a greased 9 x 13 casserole dish to form the bottom crust. Mix the cream cheese, 3/4 cup sugar and vanilla together and spread on top of the crust. Press the second package of crescent rolls on top and pat thin to cover everything. Mix the rest of the sugar, cinnamon and melted butter together and pour over top, spreading to the edges to cover everything. Bake at 350 for about 30 minutes. Serves great hot, cold, warm--or right out of the dish with a fork.
This is so easy and it is always a hit. I'm going to half the recipe and freeze a bunch to take to neighbors. It freezes great. This is totally my go-to now!
Saturday, January 4, 2014
The BEST chocolate chip cookies
The Only Chocolate Chip Cookie I Will Ever Need to Know How to Make For The Rest of My Life
by Shirley Hendrickson, adapted from Jacques Torres (Kate: I totally had this link and recipe wrong before, sorry about that!)
Secret 1: The use of a mix of cake flour and bread flour. Cake flour is finer, and bread flour has gluten, both important. Use them and no other.
Kate: I’m fairly certain this is one of the keys to this recipe being so great. It took me ages to find cake flour at my huge grocery store as it’s not super popular and they hid it on the top shelf that I had to have someone help me get down, but dig dig dig as it’s necessary!
Secret 2: Chilling. This is key — KEY! — to cookie texture success. The reason is that letting the dough rest allows all the eggs and the butter and the liquids to ooze and soak and hydrate into all the dry goodness. 24 hours is minimum, 36 is preferable (and noticeably better).
Also, the flavor gets crazy! Deep, caramel-y, toffee-y, and they bake up so much more deliciously brown. Plus, it lets the outside get crisp and crackly and keeps the middle almost underdone when you pull them out — they set up and turn into soft, chewy heaven.
Kate: I baked one batch after only four hours of chilling and they were great – like SO great people begged me for the recipe at the potluck. Then I tried 12 hours, 24 hours, and 36 hours. While 36 was DEFINITELY in-freaking-credible (so true about the caramel-y-ness), if you can only wait four hours, it won’t be the end of the world. This also makes SO many cookies that you could make half and then half later, like I did.
Secret 3: All ingredients. Room temperature. Do it. (Note: The misconception with room-temperature butter: it actually doesn’t mean letting it sit out until it’s supersoft and melty. You should be able to press a slice of butter with your finger and easily make a dent, and it should crack faintly.)
Secret 4: Did you know? People make their cookies way too small! It’s silliness! If you make them too small, they dry out too quick, and they get too crunchy. We want gooey and chewy! The way to achieve that is to scoop your dough out into golf-ball sized — or slightly larger — portions. I use a 1/3 c measuring cup for extra big cookies.
Secret 5: The chocolate. Sorry, Toll House. And don’t even think about the generic supermarket brand. I only use Ghiardelli 60% Cacao chips — they’re pretty widely available the best chips you can buy at a grocery store. However, if you run across anything that is 60% cacao, it’ll be good.
Secret 6: The sprinkle of salt on the top. Makes all the sweetness sing.
Secret 7: Wait. I mean, sure, have one piping hot out of the oven, but the flavors actually meld and deepen once they cool. These are definitely cookies that get better the next day.
Secret 7 1/2: Always err on taking them out too early rather than too late – also essential for middle-softness. They continue to cook on the sheet for a few minutes, so don’t overdo it – underdone is better than overdone, every time (and you can always pop them in for a minute more if you like).
Stick to these secrets, and you will ace chocolate chip cookies forever.
2 cups minus 2 Tbsp. cake flour (8 1/2 oz)*
1 2/3 cups bread flour (8 1/2 oz)*
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt, such as kosher
2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened
1 ¼ cups (10 oz.) light brown sugar
1 cup plus 2 Tbsp. (8 oz.) granulated sugar
2 large eggs
2 tsp. vanilla extract
1 ¼ pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content, such as Ghirardelli
Sea salt or kosher salt for garnishing
(* to those questioning the weight of the flours – they are indeed correct. Different flours have different weights, so just because you are weighing out the same oz doesn’t mean you are using the same amount, if that makes sense. Trust Shirley on this one.)
Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. (Unless you have a plastic guard that sits around the rim of the bowl, this will make a big mess at first, with flour flying everywhere. I found that carefully holding a dish towel around the top of the bowl helped a lot.) Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.
When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat.
Using a standard-size ice cream scoop – mine holds about 3 fluid ounces, or about 1/3 cup – scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.
Kate: my oven is a class-act pile of junk, so one batch was cooked at 400 for 15 minutes and I think it turned out the best! One was cooked at 300 for 25 and it was kind of mediocre. So, in my opinion, hotter and faster seems to be better. At least in my crazy oven.
Repeat with remaining dough.
Yield: About 24 (5-inch) cookies. Kate: Mine made more like 18. But I have a cookie dough eating problem.
Go forth and make cookies, people.
- See more at: http://forme-foryou.com/2011/08/the-only-chocolate-chip-cookie-i-will-ever-need-to-know-how-to-make-for-the-rest-of-my-life.html#sthash.aGkfTeZ3.dpuf
by Shirley Hendrickson, adapted from Jacques Torres (Kate: I totally had this link and recipe wrong before, sorry about that!)
Secret 1: The use of a mix of cake flour and bread flour. Cake flour is finer, and bread flour has gluten, both important. Use them and no other.
Kate: I’m fairly certain this is one of the keys to this recipe being so great. It took me ages to find cake flour at my huge grocery store as it’s not super popular and they hid it on the top shelf that I had to have someone help me get down, but dig dig dig as it’s necessary!
Secret 2: Chilling. This is key — KEY! — to cookie texture success. The reason is that letting the dough rest allows all the eggs and the butter and the liquids to ooze and soak and hydrate into all the dry goodness. 24 hours is minimum, 36 is preferable (and noticeably better).
Also, the flavor gets crazy! Deep, caramel-y, toffee-y, and they bake up so much more deliciously brown. Plus, it lets the outside get crisp and crackly and keeps the middle almost underdone when you pull them out — they set up and turn into soft, chewy heaven.
Kate: I baked one batch after only four hours of chilling and they were great – like SO great people begged me for the recipe at the potluck. Then I tried 12 hours, 24 hours, and 36 hours. While 36 was DEFINITELY in-freaking-credible (so true about the caramel-y-ness), if you can only wait four hours, it won’t be the end of the world. This also makes SO many cookies that you could make half and then half later, like I did.
Secret 3: All ingredients. Room temperature. Do it. (Note: The misconception with room-temperature butter: it actually doesn’t mean letting it sit out until it’s supersoft and melty. You should be able to press a slice of butter with your finger and easily make a dent, and it should crack faintly.)
Secret 4: Did you know? People make their cookies way too small! It’s silliness! If you make them too small, they dry out too quick, and they get too crunchy. We want gooey and chewy! The way to achieve that is to scoop your dough out into golf-ball sized — or slightly larger — portions. I use a 1/3 c measuring cup for extra big cookies.
Secret 5: The chocolate. Sorry, Toll House. And don’t even think about the generic supermarket brand. I only use Ghiardelli 60% Cacao chips — they’re pretty widely available the best chips you can buy at a grocery store. However, if you run across anything that is 60% cacao, it’ll be good.
Secret 6: The sprinkle of salt on the top. Makes all the sweetness sing.
Secret 7: Wait. I mean, sure, have one piping hot out of the oven, but the flavors actually meld and deepen once they cool. These are definitely cookies that get better the next day.
Secret 7 1/2: Always err on taking them out too early rather than too late – also essential for middle-softness. They continue to cook on the sheet for a few minutes, so don’t overdo it – underdone is better than overdone, every time (and you can always pop them in for a minute more if you like).
Stick to these secrets, and you will ace chocolate chip cookies forever.
2 cups minus 2 Tbsp. cake flour (8 1/2 oz)*
1 2/3 cups bread flour (8 1/2 oz)*
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt, such as kosher
2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened
1 ¼ cups (10 oz.) light brown sugar
1 cup plus 2 Tbsp. (8 oz.) granulated sugar
2 large eggs
2 tsp. vanilla extract
1 ¼ pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content, such as Ghirardelli
Sea salt or kosher salt for garnishing
(* to those questioning the weight of the flours – they are indeed correct. Different flours have different weights, so just because you are weighing out the same oz doesn’t mean you are using the same amount, if that makes sense. Trust Shirley on this one.)
Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. (Unless you have a plastic guard that sits around the rim of the bowl, this will make a big mess at first, with flour flying everywhere. I found that carefully holding a dish towel around the top of the bowl helped a lot.) Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.
When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat.
Using a standard-size ice cream scoop – mine holds about 3 fluid ounces, or about 1/3 cup – scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.
Kate: my oven is a class-act pile of junk, so one batch was cooked at 400 for 15 minutes and I think it turned out the best! One was cooked at 300 for 25 and it was kind of mediocre. So, in my opinion, hotter and faster seems to be better. At least in my crazy oven.
Repeat with remaining dough.
Yield: About 24 (5-inch) cookies. Kate: Mine made more like 18. But I have a cookie dough eating problem.
Go forth and make cookies, people.
- See more at: http://forme-foryou.com/2011/08/the-only-chocolate-chip-cookie-i-will-ever-need-to-know-how-to-make-for-the-rest-of-my-life.html#sthash.aGkfTeZ3.dpuf
Monday, November 25, 2013
Lentil Soup
Rob and I loooved this soup. It is the best healthy soup I've tasted! :) This is my own recipe adapted from the food network.
The Best Lentil Soup
Ingredients:
2 Tbsp olive oil
1 Tbsp onion powder
1 C thinly sliced carrots
1 C thinly sliced celery
2 tsp salt
1 pound lentils, picked and rinsed
1 cup drained, diced tomatoes (or fresh)
2 quarts chicken or vegetable broth (I used both)
1/2 tsp coriander
1/2 tsp cumin
rice
Directions:
Place the olive oil into a large pot and set over medium heat. Once hot, add the onion powder, carrot, celery and salt and simmer a few minutes. Add the lentils, tomatoes, broth, coriander and cumin and stir to combine. Heat to high and bring just to a boil. Reduce the heat to low, cover, and cook at a low simmer until the lentils are tender, approximately 35-40 minutes. Add desired amount of rice to each bowl and serve immediately.
The Best Lentil Soup
Ingredients:
2 Tbsp olive oil
1 Tbsp onion powder
1 C thinly sliced carrots
1 C thinly sliced celery
2 tsp salt
1 pound lentils, picked and rinsed
1 cup drained, diced tomatoes (or fresh)
2 quarts chicken or vegetable broth (I used both)
1/2 tsp coriander
1/2 tsp cumin
rice
Directions:
Place the olive oil into a large pot and set over medium heat. Once hot, add the onion powder, carrot, celery and salt and simmer a few minutes. Add the lentils, tomatoes, broth, coriander and cumin and stir to combine. Heat to high and bring just to a boil. Reduce the heat to low, cover, and cook at a low simmer until the lentils are tender, approximately 35-40 minutes. Add desired amount of rice to each bowl and serve immediately.
Monday, October 14, 2013
Cream of whatever
Basic white sauce: (thick)
3 tbsp butter or oil
3 tbsp flour
1/4 tsp salt
dash of pepper
1 1/4 cup liquid, milk, or stock
Melt butter or oil in sauce pan. Stir in flour or seasonings. Cook over medium heat until bubbly. Add liquid slowly, stirring with wire wisk to prevent lumps. Cook until thick. Makes 1 cup or 1 can of condensed soup
Tomato soup: use tomato juice for the liquid. Add dashes of garlic, onion powder, basil and oregano.
Chicken soup: use chicken broth for half the liquid. add 1/4 tsp poultry seasoning or sage
Mushroom/celery/chive soup: saute 1/4 c chopped mushrooms, celery, or chives and 1 tbsp minced onion in butter before adding flour.
3 tbsp butter or oil
3 tbsp flour
1/4 tsp salt
dash of pepper
1 1/4 cup liquid, milk, or stock
Melt butter or oil in sauce pan. Stir in flour or seasonings. Cook over medium heat until bubbly. Add liquid slowly, stirring with wire wisk to prevent lumps. Cook until thick. Makes 1 cup or 1 can of condensed soup
Tomato soup: use tomato juice for the liquid. Add dashes of garlic, onion powder, basil and oregano.
Chicken soup: use chicken broth for half the liquid. add 1/4 tsp poultry seasoning or sage
Mushroom/celery/chive soup: saute 1/4 c chopped mushrooms, celery, or chives and 1 tbsp minced onion in butter before adding flour.
Sunday, June 9, 2013
Tuesday, April 16, 2013
Spicy Romano Chicken Pasta
The sauce:
1 pint heavy cream
4 T butter
1 tsp salt
1/2 tsp pepper
1/4 cup romano cheese
1/4 cup parmesan cheese
1/2 tsp cayenne pepper
The Rest:
10 ounce package of bowtie pasta cooked and drained according to package directions – al dente.
1 1/2 T melted butter
1/2 cup sliced mushrooms
1 small jar artichoke hearts, drained
1 7-8 ounce precooked sliced grilled chicken (we also add equal amounts of sausage to ours…although shrimp, beef, and crab would be great too!)
1/8 cup sundried tomatoes, chopped
1 oz heavy cream
How To Make It:
Sauce:
Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside.
The Rest:
In a large skillet over medium heat, melt butter, then add mushrooms, and sundried tomatoes. Stir for one minute. Next add artichokes and chicken (and cooked sausage or other meat). Stir. Stir in 1 ounce heavy cream and 1/2 of the sauce. Add bowtie pasta followed by rest of the sauce. Stir gently. Serve.
This is really good and it's real food, I'll definitely be making it again. These spices are reduced a lot from the original recipe cuz it was too strong, so follow this recipe and add any salt or cayenne pepper if needed.
1 pint heavy cream
4 T butter
1 tsp salt
1/2 tsp pepper
1/4 cup romano cheese
1/4 cup parmesan cheese
1/2 tsp cayenne pepper
The Rest:
10 ounce package of bowtie pasta cooked and drained according to package directions – al dente.
1 1/2 T melted butter
1/2 cup sliced mushrooms
1 small jar artichoke hearts, drained
1 7-8 ounce precooked sliced grilled chicken (we also add equal amounts of sausage to ours…although shrimp, beef, and crab would be great too!)
1/8 cup sundried tomatoes, chopped
1 oz heavy cream
How To Make It:
Sauce:
Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside.
The Rest:
In a large skillet over medium heat, melt butter, then add mushrooms, and sundried tomatoes. Stir for one minute. Next add artichokes and chicken (and cooked sausage or other meat). Stir. Stir in 1 ounce heavy cream and 1/2 of the sauce. Add bowtie pasta followed by rest of the sauce. Stir gently. Serve.
This is really good and it's real food, I'll definitely be making it again. These spices are reduced a lot from the original recipe cuz it was too strong, so follow this recipe and add any salt or cayenne pepper if needed.
Saturday, March 9, 2013
Creamed Eggs
Melt 2 tablespoons butter in a pan. Add 1/4 cup flour. It will be lumpy. Add 1 cup milk, heat on low, stirring til thickens. Break up lumps. Add a couple squirts of mustard. Add approximately 4 cut up hard boiled eggs and mix. Serve over toast!
This is easy and rob gave it the thumbs up.
This is easy and rob gave it the thumbs up.
Friday, February 22, 2013
Whole Wheat Chocolate chip Cookies
3/4 c unsalted butter (soft)
1/4 c honey
1 tbsp pure vanilla extract
1 c sucanat
1 egg
1 c whole wheat pastry flour
3/4 c whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c rolled oats
3/4 c ghiredelli bittersweet chocolate chips
3/4 c nestle milk chocolate and caremel swirled morsels
Cream together butter, vanilla, honey and sucanat.
Add in egg. Cream well.
In a separate bowl, mix together flours salt baking soda and powder.
Slowly add flour mixture to creamed mixture.
Add oats, then chocolate chips.
Bake at 350 for about 10 minutes. Take out while still gooey and leave on pan for 5 minutes to cook the rest of the way.
*It calls for the regular oats but I used quick and thy were fine. And I used whatever choc chips I had, caremel would be tasty though. These cookies are great--everyone loved them!
1/4 c honey
1 tbsp pure vanilla extract
1 c sucanat
1 egg
1 c whole wheat pastry flour
3/4 c whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c rolled oats
3/4 c ghiredelli bittersweet chocolate chips
3/4 c nestle milk chocolate and caremel swirled morsels
Cream together butter, vanilla, honey and sucanat.
Add in egg. Cream well.
In a separate bowl, mix together flours salt baking soda and powder.
Slowly add flour mixture to creamed mixture.
Add oats, then chocolate chips.
Bake at 350 for about 10 minutes. Take out while still gooey and leave on pan for 5 minutes to cook the rest of the way.
*It calls for the regular oats but I used quick and thy were fine. And I used whatever choc chips I had, caremel would be tasty though. These cookies are great--everyone loved them!
Saturday, February 9, 2013
Curried Coconut Chicken
INGREDIENTS:
2 pounds boneless skinless chicken
breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced
tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
DIRECTIONS:
1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
2 pounds boneless skinless chicken
breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced
tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
DIRECTIONS:
1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
Slow Cooker Baby Back Ribs
INGREDIENTS:
3 pounds baby back ribs, trimmed
salt and ground black pepper, to taste
1/2 cup water
1/2 onion, sliced
1 clove garlic, minced
1 (18 ounce) bottle barbeque sauce
DIRECTIONS:
1. Season ribs with salt and pepper.
2. Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
3. Cook on High for 4 hours (or Low for 8 hours).
4. Preheat oven to 375 degrees F (190 degrees C).
5. Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce.
6. Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.
3 pounds baby back ribs, trimmed
salt and ground black pepper, to taste
1/2 cup water
1/2 onion, sliced
1 clove garlic, minced
1 (18 ounce) bottle barbeque sauce
DIRECTIONS:
1. Season ribs with salt and pepper.
2. Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
3. Cook on High for 4 hours (or Low for 8 hours).
4. Preheat oven to 375 degrees F (190 degrees C).
5. Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce.
6. Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.
Friday, February 8, 2013
Easy Chicken
INGREDIENTS:
3 tablespoons butter
4 skinless, boneless chicken breast
halves
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder
DIRECTIONS:
1. Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.
3 tablespoons butter
4 skinless, boneless chicken breast
halves
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder
DIRECTIONS:
1. Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.
Thursday, October 4, 2012
Grain-Free Pumpkin Muffins
Grain-Free Pumpkin Muffins
Yield: Approximately 12 servings.
Ingredients
1/2 cup butter or coconut oil, melted (I prefer butter for flavor but if you can’t eat it, use coconut oil- I like Tropical Traditions Green Label)
6eggs, beaten
1 teaspoon vanilla
1/2 cup pumpkin puree (can be canned or fresh, if fresh, cook, cook and strain excess water from your pumpkin before using it in this recipe)
1/4 cup honey or maple syrup (I used 2 Tbsp of each this time to equal 1/4c total sweetener)
1/2 cup coconut flour
1/2 teaspoon baking powder
1 & 1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice/nutmeg
pinch salt
Preparation
Preheat your oven to 400 degrees F.
Grease a standard muffin tray or use paper liners (paper is probably ideal).
Combine wet ingredients in a large mixing bowl together until well beaten: butter, eggs, vanilla, pumpkin and honey/maple syrup.
Measure dry ingredients (coconut flour, baking powder, cinnamon, cloves, allspice/nutmeg) into a sifter and slowly sift into the wet ingredients, whisking as you do so that you don’t have lumps in the batter.
Divide the batter evenly into the muffin tins and bake for approximately 15-18 minutes or until slightly golden brown on top and a toothpick comes out clean.
Variations
Add chopped walnuts and/or semi-sweet chocolate chips to the mixture before baking or place some on top.
Yield: Approximately 12 servings.
Ingredients
1/2 cup butter or coconut oil, melted (I prefer butter for flavor but if you can’t eat it, use coconut oil- I like Tropical Traditions Green Label)
6eggs, beaten
1 teaspoon vanilla
1/2 cup pumpkin puree (can be canned or fresh, if fresh, cook, cook and strain excess water from your pumpkin before using it in this recipe)
1/4 cup honey or maple syrup (I used 2 Tbsp of each this time to equal 1/4c total sweetener)
1/2 cup coconut flour
1/2 teaspoon baking powder
1 & 1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice/nutmeg
pinch salt
Preparation
Preheat your oven to 400 degrees F.
Grease a standard muffin tray or use paper liners (paper is probably ideal).
Combine wet ingredients in a large mixing bowl together until well beaten: butter, eggs, vanilla, pumpkin and honey/maple syrup.
Measure dry ingredients (coconut flour, baking powder, cinnamon, cloves, allspice/nutmeg) into a sifter and slowly sift into the wet ingredients, whisking as you do so that you don’t have lumps in the batter.
Divide the batter evenly into the muffin tins and bake for approximately 15-18 minutes or until slightly golden brown on top and a toothpick comes out clean.
Variations
Add chopped walnuts and/or semi-sweet chocolate chips to the mixture before baking or place some on top.
Sunday, September 2, 2012
Delicious veggie pancakes
2 cups shredded veggies-- I used orange squash, acorn cuc, spinach, red pepper, sweet potato
2 eggs
1 tbsp whole wheat flour
1/4 tsp salt
Mix together and fry in olive oil at level 4
2 eggs
1 tbsp whole wheat flour
1/4 tsp salt
Mix together and fry in olive oil at level 4
Wednesday, July 11, 2012
Frozen burritos
Frozen Burritos
Submitted by Erin – thesisterscafe.com
1 ½ lbs hamburger
1 onion, chopped
1 tsp garlic salt
a few grinds of pepper
1 (31 oz) can refried beans
1 (7 oz) can chopped green chilies
1 (about 10 oz) bottle mild red taco sauce
Half of a 10-oz can green enchilada sauce (or you can use about 5 oz from a bottle of green taco sauce)
¾ tsp cumin
¼ c. Pace chunky salsa
24 large flour tortillas
1 to 1 ½ lb shredded cheddar cheese
Brown hamburger with onion and drain excess grease. Add remaining ingredients except tortillas and cheese and heat through. (You may add salt to taste.) Lay out tortillas and divide meat mixture and cheese among them. Roll up in plastic wrap, place in gallon-sized ziplock freezer bags, and freeze.
To serve, place one wrapped frozen burrito on a plate and microwave for 1 ½ minutes or so. Using kitchen shears, slice through the plastic wrap along the length of the burrito and discard. (If you discover the middle is still cold, heat it up a little more in the microwave.)
This recipe may be doubled.
Submitted by Erin – thesisterscafe.com
1 ½ lbs hamburger
1 onion, chopped
1 tsp garlic salt
a few grinds of pepper
1 (31 oz) can refried beans
1 (7 oz) can chopped green chilies
1 (about 10 oz) bottle mild red taco sauce
Half of a 10-oz can green enchilada sauce (or you can use about 5 oz from a bottle of green taco sauce)
¾ tsp cumin
¼ c. Pace chunky salsa
24 large flour tortillas
1 to 1 ½ lb shredded cheddar cheese
Brown hamburger with onion and drain excess grease. Add remaining ingredients except tortillas and cheese and heat through. (You may add salt to taste.) Lay out tortillas and divide meat mixture and cheese among them. Roll up in plastic wrap, place in gallon-sized ziplock freezer bags, and freeze.
To serve, place one wrapped frozen burrito on a plate and microwave for 1 ½ minutes or so. Using kitchen shears, slice through the plastic wrap along the length of the burrito and discard. (If you discover the middle is still cold, heat it up a little more in the microwave.)
This recipe may be doubled.
Tuesday, July 10, 2012
Gluten Free granola bars
Ingredients
¾ cup Sunbutter (I like Natural Crunch but Creamy is good too)
½ cup coconut sugar, Sucanat or brown sugar
1 medium banana, peeled and mashed
½ cup butter or dairy free butter substitute, melted
1 tablespoon pure vanilla extract
½ – 1 teaspoon kosher or fine sea salt
2 ½ cups certified gluten-free rolled oats
½ cup roasted and salted pumpkin seeds
1 cup dried fruit, raisins or a combination – if using larger pieces of dried fruit, chop roughly
½ cup chocolate chunks or chips
(optional – you can add up to a cup of additional ingredients such as coconut flakes, slivered or chopped nuts, flax, chia, sunflower or sesame seeds)
Directions
Preheat oven to 350 degrees. Spray an 8 inch by 8 inch baking pan with gluten-free, non-stick cooking spray.
In a large mixing bowl, stir together the Sunbutter, sugar, mashed banana, melted butter or butter substitute and vanilla until well combined. Stir in the remaining ingredients until they are evenly distributed. Press the mixture firmly and evenly into the prepared pan. Bake for 30 – 35 minutes or until golden brown. Let cool completely and then cut into squares. Will keep wrapped in plastic wrap at room temperature for several days or in the refrigerator for up to a week.
Servings
This gluten-free recipe makes 8 servings approximately 2 ¾ inches square.
Peanut Butter Muffins (low carb)
Ingredients:
1/2 C egg white
1/4 C ground flax seeds
1/4 C ground almonds
1/4 C splenda or sugar sub
1/2 C natural peanut butter
1/4 C ricotta cheese
1 tsp vanilla
1 tsp baking soda
Preheat oven to 350 degrees, melt peanut butter in microwave for 1 minute or until smooth, mix all ing together, pour into mini muffin cups (24 cup tray) and bake 15 minutes.
each one is 53 calories
Stew
This is very tasty! From Jess, everyone loves it.
ingredients:
1 lb beef stew cubes
4 carrots, sliced
4 medium potatoes, cut in large chunks
1 (1 oz) package dry onion soup mix
2 (10.75 oz) cans of cream of mushroom soup (you could get light soup to make the stew healthier)
1 (8 oz.) can tomato sauce
1 (10 oz) package frozen green peas
Mix all liquid ing. in a medium bowl. Add all ing. to a slow cooker and cook on low for up to 12 hours.
Chinese Chicken Salad
Marci made this for a shower and it was very scrumptious!
ingredients:
2 C cooked chicken, diced
2 Tbsp sesame seeds (toasted 10 minutes)
2 Tbsp green onions, chopped
slivered almonds (toasted 10 minutes)
1/2 head chopped cabbage
1 package ramen noodles, broken up and rinsed in water
Dressing:
1 packet chicken seasoning from ramen
3 Tbsp vinegar
1 Tbsp sugar
1 tsp salt
1/2 tsp pepper
1/2 C oil
1/2 tsp seasoned salt (Accent, Lawry's, etc.)
Blend dressing ing. together in blender and pour over salad, toss to coat.
Alber's Corn Bread
I think I had this at a shower and really liked it so I got the recipe from Marci.
ingredients:
1/2 C cornmeal
1 1/2 C flour
2/3 C sugar
1 tbsp baking powder
1/2 tsp salt
1/3 C oil
3 Tbsp butter, melted
2 eggs, beaten
1 1/4 C milk
Add dry ing., make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed. Bake in an 8 in square pan at 350 degrees for 35 minutes.
Ground Beef Patties with mushroom gravy
ingredients:
1.5 lb ground beef
2 tbsp minced onion
1 tsp salt
1/2 C rolled oats
dash of pepper
2 eggs
1 c evaporated milk
1 can cream of mushroom soup
Mix all ing. except soup; shape into patties. Cook in lightly oiled skillet until brown on both sides. Place mushroom soup on each patty; pour enough water into skillet to reach tops of patties. Cover; simmer for 20 minutes. Remove patties; serve soup mixture with patties.
Sunday, July 17, 2011
Beef Stroganoff
cooked noodles
about 1/2 pound beef
1/2 onion
1/2 C sliced mushrooms
1 can cream of mush or chicken soup
1/4 C ketchup
cook noodles (only for time indicated, drain under cold water, add a little veg oil to water while boiling)
in fry pan cook (don't overcook) hamburger, onion and mushrooms over med heat together
separately mix ketchup, can soup, and 1/2 can milk and 1/2 C sour cream
then pour over hamb mixture, heat til warm and serve over noodles
about 1/2 pound beef
1/2 onion
1/2 C sliced mushrooms
1 can cream of mush or chicken soup
1/4 C ketchup
cook noodles (only for time indicated, drain under cold water, add a little veg oil to water while boiling)
in fry pan cook (don't overcook) hamburger, onion and mushrooms over med heat together
separately mix ketchup, can soup, and 1/2 can milk and 1/2 C sour cream
then pour over hamb mixture, heat til warm and serve over noodles
Monday, April 18, 2011
Barbecue Chicken Pizza
This was so easy and so good and so healthy! Definitely making it again.
Barbecue Chicken Pizza
by Skinny Recipes For Diets on Tuesday, February 8, 2011 at 1:27pm
Serves 4
Ingredients
▪ 1 cup pizza sauce 1 12-inch Italian pizza crust (for convenience I use whole wheat pitas... that will change the nutritionals) 8 green pepper rings 1 tomato, sliced 1 cup mushrooms, sliced 4 ounces cooked chicken breast, sliced about 1-inch thick, with all visible fat removed 2 tablespoons barbecue sauce 1 cup reduced-fat mozzarella cheese, shredded
Directions
Preheat the oven to 400 F.
Spread the sauce evenly over the pizza crust. Add the pepper, tomato, mushrooms and chicken. Drizzle barbecue sauce over the pizza and top with cheese.
Bake about 12 to 14 minutes. Cut the pizza into 8 slices and serve immediately.
Nutritional Analysis
(per serving)
Serving size: 2 slices
Calories 333
Cholesterol 35 mg
Protein 23 g
Sodium 961 mg
Carbohydrate 44 g
Fiber 3 g
Total fat 8 g
Potassium 335 mg
Saturated fat 3 g
Calcium 220 mg
Monounsaturated fat trace
Barbecue Chicken Pizza
by Skinny Recipes For Diets on Tuesday, February 8, 2011 at 1:27pm
Serves 4
Ingredients
▪ 1 cup pizza sauce 1 12-inch Italian pizza crust (for convenience I use whole wheat pitas... that will change the nutritionals) 8 green pepper rings 1 tomato, sliced 1 cup mushrooms, sliced 4 ounces cooked chicken breast, sliced about 1-inch thick, with all visible fat removed 2 tablespoons barbecue sauce 1 cup reduced-fat mozzarella cheese, shredded
Directions
Preheat the oven to 400 F.
Spread the sauce evenly over the pizza crust. Add the pepper, tomato, mushrooms and chicken. Drizzle barbecue sauce over the pizza and top with cheese.
Bake about 12 to 14 minutes. Cut the pizza into 8 slices and serve immediately.
Nutritional Analysis
(per serving)
Serving size: 2 slices
Calories 333
Cholesterol 35 mg
Protein 23 g
Sodium 961 mg
Carbohydrate 44 g
Fiber 3 g
Total fat 8 g
Potassium 335 mg
Saturated fat 3 g
Calcium 220 mg
Monounsaturated fat trace
Monday, February 28, 2011
Taco Chicken
Click to print recipe text only
1 lb. chicken breasts or thighs (I can tell you right now that I'm a breast girl and Sara prefers thighs.)
A couple of juicy limes
A splash of red wine vinegar
2-3 cloves garlic, pressed or coarsely chopped
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. Kosher salt
1/2 tsp. black pepper
Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.
Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken. Isn't raw meat disgusting-looking?
Click to print recipe text only
1 lb. chicken breasts or thighs (I can tell you right now that I'm a breast girl and Sara prefers thighs.)
A couple of juicy limes
A splash of red wine vinegar
2-3 cloves garlic, pressed or coarsely chopped
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. Kosher salt
1/2 tsp. black pepper
Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.
Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken. Isn't raw meat disgusting-looking?
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