1 TB vegetable oil (I didn't add this to the mixture)
1 pound ground pork (or mix half and half with beef)
2 cloves of garlic, minced
1/2 cup onion, small dice
1/2 cup carrots, sliced, julianned
1/2 cup green onions, finely chopped
1/2 cup thinly sliced green cabbage
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
Lumpia Wrappers thawed
Directions: mix everything together. Can be refrigerated over night, or made right away.
Tip: Look up a youtube video about how to assemble lumpia. Great youtube videos exist.
Ambiguity lends itself to creativity.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Thursday, February 3, 2011
Split Pea Soup
1 1/2 onions, small dice
2 celery stalks, small dice
3 cloves of garlic, finely minced
1-16oz. package split peas, rinsed and picked through
7 1/2 cups water
2 heaping TB of low sodium Better Than Bullion
crushed red pepper to taste
1 ham hock or ham bone w/meat
1 bay leaf
1 TB olive oil
1 TB butter
Directions:
Saute the onion and celery in the oil and butter until soft and translucent. Add garlic and saute a few minutes longer. Add the split peas, water, better than bullion, and ham bone. Simmer for 45 minutes to 1 hour. Blend half to all of the soup. Separate meat from bone and add it back into the soup.
Optional Toppings:
Sour cream
crumbled bacon
cheddar cheese
greek yogurt
Entire Recipe
1822 calories
46 fat
114 fiber
Yields about 8 cups:
227 Calories
6 Fat
14 Fiber
4 pts. per cup
Yields about 9 cups:
202 Calories
5 Fat
13 Fiber
4 pts. per cup
Yields about 10 cups:
180 Calories
4 Fat
11 Fiber
3 pts. per cup
2 celery stalks, small dice
3 cloves of garlic, finely minced
1-16oz. package split peas, rinsed and picked through
7 1/2 cups water
2 heaping TB of low sodium Better Than Bullion
crushed red pepper to taste
1 ham hock or ham bone w/meat
1 bay leaf
1 TB olive oil
1 TB butter
Directions:
Saute the onion and celery in the oil and butter until soft and translucent. Add garlic and saute a few minutes longer. Add the split peas, water, better than bullion, and ham bone. Simmer for 45 minutes to 1 hour. Blend half to all of the soup. Separate meat from bone and add it back into the soup.
Optional Toppings:
Sour cream
crumbled bacon
cheddar cheese
greek yogurt
Entire Recipe
1822 calories
46 fat
114 fiber
Yields about 8 cups:
227 Calories
6 Fat
14 Fiber
4 pts. per cup
Yields about 9 cups:
202 Calories
5 Fat
13 Fiber
4 pts. per cup
Yields about 10 cups:
180 Calories
4 Fat
11 Fiber
3 pts. per cup
Friday, November 5, 2010
Brownies from 1934
One of my students recently did a speech on her great grandmother. Apparently, Mrs. W. D. Johnston submitted a very early recipe for brownies to the Better Homes and Gardens cookbook. Here is the recipe:
Ingredients:
1/4 cup of shortening
1/2 cup of sugar
1/2 cup of brown sugar
2 eggs
1/4 cup evaporated milk
2 ounces of chocolate
1/2 cup of sifted general purpose flour
1/2 teaspoon of baking powder
1/4 teaspoon salt
1/2 cup of nutmeats (optional)
Instructions:
*Cream the shortening
*Add sugar and cream together
*Beat eggs and add to mixture
*Add milk to mixture
*Melt the chocolate and add to mixture
*Sift in all dry ingredients
*Add nutmeats
*Stir all ingredients together
*Place in a shallow, greased and floured 9x13 pan and bake in over at 350 degrees for 20-25 minutes
*Remove from oven, let cool and cut into bars
This recipe is a far cry from the thick, fudgey and cakey brownies with all of the additions we use today. This is a simple recipe from the 1930's - pure, a little sweet, but very 1930's. Enjoy!
Ingredients:
1/4 cup of shortening
1/2 cup of sugar
1/2 cup of brown sugar
2 eggs
1/4 cup evaporated milk
2 ounces of chocolate
1/2 cup of sifted general purpose flour
1/2 teaspoon of baking powder
1/4 teaspoon salt
1/2 cup of nutmeats (optional)
Instructions:
*Cream the shortening
*Add sugar and cream together
*Beat eggs and add to mixture
*Add milk to mixture
*Melt the chocolate and add to mixture
*Sift in all dry ingredients
*Add nutmeats
*Stir all ingredients together
*Place in a shallow, greased and floured 9x13 pan and bake in over at 350 degrees for 20-25 minutes
*Remove from oven, let cool and cut into bars
This recipe is a far cry from the thick, fudgey and cakey brownies with all of the additions we use today. This is a simple recipe from the 1930's - pure, a little sweet, but very 1930's. Enjoy!
Thursday, April 1, 2010
Pasta e Fagioli
Ingredients:
1/2 tsp. dried thyme
1 tsp. dried rosemary
3 bay leaves
1 TB. olive oil
1 TB. butter
1 large, chopped onion
3 stalks celery, chopped
4 cloves garlic, minced (or paste equivalent)
1 can whole peeled tomatoes, crushed with hand
1 can white cannellini beans, rinsed (or white beans)
3 cups water
3 tsp. chicken better than bullion (or 3 cups chicken stock)
4-6oz. ditalini pasta (or other small pasta)
salt to taste
pepper to taste
parmesan cheese as topping or parmesano reggiano
Directions:
Heat olive oil and butter in a heavy sauce pan over medium heat. Add onions, celery, garlic, thyme, and rosemary until veggies are softened. Add broth, crushed tomatoes with juice, bay leaves, salt and pepper to taste. Cover and simmer for 15 minutes, stir occasionally so the flavors can meld. Add beans and pasta, raise temp a bit so the pasta can cook for 8-10 minutes. Serve with some crusty bread, and top individual bowls with some fresh grated cheese.
Verdict: So good! Shawn and I both loved this, which never happens.
The above recipe was adapted from the recipe below. I made it as the recipe states and there was far too much pasta and not nearly enough broth. So next time I make it, we will use the above quantities.
Ingredients:
1/2 tsp. dried thyme
1 tsp. dried rosemary
3 bay leaves
1 TB. olive oil
1 TB. butter
1 large, chopped onion
3 stalks celery, chopped
4 cloves garlic, minced
1 can whole peeled tomatoes, crushed with hand
1 can white cannellini beans, rinsed (or white beans)
2 cups water
2 tsp. chicken better than bullion (or 2 cups chicken stock)
8oz. ditalini pasta (or other small pasta)
salt to taste
pepper to taste
parmesano reggiano
Directions:
Heat olive oil and butter in a heavy sauce pan over medium heat. Add onions, celery, garlic, thyme, and rosemary until veggies are softened. Add broth, crushed tomatoes with juice, bay leaves, salt and pepper to taste. Cover and simmer for 15 minutes, stir occasionally so the flavors can meld. Add beans and pasta, raise temp a bit so the pasta can cook for 8-10 minutes. Serve with some crusty bread, and top individual bowls with some fresh grated cheese.
1/2 tsp. dried thyme
1 tsp. dried rosemary
3 bay leaves
1 TB. olive oil
1 TB. butter
1 large, chopped onion
3 stalks celery, chopped
4 cloves garlic, minced (or paste equivalent)
1 can whole peeled tomatoes, crushed with hand
1 can white cannellini beans, rinsed (or white beans)
3 cups water
3 tsp. chicken better than bullion (or 3 cups chicken stock)
4-6oz. ditalini pasta (or other small pasta)
salt to taste
pepper to taste
parmesan cheese as topping or parmesano reggiano
Directions:
Heat olive oil and butter in a heavy sauce pan over medium heat. Add onions, celery, garlic, thyme, and rosemary until veggies are softened. Add broth, crushed tomatoes with juice, bay leaves, salt and pepper to taste. Cover and simmer for 15 minutes, stir occasionally so the flavors can meld. Add beans and pasta, raise temp a bit so the pasta can cook for 8-10 minutes. Serve with some crusty bread, and top individual bowls with some fresh grated cheese.
Verdict: So good! Shawn and I both loved this, which never happens.
The above recipe was adapted from the recipe below. I made it as the recipe states and there was far too much pasta and not nearly enough broth. So next time I make it, we will use the above quantities.
Ingredients:
1/2 tsp. dried thyme
1 tsp. dried rosemary
3 bay leaves
1 TB. olive oil
1 TB. butter
1 large, chopped onion
3 stalks celery, chopped
4 cloves garlic, minced
1 can whole peeled tomatoes, crushed with hand
1 can white cannellini beans, rinsed (or white beans)
2 cups water
2 tsp. chicken better than bullion (or 2 cups chicken stock)
8oz. ditalini pasta (or other small pasta)
salt to taste
pepper to taste
parmesano reggiano
Directions:
Heat olive oil and butter in a heavy sauce pan over medium heat. Add onions, celery, garlic, thyme, and rosemary until veggies are softened. Add broth, crushed tomatoes with juice, bay leaves, salt and pepper to taste. Cover and simmer for 15 minutes, stir occasionally so the flavors can meld. Add beans and pasta, raise temp a bit so the pasta can cook for 8-10 minutes. Serve with some crusty bread, and top individual bowls with some fresh grated cheese.
Sunday, August 30, 2009
Asian Chicken Salad
(If you enlarge the photo, you can see I went a bit crazy with the sesame seeds. I LOVE sesame seeds.)Salad:
3-4 cups shredded romaine lettuce
3-4 cups shredded cabbage
1 can water chestnuts, julienne
1 cup carrots, julienne
6-8 green onions, finely chopped so they aren't intrusive
1 large can mandarin oranges, drained
2-3 chicken breasts marinated in teriyaki sauce or sweet Thai chili sauce, then bbq'd or stove cooked then cut into small pieces
2 tablespoons toasted sesame seeds and more for garnish
1/4 slivered almonds, toasted (optional)
1 package Ramen noodles crushed and toasted (optional)
1 cup crunchy chow mien noodles (optional)
Dressing:
4 tablespoons rice vinegar
1 tablespoon orange juice
2 tablespoons soy sauce
1 teaspoon sugar
2 tablespoons sesame seed oil
(You might want to double the dressing - we did and it was a bit much, but after sitting, it was perfect).
Directions:
Toss together all vegetables after prepared as stated. Whisk together all dressing ingredients and pour over salad. Toss.
Verdict:
I really liked this salad. The husband thought it was missing something in the dressing. I have tried many Asian Chicken Salad recipes, and this one is light and by far my favorite. I did not add the Ramen noodles or slivered almonds this time, but they would go great in the salad, especially if you are serving this to company. Both the husband and I added the crunchy chow mien noodles and thought that was enough. Of course, with my love for all things sesame, I added more sesame seeds on the top of the salad. Oh yum!!!!
Sunday, May 3, 2009
Saffron Rice with Balsamic Sauce
This post is for my brother-in-law who just loves my saffron rice with balsamic sauce. I usually make this rice with skewers, both meat and veggie, marinated in a Greek style dressing. It's a summer favorite at our place.
Saffron Rice
3 cups Basmati Rice
4.5 cups of water (use the ratio on the rice package)
2 teaspoons of salt
3-4 tablespoons vegetable oil or clarified butter (I usually use a heart healthy oil)
1/2 teaspoon saffron dissolved in 4 tablespoons hot water
Directions: There is a very specific recipe and technique for making this type of rice, which incidentally is a Persian recipe. But I don't follow the recipe. Here's what I do: put the rice in a pot or rice cooker. Rinse 3-4 times in cold water until the rice runs clear. Add water, salt, oil and saffron mixture to the rice pot. Turn on, walk away and come back when it's done.
In another pot I cook 1-1.5 cups of plain rice according to instructions (be sure to rinse the rice). Once both pots of rice are done, mix them together so there is clear defining colors. The saffron rice will be yellow/orange, and the plain rice will be white. Since we eat with our eyes, this is a very beautiful presentation.
Balsamic Sauce
(This sauce is served spooned over Greek marinated skewers, and over the rice recipe above).
1, 2 or 3 shallots chopped/sliced
1-2 tablespoons olive oil
1-2 cups of balsamic vinegar
1/2-1 cup of chicken stock/broth
Directions: Slice and/or chop the shallots into small pieces, but don't mince. You want decent sized pieces. Add them to the olive oil in a pan and saute until soft. Add the balsamic vinegar and chicken stock/broth and reduce by half. The sauce can be served over the rice, which is especially good. We also spoon it over meat skewers and veggie skewers that have been BBQ'd. A tip for skewers - in order to cook the veggies evenly, we make the meat and veggie skewers separately.
These recipes are simple to make, and are a crowd pleaser. Anytime I take the rice and balsamic sauce to a party, or serve it at our house for a get together, I'm asked for the recipe. It's wonderful!
Enjoy!
Saffron Rice
3 cups Basmati Rice
4.5 cups of water (use the ratio on the rice package)
2 teaspoons of salt
3-4 tablespoons vegetable oil or clarified butter (I usually use a heart healthy oil)
1/2 teaspoon saffron dissolved in 4 tablespoons hot water
Directions: There is a very specific recipe and technique for making this type of rice, which incidentally is a Persian recipe. But I don't follow the recipe. Here's what I do: put the rice in a pot or rice cooker. Rinse 3-4 times in cold water until the rice runs clear. Add water, salt, oil and saffron mixture to the rice pot. Turn on, walk away and come back when it's done.
In another pot I cook 1-1.5 cups of plain rice according to instructions (be sure to rinse the rice). Once both pots of rice are done, mix them together so there is clear defining colors. The saffron rice will be yellow/orange, and the plain rice will be white. Since we eat with our eyes, this is a very beautiful presentation.
Balsamic Sauce
(This sauce is served spooned over Greek marinated skewers, and over the rice recipe above).
1, 2 or 3 shallots chopped/sliced
1-2 tablespoons olive oil
1-2 cups of balsamic vinegar
1/2-1 cup of chicken stock/broth
Directions: Slice and/or chop the shallots into small pieces, but don't mince. You want decent sized pieces. Add them to the olive oil in a pan and saute until soft. Add the balsamic vinegar and chicken stock/broth and reduce by half. The sauce can be served over the rice, which is especially good. We also spoon it over meat skewers and veggie skewers that have been BBQ'd. A tip for skewers - in order to cook the veggies evenly, we make the meat and veggie skewers separately.
These recipes are simple to make, and are a crowd pleaser. Anytime I take the rice and balsamic sauce to a party, or serve it at our house for a get together, I'm asked for the recipe. It's wonderful!
Enjoy!
Sunday, April 12, 2009
We eat with our eyes.....
This is what I made today.....
I also made some really good deviled eggs, but I didn't take a picture of those because, well, they are deviled eggs, and who hasn't seen those?
I also made some really good deviled eggs, but I didn't take a picture of those because, well, they are deviled eggs, and who hasn't seen those?
Thursday, April 9, 2009
Copycat Outback Steakhouse Ranch Dressing
I have been searching for a good homemade ranch dressing recipe but have been unable to find one. I decided to search for copycat recipes and have been making different versions all week. Here is one of the best ones I have found so far:
1 teaspoon Hidden Valley Ranch salad dressing mix (make sure it's the Buttermilk version)
1 cup mayonnaise (Hellman's or Best Food's only)
1/2 cup buttermilk
1/4 teaspoon ground black pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder
Throw everything in a blender and blend until everything is well combined.
A LIGHTER VERSION:
1 teaspoon Hidden Valley Ranch salad dressing mix (make sure it's the Buttermilk version)
1/2 cup mayonnaise (Hellman's or Best Food's only)
1/2 cup cottage cheese
1/2 cup buttermilk
1/4 teaspoon ground black pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder
Mix everything together in the blender until well combined.
The only difference between the lighter version and the first recipe posted is the substitution of cottage cheese for some of the mayo. Both versions were good, but it's still not exactly the same as Outback. I have also seen some copycat recipes with 1 Tablespoon of the Ranch Dressing Mix instead of 1 teaspoon. I personally think the dressing needs a bit more flavor, but that's probably only because I'm a ranch snob. Enjoy!
1 teaspoon Hidden Valley Ranch salad dressing mix (make sure it's the Buttermilk version)
1 cup mayonnaise (Hellman's or Best Food's only)
1/2 cup buttermilk
1/4 teaspoon ground black pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder
Throw everything in a blender and blend until everything is well combined.
A LIGHTER VERSION:
1 teaspoon Hidden Valley Ranch salad dressing mix (make sure it's the Buttermilk version)
1/2 cup mayonnaise (Hellman's or Best Food's only)
1/2 cup cottage cheese
1/2 cup buttermilk
1/4 teaspoon ground black pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder
Mix everything together in the blender until well combined.
The only difference between the lighter version and the first recipe posted is the substitution of cottage cheese for some of the mayo. Both versions were good, but it's still not exactly the same as Outback. I have also seen some copycat recipes with 1 Tablespoon of the Ranch Dressing Mix instead of 1 teaspoon. I personally think the dressing needs a bit more flavor, but that's probably only because I'm a ranch snob. Enjoy!
Saturday, February 14, 2009
Bistro Shrimp Pasta
Impress your spouse with this copycat recipe from the Cheesecake Factory. About a year ago, Sharon and I were trying to figure out how to make one of the best recipes at the Cheesecake Factory, Bistro Shrimp Pasta. Well, I figured it out, with little help from the internet because I have not found a copycat recipe to date. This recipe is the closest I have found to the original dish. I can't seem to get the shrimp breading right, but everything else is spot on.
'Parts' List
Battered and fried rock shrimp (optional, see note below)
Sauteed mushrooms quarters
Chopped tomatoes, seeded
Arugula
Cooked Spaghettini
Lemon Basil Cream Sauce
Step 1:
Quarter the mushrooms
Chop tomatoes into small cubes
Saute mushrooms in a bit of olive oil. When almost cooked, add tomatoes to heat through.
Set aside and keep warm.
Step 2:
Cook the shrimp
The Shrimp:
Rock Shrimp (as much or as little as you'd like - calculate per person)
Eggs, scrambled
Corn Starch or flour (mix with the bread crumbs)
Bread crumbs, seasoned
Butter for frying
Oil for frying
Take the shrimp and coat with egg mixture, then dip into the bread crumb and corn starch mixture. Fry in a butter/oil mix for just a few minutes until done. Set aside and keep warm with paper towels on a dish (try not to cover completely or they will turn into a soggy mess).
If you will notice, there are no quantities here. That's because I simply can't get the shrimp exactly like the Cheesecake Factory. I am still trying to figure this out.
I have used regular shrimp before and it turns out similar, but not the same. Play around with the shrimp. This part of the recipe is a 'wild card'.
Step 3:
Cook the pasta and make the sauce at the same time. (note: DO NOT add sauce to the pasta until ready to serve. The pasta will soak up all the sauce if it sits and the pasta will be fairly dry).
Bring a large pot of water to a boil.
Add salt - this is your only opportunity to season your pasta.
Add 1lb. of spaghettini
Cook until done.
Lemon Basil Cream Sauce (double the sauce recipe if you'd like):
2 TB. butter
2 cloves garlic, minced
1 cup half and half
1 cup chicken broth
1/4 cup lemon juice
2 TB. corn starch
1/2 tsp. pepper
3 TB. chopped fresh basil
*Melt butter in a large skillet over medium-high heat; add garlic, and saute 1-2 minutes.
*Add half and half and chicken broth.
*Bring to a boil, and cook about 8 minutes or until reduced by half.
*Whisk together lemon juice and cornstarch until smooth in a bowl.
*Whisk lemon juice and 1/2 tsp. pepper into butter mixture and cook, whisking constantly, 2 minutes or until thickened.
*Remove from heat.
*DO NOT add basil until ready to serve.
Step 4: Put it together
In each bowl/dish add pasta, sauce, some of the mushroom/tomato mixture, some fresh arugula (let the heat of the pasta and sauce wilt the arugula) and toss until combined. Add shrimp and toss lightly. Top will a sprinkling of basil and grate some fresh Parmesan cheese on top of the dish and serve.
The quantities of the final product are a bit ambiguous for a reason. You can add as much or as little as you'd like. Copy the Cheesecake Factory if you have ordered this dish before. If not, you have nothing to compare it with, so get creative and make it to your specific taste.
Note: You do not have to batter and fry the shrimp - sometimes I don't so I can save some time. Frying the shrimp is the longest step in the process, and a hassle. I simply add some cooked shrimp to the final product. You can also substitute chicken cubes if you'd like.
This recipe looks quite intimidating. As noted above, frying the shrimp is the longest step in this recipe. If you omit this step, the recipe is quite short and easy. The sauce is amazing and can be used in a variety of ways.
Happy Cooking!
'Parts' List
Battered and fried rock shrimp (optional, see note below)
Sauteed mushrooms quarters
Chopped tomatoes, seeded
Arugula
Cooked Spaghettini
Lemon Basil Cream Sauce
Step 1:
Quarter the mushrooms
Chop tomatoes into small cubes
Saute mushrooms in a bit of olive oil. When almost cooked, add tomatoes to heat through.
Set aside and keep warm.
Step 2:
Cook the shrimp
The Shrimp:
Rock Shrimp (as much or as little as you'd like - calculate per person)
Eggs, scrambled
Corn Starch or flour (mix with the bread crumbs)
Bread crumbs, seasoned
Butter for frying
Oil for frying
Take the shrimp and coat with egg mixture, then dip into the bread crumb and corn starch mixture. Fry in a butter/oil mix for just a few minutes until done. Set aside and keep warm with paper towels on a dish (try not to cover completely or they will turn into a soggy mess).
If you will notice, there are no quantities here. That's because I simply can't get the shrimp exactly like the Cheesecake Factory. I am still trying to figure this out.
I have used regular shrimp before and it turns out similar, but not the same. Play around with the shrimp. This part of the recipe is a 'wild card'.
Step 3:
Cook the pasta and make the sauce at the same time. (note: DO NOT add sauce to the pasta until ready to serve. The pasta will soak up all the sauce if it sits and the pasta will be fairly dry).
Bring a large pot of water to a boil.
Add salt - this is your only opportunity to season your pasta.
Add 1lb. of spaghettini
Cook until done.
Lemon Basil Cream Sauce (double the sauce recipe if you'd like):
2 TB. butter
2 cloves garlic, minced
1 cup half and half
1 cup chicken broth
1/4 cup lemon juice
2 TB. corn starch
1/2 tsp. pepper
3 TB. chopped fresh basil
*Melt butter in a large skillet over medium-high heat; add garlic, and saute 1-2 minutes.
*Add half and half and chicken broth.
*Bring to a boil, and cook about 8 minutes or until reduced by half.
*Whisk together lemon juice and cornstarch until smooth in a bowl.
*Whisk lemon juice and 1/2 tsp. pepper into butter mixture and cook, whisking constantly, 2 minutes or until thickened.
*Remove from heat.
*DO NOT add basil until ready to serve.
Step 4: Put it together
In each bowl/dish add pasta, sauce, some of the mushroom/tomato mixture, some fresh arugula (let the heat of the pasta and sauce wilt the arugula) and toss until combined. Add shrimp and toss lightly. Top will a sprinkling of basil and grate some fresh Parmesan cheese on top of the dish and serve.
The quantities of the final product are a bit ambiguous for a reason. You can add as much or as little as you'd like. Copy the Cheesecake Factory if you have ordered this dish before. If not, you have nothing to compare it with, so get creative and make it to your specific taste.
Note: You do not have to batter and fry the shrimp - sometimes I don't so I can save some time. Frying the shrimp is the longest step in the process, and a hassle. I simply add some cooked shrimp to the final product. You can also substitute chicken cubes if you'd like.
This recipe looks quite intimidating. As noted above, frying the shrimp is the longest step in this recipe. If you omit this step, the recipe is quite short and easy. The sauce is amazing and can be used in a variety of ways.
Happy Cooking!
Tuesday, January 13, 2009
What's For Dinner?
This was dinner last night, lunch today and dinner the night before. I am trying to get more fresh fruits and veggies into our diet, and one way I thought I would do that is have a fresh fruits and veggies meal. There is not fruit here because I am trying to stay away from the sweet stuff at first, and simply add in fruit as a snack here and there. A headache is looming, so I will cut this short. But doesn't this photo make you want some fresh cut veggies and a bit of dip?
Sunday, January 11, 2009
Vegetable Spectrum
This morning I have been compiliing a list of fruits and vegetables that are contained within the 7 color categories. Some say there are only 5, others say there are 7. I have listed 7 here because I will trying to eat something from all 7 categories on a pretty consistent basis. You will notice that there are some things in two categories. This is because a certain website will list it in one category, while another will place it in a different one. Here is the list in case you are interested:
Red/Purple
Beets
Eggplant
Purple Asparagus
Purple Bell Pepper
Purple Cabbage
Purple Carrots
Red Wine
Blackberries
Black Cherries
Blueberries
Dried Plums
Edlerberries
Grape Juice
Prunes
Purple Figs
Purple Grapes
Quetch Plums
Raisins
Red
Fresh Rhubarb
Raddicchio
Red Leaf Salad
Red Onions
Red Peppers
Red Radishes
Red Skinned Potatoes
Blood Oranges
Cherries
Cranberries
Pink/Red Grapefruit
Pomegranates
Raspberries
Red Apples
Red Grapes
Red Pears
Strawberries
Watermelon
Orange
Acorn Squash
Butternut Squash
Carrots
Orange Peppers
Pumpkin
Sweet Potatoes
Winter Squash
Yellow Beets
Yellow Skinned Potatoes
Apples
Apricots
Cantaloupes
Cape Gooseberries
Golden Kiwifruit
Mangos
Pears
Persimmons
Yellow Figs
Yellow Watermelon
Orange/Yellow
Lemon
Nectarines
Oranges
Papaya
Peaches
Pineapple
Tangerines
Yellow Grapefruit
Yellow/Green
Arugula
Avacado
Broccoli Rabe
Collard Greens
Cucumber
Green Beans
Green Cabbage
Green Peas
Mustard Greens
Spinach Greens
Romaine Lettuce
Turnip Greens
Yellow Corn
Yellow Pepper
Zucchini
Green Apples
Green Grapes
Green Limes
Green Pears
Honeydew Melon
Kiwifruit
Muskmelon
Green
Alfalfa
Bok Choi
Broccoli
Brussle Sprouts
Cabbage
Cauliflower
Chinese Cabbage
Kale
Wheat Grass
White/Green
Artichoke
Asparagus
Celery
Chives
Endive
Garlic
Ginger
Jicama
Kohlrabi
Leeks
Mushrooms
Onions
Parsnips
Raddish
Scallions
Bananas
Brown Pears
Dates
White Nectarines
White Peaches
White Wine
Well, there you have it. I have printed out a copy of this and out it on my refrigerator so I can see exactly which categories I am eating everyday. I can't say that I will eat all 7 everyday, but that is my goal. Enjoy!
Red/Purple
Beets
Eggplant
Purple Asparagus
Purple Bell Pepper
Purple Cabbage
Purple Carrots
Red Wine
Blackberries
Black Cherries
Blueberries
Dried Plums
Edlerberries
Grape Juice
Prunes
Purple Figs
Purple Grapes
Quetch Plums
Raisins
Red
Fresh Rhubarb
Raddicchio
Red Leaf Salad
Red Onions
Red Peppers
Red Radishes
Red Skinned Potatoes
Blood Oranges
Cherries
Cranberries
Pink/Red Grapefruit
Pomegranates
Raspberries
Red Apples
Red Grapes
Red Pears
Strawberries
Watermelon
Orange
Acorn Squash
Butternut Squash
Carrots
Orange Peppers
Pumpkin
Sweet Potatoes
Winter Squash
Yellow Beets
Yellow Skinned Potatoes
Apples
Apricots
Cantaloupes
Cape Gooseberries
Golden Kiwifruit
Mangos
Pears
Persimmons
Yellow Figs
Yellow Watermelon
Orange/Yellow
Lemon
Nectarines
Oranges
Papaya
Peaches
Pineapple
Tangerines
Yellow Grapefruit
Yellow/Green
Arugula
Avacado
Broccoli Rabe
Collard Greens
Cucumber
Green Beans
Green Cabbage
Green Peas
Mustard Greens
Spinach Greens
Romaine Lettuce
Turnip Greens
Yellow Corn
Yellow Pepper
Zucchini
Green Apples
Green Grapes
Green Limes
Green Pears
Honeydew Melon
Kiwifruit
Muskmelon
Green
Alfalfa
Bok Choi
Broccoli
Brussle Sprouts
Cabbage
Cauliflower
Chinese Cabbage
Kale
Wheat Grass
White/Green
Artichoke
Asparagus
Celery
Chives
Endive
Garlic
Ginger
Jicama
Kohlrabi
Leeks
Mushrooms
Onions
Parsnips
Raddish
Scallions
Bananas
Brown Pears
Dates
White Nectarines
White Peaches
White Wine
Well, there you have it. I have printed out a copy of this and out it on my refrigerator so I can see exactly which categories I am eating everyday. I can't say that I will eat all 7 everyday, but that is my goal. Enjoy!
Wednesday, December 3, 2008
Left Over Turkey
About now is the time people are pretty darn sick of that leftover turkey, and for good reason. While I should have been grading papers yesterday I decided it was a good time to make enchiladas. I tried only once before to make them and it was slightly disastrous. This recipe however, is AWESOME!!!!! Here it is:Leftover Turkey Enchiladas
2-3 cups cooked turkey, diced or shredded
1/2 onion, small dice
2 cloves of garlic, minced
1 jar of Trader Joe's Enchilada Sauce (if TJ's is not local, use a can of sauce from the store if you don't want to make your own, but TJ's is the best!)
12 or so corn tortillas
1 Tb. Olive Oil (better for the heart)
1 small can of olives (or not if you hate olives)
2-3 cups of cheese, Mexican blend
In a saute pan, add olive oil and onions and soften. Add garlic when the onions are almost soft and continue to saute for a bit to cook the garlic. Add the turkey and about 1/2 cup of enchilada sauce, mix. This is the filling!
In another pan, heat the remaining enchilada sauce, but do not boil.
In a glass pan, or corning wear pan, cover the bottom with enchilada sauce.
Toast the corn tortillas with a cast iron tortilla plate or in a dry frying pan. Some people fry the tortillas in oil rather than doing it dry. I prefer no oil on the tortillas because frying them makes the enchiladas oily. After toasting them until a bit bubbly, dip them into the enchilada sauce. Here's where your hands get messy. Once you dip them, place them into the pan with the enchilada sauce and fill with a few tablespoons of turkey mixture. Add a couple slices of olive to the inside and sprinkle with as much cheese as you'd like (try not to overfill the enchiladas - it may take a try or two to get it right). Line the pan with enchiladas touching. Once you have filled the pan, you can add more enchilada sauce if you like saucy enchiladas, or not if you don't (I did not). Sprinkle cheese on the top and line them with olives (see pic above) to delineate where the individual enchiladas are located. Serve with sour cream, avocados, rice and beans for a complete dinner. Shawn and I don't do rice and beans at home, so we ate them ala carte. They are awesome!
Enjoy!
Tuesday, November 18, 2008
Chicken Tortilla Soup
I have been craving Chicken Tortilla Soup for weeks. I finally went to the supermarket today to gather all of the ingredients needed. If you are interested, here's the recipe:
1 Whole Chicken
3 Carrots, small dice
3 Stalks of Celery, small dice
1 Large Onion, small dice
6 Cloves Garlic, finely minced
1 15oz. can Petite Diced Tomatoes (not drained)
1 15oz. can Chili Beans (not drained)
1 15oz. can Pinto Beans (drained and rinsed)
2 cups corn, more if you'd like
1 cup salsa (use your favorite type)
10-12 cups of water
3 Tablespoons "Better than Bullion"
2 Tablespoons Chili Powder (I use Grandma's Chili Powder)
1 Tablespoon Olive Oil
Limes to squeeze on top for that fresh citrus flavor
Optional Toppings:
Sour Cream
Cheese
Cilantro
Avocado
Jalapenos
Black Olives
Tortilla Chips
Saute onion, celery and carrots in olive oil until soft. Add garlic and saute for a minute or two. Add water and Better than Bullion (make sure the bullion dissolves). Meanwhile, skin the chicken, make sure to remove as much visible fat as possible, and drop it into the pot. Cook the chicken until it reaches 180 degrees. Remove the chicken and cool until you can handle it. Shred the chicken or cut into little pieces and add it back to the pot. Add everything else listed: beans, corn, tomatoes, salsa & chili powder. Simmer until all flavors meld together, approximately 30 minutes or so. The flavors get better as it sits.
Tips:
*Better than Bullion is indeed much better than bullion cubes or chicken broth. In a pinch, use anything you have, but Better than Bullion is the way to go if possible.
*Use boneless skinless chicken breasts if you don't want to deal with the whole chicken. Sometimes whole chickens are ridiculously cheap, so that's why I used the whole thing today.
*Add more/less veggies to taste. Next time I will probably use a bit more onion.
*Use marinated jalapenos if you want a bit of a kick. I love vinegar, so sometimes I just spoon out some of the marinade to use on top of the soup instead, or in addition to the jalapenos themselves. Using a teaspoon or more of the marinade gives the flavor without the kick of the jalapeno itself.
*The squeeze of lime finishes the soup off nicely. Squeeze the fresh lime into the soup right before serving.
*Use whatever beans you'd like. If you do use other beans besides Chili Beans, rinse and drain before adding to the pot. The Chili Beans are in a marinade that goes well with the recipe. Black, Chili, Pinto, Kidney, etc... work well in this soup too. Use whatever you have on hand.
*This list looks like quite a bit of stuff, but it really is an easy soup to make.
The verdict: I will be keeping this recipe for quite a long time. It is awesome!!! It's kind of an amalgam of a bunch of different recipes I have seen, but of course had to put my own twist on it. Try it, you'll like it. :)
1 Whole Chicken
3 Carrots, small dice
3 Stalks of Celery, small dice
1 Large Onion, small dice
6 Cloves Garlic, finely minced
1 15oz. can Petite Diced Tomatoes (not drained)
1 15oz. can Chili Beans (not drained)
1 15oz. can Pinto Beans (drained and rinsed)
2 cups corn, more if you'd like
1 cup salsa (use your favorite type)
10-12 cups of water
3 Tablespoons "Better than Bullion"
2 Tablespoons Chili Powder (I use Grandma's Chili Powder)
1 Tablespoon Olive Oil
Limes to squeeze on top for that fresh citrus flavor
Optional Toppings:
Sour Cream
Cheese
Cilantro
Avocado
Jalapenos
Black Olives
Tortilla Chips
Saute onion, celery and carrots in olive oil until soft. Add garlic and saute for a minute or two. Add water and Better than Bullion (make sure the bullion dissolves). Meanwhile, skin the chicken, make sure to remove as much visible fat as possible, and drop it into the pot. Cook the chicken until it reaches 180 degrees. Remove the chicken and cool until you can handle it. Shred the chicken or cut into little pieces and add it back to the pot. Add everything else listed: beans, corn, tomatoes, salsa & chili powder. Simmer until all flavors meld together, approximately 30 minutes or so. The flavors get better as it sits.
Tips:
*Better than Bullion is indeed much better than bullion cubes or chicken broth. In a pinch, use anything you have, but Better than Bullion is the way to go if possible.
*Use boneless skinless chicken breasts if you don't want to deal with the whole chicken. Sometimes whole chickens are ridiculously cheap, so that's why I used the whole thing today.
*Add more/less veggies to taste. Next time I will probably use a bit more onion.
*Use marinated jalapenos if you want a bit of a kick. I love vinegar, so sometimes I just spoon out some of the marinade to use on top of the soup instead, or in addition to the jalapenos themselves. Using a teaspoon or more of the marinade gives the flavor without the kick of the jalapeno itself.
*The squeeze of lime finishes the soup off nicely. Squeeze the fresh lime into the soup right before serving.
*Use whatever beans you'd like. If you do use other beans besides Chili Beans, rinse and drain before adding to the pot. The Chili Beans are in a marinade that goes well with the recipe. Black, Chili, Pinto, Kidney, etc... work well in this soup too. Use whatever you have on hand.
*This list looks like quite a bit of stuff, but it really is an easy soup to make.
The verdict: I will be keeping this recipe for quite a long time. It is awesome!!! It's kind of an amalgam of a bunch of different recipes I have seen, but of course had to put my own twist on it. Try it, you'll like it. :)
Friday, November 7, 2008
French Baguettes
I found this recipe on my favorite website, allrecipes.com. Click on the link and it will take you to the original recipe. This recipe was so spectacular that I did not change a thing, and will more than likely never change it, save adding half wheat flour instead of all white bread flour. I did, however, change the way I prepared the recipe.Here is the recipe:
- 1 cup water
- 2 1/2 cups bread flour
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1 1/2 teaspoons bread machine yeast
- 1 egg yolk
- 1 tablespoon water
- Place 1 cup water (100 degrees), sugar, and yeast into a stand mixer and allow the yeast to bloom for a few minutes.
- Add the flour and salt, mix for 5 minutes. The dough will be sticky.
- Place dough in a greased bowl (NOT plastic), turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
- Punch down dough making sure to punch down all bubbles. Cut dough in half, creating two long thin loaves. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
- Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
- Bake for 20 to 25 minutes in the preheated oven, or until golden brown.
Spicy Meatballs
I found a recipe on allrecipes.com that was for "The Best Meatballs You'll Ever Have". Well, I changed the recipe a bit to suit what we had in the house. Here it is:- 1 pound lean ground beef
- 4 slices of bread, toasted and crumbled
- 1/4 cup finely chopped sweet onion
- 1 egg, lightly beaten
- 3 cloves garlic, chopped
- 3 tablespoons Worcestershire sauce
- 1 tablespoon prepared yellow mustard
- 1 teaspoon red pepper flakes
- 1 teaspoon Cajun seasoning
The verdict: The meatballs are very spicy. Next time I will use less than half of the red pepper flakes. I also used quite a spicy Cajun mix. I will use half of that too, and possibly add some cheese. So far we have tried them alone, they may be better once we put them in some pasta sauce. Of course Shawn likes them, me, not so much! They are decent, but far too spicy for me.
Saturday, November 1, 2008
Slow Cooker Stew
I woke up at the crack of dawn this morning to cook Shawn and Jonathan breakfast (see the cast of players on the right side of my blog to understand who these people are). I wanted it done by the time Jonathan got here because they needed to get on the road ASAP. They are heading up to Donner Lake to help Mamaw and Papaw with their lake house. Every year around this time they need to weather the boat and prepare the deck for the winter. Shawn and Jonathan help them every year prepare the house for winter, then in Spring, the prepare the house for the Summer. What nice grandsons!!!! Back to my point....I got up early to shop for all the stuff I needed to make them breakfast and for the ingredients to make dinner tonight. What's for dinner??? Thanks for asking!Crockpot Stew!!!! The picture above is partially cooked. I had sauteed the meat and onions, but those are the only two ingredients cooked. Hopefully it will cook down without spilling out, I quite overfilled the crockpot. Here's my recipe:
2-3 lbs. Stew Meat
3 Yukon Gold Potatoes - cut into 1 inch or so pieces
3 Red Potatoes - same as above
3 Celery Stalks cut into 1/2 inch pieces
1-1 1/2 cups baby carrots
2 Onions cut into hearty chunks
5 Cloves Garlic, minced
1 envelope Lipton Onion Soup mix
1 beef bullion - large
1 Bay Leaf
2 cups of boiling water
1 Tb. parsley
1/4 - 1/2 cup red wine
1/4 cup flour
1 teaspoon Lawry's Seasoned Salt
1 Tb. butter
4 Tb. olive oil
1/4 cup water
2 Tb. flour or cornstarch to thicken
1). Rinse meat, drain and coat with flour and seasoned salt. Brown on all sides in a pan with 3Tb. olive oil. Once browned, add to crockpot.
3). Add butter and remaining Tb. of olive oil and soften onions and garlic.
3). Deglaze pan with wine and add to crockpot.
4). Combine 2 cups of boiling water with Bullion Cube and Lipton Onion Packet, mix well and add to crockpot.
5). Add parsley to crockpot and mix.
6). Add bay leaf, carrots, celery, and potatoes to crockpot and stir.
7). Turn the crockpot on high for 30 minutes, then lower to low setting and leave for 6-8 hours.
8). Once done, you can add the slurry (water and cornstarch or flour) to thicken.
Tips: Here's one of my most important tips to cooking.....are you ready??? Are you sure??? Try to make all of your veggies and meat the same size. This should be self-explanatory, but for some it is not. When people speak of "love" in cooking, this is what comes to mind (for me anyway). Why would people say "It's cooked with love"? I personally think it's because of the amount of time someone takes to cook something, and for a dish like this, that means taking the extra time to cut everything 'right'. Why take the time too cook unless it's extraordinary. :)
The verdict: Well, as is my nature, I didn't like it. Shawn liked it quite a bit, but me, uh no! There was a flavor in it that was a bit off. Jonathan said that it needed salt. I guess I'm still on the hunt for the perfect stew recipe. :)
Tuesday, October 28, 2008
Sesame Black Olive Hummus
I just made Black Olive Hummus with Sesame Oil last night, and it was so good that I had to share the recipe. Usually traditional Hummus calls for Tahini, which is a sesame paste almost like peanut butter. But since I don't usually use Tahini, I saw no need to buy it. Here is my recipe without it. I hope you like it. (I cannot take credit for the picture. I failed to take a picture of my hummus, so I pulled this off of the internet)2 15 oz. cans of garbanzo beans drained
1 15 oz. can of black olives, reserve 3 Tb. of liquid
1 garlic clove minced
2 lemons juiced, remove seeds
1 Tb. of Sesame Oil
Directions: If you have a food processor, this will make your life TONS easier. I will assume you have one. Throw in 1 garlic clove and mince the crap out of it. Add in 1/2 can beans and blend really really well. This insures the garlic is minced really small. Add in the rest of the beans, the juice of both lemons, reserved olive brine, the tablespoon of sesame oil and grind grind grind until almost pureed. Add more olive brine if needed. Pour into a bowl. Then, add the olives, the whole can to the food processor and coarsely chop (don't worry about cleaning out your food processor). Chop until desired consistency and stir into hummus. Sprinkle with a few reserved olives if you'd like, and sprinkle with paprika if needed for presentation value.
Tips and Variations: Use Greek Olives, Green Olives or Roasted Red Peppers. Also, taste as you go. I ended up adding about a teaspoon of sea salt, but only because I like my hummus a bit salty. This is certainly NOT needed because the olives are fairly salty, but will be needed if you make the Roasted Red Pepper variety.
Serve with Club crackers, Ritz crackers, carrots, cut red pepper and other veggies for dipping. Of course you can serve it with pita bread, pita chips or my favorite, Gorgonzola Crackers from Trader Joe's (a fairly new item). I personally like cut veggies because you can't have too many veggies in your diet right? Enjoy!
Tuesday, October 21, 2008
Double Dipping
A couple of weeks ago Shawn and I were watching Food Detectives on the Food Network. While the host of the show, Ted Allen, is a horrendous host, some of the stuff they cover is pretty interesting. Double dipping, is it really that big of a deal? In short, YES! As most of us have probably known for a while, double dipping causes bacteria to be spread from one person to the next. This essentially means that if people are double dipping, dipping a chip or cracker into something, taking a bite, and dipping it again, they are spreading their saliva throughout the bowl of dip or salsa. Uh, YUCK!!!!!
Here is an article from the New York Times to confirm what I'm talking about. Click Here!
Now time for a confession: I have long hated eating out of communal bowls at parties. I can obviously handle eating out of the same bowl as my husband, and certain married couples that I know and hang out with quite a bit. But I try to avoid eating out of the same bowl as anyone else, or sharing drinks for that matter. People are sometimes offended, yes, but as my close friends can probably tell you, I avoid doing this because I don't like other people's germs. It's a psychological thing really. Why can some of us choke down chocolate covered grasshoppers and others not? It's a psychological issue.
Heck, my friends and family can probably reveal to you, for that matter, that I sanitize my bathroom all the time even though it's just my husband and I living in our house, and I sanitize especially after someone else uses my bathroom. At motels/hotels I bring bleach and my own sanitizing wipes, as I revealed to my friend Jaymie a couple of weeks ago. Thankfully she understood where I was coming from, because she does the same thing. :) But here's the issue - I like my stuff clean! It's as simple as that. Yes my house is cluttered. Yes I can stand to vacuum up the dog hair on a more consistent basis. Yes I can stand to dust more. Even though my house may be all those things, the places that 'matter' are sterilized, not only for my protection but for the protection of my guests. Double dipping falls into this category, I want my food 'clean'. I don't mind, at all, people dipping a chip or cracker into a communal bowl, but for heaven's sake, PLEASE DON'T DOUBLE DIP!!!
Sunday, October 19, 2008
Chicken Stuffed with Dried Apricots and Gorgonzola
I just came up with a recipe. Chicken stuffed with chopped pieces of dried apricots and slices of gorgonzola cheese. It's still in the oven, but when it comes out I will let y'all know how it is. But in the meantime, here's the recipe:2 chicken breasts
6 dried apricots chopped
gorgonzola cheese, about 3 ounces
10 buttery crackers (like Club, or Ritz)
1 Tb. flour
salt
pepper
1 egg beaten
Cut a pocket into the chicken breasts and fill it with the apricots and gorgonzola cheese. Crumble the crackers, then add the flour, salt and pepper to taste and place onto a dish. Once the chicken is filled, dip the chicken breasts in the egg, then into the cracker mixture. If need be, stick a toothpick through the opening in the chicken. Throw it into the oven at 350-375 for 30-40 minutes or until cooked through. (I would give you a time frame on cooking the chicken, but I simply don't know. I always cook chicken until the tempertaure reads about 180 degrees.)
The verdict: The husband really liked it. I however, thought that a milder cheese would have worked a bit better so the sweetness of the apricots could have come through a little more. But, all in all it's a keeper. If the husband likes it, heck, it's a keeper. Nothin' more to say!
Update: You know what would go really good in the stuffing of this recipe? Some chopped pecans. Not too many, but enough to taste. Hmmm, I will have to try that next time.
Wednesday, October 15, 2008
Cheesecake Cookie Cups
INGREDIENTS
- 12 pieces NESTLE TOLL HOUSE Refrigerated Chocolate Chip Cookie Bar Dough
- 1 (8 ounce) package cream cheese
- 1/2 cup NESTLE CARNATION Sweetened Condensed Milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (21 ounce) can cherry pie filling
- PREHEAT oven to 325 degrees F. Paper-line 12 muffin cups.
- PLACE one piece of cookie dough in each muffin cup.
- BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
- BEAT cream cheese, sweetened condensed milk, egg and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
- BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top with pie filling. Refrigerate for 1 hour.
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