That's my kind of math.
Original recipe and photos from: http://delightfulbitefuls.blogspot.com/2011/02/peanut-butter-nutella-swirl-cookies.html
Peanut Butter & Nutella Swirl Cookies
Adapted from: Sweetest Kitchen
Ingredients
1/2 cup unsalted butter, softened
3/4 cup smooth peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
Approx. 1/4 cup Nutella
Directions
Preheat oven to 350° F.
Combine butter, peanut butter, sugars, egg, and vanilla. Mix until well blended.
Add flour, baking soda and salt. Drizzle Nutella on top of the dough then swirl it through the dough with a butter knife.
Chill dough 15 minutes in the refrigerator. Roll into balls by hand. Place on parchment lined cookie sheet. Using a fork, press down the balls to flatten slightly. Bake until edges are very lightly browned (about 7 to 10 minutes).
Allow to rest 2 minutes on cookie sheet before transferring cookies to a cooling rack.
Tuesday, November 22, 2011
Tuesday, November 15, 2011
Fish Tacos
I am a HUGE fan of fish tacos - and I prefer my fish grilled to fried (although I won't turn down a fried fish taco, either). This particular recipe was a winner. I loved it. The salsa and yogurt sauce are essential. Oh man, it was so good!
Original Recipe and photos from: http://www.mystylecloset.com/healthy-recipe-of-the-week-1.html
TILAPIA TACOS
Makes: 4 servings with leftovers
Prep time: 15 minutes
Cook time: 5 minutes
$3.16/serving
Ingredients
1 lime
1 cup grape tomatoes, chopped
1/2 cup cilantro, chopped
1/2 jalapeno, seeded and finely chopped
1/2 sweet onion, finely chopped
1/2 teaspoon salt
1 cup plain nonfat Greek yogurt
2 tablespoons mayonnaise
2 cups green or red cabbage, sliced into narrow strips
1 tablespoon olive oil
1 pound tilapia fillets
1/4 teaspoon chili powder
1/4 teaspoon black pepper
8 small whole wheat tortillas
1 avocado, cut into 8 long slices
Directions
1. Cut lime in half. Squeeze juice from half and slice other half into 4 thin wedges. In a bowl, combine tomatoes, cilantro, jalapeno, onion, 1/4 teaspoon salt, and half the lime juice.
2. In another bowl, mix together yogurt, mayonnaise, and remaining lime juice. Combine cabbage and 2 tablespoons of yogurt sauce in another bowl; reserve extra sauce.
3. Heat olive oil in a large pan. Sprinkle tilapia with chili powder, black pepper, and remaining 1/4 teaspoon salt; cook 3 minutes. Turn; cook 2 minutes more.
4. Place 2 tortillas, 1 lime wedge, and 1/4 of the tilapia on each plate. Serve with salsa, cabbage, avocado, and sauce.
Nutrition facts per serving: 278 calories, 22g protein, 23g carbohydrate, 12g fat (2.2g saturated), 5g fiber
Original Recipe and photos from: http://www.mystylecloset.com/healthy-recipe-of-the-week-1.html
TILAPIA TACOS
source: fitness.com
Prep time: 15 minutes
Cook time: 5 minutes
$3.16/serving
Ingredients
1 lime
1 cup grape tomatoes, chopped
1/2 cup cilantro, chopped
1/2 jalapeno, seeded and finely chopped
1/2 sweet onion, finely chopped
1/2 teaspoon salt
1 cup plain nonfat Greek yogurt
2 tablespoons mayonnaise
2 cups green or red cabbage, sliced into narrow strips
1 tablespoon olive oil
1 pound tilapia fillets
1/4 teaspoon chili powder
1/4 teaspoon black pepper
8 small whole wheat tortillas
1 avocado, cut into 8 long slices
Directions
1. Cut lime in half. Squeeze juice from half and slice other half into 4 thin wedges. In a bowl, combine tomatoes, cilantro, jalapeno, onion, 1/4 teaspoon salt, and half the lime juice.
2. In another bowl, mix together yogurt, mayonnaise, and remaining lime juice. Combine cabbage and 2 tablespoons of yogurt sauce in another bowl; reserve extra sauce.
3. Heat olive oil in a large pan. Sprinkle tilapia with chili powder, black pepper, and remaining 1/4 teaspoon salt; cook 3 minutes. Turn; cook 2 minutes more.
4. Place 2 tortillas, 1 lime wedge, and 1/4 of the tilapia on each plate. Serve with salsa, cabbage, avocado, and sauce.
Nutrition facts per serving: 278 calories, 22g protein, 23g carbohydrate, 12g fat (2.2g saturated), 5g fiber
Loaded Crock Pot Potato Soup
Trying this tonight. I'm already certain I will be adding celery and carrots and more garlic. I will use half real butter and half lower-fat spread. I'll definitely be using extra sharp cheddar cheese and fat free half and half, as well. So perhaps I should say "I'm trying my own version of this tonight."
Recipe from: http://crockpotgirls.com/crock-pot-mondays/loaded-baked-potato-soup/
Recipe from: http://crockpotgirls.com/crock-pot-mondays/loaded-baked-potato-soup/
Loaded Baked Potato Soup – Crock Pot
6 large potatoes, peeled and cubed
1 large onion, diced
1 quart chicken broth
3 garlic cloves, minced
1/4 cup butter
Salt to taste
Pepper to taste
1 large onion, diced
1 quart chicken broth
3 garlic cloves, minced
1/4 cup butter
Salt to taste
Pepper to taste
1 cup cream or 1 cup 1/2 and 1/2 cream
1 cup shredded sharp cheddar cheese
Garnish: chives, sour cream, bacon, and cheese
1 cup shredded sharp cheddar cheese
Garnish: chives, sour cream, bacon, and cheese
Directions:
Combine first 7 ingredients in a large slow cooker and cook on high for
4 hours or low for 8 hours (potatoes should be tender). Then you will
need to mash potatoes until coarsely chopped and soup is slightly
thickened. Stir in cream and cheese. Garnish with toppings.
4 hours or low for 8 hours (potatoes should be tender). Then you will
need to mash potatoes until coarsely chopped and soup is slightly
thickened. Stir in cream and cheese. Garnish with toppings.
Simple and Satisfying!
Such a simple and tasty soup that really fills you up! We loved the spin on regular potato soup… adding bacon, sour cream, cheese and chives to make it like the oh so yummy loaded baked potato! Served with cornbread, this was SUCH a yummy meal! We hope you guys enjoy this recipe as much as we did, especially with that crisp fall air we seem to be seeing more and more of! Happy Crockin’!
Friday, November 11, 2011
Avalanche Bars
I love pinterest. I do. Where else would I be able to find recipes from a million different websites and be able to narrow them down by how delicious they look?! Here's another find for Fun Friday. I stole that idea from my friend Abbie who never blogs anymore so I won't even link to her blog even though it would probably take as long as it has taken me to write this run on sentence. Anyway, she makes a special treat every Friday for her kiddos - I love that! It makes it so I can feed them healthy every other day and they can't complain because, hey, Fun Friday! Nice, right?
So, here's today's treat. Original recipe, commentary, and photos from: http://cookiesandcups.com/avalanche-anyone/
So, here's today's treat. Original recipe, commentary, and photos from: http://cookiesandcups.com/avalanche-anyone/
Avalanche Bars
12 oz bag of White Chocolate Chips
1/4 cup creamy peanut butter
3 cups Rice Krispies, or “Puffed Rice” if you’re buying generic
1 1/2 cups mini marshmallows
1/4 cup mini chocolate chips + 2 Tbsp for garnish.
Lightly grease a 9×9 pan (or 8×8 if you prefer thicker bars)
1. In microwave-safe bowl dump in white chips and heat on med power for 1 minute. Stir and continue in 30 second increments until chips are melted.
2. Combine the peanut butter with the melted chips
3. Add the krispies.
4. Let cool approx 15 – 20 minutes stirring every 5 minutes or so to help cool.
5. Add the marshmallows and the mini chocolate chips and stir to combine.
6. Dump mixture into the prepared pan and spread evenly, pressing lightly with the back of your spoon, but do not compact too much, otherwise they will get hard.
7. Press the remaining chocolate chips into the top for garnish.
When the bars are completely cooled cut into squares and enjoy!
These will be the only avalanche that I will ever love 
Wednesday, November 9, 2011
Chicken Noodle Soup
This recipe is one of those great standbys. I do it over and over and over. I used to make the noodles from scratch, but there is a great brand of frozen homemade egg noodles at my grocery store -- they're way better than any egg noodles I've ever made and so much more convenient. They win.
Cherie Clawson's Homemade Chicken Noodle Soup
(Cherie is the mother of one of my oldest friends, Rachel)
Bring a whole chicken to boil in 3-4 quarts of water. Add 1 tsp. salt, a bay leaf, a peeled and diced onion, and a cup of diced celery. Simmer for a couple of hours. Remove chicken and add 2 cups of diced carrots and 6 diced potatoes. Simmer carrots and potatoes until tender. While they are simmering, remove the skin and bones from chicken. Cut into bite sized pieces (alternately, I just learned that you can use the paddle attachment on a KitchenAid or Bosch to shred chicken in seconds - this would be the perfect place to try that). After carrots and potatoes are tender, add noodles and simmer until done (7-10 minutes). Add 2 cups frozen petite peas. When peas are tender but firm, return chicken to the soup and heat to desired temperature. Season with salt and pepper. Add chicken bullion if desired (I actually add beef base, which you can purchase in the seasonings aisle of Sam's Club).
I love this soup.
Cherie Clawson's Homemade Chicken Noodle Soup
(Cherie is the mother of one of my oldest friends, Rachel)
Bring a whole chicken to boil in 3-4 quarts of water. Add 1 tsp. salt, a bay leaf, a peeled and diced onion, and a cup of diced celery. Simmer for a couple of hours. Remove chicken and add 2 cups of diced carrots and 6 diced potatoes. Simmer carrots and potatoes until tender. While they are simmering, remove the skin and bones from chicken. Cut into bite sized pieces (alternately, I just learned that you can use the paddle attachment on a KitchenAid or Bosch to shred chicken in seconds - this would be the perfect place to try that). After carrots and potatoes are tender, add noodles and simmer until done (7-10 minutes). Add 2 cups frozen petite peas. When peas are tender but firm, return chicken to the soup and heat to desired temperature. Season with salt and pepper. Add chicken bullion if desired (I actually add beef base, which you can purchase in the seasonings aisle of Sam's Club).
I love this soup.
Italian Bean Soup - A Weight Watchers Remix
This recipe is in the Weight Watchers cookbook and is delicious. I made a few adjustments for our tastes, but left the overall calorie content pretty much unchanged. Well, it doubled from 2 points to 4 points simply because we liked a double portion from what the recipe called for. Otherwise, though, points are the same as the cookbook. This is crazy fast to put together, pretty enough for company, and, with the exception of the spinach (which was my own addition, anyway), entirely from the pantry. And good for you! A winner.
Italian Bean Soup
4-5 cloves garlic, minced
4 tsp. olive oil
2 cans (15 oz) white beans, rinsed and drained
2 cans (14.5 oz) chicken broth
2 Tbsp. dried rosemary, crushed between hands or rough chopped
1 tsp. sea salt
Several grinds black pepper
4 handfuls spinach
Heat oil in soup pot, sautee garlic till fragrant (about 30 seconds to a minute). Add all other ingredients and simmer for 10-15 minutes.
Italian Bean Soup
4-5 cloves garlic, minced
4 tsp. olive oil
2 cans (15 oz) white beans, rinsed and drained
2 cans (14.5 oz) chicken broth
2 Tbsp. dried rosemary, crushed between hands or rough chopped
1 tsp. sea salt
Several grinds black pepper
4 handfuls spinach
Heat oil in soup pot, sautee garlic till fragrant (about 30 seconds to a minute). Add all other ingredients and simmer for 10-15 minutes.
Good for you Creamy Tomato Soup
I had forgotten about this wonderful tomato soup recipe. I'm glad I clicked over to link the focaccia bread to its original source. As I recall, I made this soup and declared it my favorite tomato soup ever. I'll be making it again. Maybe tonight...with focaccia bread...even though we had focaccia bread last night....it's autumn so bread with every dinner is appropriate, right?
Good for you Creamy Tomato Soup
Estimated Cost: $5.50 for four servings
1 tablespoon olive oil
1 onion, chopped
2 carrots, peeled and chopped
3 cloves garlic, chopped
2 (14 ounce) cans Italian style diced tomatoes, undrained
2 cups chicken broth or stock
pinch of red pepper flakes
1 teaspoon balsamic or red wine vinegar
1 teaspoon honey
3/4 cup evaporated skim milk, or 4 ounces 1/3 less fat cream cheese
chopped fresh basil or parsley for serving
In a large pot, heat oil over medium high heat. Add oniion and carrots and saute for five minutes. Stir in garlic and saute an additional minute. Add tomatoes, broth, red pepper flakes, vinegar, and honey. Season to taste with salt and pepper. Bring to a boil; cover, reduce heat to medium and simmer for 20 minutes, or until all vegetables are tender. For a creamy soup, transfer to blender and blend, or use an immersion blender directly in the pot. (Immersion blenders are a must have for soup lovers!) Soup can be made up to 2 days ahead of time to this point. Just before serving, add evaporated skim milk (or cream cheese of half and half) to pot. Warm through, but do not boil. Serve immediately with basil or parsley, and hopefully some warm focaccia.
Grandma Rose's Fabulous French Bread
This is one of those great old-fashioned French bread recipes. I've seen many variations of it around the internet, but I think my Grandma Rose's is pitch perfect. You can top it with poppy seeds or sesame seeds or just leave it alone. It is absolutely wonderful -- one of those recipes I make over and over again and am always asked for the recipe. I always know it will be a hit. I've made it and used it for a big warm sandwich wrapped in foil, as a nice side to a salad or soup, I bet it would be awesome as bread bowls. I'll have to try that sometime. Eating this bread connects me to my grandmother, too, which makes it even more special.
Grandma Rose's Fabulous French Bread
2 1/2 c. very warm water
2 Tbsp. sugar
1 Tbsp. salt
2 Tbsp. oil
6 c. flour
2 Tbsp. active dry yeast
Into a large bowl, pour warm water then stir in sugar, sal, & oil, half the flour, and yeast. Beat vigorously 2-3 minutes. Stir in remaining flour until all dry ingredients are completely mixed in (you may have to add extra flour till it reaches the tacky, not sticky, cleans the side of the bowl stage) then leave the spoon right in the heavy batter. (I use a KitchenAid and leave the dough hook down in the dough).
Let dough rest another 10 minutes, then stir down. Repeat this process until dough has been stirred down 5 times.
Turn dough onto floured board. Knead only enough to coat dough with flour so it can be handled. Divide in 2 parts, roll into rectangle about 9x12". Roll up jelly roll style. Arrange lengthwise on large cookie sheet that has been sprinkled with cornmeal, allowing room for both loaves. Cover lightly and let rise 30 minutes.
Cut diagonal gashes - 5 on top - with a sharp knife (I do this before they rise). Brush entire surface with lightly beaten whole eggs. If desired, sprinkle with poppy seeds or sesame seeds.
Bake immediately at 400 degrees for 25-30 minutes or until golden brown.
Remove and cool on racks.
Grandma Rose's Fabulous French Bread
2 1/2 c. very warm water
2 Tbsp. sugar
1 Tbsp. salt
2 Tbsp. oil
6 c. flour
2 Tbsp. active dry yeast
Into a large bowl, pour warm water then stir in sugar, sal, & oil, half the flour, and yeast. Beat vigorously 2-3 minutes. Stir in remaining flour until all dry ingredients are completely mixed in (you may have to add extra flour till it reaches the tacky, not sticky, cleans the side of the bowl stage) then leave the spoon right in the heavy batter. (I use a KitchenAid and leave the dough hook down in the dough).
Let dough rest another 10 minutes, then stir down. Repeat this process until dough has been stirred down 5 times.
Turn dough onto floured board. Knead only enough to coat dough with flour so it can be handled. Divide in 2 parts, roll into rectangle about 9x12". Roll up jelly roll style. Arrange lengthwise on large cookie sheet that has been sprinkled with cornmeal, allowing room for both loaves. Cover lightly and let rise 30 minutes.
Cut diagonal gashes - 5 on top - with a sharp knife (I do this before they rise). Brush entire surface with lightly beaten whole eggs. If desired, sprinkle with poppy seeds or sesame seeds.
Bake immediately at 400 degrees for 25-30 minutes or until golden brown.
Remove and cool on racks.
Rosemary Focaccia Bread
I found this original recipe on the blog Prudence Pennywise. It is one of my go-to breads when I'm in a hurry. I often omit the hour rising time because I'm always running behind. It's good either way, probably better when it has a chance to rise.
Rosemary Focaccia
Estimated Cost: $3.50 for 12 wedges
Notes: My favorite yeast is SAF, which many professional bakeries use. It may not be available at your store, so ask your supermarket baker which yeast they use behind the counter and buy that one. If you get a truly reliable yeast, and you make sure your water isn't too hot, you almost can't fail.
2 teaspoons rapid rise yeast
1 teaspoon sugar
1 cup plus 2 tablespoons warm water (think baby bottle warm or warmer)
1 tablespoon olive oil
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon dried rosemary, chopped, or 1 tablespoon fresh
3 cups flour (I use half whole wheat)
For Top:
2-6 tablespoons olive oil
1/4 cup to 3/4 cup parmesan cheese
additional chopped dried or fresh rosemary
black pepper
In a large bowl, combine yeast, sugar, water, olive oil, pepper, salt, rosemary and half of the flour. Stir with a wooden spoon. (Alternately, if you have a free standing mixer, put in all of the flour and let the machine do the work.) Work in the remaining flour, using your hands and kneading when necessary. Knead dough for five minutes. Cover and let rise for one hour. (The dough can be made up to 24 hours in advance. Cover with saran wrap and store in fridge.) Preheat oven to 425 degrees. Press dough into a 12 inch circle. Don't worry about being perfect; you're going for rustic Italian here. Press the dough all over with your fingertips to make indentations. Cover dough with olive oil, cheese, rosemary and black pepper. Bake for about 15-20 minutes, or until puffed and golden brown. Cut into wedges and serve. Any leftovers make a killer sandwich for the next day.
Rosemary Focaccia
Estimated Cost: $3.50 for 12 wedges
Notes: My favorite yeast is SAF, which many professional bakeries use. It may not be available at your store, so ask your supermarket baker which yeast they use behind the counter and buy that one. If you get a truly reliable yeast, and you make sure your water isn't too hot, you almost can't fail.
2 teaspoons rapid rise yeast
1 teaspoon sugar
1 cup plus 2 tablespoons warm water (think baby bottle warm or warmer)
1 tablespoon olive oil
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon dried rosemary, chopped, or 1 tablespoon fresh
3 cups flour (I use half whole wheat)
For Top:
2-6 tablespoons olive oil
1/4 cup to 3/4 cup parmesan cheese
additional chopped dried or fresh rosemary
black pepper
In a large bowl, combine yeast, sugar, water, olive oil, pepper, salt, rosemary and half of the flour. Stir with a wooden spoon. (Alternately, if you have a free standing mixer, put in all of the flour and let the machine do the work.) Work in the remaining flour, using your hands and kneading when necessary. Knead dough for five minutes. Cover and let rise for one hour. (The dough can be made up to 24 hours in advance. Cover with saran wrap and store in fridge.) Preheat oven to 425 degrees. Press dough into a 12 inch circle. Don't worry about being perfect; you're going for rustic Italian here. Press the dough all over with your fingertips to make indentations. Cover dough with olive oil, cheese, rosemary and black pepper. Bake for about 15-20 minutes, or until puffed and golden brown. Cut into wedges and serve. Any leftovers make a killer sandwich for the next day.
Judy's Perfect Pot Roast
My mother in law makes the best down-home food ever. She is awesome. This is her method for perfect and easy pot roast. It never fails.
Judy's Pot Roast
1 Pot, Round, or other slow cooking roast 3-5 lbs., frozen
1 can Cream of Mushroom soup
1 envelope Onion Soup mix
Either the night before or the morning of, place frozen roast in crockpot. Add soup, soup mix, and a can of water. Cook on low for 8-12 hours. It really doesn't matter how long, it just gets more and more tender as the hours tick by. -- Enjoy roast and gravy in one pot!
Judy's Pot Roast
1 Pot, Round, or other slow cooking roast 3-5 lbs., frozen
1 can Cream of Mushroom soup
1 envelope Onion Soup mix
Either the night before or the morning of, place frozen roast in crockpot. Add soup, soup mix, and a can of water. Cook on low for 8-12 hours. It really doesn't matter how long, it just gets more and more tender as the hours tick by. -- Enjoy roast and gravy in one pot!
Oreo Ice Cream Dessert
I'm weird with Oreos. I don't really like them on their own or in truffles, etc. But combine them with ice cream and suddenly -- nirvana. This is one of those recipes.
Oreo Ice Cream Dessert
26 Oreo cookies, crushed
1/3 c. butter, melted
1/2 gallon ice cream, softened
1 15 oz. can fudge topping
1 8 oz. container whipped topping
Mix crushed cookies and melted butter together. Press in the bottom of 9x13" pan. Freeze. Spread ice cream on top of crust. Freeze again. Spread fudge topping on top of ice cream. Freeze. Spread whipped topping on top of fudge. Garnish with a couple of crushed cookies. Freeze.
**Can be done with fudge ripple, mint chocolate chip, cookies & cream, vanilla, or any other ice cream.
Oreo Ice Cream Dessert
26 Oreo cookies, crushed
1/3 c. butter, melted
1/2 gallon ice cream, softened
1 15 oz. can fudge topping
1 8 oz. container whipped topping
Mix crushed cookies and melted butter together. Press in the bottom of 9x13" pan. Freeze. Spread ice cream on top of crust. Freeze again. Spread fudge topping on top of ice cream. Freeze. Spread whipped topping on top of fudge. Garnish with a couple of crushed cookies. Freeze.
**Can be done with fudge ripple, mint chocolate chip, cookies & cream, vanilla, or any other ice cream.
Frosted Strawberry Squares
This is one of the foods I really fondly remember eating as a child. My mom always made wonderful food.
Frosted Strawberry Squares (from my mom, Wendy)
Crust:
1 c. flour
1/3 c. brown sugar
1/2 c. butter
1/2 c. chopped pecans
Mix flour & sugar and cut in butter. Add nuts. Put on a cookie sheet and bake about 15-20 minutes, stirring occasionally. Cool, then press 2/3 of the mixture on the bottom of a 9x13" pan.
2 c. sliced strawberries
1 c. sugar
2 egg whites, beaten stiff
2 Tbsp. lemon juice
Mix together, then fold in
1 c. whipped cream
Spoon strawberry mixture into pan and sprinkle with remaining 1/3 crumb mixture. Freeze for 2-3 hours, till firm. Serve immediately after removing from freezer.
Frosted Strawberry Squares (from my mom, Wendy)
Crust:
1 c. flour
1/3 c. brown sugar
1/2 c. butter
1/2 c. chopped pecans
Mix flour & sugar and cut in butter. Add nuts. Put on a cookie sheet and bake about 15-20 minutes, stirring occasionally. Cool, then press 2/3 of the mixture on the bottom of a 9x13" pan.
2 c. sliced strawberries
1 c. sugar
2 egg whites, beaten stiff
2 Tbsp. lemon juice
Mix together, then fold in
1 c. whipped cream
Spoon strawberry mixture into pan and sprinkle with remaining 1/3 crumb mixture. Freeze for 2-3 hours, till firm. Serve immediately after removing from freezer.
My SIL's Delicious Broccoli Salad
Rachel Allen's Broccoli Salad
1 head broccoli, cut up
1 head iceberg lettuce, cut up
1/2 lb. cooked bacon, broken into bits
4-6 oz. grated cheddar cheese
1/2 medium white onion
Combine the following ingredients and pour over salad just before serving:
1/2 c. sugar
4 Tbsp. white vinegar
1 c. mayonnaise
1 head broccoli, cut up
1 head iceberg lettuce, cut up
1/2 lb. cooked bacon, broken into bits
4-6 oz. grated cheddar cheese
1/2 medium white onion
Combine the following ingredients and pour over salad just before serving:
1/2 c. sugar
4 Tbsp. white vinegar
1 c. mayonnaise
Indian-Spiced Braised Chicken
Indian-Spiced Braised Chicken (from Martha Stewart Everyday Food, April 2007)
Serves 4 (Fed my family of 2 adults & 4 young'ns)
Prep: 15 minutes
Cook Time: 4 hours on high or 8 hours on low
Ingredients:
1 1/2 lbs. boneless, skinless chicken thighs
1 medium onion, halved and thinly sliced
1 can (14.5 oz) diced tomatoes, drained
2 Tbsp. tomato paste
1 Tbsp. grated ginger (from a 1-inch piece)
2 garlic cloves, minced
1/2 tsp. ground coriander
1/4 tsp. ground cayenne pepper (I used a scant 1/4 tsp. because of the kids)
coarse salt and ground pepper
1/2 c. plain yogurt
1/4 c. chopped fresh cilanto
1/2 tsp. garam masala (optional)
cooked white rice, for serving
1. In a 5-6 qt. slow cooker, stir together chicken, onion, tomatoes, tomato paste, ginger, garlic, coriander, and cayenne; season with salt and pepper.
2. Cook on high 4 hours (or low for 8) until fork-tender. Stir in yogurt, cilantro, and garam masala, if using. Serve with rice.
We have a great Indian Restaurant here in Cache Valley that is impressively authentic. I love most everything I've had there and this was comparable. I was happy with the results.
Prep: 15 minutes
Cook Time: 4 hours on high or 8 hours on low
Ingredients:
1 1/2 lbs. boneless, skinless chicken thighs
1 medium onion, halved and thinly sliced
1 can (14.5 oz) diced tomatoes, drained
2 Tbsp. tomato paste
1 Tbsp. grated ginger (from a 1-inch piece)
2 garlic cloves, minced
1/2 tsp. ground coriander
1/4 tsp. ground cayenne pepper (I used a scant 1/4 tsp. because of the kids)
coarse salt and ground pepper
1/2 c. plain yogurt
1/4 c. chopped fresh cilanto
1/2 tsp. garam masala (optional)
cooked white rice, for serving
1. In a 5-6 qt. slow cooker, stir together chicken, onion, tomatoes, tomato paste, ginger, garlic, coriander, and cayenne; season with salt and pepper.
2. Cook on high 4 hours (or low for 8) until fork-tender. Stir in yogurt, cilantro, and garam masala, if using. Serve with rice.
We have a great Indian Restaurant here in Cache Valley that is impressively authentic. I love most everything I've had there and this was comparable. I was happy with the results.
Tuesday, November 8, 2011
Quinoa & Black Bean Salad
Another Pinterest find.
The original recipe does not have quinoa, but I knew it would be an awesome addition to this salad. It made it a main course. Delicious and really, really good for you. Yum.
Original recipe: http://www.onceuponachef.com/2010/08/black-bean-salad-with-corn-red-peppers-avocado-lime-cilantro-vinaigrette.html
Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette
Serves 6 - 8
Ingredients
2 15-ounce can black beans, rinsed and drained
3 ears fresh corn, cooked, cooled and kernels cut off the cob (I used frozen from my garden)
2 red bell peppers, diced
2 cloves garlic, minced (I ALWAYS add more garlic than called for - it's just a thing for me...)
2 tablespoons minced shallots (I used an onion)
(1 cup cooked quinoa, maybe 1 1/2 cups)
2 teaspoons salt
¼ teaspoon cayenne pepper (don't skip this -- it adds a perfect zing)
2 tablespoons sugar
9 tablespoons extra virgin olive oil
6 tablespoons fresh lime juice
1 teaspoon lime zest (be sure to zest limes before juicing them)
½ cup chopped cilantro, plus more to garnish
2 Hass avocados, diced
Directions
Combine all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a few springs of freshly chopped cilantro if desired. Serve at room temperature.
Here's how I cooked my quinoa:
I did mine with a 1:1.25 ratio of quinoa to water. Bring it to a boil, turn down to low, cover and simmer for 25 minutes. Take off heat, let sit five minutes more, then fluff. It was much more fluffy than I've had it before. I liked it even more than usual this time.
One of my favorite salads in a LONG time. It's a show stopper and out of this world.
The original recipe does not have quinoa, but I knew it would be an awesome addition to this salad. It made it a main course. Delicious and really, really good for you. Yum.
Original recipe: http://www.onceuponachef.com/2010/08/black-bean-salad-with-corn-red-peppers-avocado-lime-cilantro-vinaigrette.html
Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette
Serves 6 - 8
Ingredients
2 15-ounce can black beans, rinsed and drained
3 ears fresh corn, cooked, cooled and kernels cut off the cob (I used frozen from my garden)
2 red bell peppers, diced
2 cloves garlic, minced (I ALWAYS add more garlic than called for - it's just a thing for me...)
2 tablespoons minced shallots (I used an onion)
(1 cup cooked quinoa, maybe 1 1/2 cups)
2 teaspoons salt
¼ teaspoon cayenne pepper (don't skip this -- it adds a perfect zing)
2 tablespoons sugar
9 tablespoons extra virgin olive oil
6 tablespoons fresh lime juice
1 teaspoon lime zest (be sure to zest limes before juicing them)
½ cup chopped cilantro, plus more to garnish
2 Hass avocados, diced
Directions
Combine all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a few springs of freshly chopped cilantro if desired. Serve at room temperature.
Here's how I cooked my quinoa:
I did mine with a 1:1.25 ratio of quinoa to water. Bring it to a boil, turn down to low, cover and simmer for 25 minutes. Take off heat, let sit five minutes more, then fluff. It was much more fluffy than I've had it before. I liked it even more than usual this time.
One of my favorite salads in a LONG time. It's a show stopper and out of this world.
Monday, November 7, 2011
Samoas Cookie Bars
I saw these on Pinterest and knew we were a match made in heaven. And the recipe is super simple. Yum. Thank goodness it's my good friend's birthday today or I would be in trouble.
Original recipe at: http://bakingbites.com/2009/02/homemade-girl-scout-cookies-samoas-bars/
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.
Makes 30 bar cookies.
Note: You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the results will still be tasty.
Original recipe at: http://bakingbites.com/2009/02/homemade-girl-scout-cookies-samoas-bars/
Homemade Samoas Bars
Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
First, make the crust.Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.
Makes 30 bar cookies.
Note: You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the results will still be tasty.
Friday, November 4, 2011
Creamy Tomato-Pesto Soup
We loved this soup. I have another tomato soup recipe that I like better, but this was really delicious -- and EASY.
Creamy Tomato-Pesto Soup
1 can Campbell's Tomato Soup
1 can skim milk
1 can petite diced tomatoes, drained
2 Tbsp. pesto (I bought mine from the refrigerated section at the grocery store)
Freshly grated parmesan cheese (again, purchased mine from the refrigerated section already shredded)
Herb croutons (I omitted these)
Heat soup with milk and diced tomatoes. Stir in pesto. Sprinkle with parmesan and croutons.
This tasted fancier than its ingredients would let on. Again, my kids enjoyed this, although next time, I'll probably do some pureeing with my immersion blender -- I wasn't a huge fan of the chunks of tomato and they were a bit of a deterrent to my children, as well. Great soup, though...
Creamy Tomato-Pesto Soup
1 can Campbell's Tomato Soup
1 can skim milk
1 can petite diced tomatoes, drained
2 Tbsp. pesto (I bought mine from the refrigerated section at the grocery store)
Freshly grated parmesan cheese (again, purchased mine from the refrigerated section already shredded)
Herb croutons (I omitted these)
Heat soup with milk and diced tomatoes. Stir in pesto. Sprinkle with parmesan and croutons.
This tasted fancier than its ingredients would let on. Again, my kids enjoyed this, although next time, I'll probably do some pureeing with my immersion blender -- I wasn't a huge fan of the chunks of tomato and they were a bit of a deterrent to my children, as well. Great soup, though...
Pumpkin Soup
This was really creamy and savory. A great fall soup.
Pumpkin Soup
6 cups chicken stock
1 1/2 tsp. salt
4 cups pumpkin puree
1 tsp. chopped fresh parsley (I used 1 Tbsp. dried)
1 cup chopped onion (I used 1/4 cup dehydrated onion)
1/2 tsp. chopped fresh thyme (I used 2 tsp. dried)
1 clove garlic, minced (I used 2-3 cloves -I always add extra garlic- and just sliced it)
1/2 c. heavy whipping cream (I used 1/2 c. 2% evaporated milk)
5 whole black peppercorns
Heat stock, salt, pumpkin, onion, thyme, garlic, & peppercorns (basically everything but the cream). Bring to a boil, reduce heat to low, and simmer for 30 minutes, uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or blender. (I used my immersion blender and just pureed it all at once right in the pot).
Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered (I only let it simmer for another 10 minutes because it was getting late for dinner). Stir in heavy cream (I my case, evaporated milk). Pour into soup bowls and garnish with fresh parsley (omitted that part, of course).
This serves 6 and claims to be just 92 calories per serving, although I haven't double checked that. It does seem reasonable, though, considering the ingredients.
It was a tasty soup and all my children ate it willingly. Recipe courtesy of Lea Ogawa, www.allrecipes.com.
Pumpkin Soup
6 cups chicken stock
1 1/2 tsp. salt
4 cups pumpkin puree
1 tsp. chopped fresh parsley (I used 1 Tbsp. dried)
1 cup chopped onion (I used 1/4 cup dehydrated onion)
1/2 tsp. chopped fresh thyme (I used 2 tsp. dried)
1 clove garlic, minced (I used 2-3 cloves -I always add extra garlic- and just sliced it)
1/2 c. heavy whipping cream (I used 1/2 c. 2% evaporated milk)
5 whole black peppercorns
Heat stock, salt, pumpkin, onion, thyme, garlic, & peppercorns (basically everything but the cream). Bring to a boil, reduce heat to low, and simmer for 30 minutes, uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or blender. (I used my immersion blender and just pureed it all at once right in the pot).
Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered (I only let it simmer for another 10 minutes because it was getting late for dinner). Stir in heavy cream (I my case, evaporated milk). Pour into soup bowls and garnish with fresh parsley (omitted that part, of course).
This serves 6 and claims to be just 92 calories per serving, although I haven't double checked that. It does seem reasonable, though, considering the ingredients.
It was a tasty soup and all my children ate it willingly. Recipe courtesy of Lea Ogawa, www.allrecipes.com.
Thursday, October 27, 2011
Want to try this banana bread....
Natural No Sugar Whole Wheat Banana Bread
http://www.worldfamousrecipes.com/2005/10/13/natural-no-sugar-whole-wheat-banana-bread/
1/6 cup no sugar added applesauce1/6 cup walnut oil or reg oil
1/2 cup honey
1 teaspoon vanilla extract
2 eggs
1 1/4- 1 1/2 cup mashed very ripe bananas (~ 3-4 bananas)
1 3/4 cups whole wheat pastry flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup hot water
(* 1/2 cup chopped walnuts or pecans if desired)
Preheat oven to 325�
In a large bowl, beat applesauce, oil and honey together.
Add eggs, and mix well.
Stir in bananas and vanilla. Stir in flour and salt.
Add baking soda to hot water, stir to mix, and then add to batter.
(Blend in chopped nuts here if desired) .
Spread batter into a greased 9×5 inch loaf pan.
Bake for 50 to 60 minutes.
Cool on wire rack for 1/2 hour before slicing.
Tips:
* Put browning bananas into the freezer until ready to use
for your recipe.
Makes the bread even more moist!
* May change up the recipe by adding raisins or pumpkin pie spice.
* Make it into 4 mini loaves and bake about 35 minutes.
Tuesday, October 25, 2011
White Chicken Chili
I've really enjoyed this recipe from Allrecipes.com this fall.
Cha Cha's White Chicken Chili |
 |
Submitted By: Cathy Photo By: MesaMa
|
"Delicious white bean chili. Cha Cha says: 'It's kinda spicy, so watch out!' Substitute mild green chiles for the jalapenos if you're scared! Use more chicken and cheese as desired."
Ingredients:
1 tablespoon vegetable oil 1 onion, chopped 3 cloves garlic, crushed 1 (4 ounce) can diced jalapeno peppers 1 (4 ounce) can chopped green chile peppers 2 teaspoons ground cumin | 1 teaspoon dried oregano 1 teaspoon ground cayenne pepper 2 (14.5 ounce) cans chicken broth 3 cups chopped cooked chicken breast 3 (15 ounce) cans white beans 1 cup shredded Monterey Jack cheese |
Directions:
| 1. | Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally. |
| 2. | Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm. |
Monday, October 24, 2011
Creamy Italian Dressing
I used this on a pasta salad with bowties and lots of chopped fresh vegetables. It was delicious.
Creamy Italian Dressing
3/4 cup olive oil
1/4 cup red wine vinegar
4 large cloves garlic
1 tsp. sea salt
1/4 to 1/2 tsp. freshly ground black pepper
1 tsp. dried basil
1/2 tsp. oregano
2-4 tbsp. grated Parmesan cheese
pinch of red pepper flakes (optional)
Mix all ingredients in a food processor until well blended.
Creamy Italian Dressing
3/4 cup olive oil
1/4 cup red wine vinegar
4 large cloves garlic
1 tsp. sea salt
1/4 to 1/2 tsp. freshly ground black pepper
1 tsp. dried basil
1/2 tsp. oregano
2-4 tbsp. grated Parmesan cheese
pinch of red pepper flakes (optional)
Mix all ingredients in a food processor until well blended.
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