Thursday, December 18, 2008
Adapted from Allrecipes.com
This is very dense, hearty bread we tried yesterday. DJ described it as "old-school-working-on-the-farm-bread". Of course, I was flattered. It is so easy and pretty tasty right out of the oven with some butter and honey on it. It was good for my first bread attempt because it has no yeast and doesn't have to rise. Like I said...SOOOO EASY! (side note: it doesn't save very well, so serve it up fresh)
2 cups Rolled Oats
2 cups Whole Wheat Flour
2 tsp Baking Powder
1 tsp Salt
3 Tbsp Honey
2 Tbsp Vegetable Oil
1-3/4 cup Milk
Preheat oven to 350 degrees.
Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in vegetable oil then stir in the milk. Combine both mixtures and stir until a soft, sticky batter-like dough is formed. Pour into greased bread loaf pan. Bake in preheated oven for about 1 hour, or until bottom of loaf sounds hollow when tapped.
*Try some add-ins or replacements like flax seed, sunflower seeds, chopped nuts, or dried fruits. Try replacing vegetable oil with extra virgin olive oil or applesauce to make extra healthy.
Saturday, November 22, 2008
-Bread, toasted (get exciting and try some cook bakery bread)
-bacon slices cooked (i cook them on the George Foreman)
-avocado (in this particular picture my avocado was mushy and needed to be spread, usually i like thin slices)
-cheese of your choice
-sliced pepper of your choice
Random Corn on the cob tangent that I was reminded of when I saw the picture: Have I shared our new way of baking corn? Just throw it in the oven and bake for 30 minutes at 375. It's perfect, and EASY. No boiling, and each to their own husking.
Cut chicken into strips. Mix bread crumbs, cheese (i like lots), and paprika. Dip chicken in eggs and then cheese mixture and cook in oiled skillet. OR bake at 350 for 30 min. Above I served with sweet potato fries and cooked fresh green beans.
I got this off of Chalonn's friends blog "On my menu". I like it b/c its, easy, simple and tasty.
2-3 chicken breasts (or can)
1/4 tsp black pepper
1/4 tsp salt
1/2 onion, chopped
2 cloves garlic, chopped or minced
1 cup chicken broth
1 can tomato sauce
1 can black (or pinto) beans
1 can chopped chilies
1 tsp chili powder (or less)
1/2 tsp gr. cumin
Cube or shred chicken. (As always, I'm a big fan of putting chicken in the crock pot for a couple of hours and then shredding it when I'm ready to use it. So easy.) Add all ingredients. Serve over brown rice. Top with sour cream, cheese, or avocado.
1 med. chopped onion
2 cloves garlic, minced
1 tbsp olive oil
1 15-oz can kidney beans, rinsed, drained and slightly smashed
1 15-oz can pinto beans, rinsed, drained, slightly smashed
2/3 cup veg juice or tomato sauce
1 4-oz can diced green chili peppers
1 tsp chili powder
1/2 tsp ground cumin
1 recipe of basic cornbread (I make my own with ww flour)
1/2 cup shredded cheddar cheese
1/4 cup fresh parsley or cilantro, snipped
Grease a 10 inch square baking dish; set aside. In a medium skillet cook sweet pepper, onion, and garlic in hot oil until tender. Stir in beans, tomato sauce, chili peppers, chili powder and cumin; heat through. Spoon bean mixture into prepared dish.
Preheat oven 400. Prepare corn muffin mix adding cheese and cilantro and stirring just until combined. Spoon cornbread mixture evenly over the top of the bean mixture. Bake uncovered about 25 min. or until golden. Serve warm with sour cream and salsa.
1 pkg. whole wheat penne pasta
1 pkg. spinach leaves
1 lb. boneless skinless chicken breasts
1 tsp. dried basil leaves
1 jar spaghetti sauce (i used the bottom of a can that i had, and also a small can tom. sauce)
1 can diced tomatoes, drained
1 cup mozzarella cheese shredded (I had cheddar and it was yummy)
Grated Parmesan cheese
Heat oven to 375F. Cook pasta. Cook and stir chicken and basil in large nonstick skillet on medium-high heat. Dice chicken then add sauce and tomatoes; bring to boil. Simmer 3 minutes. (the original recipe adds 2 oz of cream cheese here, i'm sure it would be yummy, i didn't use it). Add spinach (chop if desired) and let it cook down. Mix drained pasta and chicken mixture. Pour half of pasta into baking dish, sprinkle cheese. Add remaining pasta, sprinkle cheese. Add Parm. cheese as desired. I actually topped with some feta cheese. Bake 20 min.
I love this! My friend first made it for me after I had Jackson. I begged her for the recipe and just recently got it. I'm attaching the picture of mine but it didn't look as good, the tortillas we buy are "homemade" and seem a little smaller, so I felt like it was hard to spread it all and it kind of turned into a mound. I also didn't follow the directions about the top. But it was soooo good, and even better for left overs. I did find it to be a little time intensive (with all the chopping), but well worth it.
1 can refried beans
1/2 cup sour cream (divided in half)
2 1/4 tsp chili powder
2 cups cooked chicken
1 medium red pepper
1/2 cup green onions with tops, thinly sliced
3/4 cup pitted ripe olives, sliced
1/4 cup fresh cilantro, snipped
5 soft flour tortillas
2 cups mild cheddar cheese, shredded
veg. oil spray
2 medium plum tomatoes, chopped
Preheat oven to 375 F.
-In a bowl combine refried beans, 1/4 cup of the sour cream and 2 tsp of the chili powder; mix well.
-Chop chicken and red pepper in small pieces, place in another bowl. Add sliced green onions, 1/2 cup of the olives and 2 tbsp of the cilantro; mix gently.
-Place 1 tortilla on flat pizza baking ston or lightly sprayed cookie sheet.
-Using a scoop put 1/4 of refried bean mixture on top of tortilla; spread to cover.
-Top evenly with 1 cup of chicken mixture.
-Put 1/4 of the cheese over the chicken mixture.
-Repeat layer of tortilla, bean mixture, chicken mixture and cheese three more times.
-Top with remaining tortilla; spray with vegetable oil.
-Bake 30-35 minutes or until top is golden brown.
-Mix remaining sour cream with 1/4 tsp chili powder; spread evenly over top of warm tortilla stack.
-Sprinke with chopped tomato, remaining olive slices and cilantro.
-Cut into wedges (like a cake) and serve with salsa.
(optional: ginger, chinese five spice, corn starch)
(also optional: meat of your choice)
O.k. So we recently made stir fry with fresh veggies and it one, made me think of sunday dinners and mom's wok, and two made me feel like I could never go back to frozen stir fry. I have a hard time getting my veggies, and we always have fresh broccoli, but I don't love to eat it...however this is my favorite way to eat it. The other day I had some left over fresh asparagus and chopped it up, sauted it in soy sauce and ate it over rice. It was ridiculously good.
Mat usually makes our sauce, but he'll mix the soy sauce, ginger, chinese five spice, and corn starch in a cup and then add it to the almost cooked veggies. The corn starch thickens it up a little. I'm sure there are some good recipes for sauce online, or just the soy sauce is good if that's what floats your boat.
Mom, did you do anything special?
salad "fixins" (lettuce/spinach, tomatoes, cucumber, avacado, carrots, walnuts/almonds, fetta cheese, WHATEVER floats your boat).
Your favorite dressing or vinaigrette
Directions: (Ok. Before you get worried that your husband is not going to fill up on a salad, don't. This is so yummy and you can give them a man portion of chicken. You can also add a side of sweet potatoes/pots or rolls or something. Also, last time we had this
Cook chicken in a pan and pour Teriyaki Sauce over chicken so that it soaks flavor. Cut up whatever else you are going to add to your salad.(I like to make a plate for each person so that I can make them look pretty :) Put chicken over salad and enjoy. Seriously, it's so tasty.
Thursday, November 20, 2008
Thai Peanut Pasta
Linguini (I just use whatever I have)
1 lb. cooked and cubed chicken
1 can pinapple chunks drained
Handful of snow peas
Sauce: (serves 2)
1/2 cup chicken broth
2 Tbsp. peanut butter
2 Tbsp. lime juice
2 garlic clove, minced or chopped.
2 Tbsp. soy sauce
1/2 tsp. crushed red peppers
Cook pasta and drain. Add chicken, pineapple, snow peas and sauce to noodles (or add it all to the sauce and serve on top of the pasta).
Sauce: Saute garlic, add chicken broth and PB until PB melts then add other ingredients. The red peppers are a little hot for me so I usually put it on the table so that we can serve to taste, I use a pinch.
Thursday, August 7, 2008
Monday, July 14, 2008
We just tried this recipe tonight! I got it from my friend Marci's blog. Anyway, it's a keeper and oh so simple!
- 2 chicken breasts, cooked and diced (I just used 1)
- 1 T ginger root (I used 1/2 t. powdered ginger)
- 2 T oil (I used 1 T olive oil and then remembered I had sesame seed oil and did 1 T of that)
- 2 T rice vinegar
- 2 T teriyaki sauce
- 1 T honey
- 1-1/2 C shredded carrot
- 1/2 C green onion
- 1/3 C sliced almonds
- Lettuce Leaves
- Mix all ingredients except chicken in a bowl until combined.
- Pour mixture into pan with cooked chicken and simmer for 8 minutes.
- Serve hot in prepared lettuce leaves.
Sunday, June 29, 2008
Saturday, June 28, 2008
Monday, June 2, 2008
1 c. coconut 1 can pineapple chunks
Spoon in graham cracker (or granola) crust in 9" square or pie dish. Top with whipped cream.
Quite easy and recieved requests for recipe at last social gathering.
Thursday, May 22, 2008
¾ cup granulated sugar
¾ cup packed brown sugar
1 stick of butter (1/2cup)
1 large egg
1 ¾ cup whole wheat flour
1/3 cup oatmeal
*1/3 cup wheat germ
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups milk chocolate chips or chunks
½ cup semi-sweet chocolate chips
Heat oven to 375 F
Mix sugars, butter/crisco and egg in large bowl. Stir in flour, oatmeal, wheat germ, baking soda and salt (dough will be stiff). Stir in chocolate chips.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 8-10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on a wire rack.
*If you don’t have wheat germ change wheat flour to 2 cups.
Tuesday, May 6, 2008
I found this recipe at Cooking with Hilary. We have made these twice already. We bake half of the recipe and freeze the other half for later. We also tried baking all of them, them freezing them once they're baked to take in lunches. Check out the blog link above to find other great freezable meals.
1 8 oz. Pkg. cream cheese (softened)
1/4 Cup chopped green onions
3 Cups chicken pieces
1 Can cream of chicken soup
2 Cans Refrigerator crescent rolls
Combine chicken, cream cheese, and onions. Pinch together two rolls and a spoonful of chicken mixture. Seal edges tightly. Brush with melted margarine and roll in bread crumbs. Put into bag and freeze.
When thawed, bake at 350 degrees for 30 minutes (until golden brown). Heat cream of chicken soup and enough milk for desired consistency for gravy. Pour gravy over each roll.
Monday, February 25, 2008
SOUR CREAM CHICKEN ENCHILADAS
15 corn tortillas
1.5 C sour cream
2 small cans Cream of Chix soup
3 boneless, skinless chix breasts
lots of cheese
small can diced chiles if desired
salt and pepper to taste
Begin by mixing the sour cream and the soup. Spoon some of the mixture into the bottom of the pan so that it is just a thin layer. Cut the tortillas into fourths. (I just do a cut down the middle and then the other way. Or you can just tear the tortillas into pieces.) Then lay down a layer of tortilla pieces, covering the entire pan. Then dice or shred the chicken into pieces. Place a layer of chicken over the tortillas. The chicken doesn't need to be covering the entire pan, just use about 1.5 chicken breasts. Then spoon more of the soup mixture, covering the whole pan. Use more than you did on the bottom of the pan to be sure that it gets between all of the chicken pieces and then to the tortilla layer. Then cover generously with cheese. Then cover that with another layer of tortillas, chicken, soup mixture and cheese. For the final layer, just spread the remaining soup mixture and lots of cheese. Bake @ 350 for 40-60 minutes until liquids are bubbling.
*Just use your judgement to decide how much of the ingredients you will need to use. Its a super easy recipe and sooo yummy.*
TOMATO ONION AND CUCUMBER SALAD
5 tomatoes, chopped
1/4 red onion, peeled, diced
1 cucumber, halved lengthwise and thinly sliced
1 green bell pepper
2 tablespoons extra virgin olive oil (EVOO)
2 splashes red wine vinegar
Coarse salt and black pepper
*I wonder what it would taste like to add a little avacado or feta to this? Maybe I will try it and let you all know.*
Okay so I made this, it did not last long. It was good the first night, but got progressively more oddly textured. Ace and Mich made it and intead of using EVOO and vinegar, they just used Balsamic Vinaigrette with EVOO already in it. It lasted longer, plus tasted way way better. Make it that way. It tastes so much more amazing.
Monday, February 18, 2008
Jill's Hershey Chocolate Cake
2 cup sugar
1 3/4 cup flour
3/4 cup cocoa
1 1/2 tsp bkg soda
1 1/2 tsp baking powder
1 tsp salt
1 cup milk
1/2 cup oil
2 tsp vanilla
1 cup boiling water
Combine dry ingredients and set aside. Mix eggs, milk, oil and vanilla. Add dry ingredients to wet mixture and beat on medium speed for 2 minutes. Add boiling water (batter will be thin). Pour batter into prepared pans.
Bake 4350 for 30-35 minutes.
1/2 cup butter or marg
2/3 cup cocoa
3 cup powder sugar
1/3 cup milk
1 tsp vanilla
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spread consistency. Add more powdered sugar to thicken frosting if needed. Stir in vanilla.
Thursday, January 24, 2008
I scored this recipe from Creshel who apparently got it from Mom. I don't remember eating this growing up?? Maybe my tastebuds weren't mature enough to realize how delicious it was. But they're mature now...and it is gooooooooooooooooooood!!!
Go on, give it a try. It will be ready in 10 minutes.
1 lb of Browned, Ground Beef (seasoned w/ onions and spices)
2 cans of Progresso Minestrone soup (or 3 cans of campbells)
2 cans of Diced Tomatoes
2 cans of Pork & Beans
Let sit in pot long enough for flavors to blend. Serve with rolls.
Tuesday, January 1, 2008
Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and vinager and season with salt and pepper, to taste.