Friday, October 29, 2010
2 1/2 cups sliced carrots (3 large carrots)
1 can (15 ounces) diced tomatoes with basil, oregano, and garlic (undrained)
1 small can tomato sauce
1 can corn (drained)
1/4 tsp. garlic salt
1/2 tsp. Italian seasoning
16 ounces multigrain penne pasta
2 tablespoons finely shredded Parmesan cheese
1. Cook the carrots in lightly salted boiling water in a covered saucepan for 10 minutes or until they're tender. Drain and set aside. Put tomatoes and corn in saucepan and add garlic salt and Italian seasoning and heat through. Use a food processor or potato masher to puree/mash the carrots. Add carrots to tomatoes and corn and stir.
2. Meanwhile, cook pasta according to package directions; drain and combine w/ tomato sauce in a large bowl. Serve with Parmesan.
Thursday, October 28, 2010
Saturday, October 23, 2010
1 cup cooked brown rice, warm or at room temperature
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
1-2 cups shredded cheese
Saute the green onion and green pepper in a little bit of olive oil. While sauteing, add the chili powder, ground cumin, garlic salt, and cilantro (use dried if you don't have fresh, that's what we did). Add lime juice, rice, and beans. Mix well until warm and reduce heat to low. Prepare quesadillas in olive oil with cheese and rice and bean mix. Serve and enjoy!
That don't . . .snap, that is. These are soft and delicious and I'm sorry. You'll hate me because they are absolutely irresistible. I got the recipe years ago from my sister-in-law, Lorene. They are the perfect fall or Christmas cookie. Enjoy!
Wednesday, October 20, 2010
Have you heard of allrecipes.com? It's my go-to site when I need a quick new recipe. I found this one by searching for chicken crockpot recipes b/c I needed something easy and fast for a busy evening. This stew has a fun, autumn flavor and is delicious served over rice or noodles. I've made some changes from the original. You can vary it according to your tastes or what you have on hand. Reviewers added mushrooms, carrots, celery, bay leaf, celery seeds, oregano, garlic powder, hot sauce, cayenne pepper, etc. . . . that is the joy of soup. You can add whatever you want and it turns out delicious!
Monday, October 18, 2010
Thursday, October 7, 2010
Creamy Zucchini Soup
Prep Time: 15 min
Cook Time: 25 min
There’s nothing better than a warm bowl of soup when it’s chilly outside, right? I found this one online (not sure what site . . . I can’t find it now) when I searched for recipes to use the oodles of Basil that we have taking over our balcony currently. This chowder is loaded with onions, tomatoes and corn, and has a creamy, yummy taste. It’s relatively quick. I like to serve with a salad and crusty bread.
2 med zucchini, chopped
1 med onion, chopped
2 T minced fresh parsley (I just sprinkled some dried)
1 tsp dried basil (I used a handful of fresh)
1/3 cup butter or margarine (I used olive oil)
1/3 cup all-purpose flour
½ tsp pepper
3 cups water
3 chicken bouillon cubes
1 tsp lemon juice
1 can (14 ½ oz) diced tomatoes
1 can (12 oz) evaporated milk
1 package (10 oz) frozen corn (I used canned corn)
¼ cup Parmesan cheese
2 cups (8 oz) shredded Cheddar cheese
Pinch sugar, optional
Chopped parsley as garnish, optional (I didn’t use)
In a dutch oven or soup kettle ove rmedium heat, sauté the zucchini, onion, parsley ,and basil in butter until veies are tender. Stir in flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice, mix well. Bring to a boil; cook and stir for 2 minutes.
Add tomatoes, evaporated milk, and corn; bring to a boil. Reduce heat, cover and simmer for 5 minutes or until corn is tender. Just before serving, stir in Cheddar cheese and Parmesan until melted. Add sugar and garnish with parsley if desired.
Yield: about 2 ½ quarts
Sunday, October 3, 2010
Boil-in-bag brown rice (we just cooked some brown rice in the rice cooker)
1 tablespoon cornstarch
1 tablespoon fish sauce (or use soy sauce);
1 tablespoon water
3 garlic cloves, minced and divided
1-1/4 pounds chicken-breast tenders
4 teaspoons olive oil, divided
3/4 cup sliced green onions
2 teaspoons grated ginger
1/2 cup light coconut milk
1 tablespoon lime juice
2 teaspoons sugar
1 teaspoon Tabasco green sauce, optional
1. Prepare rice according to package directions and keep warm.
2. Combine cornstarch, fish sauce, the water, and one minced garlic clove in a shallow bowl. Toss mixture with chicken tenders, coating evenly. Heat 2 teaspoons oil in a large nonstick skillet on medium-high. Add chicken and cook 3 minutes per side. Remove chicken from pan. Heat remaining oil in pan and sauté green onions for a minute. Add the remaining garlic and the ginger and cook another minute.
3. Return chicken to pan for 1 to 2 minutes, or until it's cooked. Stir in coconut milk, lime juice, sugar, and, if you're using it, green sauce. Cook about a minute until heated through. Serve over brown rice with chopped cilantro, if using.
I made a change or two, which I noted, but I got them from a daily email I get w/ parenting tips. Blake and I just loved this recipe; it got a two thumbs up!