Wednesday, February 20, 2013
This recipe was so easy and everyone loved it!
1 Tablespoon extra virgin olive oil
1/2 small onion, minced2 garlic cloves (I probably did 4 cloves)salt and pepper2 teaspoons chili powder1/4 teaspoon cumin2 cans seasoned black beans, drained but not rinsed (She used Trader Joe’s Cuban-style beans, but I just used regular)1-1/2 cups water1 cup chicken broth4-5 dashes green Tabasco sauce (I omitted for the kids)
Toppers: sliced avocado, salsa, sour cream (avocado is key!)
For the rice:
1 cup long grain white rice
2 cups water
1 Tablespoon canola or vegetable oil
1/2 teaspoon salt
juice of 1/2 lime
3 Tablespoons chopped cilantro (I just used 3 t dried)
Heat oil in a large soup pot over medium heat. Add onion, season with salt and pepper, then saute until soft, about 10 minutes. Add garlic and saute for 30 more seconds, stirring constantly. Add chili powder and cumin then saute for 30 more seconds.
Add drained beans, water, and chicken broth, bring soup to a boil, then lower heat slightly and simmer for 15 minutes. Scoop 2 ladle-fulls of soup into a blender or food processor then blend until almost smooth. Alternatively use a hand-held immersion blender to process 1/3 of the beans in the soup pot. Add blended soup back into the pot then add hot sauce and stir to combine
While soup is simmering, bring water, oil, and salt to a boil in a saucepan. Add rice, place a lid on top, then turn heat down to medium-low and simmer until rice is tender, about 15 minutes. Stir to fluff then add lime juice and chopped cilantro.
To serve, scoop cooked rice into bottom of bowls then top with hot soup. Top with sliced avocado, salsa, sour cream, etc.
Sunday, October 24, 2010
Pumpkin Cinnamon Rolls with Cream Cheese Icing
roll dough adapted from King Arthur Flour
makes approximately 15-16 rolls
1/4 cup warm water (not hot, about 110 degrees)
1 package (2 1/4 teaspoons) active dry yeast
1/3 cup warm milk
1 large egg, beaten
3/4 cup pumpkin puree, either fresh or canned
1 tablespoon melted butter
2 cups (approximately) All-Purpose Flour
1 1 /4 cup Whole Wheat Flour
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1 stick butter
2/3 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon each of allspice and ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
Cream Cheese Frosting:
4 ounces cream cheese
1 stick (4 ounces) butter, softened
1 teaspoon vanilla extract
3/4 teaspoon lemon juice
2-3 cups powdered sugar
DIRECTIONS:In a large bowl, stir yeast into water to soften. Let rest for 5 minutes before stirring. Add milk, eggs, pumpkin, butter, 1 1/4 cups whole wheat flour, brown sugar, salt, cinnamon, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.
Gradually add remaining flour (all purpose), a little at a time, until you have a dough stiff enough to knead. Start with about 1 1/2 cups and increase if necessary. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.
Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.
Combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves in a small bowl, set aside. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.
Roll the dough into a log the long way; it'll stretch to about 20" long as you roll. Using a very sharp knife, slice the log into 15 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices. Place slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled, about 45 minutes.
Bake in a preheated 375°F oven. Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.
While rolls bake, prepare the cream cheese frosting. Add the cream cheese, butter, vanilla, and lemon juice to a small food processor. Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached. (I used 2 cups powdered sugar)
Frost warm rolls with the cream cheese frosting and serve immediately.
For night before prep: Prepare the rolls up to the point where you roll and place in the pan. Then, cover in plastic wrap and refrigerate overnight. In the morning, remove the pan from the fridge and proceed with the instructions where you left off. Rising time may be slightly longer than noted in the recipe due to the dough being cold vs room temp.
Monday, October 11, 2010
Very yummy and easy. And check out my whole wheat bread! I am so proud of it. Sunday I tried to make bread. It was super hard to knead and it never rose. I was so upset. So today I tried again, a recipe from the Lions House cookbook. I've always had good luck with that cook book. And to my surprise my bread turned out. I also used a different attachment for my mixer, maybe that was the trick.
Well here is the recipe for the soup:
INGREDIENTS:2 cans 28 oz. diced tomatoes or 4 cans 14 oz. diced tomatoes
1 cup chicken broth
1/2 to 1 onion (chopped)
2 Tablespoons sugar
2 Tablespoons butter
2 cloves garlic (minced)
pinch of baking soda
1 tablespoon fresh basil (chopped) or 1 teaspoon dried basil
2 cups cream
DIRECTIONS:Mix tomatoes, chicken broth, sugar, butter, onion, garlic, baking soda in a pot. Simmer for 1 hour. Then heat cream in a small pan, stir to avoid burning or use a double boiler. Add cream to hot soup mixture.
Saturday, September 25, 2010
Serves 8 Prep Time: 10 min Cook Time: 5 min
Ingredients:2 T vegetable oil
3 cloves of garlic, finely chopped
¾ C chopped onion
1 C frozen corn or a 15 oz can, drained
1 tsp ground cumin
2 C black beans (cooked) – I used about 1/3 cup of cooked lentils & reduced the black beans
1 T mayonnaise (about) (guess where I got the recipe, yup, online, but 1/2 C! is not necessary.)
2 plum tomatoes seeded and chopped
1 jalapeno pepper – I used a sweet- hot yellow pepper, chopped fine, (for kids, just use pepper)
3 Tbsp chopped fresh cilantro
Squeeze over ¼ of a lemon or 1/2 lime
¼ tsp salt or to taste
Cook the garlic, onion and stir until turning transparent, add the corn and cumin and continue 2-3 minutes or until onion is tender, stir in remaining ingredients. Serve warm or chill.
I served on corn tortillas with a sprinkle of parmesan and grated jack cheese. Put under broiler til just melted. This would be great over hot or cold rice, or served on lettuce as a salad chilled.
It’s a definite pleaser. VERY FAST!(Even if you cook your own beans, just start them with the lentils after lunch, bring to a boil, boil 5 minutes, let stand an hour, drain and recover with water and bring to a boil, cook on low – they’ll be just right around 4-5pm, have everything else ready and add the beans, then lemon and mayo.)
Monday, August 2, 2010
6 frozen boneless, skinless chicken breast halves
12oz bottle barbecue sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 T. Worcestershire sauce
Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
Shred chicken and eat on buns or baked potato.
Note: this can be frozen in ziplock baggies and later thawed in the fridge over night. Reheat in the microwave or in a skillet.
Monday, March 15, 2010
INGREDIENTS:2 cans black beans, undrained (i’d like to dry draining and rinsing sometime to get rid of 40% of the salt.)
1/2 c salsa
1 T Chili powder
1 c broth (I used chicken)
DIRECTIONS:1. Dump everything into a pot and bring to boil
2. When it has simmered a little (not much), blend it with your stick blender, or pour into a blender to puree.
3. Serve with avocado slices, cheese and tortilla chips!
Sunday, February 21, 2010
Peel the eggplant, and cut into a 1" dice, seeds and all. Boil to soften and then mash. (This can be done ahead). Add salt and pepper, I used basil and marjoram, onion and garlic and fresh cilantro. Then add broken crackers (til it will lightly hold together). Then mold into patties and fry in a little oil - be sure the oil is hot before putting them in the fry pan. This is MUY good, satisfying and filling! Served with mashed potatoes, lettuce, cucumbers and tomatoes with lemon and olive oil and chicken strips sauteed in the same pan I used for the patties. Watermelon for dessert. Mmmm.