Tuesday, July 27, 2010
Quinoa is rather new to me and I like how versatile it is. I think next time I would use shallots with it, too, rather than onions, but it was still good.
Monday, July 26, 2010
Primavera Vegetable Medley
Makes 6 to 8 servings
2 tbs butter
2 tbs olive oil
1 (8 oz) container baby Portobello mushrooms
1 large onion, cut in to 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
2 large carrots, sliced 1/8 inch thick
2 tablespoons minced garlic
2 large yellow squash, sliced ¼ inch thick
1 bunch asparagus, cut into 1-inch pieces
1 (8 oz) package sugar snap peas
1 ½ tsp salt
½ tsp ground black pepper
2 tbs chopped fresh basil
1 tbs chopped fresh thyme
1 tbs fresh lemon juice
1 ½ tsp finely grated lemon zest
In a large sauté pan over medium-high heat, heat butter and olive oil until butter is melted. Add mushrooms, onion, bell peppers, carrots and garlic. Cook for 5 minutes, stirring frequently. Add squash, asparagus, snap peas, salt and pepper. Cook, stirring frequently, for 4 to 5 minutes, or until vegetables are crisp tender. Add basil, thyme, lemon juice and lemon zest, stirring to combine.
Boston Lettuce Salad
Makes 12 servings
3 tbs honey
3 tbs lemon juice
2 tbs tarragon wine vinegar
2 tbs minced Italian flat-leaf parsley
1 clove garlic, minced
1 cup extra virgin olive oil
Salt and pepper to taste
Shaved Parmesan cheese to garnish
3-4 heads Boston lettuce, torn into bit size pieces
1 pint grape tomatoes, halved
½ small red onion, very thinly sliced
2/3 cup toasted pine nuts
To prepare the dressing:
Whisk together the honey, lemon juice, vinegar, parsley and garlic. Slowly whisk in the olive oil. Season with salt and pepper. This can also be made with a food processor. Refrigerate until serving time.
To prepare the salad:
Combine all salad ingredients and toss together with enough dressing to lightly coat the lettuce leaves. Garnish with shaved cheese and serve immediately.
As a bonus, we had a taste of a Grilled Rhubarb Brown Betty that Janet made for her husband. It was amazing (though my photo is not). She did add some strawberries, which is a common ingredient with rhubarb.
Monday, July 19, 2010
Almonds (unsalted) 8 ounces
Pumpkin/Sunflower seeds (salted) 2 ounces
Cashews (unsalted) 4 ounces
Walnuts (unsalted) 4 ounces
Dried mixed berries 8 ounces
You can substitute any of the nuts/dried fruits that you would like. I thought pecans and/or pistachios would be good in it too. This is a little pricey, but it makes a ton. I also added some raisins to stretch it.
handful of ice cubes
couple of big dollops of fat free, plain yogurt (I like Brown Cow)
handful of strawberries
couple of swirls of honey
dash of vanilla
couple of large sprinkles of wheat germ (I usually cover the top surface area)
I have found that smoothies can be saved in the refrigerator for a couple of days. Just stir it again, as it separates, before drinking.
Sunday, July 11, 2010
Tuesday, July 6, 2010
- 12 corn tortillas cut in half (Wanda calls for frying the tortillas in hot oil for 15 seconds. I did not find this necessary and cut the tortillas into quarters)
- 2 - 10 oz cans Old El Paso enchilada sauce (I used 1 spicy and 1 mild)
- 1 pound ground beef (I used ground turkey, 85% lean)
- 1 package taco seasoning mix
- 1/2 cup water
- 1 - 15 oz can black beans, drained and rinsed
- 1 chopped small onion
- 3 cups shredded cheddar cheese
- 2 cups shredded jalapeno jack cheese or Monterrey jack cheese (I only used about 1 cup of cheddar for all cheese as I wanted to lighten this up)
- chopped green onion and cilantro for garnish
Heat oven to 350 degrees.
(If you want, fry up and drain tortillas until soft, 15 seconds. I really do not think this is necessary.)
In a large skillet, brown ground beef/turkey until no longer pink. Drain excess fat and add 1/2 cup water and taco seasoning mix. I added the onions to the beef at this point, but Wanda calls to layer them. Cook until water is absorbed.
In 13 x 9 pan, layer:
1 can enchilada sauce, 1/2 of the tortillas, all of the ground beef/turkey, all of the black beans, onions (if not already in the meat), 3 cups cheese (I only used 1/2 cup), 1/2 tortillas, 1 can enchilada sauce and last two cups of cheese (1/2 cup for me).
Bake uncovered 40 minutes until cheese is melted and lightly browned. Sprinkle with green onions and/or cilantro and serve.
Monday, July 5, 2010
I found a new recipe website, The Happy Cooker, that has a weekly newsletter of recipes. I have been collecting the ones I like (you have to print them as they are not archived) and finally made one.
I liked all the ingredients in these Butterscotch Toffee Pecan Cookies, especially the part where it starts with a yellow cake mix! These received rave reviews by my friends and I liked the way they stayed chewy. Enjoy!
Butterscotch Toffee Pecan Cookies
1 yellow cake mix
1/2 cup melted butter or oil
1/4 cup water
1 tsp vanilla
1 (11 oz) package butterscotch morsel chips
1 cup Heath toffee bits
1 cup chopped pecans
Heat oven to 350 degrees. Line baking sheet with parchment paper or silpat.
In a large mixing bowl whisk together butter/oil, water, egg and vanilla until mixed well. Add cake mix and stir by hand just until mixed. Stir in butterscotch chips, toffee bits and pecans until combined. Drop by tablespoons onto baking sheet. Bake 12 to 14 minutes until lightly browned on edges. Makes about 3 dozen.