1 lb. brussels sprouts
1 red-skinned apple
3 T butter
1 small onion, chopped
1/3 c. chopped pecans
1 tsp. fresh thyme leaves
2 T apple cider, or apple juice
1 T balsamic vinegar
Salt and Pepper
1. Peel the tough outer leaves from the sprouts and cut away the bottom stems. Cut each sprout into quarters. Use the melon baller to core the apple, then chop into chunks.
2. Melt the butter in the large skillet over medium hjeat. Add the onion and pecans. Cook, stirring, until the onion is soft and pecans are toasted, about 4 minutes.
3. Add the sprouts, apple, and thyme. Cook, stirring fequently, until the apples are almost tender, about 7 minutes.
4. Stir in the apple cider and balsamic vinegar. Boil 1 minute. Season with salt and pepper. Serve right away.
Sunday, September 23, 2012
Roasted Broccoli, turkey, and pasta
Broccoli
Ground Turkey
your favorite pasta
onion, chopped
garlic, minced
pine nuts
parmesean cheese
Lay broccoli on cookie sheet, sprinkle with garlic salt, and roast in oven at 400 degrees, until tender
Cook pasta.
In skillet heat a little olive oil, and add onion and garlic, add ground turkey, and cook until properly browned.
Toast pine nuts in small saucepan.
Layer all ingred. on plate and top with cheese
Ground Turkey
your favorite pasta
onion, chopped
garlic, minced
pine nuts
parmesean cheese
Lay broccoli on cookie sheet, sprinkle with garlic salt, and roast in oven at 400 degrees, until tender
Cook pasta.
In skillet heat a little olive oil, and add onion and garlic, add ground turkey, and cook until properly browned.
Toast pine nuts in small saucepan.
Layer all ingred. on plate and top with cheese
Ratatouille
1 small eggplant
1 medium zucchini
4 T olive oil
1 yellow bell pepper, chopped
6 green onions, cut into 1-inch pieces
1 garlic clove, minced
1 tsp fresh thyme leaves
18 cherry tomatoes, cut in half
1 T balsamic vinegar
Salt and Pepper
1. Trim off both ends of the eggplant and cut into 1-inch chunks.
2. Trim off both ends of the zucchini. Cut into 1/2-inch thick slices.
3. Heat oil in large skillet over medium heat. Add the eggplant and peppers. Cook, stirring frequently, until almost tender, about 8 minutes.
4. Add the zucchini, green onions, garlic, and thyme. Cook, stirring frequently, until all the vegetables are tender, about 5 minutes.
5. Add the tomatoes and vinegar. Season with salt and pepper. Cook, stirring frequently, until the tomatoes soften, about 2 minutes.
Serve hot or cold
1 medium zucchini
4 T olive oil
1 yellow bell pepper, chopped
6 green onions, cut into 1-inch pieces
1 garlic clove, minced
1 tsp fresh thyme leaves
18 cherry tomatoes, cut in half
1 T balsamic vinegar
Salt and Pepper
1. Trim off both ends of the eggplant and cut into 1-inch chunks.
2. Trim off both ends of the zucchini. Cut into 1/2-inch thick slices.
3. Heat oil in large skillet over medium heat. Add the eggplant and peppers. Cook, stirring frequently, until almost tender, about 8 minutes.
4. Add the zucchini, green onions, garlic, and thyme. Cook, stirring frequently, until all the vegetables are tender, about 5 minutes.
5. Add the tomatoes and vinegar. Season with salt and pepper. Cook, stirring frequently, until the tomatoes soften, about 2 minutes.
Serve hot or cold
Leb Lebi
1 (29 oz) can chickpeas
2 T olive oil
1 large onion, chopped
3/4 tsp caraway seeds
1/4 tsp. ground cumin
5 c. chicken or vegetable broth
1 bay leaf
Salt and pepper
1. Dump the chickpeas into a colander. Rinse and drain.
2. In the large saucepan, heat the oil over medium heat. Add the onion. Cook, stirring frequently, until soft and light brown around the edges, about 5 minutes.
3. Add the caraway seeds and cumin. Cook, stirring, about 1 minute.
4. Stir in the chickpeas, broth, and bay leaf. Brings to a boil. Reduce heat to low and cover with the lid. Simmer until the chickpeas are very tender, about 25 minutes. Remove from the heat.
5. Using the back of the spoon, crush some of the chickpeas against the side of the pot. Season with salt and pepper. Serve warm in bowls
2 T olive oil
1 large onion, chopped
3/4 tsp caraway seeds
1/4 tsp. ground cumin
5 c. chicken or vegetable broth
1 bay leaf
Salt and pepper
1. Dump the chickpeas into a colander. Rinse and drain.
2. In the large saucepan, heat the oil over medium heat. Add the onion. Cook, stirring frequently, until soft and light brown around the edges, about 5 minutes.
3. Add the caraway seeds and cumin. Cook, stirring, about 1 minute.
4. Stir in the chickpeas, broth, and bay leaf. Brings to a boil. Reduce heat to low and cover with the lid. Simmer until the chickpeas are very tender, about 25 minutes. Remove from the heat.
5. Using the back of the spoon, crush some of the chickpeas against the side of the pot. Season with salt and pepper. Serve warm in bowls
Flourless chocolate cakes
1 1/2 c. semi-sweet chocolate chips
3/4 c. water
1/2 c. butter
1/4-1/2 c. sugar (depending upon desired sweetness)
1 tsp vanilla
3 eggs
1. preheat oven to 300 degrees. Put foil liners in muffin pan, spray lightly with cooking spray
2. In a medium saucepan, combine chocoalte, water, and butter. Cook ovwer low heat, stirring constantly , until melted and smooth. Remove the pan from heat. Let cool 10 min.
3. Add the sugar and vanilla to the cooled chocolate mixture. Whisk until blended. Add eggs, whisking in one egg at a time.
4. Pour the batter in the cupcakes, filling each cup almost to the top of the foil. Bake until a toothpick inserted into the center of a cake comes out with wet clumps on it, about 35 minutes. Let cook (the centers of the cakes will sink slightly)
5. Refrigerat ethe cakes in the pan until cold, about 4 hours, or up to 3 days. Serve cool.
I like to put a little dollup of a frosting made with equal parts white chocolate, cream cheese, and powdered sugar. Yummy!
3/4 c. water
1/2 c. butter
1/4-1/2 c. sugar (depending upon desired sweetness)
1 tsp vanilla
3 eggs
1. preheat oven to 300 degrees. Put foil liners in muffin pan, spray lightly with cooking spray
2. In a medium saucepan, combine chocoalte, water, and butter. Cook ovwer low heat, stirring constantly , until melted and smooth. Remove the pan from heat. Let cool 10 min.
3. Add the sugar and vanilla to the cooled chocolate mixture. Whisk until blended. Add eggs, whisking in one egg at a time.
4. Pour the batter in the cupcakes, filling each cup almost to the top of the foil. Bake until a toothpick inserted into the center of a cake comes out with wet clumps on it, about 35 minutes. Let cook (the centers of the cakes will sink slightly)
5. Refrigerat ethe cakes in the pan until cold, about 4 hours, or up to 3 days. Serve cool.
I like to put a little dollup of a frosting made with equal parts white chocolate, cream cheese, and powdered sugar. Yummy!
pavlova
4 whites from large eggs
1/4 tsp cream of tartar
1 c. sugar
2 T cornstarch
1 tsp white vinegar
1 tsp vanilla
1. Arrange the oven rack in the middle of the oven, and preheat to 350 degrees. Line the cookie sheet with parchment paper.
2. In the large bowl, combine the egg whites and cream of tartar. Beat on medium-high speed until the whites are fluffy and form soft peaks
3. With the mixer running, slowly add the sugar. Beat until firm and glossy.
4. Stop the mixer. Using the rubber spatula, scrape down the sides of the bowl. Add the cornstarch, vinegar, and vanilla. Beat until blended.
5. using the spatula, scrape the meringue into a tall mound on the prepared sheet. Spread to form a tall 6-inch round with an indent in the center.
6. Place the sheet in the oven, then reduce the temperature to 200 degrees. Bake 1 hour and 15 minutes. Turn the oven off and leave the meringu in the oven until completely cool.
Serve with whipped cream and fresh fruit.
Whip cream: 3/4 c. chilled heavy cream, 1 T sugar, and 1/4 tsp vanilla.
"frost" pavlova and then decorate with berries and kiwi fruit
1/4 tsp cream of tartar
1 c. sugar
2 T cornstarch
1 tsp white vinegar
1 tsp vanilla
1. Arrange the oven rack in the middle of the oven, and preheat to 350 degrees. Line the cookie sheet with parchment paper.
2. In the large bowl, combine the egg whites and cream of tartar. Beat on medium-high speed until the whites are fluffy and form soft peaks
3. With the mixer running, slowly add the sugar. Beat until firm and glossy.
4. Stop the mixer. Using the rubber spatula, scrape down the sides of the bowl. Add the cornstarch, vinegar, and vanilla. Beat until blended.
5. using the spatula, scrape the meringue into a tall mound on the prepared sheet. Spread to form a tall 6-inch round with an indent in the center.
6. Place the sheet in the oven, then reduce the temperature to 200 degrees. Bake 1 hour and 15 minutes. Turn the oven off and leave the meringu in the oven until completely cool.
Serve with whipped cream and fresh fruit.
Whip cream: 3/4 c. chilled heavy cream, 1 T sugar, and 1/4 tsp vanilla.
"frost" pavlova and then decorate with berries and kiwi fruit
Anzac Biscuits
1 1/4 c. flour
1 c. oatmeal
3/4 c. brown sugar
1/2 c. shredded coconut
1/3 c. macadamia nuts ( I like to use white chocolate chips instead)
1 1/2 tsp. baking powder
6 T butter, melted
2 T corn syrup or agave
1 tsp. vanilla
Stir all ingredients together and bake on cookie sheet about 13 min.
1 c. oatmeal
3/4 c. brown sugar
1/2 c. shredded coconut
1/3 c. macadamia nuts ( I like to use white chocolate chips instead)
1 1/2 tsp. baking powder
6 T butter, melted
2 T corn syrup or agave
1 tsp. vanilla
Stir all ingredients together and bake on cookie sheet about 13 min.
Vegetable Fried Rice
3 T oil
1 onion, chopped
1 red bell pepper, chopped
1 garlic clove, minced
2 c. cooked brown rice
1/2 c. green peas
1 carrot, pelled and chopped finely
3 large eggs
3 T Braggs amino acid
1. Heat 2 T of oil in wok or large pan over medium-high heat. Add the onion, pepper, and garlic. Cook, stirring constantly, until softened, about 3 minutes.
2. Add rice, peas, and carrot. Cook, stirring constantly, until vegtables are tender, about 4 minutes.
3. Push the cooked ingredients to the edge of the wok. Add the rmaining 1 T oil to the center of the wok. Pour in the eggs and stir until scrambled. Slowly stir in the rice mixture until blended.
4. Add Braggs. Cook, stirring constnatly, until well blende, about 1 minutes. Serve hot.
1 onion, chopped
1 red bell pepper, chopped
1 garlic clove, minced
2 c. cooked brown rice
1/2 c. green peas
1 carrot, pelled and chopped finely
3 large eggs
3 T Braggs amino acid
1. Heat 2 T of oil in wok or large pan over medium-high heat. Add the onion, pepper, and garlic. Cook, stirring constantly, until softened, about 3 minutes.
2. Add rice, peas, and carrot. Cook, stirring constantly, until vegtables are tender, about 4 minutes.
3. Push the cooked ingredients to the edge of the wok. Add the rmaining 1 T oil to the center of the wok. Pour in the eggs and stir until scrambled. Slowly stir in the rice mixture until blended.
4. Add Braggs. Cook, stirring constnatly, until well blende, about 1 minutes. Serve hot.
Strawberry cupcakes
2/3 c. whole fresh or frozen strawberries, thawed
1 1/2 c. ww flour or GF flour
1 tsp baking powder
1/4 tsp coarse salt
1/4 c. coconut or almond milk
1 tsp. vanilla
1/2 c butter, room temperature
1 c. agave or sugar
2 large egg, room temp
1. Preheat oven to 350 degrees. Line a 12 cup muffin tin with cupcake liners, or 24-cyo mini muffin tin.\
2. Puree strawberries, to 1/3 c. of puree, if extra save for frosting
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium an dslowly add eggs until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixiture; mix until just blended. Slowly add remaining flour mixture.
6. Divide batter evenly among prepared muffin cups. Cook 22-25 min for regular muffins or 10-12 min for mini muffins
Frosting:
1/2 c. whole frozen strawberries, thawed
1 c. butter, chilled and firm
pinch of salt
3 1/2 c. powdered sugar
1/2 tsp vanilla
puree strawberries. Beat together butter and salt until light and fluffy. Add powdered sugar, beat well. Add vanilla and strawberry puree until mixed.
1 1/2 c. ww flour or GF flour
1 tsp baking powder
1/4 tsp coarse salt
1/4 c. coconut or almond milk
1 tsp. vanilla
1/2 c butter, room temperature
1 c. agave or sugar
2 large egg, room temp
1. Preheat oven to 350 degrees. Line a 12 cup muffin tin with cupcake liners, or 24-cyo mini muffin tin.\
2. Puree strawberries, to 1/3 c. of puree, if extra save for frosting
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium an dslowly add eggs until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixiture; mix until just blended. Slowly add remaining flour mixture.
6. Divide batter evenly among prepared muffin cups. Cook 22-25 min for regular muffins or 10-12 min for mini muffins
Frosting:
1/2 c. whole frozen strawberries, thawed
1 c. butter, chilled and firm
pinch of salt
3 1/2 c. powdered sugar
1/2 tsp vanilla
puree strawberries. Beat together butter and salt until light and fluffy. Add powdered sugar, beat well. Add vanilla and strawberry puree until mixed.
Cranberry Pork Loin Roast
1 (2.5-3 lb) pork loin roast or rib roast
1 tsp ground ginger
1/2 tsp dried mustard
1/2 tsp salt
1/4 tsp pepper
2 T cornstarch
1 16 oz can cranberry sauce or 1 c. fresh cranberries, 1/2 c. each sugar and brown sugar
1/3 c. golden raisins
1 clove garlic, chopped
1/3 c. apple juice
1/2 small lemon, thinly sliced
Directions:
In a ziploc bag, put dry spices and cornstarch and add meat. Shake to coat. Put in slow cooker. Add cranberry sauce. Put in raisins and garlic. Pour in juice, and top with lemon slices. Cook on low for 8 hours.
1 tsp ground ginger
1/2 tsp dried mustard
1/2 tsp salt
1/4 tsp pepper
2 T cornstarch
1 16 oz can cranberry sauce or 1 c. fresh cranberries, 1/2 c. each sugar and brown sugar
1/3 c. golden raisins
1 clove garlic, chopped
1/3 c. apple juice
1/2 small lemon, thinly sliced
Directions:
In a ziploc bag, put dry spices and cornstarch and add meat. Shake to coat. Put in slow cooker. Add cranberry sauce. Put in raisins and garlic. Pour in juice, and top with lemon slices. Cook on low for 8 hours.
Broccoli, Beans, Bacon, Rice
My kids love all these things seperate, but the adults usually mix them together
Broccoli, steamed with a little salt, or roasted in the oven with garlic and salt
Bacon
Beans, I use any kind of red bean, and saute it in a saucepan with olive oil and minced garlic, then add a little Braggs seasoning, and sometimes bacon bits
Rice, we love wild/brown rice blend made with chicken broth
toasted pine nuts
parmesean cheese
Put everything on the table and let everyone make their own creations
Broccoli, steamed with a little salt, or roasted in the oven with garlic and salt
Bacon
Beans, I use any kind of red bean, and saute it in a saucepan with olive oil and minced garlic, then add a little Braggs seasoning, and sometimes bacon bits
Rice, we love wild/brown rice blend made with chicken broth
toasted pine nuts
parmesean cheese
Put everything on the table and let everyone make their own creations
Tuesday, September 4, 2012
Quinoa salad with chicken and grapes
1 c. quinoa
2 c. water
3 1/4 tsp. salt, divided
2 tsp dijon mustard
2 T lime juice
1/2 tsp. cumin
1/2 tsp. pepper
6 T Olive oil
2 c. cooked, diced chicken
1 c. halved grapes
2 celery ribs, finely chopped
Rinse quinoa and put in boiling water and 1/4 tsp. salt. Return to boil and simmer 15 min. whisk sauce ingredients together and combine all ingredients. Serve hot or cold
2 c. water
3 1/4 tsp. salt, divided
2 tsp dijon mustard
2 T lime juice
1/2 tsp. cumin
1/2 tsp. pepper
6 T Olive oil
2 c. cooked, diced chicken
1 c. halved grapes
2 celery ribs, finely chopped
Rinse quinoa and put in boiling water and 1/4 tsp. salt. Return to boil and simmer 15 min. whisk sauce ingredients together and combine all ingredients. Serve hot or cold
Monday, September 3, 2012
Peppermint Patties/ Raspberry Cremes
12 oz dark chocolate, ( I use chocoley chocolate)
1/2 tsp. peppermint oil (I used 1/4 tsp. of doterra peppermint oil)
1/2 tsp. vanilla
1 lb. powdered sugar
3 T soft butter
1/4 c. evaporated milk
1. Mix all except chocolate
2. Roll into 1 inch balls
3. Place on a lined cookie sheet
4. Refrigerate for 20 to 25 minutes
5. Flatten with the bottom of glass jar or cup to about 1/4 of inch
6. Refrigerate 30 more minutes
7. Melt chocolate, and dip
These are my favorite candy, I love them
I made Raspberry Cremes using thing recipe, and just substituting raspberry flavor for the peppermint, they were delicious
1/2 tsp. peppermint oil (I used 1/4 tsp. of doterra peppermint oil)
1/2 tsp. vanilla
1 lb. powdered sugar
3 T soft butter
1/4 c. evaporated milk
1. Mix all except chocolate
2. Roll into 1 inch balls
3. Place on a lined cookie sheet
4. Refrigerate for 20 to 25 minutes
5. Flatten with the bottom of glass jar or cup to about 1/4 of inch
6. Refrigerate 30 more minutes
7. Melt chocolate, and dip
These are my favorite candy, I love them
I made Raspberry Cremes using thing recipe, and just substituting raspberry flavor for the peppermint, they were delicious
Tomato, Basil, Chicken fresco in microwave
4 garlic cloves
2 c. grape tomatoes
3 c. uncooked pasta (I use GF pasta)
3 c. chicken broth
1/2 tsp. each of salt and pepper
1 1/4 c. fresh basil leaves, chopped
1 oz parmesan
2 c. chicken, cooked, chopped (I like to use chicken from a rotisseri chicken)
1. I use my pampered chef deep covered baker, but you can use any pan that can go in the microwave with a lid. In pan slice garlic and lay across bottom, and sprinkle tomotes over it evenly. Cover and microwave for 4-5 min, stir after 2 min.
2. Add pasta, broth, salt and pepper. Return baker to microwave and cook 16-18 more minutes. Stir after 10 min. Add Basil, cheese, and chicken and cook 2 more minutes. stir and serve
2 c. grape tomatoes
3 c. uncooked pasta (I use GF pasta)
3 c. chicken broth
1/2 tsp. each of salt and pepper
1 1/4 c. fresh basil leaves, chopped
1 oz parmesan
2 c. chicken, cooked, chopped (I like to use chicken from a rotisseri chicken)
1. I use my pampered chef deep covered baker, but you can use any pan that can go in the microwave with a lid. In pan slice garlic and lay across bottom, and sprinkle tomotes over it evenly. Cover and microwave for 4-5 min, stir after 2 min.
2. Add pasta, broth, salt and pepper. Return baker to microwave and cook 16-18 more minutes. Stir after 10 min. Add Basil, cheese, and chicken and cook 2 more minutes. stir and serve
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