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Showing posts from January, 2012

Lentils over Rice

Great no-meat recipe that has lots of protein. It says to serve it over brown rice, but white is just fine too.

1 large onion, chopped
1 carrot, chopped
1 TBSP olive oil
1/2 tsp thyme leaves
1/2 tsp marjoram leaves
2 cups chicken or vegetable broth
1 cup water
1 cup uncooked lentils
2 8oz cans diced tomatoes
1/4 cup parsley, chopped
6 cups cooked brown rice

In a large pot saute onion and carrots in the olive oil for 3-5 minutes until tender. Add thyme and marjoram and saute for 1 more minute. Add chicken broth, water, lentils, tomatoes, and parsley. Simmer for 1 hour, stirring occasionally. Add water if necessary. Serve over rice.

NOTE: I use ground thyme and marjoram cause that's what I have on hand. It works just fine. I also add a palm full of dried parsley if I don't have the fresh stuff.

SUPER 7 Layer Dip

This is my traditional Super Bowl 7 layer dip. It's different from other 7 layer dips because I serve it warm. It make a huge difference and is always a hit.

In a 9x13 pan layer:
1 can of refried beans
1 16oz sour cream mixed with 1 packet of taco seasoning
3 Avocados, mashed
3-4 Roma tomatoes, diced
3 green onions, sliced
1 small can of sliced black olives
grated cheddar cheese to cover the top

Can be refrigerated until you are ready to serve. Put into a 350 oven for 15-30 minutes. Just until the cheese is fully melted on top. Do not over heat! Keep a close watch on it. Serve with tortilla chips.

Quick Mex Mix

This is a versatile mix that can be used several ways; dinner, lunch, or snack. It's vegetarian and I like to use it for one of my meatless days. If you like to add meat you can substitute a can of chicken for the black beans.

You can make the mix ahead of time and keep it in the fridge until you are ready to make your meal or snack.

Mex Mix:
1 can refried beans
1 can black beans, drained and rinsed
1/2 cup salsa of your choice
1/2 cup cheddar cheese, shredded
1 small can diced green chile's (optional)

Idea 1: Quesadilla's
Make quesedillas with flour tortillas. Spread Mex Mix on a flour tortilla, add a little extra cheese then put another tortilla on top. Heat on a griddle or fry pan until crispy and light brown, flip and do the other side. Cut like a pizza. Sides to serve it with for a dinner would be canned fruit and/or Spanish rice.

Idea 2: Baked Burritos
Warm some flour tortillas on a griddle. Measure out 1/2 cup of Mex Mix and add it to the middle of the flour tort…

Zucchini your kids will eat

My kids LOVE these. We actually fight over the leftovers. Sorry for the complete lack of measurements on this one. I have no idea the exact amounts, but if you follow the instructions you should be fine.

2 medium zucchinis
2 TBS butter
dash of salt
sprinkle of Parmesan cheese

In a 9 inch skillet, melt butter. Cut off the ends of the zucchini, then cut them lengthwise in half, then cut those halves in half lengthwise again. Dice it into chunks and put into the melted butter on medium heat. Stir until all the zucchini is coated in butter, dash with salt, then cover for 5 minutes or until zucchini is tender.

Take off the lid and raise the temp to med high to high. Let stand for a few minutes, to get a nice brown color on them. Stir occasionally to give other pieces a chance to brown and so not to burn the ones on the bottom. Finally when it's mostly brown, sprinkle with the parm and remove from heat. Delicious!

Whole Wheat Sandwich Bread

I have made it my quest over the years to make a whole wheat bread that could be sliced thin enough to make a sandwich and not fall apart. I found how to do it using this recipe to the letter. Follow the instructions and practice and eventually you can do it to. A HUGE thanks to my friend Michele at Sweet Luvin' In The Kitchen for her time and effort to perfect this recipe.

5 cups fresh ground whole wheat flour, or whole wheat bread flour
1 ½ Tbsp. instant yeast
¼ cup vital wheat gluten (I’ve used as little as 2 Tbsp. with good results.)
½ Tbsp. salt
½ cup potato flakes (I’ve used as little as ¼ cup with good results. Even if you omit the flakes, your bread should still turn out well, it just may be slightly dryer.)
1 ½ Tbsp. liquid lecithin (You can buy it at Macey’s locally- don’t measure it, it’s way too messy. Just squeeze about the size of a quarter for each Tbsp. into the mixing bowl. You can also sub about 2-3 Tbsp. butter or oil.)
1/4 cup honey (spray the inside …

Ham Bone Soup

I found this recipe because I was sick of making Split Pea Soup every time I had leftover ham or a ham bone. This also helps me use up my supply of dried pinto beans. It's a sweet and savory soup and I love it!

2 cups dried pinto beans
1 pound ham, cubed OR 1 ham bone
4 cups water
1 can diced tomatoes
2 cans chicken broth
1 medium onion, chopped
3 cloves garlic
1 green pepper, diced
4 tbsp. brown sugar
2 tsp. chili powder
1 tsp. salt
1 bay leaf
1 tsp. oregano
1/2 tsp. cumin
1/2 tsp. rosemary
1/2 tsp. celery seed
1/2 tsp. thyme
1/2 tsp. marjoram
1/4 tsp. curry powder
4 whole cloves

Directions:
Wash beans and soak them overnight (according to package directions), drain and put all ingredients in crock pot. Cook until the beans are tender, about 8 hours on low.

*I used one pint of home canned tomatoes and it was delicious. You can also increase the chili powder if you like it more spicy.