Monday, May 2, 2011
1/2 pkg. frozen corn, thawed
1 can black beans, rinsed
1 bunch fresh cilantro, chopped up
1 hand full of fresh basil, torn
Mix all above ingredients.
Mix ranch dressing over the salad mixture
Top with tomatoes, Monteray Jack cheese, and crushed corn chips
Gently toss again.
Grill 2-3 chicken breast that have been salt and peppered.
Once chicken is cooked slice into strips and then cube.
Pour honey BBQ sauce over and add to salad.
Tuesday, March 29, 2011
Tuesday, March 15, 2011
2 medium heads cauliflower florets, chopped about 1 inch squareFor Sauce
1 cup heavy cream
4 oz cheddar cheese, shredded (about 1 cup)
1 tablespoon grainy mustard
pinch cayenne pepper
salt and ground black pepper
Fit a large saucepan with a steamer basket. Fill the pan with enough water to reach just below the bottom of the basket. Bring the water to a boil over high heat and add the florets to the basket. Reduce the heat to medium, cover, and steam until the cauliflower is tender but firm, about 7 minutes.
Place the cream in a small saucepan and bring to a bare simmer over medium heat. When the cream is steaming and just starting to boil around the edges of the pan, turn off the heat and add the cheese, mustard, and cayenne. Whisk together until smooth. Season to taste with salt and pepper. Toss the cauliflower gently with the cheese sauce in a serving bowl. Adjust the seasoning and serve immediately.
Note: This is yummy, and tho not low-cal, my kids eat lots of cauliflower when I make it!
Wednesday, February 16, 2011
1 Teaspoon Canola oil
1 Tablespoon Sugar
Nonstick cooking spray
1 Cup Warm water
2 Tablespoon Margarine
2 1/2 Cup White flour
1/4 Cup Fresh rosemary; chopped − (or 2 tbsps dried)
1 Teaspoon Salt
Place yeast, sugar and water in a large bowl or food processor and allow the
mixture to become bubbly. Mix in 2 c of flour and salt. Knead for about 10
min or process in food processor for 15 sec until smooth and elastic; add
flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let
dough rise in a warm place for 1 hr, until doubled.
Punch down dough and divide in half. Let the dough rest for a few minutes.
Coat 2 9−in square cake pans with nonstick spray.
Press dough into pans. Melt margarine. Brush margarine over the tops of the
loaves. Sprinkle rosemary over the loaves and lightly press into the
surface. Let the loaves rise again until doubled, about 45 min.
Preheat oven to 450 F. Lightly sprinkle salt over the loaves. Bake for 20 −
25 min, until lightly browned.
Personal Notes: This is the most awesome bread. It is great with sandwiches or just dipped in olive oil and fresh black pepper. I really can't get enough of it and it is really not too hard to make. Good luck!
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split
1/2 cup crumbled feta cheese
|1.||In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.|
|2.||Preheat the grill for high heat.|
|3.||Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.|
|4.||Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.|
Personal Notes: I have an awesome recipe for Focaccia bread that will post also. Great sandwich!!!
Thursday, February 3, 2011
Prep Time: 25 min Cook Time: 40 min Serves: 6 servings
• 4 pounds sweet potatoes, peeled and quartered
• Freshly ground black pepper
• 1/2 cup canola oil
• 2 large red onions, finely chopped
• 1/4 cup honey
• 1/2 cup butter
• 1 bag baby spinach (between 10 ounces and 16 ounces), soaked, well-rinsed and dried
Preheat an oven to 350 degrees F.
Monday, January 31, 2011
½ cup quinoa
1 cup water
¼ cup orange juice
¼ cup chopped fresh cilantro
1 Tbsp. rice vinegar
1 tsp. sesame oil
1 tsp. minced fresh ginger
1/8 tsp. salt
pinch of cayenne pepper
1 small mango, diced
1 small red bell pepper, diced
1 cup canned black beans rinsed
2 scallions thinly sliced
1. Toast quinoa in a small dry saucepan over medium heat, stirring often, until it crackles and becomes aromatic (4-6 min.). Transfer to a fine sieve and rinse thoroughly. (Wait till any froth goes away). Return the quinoa to the pot and add water. Bring toa simmer; reduce heat to maintain a simmer. Cover and cook until the quinoa is tender and liquid has been absorbed. 15-20 minutes.
2. Meanwhile, whisk orange juice, cilantro, vinegar, oil, ginger, salt and cayenne in a medium bowl. Add mango, bell pepper, beans and scallions; toss to coat.
3. When the quinoa is finished cooking, add to the mango mixture and toss to combine.
Monday, January 24, 2011
from The Essential Vegetarian Cookbook
Prep time: 15 minutes
Total cooking time: 40-45 minutes
4 cloves garlic
1 Tablespoon oil
1 teaspoon chilii powder
1 teaspoon salt
1 teaspoon tumeric
1 teaspoon paprika
1 Tablespoon ground cumin
1 Tablespoon ground coriander
2 x 440 g (14 oz) cans chickpeas, drained
440 g (14 oz) canned tomato pieces
1 teaspoon garam masala
1.) Slice onions finely; crush the garlic. Heat oil in a medium pan. Add onion and garlic to pan; cook over medium heat, stirring until soft.
2.) Add the chilli powder, salt, turmeric, paprika, cumin and coriander. Stir over heat for 1 minute.
3.) Add chickpeas and undrained tomatoes, stir until combined. Simmer, covered, over low heat 20 minutes, stirring occasionally. Stir in garam masala. Simmer, covered, for another 10 minutes.
PERSONAL NOTE: This makes a delicious meal wrapped inside chapattis or naan bread. I usually double the recipe, because we love it.