From Rachel Ray today!
1 package corn tortillas or any color corn chips
2 tablespoons vegetable oil or cooking spray
1 box elbow macaroni
1 tablespoon EVOO – Extra Virgin Olive Oil
2 pounds ground beef
1 medium onion, finely chopped
6 cloves garlic, grated, divided
4 jalapeño peppers, finely chopped, divided
2 tablespoons chili powder
1 tablespoon coriander
1 tablespoon cumin
3 tablespoons tomato paste
1 bottle of beer
3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
1 14.5-ounce can chopped tomatoes with chilies, drained
3 cups shredded yellow cheddar cheese, divided
2 cans vegetarian spicy refried beans
5 to 6 plum tomatoes, seeded and diced
1 small red onion, finely chopped
1/4 cup cilantro, chopped
Salt
2 limes, zest of 1 and juice of 2
2 avocados
Juice of 1 lemon
Hot sauce to taste
1/2 head iceberg lettuce, shredded
1/2 cup chopped olives with pimientos
1 bunch scallions, chopped
Aired on: March 31, 2009
Yields: 12 servings
Preparation
Preheat oven to 400˚F.
If using corn tortillas, cut them into thin strips about 1/2 inch thick, and place them onto a baking sheet. Toss them with some vegetable oil or spray with cooking spray and season them with salt and ground pepper. Pop them into the oven and cook until crispy and golden, about 15 minutes.
Bring a large pot of water up to a boil over high heat. Salt the water then add the noodles and cook to package instructions.
Place a large skillet over medium high heat with a tablespoon EVOO. Brown the meat, then add in the onion, 4 cloves grated garlic and 2 jalapeños, and cook until tender.
Step
Season the meat and veggies with chili powder, coriander, cumin and tomato paste. Let the meat mixture cook for a minute or two with the spices, then add the beer and let that cook down for about 4-5 minutes. Reserve.
Step
While the meat is cooking, make the cheese sauce: In a saucepot over medium heat, melt the butter. Add the flour and give it a stir to combine with the butter. Cook for a minute or so then whisk in the milk. Cook until thickened.
Drain the can of tomatoes with chilies and add them to the thickened milk mixture. Fold in 2 1/2 cups cheese and the reserved noodles. Season with salt and pepper, and reserve.
In another saucepot, heat up the can of refried beans with a little bit of water.
Step
To build the casserole, spread the beef mixture out in the bottom of a casserole dish. Top with the refried beans and finish it off with the mac and cheeses and the remaining cheese. Pop the casserole into the oven and bake until golden brown, about 15-20 minutes.
While the casserole is baking, make the salsa: Mix the plum tomatoes, remaining jalapeño peppers, red onion and cilantro in a small bowl. Season with salt, lime zest and juice, and reserve.
For the guacamole sour cream, scoop the flesh of the avocados into the bowl of a food processor and add the sour cream, lemon juice, remaining 2 cloves grated garlic and hot sauce. Process until creamy.
Step
Once the casserole comes out of the oven, top it with the crispy corn strips and shredded iceberg lettuce. Top with the salsa, then the guacamole sour cream and finally the chopped olives with pimientos and scallions.
Showing posts with label easy. Show all posts
Showing posts with label easy. Show all posts
Tuesday, March 31, 2009
Sunday, January 4, 2009
Wings in Sweet and Sour Sauce
Ingredients:
- 18 chicken wings
- 1/4 cup balsamic vinegar or red wine vinegar
- 1 cup apricot preserves
- 1 cup ketchup
- 3 tablespoons prepared horseradish
- 1 cup sweet onion, finely chopped
- 1 teaspoon hot sauce, or to taste
Preparation:
Pat the chicken wings dry and place then in the slow cooker or crockpot.In a bowl, mix together remaining ingredients.
Taste and adjust seasonings.
Pour the sauce over the wings. Cover the slow cooker and cook on low until the chicken is tender, about 4 to 5 hours.
Monday, October 20, 2008
Creamy Turkey and Vegetable Soup
1 medium onion, diced
1 medium celery rib, diced
1 medium carrot, diced
1 garlic clove, minced
1/4 cup flour
3 1/2 cups turkey stock
1 /12 cups diced cooked turkey meat
3/4 cup frozen corn kernels
3/4 cup light cream or milk
1 tsp dried sage
Salt and pepper
Melt butter or heat oil in a pot set over medium heat.Add onion, celery, and garlic and cook til softened, about 5 minutes. Mix the flour and cook 2 minutes more. While stirring, slowly pour in stock. Mix in diced turkey, corn and sage, bring the soup to a simmer, and simmer 15 minutes. Mix in cream or milk and heat throughj 1 to 2 minutes. Season with salt and pepper and serve.
1 medium celery rib, diced
1 medium carrot, diced
1 garlic clove, minced
1/4 cup flour
3 1/2 cups turkey stock
1 /12 cups diced cooked turkey meat
3/4 cup frozen corn kernels
3/4 cup light cream or milk
1 tsp dried sage
Salt and pepper
Melt butter or heat oil in a pot set over medium heat.Add onion, celery, and garlic and cook til softened, about 5 minutes. Mix the flour and cook 2 minutes more. While stirring, slowly pour in stock. Mix in diced turkey, corn and sage, bring the soup to a simmer, and simmer 15 minutes. Mix in cream or milk and heat throughj 1 to 2 minutes. Season with salt and pepper and serve.
Polynesian Chicken
1 fryer chicken cut up
1/4 cup soy sauce
3 Tbsp vegetable oil
1 tsp ginger
2 Tbsp minced onion
1/2 cup flour
1 can pineapple chunks
1 can mandarin oranges
2 Tbsp cornstarch
1.4 cup water
1/4 cup toasted slivered almonds
Arrange chicken in shallow pan. Combine soy sauce, oil, ginger, onion and marinate chicken for one hour. Shake chicken in flour and brown oil in fry pan. Drain fruit and set aside. Add fruit juices to soy marinade. Combine cornstarch and water and add to soy fruit sauce. Place chicken in casserole. Pour soy fruit sauce over and bake in a 350F oven for 45 minutes. Shortly before serving, add fruit and almonds.
Serves 4.
1/4 cup soy sauce
3 Tbsp vegetable oil
1 tsp ginger
2 Tbsp minced onion
1/2 cup flour
1 can pineapple chunks
1 can mandarin oranges
2 Tbsp cornstarch
1.4 cup water
1/4 cup toasted slivered almonds
Arrange chicken in shallow pan. Combine soy sauce, oil, ginger, onion and marinate chicken for one hour. Shake chicken in flour and brown oil in fry pan. Drain fruit and set aside. Add fruit juices to soy marinade. Combine cornstarch and water and add to soy fruit sauce. Place chicken in casserole. Pour soy fruit sauce over and bake in a 350F oven for 45 minutes. Shortly before serving, add fruit and almonds.
Serves 4.
Friday, September 21, 2007
Maple-Mustard Glazed Chicken
3/4 cup maple-flavored syrup
1/2 cup Dijon mustard
2 tablespoons chopped fresh chives
1 cut-up whole chicken (3 to 3 1/2 lb)
1 teaspoon seasoned salt
1/4 teaspoon coarse ground black pepper
Heat coals or gas grill for direct heat. In 1-quart saucepan, mix maple syrup, mustard and chives.
Sprinkle both sides of chicken pieces with seasoned salt and pepper. Cover and grill chicken over medium heat, skin sides up, 15 minutes; turn chicken. Cover and grill 20 to 40 minutes longer, turning occasionally and brushing 2 or 3 times with mustard mixture, until juice of chicken is clear when thickest piece is cut to bone.
Heat remaining mustard mixture to boiling; boil 1 minute. Serve sauce with chicken.
1/2 cup Dijon mustard
2 tablespoons chopped fresh chives
1 cut-up whole chicken (3 to 3 1/2 lb)
1 teaspoon seasoned salt
1/4 teaspoon coarse ground black pepper
Heat coals or gas grill for direct heat. In 1-quart saucepan, mix maple syrup, mustard and chives.
Sprinkle both sides of chicken pieces with seasoned salt and pepper. Cover and grill chicken over medium heat, skin sides up, 15 minutes; turn chicken. Cover and grill 20 to 40 minutes longer, turning occasionally and brushing 2 or 3 times with mustard mixture, until juice of chicken is clear when thickest piece is cut to bone.
Heat remaining mustard mixture to boiling; boil 1 minute. Serve sauce with chicken.
Thursday, September 20, 2007
Turkey onion green chile burgers
from caroline's kitchen
1.5 lbs of ground turkey (the turkey with a bit of fat is good b/c it helps it hold together)
1 can (or 6 freshly roasted and peeled and chopped) of chopped green chiles, drained
1 package of the dry lipton onion soup mix
pepper to taste
mix all together and form 4-6 patties. cook on the grill for 7-10 mins (or until it is the wellness you like)
and you are done!
slap 'em in the buns. and serve with cheese if desired.
1.5 lbs of ground turkey (the turkey with a bit of fat is good b/c it helps it hold together)
1 can (or 6 freshly roasted and peeled and chopped) of chopped green chiles, drained
1 package of the dry lipton onion soup mix
pepper to taste
mix all together and form 4-6 patties. cook on the grill for 7-10 mins (or until it is the wellness you like)
and you are done!
slap 'em in the buns. and serve with cheese if desired.
Beef and Broccoli
This is a great week-day supper. Fast and delicious! We always have this with a big bowl of rice, and everyone just loves it - even the kids! You can add any other veggies that your family likes!
1 lb steak, cut into thin slices
1/2 cup water, divided
1/2 cup soya sauce
4 tablespoons brown sugar
3 tablespoons vinegar
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
1 tablespoon cornstarch
3 tablespoons oil
1 bunch broccoli, cut up
1 large onion, chopped
4-6 servings
Marinate steak in mixture of 1/2 of Water, Soya Sauce, Sugar, Vinegar, Garlic, Ginger and Cornstarch.
(At least 10 Minutes).
Drain well, reserving marinade.
Heat oil in wok or skillet.
Add steak and brown.
Add broccoli and onion.
Cook at medium-high heat, stirring for 1 minutes.
Add remaining Water (1/4 cup), cover and steam for 3-4 minutes until Broccoli is tender-crisp. Add marinade and cook until sauce is hot and thick.
Enjoy......
1 lb steak, cut into thin slices
1/2 cup water, divided
1/2 cup soya sauce
4 tablespoons brown sugar
3 tablespoons vinegar
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
1 tablespoon cornstarch
3 tablespoons oil
1 bunch broccoli, cut up
1 large onion, chopped
4-6 servings
Marinate steak in mixture of 1/2 of Water, Soya Sauce, Sugar, Vinegar, Garlic, Ginger and Cornstarch.
(At least 10 Minutes).
Drain well, reserving marinade.
Heat oil in wok or skillet.
Add steak and brown.
Add broccoli and onion.
Cook at medium-high heat, stirring for 1 minutes.
Add remaining Water (1/4 cup), cover and steam for 3-4 minutes until Broccoli is tender-crisp. Add marinade and cook until sauce is hot and thick.
Enjoy......
Shredded French-Dip Sandwiches
From Sandra's kitchen
This makes some of the best hot sandwiches. Delicious, deeply flavored beef with rich aujus for dipping. Put it together in the morning and come home to a great meal! We like it with a green salad and some chips on the side. I'm not sure where this came from- maybe the food network or some magazine. The left-overs(if there are any) freeze well.
6-8 servings
3 lbs chuck roast
1 (10 3/4 ounce) can French onion soup
1 (10 3/4 ounce) can beef consomme
1 (10 3/4 ounce) can condensed beef broth
1 teaspoon beef bouillon granules
8-10 Sub or Kaiser Buns
Cut roast in half, place pieces into crockpot.
Combine canned soups with bouillon granules.
DO NOT DILUTE SOUPS!
Pour over meat.
Cover, cook on low 8 hours.
Remove meat from crockpot,shred with forks.
Skim fat from aujus in crockpot.
Return meat to crockpot,to rewarm.
Pile meat on rolls.
Serve juice as dipping sauce on the side.
Yumpy.......
This makes some of the best hot sandwiches. Delicious, deeply flavored beef with rich aujus for dipping. Put it together in the morning and come home to a great meal! We like it with a green salad and some chips on the side. I'm not sure where this came from- maybe the food network or some magazine. The left-overs(if there are any) freeze well.
6-8 servings
3 lbs chuck roast
1 (10 3/4 ounce) can French onion soup
1 (10 3/4 ounce) can beef consomme
1 (10 3/4 ounce) can condensed beef broth
1 teaspoon beef bouillon granules
8-10 Sub or Kaiser Buns
Cut roast in half, place pieces into crockpot.
Combine canned soups with bouillon granules.
DO NOT DILUTE SOUPS!
Pour over meat.
Cover, cook on low 8 hours.
Remove meat from crockpot,shred with forks.
Skim fat from aujus in crockpot.
Return meat to crockpot,to rewarm.
Pile meat on rolls.
Serve juice as dipping sauce on the side.
Yumpy.......
Peanut Sesame Chicken Stirfry
1 cup Kraft Catalina Dressing
1/4 cup Kraft Peanut Butter
3 Tbsp. each soy sauce and lemon juice
2 Tbsp. sesame seeds
Chicken breasts
3 sliced green onions
1 each sliced carrots and celery
1 each cubed green and red pepper
Cooked noodles
Mix together dressing, peanut butter, soy sauce and lemon juice.
Stir fry sesame seeds and chicken in one-third of the prepared sauce in a wok or a heavy skillet.
Add remaining ingredients and cook until vegetables are tender. Serve over rice or cooked noodles.
from Mona
1/4 cup Kraft Peanut Butter
3 Tbsp. each soy sauce and lemon juice
2 Tbsp. sesame seeds
Chicken breasts
3 sliced green onions
1 each sliced carrots and celery
1 each cubed green and red pepper
Cooked noodles
Mix together dressing, peanut butter, soy sauce and lemon juice.
Stir fry sesame seeds and chicken in one-third of the prepared sauce in a wok or a heavy skillet.
Add remaining ingredients and cook until vegetables are tender. Serve over rice or cooked noodles.
from Mona
Ham Potato Bake
2 1/2 lbs. small sweet potatoes, peeled, cut into bite-size pieces
1 1/2 lbs. boneless ham steak
2/3 cup packed brown sugar
2 tsp. prepared mustard
2/3 cup and 1 cup apple juice
Put sweet potato into 3.5L slow cooker. Place ham steak over top.
Mix brown sugar, mustard and apple juice in small cup. Sprinkle over ham. Cover. Cook on low for 7-8 hours or on high for 3 1/2 - 4 hours. Add cornstarch to thicken about ½ hour before it is finished cooking. Cut ham into serving-size pieces. Serves 4.
The only thing I would do differently is to cut the ham into bite-size pieces and mix it in with the sweet potato so it has a nice ham flavor to it.
1 1/2 lbs. boneless ham steak
2/3 cup packed brown sugar
2 tsp. prepared mustard
2/3 cup and 1 cup apple juice
Put sweet potato into 3.5L slow cooker. Place ham steak over top.
Mix brown sugar, mustard and apple juice in small cup. Sprinkle over ham. Cover. Cook on low for 7-8 hours or on high for 3 1/2 - 4 hours. Add cornstarch to thicken about ½ hour before it is finished cooking. Cut ham into serving-size pieces. Serves 4.
The only thing I would do differently is to cut the ham into bite-size pieces and mix it in with the sweet potato so it has a nice ham flavor to it.
Bow Island Bean Soup
2 cup bean mix
2 quarts water
1 lb diced ham
1 large onion chopped
1 clove garlic, minced
1/2 tsp salt
1- 4oz can green chillies, undrained
1- 19 0z diced tomatoes, undrained
Mix all in crockpot and cook on low for 8 hours.
2 quarts water
1 lb diced ham
1 large onion chopped
1 clove garlic, minced
1/2 tsp salt
1- 4oz can green chillies, undrained
1- 19 0z diced tomatoes, undrained
Mix all in crockpot and cook on low for 8 hours.
Pork on a Bun
1 3-4 onz pork-butt roast or beef brisket
Salt and Pepper to Taste
2 med onions, sliced
1 16-onz jar BBQ sauce
Soft Rolls
Carefully trim the meat of visible fat and saeson it with salt and pepper. Place the onionsi n the bottom of the slow cooker, then lay the peat on top of them. (You may have to cut the brisket in half and stack pieces.) Pour aout a half cup of the BBQ sauce over the meat and turn to coat. Cover and cook for 9 - 10 hours on low. Carefully remove the cooked meat and pour out the fat and juices, retaining the onions. If you're using the pork, shred it with two forks. Put the pork back in the cooker, mix in the remining BBQ sauce and let it cook another half hour or so. Serve it on soft rolls, onions on the side. Serves 8 - 10
Salt and Pepper to Taste
2 med onions, sliced
1 16-onz jar BBQ sauce
Soft Rolls
Carefully trim the meat of visible fat and saeson it with salt and pepper. Place the onionsi n the bottom of the slow cooker, then lay the peat on top of them. (You may have to cut the brisket in half and stack pieces.) Pour aout a half cup of the BBQ sauce over the meat and turn to coat. Cover and cook for 9 - 10 hours on low. Carefully remove the cooked meat and pour out the fat and juices, retaining the onions. If you're using the pork, shred it with two forks. Put the pork back in the cooker, mix in the remining BBQ sauce and let it cook another half hour or so. Serve it on soft rolls, onions on the side. Serves 8 - 10
Mu Shu Chicken Wraps
1 onion, diced
1 1/2 - 2 lbs boneless skinless chicken thighs
Salt & Pepper
1 cup hosin sauce
2 Tbsp honey
1/4 tsp ground ginger
1 12-oz bag groccoli coleslaw or other toppings
Flour tortillas or flatbread
PLace the diced onion in the slow cooker. Season the chicken with salt and pepper, place it on top of the onions, and cook on low for 4 -5 hours or until the meat pulls apart easily with a fork. With a slotted spoon, transfer the chicken and onions to a medium bowl and shred the meat.
In a small bowl, mix together the honey, hoisin sauce and ginger, then stir the mixture int the shredded chicken and onion. PLace a small handful of broccoli coleslaw on a warm tortilla amd add several spoonfuls of the chicken mixture and roll up. Makes 6 - 8 rolls.
1 1/2 - 2 lbs boneless skinless chicken thighs
Salt & Pepper
1 cup hosin sauce
2 Tbsp honey
1/4 tsp ground ginger
1 12-oz bag groccoli coleslaw or other toppings
Flour tortillas or flatbread
PLace the diced onion in the slow cooker. Season the chicken with salt and pepper, place it on top of the onions, and cook on low for 4 -5 hours or until the meat pulls apart easily with a fork. With a slotted spoon, transfer the chicken and onions to a medium bowl and shred the meat.
In a small bowl, mix together the honey, hoisin sauce and ginger, then stir the mixture int the shredded chicken and onion. PLace a small handful of broccoli coleslaw on a warm tortilla amd add several spoonfuls of the chicken mixture and roll up. Makes 6 - 8 rolls.
Apricot Lemon Chicken
2 lbs of boneless breast of chicken
1 lemon, quartered
1/2 teaspoon salt
1 tsp brown sugar
1/4 cup coarsely chopped dried apricots
1/4 cup orange juice
1 tsp thyme (or 3-4 four sprigs fresh thyme, if available)
Pull chicken breasts apart and place them in the bottom of a 4 1/2 quart (or similar) slow cooker. Squeeze the quartered lemons over the chicken meat, and drop the squeezed lemon quarters in the pot. Pour orange juice over the chicken. Add the remaining ingredients and stir until well mixed. Cook on high for 4 hours. Serves 6.
1 lemon, quartered
1/2 teaspoon salt
1 tsp brown sugar
1/4 cup coarsely chopped dried apricots
1/4 cup orange juice
1 tsp thyme (or 3-4 four sprigs fresh thyme, if available)
Pull chicken breasts apart and place them in the bottom of a 4 1/2 quart (or similar) slow cooker. Squeeze the quartered lemons over the chicken meat, and drop the squeezed lemon quarters in the pot. Pour orange juice over the chicken. Add the remaining ingredients and stir until well mixed. Cook on high for 4 hours. Serves 6.
Tuesday, September 11, 2007
Tortilla Soup
compliments of my fav lady Martha!
2 cloves garlice, minced
1/2 tsp ground coriander
ground pepper
2 boneless skinless chicken thighs
1 Tbsp lime juice
coarse salt
2 plum tomatoes coarsely chopped
1/2 cup frozen corn kernels
1 small minced jalapeno chilie (remove seeds for not as hot)
1 cup tortilla chips
3 scallions thinly sliced
In a small saucepan, bring 2 1/2 cups water to boil Add chicken, garlic, jalapeno, coriander and half the scallions. Season with salt and pepper. Reduce to a simmer; cover and cook until chicken is tender and opaque throughout; about 15 minutes.
Remove chicken and shred or thinly slice. Return to pan; stir in tomatoes and corn. Cook until heated through, about 3 minutes more.
Add lime juice and half the tortilla chips; stir to combine. Garnish with remaining chips and scallions; serve immediately.
* This recipie is only for 1 person - so I doubled it and it made lots for both of us. *
2 cloves garlice, minced
1/2 tsp ground coriander
ground pepper
2 boneless skinless chicken thighs
1 Tbsp lime juice
coarse salt
2 plum tomatoes coarsely chopped
1/2 cup frozen corn kernels
1 small minced jalapeno chilie (remove seeds for not as hot)
1 cup tortilla chips
3 scallions thinly sliced
In a small saucepan, bring 2 1/2 cups water to boil Add chicken, garlic, jalapeno, coriander and half the scallions. Season with salt and pepper. Reduce to a simmer; cover and cook until chicken is tender and opaque throughout; about 15 minutes.
Remove chicken and shred or thinly slice. Return to pan; stir in tomatoes and corn. Cook until heated through, about 3 minutes more.
Add lime juice and half the tortilla chips; stir to combine. Garnish with remaining chips and scallions; serve immediately.
* This recipie is only for 1 person - so I doubled it and it made lots for both of us. *
slowcooker pasta e fagioli
canadian living march 2005
6 slices bacon or pancetta, chopped
2 onions chopped
4 cloes garlic, minced
2 stalks celery, chopped
2 carrots, sliced
1 tsp each dried basil and oregano
1/4 tsp each salt and pepper
1 can (19oz/540ml) white kidney beans, drained and rinsed
4 cups chicken stock
1 can (28oz/796ml) diced tomatoes
1 bay leaf
3/4 cup tubetti or other small pasta
1/4 cup fresh parsley
1/4 cup tomato paste
1/4 cup grated parmesean
in skillet, fry bacon over med-high heat until crisp. transfer to crockpot.
drain fat from skillet, fry onions, garlic, celery, carrots, basil, oregano, salt and pepper over medium heat, stirring occasionally, until onion is softened, about 5 minutes. scrape into slow cooker. mash 1 cup of the beans, add to slow cooker along with remaining beans. add stock, tomatoes and bay leaf. cover and cook on low for 4 hours or until vegetables are tender. in pot of boiling salted water,, cook pasta until tender but firm, about 8 mintues. drain and add to slow cooker. add parsley and tomato paste, cover and cook on high for 10 minutes or until hot. discard bay leaf. sprinkle each serving with parmesean cheese.
makes 6-8 servings
each serving about 198 calories, 11g protein, 5g total fat, 28g carbs, 6g fibre, 9 mg chol, 899 mg sodium
will post tomorrow how this mostly meatless dinner goes over with the crew. thinking they can have some crusty buns to go with this, and maybe a salad.
review from the crew... the words to describe this were "awesome", "phenomenal" and "you can make that again" so i suppose it was ok LOL
6 slices bacon or pancetta, chopped
2 onions chopped
4 cloes garlic, minced
2 stalks celery, chopped
2 carrots, sliced
1 tsp each dried basil and oregano
1/4 tsp each salt and pepper
1 can (19oz/540ml) white kidney beans, drained and rinsed
4 cups chicken stock
1 can (28oz/796ml) diced tomatoes
1 bay leaf
3/4 cup tubetti or other small pasta
1/4 cup fresh parsley
1/4 cup tomato paste
1/4 cup grated parmesean
in skillet, fry bacon over med-high heat until crisp. transfer to crockpot.
drain fat from skillet, fry onions, garlic, celery, carrots, basil, oregano, salt and pepper over medium heat, stirring occasionally, until onion is softened, about 5 minutes. scrape into slow cooker. mash 1 cup of the beans, add to slow cooker along with remaining beans. add stock, tomatoes and bay leaf. cover and cook on low for 4 hours or until vegetables are tender. in pot of boiling salted water,, cook pasta until tender but firm, about 8 mintues. drain and add to slow cooker. add parsley and tomato paste, cover and cook on high for 10 minutes or until hot. discard bay leaf. sprinkle each serving with parmesean cheese.
makes 6-8 servings
each serving about 198 calories, 11g protein, 5g total fat, 28g carbs, 6g fibre, 9 mg chol, 899 mg sodium
will post tomorrow how this mostly meatless dinner goes over with the crew. thinking they can have some crusty buns to go with this, and maybe a salad.
review from the crew... the words to describe this were "awesome", "phenomenal" and "you can make that again" so i suppose it was ok LOL
Monday, July 23, 2007
Corn and Black Bean Quesadillas
Very easy, and a nice change form cooking meat for dinner.
1/2 cup mayo
1/4 cup shredded monterey jack or cheddar cheese (I like to use both)
1/4 cup salsa
1 cup corn kernels
1/2 cup canned black beans drained and rinsed
2 green onions, chopped
tortillas
sour cream
guacamole
Stir together mayo, salsa and cheese. Spread 1/4 mixture over one half of a tortilla. Sprinkle with 1/4 of the corn, beans, and onions. Fold tortilla in half and press together. Repeat.
Cook in ungreased frying pan over medium heat until lightly browned, flip and cook other side. Cut into wedges and enjoy.
I am lazy and actually just throw all the ingredients into a bowl then spread it on to the tortillas - works fine.
Makes 4 servings.
1/2 cup mayo
1/4 cup shredded monterey jack or cheddar cheese (I like to use both)
1/4 cup salsa
1 cup corn kernels
1/2 cup canned black beans drained and rinsed
2 green onions, chopped
tortillas
sour cream
guacamole
Stir together mayo, salsa and cheese. Spread 1/4 mixture over one half of a tortilla. Sprinkle with 1/4 of the corn, beans, and onions. Fold tortilla in half and press together. Repeat.
Cook in ungreased frying pan over medium heat until lightly browned, flip and cook other side. Cut into wedges and enjoy.
I am lazy and actually just throw all the ingredients into a bowl then spread it on to the tortillas - works fine.
Makes 4 servings.
Wednesday, June 27, 2007
Sarah's Thai Noodles
Another from a friend.
Boil 8 oz. Wide Rice Stick Noodles.
Meanwhile saute:
1 1/2 tsp green curry paste for 30 seconds.
Add:
3 cloves minced garlic
1 Tbsp finsh sauce
1 Tbsp oyster sauce
1 Tbsp soy sauce
1 Tbsp brown sugar
1 Tbsp vinegar
Saute for about 45 seconds.
Add one can of coconut milk.
Add a bunch of veggies. (i use broccoli, carrots & peppers)
Add cooked meat (i like chicken & shrimp.)
Add noddles.
Mix 2 eggs, and pour into 1 Tbsp oil in another frying pan. Sprinkle with basil and cook. Cut into strips and toss with other stuff.
Enjoy.
(the more curry paste you add the hotter it will be, so the less the more mild)
Boil 8 oz. Wide Rice Stick Noodles.
Meanwhile saute:
1 1/2 tsp green curry paste for 30 seconds.
Add:
3 cloves minced garlic
1 Tbsp finsh sauce
1 Tbsp oyster sauce
1 Tbsp soy sauce
1 Tbsp brown sugar
1 Tbsp vinegar
Saute for about 45 seconds.
Add one can of coconut milk.
Add a bunch of veggies. (i use broccoli, carrots & peppers)
Add cooked meat (i like chicken & shrimp.)
Add noddles.
Mix 2 eggs, and pour into 1 Tbsp oil in another frying pan. Sprinkle with basil and cook. Cut into strips and toss with other stuff.
Enjoy.
(the more curry paste you add the hotter it will be, so the less the more mild)
Tuesday, June 26, 2007
Sticky Chicken
This comes from my a friend Jody.
4-6 chicken breasts
1/4 cup corn starch
1 egg
Beat egg sligthly to break up the yolk. Then dip the chicken in the cornstarch and then the egg. Fry in a bit of oil.
Mix together for Sauce:
1 cup sugar
1/2 cup vinegar
1/2 cup water
1 Tbsp chicken oxo
4 Tbsp ketchup
1 Tbsp soya sauce
1 tsp garlic powder
1 Tbsp corn starch
Place chicken in 9x13 pan and pour sauce over top. Bake in oven at 350 for 1 hour. Serve with rice.
tasssssssttttttyyyyyyyyy
4-6 chicken breasts
1/4 cup corn starch
1 egg
Beat egg sligthly to break up the yolk. Then dip the chicken in the cornstarch and then the egg. Fry in a bit of oil.
Mix together for Sauce:
1 cup sugar
1/2 cup vinegar
1/2 cup water
1 Tbsp chicken oxo
4 Tbsp ketchup
1 Tbsp soya sauce
1 tsp garlic powder
1 Tbsp corn starch
Place chicken in 9x13 pan and pour sauce over top. Bake in oven at 350 for 1 hour. Serve with rice.
tasssssssttttttyyyyyyyyy
Wednesday, June 13, 2007
Baked Peanut Tandoori Chicken
1/2 cup plain low fat yogurt
1/2 cup fresh coriander leaves
1/4 cup peanut butter
3 Tbsp tandoori curry paste
3 Tbsp tikka curry paste
2 Tbsp grated ginger root
3 cloves of garlic
juice of 1 lemon
4 bonless skinless chicken breasts
Garnish: peanuts & fresh cilantro
In a blender, combine yogurt, coriander leaves, peanut butter, tandoori paste, tikka paste, ginger, garlic amd lemon juice. Puree til smooth.
Put chicken in shallow glass baking dish. Pour marinade over and turn to coat. Cover and chill for at least 6 hours (or up to 24).
Preheat oven to 450•. Transfer marinade coated chicken to a baking sheet. Bake chicken in center of oven for 15 - 18 minutes or til cooked through. (throw away the rest of the marinade.)
Let chicken rest for 4-5 minutes before serving. Garnish with peanuts and cilantro.
1/2 cup fresh coriander leaves
1/4 cup peanut butter
3 Tbsp tandoori curry paste
3 Tbsp tikka curry paste
2 Tbsp grated ginger root
3 cloves of garlic
juice of 1 lemon
4 bonless skinless chicken breasts
Garnish: peanuts & fresh cilantro
In a blender, combine yogurt, coriander leaves, peanut butter, tandoori paste, tikka paste, ginger, garlic amd lemon juice. Puree til smooth.
Put chicken in shallow glass baking dish. Pour marinade over and turn to coat. Cover and chill for at least 6 hours (or up to 24).
Preheat oven to 450•. Transfer marinade coated chicken to a baking sheet. Bake chicken in center of oven for 15 - 18 minutes or til cooked through. (throw away the rest of the marinade.)
Let chicken rest for 4-5 minutes before serving. Garnish with peanuts and cilantro.
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