Yummy Salmon
½ cup Dijon mustard
¾ cup soy sauce
4 cloves garlic, crushed
1 T olive oil
Salmon - portions for 4 people (if you have more fish, make more marinade above)
Cut salmon into steaks for each person, so it’s easy to turn with a spatula. Put half the marinade on 15-20 minutes before you are ready to BBQ the fish, and let it rest
On the counter.
Set the BBQ between medium and medium-high. Put tinfoil on the grill. Pour some olive oil on the tinfoil and spread it all over. If the skin is on the fish, put the non-skin side down first. It will probably take no more than 10 minutes before you see the color change from the grill side through the face side. Flip them over and put the rest of the marinade on. It will be done in another 5-10 minutes. Do not overcook. If the skin is on it will stick to the tinfoil when you take the filets off the grill. This will easily remove the skin before serving.
Monday, April 2, 2007
Vietnamese Chicken Sandwiches *****
Vietnamese Chicken Sandwhiches
Good French Bread (baguette)
Poached chicken strips
Grated carrots
Thinly sliced cucumbers
Cilantro
Sweet Chili Sauce (Mae Ploy brand – it’s Thai)
Slice the bread lengthwise. Put on chicken strips, grated carrots, cukes,
And cilantro on top. Cover top slice of bread with chili sauce, and
Make sandwhich.
Weston taught us this recipe after a trip he took to Vietnam. It is
French inspired I think, from French influence in Vietnam.
Good French Bread (baguette)
Poached chicken strips
Grated carrots
Thinly sliced cucumbers
Cilantro
Sweet Chili Sauce (Mae Ploy brand – it’s Thai)
Slice the bread lengthwise. Put on chicken strips, grated carrots, cukes,
And cilantro on top. Cover top slice of bread with chili sauce, and
Make sandwhich.
Weston taught us this recipe after a trip he took to Vietnam. It is
French inspired I think, from French influence in Vietnam.
Twice Baked Potatoes
Twice-Baked Potatoes
-Biz Scheid
Potatoes
Half + Half
Garlic
Salt
Pepper
Sour Cream
Green Onion
Cheddar
Butter
(Bacon Bits)
Bake the potatoes until done. Scoop out insides and mix
With whatever you like from above. Sprinkle some more cheddar on top.
Bake another 20 minutes
-Biz Scheid
Potatoes
Half + Half
Garlic
Salt
Pepper
Sour Cream
Green Onion
Cheddar
Butter
(Bacon Bits)
Bake the potatoes until done. Scoop out insides and mix
With whatever you like from above. Sprinkle some more cheddar on top.
Bake another 20 minutes
Tuna Casserole
Tuna Casserole
-Rhoda Tillack
1 can flaked tuna
2 cups chow mein noodles1 cup celery
1/2 cup onion
1 can of cream of mushroom soup
3/4 cup water
1/2 sliced almonds
mandarin oranges
Mix all ingredients together except 1 cup of noodles and mandarin oranges. Place these 2 items on top of the casserole. Back at 350 degrees for 1/2 hour. Enjoy!
Tomato-Basil Soup
Tomato-Basil Soup
A yummy summer time soup, but also really good with a good quality
Grilled cheese sandwhich. I wouldn’t probably recommend freezing this soup.
It does pretty well, but it’s just better fresh. Also, you MUST use the right
Kind of tomatoes.You can get them at Larry’s Market, or like a Cost Plus.
And use KOSHER salt. Yes, it does make a difference. I’m sure it would taste good with regular salt. But iodine leaves a metallic taste. Kosher salt is great. There. Was I bossy enough about this recipe?
From Southern Cooking – "Edna Lewis and Scott Peacock," with some alterations by Julie
3 T. olive oil and 2 T. butter
2 medium-sized yellow onions, sliced (about 1 ½ cups)
2 tsp. kosher salt
½ tsp freshly ground black pepper
29 ounces San Marzano canned tomatoes, drained (you will die when you see how
much a can of San Marzano costs. But trust me, it’s worth it. Bossy, bossy, bossy)
3 T. granulated sugar
4 cups water
½ cup loosely packed basil leaves
Heat the butter and olive oil in a nonreactive saucepan until foaming but not browned. Add the sliced onions, salt and black pepper, stirring well to coat the onions with the butter and seasonings. Cook gently over medium heat, stirring often, for approximately 5 minutes, or until the onion is softened, before the pieces begin to brown. Add the tomatoes and sugar, and stir well. Continue cooking approximately 5 minutes before adding the water. Then bring to a simmer and cook, stirring often, for 15 minutes.
Remove from the heat and stir in the fresh basil leaves. Allow the soup to sit for 10 minutes before pureeing finely in a blender. Return the soup to the saucepan and taste for seasoning, adding more salt and pepper if needed, or even sugar if the tomatoes are especially acidic. Serve hot or cold. (I like it hot)
A yummy summer time soup, but also really good with a good quality
Grilled cheese sandwhich. I wouldn’t probably recommend freezing this soup.
It does pretty well, but it’s just better fresh. Also, you MUST use the right
Kind of tomatoes.You can get them at Larry’s Market, or like a Cost Plus.
And use KOSHER salt. Yes, it does make a difference. I’m sure it would taste good with regular salt. But iodine leaves a metallic taste. Kosher salt is great. There. Was I bossy enough about this recipe?
From Southern Cooking – "Edna Lewis and Scott Peacock," with some alterations by Julie
3 T. olive oil and 2 T. butter
2 medium-sized yellow onions, sliced (about 1 ½ cups)
2 tsp. kosher salt
½ tsp freshly ground black pepper
29 ounces San Marzano canned tomatoes, drained (you will die when you see how
much a can of San Marzano costs. But trust me, it’s worth it. Bossy, bossy, bossy)
3 T. granulated sugar
4 cups water
½ cup loosely packed basil leaves
Heat the butter and olive oil in a nonreactive saucepan until foaming but not browned. Add the sliced onions, salt and black pepper, stirring well to coat the onions with the butter and seasonings. Cook gently over medium heat, stirring often, for approximately 5 minutes, or until the onion is softened, before the pieces begin to brown. Add the tomatoes and sugar, and stir well. Continue cooking approximately 5 minutes before adding the water. Then bring to a simmer and cook, stirring often, for 15 minutes.
Remove from the heat and stir in the fresh basil leaves. Allow the soup to sit for 10 minutes before pureeing finely in a blender. Return the soup to the saucepan and taste for seasoning, adding more salt and pepper if needed, or even sugar if the tomatoes are especially acidic. Serve hot or cold. (I like it hot)
Sweet Potato Burritos
Sweet Potato Burritos
This is another great meatless meal, but it is still filling and has lots of flavor. Nice and healthy, but tasty too. You can do this in a crockpot or in the oven.
1 T veg. oil
1 large yellow onion, thinly sliced
1 green pepper, finely chopped
2 cloves of garlic
1 large green chili, seeded and diced
1 T chili powder
1 tsp dried oregano
1 tsp ground cumin
2 medium sweet potatoes, peeled and cut into ½ inch cubes
1 cup frozen or fresh corn kernels
1 can kidney beans
flour tortillas
cheddar or jack cheese, shredded
sour cream
Heat the oil in a large frying pan and cook the onion, bell pepper, garlic andgreen chile for 3-4 minutes. Stir in the chili powder, cumin and oregano and cook for 1 minutes more
In the slow cooker, layer half the sweet potato then half the onion mixture, corn and drained kidney beans. Repeat the layers. Put on the lid and cook on low for 5-6 hours, or until the sweet potato is tender. (You can also roast this mixture in the oven for about 45 minutes)
Wrap filling in warm torillas, top with cheese and sourcream.
This is another great meatless meal, but it is still filling and has lots of flavor. Nice and healthy, but tasty too. You can do this in a crockpot or in the oven.
1 T veg. oil
1 large yellow onion, thinly sliced
1 green pepper, finely chopped
2 cloves of garlic
1 large green chili, seeded and diced
1 T chili powder
1 tsp dried oregano
1 tsp ground cumin
2 medium sweet potatoes, peeled and cut into ½ inch cubes
1 cup frozen or fresh corn kernels
1 can kidney beans
flour tortillas
cheddar or jack cheese, shredded
sour cream
Heat the oil in a large frying pan and cook the onion, bell pepper, garlic andgreen chile for 3-4 minutes. Stir in the chili powder, cumin and oregano and cook for 1 minutes more
In the slow cooker, layer half the sweet potato then half the onion mixture, corn and drained kidney beans. Repeat the layers. Put on the lid and cook on low for 5-6 hours, or until the sweet potato is tender. (You can also roast this mixture in the oven for about 45 minutes)
Wrap filling in warm torillas, top with cheese and sourcream.
Spinach Quiche
Spinach Quiche
-Rhoda Tillack
1 prepared 9 inch pie crust
1 TBLS butter3 cloves garlice, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4.5 ounce can mushrooms, I ALWAYS use fresh)
8 ounces herbed Feta cheese
2 ounces shredded Cheddar cheesesalt and pepper to taste
4 eggs, beaten
1 cup milk
6 ounces shredded cheddar cheese
Directions:
1. Preheat oven to 375 degrees
2. Melt butter in a medium skillet. Add garlic and onion (and fresh mushooms if you're using fresh). Saute over medium heat until lightly browned, about 7 minutes. Add spinach, mushrooms (if you're using canned), feta and 2 ounces cheddar cheese. Stir thoroughly, then add salt and pepper to taste. Spoon mixture into pastry shell.
3. In a medium bowl, whisk together eggs and milk. Add salt and pepper to taste. Pour into pastry shell, allowing egg mixture to thoroughly combine with spinach mixture (sometimes I mix it all together and then add it to the shell).
4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining six ounces Cheddar cheese and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.
-Rhoda Tillack
1 prepared 9 inch pie crust
1 TBLS butter3 cloves garlice, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4.5 ounce can mushrooms, I ALWAYS use fresh)
8 ounces herbed Feta cheese
2 ounces shredded Cheddar cheesesalt and pepper to taste
4 eggs, beaten
1 cup milk
6 ounces shredded cheddar cheese
Directions:
1. Preheat oven to 375 degrees
2. Melt butter in a medium skillet. Add garlic and onion (and fresh mushooms if you're using fresh). Saute over medium heat until lightly browned, about 7 minutes. Add spinach, mushrooms (if you're using canned), feta and 2 ounces cheddar cheese. Stir thoroughly, then add salt and pepper to taste. Spoon mixture into pastry shell.
3. In a medium bowl, whisk together eggs and milk. Add salt and pepper to taste. Pour into pastry shell, allowing egg mixture to thoroughly combine with spinach mixture (sometimes I mix it all together and then add it to the shell).
4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining six ounces Cheddar cheese and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.
Spicy Oven - "Fried" Chicken
Spicy Oven-“Fried” Chicken
This is a super-yummy fried chicken recipe from “Bon Appetit” I have used a lot. Be sure to cook the chicken on a rimmed baking sheet. I used a flat one once, and the grease from this particular recipe dripped off the sheet and caught fire. I had an oven fire - just use a rimmed baking sheet. Also, the oven should be well-ventilated. This recipe can tend to smoke. Also, it seems like a lot of hot pepper sauce to add, but the chicken only soaks up some of the heat, so you do have to use 3 T of hot pepper sauce.
1 ¼ cups buttermilk
¼ cup extra-virgin olive oil
3 T. hot pepper sauce
2 T Dijon mustard
2 cloves garlic, minced
2 tsp salt
½ tsp ground black pepper
1 large onion, sliced
12 chicken pieces (breasts, thighs and drumsticks) with skin and bones
1 cup dry unseasoned breadcrumbs
1/3 cup freshly grated Parmesan cheese
¼ cup all purpose flour
2 tsp dried thyme
½ tsp paprika
½ tsp cayenne pepper
3 T butter, melted
Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 tsp salt and ½ tsp pepper inlarge bowl to blend well. Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally. (I do this in a bag so it’s easy to turn, and I marinate overnight)
Place racks on 2 large rimmed baking sheets. Whisk breadcrumbs, cheese , flour, thyme, paprika, cayenne and 1 tsp salt in large baking dish to blend. Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes.
Preheat oven to 425 F. Drizzle butter over chicken. Bake until crisp, golden and cooked through, about 50 minutes. Serve warm or at room temperature.
This is a super-yummy fried chicken recipe from “Bon Appetit” I have used a lot. Be sure to cook the chicken on a rimmed baking sheet. I used a flat one once, and the grease from this particular recipe dripped off the sheet and caught fire. I had an oven fire - just use a rimmed baking sheet. Also, the oven should be well-ventilated. This recipe can tend to smoke. Also, it seems like a lot of hot pepper sauce to add, but the chicken only soaks up some of the heat, so you do have to use 3 T of hot pepper sauce.
1 ¼ cups buttermilk
¼ cup extra-virgin olive oil
3 T. hot pepper sauce
2 T Dijon mustard
2 cloves garlic, minced
2 tsp salt
½ tsp ground black pepper
1 large onion, sliced
12 chicken pieces (breasts, thighs and drumsticks) with skin and bones
1 cup dry unseasoned breadcrumbs
1/3 cup freshly grated Parmesan cheese
¼ cup all purpose flour
2 tsp dried thyme
½ tsp paprika
½ tsp cayenne pepper
3 T butter, melted
Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 tsp salt and ½ tsp pepper inlarge bowl to blend well. Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally. (I do this in a bag so it’s easy to turn, and I marinate overnight)
Place racks on 2 large rimmed baking sheets. Whisk breadcrumbs, cheese , flour, thyme, paprika, cayenne and 1 tsp salt in large baking dish to blend. Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes.
Preheat oven to 425 F. Drizzle butter over chicken. Bake until crisp, golden and cooked through, about 50 minutes. Serve warm or at room temperature.
"Praise the Lord" Tomato Soup
Praise the Lord Tomato Soup
- Stephanie Allen
1 Box of Creamy Tomato Soup (I also like the Roasted Red Pepper and Tomato for a little extra zip.I think the brand is Pacific.)
16 oz. of your favorite marinara sauce
¾ lb. of your favorite sausage….pork, chicken, you choose.
¼ cup red wine…merlot or cabernet (whatever you happen to have and you can do more or less)
1 cup of corn
I also shake in some oregano and basil…no idea how much. I just shake it on top of the soup until the top is covered.
Throw it all in the pot and let it simmer for a while.
I usually double the recipe when I make it so I can freeze the leftovers. This goes great with cornbread, or a grilled cheese sandwich. And it’s good with a dallop of sour cream and some grated cheddar on top.
Praise the Lord!
- Stephanie Allen
1 Box of Creamy Tomato Soup (I also like the Roasted Red Pepper and Tomato for a little extra zip.I think the brand is Pacific.)
16 oz. of your favorite marinara sauce
¾ lb. of your favorite sausage….pork, chicken, you choose.
¼ cup red wine…merlot or cabernet (whatever you happen to have and you can do more or less)
1 cup of corn
I also shake in some oregano and basil…no idea how much. I just shake it on top of the soup until the top is covered.
Throw it all in the pot and let it simmer for a while.
I usually double the recipe when I make it so I can freeze the leftovers. This goes great with cornbread, or a grilled cheese sandwich. And it’s good with a dallop of sour cream and some grated cheddar on top.
Praise the Lord!
Pork Chop/Stuffing Bake
Pork Chop/stuffing bake
- Misty Delgado
This is a recipe from my cousin that I got for my wedding shower…
4-5 boneless pork chops
1 box pork stuffing
1 cup Diced carrots, celery or onion (you can use any veggies, mix all 3 or eliminate this step)
1 can cream of _______ soup (I use whatever I have on hand)
1/3 cup of milk
In a pan prepare stuffing by directions on box (I add diced veggies to water for the stuffing to sneak some extra into my kids’ diet). In a large skillet brown the outsides of pork chops (about 5 min’s total). Remove them from skillet and place into bottom of a 9x13 pan. Take a big spoonful of stuffing and place one on each pork chop. Mix together can of cream soup and milk. Pour the milk mixture over top of stuffing mounds. Cover with aluminum foil and bake 350 degrees for about an hour, longer if the pork chops are thick.
- Misty Delgado
This is a recipe from my cousin that I got for my wedding shower…
4-5 boneless pork chops
1 box pork stuffing
1 cup Diced carrots, celery or onion (you can use any veggies, mix all 3 or eliminate this step)
1 can cream of _______ soup (I use whatever I have on hand)
1/3 cup of milk
In a pan prepare stuffing by directions on box (I add diced veggies to water for the stuffing to sneak some extra into my kids’ diet). In a large skillet brown the outsides of pork chops (about 5 min’s total). Remove them from skillet and place into bottom of a 9x13 pan. Take a big spoonful of stuffing and place one on each pork chop. Mix together can of cream soup and milk. Pour the milk mixture over top of stuffing mounds. Cover with aluminum foil and bake 350 degrees for about an hour, longer if the pork chops are thick.
Polenta and Black Bean Casserole
Polenta and Black Bean Casserole
-Biz Scheid
(This is a meatless dish but you can also choose to add chicken)
3/4 cup chopped fresh cilantro
2 four ounce cans diced green chilies
1/4 cup canned salsa verde (also in hispanic section, not to be confused with green enchilada sauce, they are different!)
3 large garlic cloves, minced
1 1/2 tsp. ground cumin
1 16 oz. Polenta roll, cut into bits
1/2 cup whipping cream
1 15-oz can black beans, well drained
1 15-oz can garbanzo beans, well drained
3 cups grated Monterey Jack cheese (about 10 oz.)
Preheat oven 450 degrees. Oil 11x7x2inch baking dish.Mix 1/2 cup of the cilantro, all the chilies, salsa verde, garlic, and cumin in bowl.
Arrange 1/2 the polenta on bottom of dish, drizzle 1/4 cup whipping cream (or 1/2 of your cream) over the polenta. Top with 1/2 the beans, 1/2 garbanzo beans, and 1/2 of your chili mixture. Sprinkle with 1 1/2 cups cheese.Repeat layering with rest of polenta/cream/beans/mixture/cheese.
Cover with foil, Bake 20 min. Increase oven temp. to 475degrees. Uncover casserole and bake until top is golden brown, about 15 min. longer.Take out of oven, Let stand 5 min. Sprinkle with remaining 1/4 cup cilantro and serve. Serves about 6-8
Pavlova
Pavlova
Gale Gand, Butter, Sugar, Flour, Eggs
½ c. egg whites, at room temperature (about 4 eggs)
1/8 t. cream of tartar
1/8 t. salt
1 c. sugar
1 ½ t. cornstarch
1 T. raspberry vinegar or red wine vinegar
½ t. vanilla
1 ¼ c. heavy cream
2 T. light brown sugar
fruits – kiwi, peaches, nectarines, strawberries
Preheat oven to 350.
With very clean beater, whip egg whites, cream of tartar and salt
in dry bowl until foamy. Add sugar, cornstarch, vinegar, vanilla
and continue whipping until stiff, smooth and glossy, about 8
minutes. On a sheet of parchment paper cut to fit sheet pan, draw
circles. Line sheet pan with the parchment, pencil side down. Spoon
egg whites into circle, using pastry bag or back of spoon to smooth.
Bake in center of oven for 10 minutes. Reduce heat to 300 degrees
and bake until meringue has puffed up and cracked on the top and
urface is lightly browned to the color of café au lait, about 45 more
minutes. Turn off oven, and let pavlova cool in the oven at least 30
minutes to room temperature.
Whip cream and brown sugar together until stiff. Spoon in center of
the cooled meringue and spread to within ½ inch of edge. Arrange
slices of fruit around cream and on top. To serve, slice into wedges
with a serrated knife.
Gale Gand, Butter, Sugar, Flour, Eggs
½ c. egg whites, at room temperature (about 4 eggs)
1/8 t. cream of tartar
1/8 t. salt
1 c. sugar
1 ½ t. cornstarch
1 T. raspberry vinegar or red wine vinegar
½ t. vanilla
1 ¼ c. heavy cream
2 T. light brown sugar
fruits – kiwi, peaches, nectarines, strawberries
Preheat oven to 350.
With very clean beater, whip egg whites, cream of tartar and salt
in dry bowl until foamy. Add sugar, cornstarch, vinegar, vanilla
and continue whipping until stiff, smooth and glossy, about 8
minutes. On a sheet of parchment paper cut to fit sheet pan, draw
circles. Line sheet pan with the parchment, pencil side down. Spoon
egg whites into circle, using pastry bag or back of spoon to smooth.
Bake in center of oven for 10 minutes. Reduce heat to 300 degrees
and bake until meringue has puffed up and cracked on the top and
urface is lightly browned to the color of café au lait, about 45 more
minutes. Turn off oven, and let pavlova cool in the oven at least 30
minutes to room temperature.
Whip cream and brown sugar together until stiff. Spoon in center of
the cooled meringue and spread to within ½ inch of edge. Arrange
slices of fruit around cream and on top. To serve, slice into wedges
with a serrated knife.
Old Fashioned Soft Pumpkin Cookies
Old-Fashioned Soft Pumpkin Cookies
Very yummy with a glass of milk. Doesn’t keep
For more than one or two days.
2 ½ cups flour
1 t. baking soda
1 t. baking powder
1 t. cinnamon
½ t. nutmeg
½ t. salt
1 ½ cups sugar
½ cup butter, softened
1 c. pumpkin
1 large egg
1 t. vanilla
Preheat to 350. Grease baking sheets.
Combine flour, soda, baking powder, cinnamon, nutmeg and salt.
Beat sugar and butter until well blended. Beat in pumpkin,
Egg and vanilla until smooth. Gradually beat in flour mixture.
Drop by rounded Tablespoons onto prepared baking sheets.
Bake 15-18 minutes until edges are firm. Cool on sheets
For 2 minutes. Cool. Drizzle glaze over.
Glaze:
2 cups sifted powdered sugar
3 T milk
1 T melted butter
1 t vanilla
Very yummy with a glass of milk. Doesn’t keep
For more than one or two days.
2 ½ cups flour
1 t. baking soda
1 t. baking powder
1 t. cinnamon
½ t. nutmeg
½ t. salt
1 ½ cups sugar
½ cup butter, softened
1 c. pumpkin
1 large egg
1 t. vanilla
Preheat to 350. Grease baking sheets.
Combine flour, soda, baking powder, cinnamon, nutmeg and salt.
Beat sugar and butter until well blended. Beat in pumpkin,
Egg and vanilla until smooth. Gradually beat in flour mixture.
Drop by rounded Tablespoons onto prepared baking sheets.
Bake 15-18 minutes until edges are firm. Cool on sheets
For 2 minutes. Cool. Drizzle glaze over.
Glaze:
2 cups sifted powdered sugar
3 T milk
1 T melted butter
1 t vanilla
Mexican Meatball Soup
Mexican Meatball Soup with Rice and Cilantro
2 T. olive oil
2 ¾ cup chopped onions
4 garlic cloves, minced
2 small bay leaves
5 14.5 ounce cans beef broth
1 28-ounce can diced tomatoes in juice
½ cup chunky tomato salsa (medium-hot)
½ cup chopped fresh cilantro
1 pound lean ground beef
¼ pound bulk pork sausage
6 T. yellow cornmeal
¼ cup whole milk
1 large egg
½ tsp. salt
½ tsp. ground black pepper
½ tsp. ground cumin
½ cup long-grain white rice
Heat oil in heavy large pot over medium-high heat. Add 1 ¾ cups onions, 2 garlic cloves and bay leaves; sauté 5 minutes. Add broth, tomatoes with juices, salsa and ¼ cup cilantro; bring to boil. Cover and simmer 15 minutes.
Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin, then remaining 1 cup onions, 2 garlic cloves and ¼ cup cilantro in medium bowl. Mix well.
Shape meat mixture by generous tablespoonfuls into 1 to 1 ¼ inch balls.
Add rice and meatballs to soup and bring to boil, stirring occasionally. Reduce heat, cover and simmer until rice and meatballs are tender, stirring occasionally, about 20 minutes. Season to taste with salt and pepper. Ladle soup into bowls and serve.
2 T. olive oil
2 ¾ cup chopped onions
4 garlic cloves, minced
2 small bay leaves
5 14.5 ounce cans beef broth
1 28-ounce can diced tomatoes in juice
½ cup chunky tomato salsa (medium-hot)
½ cup chopped fresh cilantro
1 pound lean ground beef
¼ pound bulk pork sausage
6 T. yellow cornmeal
¼ cup whole milk
1 large egg
½ tsp. salt
½ tsp. ground black pepper
½ tsp. ground cumin
½ cup long-grain white rice
Heat oil in heavy large pot over medium-high heat. Add 1 ¾ cups onions, 2 garlic cloves and bay leaves; sauté 5 minutes. Add broth, tomatoes with juices, salsa and ¼ cup cilantro; bring to boil. Cover and simmer 15 minutes.
Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin, then remaining 1 cup onions, 2 garlic cloves and ¼ cup cilantro in medium bowl. Mix well.
Shape meat mixture by generous tablespoonfuls into 1 to 1 ¼ inch balls.
Add rice and meatballs to soup and bring to boil, stirring occasionally. Reduce heat, cover and simmer until rice and meatballs are tender, stirring occasionally, about 20 minutes. Season to taste with salt and pepper. Ladle soup into bowls and serve.
Marinated Flank Steak *****
Marinated Flank Steak
- Jenelle Nelson
This is a super yummy recipe that we fall back onto a lot! Flank Steak is cheapest (and a very good quality) when you buy it at CostCo. Usually it’s 5.99/lb. here. You can mix the marinade and throw it with the meat into a plastic bag in the freezer. It will be marinating the whole time it’s frozen, so it’s ready when you want it. Because you can freeze it in the marinade, I usually buy 2 packs of flank steak at CostCo and then it’s on hand in my freezer.
Marinade:
2 cloves garlic, crushed
½ c. veg. oil
½ c. soy sauce
¼ c ketchup
1 T red wine vinegar
pepper
Marinate the steak in the fridge, turning twice a day, for at least 24 hours and up to 2 days.
Cook on medium-low heat on grill, about 8-10 minutes per side, depending on thickness of meat. (You can also broil it inside) When you take it off the grill, DO NOT CUT IT. Put some tin foil over it, and Let it rest for 10-15 minutes. This lets the juices seep back in. Now you can cut it. It will be juicy since you let it rest before you cut it.
- Jenelle Nelson
This is a super yummy recipe that we fall back onto a lot! Flank Steak is cheapest (and a very good quality) when you buy it at CostCo. Usually it’s 5.99/lb. here. You can mix the marinade and throw it with the meat into a plastic bag in the freezer. It will be marinating the whole time it’s frozen, so it’s ready when you want it. Because you can freeze it in the marinade, I usually buy 2 packs of flank steak at CostCo and then it’s on hand in my freezer.
Marinade:
2 cloves garlic, crushed
½ c. veg. oil
½ c. soy sauce
¼ c ketchup
1 T red wine vinegar
pepper
Marinate the steak in the fridge, turning twice a day, for at least 24 hours and up to 2 days.
Cook on medium-low heat on grill, about 8-10 minutes per side, depending on thickness of meat. (You can also broil it inside) When you take it off the grill, DO NOT CUT IT. Put some tin foil over it, and Let it rest for 10-15 minutes. This lets the juices seep back in. Now you can cut it. It will be juicy since you let it rest before you cut it.
Lime Chicken
Lime Chicken
Chop 4 chicken breasts into bite size pieces. Coat in batter of egg, then shake in a bag of bread crumbs. Cook fully in pan, then add sauce.
Sauce:
½ cup lime juice
6 T. soy sauce
¼ cup veg. oil
2 T. sugar
2 T. chopped, fresh oregano
1 T. chopped, fresh rosemary
1 T. minced garlic
1 ½ tsp. chili powder
½ tsp. cayenne pepper
Stir above, and heat until sauce is blended.
Chop 4 chicken breasts into bite size pieces. Coat in batter of egg, then shake in a bag of bread crumbs. Cook fully in pan, then add sauce.
Sauce:
½ cup lime juice
6 T. soy sauce
¼ cup veg. oil
2 T. sugar
2 T. chopped, fresh oregano
1 T. chopped, fresh rosemary
1 T. minced garlic
1 ½ tsp. chili powder
½ tsp. cayenne pepper
Stir above, and heat until sauce is blended.
Lasagne
Lasagne
- Misty Delgado
1lb. ground beef
2 jars of Prego spaghetti sauce (I use the flavored with meat variety)
16 oz. small curd cottage cheese (you can use ricotta but I always use cottage)
15 boiled lasagna noodles (I toss them with a little bit of butter after draining to keep from sticking)
1-2 cups each of Mozzarella and Cheddar cheeses
Shredded parmesan
Step 1: Boil noodles in large pot. Brown meat in large skillet, when meat browned add 2 jars of spaghetti sauce and keep warm on stove top. When noodles are finished drain and set aside.
Step 2: Spray 9x13 pan with cooking spray (makes cleanup easier!!). Assemble layers.
1. Meat sauce spread to cover bottom of pan
2. Layer of noodles
3. Meat sauce
4. Layer of noodles
5. ½ tub of cottage cheese spread on top of noodles, also sprinkle with mozzarella, cheddar and parmesan
6. Meat sauce
7. Noodle layer
8. Meat sauce
9. Noodles
10. Remaining cottage cheese and mozzarella, cheddar and parmesan
11. Remaining meat sauce
Cover with Aluminum foil (I spray the foil on the side touching the food so cheese doesn’t get baked on to it). Bake 350 degrees for 45 min’s, uncover and bake for an additional 15 min’s to brown cheeses. If this will be refrigerated or frozen before cooking increase cooking time accordingly. This can also be split into a ½ recipe for a smaller crowd J I also put a cookie sheet under the pan in the oven to prevent sauce from spilling over.
- Misty Delgado
1lb. ground beef
2 jars of Prego spaghetti sauce (I use the flavored with meat variety)
16 oz. small curd cottage cheese (you can use ricotta but I always use cottage)
15 boiled lasagna noodles (I toss them with a little bit of butter after draining to keep from sticking)
1-2 cups each of Mozzarella and Cheddar cheeses
Shredded parmesan
Step 1: Boil noodles in large pot. Brown meat in large skillet, when meat browned add 2 jars of spaghetti sauce and keep warm on stove top. When noodles are finished drain and set aside.
Step 2: Spray 9x13 pan with cooking spray (makes cleanup easier!!). Assemble layers.
1. Meat sauce spread to cover bottom of pan
2. Layer of noodles
3. Meat sauce
4. Layer of noodles
5. ½ tub of cottage cheese spread on top of noodles, also sprinkle with mozzarella, cheddar and parmesan
6. Meat sauce
7. Noodle layer
8. Meat sauce
9. Noodles
10. Remaining cottage cheese and mozzarella, cheddar and parmesan
11. Remaining meat sauce
Cover with Aluminum foil (I spray the foil on the side touching the food so cheese doesn’t get baked on to it). Bake 350 degrees for 45 min’s, uncover and bake for an additional 15 min’s to brown cheeses. If this will be refrigerated or frozen before cooking increase cooking time accordingly. This can also be split into a ½ recipe for a smaller crowd J I also put a cookie sheet under the pan in the oven to prevent sauce from spilling over.
Indian - Split Peas with Apples
Indian Split peas with Apples
1 ½ cups yellow split peas
½ tsp turmeric, ground
5 cups water
4 T. ghee (clarified butter – I just use regular)
1 tsp. cumin seeds
1 onion, finely chopped
1 tsp garam masala
½ tsp ground red chili
½ tsp. ground turmeric
14 ounce canned tomatoes, chopped
9 ounce cooking apples, peeled, cored and chopped into ½ inch pieces
Garnish:
¼ tsp garam masala
1 T. chopped cilantro
1 small green chili, seeded and chopped
Place split peas, turmeric, a bit of salt and water in pot and bring to boil over medium heat. Skim off scum. Reduce heat to med-low, cover and cook 25 minutes until tender.
Meanwhile, heat ghee and fry cumin seeds until lightly browned. Add onion and fry until brown. Stir in garam masala, red chili and turmeric. Stir in tomatoes and apple, and cook for about 25 minutes until all liquid is absorbed and oil appears on the surface of the mixture. Mix together split peas, and onion mixture and simmer 2 minutes.
Sprinkle the garnish ingredients over the peas.
1 ½ cups yellow split peas
½ tsp turmeric, ground
5 cups water
4 T. ghee (clarified butter – I just use regular)
1 tsp. cumin seeds
1 onion, finely chopped
1 tsp garam masala
½ tsp ground red chili
½ tsp. ground turmeric
14 ounce canned tomatoes, chopped
9 ounce cooking apples, peeled, cored and chopped into ½ inch pieces
Garnish:
¼ tsp garam masala
1 T. chopped cilantro
1 small green chili, seeded and chopped
Place split peas, turmeric, a bit of salt and water in pot and bring to boil over medium heat. Skim off scum. Reduce heat to med-low, cover and cook 25 minutes until tender.
Meanwhile, heat ghee and fry cumin seeds until lightly browned. Add onion and fry until brown. Stir in garam masala, red chili and turmeric. Stir in tomatoes and apple, and cook for about 25 minutes until all liquid is absorbed and oil appears on the surface of the mixture. Mix together split peas, and onion mixture and simmer 2 minutes.
Sprinkle the garnish ingredients over the peas.
Indian - Spiced Lentil Soup
Indian – Spiced Lentil Soup
This is a Vegan recipe, and it has tons of flavor. So it’s super healthy,
AND super yummy! It freezes really well. Don’t leave out any of the spices.
They are all important.
From Vegan Planet – Robin Robertson - with some alterations
2 T. corn oil
1 small yellow onion, chopped
1 celery rib, chopped
1 garlic clove, minced
1 carrot, chopped into tiny little pieces
One 14.5 ounce can diced tomatoes, undrained
1 tsp. peeled and minced fresh ginger
½ tsp. ground cumin
½ tsp ground coriander
¼ tsp. cayenne
1 ½ cups dried brown lentils, picked over and rinsed
6 cups Vegetable Stock
a bunch of swiss chard
Heat the corn oil in a large pot over medium heat. Add the onion, celery, carrot and garlic. Cover and cook until softened, about 10 minutes. Add the juice from the tomatoes, then finely chop the tomatoes and add them to the pan. Stir in the ginger, cumin, coriander and cayenne. Add the lentils and stock and bring to boil. Reduce the heat to low, cover, and simmer stirring occasionally, until the lentils are tender – about 30 minutes.
Season with salt and pepper to taste.
slice up the swiss chard into strips that are bite-sized. Add to pot and cook just until the swiss chard is tender and to blend flavors. Serve hot.
If you are going to freeze it, freeze without the swiss chard. When you want the soup, take it out of the freezer and thaw it. Bring to a boil, add the swiss chard and cook.
This is a Vegan recipe, and it has tons of flavor. So it’s super healthy,
AND super yummy! It freezes really well. Don’t leave out any of the spices.
They are all important.
From Vegan Planet – Robin Robertson - with some alterations
2 T. corn oil
1 small yellow onion, chopped
1 celery rib, chopped
1 garlic clove, minced
1 carrot, chopped into tiny little pieces
One 14.5 ounce can diced tomatoes, undrained
1 tsp. peeled and minced fresh ginger
½ tsp. ground cumin
½ tsp ground coriander
¼ tsp. cayenne
1 ½ cups dried brown lentils, picked over and rinsed
6 cups Vegetable Stock
a bunch of swiss chard
Heat the corn oil in a large pot over medium heat. Add the onion, celery, carrot and garlic. Cover and cook until softened, about 10 minutes. Add the juice from the tomatoes, then finely chop the tomatoes and add them to the pan. Stir in the ginger, cumin, coriander and cayenne. Add the lentils and stock and bring to boil. Reduce the heat to low, cover, and simmer stirring occasionally, until the lentils are tender – about 30 minutes.
Season with salt and pepper to taste.
slice up the swiss chard into strips that are bite-sized. Add to pot and cook just until the swiss chard is tender and to blend flavors. Serve hot.
If you are going to freeze it, freeze without the swiss chard. When you want the soup, take it out of the freezer and thaw it. Bring to a boil, add the swiss chard and cook.
Ham Roll Appetizer
Ham Roll Appetizer
1 package Crescent Rolls (Pillsbury)
cream cheese (can be plain or with chives/herbs)
chives
ham – cubed into tiny cubes
Roll out crescent dough so that the dough makes rectangles instead of
Triangles. Spread with cream cheese thinly. Sprinkle with ham bits and
Chives or herbs. Roll into log, slice into pinwheels. Bake as on package.
Other good combinations:
Ham and parmesan
Parmesan and herb
Firehouse Chili
Firehouse Chili
- Misty Delgado
This is a recipe I saw in the paper once and copied it down; it literally can be SUPER HOT. So I will
give you the full directions and make a note of what I usually do to make it a little bit more tolerable
for our family’s taste buds.
Ingredients:
1lb. diced bacon (slightly frozen=very easy way to chop)
2 med. onions chopped
6 cloves of crushed garlic
2 jalapeño peppers (seeded and diced, depending on size of pepper I sometime only use 1,
to add more heat leave in the seeds)
1 habanero chili seeded and diced (I don’t use this when I make it)
3lb. beef chuck small cubes (also can use stew meat; again slight frozen can make life very easy)
4-5 Louisiana spiced sausage links (I just use a medium heat ground sausage for this and guess at the amount)
3 cups of beef stock
28 oz. crushed tomatoes
28 oz diced tomatoes
6 oz tomato paste
8-10 T. chili powder (I use 6)
2Tbsp. cumin seed
1Tbsp. oregano
1Tbsp. Thyme
2Tbsp. sugar
3 15oz. can pinto beans
1 can Hormel chili with beans
2Tbsp. mesa flour (I just use regular all purpose flour)
1Tbsp. crushed red pepper flakes
Salt and pepper to taste
Step1: ***Ok, I chop everything ahead of time to make this go a little faster; sure it is more dishes but
way less stress. In a large pot fry the bacon till done, drain off all but 2 Tbsp of fat. Add onion garlic
and chilies and cook until soft (10-15 min). In a skillet brown the chuck and sausage together, use 1
cup of the stock to deglaze the pan.
Step 2: When veggies are soft add meats (this is where I split into two pots and when adding things just
divide them in ½ to keep it simple), add all but flour bring to a simmer and then add flour to pot. Cook
over low heat for about 1 hr. and serve.
**We love this with some fresh cornbread or a baguette. This chili also gets a little hotter the longer it
sits together. Since you have had mine you can decide if you want it hotter or not as a gauge for what
amount of ingredients you will use.
(Note – I would probably add even less chili powder – it was a bit hot for us: - Julie)
- Misty Delgado
This is a recipe I saw in the paper once and copied it down; it literally can be SUPER HOT. So I will
give you the full directions and make a note of what I usually do to make it a little bit more tolerable
for our family’s taste buds.
Ingredients:
1lb. diced bacon (slightly frozen=very easy way to chop)
2 med. onions chopped
6 cloves of crushed garlic
2 jalapeño peppers (seeded and diced, depending on size of pepper I sometime only use 1,
to add more heat leave in the seeds)
1 habanero chili seeded and diced (I don’t use this when I make it)
3lb. beef chuck small cubes (also can use stew meat; again slight frozen can make life very easy)
4-5 Louisiana spiced sausage links (I just use a medium heat ground sausage for this and guess at the amount)
3 cups of beef stock
28 oz. crushed tomatoes
28 oz diced tomatoes
6 oz tomato paste
8-10 T. chili powder (I use 6)
2Tbsp. cumin seed
1Tbsp. oregano
1Tbsp. Thyme
2Tbsp. sugar
3 15oz. can pinto beans
1 can Hormel chili with beans
2Tbsp. mesa flour (I just use regular all purpose flour)
1Tbsp. crushed red pepper flakes
Salt and pepper to taste
Step1: ***Ok, I chop everything ahead of time to make this go a little faster; sure it is more dishes but
way less stress. In a large pot fry the bacon till done, drain off all but 2 Tbsp of fat. Add onion garlic
and chilies and cook until soft (10-15 min). In a skillet brown the chuck and sausage together, use 1
cup of the stock to deglaze the pan.
Step 2: When veggies are soft add meats (this is where I split into two pots and when adding things just
divide them in ½ to keep it simple), add all but flour bring to a simmer and then add flour to pot. Cook
over low heat for about 1 hr. and serve.
**We love this with some fresh cornbread or a baguette. This chili also gets a little hotter the longer it
sits together. Since you have had mine you can decide if you want it hotter or not as a gauge for what
amount of ingredients you will use.
(Note – I would probably add even less chili powder – it was a bit hot for us: - Julie)
Eggplant Bartha
Eggplant Bartha
This recipe is my favorite Indian dish. The recipe is from “Shamiana” restaurant in Kirkland.
2 medium eggplants (or 1 large)
½ cup veg. oil
2 onions, chopped
1 tsp. garlic, minced
1 tsp. ginger, grated
1 tsp. ground cumin
1 tsp. ground coriander
¼ tsp red chili powder
½ tsp. garam masala
½ tsp turmeric
2 cups canned tomatoes
½ cup frozen peas
cilantro, chopped
Slice eggplant into ¼ inch thick slices. Salt slices lightly and allow to sit 20 minutes to sweat. Saute eggplant in oil until brown (eggplant can be brushed lightly with oil and grilled as well. I usually do it on the outdoor grill and it gives it a nice smoky flavor). Dice the cooked eggplant when cool.
Heat oil in pan. Fry onions, ginger and gralice over medium heat, stirring frequently, until they are golden. Add ground spices and stir a minute longer. Add tomatoes and eggplant. Cook about 10 minutes. Add peas, so they cook slightly, but retain their bright color. Salt to taste. Serve garnished with the chopped cilantro.
This is a good one to cook and freeze. Just keep out the peas. When you take it out of the freezer, heat it up and add the peas just until the peas are tender. Don’t freeze it with the peas inside.
This recipe is my favorite Indian dish. The recipe is from “Shamiana” restaurant in Kirkland.
2 medium eggplants (or 1 large)
½ cup veg. oil
2 onions, chopped
1 tsp. garlic, minced
1 tsp. ginger, grated
1 tsp. ground cumin
1 tsp. ground coriander
¼ tsp red chili powder
½ tsp. garam masala
½ tsp turmeric
2 cups canned tomatoes
½ cup frozen peas
cilantro, chopped
Slice eggplant into ¼ inch thick slices. Salt slices lightly and allow to sit 20 minutes to sweat. Saute eggplant in oil until brown (eggplant can be brushed lightly with oil and grilled as well. I usually do it on the outdoor grill and it gives it a nice smoky flavor). Dice the cooked eggplant when cool.
Heat oil in pan. Fry onions, ginger and gralice over medium heat, stirring frequently, until they are golden. Add ground spices and stir a minute longer. Add tomatoes and eggplant. Cook about 10 minutes. Add peas, so they cook slightly, but retain their bright color. Salt to taste. Serve garnished with the chopped cilantro.
This is a good one to cook and freeze. Just keep out the peas. When you take it out of the freezer, heat it up and add the peas just until the peas are tender. Don’t freeze it with the peas inside.
Crock-Pot Pot Roast
Crock-Pot Pot Roast
- Biz Scheid
Biz gave me this one. I like it because it makes a nice sauce, and I can do it in the morning and I have a nice meaty dinner at night that smells good when I walk in.
Throw in the crockpot:
2 lb pot roast
On top put:
1 envelope Lipton’s dry onion soup mix
1 can cream of mushroom soup
Turn crockpot to low heat and cook all day, or at least 6-8 hours.
Chicken Tetrazzini
Chicken Tetrazzini:
-Rhoda Tillack
8 oz spaghetti, broken in half
5 TBLS butter1 onion, chopped
1 garlic clove, finely chopped
1 cup sliced mushrooms
1/4 cup flour2
1/2 cups milksalt and cayenne pepper
1 can (8 oz) water chestnuts, sliced and drained
2 cups chopped cooked chicken
2 TBLS dry cooking sherry (I've left this out in the past)
1/2 cup grated Parmesan cheesePaprika
1. Cook spaghetti, according to package diretions, al dente
2. Melt 1 TBLS butter in large frying pan over medium-low heat. Add onion, garlic and mushrooms; cook until tender, about 3 minutes. Remove from pan and set aside.
3. Melt remaining 4 TBLS butter in pan. Using a whisk, blend in flour and cook, stirring for 2 to 3 minutes without browning. Whisk in the milk and season to taste with salt and cayenne pepper. Cook until slightly thickened. Add sauteed mushrooms, water chestnuts, chicken and sherry.
4. Preheat oven to 400 degrees. In a greased 2-quart baking dish (I use the 8 x 11.5 size), arrange a layer of spaghetti, then a layer of creamed chicken. Sprinkle with grated cheese and paprika. Repeat layering procedure until dish is full. Bake uncovered for 30 minutes.
-Rhoda Tillack
8 oz spaghetti, broken in half
5 TBLS butter1 onion, chopped
1 garlic clove, finely chopped
1 cup sliced mushrooms
1/4 cup flour2
1/2 cups milksalt and cayenne pepper
1 can (8 oz) water chestnuts, sliced and drained
2 cups chopped cooked chicken
2 TBLS dry cooking sherry (I've left this out in the past)
1/2 cup grated Parmesan cheesePaprika
1. Cook spaghetti, according to package diretions, al dente
2. Melt 1 TBLS butter in large frying pan over medium-low heat. Add onion, garlic and mushrooms; cook until tender, about 3 minutes. Remove from pan and set aside.
3. Melt remaining 4 TBLS butter in pan. Using a whisk, blend in flour and cook, stirring for 2 to 3 minutes without browning. Whisk in the milk and season to taste with salt and cayenne pepper. Cook until slightly thickened. Add sauteed mushrooms, water chestnuts, chicken and sherry.
4. Preheat oven to 400 degrees. In a greased 2-quart baking dish (I use the 8 x 11.5 size), arrange a layer of spaghetti, then a layer of creamed chicken. Sprinkle with grated cheese and paprika. Repeat layering procedure until dish is full. Bake uncovered for 30 minutes.
Chicken Broccoli Casserole
Chicken Broccoli Casserole -
Biz Scheid/Bobette Scheid
2 bunches broccoli, lightly steamed
4 cups cooked chicken, cut up in pieces
1 can cream chicken soup (reduced fat worked just as well)
1 cup sour cream
2 cups shredded cheddar cheese1 tsp. lemon juice
3 cups soft bread cubes (I used a mix of leftover sourdough and white)
1/4 cup melted butter
First steam broccoli and poach the chicken breasts.
Mix soup, sour cream, cheese, lemon juice, & chicken pieces in large bowl.
Oil a 13X9" pan (or approx. that size dish, I used a corningware type dish)
Layer broccoli, then chicken mixture in dish.
Mix bread with melted butter in bowl and layer on top the dish.(you can then freeze the casserole, and thaw when ready to bake)
Bake casserole at 350 degrees 40min. covered, then 20 min. uncovered.
Serves about 6-8.
YUMMY!!!
Biz Scheid/Bobette Scheid
2 bunches broccoli, lightly steamed
4 cups cooked chicken, cut up in pieces
1 can cream chicken soup (reduced fat worked just as well)
1 cup sour cream
2 cups shredded cheddar cheese1 tsp. lemon juice
3 cups soft bread cubes (I used a mix of leftover sourdough and white)
1/4 cup melted butter
First steam broccoli and poach the chicken breasts.
Mix soup, sour cream, cheese, lemon juice, & chicken pieces in large bowl.
Oil a 13X9" pan (or approx. that size dish, I used a corningware type dish)
Layer broccoli, then chicken mixture in dish.
Mix bread with melted butter in bowl and layer on top the dish.(you can then freeze the casserole, and thaw when ready to bake)
Bake casserole at 350 degrees 40min. covered, then 20 min. uncovered.
Serves about 6-8.
YUMMY!!!
Chicken and Pineapple
CHICKEN AND PINEAPPLE:-Rhoda Tillack
4 chicken breasts or other chicken pieces
1/4 cup oil or butter for browning
1/2 cup seasoned flour for coating pieces in (use paper or plastic bag)
SAUCE:1 can sliced pineapple
1/3 cup cider vinegar (or ordinary)1/4 tsp. ginger1 green pepper cut in circles (I like to use red pepper for colour)
1 tbsp. cornstarch1 ybsp. soya sauce
1 chicken bouillon cube ( or substitute)
Wash chicken pieces. coat in flour. brown in oil
Put in oven at 325 while preparing sauceDrain pineapple.
Pour juice into 2 cup measure.
Add water to make 1 1/4 cups.
Combine cornstarch, syrup, vinegar, soya sauce, ginger and bouillon cube in pan.. (use bovril if no bouillon or a can of consomme (maybe 1/2 can consomme to start with)
Stir constantly, heat to boiling, boil 2 min.
Pour over chicken and bake uncovered 30 min.Then add pineapple and green or red pepper slices and bake 25-30 min. more.
4 chicken breasts or other chicken pieces
1/4 cup oil or butter for browning
1/2 cup seasoned flour for coating pieces in (use paper or plastic bag)
SAUCE:1 can sliced pineapple
1/3 cup cider vinegar (or ordinary)1/4 tsp. ginger1 green pepper cut in circles (I like to use red pepper for colour)
1 tbsp. cornstarch1 ybsp. soya sauce
1 chicken bouillon cube ( or substitute)
Wash chicken pieces. coat in flour. brown in oil
Put in oven at 325 while preparing sauceDrain pineapple.
Pour juice into 2 cup measure.
Add water to make 1 1/4 cups.
Combine cornstarch, syrup, vinegar, soya sauce, ginger and bouillon cube in pan.. (use bovril if no bouillon or a can of consomme (maybe 1/2 can consomme to start with)
Stir constantly, heat to boiling, boil 2 min.
Pour over chicken and bake uncovered 30 min.Then add pineapple and green or red pepper slices and bake 25-30 min. more.
Brown Rice Salad - one of Mike's favorites
Brown Rice Salad
Really yummy, and super healthy. A great lunchtime salad! It
Is best if it sits a little so the dressing can soak in the rice.
3 cups cooked brown rice
1 Granny Smith apple, cut into pieces
2 celery stalks, chopped
1 red bell pepper, chopped
½ bunch green onions
½ c. walnut pieces, toasted
1 cup chicken, cooked and cubed
3 T. fresh parsley, chopped
Mix the above together, and toss with dressing:
¼ cup apple cider vinegar
2 T. lemon juice
3 T. olive oil
salt
pepper
As usual, mix vinegar and lemon juice (acids) and drizzle in the oil to emulsify. Then add the salt and pepper to taste.
Really yummy, and super healthy. A great lunchtime salad! It
Is best if it sits a little so the dressing can soak in the rice.
3 cups cooked brown rice
1 Granny Smith apple, cut into pieces
2 celery stalks, chopped
1 red bell pepper, chopped
½ bunch green onions
½ c. walnut pieces, toasted
1 cup chicken, cooked and cubed
3 T. fresh parsley, chopped
Mix the above together, and toss with dressing:
¼ cup apple cider vinegar
2 T. lemon juice
3 T. olive oil
salt
pepper
As usual, mix vinegar and lemon juice (acids) and drizzle in the oil to emulsify. Then add the salt and pepper to taste.
Broccoli Casserole
Broccoli Casserole:-Rhoda Tillack Preheat oven to 350 degrees.
1. Butter a casserole dish (I use a 9 x 13 inch dish)
2. Melt 2 tablespoons of butter in a frying pan and add 1 large onion chopped and 1 minced clove of garlic. Sautee until the onions a soft. Place onions in the casserole dish.
3. Chop broccoli into bite size pieces. You need 4 cups. Partially cook broccoli (I steam them slightly for 1 to 2 minutes) and place them in the casserole dish over the onion mixture.
4. Sprinkle 1/4 cup of slivered almonds over broccoli.
5. Mix 1 x 10oz can condensed cream of mushroom soup, and 7oz of grated sharp cheddar cheese. Spread over broccoli.
6. Sautee 1/2 cup bread crumbs, 1/4 cup sliced almonds, 1 clove of garlic minced in 1 Tablespoon of butter. Sautee until fragrant (approx 1-2 min). Sprinkle on cheese mixture.
7. Bake at 350 degrees until bubbling and golden on top. (approx 30 minutes)
It's a great recipe to have when someone asks you to bring a side. You can make it early in the day, refrigerate it and then cook it 30 minutes before dinner. I made it twice this weekend (we had 2 dinners). It was yummy!
1. Butter a casserole dish (I use a 9 x 13 inch dish)
2. Melt 2 tablespoons of butter in a frying pan and add 1 large onion chopped and 1 minced clove of garlic. Sautee until the onions a soft. Place onions in the casserole dish.
3. Chop broccoli into bite size pieces. You need 4 cups. Partially cook broccoli (I steam them slightly for 1 to 2 minutes) and place them in the casserole dish over the onion mixture.
4. Sprinkle 1/4 cup of slivered almonds over broccoli.
5. Mix 1 x 10oz can condensed cream of mushroom soup, and 7oz of grated sharp cheddar cheese. Spread over broccoli.
6. Sautee 1/2 cup bread crumbs, 1/4 cup sliced almonds, 1 clove of garlic minced in 1 Tablespoon of butter. Sautee until fragrant (approx 1-2 min). Sprinkle on cheese mixture.
7. Bake at 350 degrees until bubbling and golden on top. (approx 30 minutes)
It's a great recipe to have when someone asks you to bring a side. You can make it early in the day, refrigerate it and then cook it 30 minutes before dinner. I made it twice this weekend (we had 2 dinners). It was yummy!
Baked Sweet Potatoes with Maple
Baked Sweet Potatoes with maple-jalapeno sour cream
Yes, this sounds so weird. BUT…it is really, really tasty. Especially if you want an alternative to sweet potatoes with brown sugar. This is a savory version of sweet potatoes. It is good enough (for me) to eat as my main course, and it is a nice vegetarian option.
For the Sweet Potatoes:
Rub with Olive oil and sprinkle with kosher salt:
4 sweet potatoes, scrubbed and dried (do not poke with fork)
For the Topping:
Combine:
½ cup sour cream or plain yogurt (I have also used crème fraiche)
1 T. pure maple syrup
2 tsp jalapeno, seeded and minced
1 tsp. fresh lime juice
salt and Tabasco to taste
Preheat oven to 450 with rack positioned in the center. Rub scrubbed, dried sweet potatoes with oil and salt. Bake directly on rack for 40-45 minutes, or until soft when squeezed.
Combine all topping ingredients; chill until ready to serve. Split potatoes like a baked potatoe and put on Maple-Jalapeno Sour Cream when potatoes are still hot so that it melts into the potatoe.
Yes, this sounds so weird. BUT…it is really, really tasty. Especially if you want an alternative to sweet potatoes with brown sugar. This is a savory version of sweet potatoes. It is good enough (for me) to eat as my main course, and it is a nice vegetarian option.
For the Sweet Potatoes:
Rub with Olive oil and sprinkle with kosher salt:
4 sweet potatoes, scrubbed and dried (do not poke with fork)
For the Topping:
Combine:
½ cup sour cream or plain yogurt (I have also used crème fraiche)
1 T. pure maple syrup
2 tsp jalapeno, seeded and minced
1 tsp. fresh lime juice
salt and Tabasco to taste
Preheat oven to 450 with rack positioned in the center. Rub scrubbed, dried sweet potatoes with oil and salt. Bake directly on rack for 40-45 minutes, or until soft when squeezed.
Combine all topping ingredients; chill until ready to serve. Split potatoes like a baked potatoe and put on Maple-Jalapeno Sour Cream when potatoes are still hot so that it melts into the potatoe.
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