Saturday, May 31, 2008

Meatball Stew

This stew is one of our favorites, and it’s really colorful. If you don’t feel like making the meatballs, you can also use store bought ones. Just heat them up according to the package directions and add to the stew at the end.

Oven 350F      Prep 10 min.    Bake 20 min.    Cook 20 min.

8oz. Lean hamburger
1 slice bread, crumbled
1 egg while
1 Tbs. Dry minced onions
¼ tsp. garlic powder

3 ½ C. water
1 can Garbanzo beans/chick peas, rinsed and drained
1 can Italian style stewed tomatoes
1 4oz. can sliced mushrooms
1 tsp. beef bullion
1 tsp. Italian seasoning
½ cup bowtie or other small pasta
5 oz. frozen spinach, thawed and drained

1. Heat oven to 350F. Mix hamburger, bread, egg white, onions, and garlic powder together in a bowl. Shape into ¾ inch balls, place on a cookie sheet and bake for 20 minutes. Keep warm.

2. Meanwhile, heat water, beans, tomatoes, mushrooms, bullion and Italian seasoning on stove to boiling. Add pasta and cook until tender but still firm. Add spinach and meatballs. Heat through. Makes about six cups (4 main dish servings).

Thursday, May 29, 2008

Freezing Avacados

Avocados can be frozen for later use when you have more ripe fruit than you can use. Avocados are not satisfactorily frozen whole or sliced; they are best frozen as puree for use in salads, sandwiches, and dips.

Avacados
Ascorbic acid
or lemon juice

Select ripe, softened fruit that yield to gentle pressure. Avoid fruit with dark blemishes on the skin. Wash the fruit, then cut in half, remove the pit and peel. Puree the flesh and add ascorbic acid or lemon juice to prevent discoloration. Add 1/2 teaspoon ascorbic acid or 3 tablespoons lemon juice to each quart of puree or add one tablespoon lemon juice for each 2 pureed avocados. Pack the puree into a rigid container, leaving 1/2 inch of headspace. Seal and label the containers, then put them in the freezer.

I freeze mine in ice cube trays, that way I am not forced to use up more than I need at any given time.

Use the puree within 4 to 5 months

Wednesday, May 28, 2008

Tahini (Sesame Seed Paste)

Can be used in Hummus, on sandwiches, or whatever.  Has a bit of a kick to it.

5 cups   Sesame seeds
1 1/2 c. Olive oil

-OR-

2 1/2 c.  Sesame seeds
3/4 c.     Olive oil

Preheat oven to 350F.  Toast sesame seeds 5-10 minutes, shaking seeds frequently with a spatula.  Do not brown.  Cool 20 min.

Pour into a food processor or blender and add oil.  Blend for 2 minutes, until thick but pourable.  Add more oil if needed.

Monday, May 26, 2008

Gyoza (Chinese Dumplings)

I've made these a number of times, and they’re always a hit. They're really fun for parties. Just make the meat mixture before hand and have everyone help make the dumplings (the most time consuming part). Cook them up in minutes, and you have yummy, impressive appetizers. For the sauce, you can also just do half and half rice vinegar and soy sauce.

Prep 50 min.     Cook 5 min per batch

Sauce:
1/2 C. soy sauce
1-2 Tbs water
2 tsp. sugar
2 Tbs. rice or white vinegar
1 green onion, minced
1 clove garlic, minced
1/2 tsp. sesame oil (optional)
1 tsp. toasted sesame seeds (optional)

Filling:
1 C. minced cabbage
1 tsp. salt
1 lb. lean ground pork or beef
3 Tbs. soy sauce
1 clove garlic, minced
1 tsp. minced gingerroot
2 green onions, minced
1 tsp. cornstarch
1/4 tsp. sesame oil (optional)
1/8 tsp. ground black pepper
1/2 tsp. sugar


1 (10 oz) package gyoza skins (the round ones found by the egg roll skins in the produce section)
Water
4 Tbs. vegetable oil
1/2 C. water

For sauce, in a small bowl, combine all ingredients. Allow to stand at room temperature for at least 30 minutes.

For filling, mix all ingredients in a large bowl.

Place 1 rounded tsp. filling (a bit larger then a marble) in the center of each gyoza skin. Paint the edge with water. Fold the skins over forming a semi-circle. Press tightly to seal and pleat edges if desired. Place on a tray, pressing bottoms to flatten slightly. Cover dumplings loosely with plastic wrap.

In a large non-stick skillet with lid, heat 2 Tbs oil over medium-high heat (medium for high altitude). Fry half of the dumplings until the bottoms are browned. Cover with lid, leaving a crack open. Carefully pour 1/4 cup water in the crack and close lid. Steam 2-3 minutes, shaking pan occasionally. Remove cover and cook until the liquid evaporates. Fry a few seconds longer to crisp the bottoms. Place dumplings on a serving platter. Repeat process to make remaining dumplings.

Serve warm with dipping sauce.

Upside-Down Chocolate Chip Coconut Cake

This cake never comes out as pretty as the picture in the cookbook, but it always tastes pretty good!

3 Tbs. butter
1/2 cup packed brown sugar
4 tsp water
1/2 cup coconut
1/2 cup chopped pecans (or not)
1 cup all-purpose flour
2/3 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/4 cup packed brown sugar
2 tsp baking powder
1/2 cup milk
1/4 cup butter, softened
2 eggs
1 tsp. vanilla
3/4 cup mini semisweet chocolate chips

Preheat oven to 350. Melt the 3 tbs butter in a 9x1 1/2 inch round baking pan. Stir in the 1/2 cup brown sugar and the water. Sprinkle coconut and pecans into pan. Set pan aside.
In a med mixing bowl, stir together flour, gran sugar, cocoa powder, 1/4 cup brown sugar, and baking powder. Ad milk, 1/4 cup butter, eggs, and vanilla. Beat on low speed until combined. Beat on med speed for 1 minutes. By hand stir in 1/2 cup of the chocolate chipos. Spread batter into prepared pan.
Bake for 40-45 minutes or until cake feels firm when lightly touched. Cool on a wire rack 5 minutes. Loosen side; invert onto a serving plate. Immediately sprinkle with remaining 1/4 cup chocolate pieces; let stand for 30 minutes before slicing. Serve warm.

Cranberry-Orange Cheesecake

2 pkgs. (8 oz. each) cream cheese, softened
½ c. sugar
½ t. grated orange peel
½ t. vanilla
2 eggs
¾ c. chopped cranberries, divided
1 read-to-use graham cracker crumb crust (6 oz. or 9-in)
Mix cream cheese, sugar, peel and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in ½ c. of the cranberries.
Pour into crust. Sprinkle with remaining ¼ c. cranberries.
Bake at 350 for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with additional cranberries, mint leaves and orange peel.

Baklava

Warning: Jon is the one that makes this recipe for us, so I'll copy it down, but I don't have details on how to make it work! You'll have to call him up if you need more help.

2 lbs. phyllo dough
6 cups walnuts, chopped
2 cups rendered butter (see recipe below)
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup confectioner's suggar
2 cups Attar (recipe below)

Mix nuts, sugar, spices, and 1 Tbs. butter.
Grease 12x17 baking sheet with butter. Place two layers of baklava phyllo on the baking sheet, brushing lightly with butter. Continue this process until 1/2 lb. of dough has been layered. Spread the nut mixture evenly over the dough. Lay the rest of the dough, following the same procedure. Do not grease the last layer. With a sharp knife cut into diamond shapes. Heat the rest of the butter (about 1 cup) and poru on the tray.
Preheat oven to 400. Place the tray in oven, then reduce to 275. Bake from 1 1/2 to 2 hours. Cool for 10 min. Pour cold syrup (attar) evenly over the surface.

Rendered Butter
(another warning: this makes way more than you will need for one batch of baklava, I know Jon shrinks the recipe down accordingly)
5 lbs. Sweet butter
1/2 cup flour
Melt butter in a saucepan. Add the flour. Cook on low heat until foam disappears from the top. When clear, remove from heat and cool. Pour the pure butter into jars. Be careful not to pour the salty residue.
Note: Rendered butter is used in Arabic pastries. Stored in jars it will keep for many months without being refrigerated.

Attar
2 cups sugar
1 cup water
1 Tbs. Lemon juice
Mix sugar and water and bring to boil. Add lemon juice and boil for 7 more minutes. Cool. Makes 2 cups Attar.

Lemon Coconut Squares

This has become one of my favorites. These lemon bars come out less lemony, and the coconut adds a nice sweet crunch on top.

1 1/3 c. crushed Nilla wafers
1 c. sugar, divided
1/4 c. butter
1 teaspoon grated lemon
2 eggs
1/4 c. lemon juice
2 Tbs. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/3 c. coconut

Preheat oven to 350. Mix wafer crumbs, 1/4 c. sugar, butter and lemon (I sometimes switch this out for a dash of almond extract). Press into 8-inch square baking pan. Bake 8 min.
Beat eggs, remaining sugar, until thickened and well blended. Add lemon juice, flour, baking powder, salf. Mix well. Pour over crust, sprinkle with coconut.
Bake 25-30 minutes or until center is set and top is lightly browned. Cool completely. Cover and refrigerate several hours.

Sunday, May 25, 2008

Hummus without Tahini

This is a Middle Eastern dip that can be served with crackers, pita bread, beagle chips, fresh vegetables, or whatever else you like. This hummus is more mild then most. My kids don't like the strong taste of tahini (sesame paste), but they love this version.  You can also try using other varieties of beans such as great northern or black beans.

1 can Garbanzo beans/chick peas, rinsed and drained (or 1 1/2 cups soft cooked beans)
1/4 C. Olive oil
1 Tbs. Lemon juice
1 tsp. Cumin (ground)

Blend all ingredients together until smooth and creamy. If needed, thin with 1 Tbs. water or olive oil until desired consistency is reached.

Saturday, May 24, 2008

Black Bean Burgers

This is one of our favorite finds in our vegetarian cookbook! They're not exactly hamburgers, but they make a pretty decent hamburger-like sandwich. (I usually buy dry beans and cook them myself, and then add spices.)

1 can black beans with cumin and chili spices, undrained
1 can chopped green chilies, undrained
1 cup plain dry bread crumbs
1 egg, beaten
1/4 cup yellow cornmeal
2 tablespoons vegetable oil

1. Place beans in food processor or blender. Cover and process until slightly mashed; remove from food processor. Mix beans, chilies, bread crumbs and egg. Shape mixture into 5 patties, each about 1/2 inch thick. Coat each patty with cornmeal.
2. Heat oil in 10-inch skillet over medium heat. Cook patties in oil 10 to 15 minutes, turning once, until crisp and thorougly cooked on both sides.
3. Serve on hamburger buns with toppings of your choice!

Wednesday, May 21, 2008

Cran-Crazy Cookies

This recipe is from Better Homes and Gardens. They are so yummy! I feel less guilty eating these cookies knowing they have whole wheat flour in them.


Ingredients:

¾ cup butter, softened
1 ½ cups packed brown sugar
2 teaspoons finely shredded lemon or orange peel
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
2 eggs
2 teaspoon vanilla
2 ½ cup whole wheat flour
1 ½ cups chopped toasted pecans*
1 ½ cups dried cranberries (Craisins)

Directions:

1. Preheat oven to 350º. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, lemon peel, baking soda, baking powder, and salt. Beat until combined, scraping sid of bowl occasionally. Beat in eggs and vanilla. Mix in flour. Stir in pecans and cranberries.
2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake in preheated oven for 12-15 minutes or until edges are lightly brown. Cool on cookie sheet on wire racks for 2 minutes. Transfer cookies to wire racks and cool completely.

*To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 350º oven for 5 to 10 minutes our until nuts are slightly golden brown. Stirring once or twice. Cool completely. Chop nuts and set aside.

Tuesday, May 20, 2008

Recipe Requests

I have a few recipe requests. I would love it if you would post them here.

Ruth:

  • wild rice soup (submitted below-Thanks!)
  • bread recipe (submitted below)
  • mushroom, tomato, chicken, spinach dinner

Cami:

  • baklava
  • black bean burgers
  • cranberry orange cheesecake
  • favorite vegitarian

Anyone else that has requests either comment here or create another post.

Basic Bread

This bread seems to be fool-proof, turning out nice loaves that are hard to resist right out of the oven and slice well for sandwiches. It makes the most amazing french toast!

Basic Bread

6 cups HOT water
2/3 cup oil (olive oil or canola)
2/3 cup honey (sugar is fine)
1 to 2 tablespoons Vital Wheat Gluten (Found near flour in grocery store. Wheats have different protein content and this ingred helps your bread to rise uniformly)
1/2 cup powdered milk (optional)
6 cups whole wheat flour
2 T. yeast
2 T. salt
10 cups flour (Whole wheat, or mix with white flour to your family's taste)
butter

Mix hot water, oil, honey, Vital Wheat Gluten, powdered milk, and first 6 cups of flour. At this point the batter should be lukewarm so it doen't kill the yeast. Add yeast.

Gently mix to blend and then let it sit to sponge about 10 min. Add salt.

While stirring gradually add additional flour until the dough begins to "clean" the bowl. If the sough is sticking to the sides of the bowl, continue to add flour. Your can test for enough flour by gently touching dough with your finger. If cough sticks to your finger, add flour and keep kneading. When dought barely does not stick to finger, stop adding flour.

Knead on low speed for 8 min. Turn dough onto oiled surface (do not use flour). Turn dough a couple of times to coat with oil. Cut dough into quarters. Shape each quarter into a loaf and place in a sprayed bread pan. Cover and let dough rise 1 hour to 1 1/2 hours. A great place for bread to rise is under the lights on your range.

Preheat oven to 350 degrees and bake loaves for 26 to 28 min. Remove from oven and brush tops with butter. Let loaves sit 5 to 10 min. before removing from pans. Cool on a wire rack.
(Recipe from "The Essential Food Storage Cookbook")

Wild Rice Soup

Here are two recipes for Wild Rice Soup. The first one is fast and easy to prepare. The second one takes a little more preparation

Wild Rice Soup #1

6 oz box long grain wild rice mix
2 T. butter
1 small chopped onion
1/2 lb sliced fresh mushrooms
3 cups milk
2 cans potato soup
1 lb. Velveeta soup

optional: cooked crumbled bacon, or chopped ham, or cooked crumbled sausage (I use low fat)

Prepare rice as pkg directs. In soup pot, saute onion and mushrooms. Add milk and potato soup. Heat to med. stirring. When mixture is hot, add cheese in chunks. When creamy, add cooked rice and meat or garnish with crumbled bacon.



Wild Rice Soup # 2
1/2 cup raw wild rice, rinsed and soaked according to directions
2 cups water
1/4 cup butter
1 onion chopped
3 carrots chopped
1/2 cup celery
chopped ham or sausage or bacon
1/2 lb. sliced fresh mushrooms
1/2 cup flour
3 cans chicken broth
1 t. snipped chives
1 cup half and half (I use fat free)

Bring rice and water to boil in a med saucepan. Boil 45 min. Set aside. Melt butter in large pot. Add onion, carrots, celery, cooked meat, and mushrooms. Saute until vegies are tender. Add flour and stir until liquid has evaporated. Slowly add chicken broth, whisking to blend thoroughly. Add wild rice and chives. Slowly add half and half. Heat through carefully and serve

Saturday, May 17, 2008

Food Storage Frosties (Also known as Magic Chocolate Milkshakes)

I know you all having been really pondering about how to turn your food storage items into frozen desserts (what, you haven't? That's what I spend all MY time trying to figure out!), so I knew you would be overjoyed when I came across this recipe on www.mormonmommywars.com. *drumroll* Here it is, the best frozen dessert you can make out of your food storage :)

Food Storage-Magic Milk Shakes
By Tracy M from Mormon Mommy Wars

Ok, here it is. If you follow these directions, I kid you not, you will end up with a chocolate milkshake so much like a Wendy’s frosty you will be amazed. I beleive the original credit for the recipe goes to the Prairie Homemaker website, but I’m not 100% on that one.

1 1/2 - 2 cups ICE water- really, really cold.
1 1/2 cups non-fat dry milk powder
2/3 cup sugar
1/4 cup unsweetened cocoa
2-3 cups ice cubes
2 Tbsp vegetable oil (yes, really- it’s an emulsifier)
Place ALL the ingredients in the blender, including the oil. Use less water for a thicker milkshake or more for a shake that’s easier on your blender motor. With lid on, process for two minutes. Makes about 4 shakes.

Sunday, May 11, 2008

Spicy Coconut Shrimp with Mango Basil Salsa

I love fresh basil in dishes and this one is full of it! The salsa is a must, bringing in a sweetness that is very good with the spicy shrimp. Overall, it's a fairly simple dish that cooks up fast but it takes a lot of prep work.


Salsa:
1 mango, peeled and finely diced
3 scallions, sliced
5 basil leaves, julienned 1 lime, juiced
Kosher salt and freshly ground black pepper

Shrimp:
2 fresh jalapenos, sliced
3 cloves garlic, thinly sliced
1/2--inch piece ginger, peeled and grated
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1/2 lime, zested
1/4 cup coconut milk
Small handful basil leaves, torn
2 tablespoons vegetable oil
1/2 teaspoon salt
15 grinds pepper
1 pound peeled, deveined shrimp
Cooked rice

For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.

For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refrigerated.

Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.

Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.

Add remaining marinade to hot skillet and cook until thickened. Pour over shrimp.

Serve salsa and shrimp together with warm rice.

When I'm feeling ambitious I make coconut lime rice. You just replace about half of the water with coconut milk (I usually end up adding a little more water too). Cook the rice as normal until tender. Then stir in fresh lime zest and serve.

No Fail French Bread

2 TBS yeast
5 TBS oil
2 1/2 cups warm water
1 TBS salt
2 TBS sugar
6 cups white flour

Mix all ingred. together and knead in machine 5-10 min. Let rise until double in bowl. Punch down.

Divide and form into 2 french loaves on cookie sheet or baking stone. Gash top of loaves 3 imes with a serrated knife. Brush with beated egg white. Sprinkle with sesame seeds if desired. Let rise until double (about 30 min.) Bake for 20-30 min. at 400 degrees. (Shorter for a soft crust, longer for a thick and chewy crust.)

Pulla

This is a Finnish sweet bread.

2 cups milk
2 eggs
½-¾ cups sugar
1 teaspoon salt
2 teaspoons cardamon
2 Tablespoons yeast
6¼cup flour
2 cup margarine

1 egg (beaten)
course decorative sugar
sliced almonds

Heat milk to 110º. Add yeast. Mix in eggs and sugar. Add flour, salt and cardamon. Knead for a few minutes. Add softened margarine and Knead for a few more minutes. Let rise for 2 hour.
Form dough into balls (about the size of a ping pong ball), dip in beaten eggs, then sugar then almonds. Place on cookie sheet. Let rise again until double (about 2 hour) Bake at 390º for about 12 minutes or until golden brown.

Spinach Salad

2 bunches of spinach (torn into bite size pieces)
1 head of lettuce (torn into bite size pieces)
1 purple onion (sliced)
3/4 lb. fresh mushrooms (sliced)
3/4 lb. Swiss cheese (grated)
1 C drained cottage cheese
1/2 C crumbled bacon
sugared almonds (see recipe)
mandarin oranges
crasins
sliced strawberries

Toss all ingredients together (except onions). Use sliced onions as a garnish. Top with following dressing.

DRESSING

3/4 tsp poppy seeds
3/4 C oil
3/4 tsp grated onion
1/3 tsp mustard
1/2 C white vinegar
1/3 C sugar
3/4 tsp salt

Buzz in blender. Pour on salad right before serving

Pie Crust

This is my mother-in-law's pie crust and Josh uses it for all his pies. It's super simple and oh so yummy.

2 cups flour
1 ½ t. salt
⅔ cup shortening
7 T. cold water

Mix flour and salt. Using a pastry blender (or two butter knives), cut shortening in to flour until the lumps are about the size of peas. With a fork, gently mix water in until dough forms a ball. Divide dough into two balls. Roll to ⅛” thick, place in pie pan. (we've found if you roll it on a sideless cookie sheet it inverts easily into the pie pan)

For cream pies, flute edges, prick with fork and bake at 400º for 10-15 minutes or until light golden brown.

For fruit pies, cut steam vent in top crust. Moisten top edge of bottom crust with water before placing top crust on pie. Trim crust around pan and flute edges.

Makes crust for 2 single crust pies or one single crust pie.

Pecan Cheese Cake Pie

The marriage of two worlds: cheesecake and pie. What could be better?

Blend in blender until smooth:
1 8 oz. cream cheese
⅓C sugar
1 egg
1 t vanilla
¼ t salt

Spread over unbaked pie shell.
Sprinkle with ½C chopped pecans (or walnuts).

Blend in blender:
3 eggs
¼C sugar
1 C dark Corn syrup or maple syrup or combination ( I use any brand maple syrup)
1 t vanilla

Carefully pour over nuts. Decorate with pecan or walnut halves.
Bake at 375° for 40 minutes.

Lemon Ice Cream

2 qts whole milk
4 cups sugar
1 cup FRESH squeezed lemon juice
1 cup whipping cream
1 ½ tsp lemon extract

Combine all ingredients and freeze in an ice cream freezer.

Sugar Roasted Almonds

These are excellent in salads (if they ever make it there)

2½ cups unblanched whole almonds (13 oz)
1¼ cups granulated sugar
⅓ cup water
1 teaspoon cinnamon

Heat oven to 350º. Toast almonds for 15 minutes on a baking sheet.
In a medium saucepan, combine sugar, water almonds and cinnamon. Cook, stirring constantly, until sugar becomes golden and granular and almonds are completely coated and separated. Pour nuts onto cooling rack over a cookie sheet and separate.

Mint Sandwiches

My mother-in-law makes these for most every family party and love them. There isn't anything much better than chocolate and mint!

2 lbs molding chocolate (light or dark or combination)
1 lb. green mint molding chocolate*
aluminum foil
tape

Line a large cookie sheet (with sides) with aluminum foil (dull side up). Roll small pieces of tape to tape aluminum to bottom of pan. Tape sides to edges of pan.

Melt 1 lb of chocolate in microwave 1 minute at a time at 30% power. Stir between each minute. It will probably take 4-5 minutes. Don’t overcook and don’t let it get too warm.
Spread chocolate thinly on pan. It should be just under ⅛” thick. Let cool at room temperature until it just looses its gloss. Don’t let it cool too long. Don’t refrigerate it.

While first layer is cooling, Melt the green molding chocolate. When the first layer is almost dull, carefully drizzle green chocolate over it. Don’t let it clump or it will melt the bottom layer too much. Carefully spread drizzled green over the brown. It should be a little less than ⅛” thick. Let it cool until it looses its gloss.

While second layer is cooling, Melt the rest of the chocolate. When second layer is almost dull, carefully drizzle chocolate over it. Carefully spread drizzled chocolate over the green. It should be a little less than ⅛” thick. Let it cool until it looses its gloss.

Before it hardens completely (when chocolate looses its gloss) cut into squares. When it has hardened completely remove from pan and peel off aluminum foil.


*Green mint can be substituted with other colors and flavors. If you want other colors with mint flavoring, use vanilla flavored molding chocolate (any color) and add a few drops of Peppermint Oil (it must be oil not extract)


You can make different flavors by using vanilla flavored molding chocolate (any color) for middle layer and add different flavors of oil (not extract).

Cranberry Orange Cheese Ball

This cheese ball is sweet and really yummy on the new cinnimon wheat thin crackers.

2 8 oz. pkg. cream cheese
3 T. orange juice concentrate
1 t. cinnamon
1 T. sugar
¼ cup chopped craisins
¼ cup chopped pecans


Mix all ingredients together. Roll in chopped pecans.

Saturday, May 10, 2008

Grilled Veggie Sandwich

INGREDIENTS

  • 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 horizontally
  • 1/2 cup crumbled feta cheese

DIRECTIONS

  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.
Quoted from:http://allrecipes.com/Recipe/California-Grilled-Veggie-Sandwich/Detail.aspx

Sunday, May 4, 2008

Bush's Black Bean Burgers

Cami was telling me about her black bean burgers and said she would post the recipe up here. She didn't and so I was forced to scour the internet for something else. Here's one that I tried and liked. It was a little more pancake-y than I expected but it was good. They actually tasted better the next day. We don't have a grill so I cooked them on my stove.

2 cans (15 ounces each) BUSH'S BEST Black Beans, rinsed and drained
½ cup whole wheat or all-purpose flour
¼ cup yellow cornmeal
½ cup chunky salsa
2 teaspoons ground cumin
1 teaspoon garlic salt
Hamburger buns

Place beans in food processor; process until fairly smooth. Add flour, cornmeal, salsa, cumin and garlic salt. Process until well combined. Spoon mixture into 6 balls on a large plate and refrigerate at least 1 hour or up to 4 hours before cooking.

Heat barbecue grill or ridged grill pan over medium heat. Coat grill or pan lightly with oil. Form each ball into a 4-inch patty about ½-inch thick. Place the patties on the grill or in pan and cook until browned and heated through, 4 to 5 minutes per side.

Serve on hamburger buns with your favorite toppings.

Koula's Best Ever Chicken Gyros

Here's another one from allrecipes. It's probably against some cosmic law to make gyros with chicken, but when it's all you got, it's all you got! These were so good, though!

INGREDIENTS
3 skinless, boneless chicken breast halves - cut into 1/2 inch strips
2 tablespoons ketchup
2 tablespoons olive oil
1 1/2 teaspoons white wine vinegar
1 teaspoon dried oregano
1 teaspoon mustard powder
1 1/2 teaspoons curry powder, or to taste
4 pita breads, cut in half
2 cups mixed salad greens
1 cup plain yogurt

DIRECTIONS
Place the chicken strips side by side in a broiling pan. In a cup or small bowl, stir together the ketchup, olive oil, white wine vinegar, oregano, mustard powder and curry powder. Pour over the chicken. Allow the chicken to marinate while you preheat the oven's broiler.
Broil uncovered for 15 minutes with the meat about 6 inches from the heat. Just until the chicken is cooked through, but not browned. If left too long, it will turn stringy and dry.
Place hot chicken into pita pockets and spoon some of the juices from the pan over it. Top with salad greens and plain yogurt.

Black Bean Avocado Salad

I got this one from allrecipes.com. It's easy and nutritious. I think it works great as a vegetarian main dish (just add some rolls or biscuits on the side) or if you want meat, just throw in a handful of diced chicken.And, um, yes, I do like black beans this much. MMMM, fiberific!

1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexicorn, drained
1 1/3 cups chopped peeled avocado
1 cup chopped seeded cucumber
1 cup chopped seeded tomatoes
1/2 cup thinly sliced green onions
1 small jalapeno pepper, seeded and chopped
1 teaspoon lime juice

DRESSING:
2 tablespoons cider vinegar
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper

DIRECTIONS
In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat

Friday, May 2, 2008

Cheese Ball

This is another recipe from my mother-in-law. It is surprisingly simple and very very yummy. You can easily make a small ball for yourself to munch on or make it bigger to take to a party.

1 8oz pkg of cream cheese, softened
2 tsp minced garlic (eyeball to taste; I use jarred garlic)
3-4 green onions, diced (I use my kitchen scissors)
1/2 cup chopped nuts (I use pecans, my mother-in-law uses sliced almonds)

Mix the first three ingredients together well. Form into ball and roll in nuts to cover entire surface of ball. Double or tripple according to the crowd.

Diced red pepper makes a nice addition during the holidays (get it--red and green)

*My measurements on the garlic, green onions, and nuts are guesses. I just eyeball it to get a pretty good amount throughout the ball and to completely cover it with nuts.