Saturday, January 28, 2012

Italian Beef Sandwiches

Italian Beef Sandwiches
 
3 to 4 pound beef rump roast
1 onion, sliced in rings 2 tablespoons dried oregano 
2 tablespoons dried basil
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon anise
1 (14.5-ounce) can whole tomatoes (undrained) 
1 (12-ounce) bottle beer (Redbridge, by Anheuser Busch is gluten free)
8 hoagie rolls (I use gluten free bread) 
8 slices of mozzarella cheese



The Directions.

Use a 6-quart slow cooker. Put the meat into your cooker (frozen is okay). Top with sliced onion, and all the dried herbs and spices. It will seem like there are way too many herbs—try not to worry. Add the entire can of tomatoes and bottle of beer. Cover and cook on low for 8 hours, or until meat shreds easily with two large forks. Shred the meat completely, and stir well.

Serve on toasted rolls with melted mozzarella cheese.
 
http://crockpot365.blogspot.com/2012/01/italian-beef-sandwiches-and-other-super.html

Friday, January 27, 2012

Cheesy Lentil Crispies

Cheesy Lentil Crispies
Adapted from this recipe
Makes about 30

1/2 cup trans-fat free margarine/butter spread (I used Earth Balance)
1 cup gluten free all-purpose flour (traditional all-purpose flour can be used as well – search out for whole wheat!)
1 cup brown rice crispies
3/4 cup cheddar cheese
3/4 cup red lentils, cooked and pureed
1 egg, beaten


Preheat oven to 350 degrees.
Using a fork, mash trans-fat free margarine or butter spread and flour together until the consistency and look is similar to oatmeal.
Add brown rice crispies, cheese, and lentil puree to flour mixture and stir until incorporated.
Add in egg and mix until combined.
Use 1 tbsp amounts to form your crispies. You can roll them in a ball and then flatten with a fork or you can roll them into a snake shape and flatten them into sticks. Place on ungreased baking sheet and bake for about 15 minutes.

http://www.tasteofhealthygoodness.com/2012/01/spotlight-on-lentils/

Beef & Lentil Samosas

Beef & Lentil Samosas

Beef and brown or green lentils go wonderfully together as a filling for crisp samosas. These are traditionally fried, but could alternatively be baked; set on a rimmed, parchment-lined sheet, brush with oil and bake at 425˚F for 20-30 minutes until golden.

Ingredients

Filling:
1 small onion, finely chopped
1/2 lb. (250 g) lean ground beef
1 cup (250 mL) cooked green or brown lentils, rinsed and drained if canned
1 jalapeño pepper, seeded and finely chopped
2 garlic cloves, crushed
2 tsp. (10 mL) grated fresh ginger
1 tsp. (5 mL) cumin
1/2 tsp. garam masala
salt and pepper
2 green onions, finely chopped
1/4 cup (60 mL) chopped fresh cilantro
2 Tbsp. all-purpose flour
1 pkg. samosa or spring roll wrappers, thawed if frozen
canola oil, for cooking

Directions

In a large, heavy skillet, cook the onion in a drizzle of oil over medium-high heat for 5 minutes, until transparent. Add the ground beef and cook, breaking the meat up with a spoon, until it's no longer pink. Add the jalapeño, garlic and ginger and cook for another 2 minutes. Add the cumin, garam masala, salt and pepper, then the green onions and cilantro. Cook for another minute or two, stirring to combine everything well, then remove from heat.
In a small dish, stir together the flour and 2 Tbsp. water to form a paste. Fill and fold the samosas. (Note: if you don’t know how to do this, Google it for visuals. Generally you want to fold over the end of a strip of wrapper to form a triangle, form it again to form a pocket, fill the pocket, then keep folding, maintaining the triangle shape, to the end of the wrapper. Use the paste to seal it closed and fill any holes in the tips of the three corners.
In a medium heavy pot, heat a couple inches of canola oil over medium-high heat until hot but not smoking. Fry a few at a time, without crowding the pot, flipping as necessary as they turn golden. Remove with tongs or a slotted spoon to paper towels to drain. Serve warm. Makes about 2 dozen samosas,
 
http://www.lentils.ca/recipes/beef-lentil-samosas

Thursday, January 26, 2012

Crock-Pot Cuban Pork

Crock-Pot Cuban Pork...Recipe inspired by Family Circle Magazine
Ingredients:
3 pounds boneless, skinless pork shoulder
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
1/4 cup tomato paste
2 cups low-sodium chicken broth
1 teaspoon orange zest
1/2 cup orange juice
Zest of 1 lime
1/4 cup lime juice
1 teaspoon ground cumin
1 teaspoon dried oregano
1/3 cup drained dill pickle relish
2 sweet onions (such as Vidalia), thinly sliced
6 cloves garlic, minced
1/4 cup chopped cilantro

Directions:
1) Season pork with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Heat vegetable oil in a large skillet on medium-high heat. Brown all sides of pork, about 6 to 8 minutes. Set aside.
2) Put tomato paste, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, orange zest and juice, lime zest and juice , cumin, oregano and broth into liner of slow cooker and stir to combine. Add onions, garlic and pickle relish. Place browned pork on top. Cover and cook on HIGH for 1 hour. Reduce heat to LOW and cook for 4 to 5 hours longer. Remove meat from slow cooker and using 2 forks pull it into shreds. Return to slow cooker and heat through.
3) Stir in cilantro. Serve with rice or on ciabatta or Cuban rolls. Yield: 8 servings.

http://oneperfectbite.blogspot.com/2012/01/crock-pot-cuban-pork-and-black-beans.html

Wednesday, January 25, 2012

Rustic Spicy Carrot Spread

Rustic Spicy Carrot Spread
Adapted from this recipe
Makes about 1 cup
  • 10 oz carrots, cut into thick sticks/wedges
  • 1 Tbsp maple syrup
  • 2 Tbsp tahini
  • 1 1/2 tsp extra virgin olive oil
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • pinch of ground cayenne pepper
Pre-heat oven to 425 degrees. Coat carrots with maple syrup and roast for 20 minutes until tender.
Allow to cool. Place roasted carrots, and remaining ingredients into food processor/blender and puree.
Enjoy with beet chips!

Five-Spice Lentil Soup

Five-Spice Lentil Soup
 
Ingredients: 

1 pound lentils, rinsed (red or green)
1/2 cup chopped onion
3 garlic cloves, chopped
1/2 cup celery, chopped
3 tablespoons olive oil
2 quarts water (more if needed)
1/2 teaspoon coriander 
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper 
salt to taste 

Directions
In a large pot, place the olive oil and set over medium heat. Add the onions and celery, cook until onions are translucent, about 6 minutes. Add the garlic and cook for another minute. Add the lentils, salt and the five spices, stir to combine. Add water, cover and cook until the lentils are tender, approximately 35 to 40 minutes. Check the lentils after 20 minutes to make sure they have enough water. Taste and adjust salt and liquid if needed. Using a hand blender, puree the soup. Serve with warm garlic bread and drizzle with extra virgin olive oil.
 
Recipe from Delicious Shots.  

Sriracha Spiked Croutons

Sriracha Spiked Croutons
  • 1 loaf of bread, cut into 1″-1.5″ cubes (I used spelt bread *see note below)
  • 1 1/2 Tbsp oil
  • 1 1/2 tsp Sriracha
  • 1 lg garlic clove, minced
Preheat oven to 375 degrees.
Whisk together oil, Sriracha, and garlic. Drizzle over bread cubes. Gently mix to coat bread with oil mixture. If you find some cubes need oil, use a misto to lightly coat.
Lay out bread cubes in a single layer on baking sheet. Bake until desired crunchiness – about 15 minutes.

*Spelt has a moderate gluten content. While it should be avoided by those with Celiac disease, some with gluten sensitivities may be able to tolerate it.

Recipe from Taste of Healthy Goodness. 

EASY NUTELLA BROWNIE CUPS

EASY NUTELLA BROWNIE CUPS
Adapted from Honey What’s Cooking?.


1 cup Nutella
2 eggs
10 tbsp plain flour
1/4 tsp salt
1/4 cup chocolate chips (optional)

Preheat the oven to 180 C and line a 12 hole muffin pan with cupcake liners.
In a medium bowl, mix together the Nutella, eggs, flour and salt until combined.
Divide the batter evenly between the 12 muffin holes. If using, sprinkle each brownie cup with a few chocolate chips.
Bake for 12 minutes. Makes 12 Nutella brownie cups.

Sweet and Spicy London Broil

Sweet and Spicy London Broil


Sadie-love via Foodnetwork



Ingredients


1 flank steak (about 1 3/4 pound)

3 tablespoons extra-virgin olive oil

2 tablespoons sweet paprika

2 tablespoon light brown sugar

1 tablespoons kosher salt

2 teaspoons chili powder

1 lime, zested



Directions


Preheat a broiler to high.

Bring the steaks to room temperature about 20 minutes before cooking. 

Mix the olive oil, paprika, sugar, chili powder, salt, chili powder, and zest in a bowl to make a paste. Rub the spice mixture all over the steak.

Broil until just charred and crispy on top, about 6 minutes on 1 side. Flip the steak and cook until beginning to char, about 6 minutes more or until rare and temperature registers 115 degrees F on an instant-read thermometer.

Place the steak on a cutting board and let rest, tented with foil for about 10 minutes. Slice across the grain and serve.

Delicious Raspberry Oatmeal Cookie Bars

Delicious Raspberry Oatmeal Cookie Bars
From: Allrecipes


Ingredients:
1/2 cup packed light brown sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup rolled oats
1/2 cup butter, softened
3/4 cup seedless raspberry jam


Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
3. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars

Peanut Butter Chocolate Chip Mini Muffins

Peanut Butter Chocolate Chip Mini Muffins 
SMantle via allrecipes.com
Original Recipe Yield 24 servings
 

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2/3 cup packed brown sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 3/4 cup milk
  • 2/3 cup chunky peanut butter
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 2/3 cup miniature semisweet chocolate chips

Directions

  1. In a large bowl, combine the first four ingredients. In another bowl, combine the egg, milk, peanut butter, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350 degrees F for 15-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Footnotes

  • Editor's Note: Twelve regular-size muffin cups may be used; bake for 22-25 minutes. 

Cinnamon Streusel Muffins


Cinnamon Streusel Muffinsteamgulley via www.sallybernstein.com/food/recipes...

Streusel Topping1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1  teaspoon cinnamon
3 tablespoons cold butter

Muffins2  cups all-purpose flour
1/2 cup sugar
1/4 cup firmly packed brown sugar
1  tablespoon baking powder
1  teaspoon cinnamon
1/2 teaspoon salt
3/4 cup milk
1/2  cup butter, melted
1  teaspoon vanilla
1  egg, beaten

Heat the oven to 400°F with the oven rack in middle. Lightly spray 12 cups in a standard muffin pan with nonstick cooking spray or grease with shortening.

Streusel Topping
Combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs with some pea-sized pieces.  Set aside to put on top of muffin before baking.
Combine the flour, sugar, brown sugar, baking powder, cinnamon, and salt in a large bowl. Make a well in the center of the flour by pushing ingredients out toward sides of bowl.

Combine the milk, melted butter, vanilla, and egg in a medium bowl. Pour the milk mixture into the flour mixture, and stir only until the flour is moistened, even though the batter is not smooth. Scrape down the sides of bowl.

Divide the batter into prepared muffin cups, filling them about 2/3 full. Sprinkle about 1 tablespoon of streusel over each muffin.

Bake 18 to 20 minutes or until golden brown and a toothpick inserted in the center of a couple of muffins comes out dry. Cool slightly. Run a small metal spatula around edge of each muffin to loosen it, and lift gently from the pan. Serve muffins warm with butter or jam.

Whole Wheat Waffles


Whole Wheat Waffles
Amy (amylz)

2 eggs
2 cups whole wheat flour
1 3/4 cups milk
1/2 cup oil or applesauce
4 teaspoons baking powder
pinch of salt

Heat waffle iron. Add all ingredients in mixing bowl. When waffle iron is heated add a scoop of batter into waffle iron and cook until brown. Serve with peanut butter, maple syrup or fresh fruit.

Honey Baked French Toast


Honey Baked French Toast
Wondertime
Serves 3 to 6

4 tablespoons (1/2 stick) unsalted butter
3 tablespoons honey
2/3 cup orange juice
4 large eggs
1/4 teaspoon cinnamon
1/4 teaspoon salt
Pinch of nutmeg
6 (1/2- to 3/4-inch) thick slices of French bread, Italian bread, or Challah

Heat oven to 375. Put butter and honey into a 9-by-13-inch nonreactive baking dish. Heat in oven until butter melts and honey is bubbling, about 8 minutes. Remove from oven and stir well. In another baking dish, whisk together juice, eggs, spices, and salt. Dip bread in, turning it once to coat it well, let it soak about 2 minutes per side, then carefully set each piece of bread into the honey-buttered pan. Bake for 20 to 25 minutes, or until well-browned. Before serving, flip over each piece so the honey-butter side is up.

Tuesday, January 24, 2012

Enchilada stuffed shells

Enchilada stuffed shells
(chimelle28)
Ingredients: 

15 jumbo pasta shells
1lb ground beef
2 (10 ounce) can enchilada sauce
½ teaspoon dried minced onion
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon ground cumin
½ cup refried beans
1 cup shredded Colby jack cheese
Step 1: Pre-heat the oven to 350 degrees. Cook pasta shells according to package directions. Drain and set aside. In a large skillet over medium heat brown ground turkey until no longer pink. Drain any excess fat. Stir in onion, oregano, basil, and cumin. Stir in 1 can of the enchilada sauce. Stir in refried beans. Set aside.
Step 2: Fill each cooked pasta shell with the turkey/refried bean mixture. Coat an 11 x 7 inch baking dish with nonstick cooking spray and pour half of the remaining can of enchilada sauce evenly over the bottom. Place each shell into the bottom of the dish. Pour the remaining enchilada sauce over the tops of the shells.
Step 3: Cover and bake at 350 degrees for 25 minutes. During the last few minutes of cooking, uncover and sprinkle the tops of the shells with Colby-jack cheese. Bake until the cheese has melted.
(Makes 3 servings)

Spicy Shrimp Fried Rice


Spicy Shrimp Fried Rice
Gina's Weight Watcher Recipes
Servings: 4 â€¢ Size: 1-1/2 cups â€¢ Old Points: 6 pts • Points+: 8 pts
Calories: 307.3 • Fat: 7.0 g • Protein: 22.7 g • Carb: 37.4 g • Fiber: 3.5 g  

  • 3 cups brown rice cooked
  • 1 lb large shrimp, peeled and deveined (peeled weight is .75 lb)
  • 2 egg whites, scrambled
  • 1 whole egg, scrambled
  • 1/2 onion, chopped
  • 2 cloves garlic, diced
  • 5 scallions, chopped, whites and greens separated
  • oil spray
  • 1 tbsp sesame oil with cayenne pepper
  • 1 tsp crushed red pepper flakes (or more to taste)
  • 4 tsp soy sauce (or more to taste)
  • 1 tsp Asian fish sauce
  • salt and fresh pepper
In a bowl, season shrimp with cayenne pepper, chili powder, paprika, salt, pepper and garlic powder.

Scramble eggs with a drop of water and season with salt and pepper. In a hot wok, spray a little oil and cook the eggs. When cooked, remove from pan and set aside.

Let the wok get really hot. Add sesame oil and saute onions, scallion whites, garlic and hot pepper flakes for about 1-2 minutes. Add shrimp and saute until no longer translucent. Add rice and cooked egg along with soy sauce and fish sauce, mixing well for about 2 minutes. Add greens of the scallions and serve.

Indian-Spiced Vegetable Fritters with Curry-Lime Yogurt

Indian-Spiced Vegetable Fritters with Curry-Lime Yogurt
Makes about 24 pancakes.

1/2 cup frozen peas
1 medium onion, peeled
1 large russet or Idaho potato, peeled
1 yam or sweet potato, peeled
1 large or 2 thin carrots, peeled
1 zucchini
4 large eggs
4 tablespoons all-purpose flour
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
A pinch of cayenne
2 tablespoons minced peeled fresh ginger
2 tablespoons minced fresh cilantro

Curry-Lime Yogurt
2 cups plain yogurt (we love the Fage fat-free stuff)
2 teaspoons curry powder
1 teaspoon sugar
A squeeze or two of fresh lime juice, to taste
Salt and pepper

Preheat oven to 200°F. Place two nonstick baking sheets in oven.

In small saucepan, bring salted water to boil. Add peas and cook, uncovered, until heated through, about 2 to 3 minutes. Drain, then rinse in colander under cool, running water. Set aside in colander to drain completely.
Using box grater or food processor² fitted with grating disc, coarsely grate onion, potatoes, carrot and zucchini and place in colander set in sink, setting aside to drain.
In large mixing bowl, lightly beat eggs. Whisk in flour, coriander, turmeric, and cumin. Mix in ginger, cilantro, and peas.
Press potatoes and onion to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
In heavy-bottomed, 12-inch non-stick³ skillet over moderately high heat, heat 1-2 tablespoons oil (I used an extra-virgin olive oil spray I’d found to lightly coat the pan); until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
Fry until bottoms are golden-brown (the color really counts on this; the darker you let it go, the more the pancake holds together – this goes for both sides.), 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
Using paper towels, carefully wipe out pan. And 1 tablespoon oil to the pan and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 to 2 tablespoons oil before each batch.

Serve pancakes hot with Curry-Lime Yogurt.

Recipe from the smitten kitchen.  

¹Or, you could do this step in the microwave, and save yourself a good bit of effort.
²Yet another recipe that yes, if you have a food processor, it takes no time at all to put this together. That said, it makes for more coarsely-grated vegetables than doing it by hand, so they are slightly harder to assemble into pancakes.
³I know there is a lot of head-shaking at nonstick these days, and I, too, try to avoid it when possible. Still, pancakes like this are much, much more difficult to make without non-stick, as you’ll end up using tablespoon after tablespoon of oil to keep the fritters from sticking.

Creamy Tagliatelle with Beef, Mushrooms & Asparagus

Creamy Tagliatelle with Beef, Mushrooms & Asparagus

    1/2 lb thinly sliced beef
    16 oz tagliatelle pasta noodles
    2 cloves garlic minced
    1/2 red onion diced
    8 oz shiitake mushrooms sliced
    8 stalks of asparagus, ends trimmed, chopped into bite size pieces
    1/2 cup white wine
    2-3 tbsp butter
    1-2 tbsp olive oil
    2 heaping tbsp flour
    2-3 cups whole milk or cream
    salt and pepper to season
    1/2 cup parmesan cheese
    chopped fresh parsley

In a large pan, coat with tbsp oil. Add beef and cook for a minute or two on each side. Set beef aside. Add more butter and saute onion, garlic, and mushrooms over medium heat. Push to the side  of pan once softened. Add more oil or butter and increase heat. Quickly saute asparagus spears and then take out of pan and combine with beef. Add white wine to garlic, mushroom, and onion mixture. Wait until the liquid is almost completely absorbed and mix in the flour. Pour in the milk and season with salt and pepper. Whisk until a creamy sauce is created. Add in beef, asparagus, and parmesan.

Meanwhile, heat a large pot of water with salt. When boiling, add pasta and cook until al dente.

Serve creamy sauce over egg noodles.

Wine pairing: Dolcetto d’Alba from Piedmont, Italy. A value oriented red varietal with earthy notes complementing mushrooms and beef.

From here.

CREAMY PASTA WITH BEEF, SUNDRIED TOMATOES AND MUSHROOMS

CREAMY PASTA WITH BEEF, SUNDRIED TOMATOES AND MUSHROOMS

ingredients:
4 rashers streaky bacon
1 onion, chopped
2 cloves garlic, crushed
250g ground beef
salt and freshly ground black pepper to season
120g mushrooms, chopped
¼ cup sun dried tomatoes, chopped
15g butter
2 tablespoons olive oil
3 tablespoons flour
375mls chicken stock
1/3 cup cream
200g pasta
½ cup frozen peas
½ cup grated Parmesan

method:
add the bacon to a frying pan over a medium heat and cook until crisp
remove from the pan and chop
sauté the onions and the garlic until soft
add the beef and brown
season and add the mushrooms and cook until soft
add the sundried tomatoes and the bacon and leave to simmer
in a separate saucepan melt the butter in the with the olive oil over a low heat
add the flour and cook for at least 30 seconds
add the stock while whisking the whole time
whisk in the cream
add 1 cup of the sauce to the meat and leave to simmer for 20 minutes while you bring your pasta water to the boil
cook the pasta as per the package instructions
add the peas and heat through
add more sauce to your liking
add the Parmesan and allow the cheese to melt
loosen the sauce with the pasta water before tossing in your cooked pasta

From here.

Monday, January 23, 2012

Skinny Salisbury Steak with Mushroom Gravy

Skinny Salisbury Steak with Mushroom Gravy



Lean ground beef and turkey are combined with breadcrumbs and sauteed onions then shaped into patties and simmered in a mushroom gravy to create a lightened version of this retro American dish. Serve this with Skinny Garlic Mashed Potatoes, Skinny Buttermilk Mashed Potatoes or for a low-carb option Creamy Cauliflower Puree and you have a complete meal.


It's hard not to imagine a TV dinners when you think of Salisbury Steak, originally a poor man's beef dish made with ground beef and fillers, shaped to resemble a real steak back in the great depression when steak was a luxury. 

I recently was asked to create a lightened up Salisbury Steak, and I was excited to play around with this! For my skinny version, I combined turkey and lean beef to keep it light yet still maintain a beefy flavor. The addition of mushrooms to the gravy completes the dish sneaking in vegetables and giving this a wonderful flavor. My family loved this, from my picky teen, toddler and husband. I'm sure yours will too!!



Skinny Salisbury Steak with Mushroom Gravy
Skinnytaste.com
Servings: 8 • Size: 1 patty with mushroom gravy • Old Points: 4 pts • Points+: 5 pts 
Calories:
202.8 • Fat: 7.8 g • Protein: 21.7 g • Carb: 10 g • Fiber: 1.2 g • Sugar: 1.7 g
Sodium: 524.7 mg 
Ingredients:
  • 1 1/2 tsp oil
  • 3/4 cup onions, minced
  • 1 lbs 93% lean ground beef
  • 1 lb 93% lean ground turkey
  • 1/2 cup dry breadcrumbs
  • 1 large egg
  • 1 large egg white
  • 2 cups beef broth
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper, to taste
  • 8 oz sliced mushrooms
  • 2 tbsp all-purpose flour
  • 2 tbsp tomato paste
  • 1 tsp red wine vinegar
  • 2 tsp Worcestershire sauce, to taste
  • 1/2 tsp mustard powder
  • 1/4 cup water
  • chopped parsley for garnish (optional)
Directions:
Sauté
onions in oil over medium heat until golden brown, about 5 minutes.

In a large bowl,
combine
half of the sautéed onions, ground beef, ground turkey, bread crumbs, egg, egg white, 1/4 cup beef broth, salt and black pepper.

Shape
into 8 oval patties.
In a large deep skillet over medium-high heat,
brown
both sides of patties.
Set aside
on a dish.
Add mushrooms to the skillet, season with salt and pepper and sauté 2-3 minutes.
Return patties to the skillet with the mushrooms.
In a small bowl, blend flour and remaining broth until smooth. Mix in remaining onions, tomato paste, vinegar, water, worcestershire sauce and mustard powder.
Pour over meat and mushrooms in skillet.

Cover
and
cook
on low heat for 20 minutes, stirring occasionally. Serve over
Skinny Garlic Mashed Potatoes
with a vegetable on the side. Enjoy!!


Salisbury Steak with Caramelized Onion Gravy...from the kitchen of One Perfect Bite

Ingredients:
Onion Gravy
2 large red onions, thinly sliced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups low-sodium beef broth
1/2 cup dry red wine (optional)
1 tablespoon tomato paste
1 teaspoon cider vinegar
Salt and pepper
Meat Patties
1 pound lean ground beef
1/2 cup cooked white rice
1 egg yolk
1 teaspoon salt
1/4 teaspoon pepper
1 clove minced garlic
1 teaspoon Worcestershire sauce
3 tablespoons chopped parsley
1/2 teaspoon dried thyme
1 tablespoon olive oil

Directions:
1) To make gravy: Heat butter in a large sauté pan. Add onions and cook over medium-high heat, until onions start to brown, stirring occasionally. When onions are slightly softened and turning a deep honey brown, add 1/4 cup broth. Reduce heat, cover and continue cooking, adding more broth as needed to prevent caramelized bits at the bottom of the pan from burning. It should take at least 25 to 30 minutes to properly caramelize onions. Stir in flour and cook for about 2 minutes. Add wine and reduce by half. Stir in remaining beef broth and tomato paste. Stir in cider vinegar. Simmer for 10 minutes. Add salt and pepper to taste. Reduce heat to low and keep warm.
2) To make patties: Mix ground beef, rice, egg yolk, salt, pepper, garlic, Worcestershire sauce, parsley and thyme in a bowl. Shape into 4 oval patties about 3/4-inch thick. Heat olive oil in a large nonstick skillet set over medium-high heat. Sear patties about 3 minutes per side, or until a brown crust forms. Pour gravy over patties and simmer for an additional 10 minutes. Serve warm with mashed potatoes or noodles. Yield: 4 Servings.

Skinny Macaroni and Cheese Soup with Broccoli

Skinny Macaroni and Cheese Soup with Broccoli

A classic, kid-friendly comfort dish made into a soup. A great way to sneak some veggies into those picky tummies while enjoying a tasty warm bowl of soup.
I was a picky kid growing up, I remember the first time I liked broccoli it was smothered with melted cheese. Not really a bad thing because I got my serving of dairy and it was the start of my adoration for broccoli.
Using the same principal, this soup will please those picky palates while still serving plenty of vegetables such as carrots, celery and broccoli. You can cook the broccoli to your family's liking. Adults tend to like it tender crisp, while I find for the kids, if you cook it longer it dissolves into the soup making it impossible for them to pick out and they may even realize broccoli is not so bad after all!
Personally, I found one cup was satisfying as I had this for lunch, but if you would like to make this four servings for a larger bowl, the Weight Watcher Points would increase to 8 points plus, and the calories would increase to 315 per bowl. Enjoy!!
Skinny Macaroni and Cheese Soup with Broccoli
Skinnytaste.com
Servings: 5 • Serving Size: 1 cup Old Points: 6 pts • Points+: 7 pts

Calories: 252.7 • Fat: 9.5 g Carb: 27.8 g Fiber: 3.9 g Protein: 16.8 g • Sugar: 3.5 g
Sodium: 590.4 mg (without salt) 

Ingredients:
  • 4 oz dry elbow macaroni (I like Ronzoni Smart Taste)
  • 1 1/2 cups onion, chopped
  • 1 large carrot, chopped
  • 1 celery stalk, chopped
  • 2 cloves garlic, minced
  • 1 tbsp light butter
  • 2 tbsp flour
  • 2 1/2 cups fat free low sodium chicken broth (or vegetable broth)
  • 1 cup fat free milk
  • pinch nutmeg
  • 1/2 tsp dry mustard
  • salt and fresh pepper to taste
  • 2 cups (about 10 oz) broccoli florets, chopped into small pieces
  • 1-1/2 cups 2% shredded sharp cheddar
  • 2 tbsp parmesan cheese
Directions:

Boil
pasta in salted water according to package directions for al dente.
Drain
and
set aside.Chop onion, carrot, celery, garlic by hand or mini food processor.
In a large soup pot or dutch oven, melt light butter.  Add chopped vegetables and sauté on low heat until soft, about 5 minutes.

Add
flour and fresh pepper to the pot and stir until smooth.
Slowly add
chicken broth, milk, nutmeg and dry mustard powder;
whisking
constantly. 
Set
heat to medium-high until it comes to a boil
. Cover
and
cook
on low about 10-15 minutes.

Add
broccoli florets, parmesan cheese, and stir well.
Adjust
salt and pepper to taste.
Cook
uncovered until broccoli is cooked, about 5 minutes or more to your liking.
 
Add
cheddar,
mixing
well until cheese melts and immediately
remove
from heat.
Add
cooked elbows and mix well, adjust salt and pepper if needed. Eat right away so the pasta doesn't absorb all the broth. 





From here.

Artichoke Biscuit Bread with Asiago Cheese and Olives

Artichoke Biscuit Bread with Asiago Cheese and Olives
Click here for a printable recipe
3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons salt
1 teaspoon baking soda
1 egg, lightly beaten
1 3/4 cup buttermilk
¼ cup butter, melted
2 cups frozen or canned artichoke hearts, quartered
1 ½ cups grated asiago cheese
1 cup green manzanilla olives, halved
1/4 cup grated parmesan cheese 

Preheat the oven to 325 degrees
Grease a 9x5-inch loaf pan
Set aside ¼ cup of the quartered artichoke hearts and ¼ cup of the grated asiago cheese
Combine the flour, baking powder, parmesan cheese, salt and baking soda.  Mix well.  In a separate bowl whisk together the egg, buttermilk and melted butter.  Add to the dry ingredients along with the olives, 1 ¼ cups of the asiago cheese and 1 3/4 cups of the artichoke hearts.  Mix until just combined (the batter will be a little stiff) and spread in the prepared loaf pan.  Top with the remaining ¼ cup of cheese and artichoke hearts.
Bake for 65 to 70 minutes (it took the full 70 minutes the last time I made this).  You might have to tent the loaf with foil for the last 5 or 10 minutes of baking if it’s getting too brown.  Test for doneness if a toothpick inserted in the center comes out clean.
Cool in the pan for about 10 minutes and then turn out on a wire rack.   When cool, slice and serve as an accompaniment to salads, soups or with a glass of wine.  To store, wrap in foil and refrigerate.  Will keep for several days.

Lemon-Raspberry Muffins

Lemon-Raspberry Muffins
Click here for a printable recipe
Adapted from Living Well Magazine
The directions call for using a vegetable peeler to remove the lemon zest and then combining it in a food processor with the sugar, but I've never felt like I could get the zest fine enough using this method, and I don't really like biting into chunks of lemon peel.  So I prefer to use a rasp grater to zest the lemon and stir this into the sugar to sit while I get the rest of the ingredients together. I've left the original recipe so you can try that method if you'd like. 
I love the texture of these muffins and used white whole-wheat flour, but if you don't have it, just substitute regular all-purpose flour.  And next time I will sprinkle a little raw sugar over the tops of the muffins before baking them.

1 lemon
1/2 cup sugar
1 cup nonfat buttermilk
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
1 cup white whole-wheat flour or whole-wheat pastry flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen (not thawed) raspberries
raw sugar for sprinkling (optional)

Preheat oven to 400 degrees F. (My muffins cooked a little too quickly at this temperature, so I may try 375 degrees next time)
Coat a muffin tin with cooking spray.
Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.
Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.  If using, sprinkle the tops with a little raw sugar.
Bake until the edges and tops are golden, about 20-25 minutes.  Let cool in the pan 5 minutes before turning out on a wire rack.  Serve warm.

Brown Sugar Carrot Bread

Brown Sugar Carrot Bread
Click here for a printable recipe
Recipe courtesy Mark Bittman
This is a deliciously moist, dense quick bread, but there are a few things I will do differently next time.  First I think I might lighten up the texture of the bread a little.  Mark used a combination of 1 ¼ cups all-purpose, ½ cup whole wheat, and ¼ cup course wheat bran, and I used a cup each of all purpose flour and white whole wheat flour.  Next time I think I might cut the whole wheat flour back to 1/2 cup.  I thought the orange zest was a little too dominant, so I might only use 1/2 tablespoon next time or eliminate it altogether.  Lastly, 1 teaspoon of salt seemed a bit much and I'll probably cut that in half.  The recipe didn't include them, but I added 3/4  cup raisins to the batter.
Makes: 1 loaf
4 tablespoons (1/2 stick) cold butter, plus butter for the pan2 cups all-purpose flour 1 cup brown sugar (golden or dark)1 ½ teaspoons baking powder½ teaspoon baking soda1 teaspoon salt (I recommend 1/2 tsp)¾ cup almond milk1 tablespoon grated orange zest (I recommend 1/2 tablespoon or eliminate)1 egg1 cup grated carrots½ cup sliced almonds
3/4 cup raisins
1. Heat the oven to 350d F. Grease a 9 x 5-inch loaf pan with butter.
2. Stir together the dry ingredients. Cut the butter into bits, then use a fork, 2 knives, or your fingers to cut or rub it into the dry ingredients until there are no pieces bigger than a small pea. (You can use a food processor for this step, which makes it quite easy, but you should not use a food processor for the remaining steps or the bread will be tough.)
3. Beat together the milk, zest and egg. Pour into the dry ingredients, mixing just enough to moisten; do not beat and do not mix until the batter is smooth. Fold in the fruit and the nuts, then pour and spoon the batter into the loaf pan. Bake for about an hour, or until the bread is golden brown and a toothpick inserted into the center comes out clean. Cool on a rack for 15 minutes before removing from the pan.

Black Bean & Key Lime Bow Ties

Black Bean & Key Lime Bow Ties
From: Karen C. Greenlee

Serving Size: 6

    12 ounces bow tie pasta -- uncooked
    6 cloves to 8 garlic -- minced
    1/4 cup olive oil
    2/3 cup fresh Key lime juice*
    1/2 cup dry sherry
    2 cups green onions -- sliced
    1 pound plum tomatoes -- chopped
    2 15 oz cans black beans -- rinsed & drained
    1 teaspoon salt
    1/2 teaspoon freshly ground pepper
    1 1/2 teaspoons freshly grated Key lime rind
    1/2 cup fresh Italian parsley -- chopped

Cook pasta according to package directions.
Drain and keep warm.
Saute garlic in oil in a skillet until tender.
Add lime juice and sherry; cook over high heat for 5 minutes or until mixture is reduced to 1/4 cup.
Add green onions and chopped tomato; cook over medium heat, stirring ccasionally, 5 to 8 minutes.
Stir in black beans and next 3 ingredients; pour over pasta, tossing to coat.
Sprinkle with parsley and serve immediately.

NOTES : * or use Nellie & Joe's brand in a bottle

Crazy Crust Pizza Dough

Crazy Crust Pizza Dough

Ingredients


1 cup all-purpose flour

1 teaspoon salt

1 teaspoon dried oregano

1/8 teaspoon black pepper

2 eggs, lightly beaten

2/3 cup milk

Directions

1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease a rimmed pizza pan or baking sheet.

2.In a large bowl, stir together flour, salt, oregano and black pepper. Mix in eggs and milk; stir well. Pour batter into prepared pan and tilt until evenly coated. Arrange toppings of choice on top of batter.

3.Bake in preheated oven for 20 to 25 minutes, until crust is set.

4.Remove crust from oven. Drizzle on pizza sauce and sprinkle on cheese. Bake until cheese is melted, about 10 minutes

Lentil Spaghetti Bolognese

Lentil Spaghetti Bolognese

Ingredients:

4 Tbsp olive oil
1 onion, diced
4 cloves garlic, minced or chopped fine
2 carrots, grated (secret ingredient)
1/2 teaspoon salt
28 oz can, or 2 lb fresh tomato, chopped small or pureed in a blender (800 g)
2 oz sundried tomato, chopped roughly or added to the blender mix (50g)
2 Tbsp of oil from the sundried tomato
1/4 lb, or 1 cup mushrooms, chopped or sliced or diced (125 g)
1 zucchini, grated
1 tsp dried oregano
1 bay leaf
2 cups fresh basil leaf, roughly chopped (20 g)
2 cups cooked lentils (400g)

Directions:

Cook the garlic, salt, onion and carrot in the olive oil until they are very soft.

Add all the other ingredients and simmer with the lid off for at least 25 minutes until you are happy with the consistency.

Adjust salt and pepper to taste.

Serve on spaghetti or your favorite pasta shape after removing the bay leaf.

Savvy Veg Recipe Notes:
One of our recipe testers said that the herbs tasted very strong in the recipe. She suggested cutting back on the basil and oregano. I think it depends on how you measure the basil (should be before your chop), and how much you like oregano (reduce to 1/2 tsp if you're not a big fan.

Saturday, January 14, 2012

Pasta and White Beans with Broccoli Pesto

Pasta and White Beans with Broccoli Pesto
Everyday Food (January/February 2012)

INGREDIENTS
Coarse salt and ground pepper
1 bunch broccoli, cut into 1-inch pieces (about 4 cups)
10 ounces short pasta, such as fusilli
5 teaspoons extra-virgin olive oil
1/2 ounce Parmesan, finely grated (1/4 cup), plus more for serving (optional)
1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice
1/2 cup packed fresh parsley leaves
1/2 small garlic clove
1 can (15.5 ounces) cannellini beans, rinsed and drained

DIRECTIONS
In a large pot of boiling salted water, cook broccoli until tender and bright green, about 4 minutes. With a slotted spoon, transfer broccoli to a food processor. Return water to a boil and cook pasta according to package instructions. Reserve 2 cups pasta water; drain pasta and return to pot.
To food processor, add oil, Parmesan, lemon zest and juice, parsley, and garlic. Puree until smooth, about 2 minutes, scraping down side as needed. Transfer pesto to pot with pasta. Stir to coat, adding enough reserved pasta water to make a creamy sauce. Stir in beans and heat over medium until warmed through.
Season with salt and pepper. To serve, sprinkle with Parmesan, if desired.

Friday, January 13, 2012

Black Bread

Black Bread

This recipe calls for carrots, which add nice flecks of color, but you can do a potato version as well. Also, I use molasses here, but a lot of you (particularly outside the U.S.) tend to ask me for alternatives - black treacle, or honey will also work. Honey will give you a lighter bread though. For those of you skittish about yeast doughs, I tend to let my dough rise on top of my stove when then oven is on, but a sunny spot usually works nicely too.

    2 1/4 teaspoons active dry yeast
    400 ml warm water (105 - 115F)
    1 teaspoon natural cane sugar / brown sugar
    2 tablespoons cocoa powder
    2 tablespoons finely ground espresso coffee
    1/4+ cup / 70 ml molasses
    3 teaspoons caraway seeds, plus more for topping
    3 tablespoons unsalted butter, cut into pieces
    2 teaspoons fine grain sea salt
    ~2 cups / 150 g coarsely grated carrot (2 large)
    1 1/3 cup / 150 g rye flour

    ~3 1/4 cup / 15 oz / 425 g bread flour (or unbleached all -purpose flour), plus more for dusting

    olive oil for kneading and oiling baking sheet
    2 tablespoons buttermilk, water, or milk

In a small bowl whisk the yeast with the warm water and sugar, and set aside until foamy. If the yeast doesn't activate, try again.

In a small saucepan over medium-low heat, combine the cocoa, coffee, molasses, caraway, butter, and salt. Stir constantly until just melted. You want the mixture to be lukewarm when you add it to the other of the ingredients.

Combine the yeast mixture with the grated carrot and molasses mixture in a large mixing bowl. Add the flours, and stir until you've got a soft, tacky, cohesive dough. Turn the dough out onto your counter and knead for about 5 minutes, or until the dough is elastic and springy. Note: you can do this step using the dough hook on your mixer.

Shape the dough into a ball, rub with a bit of olive oil, and place seam-side down into an oiled bowl. Cover and allow to rise in a warm, cozy place for 1- 2 hours or until the dough increases in size by at least half. At this point, gently press down, with a closed fist, across the surface of the dough. Turn the dough out onto a lightly floured counter, and coerce into a pleasant-shaped round. Place directly on a very lightly oiled baking sheet, then cover loosely with a floured tea cloth or plastic wrap. Allow to rise in a warm place until nearly doubled in size, another hour. Uncover, brush gently with buttermilk, sprinkle with ~1 teaspoon caraway seeds, and use a serrated knife to slash an 'X' deeply across the dough (do your best not to deflate the loaf). Bake for 20 minutes at 425F / 220C. Dial back the heat to 350F / 180C, and bake for another 20-25 minutes, or until the loaf develops a structured, toasted-bottomed crust, and the loaf sounds a bit hollow when you knock on it. Remove from oven and let cool for at least 15 minutes on a rack before slicing into.

Make one extra-large loaf.

Prep time: 245 min - Cook time: 45 min

Recipe from 101 Cookbooks.

Thursday, January 12, 2012

Pao de Queijo (Brazilian Cheesebread)

Pao de Queijo (Brazilian Cheesebread)

by Jill Wilkins on June 1, 2011 in Gluten Free, Special Dietary Needs

Wonderful little scrumptious bites. Easier than you think and deceptively delish and naturally gluten free.
Preparation Instructions

Preheat oven to 350ºF and grease 2 baking sheets. In a saucepan bring the milk, water, oil, and salt to a boil. Remove the pan from heat and set aside. Add the flour in increments, stirring constantly until the dough becomes pliable and can be kneaded with hands. Be patient, the more you stir the more solid the dough will become. Only add enough flour until dough reaches desired consistency. Stir in the beaten eggs then the cojita cheese. Stir until dough becomes thick and can be molded. Add additional tapioca flour if needed. Roll dough into 1″ balls and dip the tops into the extra cheese. Place on the greased baking sheets and bake for 20-25 minutes or until cheese becomes golden brown.

Note: You can also use granulated parmesan cheese (Kraft) for this recipe.
Ingredients

    ½ cups Whole Milk
    ½ cups Water
    ¼ cups Canola Oil
    ¼ teaspoons Salt (heaping)
    2-½ cups Tapioca Flour, Or A Little More As Needed
    1-½ whole Egg Beaten
    4 ounces, weight Granulated Cojita Cheese, Plus Extra For Topping Cheese Breads

Wednesday, January 11, 2012

Pineapple Shrimp Rice Bake

Pineapple Shrimp Rice Bake
CindyJ via Allrecipes

2 cups chicken broth
1 cup uncooked long grain rice
1 garlic clove, minced
1 medium onion, chopped
1 medium green pepper, julienned
2 tablespoons vegetable oil
2 teaspoons soy sauce
1/4 teaspoon ground ginger
1 1/2 pounds cooked medium shrimp,
peeled and deveined
1 1/2 cups cubed fully cooked ham
1 (8 ounce) can pineapple tidbits,
undrained

1.     In a large saucepan, bring broth to a boil. Stir in rice. Reduce heat; cover and simmer for 25 minutes or until tender. Meanwhile, in a large skillet, saute the garlic, onion and green pepper in oil until tender. Stir in soy sauce and ginger. Add shrimp, ham and pineapple. Stir in rice.
2.     Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350 degrees F for 15-20 minutes or until heated through. Stir before serving.

Enchilada Rice


Enchilada Rice

2 cups cooked rice
1 lb ground beef
1 can pinto beans, rinsed and drained (I used black beans)
1 can (10 ounces) Enchilada sauce
1/2 tsp salt (i used about 1/4 tsp salt)
1/2 tsp cumin
1 cup shredded pepper jack, cheddar, or Colby jack cheese
1 cup frozen corn

Directions

In a large skillet brown ground beef. Drain off any grease and return to pan.
Stir in remaining ingredients, except cheese, and cook on medium low until heated through.
Stir in cheese and serve.

Tuesday, January 10, 2012

Bread Twists

Bread Twists (4Kowboys)

1½ cups warm water

2 Tbsp. sugar
1 Tbsp. yeast

Let that sit for 5 minutes. Then add:

3½ cups flour
1 tsp Salt

Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese.
Serve with marinara, alfredo sauce, or ranch for dipping.



*Dough also makes a great pizza dough, just roll out into a large circle, add your favorite toppings, and bake at 400 degrees for 15 to 20 minutes

English Muffins

English Muffins
From: Cookiemaddness.net


1 cup reduced fat milk
1 tablespoon sugar
1 teaspoon salt (divided use)
1 tablespoon shortening
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup water
2 cups of flour (9 oz)
Heat milk in a microwave-safe measuring cup just until it boils. Add sugar and 1/2 teaspoon of salt and stir to dissolve. Stir in shortening and let cool to about 120 degrees F.
In a separate bowl or measuring cup, combine the yeast and 1/3 cup of warm (115 degree) water. Let rest until yeast bubbles (proof).
In a mixing bowl, combine the flour, yeast mixture and milk mixture. Beat thoroughly with wooden spoon. Cover the bowl and let it rest in for 30 minutes in a warm place.
Preheat a lidded sauté pan or skillet to 300 degrees (on my stove, it was low). A pan with non-stick surface won’t cook the bottom quite so much, but if all you have is a regular metal bottom pan, you can use that. I didn’t grease either pan.
Add the remaining 1/2 teaspoon of salt to flour and beat thoroughly. Place metal (or homemade foil) rings onto the skillet.
Using a heaping 1/3 cup or a little less than ½ cup measure, spoon dough into rings, cover skillet cook for 5 to 6 minutes. Remove the lid and turn rings using spatula (Alton used tongs). Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Cool on a rack. Remove rings and cool. Split with fork and serve.
Note: Make your own rings using non-stick foil or greased regular foil. Take a sheet an 11 by 11 inch sheet of foil and foil it over twice or just mold it until you have a stick that’s about 1 ½ inches high by 11 inches. Fold it into a 3 inch (ish) ring. Secure it with another little strip of foil wrapped around where the ends come together.

Best-Ever Chocolate Chip Cookies

Best-Ever Chocolate Chip Cookies

Cyndy (MyPB&Jelly) via kelseysappleaday.blogspot
barely adapted from Anna Olson, Food Network Canada

Ingredients:
3/4 c. unsalted butter, softened
3/4 c. brown sugar
1/4 c. granulated sugar
1egg
2 tsp. vanilla extract
2 c. all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
  1 c. bittersweet chocolate chips

Directions:
1. Preheat oven to 350 degrees F.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.
3. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
4. Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)
5. Let cool, on the sheet, on a wire rack for five minutes. Remove from baking sheet and let cool completely. Try not to eat them all.

Chicken Salad Balsamic


Chicken Salad Balsamic   
Amy (amylz)
All Recipes

3 cups diced cold, cooked chicken
1 cup diced apple
1/2 cup diced celery
2 green onions, chopped  
1/2 cup chopped walnuts
3 tablespoons balsamic vinegar
5 tablespoons olive oil
salt and pepper to taste

In a large bowl, toss together the chicken, apple, celery, onion and walnuts. In a small bowl, whisk together the vinegar and oil and pour over the salad. Season with salt and pepper to taste and mix well. Let rest 10 to 15 minutes, mix again and chill.

Vanishing Oatmeal Cookie Bars


Vanishing Oatmeal Cookie Bars
From:  QuakerOats.com
I think I'm OP?

1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon - didn't use b/c I used chocolate chips
1/2 teaspoon salt (optional) - yes, used salt, but used unsalted butter
3 cups Quaker® Oats (quick or old fashioned, uncooked) - used quick
1 cup raisins - used chocolate chips

Preparation

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
  • Prep Time: 20 min
  • Cook Time Time: 08 min

Variations

Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. (I used parchment paper too.)  Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS. VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit.

Chicken Thighs and Rice with Honey Lemon

Chicken Thighs and Rice with Honey Lemon
Cindy via SparkPeople
2 tbs lemon juice
1 (14 oz) can chicken broth
2 tbs honey
2 tbs soy sauce
1 tsp olive oil
1 medium onion - chopped
1 cup long grain rice - uncooked
1/2 tsp black pepper
1 tbs parsley
8 skinless chicken thighs

In a large skillet with tight fitting lid heat olive oil and brown chicken thighs.
Remove thighs when browned and add onion.
Saute until onion is soft.
Add lemon juice, chicken broth, honey, soy sauce, black pepper, parsley, and rice. Stir to combine.
Add browned chicken thighs on top.
Cover and simmer for about 30 minutes or until chicken is done and liquid is absorbed.

Pita Bread


Pita BreadMichelle (MMmom) from Food From Many Greek Kitchens by Tessa Kiros
2 tsp active dry yeast
1 tsp honey
3 TBSP warm water
1 heaping tsp salt
3 cups bread flour
6 TBSP olive oil
7 oz water

Sprinkle the yeast in a large bowl.  Add the honey and 3 TBSP warm water and mix to dissolve.  Leave it till it starts to activate and get frothy.  Add salt, flour, oil, and 7 oz water to the dough and mix until a rough dough slumps around your spoon.  Change to your hands and knead until you have a soft springy dough, 8-10 minutes.  It will seem sticky at first, but that is good, so only add more flour if the dough clings to your hands.
Wipe out the bowl with an oiled paper towel.  Put the dough in, cover with plastic wrap, then a heavy cloth, and leave in a warm place to puff up until about double in size (1 1/2-2 hours).
Preheat the oven to 400.  Punch down the dough and divide into 8 balls.  Press each ball into a flat disk with your hands and leave for 5 minutes for them to relax.
Roll out the disks into a circle about 1/6" thick.  Brush lightly with olive oil and put onto unfloured baking sheets.  Bake one sheet at a time until they are firmed on the first side, 5 minutes or so, then turn them over and bake for another 3 minutes, or until the top surface is dry.  You will finish cooking them under the broiler or in the oven when you are about to serve, so they should be a little underdone.
Remove and immediately stack them on top of each other and wrap in plastic wrap to keep them pliable.  To serve, brush each side lightly with olive oil and put under the broiler to warm both sides.

Spaghetti with Turkey Meatballs


Spaghetti with Turkey Meatballs
Amy - amylz
Recipe courtesy The Neelys
 
Turkey Meatballs:
3 slices white bread, crust removed and torn into small shreds
1/4 cup whole milk
3/4 pound ground turkey (recommended: 93 percent lean dark meat)
1/2 pound Italian turkey sausage, casing removed
1/4 cup grated Parmesan, plus more for serving
2 tablespoons finely chopped parsley leaves
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
Vegetable oil, for pan-frying
Spicy Tomato Sauce:
2 tablespoons olive oil
3 cloves garlic, chopped
1 teaspoons red pepper flakes
1 (28-ounce) can crushed tomatoes, in thick puree
1 teaspoon dried basil
1 teaspoon sugar
Salt and freshly ground black pepper
1 pound spaghetti, cooked al dente

For the meatballs: Preheat vegetable oil over medium heat. In a medium bowl, soak the torn white bread with the milk. Let soak for 1minute then remove the bread and squeeze out the excess milk. In another bowl, add ground turkey, turkey sausage, Parmesan, parsley, garlic and salt and pepper. Add milk soaked bread and mix all ingredients gently. Form meat mixture into 1 1/2-inch meatballs. In a large heavy skillet, add meatballs and cook until golden brown on all sides. Remove the meatballs to a paper towel lined platter. Repeat in batches until there are no remaining meatballs. Add meatballs to the cooked sauce and add salt and pepper, to taste. Cook for 10 minutes. For the sauce: Heat olive oil in a large heavy bottomed saucepan. Add garlic and red pepper flakes and cook until fragrant. Add crushed tomatoes and let simmer for 15 minutes. Add dried basil, sugar, salt and pepper. Toss spaghetti and sauce with meatballs in a large serving bowl. Top with grated Parmesan cheese.

Amy’s Notes: I use 1.25 pounds of ground turkey, leave out the sausage and double the sauce!

Malt Vinegar Oven Fries

Malt Vinegar Oven Fries
The Skipper Bunch via cheaphealthygood

2 med russet potatoes, sliced in 1/2in strips
2 Tbsp malt vinegar
1/2 Tbsp olive oil
3 pinches sea salt

--Place cut potatoes in a bowl. In another bowl whisk together vinegar and oil; pour over cut potatoes. Sprinkle with salt, toss well and allow to marinade in the fridge at least 30 min. Preheat oven to 350. Arrange potatoes on a baking sheet in a single layer. Bake 30-40 min, flipping halfway through.

Monday, January 9, 2012

Slow cooker French onion and beef soup


Slow cooker French onion and beef soup 
(The-Skipper-Bunch)


4 med sweet onions; thinly sliced
3 cloves garlic, minced
4 Tbsp butter
2 Tbsp balsamic Vinegar
1 Tbsp Worcestershire
2 Tbsp brown sugar
3 Tbsp Flour
1c beer
6c beef stock
2 Tbsp fresh thyme, chopped
salt and pepper to taste
1-2lb beef roast
French bread, thick sliced
shredded or sliced grueyere or Swiss cheese

----Turn slow cooker onto high. Place butter in the bottom. After it heats up add onion, garlic, vinegar, Worcestershire and brown sugar. Stir well to coat; cover and cook in high for 1hr. Add flour and stir to coat. Let sit for 5I min. Nestle roast in the onions and add remaining ingredients except bread and cheese. Cook 8-12in hrs until meat is falling apart. Remove roast and shred, return to Crockpot. To Serve: Preheat broiler. Ladle soup 3/4 full into oven proof bowls, place onto a baking sheet. Top each bowl with a slice of bread and generously with cheese. Broil in oven until cheese melts and is holden.

Texas Lasagna


Texas Lasagna

http://www.tasteofhome.com/Recipes/Texas-Style-Lasagna
Ingredients

    1-1/2 pounds ground beef
    1 teaspoon seasoned salt
    1 package (1-1/4 ounces) taco seasoning
    1 can (14-1/2 ounces) diced tomatoes, undrained
    1 can (15 ounces) tomato sauce
    1 can (4 ounces) chopped green chilies
    2 cups (16 ounces) 4% cottage cheese
    2 eggs, lightly beaten
    12 corn tortillas (6 inches), torn
    3-1/2 to 4 cups shredded Monterey Jack cheese

Directions

    In a large skillet, cook beef over medium heat until no longer pink; drain. Add the seasoned salt, taco seasoning mix, tomatoes, tomato sauce and chilies. Reduce heat, simmer, uncovered, for 15-20 minutes. In a small bowl, combine cottage cheese and eggs.
    In a greased 13-in. x 9-in. baking dish, layer half of the meat sauce, half of the tortillas, half the cottage cheese mixture and half of the Monterey Jack cheese. Repeat layers.
    Bake, uncovered, at 350° for 30 minutes or until bubbly. Let stand 10 minutes before serving. Yield: 10-12 servings.

Sunday, January 8, 2012

Deen Bros. Speedy Mini Meat Loaves

Deen Bros. Speedy Mini Meat Loaves

Ingredients

1 1/2 pounds ground beef
1 cup plain unseasoned bread crumbs
3 large eggs, lightly beaten
3 tablespoons milk
1 garlic clove, finely chopped
1 medium onion, finely chopped
1 1/4 teaspoons salt
1 teaspoon minced fresh thyme
3/4 teaspoon freshly ground black pepper
3 tablespoons ketchup
3 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
Directions

Preheat the oven to 350°F. Lightly grease the cups of a 12-cup muffin pan.

In a large bowl, combine the beef, bread crumbs, eggs, milk,  garlic, onion, salt, thyme, and pepper. Divide the meat mixture among the 12 muffin cups, pressing the meat firmly into the pan.

Place the muffin pan on a baking sheet and bake for 20 to 25 minutes, until the meat is almost cooked through—the “loaves” will be firm when pressed lightly in the center, but not set.

While the meat loaves are baking, whisk together the ketchup, mustard, and Worcestershire sauce. After baking for 20 to 25 minutes, remove the pan from the oven. Brush the tops of the loaves with the glaze, using it all up, and return the pan to the oven. Bake for 10 minutes more, or until the glaze has thickened and the meat is completely cooked through, 30 to 35 minutes total. Run an offset spatula or butter knife around the edges of the muffin cups and pop out the meat loaves. Serve hot.

From here.

French Breakfast Muffins

French Breakfast Muffins~*~Sandy~*~

1 1/2 cups plus 2 T flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 cup milk
1 egg, beaten
1/3 cup butter, melted
1 tsp ground cinnamon
1/2 cup sugar
1/2 tsp vanilla extract
1/3 cup butter, melted

Combine first five ingredients. Add milk, egg and 1/3 cup melted butter. Mix thoroughly. Grease and flour small muffin tins. Fill 1/2 full and bake at 400º for 15 minutes or until lightly browned. Remove from pan immediately and dip in remaining 1/3 cup melted butter and roll in a mixture of the sugar, cinnamon and vanilla. Serve warm.

Makes 24 mini-muffins

Note:  Only fill the muffin tin halfway, so that the muffins don’t develop a “crownâ€. Start checking for doneness at about 12 minutes (original recipe says 20 minutes, but there’s no way!). These are excellent cold!!!
Tyne’s Notes: I made these for a brunch not too long ago. They are really good! Anyway, I froze them without the glaze and then thawed them out the morning of the brunch, warmed them and then dipped them in the glaze. They were perfect!

Giada's Spicy Smoked Mozzarella Meatballs

Giada's Spicy Smoked Mozzarella Meatballs
(From Giada on TV)
(makes 14-16 meatballs)

Ingredients

    1 small onion, grated (on box grater)
    1/2 cup chopped fresh flat-leaf parsley
    2/3 cup grated parmesan cheese
    1/3 cup italian-style bread crumbs
    1 large egg
    2 tablespoons of ketchup
    3 garlic cloves, minced
    1/4 teaspoon crushed red pepper flakes
    1 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    8 ounces ground beef
    8 ounces ground veal
    2 ounces smoked mozzarella cheese, cut into 14-16 (1/2-inch) cubes

Directions

    Position an oven rack in lower 1/3 of oven.  Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.
    In a large bowl, combine the onion, parsley, parmesan, bread crumbs, egg, ketchup/tomato paste, garlic, red pepper flakes, salt, and pepper.  Mix ingredients.
    Add both meats to the bowl.  Using your hands, combine all ingredients gently but thoroughly.  You do not want to over-mix or your meatballs will be tough.
    Shape the meat mixture into 14-16 (1 1/2-inch-diameter) meatballs and place on the prepared baking sheet.
    Make an indention in each meatball and place a cube of mozzarella inside.  Reform the meatball so that the mozzarella is completely covered with the meat mixture.
    Bake the meatballs for 20 minutes or until cooked through.  Cook time may vary depending on the size of your meatballs.