Slow Cooker Saucy Meatballs
Amy - amylz
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey
1-1/2 lb. lean ground beef
1 egg, lightly beaten
1/2 cup water
2 cups sliced mushrooms
2 medium green peppers, sliced (about 2 cups)
4 cups spaghetti sauce
1 pkg. (1 lb.) spaghetti
1/3 cup KRAFT 100% Grated Parmesan Cheese
COMBINE
stuffing mix, meat, egg and water. Shape into 1-inch balls. Place in
slow cooker; top with mushrooms, peppers and spaghetti sauce. Cover with
lid. COOK on LOW for 6 to 8 hours (or on for HIGH 3 to 4 hours). COOK
spaghetti as directed on package; drain. Serve meatballs with sauce over
spaghetti. Sprinkle with cheese.
Make your slow cooker
preparation even faster. Prepare the meatballs and cut-up vegetables the
night before. Cover and refrigerate until ready to add to the slow
cooker. Top with the spaghetti sauce and continue as directed.
Friday, November 2, 2012
Sunday, July 22, 2012
Banana Oatmeal Cups with Chocolate Chips
Banana Oatmeal Cups with Chocolate Chips (Sassix)
3 mashed bananas (the more ripe the better!)
1 cup vanilla Almond milk (you could use skim but you may want to add a little sweetener)
2 eggs
1 tbsp Baking powder
3 cups (240g) Old Fashion or Rolled Oats
1 tsp vanilla extract
3 tbsp (42g) mini chocolate chips
Preheat oven to 375 degrees
Mix all ingredients except the chocolate chips together, and let sit while you prepare the muffin pans.
Spray a muffin pan and/or liners with with non-stick spray.
Stir the chocolate chips into the oatmeal batter.
Divide batter into 15 muffin cups. They should be just about filled.
Bake 20-30 minutes, you'll see the edges just starting to brown and they will be firm to the touch.
The muffins may stick when hot but are removed easily when cooled for a bit
Thursday, June 28, 2012
Quinoa Cookies
Quinoa Cookies
http://www.twopeasandtheirpod.com/quinoa-cookies/
Yield: 3 dozen cookies
Prep Time: 15 minutes
Cook Time: 12-14 minutes
Quinoa adds a nice little crunch to these thick and hearty cookies!
Ingredients:
2 cups Gold Medal whole-wheat flour
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 cup unsalted butter, at room temperature
1 cup brown sugar
2 large eggs
1 cup applesauce (I used chunky Musselman’s applesauce)
2 tablespoons vanilla extract
1 cup raisins
2 1/2 cups old-fashioned oats
1/2 cup cooked and cooled quinoa
1 cup semi-sweet chocolate chips
Directions:
1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
2. In a large bowl, whisk together flour, salt, cinnamon, cloves, nutmeg, and baking soda. Set aside. In the bowl of a stand mixer, cream together butter and brown sugar until smooth, about 3 minutes. Add in the eggs and vanilla extract. Add the applesauce and mix until combined. Stir in the raisins.
3. Slowly add the dry ingredients into liquid ingredients and mix until combined. Stir in the oats, quinoa, and chocolate chips.
4. Spoon about a tablespoon of dough onto a large baking sheet. Bake cookies for 12-14 minutes, or until cookies are just barely set. Remove cookies from baking sheet and cool on a wire cooling rack.
Spicy Grilled Eggplant Risoni Bake
Spicy Grilled Eggplant Risoni Bake
http://www.veggienumnum.com/2012/06/spicy-grilled-eggplant-risoni-bake/
Preparation time: 55mins Serves 4-6
• 1 large celery stick, finely diced
• 1 large carrot, finely diced
• 2 garlic cloves, minced
• 1½ cups risoni
• 3½ cups vegetable stock
• 3 cups passata
• 2 tbs tomato paste
• 1 bay leaf
• 1/3 cup kalamata olives, pitted and squashed (optional)
• 3-4 Lebanese eggplants, halved lengthways
• 2 tbs olive oil
• ½-1 tsp harissa paste (optional)
• 4-5 whole cherry tomatoes
• a few slices of red onion
• sprigs of fresh oregano
Preheat the oven to 180°C/356°F
Fry the diced celery and carrot in a little olive oil over a medium heat until softened. Add the garlic and fry for a minute more.
Add the risoni, stock, passata, tomato paste and bay leaf. Increase heat and bring to a gentle simmer. Allow to cook for about 5 minutes, stirring frequently.
Meanwhile combine the olive oil and harissa in a small bowl. Brush the cut side of the eggplant with the harissa and olive oil mixture.
Heat a small amount of oil in a grill pan, barbeque or frying pan. Place the eggplant on the grill cut side down and brush with remaining harissa and olive oil mixture. Grill eggplant over a medium/high heat until golden then turn and repeat on the other side. Remove from the grill and set aside.
Remove the bay leaf and transfer the risoni mixture into a large casserole dish (there should still be a reasonable amount of liquid at this stage). Top with slices of grilled eggplant, tuck in the whole cherry tomatoes and scatter over the slices of onion and sprigs of oregano. Drizzle with olive oil and bake in the pre-heated oven for 30-40 minutes until all the liquid is absorbed and vegetables nicely roasted.
Enjoy as a lovely warming family meal with crusty bread.
http://www.veggienumnum.com/2012/06/spicy-grilled-eggplant-risoni-bake/
Preparation time: 55mins Serves 4-6
• 1 large celery stick, finely diced
• 1 large carrot, finely diced
• 2 garlic cloves, minced
• 1½ cups risoni
• 3½ cups vegetable stock
• 3 cups passata
• 2 tbs tomato paste
• 1 bay leaf
• 1/3 cup kalamata olives, pitted and squashed (optional)
• 3-4 Lebanese eggplants, halved lengthways
• 2 tbs olive oil
• ½-1 tsp harissa paste (optional)
• 4-5 whole cherry tomatoes
• a few slices of red onion
• sprigs of fresh oregano
Preheat the oven to 180°C/356°F
Fry the diced celery and carrot in a little olive oil over a medium heat until softened. Add the garlic and fry for a minute more.
Add the risoni, stock, passata, tomato paste and bay leaf. Increase heat and bring to a gentle simmer. Allow to cook for about 5 minutes, stirring frequently.
Meanwhile combine the olive oil and harissa in a small bowl. Brush the cut side of the eggplant with the harissa and olive oil mixture.
Heat a small amount of oil in a grill pan, barbeque or frying pan. Place the eggplant on the grill cut side down and brush with remaining harissa and olive oil mixture. Grill eggplant over a medium/high heat until golden then turn and repeat on the other side. Remove from the grill and set aside.
Remove the bay leaf and transfer the risoni mixture into a large casserole dish (there should still be a reasonable amount of liquid at this stage). Top with slices of grilled eggplant, tuck in the whole cherry tomatoes and scatter over the slices of onion and sprigs of oregano. Drizzle with olive oil and bake in the pre-heated oven for 30-40 minutes until all the liquid is absorbed and vegetables nicely roasted.
Enjoy as a lovely warming family meal with crusty bread.
Wednesday, June 27, 2012
Sticky Chicken
Sticky Chicken...from the kitchen of One Perfect Bite
Ingredients:
1/3 cup orange or lemon marmalade
2 teaspoons cider vinegar
1 tablespoon honey
1 tablespoon lime juice
2 teaspoons spicy brown mustard
1-1/2 teaspoons grated fresh ginger
1/4 teaspoon five-spice powder
8 to 10 skinless, boneless chicken thighs (about 2 lb.), trimmed
1 tablespoon snipped fresh parsley
1 tablespoon sesame seed, toasted
2 teaspoons finely shredded orange or lemon peel
Directions:
1) Place marmalade in a small bowl and microwave on HIGH power for about 45 seconds, or until it can easily be stirred. Add vinegar, honey, lime juice, mustard, ginger and five-spice and stir to combine.
2) To grill: Grill chicken on rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is done (180 degree F), turning once and brushing with marmalade mixture during the last 4 to 5 minutes of grilling. (For gas grill, preheat grill. Reduce heat to medium; cover and grill as above.)
3) To broil: Place chicken on rack of an unheated broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes, or until chicken is no longer pink (165 degrees F.) turning once and brushing with marmalade mixture during last 4 to 5 minutes of broiling.
3) Combine parsley, sesame seed, and orange or lemon peel in small bowl.To serve, place chicken on a serving platter. Sprinkle with the parsley mixture. Makes 4 to 6 servings.
Ingredients:
1/3 cup orange or lemon marmalade
2 teaspoons cider vinegar
1 tablespoon honey
1 tablespoon lime juice
2 teaspoons spicy brown mustard
1-1/2 teaspoons grated fresh ginger
1/4 teaspoon five-spice powder
8 to 10 skinless, boneless chicken thighs (about 2 lb.), trimmed
1 tablespoon snipped fresh parsley
1 tablespoon sesame seed, toasted
2 teaspoons finely shredded orange or lemon peel
Directions:
1) Place marmalade in a small bowl and microwave on HIGH power for about 45 seconds, or until it can easily be stirred. Add vinegar, honey, lime juice, mustard, ginger and five-spice and stir to combine.
2) To grill: Grill chicken on rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is done (180 degree F), turning once and brushing with marmalade mixture during the last 4 to 5 minutes of grilling. (For gas grill, preheat grill. Reduce heat to medium; cover and grill as above.)
3) To broil: Place chicken on rack of an unheated broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes, or until chicken is no longer pink (165 degrees F.) turning once and brushing with marmalade mixture during last 4 to 5 minutes of broiling.
3) Combine parsley, sesame seed, and orange or lemon peel in small bowl.To serve, place chicken on a serving platter. Sprinkle with the parsley mixture. Makes 4 to 6 servings.
Tuesday, June 26, 2012
Chinese BBQ sauce
Chinese BBQ sauce
(Ness 413 via foodnetwork.com/the Neelys)
Ingredients
- 1 tablespoon canola oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon minced green onion
- 1 teaspoon red pepper flakes (omitted)
- 1/2 cup orange juice
- 1/2 cup hoisin sauce
- 3/4 cup soy sauce
- 3 tablespoons honey
- 2 teaspoon sesame oil
Asian Noodles with Roast Pork
Asian Noodles with Roast Pork
Food and Wine April 2012
OP Marina
1. 2 tablespoons canola oil
2. 2 large shallots, finely chopped
3. 2 garlic cloves, minced
4. 1 pound ground pork
5. 1 tablespoon light brown sugar
6. 1 1/2 tablespoons Chinese black bean sauce
7. 4 dried hot chiles
8. 2 teaspoons Maggi sauce (a vegetable-based liquid seasoning) or soy sauce
9. 2 teaspoons Asian fish sauce
10. 1 1/4 cups low-sodium chicken broth
11. 1 1/2 tablespoons unseasoned rice vinegar
12. 2 tablespoons oyster sauce
13. 1 teaspoon toasted sesame oil
14. 1 tablespoon sambal oelek (hot chile sauce)
15. 1 pound Chinese broccoli
16. 1 pound fresh Chinese egg noodles, linguine or spaghetti
17. 1/2 pound Chinese roast pork, thinly sliced
18. 1 scallion, thinly sliced
1. In a very large nonstick skillet, heat 1 tablespoon of the canola oil. Add the shallots and garlic and stir-fry over moderately high heat until lightly browned, about 2 minutes. Add the ground pork, brown sugar, black bean sauce, dried chiles, Maggi sauce and fish sauce and cook, breaking up the meat with a spoon, until it is browned in spots, about 10 minutes. Add 3/4 cup of the chicken broth and cook over moderately low heat until the broth has evaporated, about 8 minutes. Stir in 1 tablespoon of the vinegar. Transfer the ground pork mixture to a bowl and wipe out the skillet.
2. In a jar, combine the remaining 1/2 cup of chicken broth and 1/2 tablespoon of vinegar with the oyster sauce, sesame oil and sambal oelek. Seal the jar and shake the sauce to blend.
3. Bring a large pot of water to a boil. Add the Chinese broccoli and cook until it is crisp-tender, about 2 minutes. Using tongs, transfer the broccoli to a work surface and cut it into 1-inch pieces. Return the water to a boil and add the noodles. Cook just until al dente. Drain the noodles, shaking off the excess water.
4. Heat the remaining 1 tablespoon of oil in the skillet. Add the roast pork, ground pork, broccoli and noodles and toss to combine. Add the sauce and cook, tossing, until the noodles are evenly coated, 5 minutes. Add the scallion, transfer to a large platter and serve.
Food and Wine April 2012
OP Marina
1. 2 tablespoons canola oil
2. 2 large shallots, finely chopped
3. 2 garlic cloves, minced
4. 1 pound ground pork
5. 1 tablespoon light brown sugar
6. 1 1/2 tablespoons Chinese black bean sauce
7. 4 dried hot chiles
8. 2 teaspoons Maggi sauce (a vegetable-based liquid seasoning) or soy sauce
9. 2 teaspoons Asian fish sauce
10. 1 1/4 cups low-sodium chicken broth
11. 1 1/2 tablespoons unseasoned rice vinegar
12. 2 tablespoons oyster sauce
13. 1 teaspoon toasted sesame oil
14. 1 tablespoon sambal oelek (hot chile sauce)
15. 1 pound Chinese broccoli
16. 1 pound fresh Chinese egg noodles, linguine or spaghetti
17. 1/2 pound Chinese roast pork, thinly sliced
18. 1 scallion, thinly sliced
1. In a very large nonstick skillet, heat 1 tablespoon of the canola oil. Add the shallots and garlic and stir-fry over moderately high heat until lightly browned, about 2 minutes. Add the ground pork, brown sugar, black bean sauce, dried chiles, Maggi sauce and fish sauce and cook, breaking up the meat with a spoon, until it is browned in spots, about 10 minutes. Add 3/4 cup of the chicken broth and cook over moderately low heat until the broth has evaporated, about 8 minutes. Stir in 1 tablespoon of the vinegar. Transfer the ground pork mixture to a bowl and wipe out the skillet.
2. In a jar, combine the remaining 1/2 cup of chicken broth and 1/2 tablespoon of vinegar with the oyster sauce, sesame oil and sambal oelek. Seal the jar and shake the sauce to blend.
3. Bring a large pot of water to a boil. Add the Chinese broccoli and cook until it is crisp-tender, about 2 minutes. Using tongs, transfer the broccoli to a work surface and cut it into 1-inch pieces. Return the water to a boil and add the noodles. Cook just until al dente. Drain the noodles, shaking off the excess water.
4. Heat the remaining 1 tablespoon of oil in the skillet. Add the roast pork, ground pork, broccoli and noodles and toss to combine. Add the sauce and cook, tossing, until the noodles are evenly coated, 5 minutes. Add the scallion, transfer to a large platter and serve.
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