Wednesday, October 7, 2015
Prepare as much rice as desired, then stir in cilantro and lime juice to taste.
Notes: I looked at several recipes online and they all had some variation of this basic recipe. Different types of rice were used, some recipes included oil and/or lime zest, and broth was sometimes used instead of water in cooking the rice. If you want a more precise recipe, then just search online and you'll find many to choose from. Otherwise, just make it to suit your preferences. I start with about one half cup of cilantro and three tablespoons of lime juice for six cups of cooked rice, then add more to taste.
Monday, September 28, 2015
~ Sidetracked Sarah
1 bell pepper, diced
1 can black beans or 2 c. crockpot beans
1-2 c. diced or shredded chicken
2 c. enchilada sauce
12 corn tortillas
2 c. grated cheddar
optional garnishes - sour cream, avocado, chopped olives, salsa, cilantro
In a mixing bowl, combine bell pepper, beans, chicken, and 1/4 cup enchilada sauce. Mix well.
Spread 1/4 cup enchilada sauce on the bottom of crockpot. Layer three tortillas on top of sauce, breaking in half as needed to fully cover bottom of crockpot. Spread 1/3 of the bean mixture over tortillas, then sprinkle with 1/2 cup of cheese.
Repeat layers two more times. using 1/3 of the sauce over (not under, as with the first layer) each layer of tortillas. Place the final three tortillas on the top layer, pour remaining sauce over them, and sprinkle with remaining 1/2 cup of cheese.
Place lid on crockpot and cook on low 3-5 hours or high for 2 hours. Serve with garnishes of your choice.
Notes: This is a hit with all the Ws! We use two cups of shredded chicken, crockpot beans, and prefer green enchilada sauce over red. We don't really measure the sauce, but just use enough to coat the bottom of the pan and the layers of tortillas. Diana, my friend who shared this recipe on Sidetracked Sarah, uses homemade enchilada sauce and you can find that recipe here on her blog, Busy Homeschool Days.
Thursday, September 24, 2015
3/4 c. flour
3/4 c. sugar
1/4 t. salt
1/2 c. butter, softened
2 T lemon juice, divided
1 t. plus extra lemon zest, divided
1/2 c. powdered sugar
Preheat oven to 350 degrees and grease 8-inch square pan. Combine flour, sugar, and salt in a large bowl. Mix in softened butter.
In a separate bowl, whisk eggs, one tablespoon of lemon juice, and one teaspoon of zest together. Combine with dry ingredients and mix well. Pour into prepared pan and bake 25 minutes. Cool completely. Make a glaze from one tablespoon of lemon juice, zest to suit your tastes, and powdered sugar. Pour glaze on cooled brownies.
Notes: The original recipe said you can double the recipe and bake it in a 9x13-inch pan for 30 minutes, though I haven't tried it that way yet. While these are good as directed, I think they'd be just fine without the glaze.
Wednesday, September 9, 2015
~ Little Bits Of
2 c. flour
1 1/2 t. baking powder
1/2 t. salt
3/4 c. unsalted butter at room temperature
1 c. sugar
1 t. vanilla
1 c. and 2 T. buttermilk, divided
1 1/2 c. sweetened shredded coconut, toasted and divided
1 c. powdered sugar
Preheat oven to 350 degrees. Grease and flour loaf pan. In a small bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter and sugar on medium-high until light and fluffy. Add vanilla, then one egg at a time, beating well and scraping down the bowl as needed. On low speed, alternate between three additions of about 1/3 of the flour each and two half-cup additions of buttermilk. Gently fold in 1 1/4 cups toasted coconut.
Pour batter into prepared pan and bake about 60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Whisk together remaining 2 tablespoons of buttermilk and powdered sugar. Drizzle over cake and sprinkle with remaining 1/4 cup of toasted coconut.
Notes: The recipe didn't specify what size pan to use, but I used an 8.5 x 4.5 x 2.5-inch one and it took about 70 minutes for the center to no longer be doughy.
Wednesday, September 2, 2015
~ Frugal Living NW
3 lb. peaches, peeled, pitted, and sliced (about 6 cups)
2/3 c. brown sugar
1 T. cornstarch
1/2 c. coconut
1/2 t. cinnamon or ginger
2 T. butter, diced
2 c. flour
2 t. baking powder
1/2 t. salt
1/4 c shortening or butter
1 c. coconut, divided
3/4 c. buttermilk or milk
1 t. vanilla
2 T. milk
Preheat oven to 400 degrees.
To make the filling, use a medium bowl to combine sugar, cornstarch, coconut, and ginger or cinnamon. Add sliced peaches and stir gently to combine. Place in a 9" pie pan or square baking dish.
Dot with butter.
Using the bowl you just emptied, combine flour, baking powder, and salt. Cut the shortening or butter into the dry ingredients until the mixture is crumbly. Stir in 1/2 cup coconut, reserving the remaining 1/2 cup for later, buttermilk, and vanilla. Lightly knead until thoroughly combined.
Form the dough into a ball on a lightly floured surface, then roll or pat into an 8" circle or square that's about 1/2" thick. Place the dough over the filling, leaving a bit of space around the edges for steam to escape. Brush the top with 2 tablespoons of milk.
Bake 30 minutes, remove and sprinkle remaining 1/2 cup coconut over the topping, then bake 10-15 minutes more or until golden brown.
Notes: Our coconut starts to burn after just six minutes, so keep an eye on yours and either let the cobbler bake longer before putting it on or take the dish out of the oven early as needed.
Tuesday, September 1, 2015
~ Martha Stewart
olive oil for baking sheets
2 T. water
3/4 c. plain breadcrumbs
3/4 c. plus 2 T grated parmesan, divided
1 t. oregano
1/2 t. basil
salt and pepper, to taste
2 1/2 lb. eggplant, peeled and sliced into 1/2-inch rounds
6 c. chunky tomato sauce
1 1/2 c. shredded mozzarella
Preheat oven to 375 degrees. Brush two baking sheets with oil; set aside. In a bowl, whisk together eggs and water. In a separate bowl, mix breadcrumbs, 3/4 cup parmesan, oregano, basil. Add salt and pepper, as desired.
Dip eggplant rounds in egg mixture and let excess drip off, then dredge in breadcrumb mixture. Place well-coated rounds on baking sheets. Bake 20-25 minutes or until golden brown on the bottom, then turn slices over and bake another 20-25 minutes until the other side is browned. Remove from oven and increase temperature to 400 degrees.
Spread two cups of tomato sauce in a 9x13-inch pan. Arrange half of the eggplant over the sauce, then cover with two cups of sauce followed by half of the mozzarella. Repeat layers, then sprinkle the remaining two tablespoons of parmesan over the top. Bake 15-20 minutes or until cheese is melted and sauce is bubbling. Let stand for five minutes before serving.
Notes: I'm nearly forty years old and have never liked eggplant, regardless of how good the cook is or what recipe was used. A friend's daughter and some of my kids stuck some in our bag while we were harvesting my friend's garden several days ago, so I tried this recipe after a friend recommended it. I didn't have enough sauce on hand, so I used two cans of store-bought sauce, then ran all the tomatoes in the house through the food processor to make up the rest of the six cups. Otherwise I made it as directed. Four of us like it, including myself! It's actually really good after it's been breaded and baked, so you could skip the sauce and cheese if you wanted to keep things simple.
Saturday, August 29, 2015
lettuce and/or spinach, chopped
chicken, cooked and shredded
peaches, peeled and sliced
balsamic vinegar (optional)
Layer all ingredients, except for vinegar, in a serving bowl. Add a splash of balsamic vinegar to individual servings, if desired.