Wednesday, November 11, 2015
1/4 c. tahini
2 garlic cloves
1/2 c. lemon juice
1/4 c. nutritional yeast, or a bit more to taste
2-4 T. olive oil, to taste
1 t. kosher salt, or to taste
pepper, to taste
3 T. water, or to taste
Add all ingredients to food processor and process until smooth.
Makes just under one cup.
Notes: This is so good I could it it plain with a spoon! I use 2 tablespoons of oil, 1/2 teaspoon of table salt, 1/2 teaspoon of pepper, and skip the water entirely. I haven't made the salad included in the link, but it looks awesome.
Wednesday, October 21, 2015
~ Desiree Winz at Our Homeschool Notebook
1 1/2 c. flour
2/3 c. sugar
3/4 t. baking powder
3/4 t. baking soda
1/4 t. salt
1 c. sour cream
5 T. unsalted butter, melted
1 t. vanilla
1 c. chocolate chips
Preheat oven to 350 degrees. Line a 12-cup muffin tin with liners or grease pan; set aside.
In a large bowl, mix flour, sugar, baking powder, baking soda, and salt. In a separate bowl mix egg, sour cream, melted butter, and vanilla. Add wet ingredients to dry ones and stir until just combined. Gently fold in chocolate chips until thoroughly combined.
Divide batter evenly in prepared muffin tin, filling each cup about 3/4 full. Bake 14-18 minutes or until a toothpick inserted in the the center of a muffin comes out clean.
Notes: These are really moist and smell great when they're baking. While we all like them as is, we actually think we'd like them better without the chocolate chips. However, we've only eaten them at room temperature and we may feel differently if they were fresh out of the oven and the chocolate chips were still melted.
Tuesday, October 13, 2015
~ Cooking Classy
1 1/2 c. tomatoes, cored, seeded, and diced
1 1/2 c. corn kernels cut from cob
1 1/2 c. diced zucchini
1 1/2 c. diced yellow squash
1 c. diced yellow onion
1 c. diced red bell pepper
1 1/2 T. olive oil
1 1/2 T. canola oil
1 t. cumin
1 t. chili powder, divided
3/4 t. salt, or to taste
1/4 t. pepper, or to taste
1 c. canned black beans, drained, rinsed, and warmed
1/3 c. cilantro, chopped
1 1/2 T. lime juice
corn or flour tortillas, warmed
queso fresco (optional)
sour cream (optional)
Mexican hot sauce (optional)
Preheat oven to 400 degrees. Place first six ingredients in a mound on a large baking sheet. In a small bowl mix both oils, cumin, 1/2 teaspoon chili powder, salt, and pepper. Drizzle oil mixture over veggies, toss to coat, then spread veggies in an even layer. Roast ten minutes, toss and spread again into an even layer, then roast another ten minutes or until veggies reach desired tenderness.
Just before the veggies are done roasting, toss warmed black beans with remaining 1/2 teaspoon chili powder. Once veggies have been removed from the oven, add bean mixture, cilantro, and lime juice. Toss until well mixed. Serve on warmed tortillas and top with queso fresco, sour cream, and hot sauce, if desired.
Notes: Dice all veggies approximately the same size for even cooking. We use crockpot beans instead of canned, frozen corn that's been thawed instead of fresh off the cob, cotija instead of queso fresco, and corn tortillas. We double this for our family (about 19 cups of produce and beans for six people) and only have 2-3 cups left at the end of the meal.
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.