Wednesday, July 23, 2014

MEXICAN BAKED EGGS WITH BLACK BEANS, TOMATOES, AND CHILES

~ Kalyn's Kitchen

1 T. olive oil
1 large onion, finely diced
1 t. cumin
1/2 t. chili powder
2 14.5 oz cans diced tomatoes with juice
2 15 oz. cans black beans, rinsed and drained (or 4 cups crockpot beans)
7 oz. can diced green chiles
12 eggs
1/2 c. grated cheese
chopped cilantro, sour cream, salsa, and lime juice (optional garnishes)

Preheat over to 450 degrees. Spray a 9x13 pan with cooking spray.

Heat oil in frying pan with deep sides and saute onions for 2 minutes. Add cumin and chili powder, sauteing another 2-3 minutes. Add tomatoes with juice, drained beans, and chiles to onion mixture and simmer for 20 minutes or until slightly thickened.

Spread about half of the bean mixture in 9x13 pan, then carefully break eggs over the top. Spread remaining bean mixture around eggs, being careful to not cover the yolks.  Bake for ten minutes or until eggs are starting to look set, but are still wet. Remove pan from oven, change settings to broil, and sprinkle cheese over the top. Place pan back in oven for 2-3 minutes or until cheese has melted. Remove from oven while yolk is still a little bit soft. Serve with optional garnishes.

Notes: We use crockpot beans (pinto/black combo) I've previously cooked and frozen and I hate runny eggs, so ours are cooked, but still soft. You can check out the link to Kalyn's Kitchen at the top of the post to see directions for making this in individual dishes.


Tuesday, July 22, 2014

QUICK CREAMY ZUCCHINI SOUP

~ allrecipes magazine (I think it was the June/July issue, but I can't remember)

4 c. (about 1 lb.) shredded zucchini
3/4 c. water
1 1/4 t. salt, divided
1/2 t. dried basil
3 T. flour
2 c. milk
3 T. butter
2 T. finely chopped onion
pepper, to taste

Stir zucchini, water, 3/4 teaspoon salt, and basil together in a pot. Bring to a boil, then turn heat to medium-low. Cover pot and simmer 15 minutes or until zucchini is tender. Pour zucchini into a blender and blend until smooth.

In a bowl, mix flour and 1/2 teaspoon salt, then gradually whisk in milk until smooth.

Melt butter in a skillet over medium heat,  then add onion, cooking 5-7 minutes or until translucent. Pour pureed zucchini and milk mixture into skillet. Bring to a boil while stirring continually. Season with pepper before serving.

Makes 4-5 cups.

Notes: I saute my onions and make my flour mixture at the same time I'm cooking my zukes, then pour the pureed zukes back in the pot and add the other ingredients. I think it's a little too buttery and prefer a little less than called for, but you can adjust according to your own tastes. I also think you could add more zukes and still maintain a creamy texture. The only thing I know I'll do differently next time is to toss the onions in the blender or use an immersion blender, as it's weird to have little chunks of onion in an otherwise creamy soup.

Thursday, July 10, 2014

PESTO & SUN-DRIED TOMATO TURKEY PASTA SALAD

~ my own little brain

pasta
sun-dried tomato seasoned turkey, chopped
chopped tomatoes
chopped olives
parmesan cheese
pesto

Cook pasta to desired doneness; drain. Mix cooked pasta with remaining ingredients and chill until serving.

Wednesday, July 9, 2014

MARIA LO PINTO'S PIZZA DOUGH

~ Barbara Perkins, my mom

2 1/4 t. active yeast
2 T. honey
1 c. warm water
1/4 - 1/2 c. oil
4 c. flour
salt, to taste

Dissolve yeast and honey in water. Add oil, flour, and salt; knead until elastic. Roll in a greased bowl until evenly coated, then cover and let rise for one hour or until doubled in size.

Preheat oven to 400 degrees. Roll risen dough to desired size and place on greased cookie sheet. Add desired toppings and bake 20 minutes or until dough is thoroughly cooked.

Notes: Mine still turns out great when I can't get the dough to a point of elasticity.

Saturday, July 5, 2014

ROASTED MUSHROOMS WITH GARLIC, THYME, AND BALSAMIC VINEGAR

~ Kalyn's Kitchen

1 lb. mushrooms
2 T + 1 t. olive oil, divided
salt and pepper, to taste
1 T. finely minced garlic
1 T. balsamic vinegar
2 T. finely chopped fresh thyme leaves
1 T. chopped fresh parsley (optional garnish)

Preheat oven to 400 degrees. Wash mushrooms, remove stems, and cut tops in halves (or quarters, if the mushrooms are large). Put stems and tops in a bowl and toss with 2 T. oil, salt, and pepper. Cover a roasting pan with foil, then arrange mushrooms in a single layer, spreading out as much as possible.

Roast for 15 minutes. While the mushrooms are cooking, mix the thyme, garlic, vinegar, and 1 t. oil. After 15 minutes, drain off any liquid that has accumulated, then toss hot mushrooms with garlic mixture. Spread out in a single layer again and roast about 10 more minutes. Serve hot, sprinkling with parsley, if desired.

Makes four servings.

Notes: We skip the foil and just use a little cooking spray on the pan. You can check out the link at the top of the post for tips on roasting the mushrooms on a grill.


Friday, July 4, 2014

PASTA WITH SUN-DRIED TOMATO TURKEY AND VEGGIES

~ my own little brain

pasta
zucchini, chopped or sliced
sun-dried tomato seasoned turkey breast, chopped or sliced
roasted red bell peppers
olives, chopped
parmesan cheese

Cook pasta to desired doneness; drain and set aside.

Meanwhile, saute zucchini over high heat until starting to brown, then stir in turkey, peppers, and olives until heated through. Combine with drained pasta and serve, sprinkling individual servings with parmesan cheese.



Monday, June 30, 2014

TUNA LETTUCE WRAPS

~ Cheeky Kitchen

1 t. coconut oil
1 c. bell pepper slices
1/4 c. sliced red onion
1 can albacore tuna
1 lime, freshly squeezed
1/2 t. red pepper flakes
1/2 t. chili powder
1/2 t. cumin
salt and pepper, to taste
5-6 leaves iceberg lettuce
sour cream (optional)
1/4 c. chopped cilantro

Heat the coconut oil in a skillet, then cook the bell pepper and onion until softened. Drain the tuna and gently flake into a bowl with a fork. Mix with lime juice and spices. Spoon a few pepper and onion slices into each lettuce leaf and top with tuna. Add sour cream, if desired, and sprinkle with cilantro.

Notes: I think wraps are impractical with young kids, so I just make this into a salad instead. I fill up a serving bowl with lettuce and/or spinach and cilantro, then roughly quadruple all the ingredients (except red pepper flakes, which I leave on the table for people who like spicy stuff) for a huge salad. I top the greens with seasoned tuna, then add the bell pepper (red, orange, and/or yellow) and onion, which I chop instead of slice and prefer raw over cooked. Freshly caught and canned tuna and bottled lime juice were what we used the first time, but use whatever you have handy. Some of us eat it as is, others mix some extra lime juice and a spoonful of sour cream into our servings as a dressing.