Thursday, April 28, 2016
~ Eat at Home
1 1/4 c. whole wheat flour
2 t. baking powder
1/2 t. salt
1/2 c. butter, softened
1/2 c. plain yogurt
2 c. broccoli, finely chopped
1/2 c. onion, diced
2 medium tomatoes, sliced
1 t. dried basil or 3 T. fresh basil, chopped
1/3 c. mayonnaise
1 c. shredded cheese of your choice
Preheat oven to 450 degrees and grease a pie pan. In a large bowl, combine whole wheat flour, baking powder, and salt, Cut in the butter, then stir in the yogurt. Pat into prepared pie pan.
Layer broccoli, onion, and tomatoes in crust. Sprinkle with basil. Spread mayonnaise over veggies, then sprinkle cheese over the top. Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes.
Notes: We've made this as directed and it's good, but I'm going to try it without mayonnaise next time and see what we think.
Wednesday, April 20, 2016
~ Eating Well magazine - March/April 2014
1 avocado, peeled and pitted
1/2 c. plain yogurt
2 T. chopped onion
1/3 c. packed cilantro
1 T. lime juice
1/4 t. salt
1/4 t. pepper
hot sauce, to taste (optional)
Place all ingredients in a food processor and process until smooth. Season with hot sauce, if desired.
Makes one cup.
Monday, April 18, 2016
~ Sugar-Free Mom
2 T. olive oil
2 garlic cloves, minced
1/2 c. chopped onion
1/2 c. chopped shallots
2 lb. ground beef
1 t. dried parsley
1/2 t. dried oregano
1 t. salt
1 t. pepper
16 oz. marinara sauce
2 c. riced cauliflower (about 1/2 head)
5 c. beef broth
8 c. sliced cabbage (about one large head)
Heat olive oil and garlic over medium-high heat. Add onion and shallots; cook until softened. Add ground beef and cook until no longer pink. Mix parsely, oregano, salt, pepper, and marinara sauce into beef mixture. Stir in riced cauliflower and stir until coated.
Pour beef mixture into crockpot. Stir in broth and cabbage. Cook on high 3 hours or low 6 hours.
Stir in broth and cabbage, then simmer on low for one hour or until cabbage is tender.
Makes 13 1/2 cups.
Notes: I've only made this on the stovetop because I don't see any sense in getting two pots dirty, but the crockpot version would be great if you weren't going to be home during the hour leading up to dinner. If you follow the Sugar-Free Mom link at the top of the post, then you can get nutritional information for the soup and a link to her homemade marinara sauce.
Saturday, April 16, 2016
~ Two Peas & Their Pod
8-10 pears, peeled, cored, and cut into 1-inch pieces
1/4 c. water
2 t. lemon juice
1 t. cinnamon
1/2 t. ginger
1/2 t. vanilla
Combine all ingredients in a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, 20-25 minutes or until pears have softened. Depending on your texture preference, use a potato masher to mash pears for a chunky sauce or an immersion blender for a smooth one. The sauce will keep in the refrigerator for one week and can also be frozen or canned.
Notes: I normally make pear sauce with nothing but pears, including skins because I always puree it at the end, but this is a tasty way to kick things up a notch.
Thursday, April 14, 2016
~ my own little brain, based on recipes from Shockingly Delicious and Spoon Fork Bacon
Preheat oven to 400 degrees. Put radishes in mixing bowl and drizzle with olive oil. Add a little lemon juice and sprinkle with salt, pepper, and thyme. Toss to coat.
When oven is heated, add radishes to hot pan. Roast about 20 minutes or until radishes are blistered and fork tender, turning once.
Notes: The bite of radishes is totally removed when you roast them, so you can add them to other dishes or use them as snack or side dish. One of the two sites I linked used whole radishes, but we prefer them cut in half. Do what works for you. I use fresh lemon thyme because there's some growing in our yard, but dried thyme would also work well. I use a cast iron pan to roast them and stick it in the oven when I turn the oven on so that it's really hot when I add the radishes, but that's not essential.
Monday, April 11, 2016
1 1/4 c. quinoa, rinsed and drained
2 c. chicken or vegetable broth, divided
1/2 t. olive oil
1 clove garlic, crushed
8 oz. tomato sauce
1 1/2 t. cumin
1 T. chipotle in adobo sauce
salt and pepper, to taste
4 oz. can diced green chiles
3/4 c. canned black beans, drained & rinsed
3/4 c. fresh or frozen corn, thawed if frozen
1/4 c. and 2 T. chopped fresh cilantro, divided
1 1/2 c. shredded Mexican cheese blend, divided
1 medium Haas avocado, diced
2 T. chopped green onion
Preheat the oven to 400 degrees and lightly spray a 9x12-inch dish with cooking spray.
In a medium saucepan, cook the quinoa with 1 3/4 cups broth according to package directions. Fluff with a fork and set aside when done cooking.
Meanwhile, in a small saucepan, heat the oil over medium low heat. Add the garlic and saute 1-2 minutes or until golden. Add remaining 1/4 cup broth, tomato sauce, cumin, chipotle, salt, and pepper. If it's too thick, then add a couple tablespoons of water to thin it out. Bring to a boil and simmer enchilada sauce 3-4 minutes.
In a large mixing bowl, combine the cooked quinoa, chiles, black beans, corn, and 1/4 cup cilantro. Stir in 1/2 cup of cheese and mix well. Spread mixture in baking dish, then top with enchilada sauce and remaining cup of cheese. Cover with foil and bake 20-25 minutes, until heated through and cheese is melted. Top with avocado, green onions, and remaining two tablespoons of cilantro before serving.
Makes six servings.
Notes: I don't know if the pan size was a typo or not, but I use a 9x13-inch pan. As always, I use crockpot beans instead of canned ones. If you want to simplify this recipe, then you could use about one cup of store-bought enchilada sauce and call it good.
Wednesday, April 6, 2016
~ A Beautiful Bite
3 c. flour
1 T. baking powder
1 t. salt
8 T. butter, at room temperature
1 c. & 1 T. milk
1 c. cheddar, shredded
1/2 c. Canadian or any other type of ham, diced
1/2 large onion, diced
Preheat oven to 400 degrees. In a large mixing bowl, combine the flour, baking powder, and salt. Cut in butter with pastry cutter or fork tines. Add milk and stir until flour mixture is just moistened. Fold in cheese, ham, and onion.
Turn dough onto floured surface and knead gently for several minutes. Press dough into 1 1/2-inch circle and place on an ungreased cookie sheet. Bake 30 minutes or until golden brown.
Notes: I use a cold stick of butter than I've cut into a few chunks, Zaycon's applewood smoked ham, and knead the dough in the mixing bowl. If I don't cut and separate the scones before baking, then it takes longer than 30 minutes for the center to not be doughy.