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My Delicious
Monday, May 29, 2006
Wednesday, May 24, 2006
Creamy Spaghetti Carbonara
Serves 6
1 1/2 pounds spaghetti, uncooked
9 oz. turkey bacon -- finely chopped
4 1/2 cloves garlic -- pressed
1 cup dry white wine (or use white grape juice with a splash of
vinegar)
1/2 cup chopped parsley
1 Cup of Half and Half (Half cream/half milk for UK people)
1/2 cup grated Parmesan cheese- tossed with 1 tablespoon flour
Salt and freshly ground pepper -- to taste
Prepare pasta according to package directions. While pasta is cooking,
cook the bacon and garlic in a small sauté pan over medium-low heat until the
garlic is aromatic and the bacon is lightly browned, about 3 to 4 minutes.
Add the wine, increase heat, bring the wine to a boil and cook until
it has reduced by half. Add the half and half and bring back up to a slight
simmer (not much--it will break) and whisk in the Parmesan cheese mixture, stirring
constantly until thickened. Remove from heat.
When pasta is done, drain it well and add it immediately to the bacon
mixture.
Add Parmesan cheese and toss quickly. Season with salt and freshly
ground pepper and serve.
Per Serving: 587 Calories; 12g Fat (19.6% calories from fat); 24g
Protein; 87g
Carbohydrate; 3g Dietary Fiber; 43mg Cholesterol; 697mg Sodium.
Exchanges: 5
1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 Fat.
SERVING SUGGESTION: Steamed broccoli and a big spinach salad. Pass a
bowl of baby carrots at the table for a little beta carotene crunch!
1 1/2 pounds spaghetti, uncooked
9 oz. turkey bacon -- finely chopped
4 1/2 cloves garlic -- pressed
1 cup dry white wine (or use white grape juice with a splash of
vinegar)
1/2 cup chopped parsley
1 Cup of Half and Half (Half cream/half milk for UK people)
1/2 cup grated Parmesan cheese- tossed with 1 tablespoon flour
Salt and freshly ground pepper -- to taste
Prepare pasta according to package directions. While pasta is cooking,
cook the bacon and garlic in a small sauté pan over medium-low heat until the
garlic is aromatic and the bacon is lightly browned, about 3 to 4 minutes.
Add the wine, increase heat, bring the wine to a boil and cook until
it has reduced by half. Add the half and half and bring back up to a slight
simmer (not much--it will break) and whisk in the Parmesan cheese mixture, stirring
constantly until thickened. Remove from heat.
When pasta is done, drain it well and add it immediately to the bacon
mixture.
Add Parmesan cheese and toss quickly. Season with salt and freshly
ground pepper and serve.
Per Serving: 587 Calories; 12g Fat (19.6% calories from fat); 24g
Protein; 87g
Carbohydrate; 3g Dietary Fiber; 43mg Cholesterol; 697mg Sodium.
Exchanges: 5
1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 Fat.
SERVING SUGGESTION: Steamed broccoli and a big spinach salad. Pass a
bowl of baby carrots at the table for a little beta carotene crunch!
Tuesday, May 23, 2006
Turkey and Wild Mushroom Meat Loaf Patties with Pan Gravy
Recipe courtesy Rachael Ray
Note: clean mushrooms with a damp cloth. Do not run directly under water.
3 tablespoons extra-virgin olive oil, 2 turns of the pan for the mushrooms, 1 turn for the patties _
8 cremini mushrooms, (baby portobellos), chopped _
8 shiitake mushrooms, chopped _
1 shallot, chopped _
Salt and pepper _
1 1/3 pounds ground turkey, the average weight of 1 package _
3 or 4 sprigs fresh sage, leaves chopped, about 2 tablespoons _
1 tablespoon Worcestershire sauce, eyeball it _
1/2 cup Italian bread crumbs _
1 egg, beaten _
2 tablespoons butter _
2 tablespoons all-purpose flour _
2 cups chicken stock _
1 teaspoon poultry seasoning
Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan.
Add chopped mushrooms and shallots and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat.
Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.
Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings.
Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet.
Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add butter.
When butter melts, whisk in flour and cook 1 to 2 minutes. Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste.
Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.
Note: clean mushrooms with a damp cloth. Do not run directly under water.
3 tablespoons extra-virgin olive oil, 2 turns of the pan for the mushrooms, 1 turn for the patties _
8 cremini mushrooms, (baby portobellos), chopped _
8 shiitake mushrooms, chopped _
1 shallot, chopped _
Salt and pepper _
1 1/3 pounds ground turkey, the average weight of 1 package _
3 or 4 sprigs fresh sage, leaves chopped, about 2 tablespoons _
1 tablespoon Worcestershire sauce, eyeball it _
1/2 cup Italian bread crumbs _
1 egg, beaten _
2 tablespoons butter _
2 tablespoons all-purpose flour _
2 cups chicken stock _
1 teaspoon poultry seasoning
Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan.
Add chopped mushrooms and shallots and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat.
Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.
Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings.
Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet.
Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add butter.
When butter melts, whisk in flour and cook 1 to 2 minutes. Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste.
Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.
Mexican Torta
Serves 6
1/2 pound ground turkey
1 tablespoon olive oil
1 envelope taco seasoning (low-sodium, if available)
2 medium onions, chopped
2 cloves garlic, pressed
1 (4 oz.) can chopped green chilis, drained
16 corn tortillas, cut into wedges
2 cups shredded reduced-fat Monterey Jack cheese
1 (16 oz.) can refried beans (use fat-free)
1 (7 oz.) jar roasted red bell peppers, drained
salsa
low-fat sour cream
In a skillet, heat olive oil over medium high heat and cook onions
till translucent. Add garlic and cook another minute. Then add turkey,
and cook until browned, breaking into small pieces, as you go. Add the
taco seasoning package according to package directions mixing well and
allowing to simmer for a couple of minutes until slightly thickened.
Stir in the chilies and set aside.
Heat oven to 400 degrees.
Lightly grease a 10" pie plate. Place one fourth of the tortilla
pieces on the bottom of the pie plate (till covered). Spread with half
of the turkey mixture; sprinkle with 1 cup of the cheese. Place
another one fourth of the tortillas on cheese; spread with beans.
Place yet another one fourth of the tortillas on beans; top with
roasted peppers. And finally, place the remaining tortillas on the
roasted peppers and spread with remaining turkey mixture. Top with
remaining 1 cup cheese. Cover and bake 30 to 40 minutes or until
cheese is melted and center is hot. Let sit 10 minutes before cutting
into your masterpiece.
Can be served with salsa and sour cream, if desired.
Per serving: 339 Calories (kcal); 9g Total Fat; (25% calories from
fat); 20g Protein; 42g Carbohydrate; 4g Fiber; 34mg Cholesterol; 942mg
Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0
Fruit; 1 Fat; 0 Other Carbohydrates
SERVING SUGGESTIONS: Serve with brown rice, steamed broccoli and a
bowl of baby carrots for the table.
VEGETARIANS: Substitute TVP crumbles for the turkey.
1/2 pound ground turkey
1 tablespoon olive oil
1 envelope taco seasoning (low-sodium, if available)
2 medium onions, chopped
2 cloves garlic, pressed
1 (4 oz.) can chopped green chilis, drained
16 corn tortillas, cut into wedges
2 cups shredded reduced-fat Monterey Jack cheese
1 (16 oz.) can refried beans (use fat-free)
1 (7 oz.) jar roasted red bell peppers, drained
salsa
low-fat sour cream
In a skillet, heat olive oil over medium high heat and cook onions
till translucent. Add garlic and cook another minute. Then add turkey,
and cook until browned, breaking into small pieces, as you go. Add the
taco seasoning package according to package directions mixing well and
allowing to simmer for a couple of minutes until slightly thickened.
Stir in the chilies and set aside.
Heat oven to 400 degrees.
Lightly grease a 10" pie plate. Place one fourth of the tortilla
pieces on the bottom of the pie plate (till covered). Spread with half
of the turkey mixture; sprinkle with 1 cup of the cheese. Place
another one fourth of the tortillas on cheese; spread with beans.
Place yet another one fourth of the tortillas on beans; top with
roasted peppers. And finally, place the remaining tortillas on the
roasted peppers and spread with remaining turkey mixture. Top with
remaining 1 cup cheese. Cover and bake 30 to 40 minutes or until
cheese is melted and center is hot. Let sit 10 minutes before cutting
into your masterpiece.
Can be served with salsa and sour cream, if desired.
Per serving: 339 Calories (kcal); 9g Total Fat; (25% calories from
fat); 20g Protein; 42g Carbohydrate; 4g Fiber; 34mg Cholesterol; 942mg
Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0
Fruit; 1 Fat; 0 Other Carbohydrates
SERVING SUGGESTIONS: Serve with brown rice, steamed broccoli and a
bowl of baby carrots for the table.
VEGETARIANS: Substitute TVP crumbles for the turkey.
Gingerbread “with Bonnie Hunt”
From www.MarthaStewart.com
SERVES 12
1 1/2 cups all-purpose flour, plus more for pan
1 cup whole-wheat flour
3/4 cup turbinado sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup light molasses
2 large eggs, lightly beaten
1/2 cup canola oil
1/2 cup buttermilk
2 teaspoons baking soda
1 cup boiling water
1/2 cup firmly packed minced fresh ginger
Confectioners' sugar, for dusting (optional)
Nonstick cooking spray
1. Preheat oven to 350° with rack in lower third of oven. Spray a 9-inch square baking pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the paper. Dust the entire pan with flour, and shake out the excess.
2. In a large bowl, whisk together flours, turbinado sugar, cinnamon, and salt; set aside.
3. In a medium bowl, whisk together molasses, eggs, oil, and buttermilk.
4. Dissolve baking soda in the cup of boiling water. Fold the baking soda and molasses mixtures into dry ingredients until combined. (Do not over-mix.) Fold in the minced ginger.
5. Scrape batter into prepared baking pan; bake until cake is set around edges and a toothpick inserted in center comes out clean, about 40 minutes. Cool 10 minutes in the pan, then invert onto a cooling rack. Serve warm or at room temperature, dusted with confectioners’; sugar, if desired.
SERVES 12
1 1/2 cups all-purpose flour, plus more for pan
1 cup whole-wheat flour
3/4 cup turbinado sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup light molasses
2 large eggs, lightly beaten
1/2 cup canola oil
1/2 cup buttermilk
2 teaspoons baking soda
1 cup boiling water
1/2 cup firmly packed minced fresh ginger
Confectioners' sugar, for dusting (optional)
Nonstick cooking spray
1. Preheat oven to 350° with rack in lower third of oven. Spray a 9-inch square baking pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the paper. Dust the entire pan with flour, and shake out the excess.
2. In a large bowl, whisk together flours, turbinado sugar, cinnamon, and salt; set aside.
3. In a medium bowl, whisk together molasses, eggs, oil, and buttermilk.
4. Dissolve baking soda in the cup of boiling water. Fold the baking soda and molasses mixtures into dry ingredients until combined. (Do not over-mix.) Fold in the minced ginger.
5. Scrape batter into prepared baking pan; bake until cake is set around edges and a toothpick inserted in center comes out clean, about 40 minutes. Cool 10 minutes in the pan, then invert onto a cooling rack. Serve warm or at room temperature, dusted with confectioners’; sugar, if desired.
Frankfurter Frying Pan Dish
2 or more slices of bacon
10 frankfurters
1/2 C chopped onion
1 C cream of chicken soup
1/2 C water
3 C sliced cooked potatoes
1 package: frozen green beans
1/8th teaspoon leaf thyme, crushed
Cook bacon, remove from pan, crumble. Cut franks in pieces, brown with onion. Stir in soup, water, potatoes, beans and thyme. Heat and serve with bacon on top.
10 frankfurters
1/2 C chopped onion
1 C cream of chicken soup
1/2 C water
3 C sliced cooked potatoes
1 package: frozen green beans
1/8th teaspoon leaf thyme, crushed
Cook bacon, remove from pan, crumble. Cut franks in pieces, brown with onion. Stir in soup, water, potatoes, beans and thyme. Heat and serve with bacon on top.
Flying Fruit Cobbler
Here is my recipe for FLYing Fruit Cobbler. Tonight I am using a bag of frozen blackberries and blue berries; about 8 cups and I sweetened them with about 1/2 cup of sugar.
FLYing Fruit Cobbler
I really don't have a recipe. I throw it together. LOL I hope this makes sense. Edit as you see fit.
It is a proportional recipe. I use 1 cup as my guide for this.
* 1 part self-rising flour
* 1/2 part Sugar
* Stir together
* Add one egg
* Grate some fresh nutmeg in the bowl (1/2 teaspoon)
* and add enough syrup from the peaches or other fruit to make the
batter like pancake batter. Or if you don't have syrup you can use milk.
A big can of sliced peaches (29ounces) in heavy syrup. I drain and use
some of the syrup for the batter. You can use milk too. I use one big
can for each cup of flour. For the cobbler yesterday I used two cans.
I have also used frozen fruit with sugar put on it to make a little syrup.
Melt a stick of butter or a 1/2 of stick (about a 1/4 cup to 1/2 cup)
in a 2 quart casserole dish and pour in the batter then dump the
peaches or other fruit in it. The butter needs to be hot when you pour
this in so the cobbler won't stick.
Bake at 350 degrees for about 30-34 minutes. or until golden brown on top.
I use a cast iron dutch oven for my cobbler when I make a big one. The
scoop in my flour jar is one cup. So I use about 2 cups of Flour to 1
cup of sugar. For every cup of flour I use one egg. This served about
10 people. Serve with ice cream. Yum Yum! ~And have some friends over.
--FlyLady (Marla Cilley)
FLYing Fruit Cobbler
I really don't have a recipe. I throw it together. LOL I hope this makes sense. Edit as you see fit.
It is a proportional recipe. I use 1 cup as my guide for this.
* 1 part self-rising flour
* 1/2 part Sugar
* Stir together
* Add one egg
* Grate some fresh nutmeg in the bowl (1/2 teaspoon)
* and add enough syrup from the peaches or other fruit to make the
batter like pancake batter. Or if you don't have syrup you can use milk.
A big can of sliced peaches (29ounces) in heavy syrup. I drain and use
some of the syrup for the batter. You can use milk too. I use one big
can for each cup of flour. For the cobbler yesterday I used two cans.
I have also used frozen fruit with sugar put on it to make a little syrup.
Melt a stick of butter or a 1/2 of stick (about a 1/4 cup to 1/2 cup)
in a 2 quart casserole dish and pour in the batter then dump the
peaches or other fruit in it. The butter needs to be hot when you pour
this in so the cobbler won't stick.
Bake at 350 degrees for about 30-34 minutes. or until golden brown on top.
I use a cast iron dutch oven for my cobbler when I make a big one. The
scoop in my flour jar is one cup. So I use about 2 cups of Flour to 1
cup of sugar. For every cup of flour I use one egg. This served about
10 people. Serve with ice cream. Yum Yum! ~And have some friends over.
--FlyLady (Marla Cilley)
Crockpot Oatmeal
Serves 6
**disclaimer on this recipe. It may not work for YOUR crockpot! A 2:1
ratio on water and oats may be better, OR it could burn. I know this
sounds flaky but you need to consider all the variables: brands of
crockpots, ages, models, sizes and the temperatures even, that they
operate on. Be FLEXIBLE with this recipe and experiment with it to
get it just right for your family. Don't try it overnight the first
time and work with it a bit. Oats are cheap and this is worth the
hassle in getting it just so.
1 cup old fashioned oats (NOT the quick cooking kind)
4 cups water
Throw this in a crockpot and let it cook overnight on low. That's it!!
For fun, add some chopped apple, raisins and cinnamon. YUM! The smell
of this first thing in the morning is glorious!
Pancakes and waffles are more "weekend" food. Who has time to make
them during the week? YOU do if you can get these mixes together.
Even better, you can make extra pancakes or waffles on the weekend,
freeze them in big freezer zipper topped bags and use them instead of
those expensive and less nutritious toaster waffles in the freezer
section in the store.
Here's a terrific mix:
8 cups flour (if you'd like an all whole wheat mix, use whole wheat
pastry flour from health food stores)
2 cups whole wheat flour
1 1/2 cups buckwheat flour (at some markets, but for sure at health
food stores. Optional)
1/2 cup cornmeal (stone ground)
1 1/2 cups oatmeal (blend in your blender till powdered)
2 cups buttermilk powder (this is in the baking section of your
market)
5 tablespoons baking powder
2 tablespoons baking soda
1 cup sugar (or sucanat-natural sugar at the health food store)
2 tablespoons salt
This will make four quarts. Mix all together in a very large bowl and
divvy up into gallon sized freezer storage bags. I would mark the
date with a Sharpie pen and keep it in the freezer although you can
keep in your pantry.
To make pancakes or waffles:
1 cup pancake mix
1 egg
1/2 to 2/3 cup water (start with the lesser amount first and add if
you need to)
2 tablespoons vegetable oil
In a medium bowl, stir mix with water, egg and vegetable oil. Heat
your griddle and make your pancakes as usual! To make waffles, double
the batter and follow the directions for your waffle iron.
Basic Muffin Mix
Makes 11 cups
8 cups flour (again, if you prefer whole wheat, use whole wheat
pastry flour)
3 cups sugar (can use sucanat if you prefer, see note on pancake mix)
3 tablespoons baking powder
2 teaspoons salt
2 teaspoons cinnamon
2 teaspoons nutmeg
Combine everything in a large bowl and divide into freezer zipper
topped bags. Mark date with a Sharpie pen and store in the freezer or
cool dry place.
To make muffins:
Preheat oven to 375 degrees.
In a bowl, mix together 3 cups baking mix, 3 tablespoons vegetable
oil, 2 eggs, 3/4 cup milk and 3/4 cup berries, raisins, chocolate
chips or whatever else you'd like.
Bake in a prepared muffin pan-that means lightly greased (I prefer
the cupcake papers-easy clean up!), filling cups 2/3 full. Bake for
20 minutes or until nicely browned. Cool for five minutes in the pan
then turn out on to a rack to cool. Makes about 12 muffins, depending
on the size of your muffin tin.
Love, Leanne
www.SavingDinner.com
**disclaimer on this recipe. It may not work for YOUR crockpot! A 2:1
ratio on water and oats may be better, OR it could burn. I know this
sounds flaky but you need to consider all the variables: brands of
crockpots, ages, models, sizes and the temperatures even, that they
operate on. Be FLEXIBLE with this recipe and experiment with it to
get it just right for your family. Don't try it overnight the first
time and work with it a bit. Oats are cheap and this is worth the
hassle in getting it just so.
1 cup old fashioned oats (NOT the quick cooking kind)
4 cups water
Throw this in a crockpot and let it cook overnight on low. That's it!!
For fun, add some chopped apple, raisins and cinnamon. YUM! The smell
of this first thing in the morning is glorious!
Pancakes and waffles are more "weekend" food. Who has time to make
them during the week? YOU do if you can get these mixes together.
Even better, you can make extra pancakes or waffles on the weekend,
freeze them in big freezer zipper topped bags and use them instead of
those expensive and less nutritious toaster waffles in the freezer
section in the store.
Here's a terrific mix:
8 cups flour (if you'd like an all whole wheat mix, use whole wheat
pastry flour from health food stores)
2 cups whole wheat flour
1 1/2 cups buckwheat flour (at some markets, but for sure at health
food stores. Optional)
1/2 cup cornmeal (stone ground)
1 1/2 cups oatmeal (blend in your blender till powdered)
2 cups buttermilk powder (this is in the baking section of your
market)
5 tablespoons baking powder
2 tablespoons baking soda
1 cup sugar (or sucanat-natural sugar at the health food store)
2 tablespoons salt
This will make four quarts. Mix all together in a very large bowl and
divvy up into gallon sized freezer storage bags. I would mark the
date with a Sharpie pen and keep it in the freezer although you can
keep in your pantry.
To make pancakes or waffles:
1 cup pancake mix
1 egg
1/2 to 2/3 cup water (start with the lesser amount first and add if
you need to)
2 tablespoons vegetable oil
In a medium bowl, stir mix with water, egg and vegetable oil. Heat
your griddle and make your pancakes as usual! To make waffles, double
the batter and follow the directions for your waffle iron.
Basic Muffin Mix
Makes 11 cups
8 cups flour (again, if you prefer whole wheat, use whole wheat
pastry flour)
3 cups sugar (can use sucanat if you prefer, see note on pancake mix)
3 tablespoons baking powder
2 teaspoons salt
2 teaspoons cinnamon
2 teaspoons nutmeg
Combine everything in a large bowl and divide into freezer zipper
topped bags. Mark date with a Sharpie pen and store in the freezer or
cool dry place.
To make muffins:
Preheat oven to 375 degrees.
In a bowl, mix together 3 cups baking mix, 3 tablespoons vegetable
oil, 2 eggs, 3/4 cup milk and 3/4 cup berries, raisins, chocolate
chips or whatever else you'd like.
Bake in a prepared muffin pan-that means lightly greased (I prefer
the cupcake papers-easy clean up!), filling cups 2/3 full. Bake for
20 minutes or until nicely browned. Cool for five minutes in the pan
then turn out on to a rack to cool. Makes about 12 muffins, depending
on the size of your muffin tin.
Love, Leanne
www.SavingDinner.com
Basic Veggie Soup
Serves 12 from Leanne / flylady.net
2 cans diced tomatoes -- undrained
1 large onion -- chopped
4 cloves garlic -- pressed
2 tablespoons olive oil -- divided
2 large carrots -- chopped
2 small celery stalks -- chopped
1 medium turnip -- chopped
2 cups green beans -- cut in 1" pieces
6 cups chicken broth
1/4 head cabbage -- chopped
1/2 teaspoon thyme
salt and pepper to taste
2 small russet potatoes -- peeled and chopped
In a large soup pot, heat the one tablespoon of the olive oil over medium high heat. Add the onion and cook till nearly translucent, now add the garlic. Don't let the garlic brown and saute another couple of minutes.
Add the rest of the chopped veggies, sauteing for just a minute or two. You're not cooking them just sauteing for the wonderful flavor this quick step will infuse in your soup. Add the thyme and salt and pepper while sauteing.
Now put the veggies in the crock-pot, add the tomatoes and broth. Cook on low 7-9 hours (depending on your crock-pot) or high 4-6 hours (but all crock-pots are different, depending on size, age, brand etc. Remember, your mileage may vary). Just before serving, gently mash
some of the potato chunks against the side of the crock-pot to thicken the soup, give it a stir and serve.
SERVING SUGGESTION: Grilled cheese sandwiches on whole grain bread and a spinach salad.
Quick Fixes for Variations on the Basic Veggie Soup:
Now remember, don't do this to the whole pot of soup! Just the little bit you pull out to fix yourself for lunch, etc.
Quick Fix #1: Tex Mex Veggie Soup. Add some (eyeball it—how much do you want?) canned black beans (drained and rinsed), a little bit of cumin and chopped cilantro. Top with some tortilla chips and cheese, or serve with a quesadilla.
Quick Fix #2: Tuscan Veggie Soup. Add some (eyeball it again) canned cannellini (white kidney beans) or white beans (drained and rinse), a little bit of Italian seasoning and some chopped kale. Cook till heated through and the kale is tender.
Quick Fix #3: Minestrone Veggie Soup. Add some cooked pasta, a little dried basil and top with a fresh grating of Parmesan cheese.
Quick Fix #4: Autumn Veggie Soup. Add some diced acorn squash or butternut squash, some cooked brown nice, a sprinkling of nutmeg and some chopped parsley.
2 cans diced tomatoes -- undrained
1 large onion -- chopped
4 cloves garlic -- pressed
2 tablespoons olive oil -- divided
2 large carrots -- chopped
2 small celery stalks -- chopped
1 medium turnip -- chopped
2 cups green beans -- cut in 1" pieces
6 cups chicken broth
1/4 head cabbage -- chopped
1/2 teaspoon thyme
salt and pepper to taste
2 small russet potatoes -- peeled and chopped
In a large soup pot, heat the one tablespoon of the olive oil over medium high heat. Add the onion and cook till nearly translucent, now add the garlic. Don't let the garlic brown and saute another couple of minutes.
Add the rest of the chopped veggies, sauteing for just a minute or two. You're not cooking them just sauteing for the wonderful flavor this quick step will infuse in your soup. Add the thyme and salt and pepper while sauteing.
Now put the veggies in the crock-pot, add the tomatoes and broth. Cook on low 7-9 hours (depending on your crock-pot) or high 4-6 hours (but all crock-pots are different, depending on size, age, brand etc. Remember, your mileage may vary). Just before serving, gently mash
some of the potato chunks against the side of the crock-pot to thicken the soup, give it a stir and serve.
SERVING SUGGESTION: Grilled cheese sandwiches on whole grain bread and a spinach salad.
Quick Fixes for Variations on the Basic Veggie Soup:
Now remember, don't do this to the whole pot of soup! Just the little bit you pull out to fix yourself for lunch, etc.
Quick Fix #1: Tex Mex Veggie Soup. Add some (eyeball it—how much do you want?) canned black beans (drained and rinsed), a little bit of cumin and chopped cilantro. Top with some tortilla chips and cheese, or serve with a quesadilla.
Quick Fix #2: Tuscan Veggie Soup. Add some (eyeball it again) canned cannellini (white kidney beans) or white beans (drained and rinse), a little bit of Italian seasoning and some chopped kale. Cook till heated through and the kale is tender.
Quick Fix #3: Minestrone Veggie Soup. Add some cooked pasta, a little dried basil and top with a fresh grating of Parmesan cheese.
Quick Fix #4: Autumn Veggie Soup. Add some diced acorn squash or butternut squash, some cooked brown nice, a sprinkling of nutmeg and some chopped parsley.
Apple Butter Spice Cake Jars
Servings: 8
Prep Time: 10 Minutes
Cook Time: 120 Minutes
Decorated canning jars filled with yummy apple butter spice cake makes great gifts.
Ingredients _3/4 Cup Apple Butter_1 Box Duncan Hines Moist Spice Cake
Directions _First of all, spray your jars with Pam cooking spray. Then, simply mix up as much cake as you think you'll need according to the jars' sizes. Mix up cake batter and add apple butter. Pour into jars, place jars on cookie sheet or baking pan and bake till knife comes out clean. (You could also bake it as a large cake for a party, and top with a vanilla glaze.)
When the jars are cool, cap and decorate with bows, ribbons, gift wrap and even name labels. They make great craft gifts that your family and friends will love to eat!
~ Beth
Prep Time: 10 Minutes
Cook Time: 120 Minutes
Decorated canning jars filled with yummy apple butter spice cake makes great gifts.
Ingredients _3/4 Cup Apple Butter_1 Box Duncan Hines Moist Spice Cake
Directions _First of all, spray your jars with Pam cooking spray. Then, simply mix up as much cake as you think you'll need according to the jars' sizes. Mix up cake batter and add apple butter. Pour into jars, place jars on cookie sheet or baking pan and bake till knife comes out clean. (You could also bake it as a large cake for a party, and top with a vanilla glaze.)
When the jars are cool, cap and decorate with bows, ribbons, gift wrap and even name labels. They make great craft gifts that your family and friends will love to eat!
~ Beth
Garlic Lime Chicken from www.savingdinner.com
Garlic Lime Chicken
Serves 6
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth
4 tablespoons lime juice
In a bowl, mix together first 7 ingredients. Sprinkle mixture on both
sides of chicken breasts. (one FlyBaby mixes a triple recipe on this
spice mix and keeps in a salt shaker to use for this purpose--
brilliant idea!)
In a skillet heat butter and olive oil together over medium high
heat. Satue chicken until golden brown on each side, about 5 minutes
on either side or until no longer pink in the center. Remove chicken
and add lime juice and chicken broth to the pan, whisking up the
browned bits off the bottom of the pan. Keep cooking until sauce has
reduced slightly. Add chicken back to the pan to thoroughly coat and
serve.
Per Serving: 343 Calories; 11g Fat (31.1% calories from fat); 55g
Protein; 2g Carbohydrate; trace Dietary Fiber; 147mg Cholesterol;
612mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Fruit;
1 1/2 Fat.
SERVING SUGGESTIONS: Serve with steamed broccoli and baked butternut
squash.
VEGETARIANS: Substitute veggie patties or mock chicken, available in
health food stores. Cooking time will be less.
Serves 6
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth
4 tablespoons lime juice
In a bowl, mix together first 7 ingredients. Sprinkle mixture on both
sides of chicken breasts. (one FlyBaby mixes a triple recipe on this
spice mix and keeps in a salt shaker to use for this purpose--
brilliant idea!)
In a skillet heat butter and olive oil together over medium high
heat. Satue chicken until golden brown on each side, about 5 minutes
on either side or until no longer pink in the center. Remove chicken
and add lime juice and chicken broth to the pan, whisking up the
browned bits off the bottom of the pan. Keep cooking until sauce has
reduced slightly. Add chicken back to the pan to thoroughly coat and
serve.
Per Serving: 343 Calories; 11g Fat (31.1% calories from fat); 55g
Protein; 2g Carbohydrate; trace Dietary Fiber; 147mg Cholesterol;
612mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Fruit;
1 1/2 Fat.
SERVING SUGGESTIONS: Serve with steamed broccoli and baked butternut
squash.
VEGETARIANS: Substitute veggie patties or mock chicken, available in
health food stores. Cooking time will be less.
Monday, May 15, 2006
baking powder bubble mix
"today, at noon, in direct sun and dirty New York air, and 20% humidity, I was getting
twenty foot tubes and six foot spheres, with the following recipe:
12 cups water
1 cup canola oil
1 cup UltraJoy
1/8 cup baking powder
Then, if you add 1/4 cup Cricket Hill or Pustefix or Miracle Bubbles, it's even better."
(from David Stein - a bubble acquaintance - he was experimenting with a 7 pH & the baking powder brought the pH level both up and down to a 7)
twenty foot tubes and six foot spheres, with the following recipe:
12 cups water
1 cup canola oil
1 cup UltraJoy
1/8 cup baking powder
Then, if you add 1/4 cup Cricket Hill or Pustefix or Miracle Bubbles, it's even better."
(from David Stein - a bubble acquaintance - he was experimenting with a 7 pH & the baking powder brought the pH level both up and down to a 7)
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