1 cup of long grain white rice
2 cups of low-sodium chicken broth
1 tablespoon of olive oil
1 small yellow onion, diced
4 cloves of garlic, finely minced
1/4 cup of tomato paste
1 tablespoon of lime juice, from about 1 lime
1/2 cup of freshly chopped cilantro
2 teaspoons cumin
Salt to taste
DIRECTIONS:
In a medium-sized pot, add rice and chicken broth. Bring to a boil over high heat. Stir. Cover the pot, lower the heat to low and simmer for 17-20 minutes. Remove from heat and keep the pot covered for 5 more minutes.
While the rice is cooking, heat the olive oil in a large nonstick skillet over medium heat. Cook the onions in the hot oil for 10 minutes, until translucent and starting to brown. Add the garlic to the skillet and cook for one minute, stirring constantly. Stir in the tomato paste and cumin and cook for another minute or two. Mix in hot, cooked rice, lime juice and cilantro. Mix until well combined. Season to taste with salt. Serve immediately.
Tuesday, November 27, 2012
Creamy Chicken Taquitos
1/3 cup (3 oz.) cream cheese
1/4 cup green salsa
1 Tb fresh lime juice (1/2 lime)
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp granulated garlic
3 Tb chopped cilantro
2 Tb sliced green onions
2 cups shredded chicken
1 cup grated pepperjack cheese
fajita size flour tortillas (or small corn tortillas)
cooking spray
kosher salt
Soften cream cheese in microwave for 20-30 seconds. Stir in green salsa, lime juice and spices until well mixed then add cilantro and green onions. Stir in shredded chicken and pepperjack cheese and combine well. **this can be made ahead of time and stored in the fridge.
Preheat oven to 425 degrees. Line cookie sheet with Silpat (or tin foil, lightly sprayed with cooking oil).
Working with 3-4 tortillas at a time, briefly heat in microwave so they are more malleable and easier to work with. Any time you want to heat up tortillas, it’s a good idea to place a damp paper towel draped over a small stack of them in the microwave. If I have more than 5, I will place a damp paper towel in the middle of the stack as well. (To dampen a paper towel just get it wet then squeeze out any water.) When working with corn tortillas you especially need to make sure they are warmed up with the damp paper towel or else they will crack and split as soon as you roll them – very frustrating! When I make this recipe with corn tortillas I warm up a stack of 6 with one damp paper towel in the middle and the other over the top. Put them in the microwave for 40 seconds and they are perfect to work with.
Spoon 2-3 Tb of mixture in a row across the bottom third of tortilla, keeping 1/2 inch away from edge. This makes it possible to roll it up very tightly. Place taquitos seam side down on cookie sheet, making sure they are not touching. Lightly spray with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crisp and edges start to turn golden brown.
Serve with your favorite salsa, guacamole, and sour cream.
1/4 cup green salsa
1 Tb fresh lime juice (1/2 lime)
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp granulated garlic
3 Tb chopped cilantro
2 Tb sliced green onions
2 cups shredded chicken
1 cup grated pepperjack cheese
fajita size flour tortillas (or small corn tortillas)
cooking spray
kosher salt
Soften cream cheese in microwave for 20-30 seconds. Stir in green salsa, lime juice and spices until well mixed then add cilantro and green onions. Stir in shredded chicken and pepperjack cheese and combine well. **this can be made ahead of time and stored in the fridge.
Preheat oven to 425 degrees. Line cookie sheet with Silpat (or tin foil, lightly sprayed with cooking oil).
Working with 3-4 tortillas at a time, briefly heat in microwave so they are more malleable and easier to work with. Any time you want to heat up tortillas, it’s a good idea to place a damp paper towel draped over a small stack of them in the microwave. If I have more than 5, I will place a damp paper towel in the middle of the stack as well. (To dampen a paper towel just get it wet then squeeze out any water.) When working with corn tortillas you especially need to make sure they are warmed up with the damp paper towel or else they will crack and split as soon as you roll them – very frustrating! When I make this recipe with corn tortillas I warm up a stack of 6 with one damp paper towel in the middle and the other over the top. Put them in the microwave for 40 seconds and they are perfect to work with.
Spoon 2-3 Tb of mixture in a row across the bottom third of tortilla, keeping 1/2 inch away from edge. This makes it possible to roll it up very tightly. Place taquitos seam side down on cookie sheet, making sure they are not touching. Lightly spray with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crisp and edges start to turn golden brown.
Serve with your favorite salsa, guacamole, and sour cream.
Tuesday, November 20, 2012
Rice Pilaf
2 T. butter
1 c. uncooked rice
1/4 c. minced onion
1/3 c. finely chopped celery
3 c. hot chicken broth
2 T. fresh chopped parsley
1/4 c. slivered almonds
Melt butter in hot frying pan. Add rice, onion, celery; stir and cook until slightly brown. Add chicken broth. Cover and simmer on low heat until moisture has been absorbed and rice is tender. Add parsley and almonds just before serving.
1 c. uncooked rice
1/4 c. minced onion
1/3 c. finely chopped celery
3 c. hot chicken broth
2 T. fresh chopped parsley
1/4 c. slivered almonds
Melt butter in hot frying pan. Add rice, onion, celery; stir and cook until slightly brown. Add chicken broth. Cover and simmer on low heat until moisture has been absorbed and rice is tender. Add parsley and almonds just before serving.
Monday, November 19, 2012
skillet lasagna
1/2 lb ground turkey (I never use a whole pkg from costco so I always have a bit
left over)
dried onion, italian seasoning
1/2 onion diced
4-5 cloves garlic minced
1 1/2 lbs ripe tomatos diced (about 9 med tomatoes)
2 carrots, shredded
1 small zucchini, shredded
about 4 T. pesto
2 big handfuls of spinach chopped
4-5 cloves garlic minced
1 cup cottage cheese
3 T. parm cheese
dried parsley
mozzarella cheese
salt and pepper
about 5 uncooked lasagna noodles
splash of cream
In a large skillet (that has a lid with it) brown the turkey with 2 cloves garlic, salt and pepper, a dash of italian seasoning, dried oinon. Remove the meat. in same skillet add the onion and rest of garlic. Saute until soft. add tomatoes, carrots and zuchini. add 2 T. Pesto, salt and pepper, dried onion italian seasoning. Cook for about 5 min until it becomes sauce like. Pour into bowl.d down to low/ med low.
Combine cottage cheese, parm, parsley, mozzerella, salt, pepper, and 2 T. pesto.
on medium low-low heat, In same skillet, add one cup of the sauce. break up 2 or 3 of the noodles in big pieces and lay over sauce. sprinkle half of the meat over. dollop half of the cottage cheese mix. sprinkle half of the spinach over the cottage. then add some mozerella. layer all over again. with the last cup of sauce, mix a splash of cream. pour over the top, and sprinkle the top with mozerella and parm. Simmer for 25 min with lid on.
dried onion, italian seasoning
1/2 onion diced
4-5 cloves garlic minced
1 1/2 lbs ripe tomatos diced (about 9 med tomatoes)
2 carrots, shredded
1 small zucchini, shredded
about 4 T. pesto
2 big handfuls of spinach chopped
4-5 cloves garlic minced
1 cup cottage cheese
3 T. parm cheese
dried parsley
mozzarella cheese
salt and pepper
about 5 uncooked lasagna noodles
splash of cream
In a large skillet (that has a lid with it) brown the turkey with 2 cloves garlic, salt and pepper, a dash of italian seasoning, dried oinon. Remove the meat. in same skillet add the onion and rest of garlic. Saute until soft. add tomatoes, carrots and zuchini. add 2 T. Pesto, salt and pepper, dried onion italian seasoning. Cook for about 5 min until it becomes sauce like. Pour into bowl.d down to low/ med low.
Combine cottage cheese, parm, parsley, mozzerella, salt, pepper, and 2 T. pesto.
on medium low-low heat, In same skillet, add one cup of the sauce. break up 2 or 3 of the noodles in big pieces and lay over sauce. sprinkle half of the meat over. dollop half of the cottage cheese mix. sprinkle half of the spinach over the cottage. then add some mozerella. layer all over again. with the last cup of sauce, mix a splash of cream. pour over the top, and sprinkle the top with mozerella and parm. Simmer for 25 min with lid on.
Almond poppyseed pancakes
2
cups all-purpose flour--- I did 1 1/2 cup white, 1/2 cup wheat
1/4 cup poppyseeds
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk---I did 1 cup soy milk, 1/2 cup reg milk, and 1 1/2 TBS lemon juice
1 cup milk*
1/3 cup granulated sugar---I did about half of 1/3 c
2 large eggs
2 Tbsp vegetable oil
2 Tbsp applesauce
2 tsp almond extract
1 tsp vanilla extract
1 Recipe Almond Syrup
1/2 cup sliced almonds, toasted (optional)
Poppy seeds, for garnish (optional)
Directions:
Preheat a griddle to 350 degrees. In large mixing bowl, whisk together flour, poppy seeds, baking powder, baking soda and salt. In a separate mixing bowl whisk together buttermilk, milk, sugar, eggs, vegetable oil, applesauce, almond extract and vanilla extract for one minute. Pour buttermilk mixture into dry mixture and stir just until combine, batter should be slightly lumpy (just be careful not to over-mix so you'll have fluffy pancakes). Pour about 1/3 cup mixture at a time onto buttered preheated griddle (if you have a good non-stick griddle buttering isn't necessary). Flip pancake when golden on bottom (bubbles wont appear on the surface much with these pancakes so mostly you just need to check the bottom for color). Cook opposite side until golden. Serve warm drizzled with Almond Syrup and garnished with optional toasted, sliced almonds and a light sprinkling of optional poppy seeds.
*Note: if you like thinner pancakes I recommend adding an additional 3 Tbsp milk (which is what I prefer) and if you like really thick pancakes omitting 1/4 cup milk.
---The Syrup totally makes them! You have to make it when you make the pancakes!
Almond Syrup
Ingredients:
1/4 cup salted butter
1 cup granulated sugar---I did a little over half and it was plenty
1/2 cup heavy cream
1/4 cup buttermilk---did regular milk with lemon juice
1/2 tsp baking soda
1 tsp almond extract
Directions:
Melt butter in a large saucepan over medium heat. Whisk in sugar, cream and buttermilk. Cook mixture, stirring frequently, until mixture begins to boil and sugar has dissolved. Remove from heat and stir in baking soda and almond extract, whisk for about 10 seconds until mixture becomes foamy and frothy. Serve warm. Note: Mixture can be stored in the refrigerator up to one week and reheated before serving.
1/4 cup poppyseeds
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk---I did 1 cup soy milk, 1/2 cup reg milk, and 1 1/2 TBS lemon juice
1 cup milk*
1/3 cup granulated sugar---I did about half of 1/3 c
2 large eggs
2 Tbsp vegetable oil
2 Tbsp applesauce
2 tsp almond extract
1 tsp vanilla extract
1 Recipe Almond Syrup
1/2 cup sliced almonds, toasted (optional)
Poppy seeds, for garnish (optional)
Directions:
Preheat a griddle to 350 degrees. In large mixing bowl, whisk together flour, poppy seeds, baking powder, baking soda and salt. In a separate mixing bowl whisk together buttermilk, milk, sugar, eggs, vegetable oil, applesauce, almond extract and vanilla extract for one minute. Pour buttermilk mixture into dry mixture and stir just until combine, batter should be slightly lumpy (just be careful not to over-mix so you'll have fluffy pancakes). Pour about 1/3 cup mixture at a time onto buttered preheated griddle (if you have a good non-stick griddle buttering isn't necessary). Flip pancake when golden on bottom (bubbles wont appear on the surface much with these pancakes so mostly you just need to check the bottom for color). Cook opposite side until golden. Serve warm drizzled with Almond Syrup and garnished with optional toasted, sliced almonds and a light sprinkling of optional poppy seeds.
*Note: if you like thinner pancakes I recommend adding an additional 3 Tbsp milk (which is what I prefer) and if you like really thick pancakes omitting 1/4 cup milk.
---The Syrup totally makes them! You have to make it when you make the pancakes!
Almond Syrup
Ingredients:
1/4 cup salted butter
1 cup granulated sugar---I did a little over half and it was plenty
1/2 cup heavy cream
1/4 cup buttermilk---did regular milk with lemon juice
1/2 tsp baking soda
1 tsp almond extract
Directions:
Melt butter in a large saucepan over medium heat. Whisk in sugar, cream and buttermilk. Cook mixture, stirring frequently, until mixture begins to boil and sugar has dissolved. Remove from heat and stir in baking soda and almond extract, whisk for about 10 seconds until mixture becomes foamy and frothy. Serve warm. Note: Mixture can be stored in the refrigerator up to one week and reheated before serving.
Sunday, November 4, 2012
Pumpkin Blondies with Chocolate Chips
2 1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice*
1 teaspoon cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1/2 cup unsweetened applesauce
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 large egg
2 teaspoons vanilla extract
1 (15-ounce) can pure pumpkin puree
2 cups semisweet chocolate chips
3/4 cup pecans; roughly chopped (optional)
DIRECTIONS:
Preheat oven to 350 degrees F. Line a 9X13-inch pan with parchment paper or foil, leaving an overhang on each long side so the bars can be easily pulled out of the pan once they are done baking and cooling.
In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside. In the bowl of a stand mixer or in a large bowl using a handheld electric mixer, cream the butter, applesauce, granulated sugar and brown sugar on medium-high speed until smooth. Beat in egg and vanilla until combined. Add pumpkin puree and mix until combined. Don’t worry if the mixture looks curdled – that’s completely fine!
Mix in the dry ingredients, stirring just until combined. Fold in the chocolate chips and pecans (if using).
Spread the batter evenly in the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in the pan before lifting the bars out of the pan, cutting into squares and serving.
1 tablespoon pumpkin pie spice*
1 teaspoon cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1/2 cup unsweetened applesauce
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 large egg
2 teaspoons vanilla extract
1 (15-ounce) can pure pumpkin puree
2 cups semisweet chocolate chips
3/4 cup pecans; roughly chopped (optional)
DIRECTIONS:
Preheat oven to 350 degrees F. Line a 9X13-inch pan with parchment paper or foil, leaving an overhang on each long side so the bars can be easily pulled out of the pan once they are done baking and cooling.
In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside. In the bowl of a stand mixer or in a large bowl using a handheld electric mixer, cream the butter, applesauce, granulated sugar and brown sugar on medium-high speed until smooth. Beat in egg and vanilla until combined. Add pumpkin puree and mix until combined. Don’t worry if the mixture looks curdled – that’s completely fine!
Mix in the dry ingredients, stirring just until combined. Fold in the chocolate chips and pecans (if using).
Spread the batter evenly in the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in the pan before lifting the bars out of the pan, cutting into squares and serving.
Thursday, November 1, 2012
Black Bean and Sweet Potato Turkey Chili
1 tablespoon olive oil, divided
1 medium onion, diced (any color)
4 cloves garlic, peeled and minced
1 bell pepper, diced
1-2 jalapenos, minced
20 ounces ground turkey breast
8 ounces mushrooms, minced (about 2 heaping cups)
2 teaspoons cumin
2 teaspoons kosher salt
½ teaspoons pepper
1 teaspoon oregano
1 teaspoon chili powder
1 1/2 teaspoons smoked paprika
1 1/2 lbs sweet potatoes, peeled and diced into 1/2 inch cubes*
1 28 ounce can tomatoes (not drained)
2 15 ounce can black beans, drained and rinsed
32 ounces beef broth (one box/carton)
1 15 ounce can pumpkin puree (make sure you’re not using pumpkin pie filling :)
1/2 tsp cinnamon
1 tablespoons unsweetened cocoa powder
*”Sweet potatoes” and “yams” are often sold interchangeably depending on what part of the country you live in. Just buy whichever one is orange :)
optional: sour cream, sliced avocado, chopped cilantro or green onion, and fresh lime juice for serving
Heat a large skillet to medium-high heat. Add 1 1/2 teaspoons olive oil and add onion, garlic, bell pepper, and jalapenos. Saute for about 5 minutes, until veggies are tender and fragrant. Add to slow cooker.
In same skillet, heat remaining 1 1/2 teaspoons olive oil. Add turkey and mushrooms and stir to combine. Sprinkle in cumin, salt, pepper, oregano, chili powder and smoked paprika. (note: the meat will taste very seasoned when done. Keep in mind these seasonings are not to flavor just the meat, they will season the entire pot of chili, so they are intentionally strong!) Add turkey mixture to slow cooker.
Add sweet potatoes, tomatoes, beans, broth, pumpkin, cinnamon, and cocoa powder to slow cooker and stir til combine. Place lid on pot and cook for 4-6 hours on high, or 8-10 on low. Slow-cookers vary greatly in temperature and cooking times, but really, the important thing to note is if the sweet potatoes are tender.
When done, turn off heat and let chili sit with lid off for 10-15 minutes to thicken. Season with additional salt to taste before serving. If desired, serve with sour cream, sliced avocados, and a small squirt of fresh lime juice, and any other toppings desired.
1 medium onion, diced (any color)
4 cloves garlic, peeled and minced
1 bell pepper, diced
1-2 jalapenos, minced
20 ounces ground turkey breast
8 ounces mushrooms, minced (about 2 heaping cups)
2 teaspoons cumin
2 teaspoons kosher salt
½ teaspoons pepper
1 teaspoon oregano
1 teaspoon chili powder
1 1/2 teaspoons smoked paprika
1 1/2 lbs sweet potatoes, peeled and diced into 1/2 inch cubes*
1 28 ounce can tomatoes (not drained)
2 15 ounce can black beans, drained and rinsed
32 ounces beef broth (one box/carton)
1 15 ounce can pumpkin puree (make sure you’re not using pumpkin pie filling :)
1/2 tsp cinnamon
1 tablespoons unsweetened cocoa powder
*”Sweet potatoes” and “yams” are often sold interchangeably depending on what part of the country you live in. Just buy whichever one is orange :)
optional: sour cream, sliced avocado, chopped cilantro or green onion, and fresh lime juice for serving
Heat a large skillet to medium-high heat. Add 1 1/2 teaspoons olive oil and add onion, garlic, bell pepper, and jalapenos. Saute for about 5 minutes, until veggies are tender and fragrant. Add to slow cooker.
In same skillet, heat remaining 1 1/2 teaspoons olive oil. Add turkey and mushrooms and stir to combine. Sprinkle in cumin, salt, pepper, oregano, chili powder and smoked paprika. (note: the meat will taste very seasoned when done. Keep in mind these seasonings are not to flavor just the meat, they will season the entire pot of chili, so they are intentionally strong!) Add turkey mixture to slow cooker.
Add sweet potatoes, tomatoes, beans, broth, pumpkin, cinnamon, and cocoa powder to slow cooker and stir til combine. Place lid on pot and cook for 4-6 hours on high, or 8-10 on low. Slow-cookers vary greatly in temperature and cooking times, but really, the important thing to note is if the sweet potatoes are tender.
When done, turn off heat and let chili sit with lid off for 10-15 minutes to thicken. Season with additional salt to taste before serving. If desired, serve with sour cream, sliced avocados, and a small squirt of fresh lime juice, and any other toppings desired.
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