Pfost Pfamily Pfood

Quinoa Radish Salad

2012-01-17T21:02:00.001-07:00

Until they showed up in our produce box for the first time, I really thought radishes were one of those gross things that Mom and Dad grew in the garden (because they will grow in Idaho clay) but no one actually ever intended to eat.

Then I found this salad recipe. This is seriously one of my favorite salads that I have eaten ever. It has an incredible mix of flavors and is healthy and filling. I don't really know where the recipe came from anymore, but trust me - it's worth eating!

½ cup uncooked quinoa
1 cup water
3 tablespoons butter (but that's a lot of butter, so I usually only add 2 tablespoons)
1 ½ cups spinach chiffonade (I usually do this in about 1/2 inch strips)
½ cup thinly sliced French breakfast radishes
2 tablespoons fresh basil chiffonade
1 tsp lemon zest
1 tsp lemon juice
¼ tsp flaky sea salt, (Not table salt)

Rinse quinoa thoroughly with cold water and drain.

Place quinoa in small saucepan with water and butter. Bring to a boil, cover, and simmer on low heat for about 15 minutes, until liquid is absorbed.

Remove from heat and let stand for 5 minutes. Fluff with fork and let cool completely.

Toss all ingredients together. Taste and add more salt if desired.

Serve by itself or on a bed of lettuce. (At least that's what the recipe says - if you want more greens, I recommend just adding more spinach and upping the lemon juice and salt a little bit.)

Crock Pot Mashed Potatoes

2012-01-17T20:53:00.000-07:00

Adapted from Pillsbury.com

These are the delicious potatoes we ate at our Christmas Barbecue!

5 lb baking potatoes, peeled, cut into 1-inch chunks
1 ½ cups chicken broth
¼ cup butter or margarine, cut into chunks
1 cup onion dip
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground black pepper
1/2 cup or more milk, warmed, added until you reach desired consistency - I have never needed it.

1. In 4- to 5-quart slow cooker, place potatoes, chicken broth and butter.
2. Cover; cook on High heat setting 4 hours to 4 hours 30 minutes or until potatoes are tender.
3. Add remaining ingredients except milk. Mash potatoes with a potato smasher in crock pot (although they usually mash with just stirring). Stir in enough milk for desired creamy consistency. Cover and keep warm on Low or Warm heat setting until serving time, up to 2 hours. Stir before serving.

*You can make more traditional mashed potatoes (to go with gravy) by using sour cream instead of onion dip (and maybe leaving out the garlic powder and onion powder, depending on the flavor you want.)

Creamy White Chili

2011-12-20T08:25:00.001-07:00

Creamy White Chili
serves 7

1 1/2 lbs boneless skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 tsp garlic powder
1 TBSP vegetable oil
2 cans (15 1/2 oz each) great northern beans, drained and rinsed
1 can (14 1/2 oz ) chicken broth
2 cans (4 oz each) chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp black pepper
1/4 tsp cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, sauté chicken, onion, and garlic powder in oil until
chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to
boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from heat; stir in
sour cream and cream. Serve immediately.

Potato and Kale Soup

2011-11-09T10:52:00.004-07:00

So we keep getting kale in our produce delivery box. Kale is one of those trendy leafy-green superfoods. The only downside is it tastes like dirt. We've tried a lot of recipes to eat kale, and this is the first one that was actually edible--and surprisingly delicious.

*Adapted from the America's Test Kitchen Healthy Family Cookbook - we liked this version, but you can change what you want. The original called for chorizo, not kielbasa, and chickpeas instead of white beans.

1 T canola oil
14 oz. turkey kielbasa, halved & sliced 1/4 inch thick
1 onion, minced
4 garlic cloves, minced
1 tsp ground cumin
Pinch red pepper flakes
6 cups low-sodium chicken broth
1 1/2 lbs red potatoes, scrubbed and cut into 3/4 inch chunks
1 (15 oz) can great northern white beans
12 ounces kale, stemmed and leaves sliced 1/4 inch thick
1/4 tsp dried oregano

Heat the oil in a large pot. Add onion and cook until softened, about 5 minutes. Stir in garlic, cumin, and red pepper flakes and cook until fragrant (30 seconds).

Stir in the broth and potatoes, and bring to a simmer. Cover, reduce heat, and cook until potatoes are almost tender (10 to15 min)

Stir in the kielbasa, kale, and oregano, and simmer until the kale is tender (10 to 15 min). Take it from Daniel- there is nothing worse than under-cooked kale.

Mash some of the potatoes against the side of the pot with a spoon to thicken the soup slightly. Serve and enjoy.

Slow Cooker Cabbage Rolls

2011-11-09T10:39:00.001-07:00

12 leaves cabbage

1 cup cooked white rice

1 egg, beaten

1/4 cup milk

1/4 cup minced onion

1 pound extra-lean ground beef (we use 99% fat free ground turkey)

1 1/4 teaspoons salt

1 1/4 tsp ground black pepper

1 (8 ounce) can tomato sauce

1 tablespoon brown sugar

1 tablespoon lemon juice

1 tsp Worcestershire sauce

1. Bring alarge pot of water to a boil. Boil cabbage leaves 2 minutes; drain.

2. In largebowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, andpepper.

3. Placeabout 1/4 cup of meat mixture in center of each cabbage leaf, and roll up,tucking in ends. Place rolls in slow cooker.

4. In a smallbowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershiresauce. Pour over cabbage rolls.

5. Cover, andcook on Low 8 to 9 hours.

*The extra sauce isalso good over some extra rice.

Grilled Pineapple

2011-06-19T21:45:00.002-06:00

1/2 cup fresh lime juice
1/2 cup light brown sugar, packed
1 pineapple, trimmed and cut into 1.2-inch thick slices

In a ziplock bag, combine lime juice and brown sugar. Mix well. Add pineapple, stir to coat; cover and marinate 30 minutes or more.

Brush grill with oil. Place fruit on grill rack, and grill 2 to 3 minutes per side.

Chile-Lime Salmon

2011-05-15T17:43:00.005-06:00

We found this recipe a few weeks ago, and have made it several times since. It's an absolutely incredible way to eat salmon. From the America's Test Kitchen Best Recipes Cookbook.

4 Tbsp unsalted butter

2 teaspoons chili powder

1 garlic clove, minced

¼ teaspoon cayenne pepper

1 shallot, minced

1 tsp minced fresh cilantro

¼ tsp salt

Pepper & Salt to taste

1 side of salmon (3-4 pounds)

2 limes, sliced thin

1. Adjust oven rack to middle position, preheat oven to 450 degrees. Fold a sheet of foil so that it is 1 inch wider and 2 foot longer than the fish. Center it diagonally in a rimmed baking sheet, and spray with cooking spray.

2. Melt the butter in a small saucepan over medium-high heat. Add salt, chili, garlic, cayenne, and shallot. Cook until softened, about 1 minute. Off the heat, add the cilantro.

3. Place salmon in baking sheet, pat dry with paper towels, and salt & pepper.

4. Brush salmon with butter mixture, then lay the lime slices attractively over the fish.

5. Roast until all but the very center of the fish has turned from translucent to opaque, 12 to 17 minutes.

6. Run a spatula underneath the salmon to loosen. Using the foil as a sling, transfer salmon to serving platter, then gently pull foil out from under salmon

Roasted Ratatouille

2011-04-13T20:17:00.001-06:00

This recipe is from the America's Test Kitchen Best Recipes Cookbook.

1 globe eggplant (1 lb), peeled and cut into ¾ in cubes

2 medium zucchini or summer squash (1 lb), cut into ½ in cubes

1 red onion, halved and sliced ¼ in thick

1 (28 oz) can diced tomatoes, drained, with ½ cup juice reserved

¼ cup extra-virgin olive oil

5 garlic cloves, sliced thin

1 tsp minced fresh thyme, or ¼ t. dried

1 tsp salt

1/8 tsp pepper

1 ½ Tbsp red wine vinegar

1. Adjust oven rack to the middle position and heat the oven to 375.

2. Combine all ingredients except vinegar and mix well. Spread the mixture into a 9x13 pan.

3. Roast until the vegetables have softened and are browned in spots, about 1 hour, stirring thoroughly halfway through the cooking time.

4. Sprinkle with vinegar before serving

*Makes a great side dish, or entrée with rice or noodles.

Minestrone Soup

2011-03-13T22:13:00.003-06:00

This recipe is originally from Carrie Laudie, with a few of my own adaptations. It is full of fresh vegetables, has a great flavor, and is very filling!

Ingredients:

1 Tbsp olive oil

1 c sliced carrots

1/2 c chopped celery

1/2 c onion

5 1/4 c (low sodium) chicken broth (or vegetable broth)

2 (15 oz) cans cannellini beans, rinsed and drained

1 c fresh green beans cut into

1/2 inch pieces

1/4 tsp black pepper

1 clove fresh minced garlic (optional)

1 c bow tie pasta

1 medium zuchini, quartered lengthwise and cut in 1/4 inch pieces

1 can (14.5 oz; no salt added) diced tomatoes with basil and garlic; undrained

Instructions:

1. Saute carrots, celery and onion in oil for 5 minutes, stirring frequently.

2. In large pot add sauteed mixture, chicken broth, garlic, green beans and pepper. Bring to boil.

3. Add pasta. Lower heat and let simmer 5 minutes.

4. Add zuchini, return to boiling. Let simmer 8-10 minutes until pasta is tender.

5. Add diced tomatoes and beans, heat through.

Garlic Red Potatoes

2011-03-13T22:09:00.003-06:00

Not healthy, but so worth it.

Ingredients:

8-10 Red potatoes

1 cube butter

8 oz sour cream

1 1/2 cups grated cheddar cheese

Black pepper and garlic salt to taste

1. Boil potatoes whole with skin on until you can easily poke them with a fork; about 30 minutes.

2. Peel 5-6 potatoes, leave the skin on the rest

3. Mash together potatoes, butter, sour cream, and cheese. The potatoes should be creamy but still slightly lumpy.

4. Mash in the black pepper and garlic salt. The garlic should make an impression but not slap you in the face.

5. Put in a 9 x 13 pan, garnish with some grated cheese, cook until hot.

Pineapple Chicken Stir Fry

2011-02-13T15:45:00.007-07:00

Just like mom always made!

2 T corn starch

2 t soy sauce

2 t salt

1 t oil

1 lb. raw chicken breasts cut into strips

1 c onion (the recipe says green onions, mom always did white onions in wedges)

2 c celery, sliced diagonally

1/2 can pineapple chunks (but mom likes tidbits better)

1/2 can pineapple juice

2 t salt (mom doesn't add this)

1 t accent (meat tenderizer, mom doesn't add it either)

2T sugar

Mix corn starch, soy sauce, salt & oil and toss with chicken. Let stand for 30 minutes.

Meanwhile, chop onion and celery.

Heat 1 T oil in wok until hot

Add onion and celery, and stir fry about 5 min. Remove from the pan.

Add 1 T more of oil, then stir fry until chicken turns white.

Lower heat to moderate.

Add vegetables and remaining ingredients.

Heat and cook for two minutes.

Grilled Chicken with Ginger-Peach Glaze

2011-02-08T21:15:00.006-07:00

This recipe is from foodfit.com. Super tasty.

For the ginger-peach glaze:

2 tablespoons red wine vinegar
2 tablespoons sugar
2 teaspoons freshly grated ginger
2 cloves garlic, crushed
1/2 cup peach jam or preserves
1 teaspoon low-sodium soy sauce
salt to taste
freshly ground black pepper

For the chicken:

4 boneless, skinless chicken breasts, about 4 oz. each
1 tablespoon olive oil

Instructions:

For the ginger-peach glaze:
1. In a small saucepan, heat the vinegar and sugar over medium heat until the mixture boils and the sugar dissolves. Add the ginger and garlic and cook for another minute. Add the peach jam or preserves, whisk the mixture together and bring it to a boil. Remove from heat.

2. Add the soy sauce and season with salt and pepper.

For the chicken:
3. Preheat the grill to medium-high.

4. Sprinkle the chicken with salt and pepper and drizzle with olive oil.

5. Place the chicken on the grill and cook until the juices run clear, 6 to 8 minutes per side.

6. Place the chicken on a serving platter and brush it with the ginger-peach glaze.

TVP Spaghetti Sauce

2011-01-11T07:40:00.003-07:00

I think that this recipe is delicious, easy, and freezes very well!

1 and a half cans of no tomato sauce
1 can of diced tomatoes - no salt added
1 can of tomato paste
1 cup of TVP crumbles
Spices to taste (I prefer oregano, minced garlic, white pepper, and fresh basil)
Splash of extra virgin olive oil

Place all ingredients in a crock pot and cook on low for several hours to let the flavors mature. The left overs freeze very well. I like to freeze it in ziplock bags for easy dethawing.

Peanut Butter White Chocolate Popcorn

2011-01-01T17:05:00.005-07:00

2 bags microwave popcorn (or you could use regular popcorn)

1/2 cup creamy peanut butter

1 bag white chocolate chips (2 cups)

1/2-1 cup Reeses Pieces or M&Ms

Pop the popcorn then sift through to remove all unpopped kernels. Soften the PB in the microwave over 30 seconds, stir into popcorn to coat evenly. Melt the white chocolate either in a double broiler or in the microwave (over 2 minutes on 50% power, then stir chips until smooth). Pour over popcorn and gently stir to coat popcorn evenly with chocolate. Add Reeses Pieces or M&Ms as you stir in the chocolate. Spread out popcorn on waxed paper to set. Enjoy!

Dahl Soup!

2010-12-28T08:37:00.004-07:00

1-2 tablespoons sea salt
1 teaspoon garam masala
1-2 tablespoon curry blend
2 seeded chilis
1 bulb smashed and chopped garlic
1 cup chopped fresh cilantro
8 cups veggie broth
2 cups yellow split peas
1 large can garbanzo beans
1 bag frozen peas and carrots
1 large yam/sweet potato cubed
1 large diced onion
1-2 cups chopped cauliflower
2-4 tablespoons olive oil
1 can coconut milk (optional)
black pepper to taste

Add salt throughout each step.

1. Rinse split peas well and soak overnight
2. Bring veggie stock to a boil, cook split peas until soft (1-2 hours)
3. Add sweet potato, onion, chilis, curry, masala, and garlic. Cook on low to medium heat - stir frequently (10 minutes)
4. Add veggies, cilantro, and olive oil. For a richer stew, add coconut milk. Simmer on low heat for 30 minutes to 1 hour. Serve over basmati rice.

Rustic Italian Soup

2010-12-28T08:29:00.004-07:00

This delicious, low-fat veggie soup is a bit intense to make, but it is worth it!

1 16 oz package frozen mixed bell pepper strips
1 14.5 oz can no-salt-added diced tomatoes, undrained
1 14 - 14.5 oz can fat-free, low-sodium chicken broth
1/2 15.5 oz can no-salt added navy beans, rinsed and drained (salted beans work fine too)
3 tablespoons chopped fresh basil
2 tablespoons snipped fresh parsley
1 tablespoon balsamic vinegar
1/2 teaspoon dried oregano, crumbled
1 medium garlic clove, minced
1/8 to 1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1/4 teaspoon slat

In a food processor or blender, process the bell peppers, undrained tomatoes, broth, beans, basil, parsley, vinegar, oregano, garlic, and red pepper flakes until slightly chunky or smooth. Pour into a large saucepan, Bring to a boil over high heat. Reduce the heat and simmer, covered, for 20 minutes, or until the flavors are blended. Remove from the heat. Stir in the oil and salt. Ladle into soup bowls.

We will miss you, old cooking friend

2010-11-18T14:55:00.001-07:00

Obituary of the
Pillsbury Doughboy

Please join me in remembering a great icon. Veteran Pillsbury spokesperson, The Pillsbury Doughboy, died yesterday of a severe yeast infection and complications from repeated pokes to the belly. He was 71. Doughboy was buried in a slightly greased coffin. Dozens of celebrities turned out, including Mrs. Butterworth, the California Raisins, Hungry Jack, Betty Crocker, the Hostess Twinkies, Captain Crunch and many others. The graveside was piled high with flours as long-time friend, Aunt Jemima, delivered the eulogy, describing Doughboy as a man who "never knew how much he was kneaded."

Doughboy rose quickly in show business, but his later life was filled with many turnovers. He was not considered a very smart cookie, wasting much of his dough on half-baked schemes. Despite being a little flaky at times, even as a crusty old man, he was still considered a roll model for millions.Toward the end it was thought he'd raise once again, but he was no tart. Doughboy is survived by his second wife, Play Dough. They have two children and one in the oven. The funeral was held at 3:50 for about 20 minutes.

Uncle Trent Potatoes

2010-11-05T20:41:00.005-06:00

4 potatoes, peeled and thinly sliced

1/2 an onion, thinly sliced

1/4 to 1/3 cube of butter, melted

1/2 packet of onion soup mix

Place a layer of tin foil on a cookie sheet. Place the potatoes in a thin layer on the cookie sheet. Spread onions, butter, and soup mix on top. Gently mix together with a spatula until all potatoes are coated with butter and soup mix.

Seal tin foil around potatoes. Bake at 350 for 15-20 minutes, until potatoes are tender.

Hearty Lentil Soup

2010-10-16T19:07:00.001-06:00

Delicious and easy! Who knew parsnips were edible.

2 medium onions -- chopped
2 stalks celery -- chopped
4 whole carrots -- chopped
2 whole parsnips -- peel and chop
2 cloves garlic -- minced
1 1/2 cups lentils -- rinsed and drained
1 teaspoon dried thyme
8 teaspoons vegetable bouillon cube
8 cups water

Combine all ingredients in the insert of the slow cooker. Cover, and cook on high until the lentils are soft and the vegetables are tender, about 5 hours. Add salt and pepper to taste, if desired. Add additional heated vegetable broth if the soup is too thick.

Chicken and Pasta Salad

2010-08-26T19:20:00.005-06:00

Salad:

1 small package of fresh spinach
1 – 8 oz package of bowtie pasta – cooked, drained and cooled
2-4 Tbsp. sesame seeds
½ cup sliced almonds
3 chicken breasts – seasoned with lemon pepper seasoning, grilled and cut into bit sizes.
1 cup bean sprouts

Mix all ingredients and toss with the dressing just before serving it.

Dressing:

½ cup oil
½ cup sugar
1 tsp salt
1 tsp sesame seeds
3 TBSP. soy sauce
2 TBSP. rice vinegar
½ tsp sesame seed oil
1 tsp grated fresh garlic (about 2 cloves)
1 tsp grated ginger (more or less depending on your taste)

Stir ingredients well to dissolve sugar, store in fridge. Let dressing warm to room temp before tossing into salad.

Amazing Jicama-Salsa

2010-07-18T20:04:00.002-06:00

This is a delicious and novel take on salsa. I love it. I strongly recommend doubling the recipie. I have eaten an entire batch on my own.

1/2 cup shredded jicama
1/2 cup chopped mango
2 tablespoons lime juice
2 tablespoons fresh-squeezed orange juice
2 tablespoons chopped cilantro
1 jalapeño, seeded and finely chopped
Salt to taste
1 tablespoon olive oil

Mix ingredients in glass bowl with wooden spoon, adding oil last. Make sure oil coats everything. Let stand 2 hours in refrigerator before serving.

TVP Slow Cooker Chili

2010-07-18T19:58:00.003-06:00

Easier Slow Cooker chili that is a great way to use TVP crumbles. Nope, it won't be like real ground beef. But, it is still tasty.

•4 cups veggie broth or filtered water
•1 1/2 cups dried TVP
•1 cup corn
•1 1/2 cups cooked beans (I used black beans, but pintos, kidney)
•2 cups diced heirloom tomatoes, diced (or 2 – 14 oz can diced tomatoes)
•2 cloves garlic, minced
•1/2 onion, minced
•2 Tb. tomato paste
•1 Tb good chili powder
•1 tsp. chipotle powder
•1 tsp. oregano
•1 Tb liquid smoke (I didn't use this one)
•1 tsp garlic Tabasco (I used normal Tabasco)
•chopped cilantro for garnish

Mix all the ingredients in your slow cooker and cook on low 6 – 9 hours. Serve topped with chopped cilantro.

Veggie Lasagna

2010-07-05T19:48:00.004-06:00

Delicious, light flavor that highlights the taste of the vegetables. It is also light on the onion flavor. Your favorite vegetables can be added or substituted. Enjoy!

Ingredients

20 lasagna noodles
2 tablespoons olive oil
1 cup chopped fresh mushrooms
1 cup chopped onion
1 tablespoon minced garlic
2 cups fresh spinach
3 cups ricotta cheese
2/3 cup grated Romano cheese
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1/2 teaspoon ground black pepper
1 egg
3 cups shredded mozzarella cheese
3 cups tomato pasta sauce
1 cup grated Parmesan cheese
Directions

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.

In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. I prefer to use one or two red peppers instead of mushrooms. Drain excess liquid and cool.

Boil spinach for 5 minutes. I like to add a few grated carrots as well. Drain, then squeeze out excess liquid. Chop spinach.

Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup spaghetti sauce over cheese. Repeat layering 2 times.
Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

Family reunion Campfire Eclairs

2010-07-05T12:10:00.005-06:00

The wind was blowing to hard to have an open fire, so we made Adam's Campfire Eclairs on the back porch of the house over the grill. It was a lot of fun and worked great.

This was a new part of the process. We put Vanilla Pudding in a zip lock

bag and squirted it into the Eclair shells. It worked out very well.

Fun for all, and very good eating.

Citrus BBQ Tofu

2010-06-24T21:38:00.002-06:00

This one takes an adventurous spirit, but the marinade is absolutely delicious.

1 14-ounce package of extra-firm tofu, cut into 8 or 9 slices
juice of 2 lemons
1/4 cup orange juice
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 1/2 teaspoon rosemary
2 garlic cloves, peeled and crushed
1 1/2 teaspoon low-sodium soy sauce
dash of black pepper
Whisk all the ingredients but the tofu in a bowl to make the marinade.

Put the tofu slices in a flat dish and pour over the marinade. Cover and refrigerate for at least 8 hours.

Turn the grill on medium heat and brush lightly with some olive oil. Grill the tofu slices, brushing with extra marinade while cooking, about 5 minutes for each side. Tastes fantastic with grilled sweet potatoes.

Adam's Campfire Eclairs

2010-06-21T08:32:00.012-06:00

I tried Adam's campfire Eclairs. I like em'.

I got some 4 foot dowels at Home Depot.

I wrapped the Cresent Roll around the stick and roasted it.

They come 'off the stick' much better if you spray a little

Pam on the stick before you roast it.

I filled it with whipped cream first, but found that the warm

cresent roll melted the cream before I was ready to eat it.

On eclairs I made after this one I put the chocolate frosting
on the outside first, and then filled it with cream.
That seemed to work much better.

Good eatin' Good fun

Campfire Eclairs

2010-05-31T20:51:00.003-06:00

This is a great idea that takes a bit of experimentation. I think it a fun, adult version of smores.

Start with a campfire fork. Wrap refrigerated croissant dough around the end of the fork. Slowly roast the croissant over the fire until golden brown. Slide the croissant off of the fork and let it cool. The croissant should be a tube shape. Insert the nozzel of a whipped cream can into the croissant and fill with cream. Cover with chocolate frosting.

Ranch Chicken Tinfoil Dinner

2010-05-31T20:42:00.004-06:00

This is a great variation on the tinfoil dinner. For those tired of hamburger and veggies, I give this recipe a strong endorsement.

Dip one boneless, skinless chicken breast in melted butter then in one packet Ranch dressing mixed with 3/4 cup corn flake crumbs and 3/4 cup grated Parmesan cheese, place on foil. Add sliced strips of butternut squash, red bell peppers, and a pat of butter. Wrap. Sprinkle with grated cheese just before serving. (Note: One packet dressing mixed as above will coat 4-6 chicken breasts.)

It also tastes great with thinly sliced sweet potatoes with a bit of honey and course ground black pepper.

Spicy Bean Soup

2010-05-17T20:19:00.002-06:00

Delicious, easy, and spicy! I like to drain the beans and eat with rice.

Ingredients
1 pound dry black beans, soaked overnight
4 teaspoons diced jalapeno peppers
6 cups low-sodium chicken broth
1/2 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
3/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce

Directions
1.Drain black beans, and rinse.
2.Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
3.Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.

Seven-layer Bean Dip

2010-05-05T22:04:00.003-06:00

This recipie was a huge Cinco de Maio hit! Gone in 20 minutes flat!

1 can (16 oz)refried beans
1/2 package taco seasoning mix
1 package (8 oz) cream cheese, softened
1 can (4.5 oz) chopped green chiles
1 cup Thick 'n Chunky salsa
2 cups shredded lettuce
2 cups shredded Cheddar or Mexican cheese blend (8 oz)
1 can (2.25 oz) sliced ripe olives, drained (1/2 cup) - Jalepeno olives rock!
1 medium tomato, diced (3/4 cup)

1. In medium bowl, mix refried beans and taco seasoning mix. Spread mixture in a glass pie dish.
2. In another medium bowl, mix cream cheese and chiles. Carefully spread over bean mixture.
3. Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Best if left over night. Serve with tortilla chips.

Grandma Maime's Angel Food Cake

2010-05-01T15:33:00.005-06:00

Mostly I just want to brag. After dozens of lopsided, failed attempts, I finally pulled off a successful angel food cake! (Yes, that is my cake in the picture. Beautiful, isn't it?)

Dan's grandma is famous for her angel food cakes, and this is her recipe. I hope she doesn't mind me sharing! And be warned--this is a picky recipe, and cutting corners or making things up really doesn't work.

1 cup cake flour

1 scant cup sugar (I use baker's sugar)

12 room temperature egg whites

1 tsp. cream of tarter

3/4 cup sugar (again, baker's sugar)

2 tsp. vanilla

Sift cake flour and 1 cup sugar together 3 times.

Beat egg whites and cream of tartar until "foamy". I've decided that means somewhere around the "soft peak" stage, although I'm still not sure. Tips: Use the freshest egg whites you can. Use a glass or metal bowl. Wipe down the beaters and bowl very well--any yolk in the egg whites or grease on the beaters or bowl will keep them from beating up as well.

Gradually add 3/4 cup sugar.

Carefully fold in vanilla. Then carefully fold in the flour mixture.

Pour batter into Angel Food Cake pan.

Bake at 350 for 30 minutes, then 320 for 20 minutes. Do Not open the oven while cooking.

Remove from oven and hang upside down in pan until cool. Then remove from pan, and enjoy!

Super Easy Smoothies

2010-03-21T20:54:00.002-06:00

These smoothies are easy, creamy, fast, and a great way to get fruit and dairy into breakfast! I love them because they don't take any "weird" ingredients--nothing that doesn't keep for basically forever or we don't already have around. A well-liked and requested recipe, even from people who make "real" smoothies with all sorts of complicated recipes.

1 container low fat yogurt--any flavor (I use blueberry, strawberry, or peach. doesn't matter, they're all tasty)
about 1/3 c. applesauce (I just dump some in until it looks good)
a handful of mixed frozen berries (Trader Joe's and Costco both sell great, well-priced mixed berries, but I'm sure other places do too)

Blend until there aren't any whole berries left! Yum!

Applesauce Pancakes

2010-03-15T08:36:00.003-06:00

These tasty little pancakes are healthy and quick. The better the applesauce, the better the pancake! They are a little denser than Bisquick, but is still like them, especially with applesauce to top them!

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
2 cups water
1/2 cup cinnamon applesauce
1/4 teaspoon vanilla extract

Combine dry ingredients, then add remaining ingredients and beat together.

Wisconsin Cauliflower Soup

2010-03-03T09:41:00.005-07:00

Ingredients

2 tablespoons (1/4 stick) butter

1 medium onion, chopped
1/4 cup(s) all-purpose flour
1/2 teaspoons salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch chunks
1 teaspoon Dijon mustard
1 package (8 ounces) shredded sharp Cheddar cheese, about 2 cups

Directions

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently.

Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes.
In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth.

Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

Will make about 5 servings.

MOA Cafe Turkey Harvest Croissant

2010-02-28T12:28:00.005-07:00

This is the real recipe, from the real Museum of Art Cafe at BYU. I know the ingredients sound a little weird, but trust me--it's INCREDIBLE. Make it just like the recipe says, and you won't be disappointed. It is the perfect combination of salty, sweet, crunchy, and soft. Just do it.

Cream Cheese Spread:

8 0z. cream cheese

1 round tablespoon frozen orange juice concentrate

2 tsp. cinnamon

1/4 c. pineapple juice

1/3 c. sugar

Combine in food processor or beat with beaters until smooth.

For each sandwich you make, you will need:

Cream Cheese Spread

Croissant

3 slices turkey, the thin-cut deli stuff

1 slice provolone

3 slices of apple

1 leaf of green leaf lettuce

Cut croissant in half, and put Cream Cheese spread on both sides

Layer green leaf lettuce, turkey (rolled), cheese, and apples on sandwich.

Cluff's Chicken Pitas

2010-02-28T11:42:00.007-07:00

I based these off of my favorite item at my favorite restaurant: Cluff's Carhop Cafe in Fillmore, UT. Obviously, we don't get to go there very often, so I had to invent my own. Not as good as the original, but tasty.

Diced chicken, cooked with a generous amount of Season All.

Diced cucumbers and tomatoes.

Lettuce.

Ranch dressing. Like any other food, the better the ranch dressing, the better it all tastes--so use the best ranch dressing you can find.

Serve all those parts on flatbread or in a pita pocket.

Lisa's Yummy Pasta

2010-02-11T19:19:00.003-07:00

I invented this pasta for my lunch breaks when I worked at Fazoli's. It has become one of Daniel's favorite dinners. I freely admit that it tasted better with Fazoli's breadsticks on the side, but is definitely still pretty good and a nice (although less healthy) variation on spaghetti.

Ingredients:

1 pkg. noodles, cooked (any kind you like, but probably not spaghetti or angel hair. I usually use something like bow tie or ziti).

1 jar Alfredo sauce

1 can tomato sauce (15 oz, not a tiny one.)

About 2 frozen chicken breasts, thawed, sliced into strips, and cooked.

Garlic salt or powder to taste

Italian seasoning to taste

Grated mozzarella cheese (How much you use depends on how cheesy you want it, but probably 2-3 cups)

Mix all ingredients together in a 9X13 pan (but only mix in half of the cheese). Sprinkle the other half of the cheese on top. Bake covered at 350 degrees until heated through and cheese is melted. Enjoy!

Coconut Syrup

2010-02-10T18:05:00.006-07:00

1 cup sugar

1 cup light Karo syrup

1 cup cream or half and half

1 tsp. coconut extract

boil sugar and Karo syrup until sugar is disolved

remove from heat and add cream and extract

Top pancakes with syrup, banannas, macadamia nuts, whipping cream, and shreaded coconut.

Easy Cheese Soup

2010-01-23T13:23:00.002-07:00

Dissolve 2 chicken bouillon cubes in 3 cups of water

Add 1 Cup (ish, it's a rough estimate)

Onion

Celery

Carrots

Broccoli

Cauliflower

Potatoes

Zucchini (optional)

Simmer 30 minutes until the vegetables are soft but not mushy

Add 2 cans 98% fat free cream of chicken soup (it's less salty than the original and tastes better)

1 pound of Velveeta cheese

Stir until Velveeta melts, then you’re done

Chicken Noodle Soup

2010-01-16T20:54:00.002-07:00

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
3 (14.5 ounce) cans low-sodium chicken broth
1/2 pound chopped cooked chicken breast
1 1/2 cups no yolk egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon fresh parsley
fresh-ground pepper to taste

Directions
1.In a large pot, sautee chicken breast in olive oil on high heat until browned. Do not cook chicken through. Put chicken in a bowl. Cook onion and celery in pot with olive oil until just tender, 5 minutes. Pour in chicken broth and stir in chicken, noodles, carrots, basil, oregano, and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving. Add parsley just before serving.

Chili's Southwestern Egg Rolls

2010-01-11T16:20:00.006-07:00

Again, I stole this one from Aubrie's blog. Maybe one day I'll learn to share original recipes. But probably not. They take some time to make, but are TOTALLY worth it. Delicious. I leave out the jalapenos because I'm a wimp. They make a perfect football watching or other party snack, but also a good dinner--they are very filling and super good!

Ingredients:

4 chicken breasts (1 - 1 1/2 lbs), cooked and diced or shredded

2 Tb. vegetable oil

1 medium red bell pepper, minced

1 small or medium onion, minced

1 can corn, drained

1 can black beans, rinsed and drained

1/4 c. frozen spinach, thawed and drained

1/4 c. diced, canned jalapeno peppers

2 Tb. minced fresh parsley (or use 2 teaspoons dried parsley)

2 tsp. cumin

2 tsp. chili powder (I use 1 tsp regular chili powder and 1 tsp chipotle chili powder)

1 tsp. salt

1/4 tsp. cayenne pepper

dash smoked paprika

3 c. shredded Monterey Jack (or Colby jack) cheese

20 7-inch flour tortillas (Mission brand tortillas work best)

Directions:

1. Preheat 2 tablespoons of vegetable oil in a medium-size skillet over medium-high heat.

2. Add the red pepper and onion to the pan and saute for a couple minutes until tender.

3. Add the chicken, corn, black beans, spinach, jalapeno peppers, and spices to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.

4. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.

5. Wrap the tortillas (10 at a time) in a moist cloth and microwave on high temperature for 1 minute or until hot.

6. Spoon 1-2 tablespoons of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight. Brush edge of tortilla with a beaten egg and press to seal. Repeat with the remaining ingredients until you have twenty eggrolls.

7. You can either deep fry the eggrolls or bake them. I prefer to bake them. Preheat oven to 400 degrees, spray baking sheet, and brush each eggroll with one beaten egg. Bake 10-15 minutes or until crispy. If desired, you can turn the eggrolls halfway through baking time and brush the other side with egg so both sides are extra crispy. To deep fry, preheat 4-6 cups of oil to 375 degrees. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.

Serve with Avocado Ranch dressing for dipping.

Note: I usually chop the onions, pepper, and chicken in a food processor to save time. I just use whatever cheese I happen to have at the time—colby jack is good, but anything works. You might want to cut back on the jalapenos as it can get pretty spicy. For the avocado ranch I just use a ranch dip mix and prepare according to directions and add one or two diced avocados (mash them a little bit when you mix it into the dip). You can halve the batch if you want as this makes a lot. Or you can freeze them (cooked or uncooked), that way you have more on hand without going through the trouble of making them again.

Citrus Salad

2009-12-17T20:30:00.028-07:00

DRESSING:
2/3 C. canola oil (or veggie oil)
1/4 C. lime juice
2 Tbls. fresh orange juice
1 tsp. grated lime zest
1 tsp. grated orange zest
2 Tbls. sugar

SALAD:
4-5 C. torn lettuce
1-2 oranges (cut into pieces)
2 avocados (cubed)
2/3 C. candied nuts*
16 oz strawberries (optional)

*NUTS
1/4 C. sugar
2/3 C. chopped walnuts or almonds

heat the sugar and nuts over medium high heat on the stove. stir continually until the sugar melts and coats the nuts. cool.

I cut the dressing in half and it was more than enough.

Honey-Citrus Turkey Breast

2009-12-02T07:36:00.002-07:00

Just right for Thanksgiving, a turkey recipe with a hint of orange and honey. And, it is a crazy piece of cake to cook!

1 tbsp. flour

1 orange, peeled

4 to 8 lb. turkey breast, thawed

1/4 c. honey

1/4 c. sweet orange marmalade

1/2 tsp. ground nutmeg

1/4 tsp. salt

1/4 c. water

2 to 4 tbsp. flour

1/2 to 1 tsp. instant chicken bouillon

1 orange, sliced

Preheat oven to 350 degrees. Shake flour in large size (14 x 20 inch) oven cooking bag. Place bag in 12 x 8 x 2-inch baking pan. Cut orange into 4 slices and place in bag. Place turkey breast on orange slices. Combine honey, marmalade, nutmeg and salt; spoon over turkey breast. Close bag with nylon tie; make 6 half-inch slits in top of bag. Insert meat thermometer through slit in bag into thickest part of turkey breast.

Cook 15 to 17 minutes per pound or until meat thermometer registers 180 to 185 degrees. For gravy, remove turkey from bag. Strain drippings. In saucepan stir water into flour until smooth. (Use 2 tablespoons flour and a teaspoon bouillon for each cup of turkey drippings.) Add chicken bouillon and turkey drippings. Bring to a boil over medium heat, stirring constantly until thickened. Garnish with orange. Serves 8 to 10.

Best Healthy Pizza Ever!

2009-11-25T10:39:00.005-07:00

I invented this one myself, and it is amazing!

1 Whole wheat pita
3 0z Part-skim mozzarella cheese
6 to 8 green olives (the good ones from the olive bar are best - like Sicilian spiced)
1/2 cup finely shredded spinach
1 can pizza sauce

Pre-heat the oven to 350. I find that a pie tin works best, but a cookie sheet should work just fine, too. Generously cover the pita with the pizza sauce, olives, spinach, and mozzarella cheese. Cook until the cheese is melted (about 10 minutes).

For an even better pizza, use no-salt added tomato sauce seasoned with red pepper, black pepper, garlic powder, olive oil, and oregano to taste.

High fiber, high nutrients, high good fats, and reasonable calories!

Healthy Chili

2009-11-10T19:57:00.004-07:00

This is pretty good!

Healthy Chili

Makes 6-8 servings.

1 yellow onion
1 lb. extra lean hamburger
1 red bell pepper
2 small zucchini
1 can of corn (drained)
1 can black beans (drained)
1 can pinto beans (drained)
1 28oz plus 1 14oz can of diced tomatoes with juice
1/2 cup of water
1/4 cup brown sugar
2 heaping tsp. fajita spice
1 tsp. ground cumin
1/4 tsp. cayenne
1/4 tsp. ground cinnamon

Saute onions in some oil until translucent and lightly browned, about 5 min. Add ground hamburger and saute for about 8-10 min. Add red pepper and zucchini and cook for 5 min. Add corn, beans, tomatoes, water, and brown sugar. stir well. Add fajita spice, cumin, cayenne and cinnamon, stir well. Reduce heat to low; partially cover and simmer for 20-25 min or until thick and soupy. Cook longer if you like your veggies softer. If desired, sprinkle with a little cheddar cheese and fresh cilantro before serving.

*Use more or less water for desired consistency. Reduce cayenne pepper for a milder chili.
** I cut the recipe in half for Steve and I and there was still plenty left over for my lunch the next day.

Old Fashioned Buttermilk Brownies

2009-10-22T18:05:00.003-06:00

These are the richest, chocolatiest brownies you'll ever eat. Seriously. Even I can only eat one in a sitting.

¾ Cup Butter

4 oz unsweetened chocolate

2 cups granulated white sugar

3 eggs

1 T. vanilla

½ cup buttermilk

1 ½ c. flour

2 T flour

1 ½ c. Semisweet chocolate chips

2 T powdered sugar

Preheat oven to 350. Combine butter and chocolate in large, microwaveable bowl. Melt on high for 1 minute intervals, stirring in between. D on t let sizzle. Add sugar

Add eggs one at a time, stir in vanilla and buttermilk. Add 1 ½ c. flour.

Toss chocolate chips in 2 T flour and add to brownie mixture.

Bake in greased 9X114 pan, 28-33 minutes. Let cool 30 min. Dust with powdered sugar.

Crock Pot Chicken Cordon Bleu's

2009-10-22T17:27:00.005-06:00

Easy. Only 4 ingredients. And delicious, and even pretty healthy--especially if you use the 98% fat free cream of chicken soup.

6 thawed chicken breasts

1/2 lb swiss cheese

6 to 12 slices "sandwich meat" ham (thicker cuts are better)

1 can cream of chicken soup

Cut swiss cheese into 12 thick but narrow strips.

Pull out your trusty meat hammer and pound the chicken breasts out until they are an even thickness and very malleable. Cut each chicken breast in half.

Roll each piece of cheese up with the ham and chicken. Toothpick together. Place in crockpot.

Once all cordon bleu's are assembled, dump soup on top. Cook in crockpot on low heat for 4-6 hours, or high for 2-3. Serve with rice, the extra sauce around the chicken will be great on top of the rice. I prefer the flavor of brown rice with this recipe.

Texan Hot Sauce - Adam's Version

2009-10-20T12:43:00.004-06:00

I recieved this recipie from a true-blood Texan and modified it to be amazing!

1/2 jalepeno with seeds
1/4 t ground garlic
1 T fresh-ground black pepper
2 T fresh cilantro
3 - 15 oz cans of no-salt added diced tomatoes

Slice the jalepeno in half lengthwise and fry on the George Foreman Grill for a few minutes until seered. Thoroughly drain the tomatoes. Draining is essential for consistency. Blend all ingredents to a puree in a blender. The best flavor occurs if the salsa sits for 24 hours or is frozen. Do not eat with low-sodium tortilla chips as it will be very bland.

Low-sodium and lots of good vegitables!

Texan Hot Sauce - Original

2009-10-20T12:38:00.004-06:00

I recieved this recipie from a true-blood Texan. Feel free to change the proportions as you wish.

4 small (2 large) jalepenos - Remove seeds for less heat
1 t garlic salt or ground garlic
1 T black pepper
1 T fresh cilantro
3 - 15 oz cans of diced tomatoes
1 small can tomato sauce

Slice the jalepenos in half lengthwise and fry for a few minutes until seered. Thoroughly drain the tomatoes. Draining is essential for consistency. Blend all ingredents to desired consistency in a blender.

Fish Sauce

2009-10-11T14:24:00.002-06:00

This fish sauce is fantastic, but there really isn't a recipe for it. It's just "add ***** until it looks right."

So I made it today for my birthday dinner :). And I measured what I added. It didn't turn out perfectly, but here's about the right amounts:

1/4 c + 2T pickles

3T mayo

3T sour cream

a slightly-too-full 1/4 t. seasonall

1 1/2 t. dried onion flakes

Mix it all together. Hope for the best! If you're feeling healthy, replace the mayo and sour cream with plain yogurt.

It is best if you make it a few hours ahead so that the flavors get well-mixed.

Fat Cyclist Cake

2009-10-02T17:32:00.004-06:00

I. Love. This. Cake. Period.

The recipe is taken from the Fat Cyclist's Blog. No idea who he is, but it's the most entertaining recipe I've ever read. And it's delicious. In his words:

"It is a Chocolate-Chip-Oatmeal cake. It is not a fluffy, airy cake that collapses away to oxygen and a whiff of chocolate when you put it in your mouth. No. It is a substantial cake, something you could make a meal of. The oatmeal keeps it dense and moist, and the chocolate keeps it chocolatey.

Do not put frosting on this cake. Frosting is what most cakes need to hide the fact that they are dry, over-airy, and flavorless.

I promise you, if you make this cake, you eat will three pieces before nightfall. You will gain three pounds before dawn. And you will look for reasons to make this cake again soon. You will make this cake whenever you are asked to bring a dessert over to a picnic, and you will be invited to an increasing number of picnics when people learn that you will bring this cake.

Your enemies will approach you to resolve your differences, just so they can have some of this cake.

Recipe for the Best Cake in the World

Ingredients

1 3/4 cup boiling water — do not put your fingers in this water, for it is hot!
1 cup oatmeal — regular oatmeal, not instant, you cretin.
1 c. brown sugar — how come it tastes so good?
1 c. white sugar — I have no clever comment to add to this ingredient, unless you consider this comment clever.
1 stick butter — No, don’t use margarine. Use butter. Margarine is gross.
1 tsp baking soda — I tried brushing my teeth with baking soda. Once.
1/2 tsp salt — Or go crazy and put in a whole teaspoonful.
1 3/4 cup flour — Warning: flour may contain wheat products.
2 eggs — From a chicken; ostrich eggs are too big, and taste nasty.
1 pkg milk chocolate chips, or semi-sweet if you think you are too good for regular milk chocolate chips.

Instructions

Pour the boiling water over the oatmeal and stir. It’s best if the aforementioned pouring of boiling water over said oatmeal occurs in a bowl. Stir and let set for 10 minutes. Put the butter in about 5 minutes into this ten minutes, so it can melt.

Meanwhile…

Stir together in a different bowl:

Flour
Baking soda
Salt

Once the 10 minutes has elapsed…

Stir the brown sugar and white sugar into the oatmeal mixture.

Beat the eggs in a separate bowl, then stir the eggs into the oatmeal mixture.

Mix the flour mixture into the oatmeal mixture. You should now have one mixture. If you have more than one mixture, you need to reevaluate some life choices you made in your childhood.

Stir half the chocolate chips into this mixture. Do not snitch more than 5% of the chocolate chips as you do this.

Grease and flour (or, in my house, just spray with Pam) a 9 x 13 pan. Note that this is an update. Originally I said that "you should use a 9 x 9 pan. Or an 8 x 10 pan. Or a 40 x 2 pan. Something that comes out to about 80 square inches." I was guessing. I was wrong. I regret the error. I have other regrets as well, but another time, another time.

Pour the cake batter in, then sprinkle the other half of the bag of chocolate chips on top.

Bake at 350 degrees for 30-40 minutes, or until the center of the cake is not a gooey mess. Let cool at least a little bit or the molten chocolate will burn the living daylights out of the roof of your mouth.

Serve warm, or at room temperature if you must. With vanilla ice cream if at all possible.

Eat.

Rejoice."

Tasty Stir Fry

2009-09-22T15:40:00.002-06:00

Ingredients
Rice
3/4 cup low-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 teaspoon rice wine vinegar
1/4 teaspoon red pepper flakes
2 teaspoons cornstarch
2 tablespoons olive oil, divided
1 pound frozen Boneless Skinless Chicken, thawed and cut into strips
3 cloves garlic, minced
2 teaspoons minced peeled fresh ginger
3 cups small fresh broccoli florets (from about 1 large crown)
1 carrot, peeled and cut into thin strips

Method
Cook rice and keep warm. Meanwhile, combine broth, soy, vinegar, pepper and cornstarch in a bowl. Heat a wok or heavy skillet over high heat. When very hot, add 1 tablespoon oil. Add chicken and stir-fry until lightly browned, about 2 minutes. Remove from wok and set aside. Add remaining oil, garlic and ginger; stir-fry 30 seconds. Add broccoli and carrot; stir-fry 2 minutes. Add soy mixture and chicken, stir well, and cover. Lower heat to medium and simmer until vegetables are tender, about 3 minutes. Serve over rice.

Great, light flavor with lots of good vegitables, protein, and fiber!

Aubrie's Salsa

2009-09-20T14:06:00.004-06:00

This is the easiest salsa you'll ever make, and it's totally incredible. It's a smooth salsa, and can be spicy (Adam, Kelly...that should appeal to both of you). It used canned tomatoes, but still tastes really fresh.

I stole the recipe from Aubrie's recipe blog, apparently she adapted it from somewhere else. All I know is that it's good.

1 - 2 Tb. lime juice
1 tsp. garlic powder
1/2 yellow onion (or red onion, diced)
1/2 bunch fresh cilantro (I used a little less--I don't like my salsa being too overwhelmed by cilantro)
1 can (14.5 oz) diced tomatoes with green chiles
1 can (14.5 oz) diced tomatoes with chipotle chiles (if you can't find them or want it less spicy, it works with garlic and onion tomatoes too)
Salt & pepper to taste
cayenne pepper to taste, if desired (the salsa starts out pretty mild--the more of this you add, the more heat you add, but it retains the salsa flavor pretty well)

Put all ingredients in a food processor/blender and blend until desired consistency.

Lynette's Chicken Fettuccine

2009-09-10T11:24:00.003-06:00

Super easy. Super good. Not super healthy. Oh well.

3/4 cube butter

Dry italian seasoning (to taste--about 1 T)

1 can cream of chicken soup

1 8 oz brick cream cheese

1 to 1 1/2 c water

Melt all ingredients together, simmer until you are ready to eat it.

Serve over cooked fettuccine noodles with some cooked and sliced/diced chicken. (I just fry up a couple of frozen chicken tenders with some salt and pepper, then slice them into strips.)

Cafe Pierpont Black Bean Salsa

2009-09-09T21:34:00.004-06:00

This recipie is phenominal! I usually make it without the red onion, but delicious either way. The secret is to very, very thoroughly drain the canned vegitables. Only takes a few minutes to whip up and refrigerates well.

1 can black beans
1 can chopped tomatoes with jalapenos
1 can corn
½ red onion diced
Juice from ½ a lime
Fresh cilantro
Salt
½ teaspoon minced garlic (be conservative)

Drain all cans thoroughly. Mix beans, tomatoes, corn, onions, lime, and garlic. Add cilantro and salt to taste. Let all ingredients refrigerate at least 3 hours. High in fiber and low fat!

Fajita Marinade

2009-09-09T21:23:00.004-06:00

This marinade is amazing! It has a strong citrus flavor. You can stir fry with peppers and onions, but I love the flavor so much that I just cook the chicken. Tastes great with whole wheat tortillas! You can use it with tofu, but it is much better with chicken!

1/4 c Olive Oil
1/4 c Red Wine Vinegar
2 T Worcestershire
2 T Lemon Juice
2 T Lime Juice
1/2 t Black Pepper
1 T Cilantro
1 T Cumin
1 t Garlic Powder
1 t Oregano
Mix ingredients together and use to marinate beef or chicken at least 6 hours or overnight. Low sodium and lots of good olive oil.
Yield: 8 Servings

Adam's Salsa Verde

2009-09-09T21:13:00.002-06:00

Salsa verde is a delicious, spicey salsa with a fruity taste.

6-8 Tomatillos
1/4 Jalepeno (to taste)
Cilantro (to taste)
Juice from 1/2 a lime
A few grinds of fresh ground pepper

Wash tomatillos to remove sticky film. Place all ingredients in a blender. It is usually easiest to add the tomatillos one at a time. Best served with baked scoup tortilla chips. High in trace minerals and fiber.

Best Fruit Salad

2009-09-08T13:31:00.003-06:00

I LOVE this fruit salad. It doesn't matter what you put in, or how fresh it is, it always tastes good. (Of course, fresher, tastier fruit does still make it better...)

Sauce:
1 c cold water (or pineapple juice, althought that doesn't seem to make a big difference)
2 tbs corn starch
1 tbs butter
Juice of 1 lemon (or 2 small limes, which I think is better)
1 c sugar

Combine the corn starch and water in a small sauce pan and cook until very thick.
Add the remaining ingredients and cook slightly (until butter and sugar are dissolved, DO NOT add the sugar early, or it will NEVER get thick.)

Cool completely, then mix into fruit and serve.

This recipe makes a VERY LARGE fruit salad. To use all of the sauce you probably want about 12 cups of sliced and diced fruits. You want it to be bite-sized so that a few pieces fit on a spoon and you can mix up all the fruit flavors. I usually just make half of a recipe. The sauce keeps OK for a couple of days, so you can have it a few times.

It is especially good with some watermelon as a main base, because it's a good cheap filler that tastes great with the sauce, but that isn't necessary. I usually use watermelon, oranges, an apple, grapes (cut in half), and a handful of strawberries. You can mix and match whatever fruits you want. Other good ones are bananas(although they don't keep well, so it's best when you don't expect leftovers), pears, peaches, plums, cantelope...you get the picture. Whatever's cheap and in season! Or canned fruit works great too (especially oranges or pineapple) and is usually easier.

Pasta a la Primavera, AKA: Nate's "Good Pasta"

2009-09-03T10:26:00.003-06:00

This is the yummy pasta we had for lunch in Island Park. Super fast and easy...

1 pkg. pasta, any shape

1 pkg of the best mozerella cheese you can find, 8oz+ depending on how cheesy you want it. We use 16 oz of Trader Joe's slicing mozzarella.

5-6 fresh tomatoes (about 1 to 1.5 pounds)

2 tablespoons olive oil

garlic (again...as much as you want, 2-4 cloves, depending on the size and your garlic tolerance)

Put the pasta on to boil, make sure to salt the water.

Dice the tomatoes and cheese and put in a large bowl. Mix in the oil and garlic. Salt and pepper to taste.

When pasta is done, drain and stir into the cheese/tomato mix. Serve immediately.

Joe's Chocolate Pie

2009-08-03T22:26:00.004-06:00

Chips Ahoy cookies

1/3 cup melted butter

2 cups milk

1 large package jell-o instant chocolate pudding

8 oz. container cool whip

Smash 1 row (1/2 package) of Chips Ahoy cookies in a gallon size plastic bag. Add butter and mush around until well mixed. Press cookie/butter mix into the bottom of pie plate.

Mix milk and pudding mix together. Gently stir in 1/2 of the cool whip until blended and smooth. Pour into pie crust. Top with remaining cool whip.