Here it is Hillary-I'm pretty sure this is the one I made at the recipe exchange. I have a few more like this that I love- I'll post them later :o)
Ingredients
In a large pot, saute until tender-
1 tsp. olive oil
1 medium onion, chopped
1 clove garlic, minced
Add:
1 can Mild Rotel tomatoes
1 can black beans - don't drain
2 small cans sweet corn - don't drain
1 can red beans - drained
2 small cans tomato sauce
1 can diced tomatoes
1 cup chicken broth
1 soup can of water - if needed
1 can of chicken or 2 chicken breast cooked and shredded
Heat and serve - with a dollop of sour cream, guacamole, cilantro, and crushed tortilla chips-YUM-O!
Monday, October 13, 2008
Aimee's Chocolate Chip Pumpkin Bread
It's finally chilly outside- perfect weather for pumpkin bread. I once again tweaked the recipe so I can devour even more!
Preheat oven to 350 degrees
Ingredients
5 eggs
3 cups sugar - I used 2 1/2 cups
2 1/2 cups pumpkin
2 cups oil - I used 1 1/2 cups I'll experiment with even less, later..
4 1/2 cups flour
1 1/2 tsp. salt
1 1/2 tsp. soda
4 1/2 tsp. cinnamon
1 1/2 t nutmeg
1 1/2 t ground cloves
1 tsp. ginger
1 1/4 cups semi-sweet chocolate chips
1/2 cup pecans - optional
Grease 3 - 8" bread pans.
In large bowl cream eggs and sugar. Add oil and pumpkin until combined.
In a med. bowl whisk together dry ingredients. Add to creamed mixture until combined and fold in the choco chips.
Bake for 50 - 60 minutes.
Preheat oven to 350 degrees
Ingredients
5 eggs
3 cups sugar - I used 2 1/2 cups
2 1/2 cups pumpkin
2 cups oil - I used 1 1/2 cups I'll experiment with even less, later..
4 1/2 cups flour
1 1/2 tsp. salt
1 1/2 tsp. soda
4 1/2 tsp. cinnamon
1 1/2 t nutmeg
1 1/2 t ground cloves
1 tsp. ginger
1 1/4 cups semi-sweet chocolate chips
1/2 cup pecans - optional
Grease 3 - 8" bread pans.
In large bowl cream eggs and sugar. Add oil and pumpkin until combined.
In a med. bowl whisk together dry ingredients. Add to creamed mixture until combined and fold in the choco chips.
Bake for 50 - 60 minutes.
Friday, October 10, 2008
Fast and Famous Breadsticks!
I get a lot of requests for this one- just watch out for the kids (husband) breaking into a breadstick sword fight!
Preheat oven to 375 degrees
In a small bowl add:
1 Tb. yeast
1/8 tsp. sugar
1 cup very warm water - not too hot or you'll kill the yeast :(
Let this sit and get all nice and foamy...
In a medium bowl whisk together:
2 cups flour
2 Tb. sugar
1 tsp. salt
Add the yeast mixture to the flour mixture and stir until JUST combined. It will be kind of goopy looking. Let this sit in bowl covered with a towel for 10 to 20 minutes. I usually do 15 min. but it will work with whatever time you've got! Gotta love that!
Generously flour the area of the counter you'll be working on. Scrape dough onto counter, sprinkle with flour and knead dough until it gets to the right consistency - add more flour if too sticky. You want the dough to be soft and pliable. Roll dough into rectangle about 1/2 inch thick.
With a pizza cutter, cut into 3/4" strips. Twist the strips as you lay them on a greased cookie sheet. Brush each stick with melted butter, and sprinkle with garlic salt (I like Lawry's) -if you want you can also sprinkle with Italian seasoning and Parmesan.
Let them rise until double their size, about 20 minutes. Bake for 10 minutes, then turn on broiler and broil for 2 minutes. Watch them closely or they'll be toast!
Now here's the secret that makes them so yummy...more butter baby!! Brush each stick again with melted butter and get ready to defend yourself!
Preheat oven to 375 degrees
In a small bowl add:
1 Tb. yeast
1/8 tsp. sugar
1 cup very warm water - not too hot or you'll kill the yeast :(
Let this sit and get all nice and foamy...
In a medium bowl whisk together:
2 cups flour
2 Tb. sugar
1 tsp. salt
Add the yeast mixture to the flour mixture and stir until JUST combined. It will be kind of goopy looking. Let this sit in bowl covered with a towel for 10 to 20 minutes. I usually do 15 min. but it will work with whatever time you've got! Gotta love that!
Generously flour the area of the counter you'll be working on. Scrape dough onto counter, sprinkle with flour and knead dough until it gets to the right consistency - add more flour if too sticky. You want the dough to be soft and pliable. Roll dough into rectangle about 1/2 inch thick.
With a pizza cutter, cut into 3/4" strips. Twist the strips as you lay them on a greased cookie sheet. Brush each stick with melted butter, and sprinkle with garlic salt (I like Lawry's) -if you want you can also sprinkle with Italian seasoning and Parmesan.
Let them rise until double their size, about 20 minutes. Bake for 10 minutes, then turn on broiler and broil for 2 minutes. Watch them closely or they'll be toast!
Now here's the secret that makes them so yummy...more butter baby!! Brush each stick again with melted butter and get ready to defend yourself!
Wednesday, October 8, 2008
YUMMY MEATLESS LASAGNA ~ lowfat
As a family we recently decided to try to cut way down on our meat consumption. Actually Bryn has declared herself a vegetarian, Garrett's goes for what ever he thinks will help him gain weight for football, and Dave and I are aiming for once a month. It hasn't been half as hard as I thought it would be- I just never thought I'd be fantasizing about what meat dish to make for the month!
Anyway, this recipe was a meatless hit!
Preheat oven to 375 degrees~
INGREDIENTS
1 pound fat-free ricotta cheese - I used lowfat
3 1/2 cups reduced fat mozzarella cheese, shredded-I used regular
1/2 cup parmesan chees- grated
1/2 cup fresh basil leaves-finely chopped
1 egg
1/2 tsp. salt
1/2 tsp. ground black pepper
Optional~fresh spinach leaves -or 1 frozen 1o oz box of chopped spinach thawed and squeeze drained.
2 jars of your favorite spaghetti sauce
1 box no-boil lasagna noodles - I like Barilla
FOR THE FILLING:
Mix 2 cups mozzarella cheese, ricotta, parmesan, basil, egg, salt, and pepper together in large bowl until thoroughly combined.
TO BAKE AND ASSEMBLE:
Coat 9-by-13 baking dish with cooking spray. Spread 1 1/2 cups sauce evenly over bottom of dish.
Lay enough noodles to evenly cover sauce. Spread half the filling mixture over noodles. Spread 1 cup sauce evenly over the filling. If using spinach leaves, cover evenly over sauce. Repeat this layering once more.
Lay enough noodles to cover the top. Spread 1 1/2 cups sauce evenly over the noodles. Cover with foil and bake for 40 min. Remove foil and sprinkle 1 1/2 cups mozzarella cheese over the top. Continue to bake until cheese is melted, about 10 -15 minutes.
Anyway, this recipe was a meatless hit!
Preheat oven to 375 degrees~
INGREDIENTS
1 pound fat-free ricotta cheese - I used lowfat
3 1/2 cups reduced fat mozzarella cheese, shredded-I used regular
1/2 cup parmesan chees- grated
1/2 cup fresh basil leaves-finely chopped
1 egg
1/2 tsp. salt
1/2 tsp. ground black pepper
Optional~fresh spinach leaves -or 1 frozen 1o oz box of chopped spinach thawed and squeeze drained.
2 jars of your favorite spaghetti sauce
1 box no-boil lasagna noodles - I like Barilla
FOR THE FILLING:
Mix 2 cups mozzarella cheese, ricotta, parmesan, basil, egg, salt, and pepper together in large bowl until thoroughly combined.
TO BAKE AND ASSEMBLE:
Coat 9-by-13 baking dish with cooking spray. Spread 1 1/2 cups sauce evenly over bottom of dish.
Lay enough noodles to evenly cover sauce. Spread half the filling mixture over noodles. Spread 1 cup sauce evenly over the filling. If using spinach leaves, cover evenly over sauce. Repeat this layering once more.
Lay enough noodles to cover the top. Spread 1 1/2 cups sauce evenly over the noodles. Cover with foil and bake for 40 min. Remove foil and sprinkle 1 1/2 cups mozzarella cheese over the top. Continue to bake until cheese is melted, about 10 -15 minutes.
Tuesday, October 7, 2008
PUMPKIN STREUSEL MUFFINS - HEALTHY OR NOT, YOU CHOOSE!
These are my favorite fall muffins. The regular recipe from Liza was so good, but I could never stop at 1 - 2 - okay I could never stop. I came up with this healthier version so I don't feel like I'm missing out! I added the streusel topping to make them even more irresistible!
If you want to learn how to make your own pumpkin puree, go here http://thepioneerwoman.com/cooking/
She makes it look so easy!
REGULAR RECIPE~
Preheat oven to 400 degrees
In medium bowl whisk together:
2 eggs
1 cup sugar
3/4 cup oil
In large bowl whisk together:
1 1/2 cup flour
1 tsp. soda
1 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. salt
Add wet mixture to dry until just combined. Fold in 1 cup pumpkin. Grease muffin tins or use papers.
Streusel topping:
In small bowl combine:
1/4 heaping cup flour
1/4 cup packed brown sugar
2 1/2 Tb. melted butter
1/4 tsp. cinnamon
2 Tb. pecans, chopped -optional
mix all together with a fork until nice and crumbly.
Line muffin pan with papers. Fill with muffin batter and sprinkle a little streusel on each muffin. Bake for 16 - 20 min. - depending on your oven.
Makes 12 muffins
HEALTHIER VERSION~
In a medium bowl whisk together:
2 eggs
3/4 cup sugar
1/4 cup oil
1/4 cup applesauce
In a large bowl whisk together:
1 cup wheat flour - I always use white wheat when baking, red wheat doesn't do to well.
1/2 cup unbleached white flour
1 tsp. baking soda
1 tsp. baking powder
3/4 tsp. cinnamon
1/8 tsp. pumpkin spice
1/2 tsp. salt
Follow the same instructions from above. Don't forget the 1 cup pumpkin and streusel topping.
Enjoy 1 - 2 or 3 without as much guilt!!
If you want to learn how to make your own pumpkin puree, go here http://thepioneerwoman.com/cooking/
She makes it look so easy!
REGULAR RECIPE~
Preheat oven to 400 degrees
In medium bowl whisk together:
2 eggs
1 cup sugar
3/4 cup oil
In large bowl whisk together:
1 1/2 cup flour
1 tsp. soda
1 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. salt
Add wet mixture to dry until just combined. Fold in 1 cup pumpkin. Grease muffin tins or use papers.
Streusel topping:
In small bowl combine:
1/4 heaping cup flour
1/4 cup packed brown sugar
2 1/2 Tb. melted butter
1/4 tsp. cinnamon
2 Tb. pecans, chopped -optional
mix all together with a fork until nice and crumbly.
Line muffin pan with papers. Fill with muffin batter and sprinkle a little streusel on each muffin. Bake for 16 - 20 min. - depending on your oven.
Makes 12 muffins
HEALTHIER VERSION~
In a medium bowl whisk together:
2 eggs
3/4 cup sugar
1/4 cup oil
1/4 cup applesauce
In a large bowl whisk together:
1 cup wheat flour - I always use white wheat when baking, red wheat doesn't do to well.
1/2 cup unbleached white flour
1 tsp. baking soda
1 tsp. baking powder
3/4 tsp. cinnamon
1/8 tsp. pumpkin spice
1/2 tsp. salt
Follow the same instructions from above. Don't forget the 1 cup pumpkin and streusel topping.
Enjoy 1 - 2 or 3 without as much guilt!!
Saturday, October 4, 2008
Oven-baked Brown Rice
Tastes better, better texture, if you know what I mean.
1 1/2 c brown rice
2 1/3 c water
1 T olive oil
1/2 t salt
Preheat oven to 375 degrees.
Spread rice in 8 in square glass baking dish.
In a med. saucepan bring water and oil to a boil over high heat; once boiling stir in salt and pour water over rice. Cover baking dish with a double layer of foil. Bake for 1 hour, until tender.
Fluff rice with a fork.
To double recipe use a glass 13-by 9 inch dish. Same baking time.
Cooks Illustrated ~
1 1/2 c brown rice
2 1/3 c water
1 T olive oil
1/2 t salt
Preheat oven to 375 degrees.
Spread rice in 8 in square glass baking dish.
In a med. saucepan bring water and oil to a boil over high heat; once boiling stir in salt and pour water over rice. Cover baking dish with a double layer of foil. Bake for 1 hour, until tender.
Fluff rice with a fork.
To double recipe use a glass 13-by 9 inch dish. Same baking time.
Cooks Illustrated ~
Classic Tuna Salad
Because of this yummy recipe, I always make sure I have fresh parsley on hand. It really makes a difference! The recipe calls for albacore tuna, but I read that it has a lot more mercury then chunk light.
2 cans solid white tuna in water or chunk light tuna
2 T juice from 1 lemon
1/2 t salt
1/4 t ground black pepper
1 small celery rib, minced
2 T minced red onion
2 T sweet relish
1/2 small garlic clove - pressed
2 T minced fresh parsley leaves
1/2 c mayonnaise - I do alittle more then 1/4 c and use light mayo.
1/4 t Dijon mustard
Drain tuna. In bowl combine all ingred. Can be covered and refrigerated up to 3 days.
2 cans solid white tuna in water or chunk light tuna
2 T juice from 1 lemon
1/2 t salt
1/4 t ground black pepper
1 small celery rib, minced
2 T minced red onion
2 T sweet relish
1/2 small garlic clove - pressed
2 T minced fresh parsley leaves
1/2 c mayonnaise - I do alittle more then 1/4 c and use light mayo.
1/4 t Dijon mustard
Drain tuna. In bowl combine all ingred. Can be covered and refrigerated up to 3 days.
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