Tiff's Recipes

Lemon Coconut ice cream with raspberries

2011-07-19T21:34:00.001-06:00

Sunday was national ice cream day, we celebrated by making our own ice cream.

It’s semi healthy, (if you have an ice cream maker)

2 cans coconut milk

1 cup skim milk

1 cup sugar or honey

5 tbsp lemon juice

Grated peel from 2 lemons

pinch of salt.

Handful of fresh raspberries

Tres Leches

2011-03-08T16:16:00.001-07:00

Ingredients:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 cup unsalted butter

1 cup white sugar

5 eggs

1/2 teaspoon vanilla extract

2 cups whole milk

1 (14 ounce) can sweetened condensed milk

1 (12 fluid ounce) can evaporated milk

1 1/2 cups heavy whipping cream

1 cup white sugar

1 teaspoon vanilla extract

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2.	Sift flour and baking powder together and set aside.
3.	Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
4.	Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
5.	Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
6.	Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
7.	Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

Eggs Benedict

2011-02-25T13:45:00.001-07:00

Serves 4

Ingredients

4 Whole Wheat English muffins

8 Slices parmesan or asiago cheese (or your cheese of preference)

8 slices cooked ham

8 Eggs (free range, organic)

3 egg yolks

1 1/2 tsp cold water

1/2 cup warm butter

1 to 3 tbsp lemon juice

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp chopped basil

Splash of Tabasco sauce

Salt and pepper to taste

Directions

Prepare the muffins, top with a slice of cheese, ham and cheese again. Place them on a baking sheet and set aside. Bring water to a boil in shallow and wide pan. While water is boiling combine egg yolks, water, butter, lemon juice, garlic and onion powder, basil, tabasco sauce and salt and pepper. Wisk until frothy and set aside. Place muffins in oven and broil on low for 5-10 minutes or until cheese is melted. Poach eggs in softly boiling water. While Eggs are boiling and muffins are cooking, place the egg sauce in a small pan and heat on low for just a few minutes to warm it up, keep whisking. Don’t let it get lumpy. Remove from heat, remove muffins from oven and remove eggs from water. Place the muffin on a plate, top with egg and pour sauce over.

*They key to this is doing the steps simultaneously so it can be served warm.*

Recipe modified from edible wasatch

Carrot, Orange and Ginger soup

2011-01-19T13:45:00.002-07:00

Ingredients
1 tbsp olive oil
1 pinch dried red pepper flake
1 onion, diced
2 tbsp minced fresh ginger
4 carrots, peeled and sliced
2 potatoes, peeled and diced
2 cups vegetable broth
3 cups water
1 tsp dried thyme
1 tsp ground cardamom
1 orange, juice and zest

Directions
Heat olive oil, red pepper flakes, onion and ginger in soup pot over medium heat. Sauté for 2-4 minutes, or until onion is translucent. Add carrots, potatoes, broth, water, thyme and cardamom. Bring to a boil; reduce heat and cook until carrots and potatoes are soft, 12-15 minutes.
Remove from heat. With an immersion blender, puree or puree in a regular blender in batches.
Add orange juice and zest and salt and pepper to taste.
* When I make this again I will add a cup of sautéed mushrooms for more flavor*
Recipe from Sunflower Market magazine.

Butternut squash sauce with ravioli

2010-10-31T14:37:00.001-06:00

Ingredients-

1 medium butternut squash

3-5 tbsp of olive oil

1/2 tsp oregano

1/2 tsp thyme

1 tsp each salt and pepper

5 garlic cloves, peel on

1 cup milk

16-20 oz ravioli

Directions-

Preheat oven to 375. Trim edges of squash at both ends; halve squash crosswise to separate bulb from neck. Peel with vegetable peeler. Cut both pieces in half lengthwise and scoop out seeds.

Cut squash into 2 inch chunks and transfer to a baking sheet. Coat with oil and seasonings. Place garlic pieces around squash. Roast until squash is very tender, about 40 minutes. (a quick tip, you can cook squash in microwave for 6-8 minutes and cut 20 minutes off your oven time).

Once cooked transfer garlic and squash to a food processor and puree. Add milk and 1-2 cups of water if needed. Puree until smooth. Season again to your desire.

Cook ravioli according to package directions, top with sauce and desired toppings and serve.

**To also give the squash little more flavor I roast onion pieces and a few mushrooms and served them on the side.** But I LOVE onions and mushrooms :)

Pumpkin Soup

2010-10-31T13:27:00.003-06:00

Ingredients-
6 cups vegetable broth
1 1/2 tsp salt
2 tsp pepper
4 cups *pumpkin puree
1 tsp chopped parsley
1/2 tsp chopped thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
1/2 medium onion, chopped
2 celery stalks, sliced
2 cups mushroom, sliced
Directions-
Heat all ingredients in a large pan. Boil for 10-15 minutes. Blend with an immersion blender, or transfer into small batche and blend in blender. Sprinkle top with parmesan cheese and walnuts.
*You can use fresh pumpkin and puree it yourself, or store bought pumpkin puree (whatever is easiest for you).

Clam Chowder

2010-09-25T22:37:00.000-06:00

I know this is quite a bit different than what I usually cook, but it sounded good :)

3 teaspoons olive oil
4 slices bacon, chopped
1 medium onion, chopped
2 scallions, thinly sliced
2 stalks celery, chopped
3 medium red potato, diced
1 8-ounce bottle clam juice
3 1/2 cups low-fat milk
1/2 cup all-purpose flour
3/4 teaspoon salt
16-20 oz bottled clams
1 tsp thyme
2 tsp bay leaves

Preparation

Heat oil in a large saucepan over medium heat. Add bacon and cook until crispy, 4 to 6 minutes. Transfer half of the cooked bacon to a paper towel-lined plate with a slotted spoon. Add onion, celery and thyme to the pan; cook, stirring, until beginning to soften, about 2 minutes. Add potato, clam juice and bay leaf. Bring to a simmer, cover and cook until the vegetables are just tender, 8 to 10 minutes.
Whisk milk, flour and salt in a medium bowl. Add to the pan and return to a simmer, stirring, over medium-high heat. Cook, stirring, until thickened, about 2 minutes.
I like my chowder nice and blended, so I use an immersion blender, or you can place into a regular blender.
Add clams and cook, stirring occasionally, until the clams are just cooked through, about 3 minutes more.

Potato chowder

2010-09-14T14:38:00.001-06:00

Oh this is so good. I’m just salivating as I’m typing this and wanting to go make some.

Ingredients

4 cups broth

1 cup milk

7 small potatoes, cut into 1 inch pieces

1 small onion, chopped

2 carrots, chopped

2 celery stalks, chopped

1 cup cut corn

2 cup parmesan cheese

2 clove garlic

salt and pepper to taste

Directions

In a large pot bring broth to a boil. Add all vegetables and garlic. Season with salt and pepper to taste. Simmer on medium heat for about 15 minutes or until potatoes are soft. Remove from heat and blend with an immersion blender (or regular blender if immersion not available). Blend until smooth. Add milk and cheese.

Cheesy apple snack

2010-09-14T14:32:00.001-06:00

This is a Martha Stewart inspired snack. I’m not big fan of cooked apples, but my kids love this.

Ingredients

English muffins, Sliced apple, 1 or 2 cups of cheese.

Directions

Preheat oven to 375. Place sliced apples on muffin and top with cheese. Bake for about 5-10 minutes or until cheese is fully melted.

Sautéed veggie sandwich

2010-09-02T15:11:00.001-06:00

I know, I know...it sounds kind of weird. But believe me it is so delicious.

There really isn’t a set recipe for this. It was just a hodgepodge of what vegetables I had in my kitchen.

Here is what I made in mine, you can alter it anyway you like.

Ingredients

1 medium yellow squash

1 medium zucchini

3 medium carrot

1 c fresh green bean

3 c fresh mushroom (portabella)

3 green onion

4 cloves garlic

4 tbsp olive oil

2 tsp salt/pepper

Directions

Combine mushrooms, garlic and onion in food processor or chop by hand. Combine in sauté pan with olive oil. Cook on medium heat for about 5 minutes.

Combine squash, zucchini, carrot and green bean in a food processor. Or chop by hand.

Add mixture to pan and cook on medium heat for 10 minutes or until veggie mix is soft. Serve on ciabatta or sourdough bread.

Wild Mushroom Bisque

2010-08-19T13:12:00.001-06:00

Ingredients

· 2 pound mixed fresh mushrooms, such as cremini, button, and shiitake

· 1 tablespoon olive oil

· 1 tablespoon unsalted butter

· 4 shallots, thinly sliced

· Kosher salt

· Freshly ground pepper

· 1 stalk celery, thinly sliced

· 1/4 cup white wine

· 1 medium Yukon Gold potato, peeled and cut into 1 1/2-inch cubes

· 1 cup vegetable broth

· 2 cloves fresh garlic

· 1 cup milk or cream

Directions

1. Heat oil and butter in a 4-quart stockpot over medium heat. Add shallots, pinch of salt and pepper, and garlic. Cook over medium heat, stirring occasionally, until shallots begin to brown, about 7 minutes. Add celery and continue to cook until translucent, about 2 minutes. Add fresh mushrooms and generously season with salt and pepper, stirring frequently for about 5 minutes, until mushrooms lose approximately half their volume.

2. Using a slotted spoon, remove porcini mushrooms from water and add them to stockpot. Increase heat to medium high and add wine. Cook 1 minute.

3. Add potato and chicken broth and bring to a boil, then reduce to a simmer and cook until potatoes are tender, about 20 minutes. Turn off heat and let soup cool slightly (about 8 minutes), stirring occasionally.

4. Using a standard or immersion blender, puree soup until smooth. If using a standard blender, puree in small batches to prevent spillage.

Whole Wheat Pancakes

2010-08-06T12:03:00.001-06:00

Ingredients

2 cup whole wheat flour

2 cup milk

2 eggs

1 tbsp baking powder

1 tbsp oil

1 tsp salt

2 cup banana (optional)

Directions

Combine all ingredients, cook and enjoy.

Lettuce Wraps

2010-06-22T15:01:00.001-06:00

Ingredients

Approx 2 lbs ground chicken

16 oz mushrooms

1 medium onion

3 cloves garlic

1 8oz can water chestnuts

2 tbsp soy sauce

1 12oz bottle of teriyaki ginger sauce

1-2 heads of iceberg or butter lettuce

Directions

Combine mushrooms, onion, garlic and chestnuts in food processor. Pulse until all of the ingredients are mixed together and almost smooth. It can be your preference of how smooth or chunky you want to leave it. Place the mushroom mix into a sauté pan with the soy sauce. Brown on medium heat for just a few minutes; add chicken and ¾ of the teriyaki sauce. Cook until chicken is fully cooked, about 15 minutes. Drain the chicken mushroom mixture.

Serve with lettuce placing the chicken mixture into the lettuce and top with remaining teriyaki sauce.

If you don’t eat meat, this would also be delicious with just some extra mushrooms with out the chicken. Another way to eat the mixture is to serve it on fresh cucumbers. I know it sounds weird, but it’s really good.

Bizcochos

2010-06-07T16:15:00.003-06:00

My husband used to eat these when he lived in Uruguay. They are a delicious snack or meal. Probably not the healthiest, but they’re really good.
Ingredients
I package of puff pastry (or your own pastry dough)
5 slices of ham
7 slices of white cheese, your preference (American cheese will work too)
Directions
Thaw pastry according to the directions on the box. Pre heat oven to 350 degrees. Place each strip of pastry on a counter with flour. Cut them in half width wise. Place a half slice of ham and half slice of cheese on each strip. Roll the pastry and place on a baking sheet with flour spread. Melted butter brushed on the top is SO good.
Bake for 20-25 minutes or until golden on the top.
Chocolate instead of ham and cheese is also a great treat.

Happy Earth Day

2010-04-22T10:26:00.002-06:00

Banana Bran Muffins

2010-03-19T19:07:00.002-06:00

1 dozen muffins | Active Time: 30 minutes | Total Time: 1 hour

Ingredients

2 large eggs
2/3 cup packed light brown sugar
1 1/2 cup mashed ripe bananas, (3 medium)
1 cup buttermilk
1 cup unprocessed wheat bran
1/4 cup canola oil
1/2 cup applesauce
1 teaspoon vanilla extract
1 cup whole-wheat flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chocolate chips, (optional)
1/3 cup chopped walnuts, (optional)

Preparation

Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil applesauce and vanilla.
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in chocolate chips, if using. Scoop the batter into the prepared muffin cups (they’ll be quite full). Sprinkle with walnuts, if using.
Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

Nutrition

Per serving : 196 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 36 mg Cholesterol; 32 g Carbohydrates; 5 g Protein; 4 g Fiber; 182 mg Sodium; 167 mg Potassium

Recipe from Eating Well.com

Orange Salad

2010-03-18T21:38:00.001-06:00

This is full of sweetness, but it’s a tasty combination.

Sauté all ingredients together and serve

2 large carrots

1 medium butternut squash

1 medium sweet potato

1/2 medium onion

1 ounce fresh basil

Edamame Salad

2010-03-18T21:36:00.001-06:00

3 Cup Brown rice

1 medium bag Edamame, shelled

1 can diced tomatoes

2 zucchini

Season with salt and pepper and garlic and mix however you like.

Stuffed Mushrooms

2010-03-18T21:32:00.002-06:00

ingredients

• 100g good crumbly ricotta cheese
• zest of 1 lemon
• 1 fresh red chilli, deseeded and finely chopped (to taste)
• sea salt and freshly ground black pepper
• 2 tablespoons finely chopped fresh oregano or marjoram leaves
• a good handful of freshly grated Parmesan cheese, plus extra for sprinkling
• 4 handfuls of mushrooms, brushed clean
• extra virgin olive oil
• a handful of rocket or soft leafy herbs
Preheat your oven to 220ºC/425ºF/gas 7. Put your ricotta into a bowl with the lemon zest, chilli and a little salt and pepper. Beat together with a wooden spoon, then fold in your chopped oregano and the Parmesan.
Carefully remove the stalks from your mushrooms and discard them (or keep them for making a pasta sauce), then toss the mushroom caps in a little oil, salt and pepper. Lay them upside down on a baking tray so that they can be filled with small amounts of your fantastic ricotta mixture. Carefully spoon in the filling, sprinkle a little Parmesan over the top and bake in the preheated oven till golden –about 15 minutes. Great served on a big plate, sprinkled with some dressed rocket leaves or soft leafy herbs.

FROM JAMIE OLIVER

Asparagus Soup

2010-03-18T21:30:00.001-06:00

ingredients

• 800g asparagus, woody ends removed
olive oil
• 2 medium white onions, peeled and chopped
• 2 sticks of celery, trimmed and copped
• 2 leeks, trimmed and chopped
• 2 litres good-quality chicken or vegetable stock, preferably organic
• sea salt and freshly ground black pepper
• 10 small very fresh free-range or organic eggs
• a knob of butter
• extra virgin olive oil

Directions

Chop the tips off your asparagus and put these to one side for later. Roughly chop the asparagus stalks. Get a large, deep pan on the heat and add a good lug of olive oil. Gently fry the onions, celery and leeks for around 10 minutes, until soft and sweet, without colouring. Add the chopped asparagus stalks and stock and simmer for 20 minutes with a lid on. Remove from the heat and blitz with a hand-held blender or in a liquidizer. Season the soup bit by bit (this is important) with salt and pepper until just right. Put the soup back on the heat, stir in the asparagus tips, bring back to the boil and simmer for a few more minutes until the tips have softened.

From Jamie Oliver

Veggie Burgers

2010-03-18T21:21:00.002-06:00

are SO good!!!

Served with fresh tomatoes, fresh spinach and home made guacamole.

FOOD, Inc

2010-03-18T21:13:00.002-06:00

I know I talked about this before. But I’m watching it again for the second time and I am in love with this movie. It has seriously changed my life. I feel so great and healthy. I used to have heart burn all the time and I haven’t had any heart burn for months, it’s awesome. (of course exercise is working well too :) )
Please watch this movie. I have it if you need to borrow it.

http://www.foodincmovie.com/

Green Smoothie

2010-03-02T17:53:00.001-07:00

Ingredients:
1 small package of frozen peaches
1 celery stalk
2 cup fresh spinach
1 1/2 cup vanilla yogurt
Blend all ingredients together and enjoy!!

Other ingredients that will be used this month.

Awesome

2010-02-26T08:06:00.002-07:00

I think this is great. I vowed a LONG time ago that my kids will never eat school lunch. I guess instead of just refusing it, I should try to make a difference. Nah, not motivated enough :)
I've become very particular about what my family eats, and I'm glad to know it's not just picky eating, it's healthy eating.

Spring greens soup

2010-02-23T15:40:00.001-07:00

This is one of the best soups I have ever tasted. It was so good, I made it two days in a row.

Ingredients

1 medium onion, halved and sliced

3 cloves garlic, minced

3-4 tbsp. olive oil

3 cups vegetable broth

2 celery stems, chopped

½ tsp freshly ground pepper

½ tsp ground sea salt

12 oz potatoes, quartered

3 cups sliced mushrooms

3 cups fresh spinach

3 cups fresh arugula

1/2 cups fresh basil

Directions

1. In a 3 quart saucepan cook onion in hot oil over medium heat for 5 minutes. Add broth pepper and salt. Bring to a boil add potatoes and celery and return to boiling; reduce heat and simmer, covered for 10 minutes.

2. Meanwhile, in a large skillet cook mushrooms in olive oil over medium heat 6 to 8 minutes until tender and golden brown. Remove from heat, set aside.

3. Remove saucepan from heat. Use immersion blender to blend onion-potato mixture until almost smooth. Add spinach, arugula, and basil. Return to heat, bring to a boil. Remove from heat using immersion blender, blend soup again until nearly smooth and fleck of green remain.

4. Serve immediately, topped with sautéed mushrooms, additional arugula and fresh parmesan cheese.

Altered from a BHG recipe.

Vegan Cupcakes

2010-02-23T15:13:00.001-07:00

1 1/2 cup organic flour
1 cup organic cane sugar
1/2 c flaked coconut
1 tsp baking soda
1/2 tsp salt
1 cup coconut milk
1/3 cup peanut oil
1 tsp vanilla extract
1 tsp white vinegar

1. Preheat oven to 350 degrees. In a large bowl, mix together the flour, sugar, coconut, baking soda, and salt. Add in the rest of the ingredients, adding the vinegar last. Stir until well combined.

2. Pour into cupcake liners and bake 30 minutes or until centers come clean. Remove from oven and allow cooling.

3. Frost with your favorite vegan butter cream frosting. Decorate with freshly toasted coconut

My new pan!

2010-02-22T21:54:00.002-07:00

It’s awesome.

Give away

2010-02-13T12:16:00.004-07:00

I’m having a give away for one free session. One lucky winner will get to choose between a free session with a family or individual...or $100 off any wedding collection.
All you have to do is, post on your blog, facebook, twitter (whichever you prefer) about the give away and a link to my blog then send me your link. Tiffany@tiffanyanderson.net (or leave a comment).
I will choose one winner on Friday, February 19th.
Now...go go go !!

ANYONE CAN ENTER!!!
*only one entry per person*

Follow me on Facebook

2010-02-13T09:47:00.002-07:00

Squash with vegetables and almonds

2010-02-11T20:29:00.002-07:00

Ingredients:
1 butternut squash, peeled and chopped
3 cloves garlic, minced
2 C mushrooms, sliced
1 C broccoli, chopped
1 C almonds
4 tbsp olive oil
2 C water

Directions:
Pre heat oven to 400. Place almonds on a baking sheet with 1/2 tbsp olive oil and bake for 10 minutes. While the almonds are cooking, place remaining olive oil with garlic in a pan. Sauté for 5 minutes, add mushrooms and sauté for another 5 minutes. Add water, squash and broccoli, cook on medium heat for 10 minutes. Add more water if needed. Once the almonds are finished place them in the pan with other ingredients. Mix and serve.

Busy, busy

2010-02-09T11:03:00.002-07:00

I have been cooking a ton lately, but sorry for the lack of recipes. I forget to write down the recipe as I go and I’ve been busy.
There will be some great recipes coming soon!~

Great read

2010-02-09T11:00:00.002-07:00

I am loving this book right now.

LOVE THIS!!

2010-02-02T15:49:00.001-07:00

Split-Pea Soup

2010-02-02T11:26:00.002-07:00

Ingredients

2 cups dried green split peas, rinsed
8 cups water
3 Tbsp. or 3 cubes faux chicken or vegetable bouillon
2 medium potatoes, diced into large pieces
2 large carrots, coarsely chopped
3 stalks of celery, coarsely chopped
1 large onion, coarsely chopped
2 cloves garlic, minced
2 tsp. dry mustard
1/8 tsp. allspice
1 tsp. cumin
1 tsp. sage
1 tsp. thyme
2 bay leaves
Salt and pepper, to taste

Directions

• In a large pot, bring the peas and water to a boil.
• Lower the heat, add the remaining ingredients, and simmer for 1 1/2 to 2 hours, or until the peas are very soft.
• Remove the bay leaves and serve.

Recipe from Vegcooking.com

Bruschetta

2010-01-29T21:07:00.003-07:00

Ingredients

2 cups fresh tomatoes, diced
2 cups fresh mozzarella, grated
3 tbsp extra virgin olive oil
2 tbsp fresh garlic, minced
3 tbsp fresh basil, chopped
1 loaf ciabatta bread

Directions

Preheat oven to 350 degrees. Slice bread into 1 inch slices and bake for 5 minutes, or until warm and slightly brown. Mix remaining ingredients together in a bowl and serve onto bread.

You can also mix a little olive oil and garlic and spread it on the bread before baking. Feel free to add or remove ingredients to your desired taste.

*I also have to add that bruschetta is pronounced with a 'k' sound...like brusKetta. I got hassled a couple of times in Italy for saying it the wrong way. But most Americans will probably just say it how they want to anyway, right:)*

Ginger Miso Dressing

2010-01-29T20:54:00.001-07:00

Ingredients

Dressing:

• 3 tablespoons yellow miso
• 2 tablespoons water
• 1 tablespoon rice vinegar
• 1 teaspoon soy sauce
• 1-inch piece peeled fresh ginger, grated (about 1 tablespoon)
• 1/2 to 1 Thai bird chile, minced with seeds
• 1/2 cup peanut oil

Directions

For the dressing: Whisk the miso, water, vinegar, soy sauce, ginger, and chile, to taste, in a bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Serve or refrigerate in a tightly sealed container for up to 3 days.

Serve with steamed vegetables, or as a dressing on salad.

The vegetables I used are

Broccoli
Carrots
Soy beans
Mushrooms
Long green beans
garlic and onion

Any amount you want will be great.

Recipe from Food Network

Vegetarian Enchiladas

2010-01-29T20:48:00.000-07:00

Ingredients

Vegetable mix:

• 1 cup yellow onions-julienned
• 2 tablespoons olive oil
• 3 roasted poblano peppers, peeled, seeded, and sliced into 1/8-inch pieces
• 1 cup button mushrooms, quartered
• 3/4 cups zucchini, diced to 1/4-inch
• 1 tablespoon roasted garlic
• 1/2 cup Yukon gold potatoes, diced 1/4-inch
• 2 red bell peppers
• 2 yellow bell peppers, peeled, seeded, and sliced like rajas
• 1 tablespoon toasted oregano leaves
• 2 teaspoons epazote, chopped fine
• 2 teaspoons hoja santa, chopped fine
• Salt and black pepper

Directions

In a large pan over high heat, sauté the onions in the olive oil until translucent, then add the poblano and the mushrooms, sauté on high until the mushrooms are soft and edible. Add the zucchini and saute until the zucchini are no longer crunchy when you taste them. Add the rest of the ingredients then season and set aside to cool.

Enchilada Assembly:
• Olive oil
• 1 cup spinach
• 2 flour tortillas
• 1 cup Monterey Jack cheese
• Green and red chile sauces

Put a small amount of olive oil in a pan and saute the spinach on high for one minute or until wilted, then set aside. Warm the tortillas to make them flexible. Fill the tortillas with vegetable mixture and roll them up. Cut the enchiladas in half and set on an oven- proof plate. Cover the enchiladas with both chile sauces and a liberal amount of cheese. Place the plate in the oven or the salamander until the cheese melts.

Recipe from Food Network

Red Thai Curry

2010-01-27T16:39:00.001-07:00

Ingredients:

1 tbsp red curry paste

2 tbsp lemongrass paste

2 tbsp lime juice
2 tbsp sugar
1 tbsp fish sauce

1 tbsp peanut butter

2 tbsp sweet chili sauce
1 13.5 oz can coconut milk (unsweetened)

½ cup fresh long beans-blanched

½ cup asparagus spears-blanched
½ cup canned bamboo shoots
1 tsp lime juice
¼ cup fresh basil, chopped
½ cup roasted peanuts, chopped
½ cup sesame seeds
3 cups Jasmine Rice

Directions:

Cook rice according to package directions.

While the rice is cooking, combine the coconut milk, red curry paste, lemon grass, lime juice, fish sauce, sugar, peanut butter, and chili sauce in a sauté pan. Bring to a simmer.

Add vegetables. Cook until the curry sauce is thick enough to coat the back of a spoon. Add the fresh herbs. Mix and serve over steamed jasmine rice and top with chopped peanuts and sesame seeds.

You can add chicken, shrimp or beef. It's great alone also.

Recipe idea from There's a party in my mouth

Inspired by Thaifoon

Lentil and vegetable soup

2010-01-24T15:04:00.000-07:00

Ingredients

2 cup cooked lentils
1 tbsp olive oil
2 large carrots, diced
3 green onion, diced
2 gloves garlic, minced
2 cups mushrooms, sliced
1 cup white wine
4 cup chicken broth
1 14oz can diced tomatoes with juice
2 tsp salt/pepper
1 cup walnuts, chopped
2 cup chard or kale, chopped

Directions

Sauté carrots, garlic, onion and mushrooms in olive oil and ½ cup of wine until carrots are almost soft (about 5 minutes). Add chicken broth, ½ cup wine, lentils, tomatoes, walnuts and salt and pepper. Bring to a boil then Cook on medium heat for 10 minutes. Add chard leaves and serve.

Honey Salmon

2010-01-22T17:21:00.003-07:00

Ingredients:

1 small onion, minced

2 tablespoons soy sauce
1 tbsp sesame oil
1/2 cup dry white wine
1 tablespoon honey
1 pound center-cut salmon fillet, skinned and cut into 4 portions
1 teaspoon toasted sesame seeds

Directions:

Combine onion, soy sauce, sesame oil, and wine and mix until the honey is dissolved. Place the salmon fillet in a small baking dish, cover with mixed sauce and broil on low to 10 minutes. Top with sesame seeds.

* I had some finely chopped peanuts sitting in my kitchen so I added them to the top *

Veggie Lasagna

2010-01-22T17:06:00.005-07:00

Ingredients:

9-10 cooked lasagna noodles
1 14oz can diced tomatoes with juice
1 6oz can tomato paste
2 cups mozzarella cheese
2 cups ricotta cheese
3 cups fresh spinach, chopped
1 small onion, chopped
1 tbsp garlic powder
1 tsp salt/pepper
1 cup fresh parmesan cheese

Directions:
Pre heat oven to 400. Mix spinach, ricotta cheese and onion in a bowl and set aside. In another bowl mix diced tomatoes and tomato paste with garlic and salt and pepper. In a greased 13x9 pan spoon a small layer of the tomato mix on to the bottom of the pan. Place one layer of lasagna noodles on top of tomato mix, laying 3 lengthwise. Next add a layer of mozzarella cheese (about ¾ cup). Spoon half of the spinach mix on the next layer topping with ½ cup tomato mix. Follow the previous 3 steps again. Add one final layer of noodles, sprinkle last of mozzarella cheese and parmesan cheese on top.

Bake in oven at 400 for 30 to 40 minutes.

Simple White Sauce

2010-01-19T13:55:00.002-07:00

Ingredients

1 cup milk
3/4 cup white wine
2 tablespoons all-purpose flour
1/2 cup freshly grated parmesan cheese
1 teaspoon salt
1 tsp garlic powder
1 tsp olive oil

Directions

1.In a medium saucepan over medium high heat, combine the milk, wine, flour, salt and garlic. Stir all together bring to a boil. Add cheese.

2.Reduce heat to low and simmer until thickened.

*I added canned mushrooms and artichoke hearts.*

Broccoli-Cheese Chowder

2010-01-19T11:15:00.000-07:00

I totally forgot to take a picture of this, but I have to share it because it is so good.

6 servings, 1 cup each
Active Time: 45 minutes
Total Time: 1 hour 5 minutes

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large onion, chopped
• 1 large carrot, diced
• 2 stalks celery, diced
• 1 large potato, peeled and diced
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1/2 teaspoon dry mustard
• 1/8 teaspoon cayenne pepper
• 2 14-ounce cans vegetable broth, or reduced-sodium chicken broth
• 8 ounces broccoli crowns, (see Ingredient Note), cut into 1-inch pieces, stems and florets separated
• 1 cup shredded reduced-fat Cheddar cheese
• 1/2 cup reduced-fat sour cream
• 1/8 teaspoon salt

Preparation

1. Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes.

2. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan.

3. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through, about 2 minutes. Season with salt.

Recipe from Eating Well.com

Oatmeal Cookies

2010-01-17T14:40:00.003-07:00

Makes 24 servings

INGREDIENTS:

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract 2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
2 cups pecans or other nuts (optional)

DIRECTIONS:

1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.

2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.

3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely

Recipe from All Recipes.com

Egg burrito

2010-01-15T13:45:00.002-07:00

Did you know there are only 16 calories in one egg white and 3.6 grams of protein??

For my egg burrito, it's super low calorie and high in protein.

Ingredients:

5 large egg whites
1/2 chopped onion
1/2 chopped tomato
1/2 tsp salt
1/2 tsp garlic powder
2 corn tortilla

I'm not giving directions on this, because I think it's pretty self explanatory, but if you need help let me know.

Total calories: 190
Total protein: 18g

Compare it to an egg with the yolk.
90 Calories in ONE egg.

It's super filling and good.

Amazon Bean Soup with Winter Squash & Greens

2010-01-15T10:36:00.007-07:00

8 servings, 1 1/2 cups each
Active Time: 40 minutes
Total Time: 1 hour 10 minutes

Ingredients

• 1 tablespoon butter
• 4 cloves garlic, minced
• 2 carrots, chopped
• 1 medium onion, chopped
• 6 cups reduced-sodium chicken broth
• 3 pounds buttercup squash, peeled and diced (about 6 cups)
• 1 plum tomato, chopped
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 2 15-ounce cans pinto or other brown beans, rinsed
• 10 ounces spinach, stemmed and coarsely chopped
• 1 lime, cut into wedges

Preparation

1. Melt butter in a Dutch oven over medium-high heat. Add garlic, carrots and onion and cook, stirring occasionally, until the vegetables are tender and lightly browned, 5 to 7 minutes. Add broth and scrape up any browned bits with a wooden spoon. Add squash, tomato, crushed red pepper, salt and pepper and bring to a boil. Reduce heat to a simmer and cook until the squash is very soft and almost breaking apart, about 20 minutes.

2. Transfer 3 cups of the soup to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the pureed soup to the pot. Stir in beans and spinach and cook over medium heat until the beans are heated through and the spinach is wilted, about 5 minutes. Serve with lime wedges.

**I used olive oil instead of butter, and I also added a handful of walnuts**

Recipe from Eatingwell.com

Shaped like a flattened drum, buttercup squash most closely resembles the local squash used in this comforting hearty soup from northern Brazil. It has a dark green peel, a grayish turban-shaped top and dense orange flesh. Hubbard, butternut or delicata squashes could also be used. Instead of the lip-numbing Brazilian green jambu, we have used spinach. For a more festive look, serve in a roasted squash half (see Tip).

Sweet Potatoes

2010-01-13T16:27:00.006-07:00

This is definitely not on my healthy list, but it is delicious!

Ingredients:
3C. Cooked and Mashed Sweet Potatoes
2 eggs well beaten
1/2 C heavy cream
1/4 C butter
3/4 C sugar
1 tsp vanilla
1/4 tsp nutmeg

Directions:

Beat together mashed potatoes and other ingredients. Place in 2 1/2 at casserole.

Topping:
1 C brown sugar
1/3 C flour
1/2 C butter
1 C chopped pecan

Spoon onto sweet potatoes.
Bake 30-40 minute at 350 degrees.

Recipe from JoAnne vonElm

Basic Pizza Dough

2010-01-13T16:17:00.001-07:00

Ingredients:

4 cups unbleached all-purpose flour
1 (1/4oz) packet active dry yeast
1/2 tsp salt
1 1/4 cups hot water

Directions:

Combine 2 cups of the flour, the yeast, and the salt in a large bowl. With an electric mixer, slowly beat in the water. Beat 2 minutes, scraping the sides of the bowl occasionally with a rubber spatula. With the mixer on medium speed, add in 1/2 cup of the remaining flour, beating until the dough is stiff, about 2 minutes. With a wooden spoon, stir in the remaining flour, working in as much as possible with your hands when the dough becomes too stiff to stir.

Spray a large bowl with non stick spray; put the dough in the bowl. Cover tightly with plastic wrap and let the dough rise in a warm spot until it doubles in size, about 1 hour.

Divide the dough in half (refrigerate or freeze one half at this point, if you like). Use as directed in your recipe.

Recipe from "Simply The Best Italian"

Stuffed Acorn Squash

2010-01-13T13:21:00.007-07:00

Ingredients:

1 acorn squash
1/2 c cooked quinoa
2 stems chard, chopped
2 tbsp chopped walnuts
1 tbsp diced garlic
1/2 c mozarella cheese
1 tsp salt/pepper
1 tsp onion powder
1 tbsp regular olive oil

Directions:

Preheat oven to 350. Slice squash in half and remove seeds. Place in a microwave safe bowl and cover with plastic wrap, leaving one corner open for ventilation. Cook squash in microwave for 10 minutes.
Meanwhile combine chard, quinoa, walnuts, olive oil, garlic and other seasonings. Mix together and set aside.
Remove squash from inside the shell, leaving a small layer for stability. Mix removed squash in with other ingredients and spoon into acorn shell. Top with Mozarella cheese. Bake in oven to 10 minutes.

Tomato Soup

2010-01-10T15:57:00.003-07:00

Ingredients:

2 14.5oz cans diced tomatoes with juice
2 cup milk
1 14.5oz can chicken broth
3 green onion, diced
1/2 tsp sugar
1 tsp garlic powder
1/2 tsp salt and pepper
1/2 tsp cayenne pepper

Directions:

Mix all ingredients in a large sauce pan and bring to a boil. Simmer on medium heat for 15-20 minutes.

Quinoa with vegetables

2010-01-10T11:03:00.003-07:00

Serves 6

Ingredients:

2 cup cooked quinoa
4 green onion, diced
2 cloves garlic, chopped
2 tbsp pine nuts
2 tbsp regular olive oil
2 carrots diced
2 heads of broccoli, chopped
2 cup milk
1 cup water
2 tomatoes, diced

Directions:

Cook onions, garlic and pine nuts in olive oil on low heat for 2 minutes. Add carrots and broccoli and cook for 5 minutes. Add milk and water and simmer for additional 5 minutes. Add quinoa and tomatoes, mix and serve.

Simple Red Sauce

2010-01-10T10:45:00.002-07:00

Ingredients:

1 14.5oz can diced tomatoes with juice

1 6oz can tomato paste

1 tbsp extra virgin olive oil

1 cup dry red wine

1 tsp garlic powder

1 tsp onion powder
1/2 tsp salt and pepper

Directions:

Mix all ingredients together in medium sauce pan. Bring to a boil then simmer on low heat for 5 to 10 minutes. Serve over pasta. I added 1 1/2 cup of fresh mushrooms (optional).

White bean and kale soup

2010-01-07T16:35:00.004-07:00

Ingredients:

1 tablespoon olive oil
1 cup white wine
1 tsp salt
4 cloves garlic, minced
1 small onion, finely chopped
2 cups chicken broth
1 14oz can of diced tomatoes with juice
2 14oz cans of cannellini beans with juice
2 large carrots, sliced
2 celery stalks, sliced
1 small can of mushrooms
1 large bunch kale, ribs removed, chopped

Directions:

Brown garlic and onions in olive oil, for about 2 minutes. Add chicken broth and wine. Bring to a boil, add carrots, celery, and salt. Boil on medium heat for 5 minutes until carrots are almost soft. Add tomatoes with juice, beans with juice and mushrooms. Simmer for an additional 10 minutes. Add kale and serve.

Tomato and spinach pizza

2010-01-07T16:22:00.004-07:00

Ingredients:

1 pre made pizza crust/or home made crust
1/2 cup of canned tomato paste
3 garlic cloves chopped
3 green onions chopped
1 cup ricotta cheese
1 cup fresh parmesan cheese
3 large tomatoes sliced
1 cup fresh spinach

Directions:

Pre heat oven to 425. Spread pizza crust on greased baking sheet. Spread tomato paste on crust. Place green onions and garlic on crust, following a 1/2 cup of parmesan cheese. Top with ricotta cheese, tomatoes and spinach. Sprinkle top with remaining parmesan cheese and bake for 10-13 minutes.

Chicken with sun dried tomatoes and spinach pasta

2010-01-03T11:39:00.002-07:00

Ingredients:

2 small chicken breasts cut in to 1/2 inch pieces
4 tbsp olive oil
1 tsp crushed garlic
1 tbsp chopped onion
1/2 C sun dried tomatoes
1 C fresh chopped spinach
2 C cooked pasta
1 C chicken broth
1/2 C low fat milk

Directions:

Heat 2tbsp of olive oil with garlic and onions on medium heat for 1 minute add sun dried tomatoes. Add chicken and cook for about 5 minutes or until fully cooked. Remove from pan, drain and keep warm. In the same pan bring remaining 2 tbsp of oil, broth and milk to a boil. Add chopped spinach. Add salt and pepper to taste and more garlic if needed. Cook for 3-5 minutes. Add chicken and tomatoes back to pan with sauce. Cook together on low for additional 5 minutes.
Serve over pasta.

Shrimp with potato soup

2010-01-01T20:22:00.004-07:00

6 servings

Ingredients

• 1/2 stick butter
• 1 small onion, diced
• 2 medium carrots, diced about the same size as the onion
• 2 tablespoons all-purpose flour
• 8 medium russet potatoes, peeled and cubed
• 4 cups milk, whole, reduced fat (2 percent) or low fat (1 percent)
• 2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
• 1 cup half-and-half
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups salted water
• 1 pound medium shrimp
• Crumbled bacon bits, for garnish
• Grated sharp Cheddar, for garnish

*I added peas, just because I like them.

Recipe from Food Network

Parmesean crusted tilapia

2010-01-01T20:19:00.003-07:00

Ingredients

• 3-4 tilapia fillets, depending on size
• 1/4 cup breadcrumbs or crushed Ritz cracker
• 1/4 cup grated parmesan cheese
• 1 tablespoon italian seasoning
• 1 teaspoon garlic powder
• 1 tablespoon lemon juice
• salt
• pepper
• garlic powder
• olive oil

Directions

1. Thaw and wash tilapia fillets if frozen. Pat dry on paper towels.
2. Combine crumbs, parmesan, italian seasoning and garlic powder on a plate, mixing well.
3. On a different plate, pour 1 tbsp lemon juice.
4. Working 1 at a time, place a fillet on the plate in the lemon juice, sprinkle with desired amount of kosher salt (be careful about how much salt is in your parmesan, crumbs, and other seasonings), black pepper, and garlic powder. Turn the fillet over in the lemon juice and sprinkle seasoning on the other side.
5. Dredge fillet in the parmesan mixture patting it all over to coat.
6. Place in an oiled baking dish, repeat with remaining fillets.
7. Sprinkle a little lemon juice over fillets and drizzle or spray them lightly with olive oil.
8. Bake at 425ºF for about 20 minutes or until they easily flake with a fork and edges are browning (you can sprinkle some more parmesan on top if desired). You can also bake these faster at 450ºF.

Recipe from recipezaar

Mole Enchiladas

2010-01-01T20:11:00.003-07:00

Makes 8 servings

Ingredients:

6 tablespoons olive oil
2 wholechicken breasts (10 oz size), skinned, boned and julienned
1/4 cup diced onion
2 cups mole sauce
1/4 cup olive oil
8 corn tortillas
4 slices jack cheese
1/4 cup sesame seeds (toasted)

***Mole Sauce***

2 teaspoons red pepper flakes, crushed
1 can (16 oz size) whole peeled tomatoes
1 small onion, quartered
2 cloves garlic, halved
2 tablespoons sesame seeds
1/2 cup almonds
1/4 cup raisins
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1 tablespoon water
2 tablespoons vegetable oil
1 cup chicken broth
1 ounce bittersweet chocolate
OR
1/4 cup semisweet chocolate chips

Directions:

Preheat oven to 300 degrees. In a medium skillet, heat 1/3 of the olive oil over medium heat. Add the chicken and onion and cook, stirring for 4 to 5 minutes or until chicken is cooked through. Remove from heat and place in a bowl with 1/4 of the mole sauce. Toss well and set aside.

Wipe out the skillet and add the remaining olive oil. Place over medium heat. When the oil is hot, dip a tortilla into the hot oil and cook for 10-15 seconds or until soft.
Drain on paper towels. Repeat with the remaining tortillas. Divide the chicken mixture evenly among the tortillas, roll them up and place seam-side down in a greased baking dish. Pour the remaining mole sauce over them. Arrange the cheese slices evenly on top.
Place in the oven for 12-15 minutes or until bubbly hot. Remove from the oven, transfer to plates and garnish with sesame seeds.

For the mole sauce:

Place red pepper flakes in food processor. Drain and chop 4 canned tomatoes, reserving remaining tomatoes and juice for another use. Place chopped tomatoes in food processor.
Add onion, garlic, sesame seeds, almonds, raisins, cloves, cinnamon and coriander. Pulse on and off until ingredients are chopped fine. Add water. Process until mixture is smooth. Heat oil in saucepan. Add pureed mixture. Cook, stirring often, for 10 minutes. Add chicken broth and chocolate. Cook over medium-low heat, stirring occasionally, for 15 minutes.

recipe from CDKitchen

Tomatoes stuffed with rice and beans

2009-12-15T18:24:00.003-07:00

Ingredients:

5 large tomatoes
2 cups of brown rice
2 cups of canned black beans
1 14oz can of diced tomates
1 cup of water
1/2 tsp garlic
1/2 tsp salt

Directions:

Preheat oven to 350 degrees. Slice tomatoes in half and place on non stick cookie sheet. Cook rice according to directions on box. Combine water, beans and can of tomatoes (juice included). Simmer for 10 minutes. Add seasonings and remove from heat. Place rice and bean mix into tomato halves to the top (about 1 1/2 tbsp). Place in oven and bake for 10 minutes.

Tilapia with Mushrooms, Olives and Tomatoes

2009-12-15T18:07:00.002-07:00

Ingredients:

4 skinless tilapia filets
4 tsp. olive oil, divided
1 Tbsp. finely minced garlic (about 3 cloves)
1 lb. (16 oz.) button mushrooms, quartered
1/4 c. pitted green olives with juice, halved
2 c. halved grape tomatoes
1 Tbsp. fresh thyme, removed from stem and chopped
1 Tbsp. fresh basil, finely chopped
salt and freshly ground black pepper

Directions:

1. Heat 2 tsp. olive oil in large non-stick skillet over medium-high heat. Add garlic and a single layer of mushrooms and cook, without stirring, for about 5 min. or until mushrooms become red-brown on one side. Flip and cook about 5 min. more, until other side is same color. Add olives, tomatoes and herbs and heat for another 2 min., until juice is evaporated. Remove from heat, place in a bowl and cover with foil to keep warm.

2. In the same sauté pan, heat remaining 2 tsp. olive oil over medium heat. Season the filets with salt and pepper on both sides and place in the pan. Cook for 3 min. until nicely browned, gently turn and cook another 3 minutes.

3. Return vegetables and herbs to skillet briefly to warm, then serve.

Nutritional information:
Calories: 196; Total Fat: 8g; Fiber: 2g;

Recipe from Sunflower Market.com

Pumpkin Pie

2009-11-26T10:46:00.001-07:00

Ingredients:

• 1 (8-ounce) package cream cheese , softened
• 2 cups canned pumpkin, mashed
• 1 cup sugar
• 1/4 teaspoon salt
• 1 egg plus 2 egg yolks, slightly beaten
• 1 cup half-and-half
• 1/4 cup (1/2 stick) melted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger, optional
• 1 piece pre-made pie dough
• Whipped cream, for topping

Directions:

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Recipe from Food Network

Pita Sandwiches

2009-11-25T18:09:00.001-07:00

Ingredients:

2 Oroweat Sandwich thins (or any pita bread)

1 to 2 slices of ham

2 slices of swiss cheese

4 plain green olives sliced in half

Directions:

Layer one slice of cheese and the ham on one slice of pita bread. Then place sliced olives and cover with other slice of cheese. Place other slice of bread and heat in oven at 350 degrees for 10 minutes or until cheese is melted.

Best served with extra virigin olive oil.

Minestrone

2009-11-21T09:16:00.004-07:00

I love making simple soups. I did a search about Minstesrone a couple of years ago and learned that it started as a very poor dish and there is not one set way or recipe for Minestrone. It comes down to what ever vegetables and pasta or rice you have. Which is basically what I did for this recipe. And with most things that I make myself, I forget to keep track of how much of the ingredients I put in, so this is all just guessing. If you make it yourself, put in what you feel is right.

Makes:
one large pot

Ingedients:
6 cups water or chicken broth
1 cup milk
2 cups pastini (small pasta or rice)
4 bullion cubes
1 tsp salt
1 tsp pepper
1 tbsp celery seed
1 tbsp fresh crushed garlic
1 1/2 cups sliced carrots
1 1/2 cups frozen peas
1 1/2 cups frozen brussel sprouts

Directions:
Bring water and milk with seasonings to a boil. Add pasta and vegetables. Simmer on medium heat until carrots are cooked through. Serve with fresh bread and extra virgin olive oil.
Enjoy!

Lasagna Rolls

2009-10-13T13:58:00.002-06:00

Makes 12

Prep time 25 minutes
Cook time 10 minutes
Bake time 45 minutes

Ingredients

1 small onion, coarsely chopped
1 small carrot, coarsely chopped
3 links (about 8oz) Italian turkey sausage
2 tsp minced garlic
½ tsp each salt and fennel seeds, crushed
2 ¼ cups (8oz) frozen cut leaf spinach, thawed and squeezed dry
1 cup part-skim ricotta cheese
1/3 cup grated parmesan cheese
8 oven ready lasagna noodles (from an 8 or 9 oz box)
2 ½ cups bottled marinara sauce
¾ chicken broth

Directions

1. Have ready a 9 x 5 inch loaf pan and a 13 x 9 inch baking dish
2. Put onion and carrot in food processor and pulse until finely chopped. Remove sausage from casing, add to processor and pulse until well blended.
3. Heat a large nonstick skillet over medium heat; coat with cooking spray. Add sausage mixture and cook 5 to 7 minutes, breaking up clumps, until no longer pink. Add garlic, salt and fennel seeds; cook 3 minutes, or until garlic is fragrant. Transfer to a bowl; let cool slightly. Add spinach, ricotta and parmesan cheese; stir until well blended.
4. Fill loaf pan with hot water. Add noodles one at a time. Let soak 8 to 10 minutes until soft.
5. Mix marinara sauce and chicken broth in the baking dish.
6. Assemble rolls: Place a paper towel on work surface. Remove 2 lasagna noodles from water and place on towel, end to end, overlapping by ¾ inches. Spread ¼ of the sausage mixture (about ¾ cup) on noodles leaving ¾ inch at one end. Beginning at other end, roll up. Cover with damp paper towel to keep roll moist. Repeat with remaining noodles and sausage mixture. Cut each roll crosswise in thirds. Place cut sides up in sauce in baking dish.
7. Heat oven to 375 degrees. Bake 45 minutes, or until hot and bubbly.

Chicken with Potatoes and Olives

2009-10-08T21:45:00.002-06:00

Chicken with Potatoes and olives

Serves 6

Ingredients

1. 3 large potatoes peeled, cut and cut bite size

2. 1 large green pepper, cut in narrow strips

3. 1 medium onion, chopped

4. 1 can (15oz) tomato sauce

5. ½ cup dry white wine

6. ½ cup pimento-stuffed olives

7. 1 ½ tbsp each minced garlic and olive oil

8. 1 tbsp tomato paste

9. ½ tsp each salt and pepper

10. 1 bay leaf, broken in half

11. 6 each chicken drumsticks and thighs (about 3lbs), skin and excess fat removed

Directions

1. Have ready a 4 ½ -qt or larger slow-cooker

2. Put in all ingredients except chicken in cooker; stir to mix. Add chicken; stir to coat.

3. Cover and cook on high 5 hours or on low 8 hours, or until chicken is cooked through and tender and potatoes can be easily pierced. Discard bay leaf.

(I substituted the the chicken drumsticks and thighs for regular chicken breasts)

Recipe from Easy Italian Meals magazine

Chicken, Broccoli and Pasta Bake

2009-10-08T21:21:00.002-06:00

Chicken, Broccoli and Pasta Bake

Serves 6, total time:1 hour

Ingredients

12oz fusilli or rotini pasta

1 can (18oz) cream of mushroom soup

2 large eggs

¾ cup light mayonnaise

1 tbsp Dijon mustard

1 2/4 cups shredded cheddar cheese

nonstick spray

1 ½ lb skinless, boneless chicken breasts, thinly sliced

½ tsp each salt and pepper

1 bag (16oz) frozen cut broccoli (thawed)

½ cup fresh bread crumbs

Directions

1. Preheat oven to 350. Have ready a shallow 3-quart baking dish

2. Cook pasta in a large pot of lightly salted boiling water. Drain and return to pot. Put soup, eggs, mayo, mustard and about half the cheese in a bowl; stir until blended.

3. Lightly coat a nonstick skillet with nonstick spray. Heat over medium heat. Add chicken and stir 2 to 3 minutes or until cooked through. Season with salt and pepper; set aside to cool.

4. Add chicken, broccoli and soup misture to pasta; stir gently to mix. Transfer to baking dish. Sprinkle with bread crumbs mixed with rest of cheese.

5. Bake 30 minutes or until bubbly and top is golden brown.

Recipe from Easy Italian Meals Magazine