Breakfast Couscous ( serves 4)
4 cups water
1/4 tsp. salt
3 Tbs. brown sugar or honey
1/4 cup butter or oil
1/4 cup dried fruit, chopped
2 cups couscous
*sometimes you can find it in bulk section of wild oats otherwise it's sold in a box in the rice section of grocery store
2 Tbs. powdered milk mixed with 4 Tbs. water
1 tsp. cinnamon
1/4 cup sunflower seeds or nuts
Bring water to boil with salt, brown sugar, butter or oil, and fruit. Add couscous and milk mixture and stir. Cover and simmer for 5 to 10 minutes, stirring occasionally. When water is gone and mixture has fluffed up, mix in the cinnamon and nuts. Enjoy!
we had this on the wall in Zion and it was a delicious breakfast to wake up to.
Sunday, November 26, 2006
christmas is here!
hurray for christmas! i love the holidays! i have a request for any wonderful-icious cookie recipes you have. i have bob's recipe for sugar cookies, candy canes, caramel nut brownies, forget it cookies, and lemon slices. i am going to give our friends plates of cookies for christmas so i am making a ton. i just wondered if you had any other aboslutely to die for good cookie recipes. last year i had a hard time making the forget it cookies- the egg whites totally liquified on me when i added the mint flavoring and sugar- i'll have to call you or bob to ask about how to make them. i'm going to be looking online for good cookie recipes too and i'll pass along any that seem like a winner....
lentil stew
crockpot lentil soup
2 cups dried lentils
8 c chicken broth
1/2-1 pckg bacon (i used a whole pckg of turkey bacon, fried it up and then chopped it into bite sized pieces and dumped it into the pot- it had a lot of bacon flavor but we liked it)
1 chopped onion
1 c sliced celery
1 1/2 c sliced carrots
parsley
3 crushed garlic cloves
black pepper
oregano
2 bay leaves
marjoram
sage
1 tsp salt (if you use a lot of bacon don't put any salt in- just taste before you add salt)
1 can (14.5 oz) diced tomatoes
2 tbsp wine vinegar
rinse lentils. place in cooker. add 8 cups broth and remaining ingredients except tomatoes and vinegar. cook on low for 8-10 hrs. add tomatoes and vinegar and cook 15 minutes longer until hot. add cheese on top if you wish.
this has a complex taste and was interesting. maybe i put too much bacon in it. next time i'd probably only do 1/2 package bacon. i cooked it 10 hours and i think that was good. it could have even gone longer except the veggies will be softer. makes a pile o' food so freeze it for later.
2 cups dried lentils
8 c chicken broth
1/2-1 pckg bacon (i used a whole pckg of turkey bacon, fried it up and then chopped it into bite sized pieces and dumped it into the pot- it had a lot of bacon flavor but we liked it)
1 chopped onion
1 c sliced celery
1 1/2 c sliced carrots
parsley
3 crushed garlic cloves
black pepper
oregano
2 bay leaves
marjoram
sage
1 tsp salt (if you use a lot of bacon don't put any salt in- just taste before you add salt)
1 can (14.5 oz) diced tomatoes
2 tbsp wine vinegar
rinse lentils. place in cooker. add 8 cups broth and remaining ingredients except tomatoes and vinegar. cook on low for 8-10 hrs. add tomatoes and vinegar and cook 15 minutes longer until hot. add cheese on top if you wish.
this has a complex taste and was interesting. maybe i put too much bacon in it. next time i'd probably only do 1/2 package bacon. i cooked it 10 hours and i think that was good. it could have even gone longer except the veggies will be softer. makes a pile o' food so freeze it for later.
Monday, November 13, 2006
artichoke chicken
10/10 dinner!!
Artichoke Chicken
olive oil
chicken breast
salt/pepper
2 jars marinated artichoke hearts (in water or brine)-sliced
thyme
basil
1/2 c dry white cooking wine
garlic
** sprinkle chicken with salt and pepper. sautee garlic first in olive oil till golden, add chicken and sautee till almost done. add 1/2 c cooking wine, artichoke hearts and some of the brine in the artichoke jar(maybe 1/3 cup- i just dumped some in for flavor). add thyme, basil. cook till 1/2 juice is evaporated. serve immediately.
we also had a really good crockpot lentil stew last night. would yo u be interested in that recipe too?
***we had it with wild rice and peas. sooooooo gooooooood!!!!!!!!EASY!
Artichoke Chicken
olive oil
chicken breast
salt/pepper
2 jars marinated artichoke hearts (in water or brine)-sliced
thyme
basil
1/2 c dry white cooking wine
garlic
** sprinkle chicken with salt and pepper. sautee garlic first in olive oil till golden, add chicken and sautee till almost done. add 1/2 c cooking wine, artichoke hearts and some of the brine in the artichoke jar(maybe 1/3 cup- i just dumped some in for flavor). add thyme, basil. cook till 1/2 juice is evaporated. serve immediately.
we also had a really good crockpot lentil stew last night. would yo u be interested in that recipe too?
***we had it with wild rice and peas. sooooooo gooooooood!!!!!!!!EASY!
Monday, November 06, 2006
banana blueberry muffins
This is tasty and uses up old bananas
2 extra ripe bananas
2 eggs
1 c. brown sugar
1/2 cup butter, melted
1 c. blueberries (I used frozen)
1 tsp. vanilla
2 1/4 cup flour
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
puree bananas in blender (I didn't but mine were already pretty mushy) Combine bananas, eggs, sugar and butter until well blended. Stir in blueberries and vanilla. Combine flour, baking powder, cinnamon and salt. Make a well in the center of dry ingredients. Pour in liquid mixture. Mix until just blended. Spoon batter into well greased muffin pan cups. Bake at 350 for 25-30 minutes.
2 extra ripe bananas
2 eggs
1 c. brown sugar
1/2 cup butter, melted
1 c. blueberries (I used frozen)
1 tsp. vanilla
2 1/4 cup flour
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
puree bananas in blender (I didn't but mine were already pretty mushy) Combine bananas, eggs, sugar and butter until well blended. Stir in blueberries and vanilla. Combine flour, baking powder, cinnamon and salt. Make a well in the center of dry ingredients. Pour in liquid mixture. Mix until just blended. Spoon batter into well greased muffin pan cups. Bake at 350 for 25-30 minutes.
Saturday, November 04, 2006
Pumpkin coffee cake
I just found this recipe and used the last of my sour cream last night...darn. so, I will try it soon. It looks delicious though.
Pumpkin Coffee Cake
3/4 cup sugar
1/2 cup butter
3 eggs
2 cups flour
1/2 cup sour cream
1 1/4 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1 3/4 cup solid-pack canned pumpkin
1 egg, beaten lightly
1/3 cup sugar
1 1/2 tsp pumpkin pie spice
For the streusel topping:
1 cup brown sugar
1/3 cup butter
2 tsp cinnamon
1 cup chopped nuts
Preheat oven to 325F. Cream together butter, 3/4 cup sugar and vanilla. Beat in 3 eggs. Combine flour, baking soda and powder, and add to the butter mixture along with the sour cream. In another mixing bowl, mix pumpkin, 1 beaten egg, 1/3 cup sugar and pumpkin pie spice. In a 13x9 baking pan, pour half the plain batter, then half the pumpkin batter, then half the streusel. Repeat layers, making sure to end with the streusel. Bake for 50-60 minutes, or until a toothpick comes out clean.
Pumpkin Coffee Cake
3/4 cup sugar
1/2 cup butter
3 eggs
2 cups flour
1/2 cup sour cream
1 1/4 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1 3/4 cup solid-pack canned pumpkin
1 egg, beaten lightly
1/3 cup sugar
1 1/2 tsp pumpkin pie spice
For the streusel topping:
1 cup brown sugar
1/3 cup butter
2 tsp cinnamon
1 cup chopped nuts
Preheat oven to 325F. Cream together butter, 3/4 cup sugar and vanilla. Beat in 3 eggs. Combine flour, baking soda and powder, and add to the butter mixture along with the sour cream. In another mixing bowl, mix pumpkin, 1 beaten egg, 1/3 cup sugar and pumpkin pie spice. In a 13x9 baking pan, pour half the plain batter, then half the pumpkin batter, then half the streusel. Repeat layers, making sure to end with the streusel. Bake for 50-60 minutes, or until a toothpick comes out clean.
Friday, November 03, 2006
10/10 meatloaf dinner
this is the best meatloaf i've ever had!!
12 oz chopped bacon
1 onion chopped
8 button mushrooms sliced
1 lb ground turkey
1 egg
1/4 c evaporated milk
6 oz shredded swiss cheese ( i used mozerella b/c that's what i had)
1/2 c corn flake crumbs
prehead oven to 350
brown bacon. remove from heat. discard all but 1 tbsp bacon grease. stir in onions and mushrooms and cook until soft. remove from heat.
in bowl, stir together meat, egg and milk. sitr in onion and mushrooms. mix in about 4 oz cheese and all but 1 tbsp bacon. stir in corn flake crumbs and mix until blended. shape into loaf and place in a meatloaf pan.
bake in oven for 1 hour. sprinkel with remaining cheese and bacon. return to oven and bake until cheese is melted about 5 minutes.
** i used regular mushrooms from the garden section of walmart and the mozerella cheese tasted great i think. i also baked it at 375 for 1 hour but my oven is a bit cool. i also didn't measure the bacon exactly i just threw some in and i also didn't measure the cheese. just what looks good to you. i served the dinner with red lobster biscuits and steamed broccoli. it was soooo good!!
12 oz chopped bacon
1 onion chopped
8 button mushrooms sliced
1 lb ground turkey
1 egg
1/4 c evaporated milk
6 oz shredded swiss cheese ( i used mozerella b/c that's what i had)
1/2 c corn flake crumbs
prehead oven to 350
brown bacon. remove from heat. discard all but 1 tbsp bacon grease. stir in onions and mushrooms and cook until soft. remove from heat.
in bowl, stir together meat, egg and milk. sitr in onion and mushrooms. mix in about 4 oz cheese and all but 1 tbsp bacon. stir in corn flake crumbs and mix until blended. shape into loaf and place in a meatloaf pan.
bake in oven for 1 hour. sprinkel with remaining cheese and bacon. return to oven and bake until cheese is melted about 5 minutes.
** i used regular mushrooms from the garden section of walmart and the mozerella cheese tasted great i think. i also baked it at 375 for 1 hour but my oven is a bit cool. i also didn't measure the bacon exactly i just threw some in and i also didn't measure the cheese. just what looks good to you. i served the dinner with red lobster biscuits and steamed broccoli. it was soooo good!!
Recipes for this week
we are having a couple recipes this week that i don't think you have- they are both very yummy though- two of our favorites.
Teriyaki Grilled chicken
some chicken (i use whatever i think we will eat)
Marinate:
1/2 c soy sauce
5 green onions- chopped
1/4 c lime juice (or more b/c i love lime)
2 tbsp dark brown sugar
1 tbsp honey
1 tsp crushed dried red pepper
1 garlic clove, pressed
combine marinade and pour over chicken. let sit for 8 hours turn occasionally.
i don't have a grill here so i use my george foreman and it still turns out really well. after marinade is done drain chicken, reserving marinaade. bring reserved marinade to a boil in sauce pan, reserve for basting.
cook chicken w/o grill lid on over medium heat, basting often. i just put it on the foremann and let it cook till done. the marinade is really yummy- one of eric's favorite.
Southwest Chicken skillet dinner
4 chicken breast halves (or however much you want really)
some oil for sauteeing
1/3 c sliced green onions
1 glove garlic, pressed
1 tbsp chili poweder
1/8 tsp cumin
1/8 tsp pepper
1 141/2 oz can tomatoes, cut up
1 1/4 c chicken broth
3/4 c long grain rice
1/4 c salsa
sour cream
in skillet quickly brown chicken breasts in hot cooking oil over medium heat turning once. remove chicken from skillet. add green onions, garlic, chili powder, cumin and pepper to skillet. cook and stir for 1 minute.
remove skillet from heat. carefully stir undrained tomatos, chicken broth, and long grain rice into veggies in skillet. return skillet to heat and bring to boiling. arrange chicken breast halves on top of rice mixutre. reduce heat. cover and simmer for 20 minuates until rice is tender and liquid is absorbed.
spoon salsa over chicken. cover and heat 1 minute more. serve with sour cream.
pretty easy and super good!
Teriyaki Grilled chicken
some chicken (i use whatever i think we will eat)
Marinate:
1/2 c soy sauce
5 green onions- chopped
1/4 c lime juice (or more b/c i love lime)
2 tbsp dark brown sugar
1 tbsp honey
1 tsp crushed dried red pepper
1 garlic clove, pressed
combine marinade and pour over chicken. let sit for 8 hours turn occasionally.
i don't have a grill here so i use my george foreman and it still turns out really well. after marinade is done drain chicken, reserving marinaade. bring reserved marinade to a boil in sauce pan, reserve for basting.
cook chicken w/o grill lid on over medium heat, basting often. i just put it on the foremann and let it cook till done. the marinade is really yummy- one of eric's favorite.
Southwest Chicken skillet dinner
4 chicken breast halves (or however much you want really)
some oil for sauteeing
1/3 c sliced green onions
1 glove garlic, pressed
1 tbsp chili poweder
1/8 tsp cumin
1/8 tsp pepper
1 141/2 oz can tomatoes, cut up
1 1/4 c chicken broth
3/4 c long grain rice
1/4 c salsa
sour cream
in skillet quickly brown chicken breasts in hot cooking oil over medium heat turning once. remove chicken from skillet. add green onions, garlic, chili powder, cumin and pepper to skillet. cook and stir for 1 minute.
remove skillet from heat. carefully stir undrained tomatos, chicken broth, and long grain rice into veggies in skillet. return skillet to heat and bring to boiling. arrange chicken breast halves on top of rice mixutre. reduce heat. cover and simmer for 20 minuates until rice is tender and liquid is absorbed.
spoon salsa over chicken. cover and heat 1 minute more. serve with sour cream.
pretty easy and super good!
10/10 Pumpkin Spice Bread
3 c sugar
1 c veg oil
4 eggs, beaten
1 (16 oz) can solid pack pumpkin
3 1/2 c flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp baking powder
1/2 tsp cloves
1/2 tsp allspice
1/2 c water
mix sugar, oil, eggs. add pumpkin and mix well. combine dry ingredients; add to pumpkin mixture alternately with the water. pour into greased loaf pans (2 9x5 in loaf pans) bake at 350 degrees for 60-65 minutes until toothpick comes out clean. cool in pans 10 minutes before removing to wire rack. i cool them laying on their sides for easier removal.
i also add chocolate chips to the middle of the pan (i pour half full, add chips, and then pour the rest in to about 1/2 inch from the top of the pan)
they are really yummy-a good snack.
1 c veg oil
4 eggs, beaten
1 (16 oz) can solid pack pumpkin
3 1/2 c flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp baking powder
1/2 tsp cloves
1/2 tsp allspice
1/2 c water
mix sugar, oil, eggs. add pumpkin and mix well. combine dry ingredients; add to pumpkin mixture alternately with the water. pour into greased loaf pans (2 9x5 in loaf pans) bake at 350 degrees for 60-65 minutes until toothpick comes out clean. cool in pans 10 minutes before removing to wire rack. i cool them laying on their sides for easier removal.
i also add chocolate chips to the middle of the pan (i pour half full, add chips, and then pour the rest in to about 1/2 inch from the top of the pan)
they are really yummy-a good snack.
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