||[Sep. 22nd, 2009|05:39 pm]
I am thinking about making yogurt in my crockpot. My hubby to be is type 1 diabetic so I would like to try something that is low on the sugar. I am allergic to soy milk. I was thinking about using almond milk but am not sure if it will give the yogurt a funny taste. Has anyone tried it with almond milk or rice milk with good results?|
|Ramen Noodle Soup
||[Apr. 25th, 2009|04:35 pm]
I discovered a new comfort food, which features an item I thought I was done with: ramen noodles. Like most folks, they bring back bad memories of college dorms and scorched hot plates. I stumbled on to this recipe by way of a cook book I found at my last job and doctored it up some more.
What you'll need:
1 lb cooked chicken breast, chopped into small bite-sized pieces
1 teaspoon olive oil
1 stalk celery, diced
1 teaspoon salt
2 cloves garlic, minced
1 large carrot, peeled and shredded
1 medium onion, diced
1 tablespoon curry powder
1 cup sliced mushrooms
1/2 cup fresh bean sprouts
1/2 cup snow peas
1 cup freshly chopped bok choy
2 cups chicken stock
pinch of red pepper flakes
2 packages (3 ounces each) of ramen noodles. (ditch the flavor packets included)
1 bag (about 5 ounces) baby spinach
1 teaspoon freshly peeled & grated ginger
1 teaspoon Vietnamese chili garlic sauce
1 green onion, chopped
1. Heat oil in medium saucepan. Add chicken, onion, garlic, bok choy, snow peas, mushrooms, celery, carrot, curry powder, and salt; saute about 3 minutes. Add chicken stock and water, increase heat to high, and bring to a boil. Decrease to low, cover, and let simmer for 2 minutes.
2. Crank heat back up to high, drop in noodle blocks, and cover the pan. Lower to medium-low and simmer for two minutes.
3. Uncover and stir. The noodles should be cooked at this point. Add the spinach, pushing leaves down into soup. Add bean sprouts an stir. Cover and simmer until leaves are wilted, about 2 minutes. Stir in ginger and garlic chili sauce.
4. Remove from heat. Serve hot, garnished with chopped green onion.
x-posted to my journal
||[Apr. 7th, 2009|10:38 am]
1 box San Giorgio Manicotti
1 small container ricotta cheese - part skim
1 large package of shredded Italian cheese blend (Kraft is a good one)
2 large eggs
1 medium jar of pasta sauce (marinara or zesty tomato)
1 1/2 pounds boneless chicken breasts (sprinkle w/ Italian seasonings, garlic salt, 1 cup of white wine, and black pepper. Cover in dish and refrigerate overnight)
1 pack frozen spinach, thawed & drained
1 small pack sliced white mushrooms, diced
garlic gloves from 1 whole roasted bulb (slice off top of bulb, drizzle w/ olive oil, sprinkle on Italian seasonings and sea salt, wrap in foil, and roasted in oven at 375 degrees for 1 hour)
1/2 cup chopped sun-dried tomatoes
1 medium onion, finely chopped
1/2 cup fresh basil, finely chopped
1 1/2 cups Italian bread crumbs
1 tablespoon Italian seasonings
1 teaspoon black pepper
1/2 cup Parmesan
1. Boil manicotti according to package directions. Set aside on wax paper.
2. Grill chicken (or use George Foreman Grill) until done. Let cool, then dice into very small pieces.
3. Saute onions and mushrooms in small frying pan with olive oil until soft. Let cool.
4. In large bowl, combine chicken, 2 eggs, spinach, onion-mushroom mixture, half the bag of shredded cheese blend,ricotta, roasted garlic cloves, basil, seasonings, tomatoes, and bread crumbs. Mix well.
5. Preheat oven to 375 degrees. Spread small amount of pasta sauce in large rectangular baking dish. Stuff all manicotti shells carefully with meat-cheese mixture, then arrange spaced about a half inch apart in dish. Cover with rest of pasta sauce. Sprinkle remaining shredded cheese
and Parmesan over everything.
6. Cover with foil and bake in oven for approx. 15 minutes. Remove foil, replace dish in oven, and bake for another 10 minutes -or until cheese on top is light golden brown. Serve with Italian bread and a tossed mixed green salad.
x-posted to my journal
|Recipe help: Jamaican Patties
||[Dec. 16th, 2008|04:32 pm]
Looking for a recipe for Jamaican-style patties that someone has used with success. Beef, chicken, veggie or another filling. (I currently have ground beef so that would be a great start but also have a half of a roasted chicken as well as potatoes, onions and a bag of frozen mixed veggies)|
Thanks for your help!
x-posted to cooking
|Recession Onion Soup
||[Dec. 11th, 2008|08:35 pm]
|||||warm on the inside||]|
Times is hard and bulk is a good way to go with the staple items. I normally only buy one onion at a time but a good 5 lb bag of yellow is just about the same price as a pretty vidalia so it's time to stop playing around. Modified from the recipe on the bag since it's my 1st time.
2 tbsp butter
1 tbsp sugar
2 medium onions, sliced into 1/2" rings
1 cup water
1 bouillon cube (chicken, beef or veggie - I prefer the beef for a closer to French Onion Soup taste)
Salt & Pepper, to taste
Melt the butter in a medium pot on medium heat. Before the butter browns, add the onions and sugar. Continuously stir until the onions are translucent. Turn the heat up to high for a few minutes to brown and then turn off. Heat the water with bouillon cube in the microwave for 1:30. Remove and stir to dissolve the bouillon. Add to onion mixture and turn heat back on. Simmer for approximately 20 minutes. Add salt and pepper to taste.
Makes 2 bowls.
|Manicotti (adapted from Giada)
||[Nov. 19th, 2008|12:56 pm]
- olive oil
- Salt and freshly ground black pepper
- 14 (8-ounce package) manicotti
- 1 (15-ounce) container whole-milk ricotta
- 3 cups shredded mozzarella
- 1 cup grated Parmesan
- 2 tablespoons parsley leaves (fresh or dry)
- 2 garlic cloves, minced
- 3 cups marinara sauce
Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix.
Preheat the oven to 350 degrees F.
Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.
||[Nov. 19th, 2008|12:24 pm]
2lbs ground turkey
1 large onion (chopped)
1 large green bell pepper (chopped)
1 1/2 cups sliced white mushrooms
3 cloves of garlic (finely chopped)
1 tablespoon Italian seasonings
1/2 teaspoon black pepper
1 teaspoon sea salt
1/4 teaspoon nutmeg
1 medium jar Ragu Chunky Tomato pasta sauce
1 small boxes of spaghetti
1 large bag of Kraft Italian Blend shredded cheese
1/2 cup Italian bread crumbs
1/4 cup freshly chopped flat-leaf parsley
Brown the ground turkey in a large pot and drain. Add the vegetables and seasonings, cooking over medium heat until the vegetables are wilted. Add the pasta sauce, stir thoroughly, and increase heat until it starts to boil. Decrease heat to lower, cover, and let simmer for about 15 minutes.
Meanwhile, cook pasta according to package directions (I like it al dente, since it's less mushy). Drain pasta and set aside. Turn off heat on meat sauce and allow to cool for about 5 minutes. Stir in spaghetti and mix thoroughly.
Preheat oven to 375 degrees. In a large cassarole dish spoon in a small portion of the spaghetti-meat sauce mix enough to cover the bottom of the dish. Sprinkle enough cheese of it to cover. Repeat until the dish is full. Cover the top with the breadcrumbs, then the parsley. Place in oven for 25 minutes or until cheese on top is a light golden color. Remove and allow to sit for 10 minutes. Serve with a tossed salad and crusty Italian bread.
|for the veggie lovers.
||[Jul. 9th, 2008|09:00 pm]
|||||Me'shell Ndegeocello, The Way||]|
so, I don't eat enough vegetables. I love them, but I get bored with the ones I'm used to and the ways I'm used to making them. so for the summer/fall, when veggies are everywhere and tastiest, my girlfriend and I decided to be mostly vegetarian, so that we'd learn to make vegetables a more stable/staple part of our diet. to help with this, we got several vegetable and vegetarian cookbooks, started making weekly meal plans, and set a schedule of who's going to cook each night. tonight it was my turn.
Potato-topped vegetables in wine
1 c. carrots, sliced
1 c. cauliflower florets (fresh or frozen)
1 c. cut broccoli (fresh or frozen)
1 c. cut green beans (fresh or frozen)
1 tsp fennel seeds
2/3 c. vegetable stock
1 c. white cooking wine
2/3 c. milk
1 TBS butter
1/4 c. flour
2 TBS fresh sage (2 tsp dried)
2 1/4 c. fresh mushrooms
4 mealy potatoes, peeled and quartered
2 TBS butter
4 TBS plain yogurt
1/4 c. + 2 TBS grated Parmesan cheese
salt and pepper
Preheat oven to 375 degrees.
1. Cook carrots, cauliflower, broccoli, green beans, and fennel seeds in pot of boiling water for 10 minutes. Drain thoroughly and set aside.
2. Melt butter in saucepan and stir in flour, cook for 1 minute. Add vegetable stock, wine, and milk and bring to a boil. Stir until thickened. Stir in vegetables, mushrooms, and sage.
3. To make topping: Cook quartered potatoes in separate pan of boiling water for 10-15 minutes, until cooked through. Drain and mash with butter, yogurt, 1/4 c. cheese, and salt and pepper to taste.
4. Spoon vegetable mixture into deep pie pan or square baking dish. Spoon potato mixture on top, covering the filling completely. Sprinkle with remaining cheese.
5. Cook for 30-35 minutes, until topping is golden.
this works with any combination of vegetables; if you use frozen, put them in the water before it's boiling.