P. 1
Recipes

Recipes

|Views: 11|Likes:
Published by appolinia
My favorite Recipes
My favorite Recipes

More info:

Categories:Types, Recipes/Menus
Published by: appolinia on Apr 25, 2013
Copyright:Attribution Non-commercial

Availability:

Read on Scribd mobile: iPhone, iPad and Android.
download as DOCX, PDF, TXT or read online from Scribd
See more
See less

09/23/2015

pdf

text

original

RECIPES AND MEAL IDEAS

STIR FRY RICE
 Rice (day old, refrigerated)  Add steam-fresh veggies, fresh veggies (peppers, broccoli, etc), chicken, shrimp, egg, bean sprouts, soy sauce  Seasoning packet

PAD THAI
 Seasoning packet  Whole wheat linguini or rice noodles  Add bean sprouts, eggs, and shrimp!

WARM QUINOA SALAD W/TOASTED ALMONDS
 Prep 5 min  Cook 25 min  *Quinoa is often called a supergrain. B/c it contains all 8 essential AA, it’s considered a complete protein. It has a delicate flavor, but some people don’t care for it b/c they find it has a bitter aftertaste. Toasting quinoa helps reduce the bitterness and bring out its tasty nutty flavor. Look for it in health food stores and some supermarkets.  1 ½ c quinoa  2 ½ c plus 1 Tbsp. water  Salt  2 tbsp. reduced-sodium soy sauce  1 Tbsp rice vinegar  1 tsp Asian sesame oil  1 tsp grated peeled fresh ginger  2 green onions, thinly sliced diagonally  ¼ c sliced natural almonds, toasted 1. In 12-inch skillet, toast quinoa on medium 5 min or until fragrant and golden, stirring frequently. 2. Stir 2 ½ c water and ½ tsp salt into toasted quinoa, heat to boiling on high. Reduce heat to low; cover and simmer 15-17 min or until all water is absorbed. 3. Meanwhile, in small bowl, stir together soy sauce, rice vinegar, oil, ginger, green onions, and remaining 1 tablespoon water. 4. Transfer quinoa to large serving bowl. Stir in soy sauce mixture until quinoa is evenly coated. Sprinkle with toasted almonds to serve.

Season with a bit more salt if needed and serve garnished with a few chopped chives.SKINNY OMELETTE I didn't mention it up above. Sprinkle the eggs with some of the chives and let them set. veggies. lettuce.  In your largest non-stick skillet over medium heat (this is one of the few occasions I actually use non-stick) pour the egg mixture and give it a good swirl so that they spread out thinly across the entire pan. Cut in half on a deep diagonal. until the eggs are mostly uniform in color . Starting with one end. you can use a crepe pan or crepe maker . onions. whites. peanuts. Do this with confidence (or practice). Beat well. Thai peanut sauce. green peppers Shrimp sautéed in Thai peanut sauce. and then sprinkle with the cheese and salad greens. Alternately.this works beautifully as well. but ricotta spiked with lemon zest and some herbs would be a perfect. this happens quickly depending on the heat of your pan 15 seconds to one minute. green onions. thin it a bit with water to make it easily spreadable). large cutting board or Silpat-line cookie sheet. Run a spatula underneath the omelette and slide it out of the pan (flat) onto a countertop. Spread the pesto across the surface of the omelette (if you have a thick pesto. roll the omelette away from you. easily spreadable slather for this recipe as well. bean sprouts  Rice. lettuce.they seem to run around the pan more evenly when there aren't huge patches of yolk vs. 2 large (preferably organic) eggs a tiny pinch of fine grain sea salt a few tablespoons of chopped chives a dollop of pesto a bit of goat cheese or feta Sundried tomatoes a small handful of mixed salad greens  Use a fork to beat the eggs and salt in a small bowl. Other combinations:     Salsa Turkey and cheese Hummus. cheese  Anything that can be put in a steam fresh bowl .

diced Green onion Mexican can salsa for spice/flavor 6 garlic cloves.apple cider or balsamic are more fun!). It just goes according to my mood usually at least one container of each.  Make the orzo per pkg instructions (16oz box or bag) and add the above based on your likes or dislikes. Robyn. but I am a creative pharmacist-chef! Experiment with what you like and it will always turn out well! GRILLED PEANUT BUTTER. then I will only add a little vinegar (any type that you like. black and green olives (sliced or "salad). I have no measurable quantities. AND BANANA  Make like grilled cheese with PB & J and banana slices GARDEN SALSA Ingredients: Roma tomatoes (may substitute canned) Stoplight bell peppers.  If I use the sundried tomatoes in oil.ORZO SALAD  I usually use sundried tomatoes. Mix it all together!  Sorry that it's not very pharmaceutically elegant with absolute quantities. diced Sweet yellow onion. JELLY. feta cheese. thawed Salt Ground black pepper 1/4 to 1/2 teaspoon cayenne pepper Garlic salt Black beans . Pepper or any spices that you like. doesn't like onions so they were deleted for her this time). capers and sometimes diced onions (my daughter. minced Apple cider vinegar Lemon juice Olive oil Black eyed peas Frozen Corn.

HUMMUS 2 16 oz cans of chickpeas or garbanzo beans. add more beer for a lighter consistency--sounds crazy but it's great. Mix and Match for a fun drink! Milk Water Ginger Cinnamon Vanilla Extract French Vanilla Coffee Tazo Chai Black Tea Artifical coffee flavoring packet. Beer-Pretzel Dip One boxed package of Fat-free cream cheese One half package of Ranch Powder (found by salad dressings. It's fool proof! Just dip with pretzels.French vanilla Splenda Pumpkin Spice . WARM DRINKS 1 packet Nestle fat free hot chocolate mix Add the following as desired. Keep it chilled.less than a buck and it makes two batches) a few tablespoons of a beer Mix them together for a while... 1/2 cup liquid from can of chickpeas 3-5 tablespoons lemon juice (depending on taste) 1 tablespoon tahini 2-4 cloves garlic 1/2 teaspoon salt 1 tablespoon olive oil Cumin Add fat-free Italian dressing for more flavors if desired.

lightly beaten 1 cup (8 oz) vanilla yogurt 1/2 cup vegetable oil 3 cups frozen mixed berries Topping: 1/4 cup flour 2 T. baking powder 1/2 tsp salt 2 eggs. Fold in blueberries. Sprinkle 1 Tablespoon topping on each muffin. makes 12 muffins.4oz can corn (drained) mix together and refrigerate. Frito Chip Dip 16 oz sour cream 1 pkg hidden valley ranch dry seasoning mix 1 red bell pepper chopped 4oz can green chili peppers (drained) 4oz can chopped black olives (drained) 14. Combine eggs. baking soda and salt. and mix well. combine flour. butter or margarine 1/3 cup sugar In a large bowl. baking powder.Mixed Berry Muffins 2 cups flour 1/2 cup sugar 1/2 tsp baking soda 2 tsp. yogurt and oil. Bake at 375 degrees for 20-25 minutes. Fill paper lined cups 3/4 full. Serve with Frito chips (or any other chips or chopped veggies you may have . sugar. Stir into dry ingredients just until moistened.

seeded. Bring to a boil. celery and onion. Stir to combine with vegetables. Add butternut squash and thyme. Sage (optional) Method Heat olive oil in a large soup pot. Use an immersion blender to puree soup. defrosted ¼ Cup red bell pepper. 3 to 4 minutes. chopped ¼ Cup green bell pepper. Stir in chicken broth and season with salt and pepper. Alternatively.Avocado and Corn Salsa            1 firm ripe avocado. reduce heat and simmer until squash is fork-tender. to taste Ginger. chopped ¼ Cup thinly sliced green onion 1 Tbsp grated lemon peel 2 Tbsp fresh lemon juice 1 Tbsp fresh lime juice 1 tsp coarse ground garlic salt ¾ tsp ground cumin 4 drops red pepper sauce Creamy butternut squash soup Ingredients 2 tablespoons olive oil 2/3 cup diced carrot (about 1 (8-inch) large carrot) 1/2 cup diced celery (about 1 (11-inch) large stalk) 2/3 cup diced onion (about 1 medium onion) 4 cups cubed butternut squash (about 1 medium squash) 1/2 teaspoon chopped fresh thyme 4 to 6 cups low-sodium chicken broth Sea salt and ground black pepper. let the soup cool slightly and carefully puree in batches in a traditional blender. Cook until vegetables have begun to soften and onion turns translucent. Chili        1 can tomato paste 2 cans diced tomatoes (regular or chili pepper) 1 can pinto beans 1 can dark kidney beans 1 can black beans 1 can chili beans 1 lb. ground extra lean turkey . Cinnamon. Add carrot. about 30 minutes. peeled and cubed ¾ Cup frozen corn.

swirling to coat the bottom. Ladle into 6 bowls. covered. and red pepper flakes. beans. and garlic for 4-5 min. for 20 minutes. swirling to coat the bottom. Stir in the spinach. Increase the heat to medium-high and bring to a simmer. crumbled ½ tsp dried thyme. crumbled ¼ tsp salt 1/8 tsp pepper In a large saucepan.5-oz can no-salt-added diced tomatoes. . oregano. stirring occasionally. low-sodium chicken broth 1 15-oz can no-salt-added great northern beans. Sprinkle with the Parmesan. Stir in the broth. rinsed and drained 1 14. or until the spinach is wilted. stirring occasionally. coarsely chopped 1 medium carrot. undrained 1 tsp dried oregano. or until the onion and celery are tender. coarsely chopped 2 small zucchini (about 4 oz each). and carrot for 2-3 minutes. Cook for 2-3 min. covered. heat the oil over medium heat. celery. chopped 1 medium rib of celery. chopped 1 medium garlic clove. Simmer. Stir in the zucchini. coarsely chopped 4 cups fat-free. Chunky Vegetable and Brown Rice Soup           1 tsp olive oil ½ large white or red onion. heat the oil over medium heat. thyme. crumbled ¼ tsp crushed red pepper flakes 2 cups fresh spinash leaves 1/3 cup shredded or grated parmesan cheese In a large saucepan or Dutch oven. or until tender-crisp. celery. stirring occasionally. coarsely chopped 1 medium rib of celery. low-sodium chicken broth ½ cup uncooked instant brown rice ½ tsp dried thyme. or until the flavors have blended. or until tender-crisp. minced 2 cups fat-free. 1 onion Tuscan Bean Soup             1 tsp olive oil ½ small red onion. Cook the onion. Reduce the heat and simmer. tomatoes with liquid. Cook the onion. for 2-3 minutes.

pepper and nutmeg. Garlic salt. 10. 7. 2. salt. rice Black beans. Stir occasionally. Remove lid and allow to cool slightly. onion. oregano. 6. onion. If using smaller or larger size avocados adjust the quantity accordingly. ginger (fresh grated or spiced). When boiling. Reduce the heat and simmer. Cover and reduce heat to low. reduce heat to low. divide in half 1 med. *Large avocados are recommended for this recipe. avocado . Serve in soup bowls and garnish to taste.Pour in the broth. Stir in the remaining ingredients. puree zucchini. tilapia Lime juice. for 10 minutes. heat 1 cup broth. shrimp/garlic. for 10 minutes. Fresh California Avocados. peeled and chopped Instructions 1. salsa. 3. finely chopped ½ tsp salt or to taste ¼ tsp ground black pepper 1/8 tsp ground nutmeg 2 Cups zucchini. 9. Increase the heat to medium high and bring to a simmer. green onions. STEAMFRESH BAG TOPPING IDEAS Teriyaki marinade. partially covered. partially covered. cover and cook for 15 minutes. In large pot with lid. 5. sliced into 1/2 inch pieces 2 cloves garlic. 4. or until vegetables are tender. finely chopped 4 green onions. seeded. Avocado Zucchini Soup Ingredients          4 Cups fat free chicken broth. Add remaining broth and zucchini and bring to a boil. In food processor. green onion. thinly sliced 2 ripe. Return to pan and warm gently. eggs. Cook for 20 minutes. black pepper. 8. broth and avocado in batches. cheese. Simmer. A large avocado averages about 8 ounces. garlic. or until the rice is tender and the flavors have blended.

rinsed and drained  ¾ cup quinoa  3 large carrots. ribs removed 1. Let stand 5 min. minced (2 tsp. Pour liquid from tomatoes in bottom of baking dish. and drizzle each with pan juices before serving. halved lengthwise. and 2 cups water. Stir in black beans. (Can substitute CousCous)  2 Tbs. and bake 1 hour.MEXICAN TACOS Fill small. or until soft. divided  4 large red bell peppers. or until most of liquid has evaporated. quinoa. 2. Add cumin and garlic. Transfer stuffed peppers to serving plates. Stir in spinach and drained tomatoes. Reduce heat to medium-low and simmer 20 minutes. Add onion and celery. and cook 5 minutes. or until quinoa is tender. finely chopped (1/2 cup)  1 Tbs. Quinoa provides whole-grain goodness and a serving of protein. Preheat oven to 350F. 3. Fill each bell pepper half with heaping ¾-cup quinoa mixture. remaining cheese. carrots. round corn tortillas with: Tilapia (for fish tacos) Black beans Salsa Verde Hummus Green/Red Pepper A little bit of cheese Fresh grated ginger root Fresh squeezed lime (May also do “Asian fusion” with cut shrimp and thai peanut sauce + scallions) QUINOA-STUFFED PEPPERS This dish freezes well for future meals. ground cumin  2 cloves garlic. and sprinkle each pepper with 1 tbs. and place in baking dish. Heat oil in saucepan over medium heat. and sauté 1 minute. Bake 15 minutes more. liquid reserved  1 15-oz. . grated (1½ cups)  1 ½ cups grated reduced-fat pepper jack cheese. or until tops of stuffed peppers are browned. cans diced tomatoes. drained. 4. Cook 5 minutes. Uncover.)  1 10-oz. can black beans. if desired. Stir in 1 cup cheese. and bring to a boil. thawed and squeezed dry  2 15-oz. Cover. Cover w/foil. pkg frozen chopped spinach. finely chopped (1 cup)  2 ribs celery. olive oil  1 medium onion. Season with salt and pepper.

and roll loosely. thanks to madre Rocio! . Lay tortillas on baking sheet and warm 3 minutes in oven to soften (or warm in microwave). Spread 1 cup enchilada sauce over bottom of 9x13 inch baking dish. or until heated through. Cook 1 min. Add onion. Preheat oven to 350. diced (1 cup) 1-2 chipotle chiles in adobo sauce. cream cheese. Top with remaining enchilada sauce and cheddar cheese.BUTTERNUT SQUASH ENCHILADAS (Great for freezing!)  1 butternut squash (1 ½ lb). or until soft. or until soft. 5. or until top begins to brown and sauce is bubbly. fat-free cream cheese (~1/2 of an 8 oz pkg) 1 tsp. minced (1 tsp) 3 oz. Divide filling among tortillas. stirring often. 2. and garlic. and mash. Bake 30 minutes. and nutmeg. Scoop squash into bowl. chopped (1/3 cup) 1 16oz can enchilada sauce (traditional and/or green)-buy 2 cans of each kind and then can make lots of mini-enchiladas 8 whole-wheat or corn tortillas (small) 1 cup shredded reduced-fat cheddar cheese 1. Place filled. plus 1 Tbsp sauce 1 clove garlic. cumin. adobo sauce. Roast 45 minutes. and sauté 5-7 min. Place squash cut-side down on baking sheet. Remove from heat. Cook 3 min more. Cool until easy to handle. ground cumin ½ tsp ground nutmeg 4 green onions. halved and seeded (can use one medium and            one small squash) 1 Tbsp olive oil 1 medium onion. Heat oil in saucepan over medium-high heat. SCRAMBLED EGGS WITH CHIPOTLE PEPPER/ADOBO SAUCE A little taste of Mexico in every bite. 3. Stir in mashed squash. rolled tortillas in baking dish. Add chipotle. Preheat oven to 350. and fold in green onions. drained and diced. 4.

and corn. 45 minutes. dark beer tempers the acidity of the tomatoes and the spiciness of the chipotle chiles in this easy recipe. uncovered. tomatoes.            Oven-Crisp Black Bean and Corn Flautas 2 tsp. or until vegetables are soft. rinsed and drained 2 tsp.) 2 15-oz. and garlic. chopped (about 1 cup) 2 cloves garlic. . beer. finely chopped (1 ½ cups)  1 medium red bell pepper. chili powder 1 16-oz. otherwise they’ll crack. can black beans. can diced tomatoes  1 cup fresh or frozen corn Heat oil in 3-qt pot over medium heat. season with salt. Stir in beans. Reduce heat to medium-low. such as New Belgium 1554  1 14-oz. Be sure to cool the filling before you put it in the tortillas. or until fragrant. Cook 1 minute. if desired.  2 Tbsp olive oil  2 chipotle chiles in adobo sauce. bell pepper. divided 1 cup fresh or frozen corn kernels 12 6-inch corn tortillas 1/4 cup chopped cilantro This recipe proves that corn tortillas don’t need to be fried to have the same satisfying crunch as tortilla chips. rinsed and drained  24 oz. and simmer.BLACK BEAN CHILI WITH DARK ALE A slightly sweet. Bring chili to a boil. diced (1 cup)  5 cloves garlic. drained and minced  2 Tbsp ground cumin  1 large onion. minced (about 2 tsp. tub prepared salsa. dark beer. Saute 5-7 minutes. olive oil 1 medium onion. Add chipotles and cumin. minced (5 tsp)  2 14-oz. Stir in onion. cans black beans. or until thick.

Mash beans until mixture is thickened but still chunky. Reduce heat to medium low. Place 2 flautas on each plate. 3. Cook onion 3 to 5 minutes. and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion. and simmer 10 minutes. combine cilantro and remaining salsa in small bowl. or until most of liquid has evaporated. 2. In an electric food processor or blender. Blend until fairly smooth. Heat the bean mixture in a saucepan over medium heat until thoroughly heated. 2. Zucchini Boats 3-4 Zucchini’s 1 lb. Roll tortilla around filling. and some beans remain whole. ground sausage 1 sm. drained and rinsed 1 1/2 cups vegetable broth 1 cup chunky salsa 1 teaspoon ground cumin 4 tablespoons sour cream 2 tablespoons thinly sliced green onion 1. Stir in beans. Repeat with remaining tortillas and black bean mixture. Spoon 1/3 cup black bean mixture down center of tortilla.DIRECTIONS 1. Set on prepared baking sheet. Preheat oven to 425F. combine beans. Cool. salsa. Ladle soup into 4 individual bowls. and season with salt and pepper. and top with remaining salsa. 3. Onion 1 egg Salt and pepper to season to taste 1-2 cups mozzarella shredded cheese . or until tortillas are browned and crisp. and secure closed with toothpick. Coat 2 large baking sheets with cooking spray. or until soft. Remove from heat. or until translucent and fragrant. Add garlic. broth. and cook 1 minute. Bake 6 to 10 minutes. chili powder and 1 cup water. 4. Stir in 1 cup salsa and corn. Heat oil in skillet over medium heat. Meanwhile. Black Bean and Salsa Soup INGREDIENTS       2 (15 ounce) cans black beans. and cumin.

cheese and stuff in boats in a baking dish. sausage. 3 to 4 minutes per side. trimmed of fat and cut into 1-inch pieces 2 small bell peppers (red and/or yellow). garlic. Blanch zucchini for 1 minute. onion. 2. (Contrary to conventional wisdom. soaking skewers in water doesn't protect them. seeded and cut into 1 1/2-inch pieces 1 medium zucchini. TIP: When using wooden skewers. cored. paprika. Blanch bell peppers in boiling salted water for 3 minutes. cut into 1/4-inch-thick rounds 1. Cover with plastic wrap and marinate in the refrigerator for 20 minutes. Meanwhile. Bake at 350 for 30 min. Add chicken and toss to coat well. Served on a bed of couscous. Stir together yogurt. Remove with a slotted spoon and refresh with cold water. Alternate chicken cubes. lemon juice.) MAKE AHEAD TIP: Equipment: Metal or bamboo skewers (see Tip) . Cut zucchini’s lengthwise. exciting supper. Garnish with a sprinkle of chopped parsley. 1/4 cup nonfat plain yogurt 1/4 cup chopped fresh parsley. Drain and season.Directions: Brown sausage and diced onions. preheat grill or broiler. 3. skinless chicken breasts. minced 1 1/2 teaspoons paprika 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1/8 teaspoon cayenne pepper 1 pound boneless. cilantro. parsley. peppers and zucchini on skewers. salt. (longer for larger zucchini’s) Moroccan Chicken Kebabs These North African-inspired kebabs are marinated for just 20 minutes in a vibrant blend of yogurt and spices. Shred insides with a fork leaving a small boat. wrap the exposed parts with foil to keep them from burning. pepper and cayenne in a medium bowl. plus extra for garnish 2 tablespoons chopped fresh cilantro 2 tablespoons lemon juice 1 tablespoon extra-virgin olive oil 3 cloves garlic. Mix with egg. oil. they make a bright. Grill or broil the kebabs until the chicken is no longer pink in the center. cumin. Drain and refresh with cold water.

Drain any excess water and serve as is or salted. With the processor running.    Basic Edamame: 1 pound edamame. miso. sliced 1/4 cup freshly squeezed lime or lemon juice 1 tablespoon brown miso 1 teaspoon kosher salt 1 teaspoon red chili paste 1/4 teaspoon freshly ground black pepper 5 tablespoons olive oil Directions Place the edamame. cooked. Microwave on high for 4 to 6 minutes. Once all of the oil has been added. onion. about 2 cups. stop. Serve with chips or crackers.Edamame Dip           12 ounces shelled. cilantro. scrape down the bowl and then process another 5 to 10 seconds. recipe follows 1/4 cup diced onion 1/2 cup tightly packed fresh cilantro or parsley leaves 1 large garlic clove. chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. fresh or frozen. as desired. and cooled edamame. slowly drizzle in the olive oil. Yield: 4 servings . Taste and adjust seasoning. salt. in or out of shell 1/4 cup water Kosher salt. optional Place the edamame and water into a large microwave-safe bowl. Store in an airtight container for up to 5 days. garlic. lime juice.

then shape ½-inch edge around indentation with your fingers. Press indentation in center of disk using small drinking glass. or you can serve a trio of stuffed sopes as an entrée. Top with Zucchini-Corn Filling or Pico de Gallo. Sprinkle each indentation with 2 tsp grated Monterey Jack cheese. pinching together any cracked edges. optional 1 ½ tsp baking powder 1 tsp salt 1 large egg. the flour used to prepare tortillas. we’ve baked them for entertaining ease. Stir egg. they make beautiful appetizers. Line 2 baking sheets with parchment paper. Roll ¼ cup dough into ball. . 3. or until sopes begin to look dry. 2. into dough. parmesan cheese. Repeat with remaining dough. Bake 10 minutes. Let stand 5 minutes. Return to oven. Whisk together masa harina. or until cheese has melted. and salt in a bowl. round. 4. then oil. 3 cups masa harina ¼ cup parmesan cheese. lightly beaten 3 tbsp vegetable oil or olive oil 1 cup grated Monterey Jack cheese 1. if using. tartlette-like cakes made with masa harina. and bake 5 minutes or more. 1 cup cubed ripe papaya 6 frozen strawberries ½ cup plain soymilk 1 tbsp lime juice 1 tsp light agave nectar or honey ¼ tsp grated fresh ginger Puree in blender Oven-Baked Sopes Sopes are small. baking powder.Stomach-Soothing Papaya Smoothie Frozen strawberries help thicken this morning beverage without the addition of ice. Preheat oven to 350. Instead of frying the sopes on a griddle. Press into 3-inch disk on prepared baking sheet. Stir in 2 ½ cups hot water until mixture forms soft dough. Topped with Zucchini-Corn Filling or Pico de Gallo.

mostly because I forgot to get them at the store)  2 tablespoons minced shallots . 3 tbsp olive oil 1 small onion. and sauté 7 minutes more. Stire in cilantro and lime juice. peeled and thinly sliced 2 medium zucchini. Spoon into oven-baked sopes or tacos. for sprinkling ½ cup crumbled queso fresco or feta cheese.forgot)  1 tablespoon minced garlic  2 teaspoons apple cider vinegar  11/2 quarts chicken stock  2 teaspoons maple syrup  1 teaspoon fresh chopped sage leaves Directions Preheat the oven to 425 degrees F. removed from the casing . Add zucchini and corn. and quesadillas as it does as a filling for Oven-baked Sopes. Line a sheet pan with parchment paper or aluminum foil and place the squash . Drizzle the squash with 2 tablespoons of olive oil and season with 1/4 teaspoon of salt and 1/8 teaspoon black pepper. enchiladas. and sprinkle with chili powder.Zucchini-Corn Filling This ultraversatile filling works just as well in tacos. peeled seeded and rough chopped  3 tablespoons olive oil  3/4 teaspoon salt  1/4 teaspoon freshly ground black pepper  1/4 cup Italian sausage. chopped 6 cloves garlic.(I don't actually use this)  1 cup small dice onion  1/2 cup small dice carrot  1/2 cup small dice celery  1/2 cup small dice leeks . optional Heat oil in skillet over medium-high heat. Add onion and garlic.(I didn't use these either. Roasted Butternut Squash Soup  1 (1 1/2 pound) butternut squash. Place the chopped squash in a medium-size mixing bowl. Stire in beans. and cook 2 minutes.(Again . and cheese if using. and sauté 7 minutes. cut into ½-inch cubes ½ cup fresh or frozen corn kernels ½ cup cooked black beans ¼ cup coarsely chopped cilantro 2 tbsp lime juice Chili powder.

or until the squash is lightly caramelized and tender. Place the squash in the pan with the maple syrup and sage.then put onto a cookie sheet (face up). so it's kind of a toss up. You can leave the skin on (it will pull away from the skin really well once it has been baked. Other Squash tidbits: * Most squash can be baked for ~45 minutes to 1 hour at 350 to 400 degrees . The last time I made it. with maybe a slightly richer taste in the first one.) . carrots. leeks or shallots in my soup when I made it for the Thanksgiving meal or more recently.  When you use a blender to puree the soup. Taste the soup and re-season if necessary with 1/2 teaspoon of salt and 1/8 teaspoon pepper.this is what I do). Cortney adds ginger (she adds ginger to everything though . Remove the squash from the oven and set aside. which brings out a rich flavor. Bring the pan to a boil and reduce to a simmer. ha ha. <Cook. but it does get slippery as you peel it.making it definitely worth it to start asking for small kitchen appliances for major holidays/birthdays/etc.. Otherwise the top of the blender will fly off.just cut in 1/2 and with the seeds scooped out ..on top of the sheet pan. Place a 1-gallon saucepan over medium high heat and add the remaining 1 tablespoon of olive oil to the pan and render the Italian sausage. What I did:  I have not used the sausage...foodnetwork. make sure it is almost completely cooled . There are more squash Recipes available at: http://www. but it also took the time to roast the squash. you can puree the soup in batches using a blender. Use an immersion blender to puree the soup to a smooth consistency and velvety texture. but the second time I just added the raw squash and let it cook in the boiling chicken broth and simmer for ~30 minutes . or you can peel it with a vegetable peeler. but have yet to. I just let it sit on the stove and planned to walk away for a while (aka 2 hours) as it cooled down .> Add the onions.not sure how this worked out for her. celery and <leeks> in the pan and sweat. scalding you with hot soup and throwing cooked celery. I really want to try the lasagna with roasted butternut squash. carrot and squash chunks all over the kitchen so that it looks like someone vomited. Alternately. Keep warm until serving.. and squash up last time and seriously cut ~20-30 minutes of chopping time off the prep . Set the sheet pan into the oven and roast for 30 minutes.by the time I came back.room temperature.com/topics/squash/index. I roasted the squash.as in . Add the <shallots> and garlic to the pan and sweat for 1 minute stirring continuously.  The first time I made it.html. or until the vegetables are all tender. I also added cinnamon (a good balance/spice to any squash) and I liked the addition. Deglaze the pan with the vinegar (this gets the milky/carmely stuff off the bottom of the pan from the onions/carrots/celery) and add the chicken stock to the pan. celery. it was ready to puree and I wasn't frustrated waiting for it to cool to a temperature that I could blend. about 3 minutes.. onion. stirring often for 5 to 7 minutes. (sometimes it takes longer depending on how thick it is and sometimes it takes less time) .both times it turned out really good. stirring often until the meat is caramelized and has released most of its fat. Continue to cook the soup for 30 minutes.really just until tender when pierced with a fork.  The last time I made it.)  I used the food processor to chop the carrots.

once baked.also a preferred squash.these are more summer vegetables than fall/winter. . * Acorn Squash (Green and small/acorn-shaped) is also very good . can be eated alone or with Butter. Cinnamon alone. * Buttercup squash (green and small/round) is my favorite and probably the sweetest.not as sweet as buttercup but sweeter than butternut squash . * Squash. but it provides a good base for different flavors to be added. maple syrup. It's really personal preference. I think this is the most bland one. or a combination of any of these things. * Butternut squash (tan and odd-shaped) is mildly sweet and very versatile. cinnamon & Sugar. Salt & Pepper.Types of Squash: * Spaghetti squash (yellow and oblong/oval) is stringy like spaghetti and can be eaten with spaghetti sauce if you want to (Cortney does this). * Yellow Summer Squash and Zucchini squash are also considered part of the family. but I use them for sautee-ing and stir fry instead of baking them .

1 box German Chocolate Cake Mix (Pillsbury). mix well. Bake @350 x 15 min then 25 min more after sprinkling the rest of powdered sugar on top. sugar minus 2 TBS. 2 eggs. evaporated milk in the microwave 6) Sprinkle chocolate chips over the baked "crust" and then pour melted caramel over. butter (melted). 3)Spread 1/2 the mix in the bottom of the pan (will be sticky) 4) Bake this for 6 minutes at 350 degrees 5) While that is baking melt the caramels (unwrapped) and 1/3 c. 1 6oz. 2)Combine cake mix. 1 can of EVAPORATED milk. evaporated milk. Spread in 9x13 pan. Caramel Brownies Ingredients: 1 large pkg of individually wrapped caramels (might be a 14oz bag? not sure). Mix cream cheese. 2 eggs. vanilla. butter. 3/4 c. powdered sugar 1 9x13 pan Blend cake. and 1/3 c. pkg of semi-sweet chocolate chips Directions: 1)Grease and lightly flour a 13x9 inch pan.DESSERTS DEUTSCHE BUTTER KUCHEN            1 yellow cake mix 2 eggs 1 melted stick of butter 8 oz cream cheese 2 more eggs ½ tsp vanilla 1 lb. butter. Pour on top of cake in pan. 7) Top/crumble remaining brownie mix over top (I like too flatten pieces out in my hand and then place them over the caramel) 8)Bake at 350 for 15-20 mins and Enjoy! .

You're Reading a Free Preview

Download
scribd
/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->