Lasagna noodles cooked to pkg directions
1 cup cottage cheese
1/2 cup sour cream
4 eggs
10 oz frozen spinach thawed and drained of excess water
1/2 cup chopped onion
1 tsp oregano
1/2 tsp salt
1 1/2 cup marinara sauce
shredded mozarella or cheddar cheese
parmesan cheese
Mix together all ingredients, except for noodles and shredded cheeses. Layer in a 9x13 pan: noodles, spinach mixture, marinara, and shredded cheese. Repeat layers once more. Cook for 40 min. on 375
Wednesday, December 9, 2009
Broccoli Cheese Soup (Rachel McCewen)
I made this last night and it was perfect for the cold winter days!
3 cups vegetable broth
1/4 cup butter
1 large baking potato, or 2 small potatoes cut into small cubes
2 cups fresh broccoli cut into small florets
1/2 onion chopped
sliced carrots (I used 2 large ones)
3/4 cup flour
2 1/2 cups milk
2 cups cheddar cheese shredded
1/2 tsp dry mustard
1/8 tsp cayenne pepper
Bring vegetable broth and butter to a boil and add potatoes and carrots. Let boil for 15 min. Add broccoli and onions and allow to get tender. In a separate bowl mix milk and flour together. When broccoli and onions are soft, add milk mixture to the boiling water, allowing soup to thicken. Then add mustard, cayenne, and cheese. Stir until cheese is well combined. If soup is too thick, you can add more milk.
3 cups vegetable broth
1/4 cup butter
1 large baking potato, or 2 small potatoes cut into small cubes
2 cups fresh broccoli cut into small florets
1/2 onion chopped
sliced carrots (I used 2 large ones)
3/4 cup flour
2 1/2 cups milk
2 cups cheddar cheese shredded
1/2 tsp dry mustard
1/8 tsp cayenne pepper
Bring vegetable broth and butter to a boil and add potatoes and carrots. Let boil for 15 min. Add broccoli and onions and allow to get tender. In a separate bowl mix milk and flour together. When broccoli and onions are soft, add milk mixture to the boiling water, allowing soup to thicken. Then add mustard, cayenne, and cheese. Stir until cheese is well combined. If soup is too thick, you can add more milk.
Wednesday, November 11, 2009
"Beef" Enchiladas
I thought this acutally turned out really well. I wish I had thought to try it sooner. I gave Jett a half of one of these and he ate it all! I challenge everyone to make it, boccoa product and all, and see if your family likes it.
1 pkg. bocca crumbles (found in the frozen section)
1/2 of an onion chopped
1 can green chilis
1 can olives, sliced
1/2 pkg taco seasoning
2 cloves garlic, crushed
1 tsp. garlic powder
flour or corn tortillas
one large can red enchilada sauce
2 cups shredded cheddar, or fiesta blend cheese
Saute garlic in olive oil until fragrant. Add onions and cook until soft. Add bocca crumbles and cook on medium heat until thawed and warmed through. Add green chili's, taco seasoning, and garlic powder. Stir and cook on low heat until well combined. Remove from heat and add half of the olives. Pour 1/2 cup enchilada sauce in a 9x13 pan and spread evenly to coat. Divide meat mixture evenly between tortillas, sprinkle a little cheese on each, roll them tightly and place seam side down in the pan. Cover with enchilada sauce, the rest of the olives, and more cheese. Bake at 350 for 30 min.
1 pkg. bocca crumbles (found in the frozen section)
1/2 of an onion chopped
1 can green chilis
1 can olives, sliced
1/2 pkg taco seasoning
2 cloves garlic, crushed
1 tsp. garlic powder
flour or corn tortillas
one large can red enchilada sauce
2 cups shredded cheddar, or fiesta blend cheese
Saute garlic in olive oil until fragrant. Add onions and cook until soft. Add bocca crumbles and cook on medium heat until thawed and warmed through. Add green chili's, taco seasoning, and garlic powder. Stir and cook on low heat until well combined. Remove from heat and add half of the olives. Pour 1/2 cup enchilada sauce in a 9x13 pan and spread evenly to coat. Divide meat mixture evenly between tortillas, sprinkle a little cheese on each, roll them tightly and place seam side down in the pan. Cover with enchilada sauce, the rest of the olives, and more cheese. Bake at 350 for 30 min.
Sunday, October 11, 2009
Butternut Squash Soup (Emily Ballard)
1 butternut squash, peeled
Nutmeg
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
6 cups vegetable (or chicken if you're not veg) stock
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
Nutmeg
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
6 cups vegetable (or chicken if you're not veg) stock
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
Tuesday, September 22, 2009
Sweet Tamale Pie
2 bag bocca crumbles
2 pkgs. Jiffy muffin mix, prepared according to pkg directions
3 cans tomato soup
1 onion diced
1 can corn drained
1 can olives, sliced
1 1/2 tsp. garlic powder
2 1/2 tsp. chili powder
1 Tbs. taco seasoning
1 tsp. oregano
Saute onion in olive oil until the onion becomes transparent and soft. Add bocca crumbles and cook until warmed through. Put in a bowl and mix in tomato soup, olives, corn, and spices. I like to taste it and see if I think it needs any more spices (the measurements on the spices is just an estimate). Pour this mixture into a 9x13 baking dish and mix up the jiffy mix. Spread jiffy mix on top of the taco mixture. Bake on the tempture on jiffy box until cornbread is golden brown.
2 pkgs. Jiffy muffin mix, prepared according to pkg directions
3 cans tomato soup
1 onion diced
1 can corn drained
1 can olives, sliced
1 1/2 tsp. garlic powder
2 1/2 tsp. chili powder
1 Tbs. taco seasoning
1 tsp. oregano
Saute onion in olive oil until the onion becomes transparent and soft. Add bocca crumbles and cook until warmed through. Put in a bowl and mix in tomato soup, olives, corn, and spices. I like to taste it and see if I think it needs any more spices (the measurements on the spices is just an estimate). Pour this mixture into a 9x13 baking dish and mix up the jiffy mix. Spread jiffy mix on top of the taco mixture. Bake on the tempture on jiffy box until cornbread is golden brown.
Vegetable Pot Pie
I adapted this recipe from the blog "I love to eat good food"
2 frozen pie crusts thawed
2 carrots, chopped
2 celery stalks chopped
4 red potato's cut into cubes
1 onion, diced
1 cup frozen peas
3 cups vegetable broth
2 cans cream of celery, or cream of mushroom soup
oregano
basil
Italian seasoning
salt and pepper
Saute onion in a large pan in olive oil until onion becomes transparent. Add three cups of vegetable broth and all of the vegetables except the peas, and bring to a boil. Boil until carrots are soft. Add cream of celery soup, peas, and season to taste. Fill one of the pie crusts with soup mixture, put the other pie crust on top, and press the edges together to seal. Cook on the temperature and time that the pie crust says.
2 frozen pie crusts thawed
2 carrots, chopped
2 celery stalks chopped
4 red potato's cut into cubes
1 onion, diced
1 cup frozen peas
3 cups vegetable broth
2 cans cream of celery, or cream of mushroom soup
oregano
basil
Italian seasoning
salt and pepper
Saute onion in a large pan in olive oil until onion becomes transparent. Add three cups of vegetable broth and all of the vegetables except the peas, and bring to a boil. Boil until carrots are soft. Add cream of celery soup, peas, and season to taste. Fill one of the pie crusts with soup mixture, put the other pie crust on top, and press the edges together to seal. Cook on the temperature and time that the pie crust says.
Monday, August 10, 2009
Grilled Portobello Burger with Sun-Dried Tomato's and Garlic Herb Mayonaise (The Tasty Kitchen)
We just tried this tonight, and as a mushroom lover, I thought it was a great alternative to a regular hamburger. Jared, however does not like mushroom's, and was not a fan. I guess I will be having it by myself from now on.
For The Garlic Herbed Mayonnaise:
⅓ cups Mayonnaise, Hellman's Or Best Foods
2 teaspoons White Wine Vinegar Or Lemon Juice
1 teaspoon Flat-leaf Parsley, Finely Chopped
1 teaspoon Fresh Rosemary, Minced
½ teaspoons Garlic, Minced
For The Sandwiches:
4 whole Kaiser Rolls (I just used sesame seed buns)
4 whole Large Portobello Mushroom Caps (about 1 1/4 Pounds)
¼ cups Extra Virgin Olive Oil
Kosher Salt To Taste
Freshly Ground Black Pepper, To Taste
Sun-dried Tomato Halves, Packed In Olive Oil
2 leaves Romaine Lettuce (large)
1. Heat a pan to medium-high heat. Brush the portobello mushroom caps with olive oil and season liberally with salt and pepper on both sides. Add to the heated pan and cook for 5-8 minutes on the first side, then turn over and cook for 4-5 minutes on the second side.
2. Heat your rolls gently in the microwave and spread both halves with your mayo mixture. Place as many as desired sun-dried tomatoes on your roll and top with a portobello cap. Finish with the romaine lettuce and top with other half of the roll. Enjoy
For The Garlic Herbed Mayonnaise:
⅓ cups Mayonnaise, Hellman's Or Best Foods
2 teaspoons White Wine Vinegar Or Lemon Juice
1 teaspoon Flat-leaf Parsley, Finely Chopped
1 teaspoon Fresh Rosemary, Minced
½ teaspoons Garlic, Minced
For The Sandwiches:
4 whole Kaiser Rolls (I just used sesame seed buns)
4 whole Large Portobello Mushroom Caps (about 1 1/4 Pounds)
¼ cups Extra Virgin Olive Oil
Kosher Salt To Taste
Freshly Ground Black Pepper, To Taste
Sun-dried Tomato Halves, Packed In Olive Oil
2 leaves Romaine Lettuce (large)
1. Heat a pan to medium-high heat. Brush the portobello mushroom caps with olive oil and season liberally with salt and pepper on both sides. Add to the heated pan and cook for 5-8 minutes on the first side, then turn over and cook for 4-5 minutes on the second side.
2. Heat your rolls gently in the microwave and spread both halves with your mayo mixture. Place as many as desired sun-dried tomatoes on your roll and top with a portobello cap. Finish with the romaine lettuce and top with other half of the roll. Enjoy
Tuesday, June 30, 2009
Cheesy Veggie Shells
Ok, this is yet another recipe from PW Cooks. So far, they've all been good so you can't complain! I thought this was a great summer recipe and a wonderful way of combining lots of yummy veggies with cheese!
16 ounces medium pasta shells
1 pound asparagus, cut into 1 1/2-inch pieces (avoid tough parts)
1/2 pound broccoli, cut into small florettes
1/2 pound zucchini (about 1 medium zucchini), diced
1/2 cup frozen peas
3 green onions, sliced (white and light green parts)
3 cloves garlic, minced
4 tablespoons butter
2 tablespoons olive oil
20 to 22 ounces whole milk ricotta cheese
2 eggs
1/2 teaspoon salt
freshly ground black pepper
1 1/2 cup Parmesan cheese, grated
Extra olive oil, for drizzling
Cook pasta until extremely al dente—with still quite a bit of bite. Melt butter with the olive oil over medium-low to medium heat, then add in the garlic.Add the asparagus to the pan and cook for five minutes. Sprinkle in a little salt. Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the frozen peas, stir together, then turn off the heat. Set aside.In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined. To assemble, butter a 9 x 13-inch baking dish. Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface. Sprinkle 1/3 of the Parmesan over the ricotta, then 1/2 of the vegetables. Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan. Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.
16 ounces medium pasta shells
1 pound asparagus, cut into 1 1/2-inch pieces (avoid tough parts)
1/2 pound broccoli, cut into small florettes
1/2 pound zucchini (about 1 medium zucchini), diced
1/2 cup frozen peas
3 green onions, sliced (white and light green parts)
3 cloves garlic, minced
4 tablespoons butter
2 tablespoons olive oil
20 to 22 ounces whole milk ricotta cheese
2 eggs
1/2 teaspoon salt
freshly ground black pepper
1 1/2 cup Parmesan cheese, grated
Extra olive oil, for drizzling
Cook pasta until extremely al dente—with still quite a bit of bite. Melt butter with the olive oil over medium-low to medium heat, then add in the garlic.Add the asparagus to the pan and cook for five minutes. Sprinkle in a little salt. Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the frozen peas, stir together, then turn off the heat. Set aside.In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined. To assemble, butter a 9 x 13-inch baking dish. Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface. Sprinkle 1/3 of the Parmesan over the ricotta, then 1/2 of the vegetables. Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan. Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.
Tuesday, June 9, 2009
Enchilada Bake (Girl in the Kitchen)
12 oz. vegetarian burger crumbles
1 packet taco seasoning
2 15.5-oz. cans enchilada sauce
18 corn tortillas
2 15.5-oz. cans pinto beans, drained
2 green onions, chopped
2 cups cheddar cheese, shredded )
1 4.5-oz. can diced green chilies
2 cups Fritos corn chips, finely crushed
• Preheat the oven to 375°F.
• In a small bowl, combine the burger crumbles and taco seasoning and set aside.
• Spray a 9-inch by 13-inch pan with oil.
• In layers, spread a generous amount of enchilada sauce, 6 corn tortillas, 2 cans of pinto beans, a handful of green onion, a third of the shredded “cheese,” half the can of green chilies, lots more enchilada sauce, 6 more tortillas, all the seasoned burger crumbles, another third of the “cheese,” the remaining green chilies, more enchilada sauce, then the final 6 tortillas, more enchilada sauce, and the rest of the “cheese.” Cover in foil and bake for 30 minutes. • Remove the foil, top the entire casserole with the Fritos, and bake for another 15 to 30 minutes or until bubbly and browned.
1 packet taco seasoning
2 15.5-oz. cans enchilada sauce
18 corn tortillas
2 15.5-oz. cans pinto beans, drained
2 green onions, chopped
2 cups cheddar cheese, shredded )
1 4.5-oz. can diced green chilies
2 cups Fritos corn chips, finely crushed
• Preheat the oven to 375°F.
• In a small bowl, combine the burger crumbles and taco seasoning and set aside.
• Spray a 9-inch by 13-inch pan with oil.
• In layers, spread a generous amount of enchilada sauce, 6 corn tortillas, 2 cans of pinto beans, a handful of green onion, a third of the shredded “cheese,” half the can of green chilies, lots more enchilada sauce, 6 more tortillas, all the seasoned burger crumbles, another third of the “cheese,” the remaining green chilies, more enchilada sauce, then the final 6 tortillas, more enchilada sauce, and the rest of the “cheese.” Cover in foil and bake for 30 minutes. • Remove the foil, top the entire casserole with the Fritos, and bake for another 15 to 30 minutes or until bubbly and browned.
Sunday, June 7, 2009
Martha's Poppy Seed Salad
I think this is a great summer recipe for salads! I got it from my sis-in-law Martha, and whenever I make it I always get compliments.
Dressing (makes quite a bit!)
Combine in a processor:
1 slice red onion
3/4 cup sugar
1/3 cup white vinegar
1 tsp. salt
1 tsp. dry mustard
1 cup oil
1 Tbs. poppy seeds.
Salad
Spring mix, or red leaf lettuce
3/4 cup caramelized slivered almonds. (put in a small pan on medium low heat, add a few spoonfuls of sugar, and stir frequently until sugar melts and almonds are toasted.)
1 cup craisins
1 apple diced, or pears, or you could use bananas.
Dress salad and enjoy!
Dressing (makes quite a bit!)
Combine in a processor:
1 slice red onion
3/4 cup sugar
1/3 cup white vinegar
1 tsp. salt
1 tsp. dry mustard
1 cup oil
1 Tbs. poppy seeds.
Salad
Spring mix, or red leaf lettuce
3/4 cup caramelized slivered almonds. (put in a small pan on medium low heat, add a few spoonfuls of sugar, and stir frequently until sugar melts and almonds are toasted.)
1 cup craisins
1 apple diced, or pears, or you could use bananas.
Dress salad and enjoy!
Simple Tomato Cream Pasta
This is similar to my Vodka Cream Pasta recipe, but a little lighter in flavor. We had it for the first time today and I thought it was yummy. We made it as is, but I'm sure you could add any of your favorite veggies, or meat if you're cooking for a carnivore :)
3/4 - 1 lb penne pasta
1-2 Tbs. butter
1-2 Tbs. olive oil
3 cloves garlic (minced or crushed)
1 small onion-diced
1/2 cup white wine
8 oz. plain tomato sauce
1 cup heavy cream
salt & pepper
basil (fresh, or dry)
parsley (optional)
In a large pan melt butter and olive oil on medium heat. Add garlic and saute. Add onions and saute until soft. Add white wine and let alcohol reduce for a few minutes. Add tomato sauce and mix well. Add cream, mix, and remove from heat. Add salt and pepper, basil, and parsley. Mix with pasta and enjoy!
3/4 - 1 lb penne pasta
1-2 Tbs. butter
1-2 Tbs. olive oil
3 cloves garlic (minced or crushed)
1 small onion-diced
1/2 cup white wine
8 oz. plain tomato sauce
1 cup heavy cream
salt & pepper
basil (fresh, or dry)
parsley (optional)
In a large pan melt butter and olive oil on medium heat. Add garlic and saute. Add onions and saute until soft. Add white wine and let alcohol reduce for a few minutes. Add tomato sauce and mix well. Add cream, mix, and remove from heat. Add salt and pepper, basil, and parsley. Mix with pasta and enjoy!
Tuesday, June 2, 2009
Easy Squash Side
3-4 medium sized yellow summer squash sliced into rounds
1 onion diced
1/2 bag frozen corn
1-2 cups shredded cheddar cheese
galic powder
pepper
Saute onion in butter until soft
Add squash and corn, season with garlic powder and pepper
Saute on medium low heat until squash is soft
Turn heat to low and add cheese, cover and wait until cheese melts
Serve and enjoy
1 onion diced
1/2 bag frozen corn
1-2 cups shredded cheddar cheese
galic powder
pepper
Saute onion in butter until soft
Add squash and corn, season with garlic powder and pepper
Saute on medium low heat until squash is soft
Turn heat to low and add cheese, cover and wait until cheese melts
Serve and enjoy
Wednesday, April 1, 2009
Pasta with Roasted Red Pepper Sauce
I got this recipe off "The Pioneer Woman Cooks" website. We tried it out tonight, and I thought it turned out pretty good!
3 red bell peppers
2 tablespoons pine nuts (optional)
1/2 medium onion, finely diced
3 cloves garlic, minced
1/2 cup heavy cream
Flat leaf parsley, finely minced
Fresh Parmesan, shaved or grated
1/2 to 1 pound pasta: orecchiette, penne, fusilli, etc.
Roast red peppers on your grill or using your broiler. Make sure they are nice and black!, Let them cool for just a minute or two, then place them in a Ziploc bag to allow to sweat. Next, peel the charred skins from the peppers, cut off the tips, then removed seeds. Cut into strips, set aside.
Lightly toast pine nuts in a skillet. Set aside.
Puree peppers with pine nuts in a blender or food processor. Set aside.
Cook pasta according to package directions.
In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.
Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, then stir together.
Place pasta into a bowl, top with chopped parsley, and grated parmesan. Enjoy!
Tuesday, February 24, 2009
Rice and Bean Cassarole (Melissa Vogt)
1 15 ounce Pinto Beans
1 cup uncooked white rice
1 can (15.5 ounces) Corn (undrained)
1 1/2 cup Water
1 1/2 cup Salsa
1 cup cheese shredded
Mix all ingredients except the cheese. Put into a 9x13 casserole dish. Cover and bake at 350 degrees for 1 to 1 1/2 hours. Make sure all liquid is absorbed and rice is tender. Sprinkle with cheese and return to oven until cheese is melted. Serve with flour tortillas and tortilla chips.
1 cup uncooked white rice
1 can (15.5 ounces) Corn (undrained)
1 1/2 cup Water
1 1/2 cup Salsa
1 cup cheese shredded
Mix all ingredients except the cheese. Put into a 9x13 casserole dish. Cover and bake at 350 degrees for 1 to 1 1/2 hours. Make sure all liquid is absorbed and rice is tender. Sprinkle with cheese and return to oven until cheese is melted. Serve with flour tortillas and tortilla chips.
Spicy Black Beans with Coconut Milk (Melissa Vogt)
1 Sweet Onion - chopped
2 Cloves of Garlic - minced
2 Tablespoons Thai Red Curry Paste (it's in the Asian section at stores)
2 Cans (15 ounce each)
Kidney Beans - rinsed and drained
1 Can (14 1/2 ounces) diced Tomatoes - undrained
1 Can (13 1/2 ounces) Coconut Milk (also found in Asian section at stores)
1 Tablespoon sugar
1 Teaspoon salt
Zest and juice from 1 lime
2-3 green onions chopped
Fresh Cilantro chopped
Melt a little butter in and saute onion about 5 minutes until soft. Add garlic and cook 1 minute. Then stir in beans, tomatoes, coconut milk, sugar, salt, lime zest and juice. Heat mixture to boil and then reduce heat to a simmer and cover and let simmer for 30-35 minutes stirring occasionally. Top each serving with some fresh chopped green onions and fresh cilantro.
2 Cloves of Garlic - minced
2 Tablespoons Thai Red Curry Paste (it's in the Asian section at stores)
2 Cans (15 ounce each)
Kidney Beans - rinsed and drained
1 Can (14 1/2 ounces) diced Tomatoes - undrained
1 Can (13 1/2 ounces) Coconut Milk (also found in Asian section at stores)
1 Tablespoon sugar
1 Teaspoon salt
Zest and juice from 1 lime
2-3 green onions chopped
Fresh Cilantro chopped
Melt a little butter in and saute onion about 5 minutes until soft. Add garlic and cook 1 minute. Then stir in beans, tomatoes, coconut milk, sugar, salt, lime zest and juice. Heat mixture to boil and then reduce heat to a simmer and cover and let simmer for 30-35 minutes stirring occasionally. Top each serving with some fresh chopped green onions and fresh cilantro.
Thursday, February 19, 2009
Barbeque Black Bean Burritos
3 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
3 diced tomatoes
1 (15 ounce) can black beans, rinsed and drained
1 can corn, drained
2 cups cooked white rice
3 tablespoons chopped fresh cilantro
2 cups shredded cheese
1 (18 ounce) bottle barbecue sauce
10 (10 inch) flour tortillas
In a large saucepan (wok pans also work well) heat oil over medium-high and saute yellow onion, garlic, and bell pepper until onions become translucent. Add black beans,corn and tomatoes. Heat through.
In a medium size mixing bowl combine heated mixture with cooked rice, cilantro, 1 cup cheese, and 3/4 cup barbecue sauce.
Lay tortillas on flat surface. Spoon about 3/4 cup of filling onto each tortilla's center. Wrap tortilla so that mixture is captured on the inside .
In a casserole dish pour barbecue sauce to coat the dish's bottom. Place burritos in dish seam side down and pour more barbecue sauce on top of them. Sprinkle with cheddar or monterey jack cheese. Bake in a preheated 350 degrees for 30 min.
1 small onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
3 diced tomatoes
1 (15 ounce) can black beans, rinsed and drained
1 can corn, drained
2 cups cooked white rice
3 tablespoons chopped fresh cilantro
2 cups shredded cheese
1 (18 ounce) bottle barbecue sauce
10 (10 inch) flour tortillas
In a large saucepan (wok pans also work well) heat oil over medium-high and saute yellow onion, garlic, and bell pepper until onions become translucent. Add black beans,corn and tomatoes. Heat through.
In a medium size mixing bowl combine heated mixture with cooked rice, cilantro, 1 cup cheese, and 3/4 cup barbecue sauce.
Lay tortillas on flat surface. Spoon about 3/4 cup of filling onto each tortilla's center. Wrap tortilla so that mixture is captured on the inside .
In a casserole dish pour barbecue sauce to coat the dish's bottom. Place burritos in dish seam side down and pour more barbecue sauce on top of them. Sprinkle with cheddar or monterey jack cheese. Bake in a preheated 350 degrees for 30 min.
Friday, February 6, 2009
Cauliflower Soup (Girl in the Kitchen - Katie)
1 stick butter
1/2 onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 to 2 heads cauliflower,
roughly chopped
2 tablespoons chopped fresh or dried parsley
2 quarts vegetable broth or stock
2 cups whole milk
6 tablespoons flour
1 cup half & half
2 to 4 teaspoons salt, to taste
1 generous cup sour cream, at room temperature
In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an addition couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half & half.
1/2 onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 to 2 heads cauliflower,
roughly chopped
2 tablespoons chopped fresh or dried parsley
2 quarts vegetable broth or stock
2 cups whole milk
6 tablespoons flour
1 cup half & half
2 to 4 teaspoons salt, to taste
1 generous cup sour cream, at room temperature
In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an addition couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half & half.
Wednesday, January 28, 2009
Easy French Bread
I had never made bread until I made this. It was very easy, and super yummy! Also, I did not have a mixer, so I just mixed and kneaded the dough with my hands. Thanks for the great recipe Cairen!
Combine in a large bowl, or mixer:
3 cups hot water
2 Tbls dry active yeast
2 Tbls sugar
1 Tbls salt
2 Tbls butter
7 cups flour
Mix all ingredients on low till mixed. Then mix on high for 4 minutes. Divide into four rolled logs. Grease cookie sheet and sprinkle bottom with corn meal. Let dough rest for 30 minutes. Bake for 20 min. at 400 degrees.
Combine in a large bowl, or mixer:
3 cups hot water
2 Tbls dry active yeast
2 Tbls sugar
1 Tbls salt
2 Tbls butter
7 cups flour
Mix all ingredients on low till mixed. Then mix on high for 4 minutes. Divide into four rolled logs. Grease cookie sheet and sprinkle bottom with corn meal. Let dough rest for 30 minutes. Bake for 20 min. at 400 degrees.
Thursday, January 8, 2009
Delicious Pesto
1 16 pkg. penne pasta, cooked according to pkg. directions. Save one ladleful of pasta water for sauce.
Combine in a processor and mix until a thick sauce forms:
20 basil leaves
zest of one lemon
1/4 cup toasted pine nuts
1/3 cup olive oil
1/2 cup shredded Parmesan cheese
3 cloves of garlic crushed, or minced
pepper
When pasta is almost done, add ladle of pasta water to pesto sauce and mix in processor again. Toss pesto with warm pasta and sprinkle with more Parmesan cheese.
Combine in a processor and mix until a thick sauce forms:
20 basil leaves
zest of one lemon
1/4 cup toasted pine nuts
1/3 cup olive oil
1/2 cup shredded Parmesan cheese
3 cloves of garlic crushed, or minced
pepper
When pasta is almost done, add ladle of pasta water to pesto sauce and mix in processor again. Toss pesto with warm pasta and sprinkle with more Parmesan cheese.
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