3/4 cup milk
6 tablespoons heavy cream, frozen in an ice cube tray (3 cubes)
6 ice cubes
2 tablespoons agave nectar or maple syrup
2 teaspoons vanilla extract
1/2 teaspoon chia seeds (optional, looks like vanilla bean)
Blend all ingredients in a high-power blender.* Serve immediately.
*I use the Smoothie setting on my Blendtec blender.
Monday, August 15, 2016
Tuesday, April 3, 2012
Chicken Cheese Chowder
1 cup shredded carrot1/4 cup chopped onion
2 Tablespoons butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup cooked, chopped chicken
4 ounces of sliced mushrooms (I pulverize mine into unrecognizable bits)
3 Tablespoons dry white wine
1 teaspoon celery salt*
1/2 teaspon Worcestershire sauce
2 cups shredded cheddar cheese
2 cups milk
salt and pepper, to taste
*If you don't have celery salt, grind 2 parts coarse salt and 2 parts celery seed in a coffee grinder.
2 Tablespoons butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup cooked, chopped chicken
4 ounces of sliced mushrooms (I pulverize mine into unrecognizable bits)
3 Tablespoons dry white wine
1 teaspoon celery salt*
1/2 teaspon Worcestershire sauce
2 cups shredded cheddar cheese
2 cups milk
salt and pepper, to taste
*If you don't have celery salt, grind 2 parts coarse salt and 2 parts celery seed in a coffee grinder.
- Saute the carrots and onion in butter until tender.
- Blend in the flour and then add the broth. Cook and stir until thickened.
- Stir in the chicken, mushrooms, wine, celery salt, and Worcestershire sauce, and milk. Heat through.
- Add the cheese and cook until melted. Do not boil.
- Add salt and pepper to taste.
Monday, March 5, 2012
Black Bean Burgers
1 Tablespoon olive oil
1 small onion, coarsely chopped
1 medium red bell pepper, chopped
4 medium cloves of garlic, minced or pressed
1/2 teaspoon cumin
1/4 teaspoon turmeric
1-1/2 cups cooked or canned black beans, drained
1 cup cooked brown rice*
2 cups fresh whole wheat bread crumbs**
hot pepper sauce to taste (such as Tabasco)
1 Tablespoon ketchup
1-1/2 teaspoons sea salt
*Original recipe called for basmati rice, but use whatever you have on hand. I made mine with short-grain brown rice, and they were very tasty.
**Use gluten-free bread crumbs if desired.
1 small onion, coarsely chopped
1 medium red bell pepper, chopped
4 medium cloves of garlic, minced or pressed
1/2 teaspoon cumin
1/4 teaspoon turmeric
1-1/2 cups cooked or canned black beans, drained
1 cup cooked brown rice*
2 cups fresh whole wheat bread crumbs**
hot pepper sauce to taste (such as Tabasco)
1 Tablespoon ketchup
1-1/2 teaspoons sea salt
*Original recipe called for basmati rice, but use whatever you have on hand. I made mine with short-grain brown rice, and they were very tasty.
**Use gluten-free bread crumbs if desired.
- Heat the olive oil over medium heat. Add onion, red pepper, and garlic. Cook, stirring frequently, until onion is soft and translucent.
- Stir in cumin and turmeric and cook for one more minute.
- In a food processor fitted with the chopping blade, combine beans, rice, and vegetable mixture until smooth.
- Transfer to a large bowl and stir in bread crumbs. Season with salt, pepper, and hot pepper sauce and mix well.
- Flatten 1/4-cup portions into patties and then grill or pan fry for 3-5 minutes per side.
Monday, October 24, 2011
Butternut Squash Soup With Beans and Bacon
3 slices bacon1 cup chopped onion
2/3 cup chopped celery
3 garlic cloves, minced or pressed
1/4 cup dry white wine
4 cups cubed and peeled butternut squash*
4 cups chicken broth
1 teaspoon ground cumin
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon cinnamon
1/4 cup half and half
1 Tablespoon chopped fresh oregano or 1 teaspoon dried
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 15-ounce cans Northern beans, rinsed and drained
3 Tablespoons toasted pumpkin seeds (optional)
*To make it easy to peel and cut the squash, boil a pan of water and remove from heat. Put whole squash in water and cover for 10 minutes. Carefully remove and dry off, and then use a vegetable peeler to remove the skin.
2/3 cup chopped celery
3 garlic cloves, minced or pressed
1/4 cup dry white wine
4 cups cubed and peeled butternut squash*
4 cups chicken broth
1 teaspoon ground cumin
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon cinnamon
1/4 cup half and half
1 Tablespoon chopped fresh oregano or 1 teaspoon dried
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 15-ounce cans Northern beans, rinsed and drained
3 Tablespoons toasted pumpkin seeds (optional)
*To make it easy to peel and cut the squash, boil a pan of water and remove from heat. Put whole squash in water and cover for 10 minutes. Carefully remove and dry off, and then use a vegetable peeler to remove the skin.
- Cook the bacon until very crisp and then set the bacon aside, reserving 2 Tablespoons of drippings.
- Saute onion and celery in bacon drippings on medium heat until tender, and then add minced garlic. Sautee one minute more.
- Add squash and cook another 3 minutes. Add wine and cook until liquid almost evaporates.
- Stir in chicken broth, cumin, red pepper, cinnamon, and cloves. Bring to a boil, reduce heat, and simmer until squash is tender (about 10 minutes or more).
- Using an immersion blender, puree the soup until smooth.
- Stir in half and half, oregano, salt, pepper, and beans. Bring to a boil again.
- Allow soup to stand for as long as possible. Serve each bowl with pumpkin seeds and crumbled bacon on top.
Whole Wheat Pie Crust
If you have a food processor, you might find that making your own pie crust is a lot easier than you expected....
2 cups whole wheat pastry flour
1 teaspoon salt
3/4 cup unsalted butter, cut into thin slices and then chilled in freezer for at least an hour
5-8 Tablespoons icewater
If recipe calls for a prebaked crust (such as pumpkin pie or other custard style pies)...
2 cups whole wheat pastry flour
1 teaspoon salt
3/4 cup unsalted butter, cut into thin slices and then chilled in freezer for at least an hour
5-8 Tablespoons icewater
- Put the flour and salt in the bowl of the food processor, fitted with the chopping blade, and process briefly to mix.
- Put in the butter pieces and pulse 6 or 8 times until the butter pieces are pea sized.
- Add icewater in a steady stream with machine running, just until the dough holds together--no more than 30 seconds. (Check dough by pinching it between your fingers. If it sticks together, it's ready. If it crumbles apart, add a bit more water and pulse again.)
- Turn dough out onto a lightly floured surface and cut in half. Put each dough half onto a piece of plastic wrap and press into a flat circle. Wrap with the plastic wrap and refrigerate for at least an hour. (If you are only using one crust now, put the extra crust into a Ziplock bag and freeze until ready to use. To use, thaw in refrigerator and then follow rest of steps.)
- Turn chilled dough out onto a lightly floured surface. Roll into a 12-inch diameter circle, dusting with flour as needed to prevent sticking. Dough should be about 1/8 inch thick when finished rolling.
- Carefully wrap dough around rolling pin and gently transfer into deep dish pie pan. Press into contours of pan. Trim around the edges so about 1/4 inch of dough overhangs the edge of the pan. Then fold dough under and crimp with a fork.
If recipe calls for a prebaked crust (such as pumpkin pie or other custard style pies)...
- Freeze prepared crust 15 minutes in pie pan.
- Line crust with foil and add pie weights, dried beans, or rice to hold foil down.*
- Bake about 10 minutes at 350, until sides are set. Then remove foil and bake uncovered about 10 more minutes, until lightly browned.
- Fill crust and bake as directed in pie recipe. For best results, cover crust edges with foil to prevent over browning.
Sunday, July 24, 2011
Corn Casserole
1 can creamed corn
1 can kernel corn*
2 eggs
1 cup sour cream
1 box Jiffy cornbread mix
1 stick butter
**For a different texture, mix the butter with the cornbread mix and drop by spoonfuls over top of casserole.
1 can kernel corn*
2 eggs
1 cup sour cream
1 box Jiffy cornbread mix
1 stick butter
- Mix first four ingredients and spread in pan.
- Sprinkle cornbread mix on top.
- Drizzle with melted butter, and then marble slightly by dragging a spoon through.**
- Bake at 350 degrees for 45 minutes to 1 hour.
**For a different texture, mix the butter with the cornbread mix and drop by spoonfuls over top of casserole.
Friday, March 11, 2011
Garlic-Roasted Cauliflower
Alternate title: The Best Cauliflower I Ever Ate
I got this recipe from a new cookbook (yea for Christmas gifts that keep on giving!), Ina Garten's "How Easy Is That?" -- this is actually the first thing I've made from the book. When I read it, I immediately knew it would be good. I was wrong -- it was amazing.
1 whole head of garlic, cloves separated but not peeled
1 large head of cauliflower, trimmed and cut into large florets (or two small heads)
4 1/2 T good olive oil, divided
Kosher salt and freshly ground black pepper
1/4 minced fresh parsley
3 T pine nuts, toasted
2 T freshly squeezed lemon juice
Preheat the oven to 450F.
Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds, then drain, peel and cut off any brown parts. Cut the largest cloves in half lengthwise.
On a sheet pan, toss the cauliflower with the garlic, 3 T olive oil, 2 t salt and 1 t pepper. Spread the mixture out in a single layer (I line a jelly roll pan or large rimmed baking sheet with foil for easy clean-up). Roast for 20-25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned.
Scrape the caulfilower into a large bowl with the garlic and any juices. Add the remaining 1 1/2 T olive oil, parsley, pine nuts and lemon juice. Sprinkle with another 1/2 t salt, toss well, and serve hot or warm.
Note -- I used less salt, preferring to add more at the table if necessary. I hate oversalted food! I can't show you the picture from the book, but my dish came out looking exactly like the photo...to me, that means the recipe was well-written and I was able to follow directions. Will definitely make this one again! While the kids would not touch it, Art and I almost ate a whole head of cauliflower ourselves...
I got this recipe from a new cookbook (yea for Christmas gifts that keep on giving!), Ina Garten's "How Easy Is That?" -- this is actually the first thing I've made from the book. When I read it, I immediately knew it would be good. I was wrong -- it was amazing.
1 whole head of garlic, cloves separated but not peeled
1 large head of cauliflower, trimmed and cut into large florets (or two small heads)
4 1/2 T good olive oil, divided
Kosher salt and freshly ground black pepper
1/4 minced fresh parsley
3 T pine nuts, toasted
2 T freshly squeezed lemon juice
Preheat the oven to 450F.
Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds, then drain, peel and cut off any brown parts. Cut the largest cloves in half lengthwise.
On a sheet pan, toss the cauliflower with the garlic, 3 T olive oil, 2 t salt and 1 t pepper. Spread the mixture out in a single layer (I line a jelly roll pan or large rimmed baking sheet with foil for easy clean-up). Roast for 20-25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned.
Scrape the caulfilower into a large bowl with the garlic and any juices. Add the remaining 1 1/2 T olive oil, parsley, pine nuts and lemon juice. Sprinkle with another 1/2 t salt, toss well, and serve hot or warm.
Note -- I used less salt, preferring to add more at the table if necessary. I hate oversalted food! I can't show you the picture from the book, but my dish came out looking exactly like the photo...to me, that means the recipe was well-written and I was able to follow directions. Will definitely make this one again! While the kids would not touch it, Art and I almost ate a whole head of cauliflower ourselves...
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