from the kitchen of Laurie
salsa
1/4 C fresh lime juice
2 T olive oil
2 t sugar
1/2 t salt
1 ripe avocado, peeled, seeded and diced
1 large ripe tomato, diced
1 C corn
1/4 C chopped cilantro
4 skinless, boneless chicken-breast halves (about 5 oz each)
1t dried oregano
1/4 t salt
1/4 t pepper
4 C shredded lettuce
Salsa: Mix lime juice, oil, sugar and salt in a medium bowl. Add remaining ingredients; toss gently to mix and coat
Heat grill (or George Foreman)
Season chicen with oregano salt and pepper. Grill 3 or 4 minutes per side until cooked through
Divide lettuce among 4 plates; top each with chicken, then salsa
Monday, January 25, 2010
Lentil Soup
from the kitchen of Laurie
This soup is delicious and nutricious. And perfect for winter.
from: The Barefoot Contessa
Ingredients
1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
This soup is delicious and nutricious. And perfect for winter.
from: The Barefoot Contessa
Ingredients
1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
Saturday, January 23, 2010
Taco/Burrito/Nacho Meat
from the kitchen of Michelle & Christine
1 lb pinto beans
1 - 3 lb bone in pork loin roast
2 - 4 oz cans green chilies
2 garlic cloves
1 Tbsp Chili powder
2 tsp salt
1 tsp oregano
1 tsp cumin
1 - 32 oz box chicken broth
1 - 10 oz can tomatoes with lime and cilantro and green chilies
Clean and sort beans. Place beans in the crock pot. Add the roast and next six ingredients. Pour chicken broth evenly over top of roast. Cover and cook on HIGH for 1 hour; reduce to LOW and cook for 9 hours. (you can also just cook on HIGH for 6 hours). Remove bone from roast and pull into large pieces with two forks. Stir in can of diced tomatoes. Cook UNCOVERED for 1 hour until liquid is slightly thickened.
Serve as tacos, burritos, nachos, quesadillas, etc.:
Tortillas, tomatoes, cheese,
Salsa, sour cream
1 lb pinto beans
1 - 3 lb bone in pork loin roast
2 - 4 oz cans green chilies
2 garlic cloves
1 Tbsp Chili powder
2 tsp salt
1 tsp oregano
1 tsp cumin
1 - 32 oz box chicken broth
1 - 10 oz can tomatoes with lime and cilantro and green chilies
Clean and sort beans. Place beans in the crock pot. Add the roast and next six ingredients. Pour chicken broth evenly over top of roast. Cover and cook on HIGH for 1 hour; reduce to LOW and cook for 9 hours. (you can also just cook on HIGH for 6 hours). Remove bone from roast and pull into large pieces with two forks. Stir in can of diced tomatoes. Cook UNCOVERED for 1 hour until liquid is slightly thickened.
Serve as tacos, burritos, nachos, quesadillas, etc.:
Tortillas, tomatoes, cheese,
Salsa, sour cream
Friday, January 22, 2010
Soft Sunday Pretzels
from the kitchen of Michelle
1 package yeast
1 1/2 c warm water
1 tsp salt
1 T sugar
3 1/2-4 c flour
1 beaten egg
coarse salt
Measure warm water and yeast into a mixing bowl, cover and let yeast grow. Add salt, sugar, flour and mix. Roll dough into long snake like shapes and then twist into a pretzel knot. Place on greased cookie sheet and then brush with beaten egg and sprinkle with the coarse salt.
Bake at 425 for 12 minutes
other option:
After baking, dip pretzels into melted butter and then dip into cinnamon/sugar mixture (we love this)!
1 package yeast
1 1/2 c warm water
1 tsp salt
1 T sugar
3 1/2-4 c flour
1 beaten egg
coarse salt
Measure warm water and yeast into a mixing bowl, cover and let yeast grow. Add salt, sugar, flour and mix. Roll dough into long snake like shapes and then twist into a pretzel knot. Place on greased cookie sheet and then brush with beaten egg and sprinkle with the coarse salt.
Bake at 425 for 12 minutes
other option:
After baking, dip pretzels into melted butter and then dip into cinnamon/sugar mixture (we love this)!
Heart Healthy Bread
from the kitchen of Michelle
6 c warm water
1/2 c flax seeds, ground
1/3 c oil
2 c rolled oats
1 T dough enhancer
1/3 c gluten
3/4 c honey
2 T salt
3 T SAF yeast
Approx 12-13 cups whole wheat flour (grind 7 1/2 cups whole white wheat) Gradually add flour until dough starts pulling away from the sides of the bowl. Next knead on speed 2 (if your using a Bosch mixer) for 6 minutes. The trick is to not add too much flour.
Bake 350 degress for 27 minutes. Brush with water as soon as they come out of the oven to give them a softer crust.
Makes 6 loaves
6 c warm water
1/2 c flax seeds, ground
1/3 c oil
2 c rolled oats
1 T dough enhancer
1/3 c gluten
3/4 c honey
2 T salt
3 T SAF yeast
Approx 12-13 cups whole wheat flour (grind 7 1/2 cups whole white wheat) Gradually add flour until dough starts pulling away from the sides of the bowl. Next knead on speed 2 (if your using a Bosch mixer) for 6 minutes. The trick is to not add too much flour.
Bake 350 degress for 27 minutes. Brush with water as soon as they come out of the oven to give them a softer crust.
Makes 6 loaves
Glazed Carrots
from the kitchen of Susan G.
2 lbs carrots – cooked to barely firm – drain
Place in 9x11 pan
Cover with:
½ c mayonnaise
1Tablespoon Minced dry onion
1 Tablespoon horseradish
Top with approx 1/3 cup bread crumbs and 2 Tablespoons butter
Bake 350 degrees for ½ hour
Sometimes I double the Mayonnaise mixture if I want them really gooey! Delich!
2 lbs carrots – cooked to barely firm – drain
Place in 9x11 pan
Cover with:
½ c mayonnaise
1Tablespoon Minced dry onion
1 Tablespoon horseradish
Top with approx 1/3 cup bread crumbs and 2 Tablespoons butter
Bake 350 degrees for ½ hour
Sometimes I double the Mayonnaise mixture if I want them really gooey! Delich!
Thursday, January 21, 2010
Chocolate Mint Brownies
From the kitchen of Marlayne
1 C. all purpose flour
½ C/ butter, softened
½ tsp. Salt
4 eggs
1 tsp. Vanilla extract
1 can (16 ounces) chocolate flavored syrup
1 C. sugar
Filling:
2 C. confectioners’ sugar
½ C butter or margarine softened
1 T water
½ tsp. mint extract
3 drops green food coloring
Topping:
1 package (10 ounces) mini choc. Chips
9 T butter or margarine
Combine the first seven ingredients in a large mixing bowl; beat at medium speed for 3 minutes. Pour batter into a greased 13 Z 9 X 2 in baking pan. Bake at 350 for 30 min (top of brownies will still appear wet). Cool completely. Combine filling ingredients in a medium mixing bowl; beat until creamy. Spread over cooled brownies. Refrigerate until set. For topping, melt chocolate chips and butter over low heat in a small saucepan. Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread over filling. Chill before cutting. Store in the refrigerator. Yield: 5-6 dozen.
1 C. all purpose flour
½ C/ butter, softened
½ tsp. Salt
4 eggs
1 tsp. Vanilla extract
1 can (16 ounces) chocolate flavored syrup
1 C. sugar
Filling:
2 C. confectioners’ sugar
½ C butter or margarine softened
1 T water
½ tsp. mint extract
3 drops green food coloring
Topping:
1 package (10 ounces) mini choc. Chips
9 T butter or margarine
Combine the first seven ingredients in a large mixing bowl; beat at medium speed for 3 minutes. Pour batter into a greased 13 Z 9 X 2 in baking pan. Bake at 350 for 30 min (top of brownies will still appear wet). Cool completely. Combine filling ingredients in a medium mixing bowl; beat until creamy. Spread over cooled brownies. Refrigerate until set. For topping, melt chocolate chips and butter over low heat in a small saucepan. Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread over filling. Chill before cutting. Store in the refrigerator. Yield: 5-6 dozen.
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