Description:
From "Dad's Own Cookbook" by Bob Sloan
A Mexican feast is never complete without tacos.
Ingredients:
1 tablespoon corn oil
1 green bell pepper, seeded and coarsely chopped
1 28-ounce can crushed tomatoes
1 packet taco seasoning
1 12-ounce can red beans, drained
1 8-ounce can corn, without sugar, drained
3/4 pound plum tomatoes (about 5)
4 leaves Romaine lettuce or 1/4 head iceberg lettuce
1/2 pound grated Monterey Jack or cheddar cheese (or cheese substitute)
1 medium red onion
8 store-bought taco shells, warmed, if desired
Directions:
1. Put a large frying pan on High heat and let it get hot, about 45 seconds. Add the oil and the bell pepper and sauté, stirring often, until cooked through but still crunchy, about 5 minutes.
2. Add the tomatoes, taco seasoning, and red beans. When the mixture starts boiling, reduce the heat to Low, partially cover, and simmer for 20 minutes. Stir the chili occasionally to keep it from sticking to the bottom of the pan.
3. Stir in the corn and cook until heated through. Turn off the heat.
4. Cut the tomatoes lengthwise into quarters. Cut each quarter into 1/4-inch slices. Chop these roughly and set aside in a small bowl. Coarsely chop the onion.
5. Cut the lettuce into 1/4-inch slices. Stack these and then cut them in half.
6. Place the taco shells on a platter. Fill each with the chili mixture. Top with grated cheese and garnish with chopped tomato, onion, and shredded lettuce.
Monday, January 29, 2007
Saturday, July 29, 2006
Nut and Egg Free Cupcakes
Description:
This is a great cupcake recipe if you have need to be concerned with food allergies for a kids party. You can use canned frosting which is usually egg and nut free.
Ingredients:
2 1/2 cups all purpose flour
2 teaspoons baking POWDER
1 teaspoon baking SODA
1 14 ounce can of Eagle Brand sweet condenced milk
1 cup orange juice
2 teaspoons vanilla
1 cup melted butter
Directions:
Set oven to 350 degrees.
Sift flour, baking powder, and soda. Make a hole in the center of these ingredients and pour in condenced Eagle Brand milk, orange juice, vanilla, and melted butter. Stir until well mixed - but not overmixed.
Pour into cupcake papers and cook for approximately 10 minutes. There will be some leftover batter. You can use it to make mini loaves if you want!
This is a great cupcake recipe if you have need to be concerned with food allergies for a kids party. You can use canned frosting which is usually egg and nut free.
Ingredients:
2 1/2 cups all purpose flour
2 teaspoons baking POWDER
1 teaspoon baking SODA
1 14 ounce can of Eagle Brand sweet condenced milk
1 cup orange juice
2 teaspoons vanilla
1 cup melted butter
Directions:
Set oven to 350 degrees.
Sift flour, baking powder, and soda. Make a hole in the center of these ingredients and pour in condenced Eagle Brand milk, orange juice, vanilla, and melted butter. Stir until well mixed - but not overmixed.
Pour into cupcake papers and cook for approximately 10 minutes. There will be some leftover batter. You can use it to make mini loaves if you want!
Thursday, November 10, 2005
Peanut Butter Squares
Description:
This is a recipe my mom always makes around the holidays. It's super decadent. Everyone always loves it, but I really need to only make it when there are many people around to enjoy it because it's really like candy.
Ingredients:
1 tbsn vanilla
1 cup peanut butter
2 sticks margarine (melted) (I use earth balance for a great flavor)
1/3 lb (1 package from box) graham crackers) (crumbled up)
1 lb. powdered sugar
2 cups real chocolate chips
1 tbsn vegetable oil
Directions:
Mix all vanilla, peanut butter, margarine, graham crackers and powdered sugar and spread in 9x13 pan.
Melt 2 cups real chocolate chips in 1 tbsn oil. Spread on peanut butter mixture. Cool and enjoy!
This is a recipe my mom always makes around the holidays. It's super decadent. Everyone always loves it, but I really need to only make it when there are many people around to enjoy it because it's really like candy.
Ingredients:
1 tbsn vanilla
1 cup peanut butter
2 sticks margarine (melted) (I use earth balance for a great flavor)
1/3 lb (1 package from box) graham crackers) (crumbled up)
1 lb. powdered sugar
2 cups real chocolate chips
1 tbsn vegetable oil
Directions:
Mix all vanilla, peanut butter, margarine, graham crackers and powdered sugar and spread in 9x13 pan.
Melt 2 cups real chocolate chips in 1 tbsn oil. Spread on peanut butter mixture. Cool and enjoy!
Sunday, October 2, 2005
Butternut Squash Soup
Description:
I just tried this recipe for the first time as my first soup of the season. It was DELICIOUS! I got the recipe from McDougall Program newsletter I receive. The only modification I made was to add 1 tablespoon of olive oil before adding the first ingredients.
Ingredients:
2 onions, diced
6 cloves garlic, peeled
3 pounds butternut squash, peeled, de-seeded, and cut into 1-inch cubes
1 tablespoon fresh ginger, minced
1 bay leaf
7 cups vegetable stock or water
1/2 cup orange juice
1 tablespoon orange zest
1 teaspoon cinnamon
1 tablespoon soy sauce
1/2 teaspoon nutmeg
Directions:
In a large pot, combine the onions, garlic, squash, ginger, bay leaf and stock. Bring to a boil and then simmer gently for about 30 minutes. When the squash is tender, add the orange juice, orange zest, cinnamon, soy sauce, and nutmeg. Simmer another 5 minutes.
Puree with an immersion blender or place in a blender jar and process until smooth. Transfer back to the pot, season to taste, and re-heat.
Hint: Some markets sell peeled, chopped, winter squash in bags, both fresh and/or frozen. This would cut down on the preparation time.
I just tried this recipe for the first time as my first soup of the season. It was DELICIOUS! I got the recipe from McDougall Program newsletter I receive. The only modification I made was to add 1 tablespoon of olive oil before adding the first ingredients.
Ingredients:
2 onions, diced
6 cloves garlic, peeled
3 pounds butternut squash, peeled, de-seeded, and cut into 1-inch cubes
1 tablespoon fresh ginger, minced
1 bay leaf
7 cups vegetable stock or water
1/2 cup orange juice
1 tablespoon orange zest
1 teaspoon cinnamon
1 tablespoon soy sauce
1/2 teaspoon nutmeg
Directions:
In a large pot, combine the onions, garlic, squash, ginger, bay leaf and stock. Bring to a boil and then simmer gently for about 30 minutes. When the squash is tender, add the orange juice, orange zest, cinnamon, soy sauce, and nutmeg. Simmer another 5 minutes.
Puree with an immersion blender or place in a blender jar and process until smooth. Transfer back to the pot, season to taste, and re-heat.
Hint: Some markets sell peeled, chopped, winter squash in bags, both fresh and/or frozen. This would cut down on the preparation time.
Sunday, September 4, 2005
Apple Oat Bran Muffins
Description:
From Dr. Andrew Weil's website: Commercially baked muffins have become as large as small birthday cakes and loaded with calories and fat. These muffins, on the other hand, are delicious and loaded with fiber and heart-friendly oat bran. They may truly be the breakfast of champions. You may use Granny Smith or Gravenstein apples, but feel free to try your favorite green apple. You can freeze what you don't consume right away for a later date.
Ingredients:
Expeller-pressed canola oil for oiling the muffin pan
2 large green cooking apples
2 cups whole-wheat pastry flour
1 cup unbleached white flour
1 1/4 cups oat bran
2 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 12-ounce can apple juice concentrate, thawed
1 cup water
Directions:
1. Heat oven to 325°F. Lightly oil muffin pan. Peel and core apples; chop them coarsely. Set aside.
2. In a mixing bowl, stir together pastry flour, white flour, oat bran, baking soda, cinnamon, and nutmeg.
3. Add thawed apple-juice concentrate, chopped apples, and enough water to make a light batter.
4. Mix just enough to moisten all ingredients. Divide batter among the muffin cups and bake till lightly browned, 25-30 minutes.
5. Remove muffins from cups while hot.
Nutrients Per Serving
Calories: 208.4
Protein: 5.6 grams
Fat: 1.4 grams
Saturated Fat: 0.3 grams
Monounsat Fat: 0.3 grams
Polyunsat Fat: 0.5 grams
Carbohydrate: 48.7 grams
Fiber: 5.3 grams
Cholesterol: 0.0 mg
Vitamin A: 19.5 IU
Vitamin E: 0.7 mg/IU
Vitamin C: 3.1 mg
Calcium: 25.1 mg
Magnesium: 58.3 mg
From Dr. Andrew Weil's website: Commercially baked muffins have become as large as small birthday cakes and loaded with calories and fat. These muffins, on the other hand, are delicious and loaded with fiber and heart-friendly oat bran. They may truly be the breakfast of champions. You may use Granny Smith or Gravenstein apples, but feel free to try your favorite green apple. You can freeze what you don't consume right away for a later date.
Ingredients:
Expeller-pressed canola oil for oiling the muffin pan
2 large green cooking apples
2 cups whole-wheat pastry flour
1 cup unbleached white flour
1 1/4 cups oat bran
2 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 12-ounce can apple juice concentrate, thawed
1 cup water
Directions:
1. Heat oven to 325°F. Lightly oil muffin pan. Peel and core apples; chop them coarsely. Set aside.
2. In a mixing bowl, stir together pastry flour, white flour, oat bran, baking soda, cinnamon, and nutmeg.
3. Add thawed apple-juice concentrate, chopped apples, and enough water to make a light batter.
4. Mix just enough to moisten all ingredients. Divide batter among the muffin cups and bake till lightly browned, 25-30 minutes.
5. Remove muffins from cups while hot.
Nutrients Per Serving
Calories: 208.4
Protein: 5.6 grams
Fat: 1.4 grams
Saturated Fat: 0.3 grams
Monounsat Fat: 0.3 grams
Polyunsat Fat: 0.5 grams
Carbohydrate: 48.7 grams
Fiber: 5.3 grams
Cholesterol: 0.0 mg
Vitamin A: 19.5 IU
Vitamin E: 0.7 mg/IU
Vitamin C: 3.1 mg
Calcium: 25.1 mg
Magnesium: 58.3 mg
Sunday, August 7, 2005
Panini With Sautéed Mushrooms
Description:
This sandwich is SUPER yummy!!! I made them for the first time this week and they were so delicious. The recipe is from Health magazine. I just pressed the sandwiches on the Forman Grill. Oh, and I also didn't have roasted red peppers so I just grilled some red peppers on the Forman Grill, as well prior to adding them to the sandwich.
Ingredients:
1 tablespoon butter
1 (8-ounce) package mushrooms, sliced
4 teaspoons Dijon mustard
8 (1-ounce) slices whole wheat bread
1/2 of 1 (10-ounce) bag fresh spinach
1/4 cup sliced roasted red bell peppers
1/4 cup chopped onion
2 tablespoons earth balance, melted
Directions:
1. Heat butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté 5-6 minutes.
2. Spread mustard on 4 slices of bread; layer each with 6 spinach leaves, 1 tablespoon pepper, 1 tablespoon onion, and 1/4 cup mushrooms. Top with remaining bread.
3. Brush melted butter over both sides of each sandwich. If using a skillet, heat a large nonstick skillet over medium-high heat; place sandwich- es in pan. Place another skillet on top of sandwiches; cook 2-3 minutes on each side until golden brown. If using a panini maker, brush sandwiches with butter; place in machine, close, and cook 2 minutes or until done.
This sandwich is SUPER yummy!!! I made them for the first time this week and they were so delicious. The recipe is from Health magazine. I just pressed the sandwiches on the Forman Grill. Oh, and I also didn't have roasted red peppers so I just grilled some red peppers on the Forman Grill, as well prior to adding them to the sandwich.
Ingredients:
1 tablespoon butter
1 (8-ounce) package mushrooms, sliced
4 teaspoons Dijon mustard
8 (1-ounce) slices whole wheat bread
1/2 of 1 (10-ounce) bag fresh spinach
1/4 cup sliced roasted red bell peppers
1/4 cup chopped onion
2 tablespoons earth balance, melted
Directions:
1. Heat butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté 5-6 minutes.
2. Spread mustard on 4 slices of bread; layer each with 6 spinach leaves, 1 tablespoon pepper, 1 tablespoon onion, and 1/4 cup mushrooms. Top with remaining bread.
3. Brush melted butter over both sides of each sandwich. If using a skillet, heat a large nonstick skillet over medium-high heat; place sandwich- es in pan. Place another skillet on top of sandwiches; cook 2-3 minutes on each side until golden brown. If using a panini maker, brush sandwiches with butter; place in machine, close, and cook 2 minutes or until done.
Saturday, July 16, 2005
Portuguese White Bean Soup
Description:
I've been craving soup lately, so I tried this recipe tonight that I found in the Moosewood cookbook. It's really good and really easy. They describe it as a rustic, hearty soup that's quick and delicious. I have to agree!
Ingredients:
1 cup chopped onions
1 garlic dove, minced or pressed
2 tablespoons olive oil
1 medium red or yellow bell pepper
1 bay leaf
pinch of salt
1/2 teaspoon ground fennel
1 medium potato
2 tablespoons dry sherry
1 tablespoon fresh lemon juice
2 cups vegetable stock or water
2 cups undrained canned white beans (16-ounce can)
ground black pepper to taste
chopped fresh parsley
Directions:
In a soup pot, sauté the onions and garlic in the olive oil, stirring often, for about 5 minutes or until the onions soften. While the onions sauté, chop the bell pepper. Add the bay leaf, salt, fennel, and bell peppers to the pot, and continue to cook for about 5 minutes, stirring regularly.
Cube the potato and add to the pot along with the sherry, lemon juice, and stock or water. Cover and simmer for 10 to 15 minutes, until the potatoes are tender. Stir in the beans and gently reheat. Add black pepper to taste.
Garnish with parsley and serve immediately.
I served it with their Savory Scallion Biscuits .
I've been craving soup lately, so I tried this recipe tonight that I found in the Moosewood cookbook. It's really good and really easy. They describe it as a rustic, hearty soup that's quick and delicious. I have to agree!
Ingredients:
1 cup chopped onions
1 garlic dove, minced or pressed
2 tablespoons olive oil
1 medium red or yellow bell pepper
1 bay leaf
pinch of salt
1/2 teaspoon ground fennel
1 medium potato
2 tablespoons dry sherry
1 tablespoon fresh lemon juice
2 cups vegetable stock or water
2 cups undrained canned white beans (16-ounce can)
ground black pepper to taste
chopped fresh parsley
Directions:
In a soup pot, sauté the onions and garlic in the olive oil, stirring often, for about 5 minutes or until the onions soften. While the onions sauté, chop the bell pepper. Add the bay leaf, salt, fennel, and bell peppers to the pot, and continue to cook for about 5 minutes, stirring regularly.
Cube the potato and add to the pot along with the sherry, lemon juice, and stock or water. Cover and simmer for 10 to 15 minutes, until the potatoes are tender. Stir in the beans and gently reheat. Add black pepper to taste.
Garnish with parsley and serve immediately.
I served it with their Savory Scallion Biscuits .
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