Spaghetti Squash Salad
1 spaghetti squash
1 c. cut grape tomatoes
1 cucumber-diced
1 1/2 c. shredded spinach
1 T pesto
1 T olive oil
1/2 c feta
1. Boil water in a large bowl. Cut the squash in half and cook in boiling water about 30 mins until it is easy to scrap the sides in to spaghetti.
2. Allow to cool a little before adding olive oil and pesto.
3. Once mostly cooled add veggies and feta.
This is a great one to make on the weekends and keep for lunch all week.
Thursday, September 29, 2011
Nutella Creme Puffs
Nutella Creme Puffs
Creme Puffs:
1 c. water
1/2 c. butter
Bring to boil in a sauce pan.
Add 1 c. flour and let sit for 10 mins away from heat
Add 4 eggs one at a time stirring in each egg completely.
Drop into balls on a cookie sheet sprayed with cooking spray (important step). Bake at 400 for 30 mins. until just golden.
Filling:
1 small container of heavy whipping cream-whip until soft peaks form.
Add about 3/4 c. nutella and mix completely
Then fill creme puffs either by cutting off the top and filling them or fill a frosting tube with filling and poke a hole in the bottom to fill it through. Keep cold until these are served.
Creme Puffs:
1 c. water
1/2 c. butter
Bring to boil in a sauce pan.
Add 1 c. flour and let sit for 10 mins away from heat
Add 4 eggs one at a time stirring in each egg completely.
Drop into balls on a cookie sheet sprayed with cooking spray (important step). Bake at 400 for 30 mins. until just golden.
Filling:
1 small container of heavy whipping cream-whip until soft peaks form.
Add about 3/4 c. nutella and mix completely
Then fill creme puffs either by cutting off the top and filling them or fill a frosting tube with filling and poke a hole in the bottom to fill it through. Keep cold until these are served.
September
Where did September go? I didn't make it to 20 posts; kind of sad since it is only my 2nd month with a blog and I already can't keep up! But, I have this month-sliced my thumb open (makes it hard to cook) and went to California to celebrate my grandpa's 90th birthday!
Now time for my favorite season-my birthday and pumpkins!!!! I should have some super suppers and desserts for you!
Now time for my favorite season-my birthday and pumpkins!!!! I should have some super suppers and desserts for you!
Bell Pepper and Eggs Breakfast
A new favorite breakfast:
2 eggs (or whites) scrambled
1/2 bell pepper
1 light laughing cow cheese
1 slice tomato
Handful of spinach
1. Spread the cheese on the bell pepper half, place the tomato on top, then add the eggs, and cover with spinach to hold everything in like a little bowl. It is also yummy to use the flavored cheeses or to add sriacha sauce on top of the cheese.
2 eggs (or whites) scrambled
1/2 bell pepper
1 light laughing cow cheese
1 slice tomato
Handful of spinach
1. Spread the cheese on the bell pepper half, place the tomato on top, then add the eggs, and cover with spinach to hold everything in like a little bowl. It is also yummy to use the flavored cheeses or to add sriacha sauce on top of the cheese.
Summer Tagine of Lamb, zucchini, bell pepper, and mint
A Tagine is a Moroccan skillet/crockpot. A large skillet or sauce pan will also work to cook these dishes. This particular dish needed a little more mint, but overall was tasty.
3-4 Tbsp olive oil
1 onion, roughly chopped
4 garlic cloves, roughly chopped
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp dried mint
thumb size piece of ginger-grated
1 1/2 lbs. lean lamb-shoulder or leg-cut into bite size pieces
2 zucchini-thickly sliced on the diagonal
1 red or yellow bell pepper-cut into thick strips
5 tomatoes-cut into chunks (skinned and seeded-if you have the energy)
leaves from fresh parsley-roughly chopped (small bunch-I would use more next time)
leaves from fresh mint-roughly chopped (small bunch-I would use more next time)
sea salt and ground black pepper to taste
1 lemon
1. Heat the olive oil in the tagine dish. Stir in onion, garlic, cumin and coriander seeds, dried mint, and ginger.
2. Once the onions begin to soften, toss in the meat and pour enough water to cover it. Bring the water to a boil, reduce the heat, cover with a lid, and cook gently for about 1 1/2 hours.
3. Season the cooking juices with salt and pepper. Add zucchini, bell pepper, and tomatoes tucking them around the meat (add more water if needed). Cover with lid again and cook for about 15 mins, until zucchini and bell pepper are cooked but retain bite.
3. Toss some of the chopped parsley and mint, sprinkle the rest over the top and serve immediately with lemon wedges on the side.
Moroccan's generally serve their dishes with couscous.
Plain, Buttery Couscous
2 c. couscous, rinsed and drained
1/2 tsp sea salt
1 2/3 c. water
2 Tbsp olive oil
2 Tbsp butter, broken into little pieces
On top: 1 Tbsp butter and 2-3 Tbsp blanched, slivered almonds
1. Preheat oven to 350 degrees
2. Tip the couscous into an oven proof dish. Stir in the salt into the water and pour it over the couscous. Leave the couscous to absorb the water for about 10 mins.
3. Using your fingers, run the oil into the couscous grains to break up the lumps and aerate them. Scatter the butter over the surface and cover with a piece of foil or wet parchment paper. Put in the preheated oven for about 15 mins, until the couscous is heated through.
4. Meanwhile, prepare the almonds. Melt the putter in a heavy based skillet set over medium heat, add the almonds and cook, stirring until they begin to turn golden. Remove from the pan and drain on paper towels.
5. Take the couscous out of the oven and fluff up the grains with a fork. Serve it from the dish or tip it onto a plate and pile it high in a mound, scatter toasted almonds on the top.
3-4 Tbsp olive oil
1 onion, roughly chopped
4 garlic cloves, roughly chopped
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp dried mint
thumb size piece of ginger-grated
1 1/2 lbs. lean lamb-shoulder or leg-cut into bite size pieces
2 zucchini-thickly sliced on the diagonal
1 red or yellow bell pepper-cut into thick strips
5 tomatoes-cut into chunks (skinned and seeded-if you have the energy)
leaves from fresh parsley-roughly chopped (small bunch-I would use more next time)
leaves from fresh mint-roughly chopped (small bunch-I would use more next time)
sea salt and ground black pepper to taste
1 lemon
1. Heat the olive oil in the tagine dish. Stir in onion, garlic, cumin and coriander seeds, dried mint, and ginger.
2. Once the onions begin to soften, toss in the meat and pour enough water to cover it. Bring the water to a boil, reduce the heat, cover with a lid, and cook gently for about 1 1/2 hours.
3. Season the cooking juices with salt and pepper. Add zucchini, bell pepper, and tomatoes tucking them around the meat (add more water if needed). Cover with lid again and cook for about 15 mins, until zucchini and bell pepper are cooked but retain bite.
3. Toss some of the chopped parsley and mint, sprinkle the rest over the top and serve immediately with lemon wedges on the side.
Moroccan's generally serve their dishes with couscous.
Plain, Buttery Couscous
2 c. couscous, rinsed and drained
1/2 tsp sea salt
1 2/3 c. water
2 Tbsp olive oil
2 Tbsp butter, broken into little pieces
On top: 1 Tbsp butter and 2-3 Tbsp blanched, slivered almonds
1. Preheat oven to 350 degrees
2. Tip the couscous into an oven proof dish. Stir in the salt into the water and pour it over the couscous. Leave the couscous to absorb the water for about 10 mins.
3. Using your fingers, run the oil into the couscous grains to break up the lumps and aerate them. Scatter the butter over the surface and cover with a piece of foil or wet parchment paper. Put in the preheated oven for about 15 mins, until the couscous is heated through.
4. Meanwhile, prepare the almonds. Melt the putter in a heavy based skillet set over medium heat, add the almonds and cook, stirring until they begin to turn golden. Remove from the pan and drain on paper towels.
5. Take the couscous out of the oven and fluff up the grains with a fork. Serve it from the dish or tip it onto a plate and pile it high in a mound, scatter toasted almonds on the top.
Curried Chicken Wrap
12 oz. chicken breast-cut into 1/4 inch slices
1 Tbsp. Olive oil
1 Tbsp. curry powder
1 tsp. coriander
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1 Tbsp. olive oil
1 c. thinly sliced red onion
1 c. chopped mango
2 c. shredded romain
1 c. watercress
2 Tbsp. lemon juice
2 tsp. lemon juice
2 tsp. olive oil
6 tortillas
1. In a medium bowl combine chicken, 1 Tbsp. olive oil, curry posder, coriander, salt, and pepper. Cover and marinate for 30 mins.
2. In a large skillet heat 1 Tbsp olive oil over medium heat. Add the chicken and red onion; cook and stir for 4-6 min. Add mango; cook and stir until heated through
3. Meanwhile, in a medium bowl combine romaine and watercress. Drizzle with lemon juice and 2 tsp. olive oil, toss gently to coat.
4. To serve, divide the chicken mixture and romaine mixture amount tortillas, roll up and serve.
Serves 6, 290 calories
1 Tbsp. Olive oil
1 Tbsp. curry powder
1 tsp. coriander
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1 Tbsp. olive oil
1 c. thinly sliced red onion
1 c. chopped mango
2 c. shredded romain
1 c. watercress
2 Tbsp. lemon juice
2 tsp. lemon juice
2 tsp. olive oil
6 tortillas
1. In a medium bowl combine chicken, 1 Tbsp. olive oil, curry posder, coriander, salt, and pepper. Cover and marinate for 30 mins.
2. In a large skillet heat 1 Tbsp olive oil over medium heat. Add the chicken and red onion; cook and stir for 4-6 min. Add mango; cook and stir until heated through
3. Meanwhile, in a medium bowl combine romaine and watercress. Drizzle with lemon juice and 2 tsp. olive oil, toss gently to coat.
4. To serve, divide the chicken mixture and romaine mixture amount tortillas, roll up and serve.
Serves 6, 290 calories
Costco
Costco sells frozen stir-fry bags! These are amazing for quick dinners. 2 ideas:
1. Curry-In a skillet pour in vegetables, I usually add a few fresh, light coconut milk, and curry paste. I serve this over shredded cabbage and some brown rice. If you heat the cabbage in the microwave for a couple seconds before adding the veggies, the cabbage wilts a little.
2. Sriacha-In a skillet pour in vegetables add soy sauce, sriacha, and a little sugar. Bring this to a boil and let heat until the rice is done. I serve this over brown rice and spinach. Adding grilled salmon, marinated in the same sauces, is excellent on top.
1. Curry-In a skillet pour in vegetables, I usually add a few fresh, light coconut milk, and curry paste. I serve this over shredded cabbage and some brown rice. If you heat the cabbage in the microwave for a couple seconds before adding the veggies, the cabbage wilts a little.
2. Sriacha-In a skillet pour in vegetables add soy sauce, sriacha, and a little sugar. Bring this to a boil and let heat until the rice is done. I serve this over brown rice and spinach. Adding grilled salmon, marinated in the same sauces, is excellent on top.
Tuesday, September 13, 2011
Chicken Lettuce Cups
Serves 4-from Cooking Light
Sorry I don't have a picture for this one. I was pretty and full of color.
1 lbs. ground chicken (have to buy at the grocery store, Walmart doesn't carry this)
1/4 tsp black pepper
1/8 tsp salt
1 c vertically sliced red onion
1/2 c canned artichoke hearts, drained and coarsely chopped
1/4 c. diced tomatoes
1 T chopped fresh oregano (I used dry....not enough flavor, buy the real stuff)
1 T chopped fresh parsley (I used cilantro)
10 pitted green olives (cut small-mine were large so I could pull out Cody's-would have been better small)
1/2 c. fresh mozzarella cheese, diced
1 T. fresh lemon juice
8 lettuce leaves (I used romaine)
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken, pepper and salt to pan; cook for 3 minutes, stirring to crumble. Stir in onions and next 5 ingredients (through olives); cook for 3 minutes or until chicken is done. Stir in cheese and juice. Spoon 1/4 c. chicken mixture into each lettuce leaf.
284 calories
The magazine says this is good served with 1 1/4 C. Orzo and Spinach-cook Orzo (package directions), mix orzo with 3 c. chopped spinach and olive oil until spinach wilts in a skillet-add 3 Tbsp balsamic vinegar.
Sorry I don't have a picture for this one. I was pretty and full of color.
1 lbs. ground chicken (have to buy at the grocery store, Walmart doesn't carry this)
1/4 tsp black pepper
1/8 tsp salt
1 c vertically sliced red onion
1/2 c canned artichoke hearts, drained and coarsely chopped
1/4 c. diced tomatoes
1 T chopped fresh oregano (I used dry....not enough flavor, buy the real stuff)
1 T chopped fresh parsley (I used cilantro)
10 pitted green olives (cut small-mine were large so I could pull out Cody's-would have been better small)
1/2 c. fresh mozzarella cheese, diced
1 T. fresh lemon juice
8 lettuce leaves (I used romaine)
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken, pepper and salt to pan; cook for 3 minutes, stirring to crumble. Stir in onions and next 5 ingredients (through olives); cook for 3 minutes or until chicken is done. Stir in cheese and juice. Spoon 1/4 c. chicken mixture into each lettuce leaf.
284 calories
The magazine says this is good served with 1 1/4 C. Orzo and Spinach-cook Orzo (package directions), mix orzo with 3 c. chopped spinach and olive oil until spinach wilts in a skillet-add 3 Tbsp balsamic vinegar.
Monday, September 12, 2011
Grapes
It has been so hot that I haven't been cooking much, so this is a stretch, but so yummy when you are hot.
Wash and dry grapes, then freeze and enjoy!
Wash and dry grapes, then freeze and enjoy!
Kale Chips
Kale Chips are a crispy treat.
Kale with steams removed
Kosher Salt
Olive Oil
Spritz kale with olive oil and bake at 400 degrees until crispy, about 5-10 minutes. Once baked sprinkle with kosher salt. These don't last long, so serve immediately.
Kale with steams removed
Kosher Salt
Olive Oil
Spritz kale with olive oil and bake at 400 degrees until crispy, about 5-10 minutes. Once baked sprinkle with kosher salt. These don't last long, so serve immediately.
Colorful Asian Slaw with Warm Ginger-Lime Dressing
6 Servings, from Vegetarian Times4 c. thinly sliced red cabbage
3 c. thinly sliced cabbage (recipe called for savoy, but I didn't have any)
2 medium carrots-peeled and cut into thin matchsticks
1 large Granny Smith apple-cut into match sticks
3/4 tsp kosher salt
3 T soy sauce
2 T olive oil
2 T lime juice
2 T. brown sugar (I only used 1-I can't read I guess..oops)
1 large red onion-thinly sliced
1 T. and 2 tsp minced fresh ginger
1/2 c. chopped cilantro
1/4 c. roasted peanuts
1. Combine cabbage, carrots, and apples in a large bowl. Sprinkle with kosher salt. Whist together soy sauce, lime juice, 2 T water and brown sugar in small bowl.
2. Heat oil in medium skillet over medium-high heat. Add onion and salt and cook for 7 to 8 minutes, or until onions are browned and bottom of pan has brown bits. Add ginger and cook 30 sec. Add soy sauce mixture to deglaze and cook 15-25 sec, using a spatula or spoon to scrap up brown bits. Remove from heat and spread onions over cabbage mixture. Toss with tongs until slaw is well combined and cabbage begins to wilt (mine never really did).
3. Add 1/4 c. cilantro leaves and toss to combine. Let stand 5 minutes, then serve garnished with 1/4 c cilantro and peanuts.
1 cup serving-111 calories
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