From Better Homes & Gardens
1 15-ounce can chickpeas (garbanzo beans), undrained*
1/4 cup tahini (sesame paste)
1 tablespoon lemon juice
2 to 4 cloves garlic
1/4 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper (optional)
Whole wheat pita bread wedges, pita crisps, bagel chips, carrot sticks, and/or celery sticks
directions
In a food processor bowl or blender container, combine chickpeas, tahini, lemon juice, garlic, salt, and red pepper, if desired. Cover and process or blend until smooth. Spoon into a serving bowl. Serve with pita wedges or crisps, bagel chips, and/or carrots and celery. Makes 6 to 8 side-dish servings (1-3/4 cups).
Make-ahead tip: Prepare hummus; cover and chill up to 24 hours.
*Note: For a thicker spread, drain the chickpeas, reserving the liquid. Add enough liquid to process easily and to make desired texture.
Monday, July 18, 2011
Honey-Fried Walleye
from My Mom (although she doesn't ever remember making this...)
1 egg
1 tsp honey
1 cup coarsely crushed saltines (about 22 crackers)
1/3 C all-purpose flour
1/4 tsp salt
1/4 tsp pepper
4-6 walleye fillets (about 1 1-1/2lbs), skin removed
vegetable oil
additional honey
lemon or lime slices, optional
In a shallow bowl, beat egg & honey. In another bowl, combine cracker crumbs, flour, salt & pepper. Dip fillets into egg mixture, then coat with crumb mixture. In a large skillet, heat 1/4 inch of oil, fry fillets over medium high heat for 3-4 minutes on each side or until fish flakes easily with a fork. Drizzle with honey; garnish with lemon or lime if desired. Yield 4-6 servings.
1 egg
1 tsp honey
1 cup coarsely crushed saltines (about 22 crackers)
1/3 C all-purpose flour
1/4 tsp salt
1/4 tsp pepper
4-6 walleye fillets (about 1 1-1/2lbs), skin removed
vegetable oil
additional honey
lemon or lime slices, optional
In a shallow bowl, beat egg & honey. In another bowl, combine cracker crumbs, flour, salt & pepper. Dip fillets into egg mixture, then coat with crumb mixture. In a large skillet, heat 1/4 inch of oil, fry fillets over medium high heat for 3-4 minutes on each side or until fish flakes easily with a fork. Drizzle with honey; garnish with lemon or lime if desired. Yield 4-6 servings.
Chicken with Sweet Potatoes & Cauliflower
from Everyday Food
1 sweet potato (about 1/2 lb peeled & sliced 1/4 inch thick)
1/2 head cauliflower (about 1 lb) cut into medium florets
2 Tbsp extra virgin olive oil
coarse salt & ground pepper
2 Tbsp sherry or red-wine vinegar
4 boneless, skinless chicken breast halves (6 to 8 oz each)
1 C low-sodium chicken broth
2 sprigs thyme
1/2 Tbsp cold unsalted butter
1. Pre-heat oven to 450. On a rimmed baking sheet, toss sweet potato & cauliflower with 1 1/2 Tbsp oil & season with salt & pepper. Roast until cooked through & browned on one side, about 25 minutes. Transfer to a bowl & gently toss with 1 Tbsp vinegar.
2. Meanwhile, in a large nonstick skillet, heat 1/2 tbsp oil over medium-low. Season chicken with salt & pepper. Cook until golden & cooked through. 30-35 minutes. Flipping halfway through. Transfer chicken to a plate and tent with foil to keep warm.
3. To skillet, add broth, thyme & 1 tbsp vinegar. Cook over medium-high, scraping up browned bits, until reduced by half, 3 to 5 minutes. REturn chicken & any accumulated juices to skillet & turn chicken to coat with sauce. Remove from heat & stir in butter. Serve chicken with vegetables & pan sauce.
per serving: 349 calories; 13.2g fat (3.2g sat fat; 43.6g protein; 13g carb; 3.9g fiber
1 sweet potato (about 1/2 lb peeled & sliced 1/4 inch thick)
1/2 head cauliflower (about 1 lb) cut into medium florets
2 Tbsp extra virgin olive oil
coarse salt & ground pepper
2 Tbsp sherry or red-wine vinegar
4 boneless, skinless chicken breast halves (6 to 8 oz each)
1 C low-sodium chicken broth
2 sprigs thyme
1/2 Tbsp cold unsalted butter
1. Pre-heat oven to 450. On a rimmed baking sheet, toss sweet potato & cauliflower with 1 1/2 Tbsp oil & season with salt & pepper. Roast until cooked through & browned on one side, about 25 minutes. Transfer to a bowl & gently toss with 1 Tbsp vinegar.
2. Meanwhile, in a large nonstick skillet, heat 1/2 tbsp oil over medium-low. Season chicken with salt & pepper. Cook until golden & cooked through. 30-35 minutes. Flipping halfway through. Transfer chicken to a plate and tent with foil to keep warm.
3. To skillet, add broth, thyme & 1 tbsp vinegar. Cook over medium-high, scraping up browned bits, until reduced by half, 3 to 5 minutes. REturn chicken & any accumulated juices to skillet & turn chicken to coat with sauce. Remove from heat & stir in butter. Serve chicken with vegetables & pan sauce.
per serving: 349 calories; 13.2g fat (3.2g sat fat; 43.6g protein; 13g carb; 3.9g fiber
Saturday, June 18, 2011
Black Bean & Brown Rice Soup
From my iFood Assistant App
Ingredients:
2 - 15oz cans black beans, undrained, divided
3 cups water (I use chicken broth)
1/2 cup chopped onions
1- 7oz envelope Italian dressing mix
1 1/2 instant brown rice, uncooked (I just cook up some regular brown rice)
I also add in some ground cumin to taste. It gives a bit more punch to the flavor.
I also like to add a 1/2 can or so of green chiles & dollop sour cream on top when serving. Oh! And some shredded sharp cheddar too. Yum!
Blend 1 1/2 cans beans in blender til smooth.
Pour into large saucepan.
Add remaining beans, water, onions & dressing mix. Stir until well blended.
Bring to a boil on medium-high heat.
Stir in rice; cover.
Simmer on low heat 5 min or until heated through; stir.
I add in the green chiles at the end.
Ingredients:
2 - 15oz cans black beans, undrained, divided
3 cups water (I use chicken broth)
1/2 cup chopped onions
1- 7oz envelope Italian dressing mix
1 1/2 instant brown rice, uncooked (I just cook up some regular brown rice)
I also add in some ground cumin to taste. It gives a bit more punch to the flavor.
I also like to add a 1/2 can or so of green chiles & dollop sour cream on top when serving. Oh! And some shredded sharp cheddar too. Yum!
Blend 1 1/2 cans beans in blender til smooth.
Pour into large saucepan.
Add remaining beans, water, onions & dressing mix. Stir until well blended.
Bring to a boil on medium-high heat.
Stir in rice; cover.
Simmer on low heat 5 min or until heated through; stir.
I add in the green chiles at the end.
Tuesday, May 17, 2011
Heavenly Carrot Soup
Another recipe from the awesome "Hollyhocks & Radishes" Cookbook.
Serves 6
Prepare 15 minutes
Cook 30 minutes
"Better tasting than carrots! The secret?...the cooking method and the fact that coriander and carrots do special things for each other. Serve hot, cold or even room temp...it's just great and the color is dazzling."
1 cup chopped onion
4 Tbsp butter
1/2 C dry white wine
1 lb carrots, finely chopped
1 1/2 tsp ground coriander
4 cups chicken broth
Salt & pepper to taste
In a large, heavy saucepan, saute onion in butter until soft. Add wine and carrots. Cover tightly and cook over very low heat for 30 minutes. Check a couple of times, stirring to keep from browning (although a little bit adds something).
Place carrot mixture in electric blender [or food processor] with coriander and some of the chicken broth [I used enough to cover the carrots in the processor]. Puree, then return to saucepan and whisk in remaining broth and salt and pepper to taste. If serving hot, reheat but do not boil.
Serves 6
Prepare 15 minutes
Cook 30 minutes
"Better tasting than carrots! The secret?...the cooking method and the fact that coriander and carrots do special things for each other. Serve hot, cold or even room temp...it's just great and the color is dazzling."
1 cup chopped onion
4 Tbsp butter
1/2 C dry white wine
1 lb carrots, finely chopped
1 1/2 tsp ground coriander
4 cups chicken broth
Salt & pepper to taste
In a large, heavy saucepan, saute onion in butter until soft. Add wine and carrots. Cover tightly and cook over very low heat for 30 minutes. Check a couple of times, stirring to keep from browning (although a little bit adds something).
Place carrot mixture in electric blender [or food processor] with coriander and some of the chicken broth [I used enough to cover the carrots in the processor]. Puree, then return to saucepan and whisk in remaining broth and salt and pepper to taste. If serving hot, reheat but do not boil.
Monday, May 9, 2011
Chicken Roll-Ups
From My Mom
3 large chicken breasts, boned, skinned & split
1 16oz can French cut green beans, drained
1-2 oz jar pimentos (optional)
6 slices American cheese, cut in half
2 cans cream of chicken soup
garlic powder
1/2 cup shredded cheddar cheese
poultry seasoning
salt & pepper
Pound chicken to 1/4 inch thick. Place beans, pimento & American cheese in center of chicken. Roll up. Place seam down in baking dish.
Heat & stir soup until smooth; add seasonings. Pour hot soup over chicken. Add the shredded cheese on top. Cover with foil.
Bake 40-60 minutes at 375 degrees.
YUM!
I serve with potatoes & use the sauce as a gravy for them! I have never used pimentos - yuck!
3 large chicken breasts, boned, skinned & split
1 16oz can French cut green beans, drained
1-2 oz jar pimentos (optional)
6 slices American cheese, cut in half
2 cans cream of chicken soup
garlic powder
1/2 cup shredded cheddar cheese
poultry seasoning
salt & pepper
Pound chicken to 1/4 inch thick. Place beans, pimento & American cheese in center of chicken. Roll up. Place seam down in baking dish.
Heat & stir soup until smooth; add seasonings. Pour hot soup over chicken. Add the shredded cheese on top. Cover with foil.
Bake 40-60 minutes at 375 degrees.
YUM!
I serve with potatoes & use the sauce as a gravy for them! I have never used pimentos - yuck!
Tuesday, March 8, 2011
Double-Baked Crazy Crisp Oven Fries
Double-Baked Crazy-Crisp Oven Fries
Serves 6
Tags: sides potatoes roast Yum-o! Family-Friendly
Submitted by
Rachael Ray
on 10/21/10
This is a perfect crispy side for Mac and Cheese Burger Sliders and many more dishes.
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Ingredients
* 6 starchy medium Idaho potatoes
* EVOO, for drizzling
* Salt and pepper
Optional flavorings:
* Minced garlic and lots of minced fresh rosemary – Rachael's favorite!
* Old Bay seasoning or Cajun Seasoning
* Chipotle chili powder
* Minced garlic, parmesan cheese and oregano
Preparation
Pre-heat the oven to 400°F.
Arrange cooling or wire racks over two baking sheets.
Peel the potatoes lengthwise, leaving a patch of the skin on each end of the potatoes. Cut each potato into very thin fries lengthwise, no more than a quarter-inch thick – the thinner they are, the crispier the end product will be.
In a large bowl, dress the fries very lightly with EVOO – a couple of turns of the bowl ought to do the trick. Season with salt and pepper, then arrange the fries in single layer without crowding either baking sheet.
Place the fries in the oven and roast for 30 minutes. Remove the fries and increase the heat to 425°F. Toss the fries in large bowl again with the seasonings, garlic and herbs of choice. Return the fries to the oven and bake for another 15-20 minutes, until very crisp and brown.
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.
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