OK, I am doing it. I need inspiration to cook now that the weather is behaving as though it is getting cool enough to cook and eat a decent meal. I probably need to go through the links list and verify that the websites are still active and add some new ones I love. It took long enough to figure out how to log into this darn site, so stick it out with me and soon I hope to have it up and running.
If you would like to join my quest to share good recipes, let me know!
Wednesday, September 1, 2010
PB&J Thumbprint Cookies
From the kitchen of Weelicious
These cookies make you feel heathly when you eat them!
PB&J Oatmeal Thumbprint Cookies (Makes about 60 cookies)
1/2 Cup Butter (1 Stick), softened
1/2 Cup Agave Nectar OR 1/2 Cup Honey
1 Large Egg
1 Tsp Vanilla Extract1 Cup Peanut Butter
1 1/2 Cup All Purpose Flour
1 Cup Old Fashioned Oats
1 Tsp Baking Soda
1/2 Tsp SaltJam, Jelly or preserves
1. Preheat oven to 350 degrees.
2. Place the butter and agave (or honey) in a bowl or standing mixer and beat for 1 minute.
3. Add the egg, vanilla and peanut butter and beat another minute on medium speed or until smooth.
4. In a separate bowl, combine all the dry ingredients and mix to combine.
5. Slowly add the dry ingredients to the wet and mix to incorporate.
6. Drop 1 tbsp of the cookie dough onto a silpat or parchment-lined cookie sheet and using your thumb (or index finger if you prefer), make an indentation in the center of each cookie.
7. Fill the indentation of each cookie with about 1/2 teaspoon of jam.
8. Bake for 10-12 minutes.9. Cool and serve.
These cookies make you feel heathly when you eat them!
PB&J Oatmeal Thumbprint Cookies (Makes about 60 cookies)
1/2 Cup Butter (1 Stick), softened
1/2 Cup Agave Nectar OR 1/2 Cup Honey
1 Large Egg
1 Tsp Vanilla Extract1 Cup Peanut Butter
1 1/2 Cup All Purpose Flour
1 Cup Old Fashioned Oats
1 Tsp Baking Soda
1/2 Tsp SaltJam, Jelly or preserves
1. Preheat oven to 350 degrees.
2. Place the butter and agave (or honey) in a bowl or standing mixer and beat for 1 minute.
3. Add the egg, vanilla and peanut butter and beat another minute on medium speed or until smooth.
4. In a separate bowl, combine all the dry ingredients and mix to combine.
5. Slowly add the dry ingredients to the wet and mix to incorporate.
6. Drop 1 tbsp of the cookie dough onto a silpat or parchment-lined cookie sheet and using your thumb (or index finger if you prefer), make an indentation in the center of each cookie.
7. Fill the indentation of each cookie with about 1/2 teaspoon of jam.
8. Bake for 10-12 minutes.9. Cool and serve.
Thursday, October 18, 2007
Double Cheese Delight
Valerie's Kitchen
*very simple dish
** Note-A couple of things to keep in mind with ALL of my recipes:
-I usually eyeball my ingredients so feel free to give a little/take a little according to your likes/dislikes
-Preheat oven to 350 degrees.
-Follow package directions to cook the noodles, drain and set aside.
-Brown ground beef, onions, & celery in large skillet over med high heat
-Once browned drain off fat.
-Transfer meat mixture to casserole dish.
-Stir cream cheese into meat mixture.
-Add cottage cheese & sour cream. Fold into cooked noodles and cover.
-Bake 30-40 minutes at 350 degrees or until bubbly.
-Remove from oven and let set for 5 minutes.
-Serve and ENJOY!!!
*very simple dish
** Note-A couple of things to keep in mind with ALL of my recipes:
-I usually eyeball my ingredients so feel free to give a little/take a little according to your likes/dislikes
Ingredients:
1 lb ground beef
1/3 cup chopped onions
2 stalks celery; chopped
1 tsp salt
1-8oz can tomato sauce
3 ounces cream cheese; softened
1/2 c. cottage cheese
1/4 c. sour cream
4 ounces wide noodles (I use the "no yolks" noodles)
-Preheat oven to 350 degrees.
-Follow package directions to cook the noodles, drain and set aside.
-Brown ground beef, onions, & celery in large skillet over med high heat
-Once browned drain off fat.
-Transfer meat mixture to casserole dish.
-Stir cream cheese into meat mixture.
-Add cottage cheese & sour cream. Fold into cooked noodles and cover.
-Bake 30-40 minutes at 350 degrees or until bubbly.
-Remove from oven and let set for 5 minutes.
-Serve and ENJOY!!!
Monday, September 24, 2007
Yummy Tucson Tour de Restaurants
Here are a few suggestions to Tucson readers or anyone who may visit at any time (hint, hint)-
Andrea
Casa Vicente - Tapas and fabulous Sangria
Cafe Poca Cosa - Delish mexican food
Pico De Gallo - The BEST fish tacos and horchata in town
Zemam's - Ethopian food. No air and water here folks, pure tastiness!
Lovin' Spoonfuls - Vegan loaded with garlic, my poor afternoon students today!
Zach's Pizza - Great college pizza joint
Bison Witches - Best sandwiches and soups/bread bowls with an INCREDIBLE beer selection
Wildflower - I have only been there once, but Noel could shine some light on the tasty food. I had a great spinach salad with goat cheese, walnuts and a raspberry vinaigrette.
I will write more when I can gather my thoughts. The links are to a variety of actual restaurant links and some to reviews if they do not have their own page. Cheers!
Andrea
Casa Vicente - Tapas and fabulous Sangria
Cafe Poca Cosa - Delish mexican food
Pico De Gallo - The BEST fish tacos and horchata in town
Zemam's - Ethopian food. No air and water here folks, pure tastiness!
Lovin' Spoonfuls - Vegan loaded with garlic, my poor afternoon students today!
Zach's Pizza - Great college pizza joint
Bison Witches - Best sandwiches and soups/bread bowls with an INCREDIBLE beer selection
Wildflower - I have only been there once, but Noel could shine some light on the tasty food. I had a great spinach salad with goat cheese, walnuts and a raspberry vinaigrette.
I will write more when I can gather my thoughts. The links are to a variety of actual restaurant links and some to reviews if they do not have their own page. Cheers!
Tuesday, August 14, 2007
MOLTEN CHOCOLATE CAKES
From Tracy's kitchenMOLTEN CHOCOLATE CAKES
(from Southern Living Ultimate Quick and Easy Cookbook)
Prep:19 minutes Cook:11 minutes Other: 1 to 24 hours
(you could change it slightly by putting each one in a custard dish to bake, I have the Pyrex ones. That way they are in their own special dish and you don't have to move them so much. )
2 tablespoons butter, melted
2 tablespoons unsweetened cocoa
3/4 cup butter, cut into pieces
3(4 oz) bars premium semi-sweet chocolate, broken into chunks (the booked called for Ghirardelli, I was unable to find chocolate bars, but used the same brand chocolate chips in the baking aisle)
1/2 cup whipping cream
1 1/4 cups egg substitute (like egg beaters, because it doesn't stay in the oven long enough to cook all the way)
3/4 cup granulated sugar
2/3 cup all-purpose flour
Powdered sugar
~Brush 16 muffin pans with 2 tablespoons melted butter. Sprinkle evenly with cocoa, shaking out excess. Place in refrigerator to firm butter.
~Place 3/4 cup butter and chocolate in a large heavy saucepan. Cook over low heat, stirring often, until butter and chocolate melt. Slowly whisk in cream; set mixture aside.~Combine egg substitute and granulated sugar in a large mixing bowl. Beat at medium speed with an electric mixer 5 to 7 minutes or until slightly thickened; add chocolate cream and flour, beating until blended. Pour batter in to muffin cups, filing to within 1/4-inch from tops. Cover and chill at least 1 hour or up to 24 hours , or cover an freeze up to 1 month. If frozen, thaw overnight in refrigerator before baking.
~Bake at 450 for 10 to 11 minutes or just until edges of cakes spring back when lightly touched, but centers are still soft. Let stand 3 minutes before loosening edges with a knife. Quickly invert cakes onto a baking sheet. Transfer to dessert plates using a spatula. Sprinkle wit powdered sugar. Serve immediately. Yield:16 servings.
Monday, August 13, 2007
Better than any restaurants Cashew Chicken
From Andrea's Kitchen:
I got a great Chinese cookbook from a friend a few years back and have loved the recipes I have tried. It is Chopstick, Cleaver and Wok by Jennie Low. This is one of my favorites from the book and one I have made several times (adapted slightly for laziness).
Cashew Chicken (Yiu Gwoh Gai)
*1/2 c roasted, unsalted cashews
*1 whole chicken breast (I have bought 2 boneless skinless chicken breast halves, but even better I started buying the breast stir fry cuts for ease) - if buying breast or breast halves, cut into 1/2" cubes - if buying stir fry meat I just leave as is.
*1 stalk celery
*1/2 yellow onion
*1 carrot
*1/4 lb fresh mushrooms
*3 tbs oil
*1/4 tsp salt
*1/4 tsp sugar
*1 c chicken stock
*3/4 c sliced winter bamboo shoots (I just buy a can of whatever I can find)
Seasoning:
*1/2 tsp salt
*1/2 tsp sugar
*1 tsp thin soy sauce (I just use what I have)
*1 tsp oyster sauce
*1 tbs corn starch
Thickener:
*1 tbs cornstarch - mixed well with 2 tbs cold water
*2 tsp dark soy sauce (again, I just use whatever I have)
*1 tbs sesame oil
1. Add seasoning ingredients to the chicken. Mix well and set aside.
2. Peel celery. Cut into 1 1/2" long pieces, then cut each piece into strips, julienne style.
3. Cut onion into 1/4" wedges
4. Peel carrot. Slice carrot and mushrooms into thin slices (I usually buy the sliced mushrooms for this)
5. Combine thickener ingredients and mix well.
6. Heat wok or large non-stick skillet and add 1 tbs oil. Add celery, onion, carrot and mushrooms and stir fry over high heat for 2 minutes. Add salt and sugar. Remove from the pan and set aside.
7. Add 2 tbs oil to the pan and heat on high. Add chicken and stir fry for 2 minutes.
8. Add chicken stock and bamboo shoots. Cover and cook on high for 3 minutes.
9. Add celery mixture. Cook thoroughly.
10. When chicken is cooked through stir in the thickener. Cook for 30 seconds.
11. Remove from the heat and mix in the cashews. Toss well and serve!!
I got a great Chinese cookbook from a friend a few years back and have loved the recipes I have tried. It is Chopstick, Cleaver and Wok by Jennie Low. This is one of my favorites from the book and one I have made several times (adapted slightly for laziness).
Cashew Chicken (Yiu Gwoh Gai)
*1/2 c roasted, unsalted cashews
*1 whole chicken breast (I have bought 2 boneless skinless chicken breast halves, but even better I started buying the breast stir fry cuts for ease) - if buying breast or breast halves, cut into 1/2" cubes - if buying stir fry meat I just leave as is.
*1 stalk celery
*1/2 yellow onion
*1 carrot
*1/4 lb fresh mushrooms
*3 tbs oil
*1/4 tsp salt
*1/4 tsp sugar
*1 c chicken stock
*3/4 c sliced winter bamboo shoots (I just buy a can of whatever I can find)
Seasoning:
*1/2 tsp salt
*1/2 tsp sugar
*1 tsp thin soy sauce (I just use what I have)
*1 tsp oyster sauce
*1 tbs corn starch
Thickener:
*1 tbs cornstarch - mixed well with 2 tbs cold water
*2 tsp dark soy sauce (again, I just use whatever I have)
*1 tbs sesame oil
1. Add seasoning ingredients to the chicken. Mix well and set aside.
2. Peel celery. Cut into 1 1/2" long pieces, then cut each piece into strips, julienne style.
3. Cut onion into 1/4" wedges
4. Peel carrot. Slice carrot and mushrooms into thin slices (I usually buy the sliced mushrooms for this)
5. Combine thickener ingredients and mix well.
6. Heat wok or large non-stick skillet and add 1 tbs oil. Add celery, onion, carrot and mushrooms and stir fry over high heat for 2 minutes. Add salt and sugar. Remove from the pan and set aside.
7. Add 2 tbs oil to the pan and heat on high. Add chicken and stir fry for 2 minutes.
8. Add chicken stock and bamboo shoots. Cover and cook on high for 3 minutes.
9. Add celery mixture. Cook thoroughly.
10. When chicken is cooked through stir in the thickener. Cook for 30 seconds.
11. Remove from the heat and mix in the cashews. Toss well and serve!!
Tuesday, August 7, 2007
Nutty Enchiladas with Spicy Chile Sauce
From Andrea's kitchen:
I like this recipe, but will be honest that it wasn't Ben's favorite. I personally like it a lot and ate leftovers for 2 days after making it.
For the filling:
1 tbs olive oil
2 carrots - chopped fine
1 1/2 c minced onions
1 garlic clove - minced
1 tsp chopped fresh oregano (or 1/2 tsp dried)
1 16oz package firm tofu
10 oz fresh spinach - large stems removed
1 1/2 c (1 15 oz can) black beans - rinsed and drained
1 c low-fat or non-fat cottage cheese
1/2 tsp salt
Fresh ground black pepper to taste
For the sauce:
1 tbs olive oil
1 large garlic clove - minced
2 tsp chili powder
1 tsp cumin seeds
3 c finely chopped plum tomatoes (about 8)
1/4 c sherry (vege stock if you need non-A version)
1 tbs red or white wine vinegar
1 1/3 c water
1 pinch ground cloves
1 chipotle pepper (canned in adobo sauce)
1/4 c chopped almonds - lightly toasted
1/2 tsp salt
Black pepper to taste
4 10in or 8 6-8 in flour tortillas
1. Preheat the oven to 350*.
Make the filling: In a large non-stick skillet, heat the olive oil over medium heat. Add the carrots, onions, garlic and oregano. Saute for about 8 minutes, stirring frequently. While it cooks, take the tofu out of its water and pit it into a bowl. With your hands, break up the tofu by squeezing it through your fingers. Stir in the spinach into the onions and carrots and cook until the spinach wilts. Stir in black beans, then tofu, cottage cheese, salt and pepper. Take the pan off the heat.
2. Make the sauce: In a medium sized saucepan, heat the olive oil over medium heat. Ad the garlic, chili powder,and cumin seeds. Stir constantly for 30 seconds, making sure the garlic does not brown. Add the tomatoes and sherry (or broth), vinegar and water, and let the mixture simmer for 4 minutes. Add the cloves and chipotle pepper and simmer 6-8 minutes stirring, once or twice. Remove from the heat.
3. Grind the almonds fine in a food processor or blender. Add half the sauce to the blender and puree. If you want a spicy sauce, leave the chipotle in and blend. If you want a milder sauce take out part or the whole pepper. Transfer to a bowl. Puree the second half and add to the first half.
4. Assemble the dish: On your work surface, lay out 1 large or 2 small tortillas. Fill the tortillas with 1/4 filling. So 1/3 for one large, or 1/4 for 2 small. Roll them tight and place in casserole. Fill remaining tortillas. Pour sauce over the enchiladas, then cover with foil. Bake for 20 minutes and serve hot.
I like this recipe, but will be honest that it wasn't Ben's favorite. I personally like it a lot and ate leftovers for 2 days after making it.
For the filling:
1 tbs olive oil
2 carrots - chopped fine
1 1/2 c minced onions
1 garlic clove - minced
1 tsp chopped fresh oregano (or 1/2 tsp dried)
1 16oz package firm tofu
10 oz fresh spinach - large stems removed
1 1/2 c (1 15 oz can) black beans - rinsed and drained
1 c low-fat or non-fat cottage cheese
1/2 tsp salt
Fresh ground black pepper to taste
For the sauce:
1 tbs olive oil
1 large garlic clove - minced
2 tsp chili powder
1 tsp cumin seeds
3 c finely chopped plum tomatoes (about 8)
1/4 c sherry (vege stock if you need non-A version)
1 tbs red or white wine vinegar
1 1/3 c water
1 pinch ground cloves
1 chipotle pepper (canned in adobo sauce)
1/4 c chopped almonds - lightly toasted
1/2 tsp salt
Black pepper to taste
4 10in or 8 6-8 in flour tortillas
1. Preheat the oven to 350*.
Make the filling: In a large non-stick skillet, heat the olive oil over medium heat. Add the carrots, onions, garlic and oregano. Saute for about 8 minutes, stirring frequently. While it cooks, take the tofu out of its water and pit it into a bowl. With your hands, break up the tofu by squeezing it through your fingers. Stir in the spinach into the onions and carrots and cook until the spinach wilts. Stir in black beans, then tofu, cottage cheese, salt and pepper. Take the pan off the heat.
2. Make the sauce: In a medium sized saucepan, heat the olive oil over medium heat. Ad the garlic, chili powder,and cumin seeds. Stir constantly for 30 seconds, making sure the garlic does not brown. Add the tomatoes and sherry (or broth), vinegar and water, and let the mixture simmer for 4 minutes. Add the cloves and chipotle pepper and simmer 6-8 minutes stirring, once or twice. Remove from the heat.
3. Grind the almonds fine in a food processor or blender. Add half the sauce to the blender and puree. If you want a spicy sauce, leave the chipotle in and blend. If you want a milder sauce take out part or the whole pepper. Transfer to a bowl. Puree the second half and add to the first half.
4. Assemble the dish: On your work surface, lay out 1 large or 2 small tortillas. Fill the tortillas with 1/4 filling. So 1/3 for one large, or 1/4 for 2 small. Roll them tight and place in casserole. Fill remaining tortillas. Pour sauce over the enchiladas, then cover with foil. Bake for 20 minutes and serve hot.
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