Thursday, October 6, 2011
I love Fall cooking. I love the flavors and possibilities that come with the harvest. Last night, I tried a new recipe from the cookbook "Vegetarian Meals" published by Good Housekeeping that did just that: mixed together some delicious Fall veggies with some great flavors. Kids even loved it!
1 T olive oil
3 medium sweet potatoes peeled and cut
1 medium onion, chopped
1 t sugar
2 T chili powder
1 t ground cumin
1 t ground coriander
2 garlic cloves, crushed with garlic press
1 jalapeno chile, seeded and minced
1 can whole tomatoes (28 oz)
1/2 lb green beans, trimmed and each cut crosswise in half
1 t salt
2 C water
2 15-oz cans black syobeans (or black beans), rinsed and drained
sour cream (optional)
1. In non-stick 5- to 6-quart Dutch oven, heat oil over medium eat until hot. Add onion and cook, stirring occasionally, until tender, about 10 minutes. Add chili powder, cumin, coriander, garlic, and jalapeno. Cook, stirring, 1 minute.
2. Add tomatoes with their juice, green beans, sweet potatoes, sugar, salt, and water; heat to boiling over medium-high heat, breaking up tomatoes with side of spoon. Reduce heat to low; cover and simmer, stirring occasionally, until sweet potatoes are tender, about 25 minutes.
3. Add soybeans and heat through, about 2 minutes longer. Serve with sour cream, if you like.
Add a slice of cornbread and you have one heck of a delicious (and healthy!) meal.
As a side note, I feel I should explain that while I am not strictly vegetarian, I often cook vegetarian meals. I love using spices instead of fat for flavor, and I am always striving to get more fruits and veggies into my family's diet.
Monday, September 26, 2011
Thursday, September 15, 2011
Grandma Pink's Apple Crisp
4 C peeled and sliced apples
1 t cinnamon
1/2 C water
Put apples in 8x8 pan. Pour on water and sprinkle with cinnamon
Bonus: toss in a handful of raspberries, or fresh cranberries.
Crumble together: 1/2 C butter, 1 C sugar, 3/4 C flour and put over the apples
Bake uncovered at 400 degrees for 45 minutes.
Serve topped with some vanilla ice cream if desired.
It's almost as sweet as my helpers :)
Sunday, July 10, 2011
So break out the cookie cutters and frosting, and enjoy an unexpected summer treat this afternoon!
Lindsay Hunt's Sugar Cookies
1/2 C sugar
1/2 C shortening (I use butter; no offense, Lindsay)
1/4 C milk
2 t baking powder
1 t almond (vanilla works too, but almond is the best!)
2 C flour
Cream sugar and shortening. Add egg, milk and almond flavoring. Add dry ingredients. Roll out and cut into shapes. Bake at 375 for 8-10 minutes.
Grandma Gayzie's Frosting
Beat 2 cubes of butter with 5 tablespoons of milk. Add enough powdered sugar till you reach desired frosting consistency. (it'll be a lot!) And remember, the more obnoxious the color of your frosting, the more fun it is to decorate with it!
Thursday, May 19, 2011
Tonight, we're eating Honey Dijon Chicken, a recipe I collected from my awesome sister, Camie.
Melt together equal parts honey, butter and dijon mustard.
Pour over chicken breasts in a baking pan. Bake at 350 until chicken is done.
Serve chicken and sauce over rice and steamed veggies.
EASY and delicious!
Wednesday, May 18, 2011
Wednesday, April 20, 2011
Thursday, January 6, 2011
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale
Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
Add chicken bouillon and water to the pot and heat until it starts to boil.
Add the sliced potatoes and cook until soft, about half an hour.
Add the heavy cream and just cook until thoroughly heated.
Stir in the sausage and the kale, let all heat through and serve. Delicious!