I saw this juice on Pinterest and thought, oh man I have all of that! Yay!!!!!! I just made it this morning and the recipe is right, it is bright and refreshing. It's, well, vibrant in flavor and in color.
I'm going to save the pulp from this one to make into carrot cake at a later date!
3 carrots
1 large tangelo or 2 medium oranges, peeled
1 small apple, cored
1 1/2 cup green or red seedless grapes
3-4 stalks of celery
Juice it all together and serve over ice. You could totally add leafy greens like spinach or kale, but it will turn a funky color.
Wednesday, February 8, 2012
Monday, February 6, 2012
Tex-Mex Lasanga
I love Mexican casserole dishes...My husband hates them, which is weird since he loves Mexican food. I keep making soggy layered tortilla dinners, hoping I'll find one he'll like. I finally found a recipe that he loved! It ditches the tortillas and uses lasagna noodles for the layers. We were out of sour cream, but had avocados so we mashed them up, called them guacamole and slathered it on top as "garnish." Dice up some jalapenos and sprinkle them in or use spicy salsa to jazz it up. As you can see from the picture, we were too excited to let it cool for 10-15 minutes and it kind of fell apart....
1 pound ground beef
1 cup jarred salsa
1 1/2 tsp ground cumin
1 (14.5 oz) can diced tomatoes
1 (14.5 oz) can tomato sauce
1 package lasagna noodles
1 cup corn (canned or frozen, heck even fresh)
1 can black beans, drained and rinsed
1 tbsp chopped cilantro
2 cups shredded Mexican cheese
salt & pepper to taste
1/4 green onions, chopped
Cooking spray
1. Preheat your oven to 450 degrees.
2. Bring a large pot of water to a boil and add the lasagna noodles, cook until al dente.
3. While the noodles boil, brown the beef in a pan and drain off excess fat. Set beef aside.
4. Combine salsa, tomatoes, tomato sauce, cumin, salt & pepper.
5. In another bowl combine corn, beans and cilantro.
6. Spray a lasagna pan with cooking spray and spread 1/2 sauce on the bottom of pan.
7. Layer noodles, beef, beans and cheese. Cover with a scoop of sauce.
8. Repeat until noodles are gone, finishing the top layer with the remaining sauce and cheese.
9. Bake uncovered for 30 minutes. Let cool 15 minutes (ahem see above pic if you don't)
10. Sprinkle onions green onions and serve with a bit of guacamole or sour cream (or both...)
1 pound ground beef
1 cup jarred salsa
1 1/2 tsp ground cumin
1 (14.5 oz) can diced tomatoes
1 (14.5 oz) can tomato sauce
1 package lasagna noodles
1 cup corn (canned or frozen, heck even fresh)
1 can black beans, drained and rinsed
1 tbsp chopped cilantro
2 cups shredded Mexican cheese
salt & pepper to taste
1/4 green onions, chopped
Cooking spray
1. Preheat your oven to 450 degrees.
2. Bring a large pot of water to a boil and add the lasagna noodles, cook until al dente.
3. While the noodles boil, brown the beef in a pan and drain off excess fat. Set beef aside.
4. Combine salsa, tomatoes, tomato sauce, cumin, salt & pepper.
5. In another bowl combine corn, beans and cilantro.
6. Spray a lasagna pan with cooking spray and spread 1/2 sauce on the bottom of pan.
7. Layer noodles, beef, beans and cheese. Cover with a scoop of sauce.
8. Repeat until noodles are gone, finishing the top layer with the remaining sauce and cheese.
9. Bake uncovered for 30 minutes. Let cool 15 minutes (ahem see above pic if you don't)
10. Sprinkle onions green onions and serve with a bit of guacamole or sour cream (or both...)
Roasted Garlic and Sun Dried Tomato Dip
I made this for a Super Bowl party yesterday and it was gone before the end of the first half. It was GOOD!!!!!!!!! It's kind of like hummus....What made it even better was the fact that it didn't need to be chilled or heated (although it would be great either way,) just served at room temperature. I served it with Wheat Thins but you could use bagel chips, sliced baguette or pita chips/bread. You're gonna need to use your fingers to get the roasted garlic out so it's a good thing roasted garlic is less pungent than raw!
1 whole garlic head
1 cup water
1 package (3.5 oz) of sun dried tomatoes, the dry ones not the pack in oil ones. (if you can only find the ones packed in oil, just skip the additional olive oil in the recipe)
2 tbsp olive oil
1/2 tsp fresh chopped rosemary
1/4 tsp salt
1/4 tsp fresh ground pepper
1 can White Beans or Great Northern Beans, drained and rinsed
1. Preheat your oven to 350 degrees
2. Remove outer papery cover of the garlic. Do not separate the cloves.
3. Wrap garlic in tinfoil and bake for 40 minutes.
4. Remove garlic from oven and let cool completely (seriously, you really have to manhandle it so make sure it's not hot)
5. While garlic cools, bring 1 cup water to a boil. Add tomatoes, cover and remove pan from heat. Let the tomatoes soak up the water.
6. While tomatoes are re-hydrating, cut the end off of the garlic and squeeze the mushy pulp into a food processor. Get as much of it out as you can.
7. Add tomatoes and about 1/4 cup of the soaking water to the food processor. Pulse a few times to break up the tomatoes.
8. Add remaining ingredients and puree until smooth, like hummus.
9. Transfer dip to a serving bowl and add a few fresh rosemary sprigs for decoration, serve with crackers.
1 whole garlic head
1 cup water
1 package (3.5 oz) of sun dried tomatoes, the dry ones not the pack in oil ones. (if you can only find the ones packed in oil, just skip the additional olive oil in the recipe)
2 tbsp olive oil
1/2 tsp fresh chopped rosemary
1/4 tsp salt
1/4 tsp fresh ground pepper
1 can White Beans or Great Northern Beans, drained and rinsed
1. Preheat your oven to 350 degrees
2. Remove outer papery cover of the garlic. Do not separate the cloves.
3. Wrap garlic in tinfoil and bake for 40 minutes.
4. Remove garlic from oven and let cool completely (seriously, you really have to manhandle it so make sure it's not hot)
5. While garlic cools, bring 1 cup water to a boil. Add tomatoes, cover and remove pan from heat. Let the tomatoes soak up the water.
6. While tomatoes are re-hydrating, cut the end off of the garlic and squeeze the mushy pulp into a food processor. Get as much of it out as you can.
7. Add tomatoes and about 1/4 cup of the soaking water to the food processor. Pulse a few times to break up the tomatoes.
8. Add remaining ingredients and puree until smooth, like hummus.
9. Transfer dip to a serving bowl and add a few fresh rosemary sprigs for decoration, serve with crackers.
Tuesday, January 24, 2012
Mini Whole Wheat Banana Bread
"Because sometimes just 1 is enough." That's the tag line for a new cookbook I got over the holidays called Small Batch Baking by Debbie Maugans Nakos. I'm super excited because there have been so many times that I want to bake a cake or cookies and not have enough to feed a family of 12. The two of us just don't need 48 chocolate chip cookies....When I got the book, I picked up some of those tin mini-loaf pans that you see in the grocery store. I got 5 for $1.
I had 1 banana sitting around and thought I'd see what I could make. The bread turned out delicious and 1 loaf is enough for us to eat for several days of snacking.
Serves 2-3, Preheat oven to 350 degrees.
Cooking spray
1/4 Cup all-purpose flour
1/4 Cup whole wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 mashed banana
1/4 cup brown sugar
3 tablespoons vegetable oil
3/4 tsp vanilla extract
1 egg yolk
1/4 cup chopped walnuts, optional
1. In a medium sized bowl, whisk together flours, baking powder, baking soda and salt.
2. In another bowl, mash together banana, brown sugar, vegetable oil, vanilla and egg yolk.
3. Add banana mixture to flour mixture and stir together until well combined. Fold in nuts.
4. Pour batter into prepared pan
5. Bake for 23-25 minutes, or until golden brown and a tooth-pick comes out clean.
I had 1 banana sitting around and thought I'd see what I could make. The bread turned out delicious and 1 loaf is enough for us to eat for several days of snacking.
Serves 2-3, Preheat oven to 350 degrees.
Cooking spray
1/4 Cup all-purpose flour
1/4 Cup whole wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 mashed banana
1/4 cup brown sugar
3 tablespoons vegetable oil
3/4 tsp vanilla extract
1 egg yolk
1/4 cup chopped walnuts, optional
1. In a medium sized bowl, whisk together flours, baking powder, baking soda and salt.
2. In another bowl, mash together banana, brown sugar, vegetable oil, vanilla and egg yolk.
3. Add banana mixture to flour mixture and stir together until well combined. Fold in nuts.
4. Pour batter into prepared pan
5. Bake for 23-25 minutes, or until golden brown and a tooth-pick comes out clean.
Wednesday, January 18, 2012
Got a juicer? Make Fresh Vegetable Soup
Recently I got a juicer and now I can't visit the store without thinking, can I juice that? I've had to refrain my husband from trying to juice meat... Anyway....This soup recipe came with the little booklet in the box and I thought I'd give it a try. I was skeptical at first as I tasted the juice mix and after I added the beans, but by the time it cooked down and flavors mellowed, it was a delicious lunch!
If you don't have a juicer, you can always throw the chopped veggies and broth into a good blender.
1 small tomato
1/2 of a small onion, peeled
2 carrots
1 green pepper or 2 stalks of celery (of course if you know me, you know I did not use the pepper, but I'm sure it would be fine with it)
1 tablespoon butter
1 tablespoon flour
1 1/2 cups vegetable stock
15 oz can of vegetarian baked beans
1 packet of ramen noodles, broken into small bits, or other noodles of your choice (don't use the flavor packet from the ramen)
Salt & Pepper to taste
1. Juice or blend together tomato, onion, carrots and green pepper. Set aside.
2. Melt butter in a sauce pan. Add flour and stir constantly for 1-2 minutes. You're making a roux.
3. Using a whisk, stir in juice and vegetable broth. Whisk until flour has dissolved.
4. Stir in baked beans and bring to a boil.
5. Add noodles and boil until cooked.
6. Add salt & pepper to taste.
This will make 4 good sized bowls. Make this the night before and pack some up for lunch at work. If you really like onion flavor, go ahead and do a whole onion. I found it to be pretty strong with just 1/2.
If you don't have a juicer, you can always throw the chopped veggies and broth into a good blender.
1 small tomato
1/2 of a small onion, peeled
2 carrots
1 green pepper or 2 stalks of celery (of course if you know me, you know I did not use the pepper, but I'm sure it would be fine with it)
1 tablespoon butter
1 tablespoon flour
1 1/2 cups vegetable stock
15 oz can of vegetarian baked beans
1 packet of ramen noodles, broken into small bits, or other noodles of your choice (don't use the flavor packet from the ramen)
Salt & Pepper to taste
1. Juice or blend together tomato, onion, carrots and green pepper. Set aside.
2. Melt butter in a sauce pan. Add flour and stir constantly for 1-2 minutes. You're making a roux.
3. Using a whisk, stir in juice and vegetable broth. Whisk until flour has dissolved.
4. Stir in baked beans and bring to a boil.
5. Add noodles and boil until cooked.
6. Add salt & pepper to taste.
This will make 4 good sized bowls. Make this the night before and pack some up for lunch at work. If you really like onion flavor, go ahead and do a whole onion. I found it to be pretty strong with just 1/2.
White Wine Chicken & Rice Pilaf
We're in need of a trip to the grocery store so last night I scoured the pantry for something to make. Here's what I came up with, 2 chicken breasts (no, they were in the freezer not the pantry) Kraft Lite Italian Dressing, garlic, cooking Sherry, vegetable broth, rice and pasta....Here's what they turned into:
For the Chicken:
2 Chicken breasts
1/2 Cup Italian dressing
Place chicken in a ziploc bag and add Italian dressing. Seal and shake. Allow chicken to marinate in dressing for at least 30 mins.
For the Rice Pilaf
1/2 cup broken spaghetti pieces
1 Cup rice
2 Tablespoons butter, divided into 1 tbsp chunks
2 Cups vegetable broth
1. Melt butter in a medium sauce pan.
2. Add spaghetti and rice. Stir to coat in butter. Stir occasionally until rice begins to brown lightly.
3. Add the vegetable broth and bring to a boil. Cover and reduce to a simmer. Cook until rice is tender and liquid is absorbed. ***You may need to add a few splashed of broth so check it regularly***
For the Sauce:
1/2 cup finely chopped onions or shallots
1 clove of garlic, finely chopped
1 tbsp butter
1/4 dry white wine
2 tbsp white wine vinegar
1/2 chicken or vegetable broth
Salt & Pepper to taste
1. Remove chicken from fridge and discard dressing.
2. Brown chicken in a skillet until mostly cooked through, remove to a plate
3. Add butter to the same pan and make sure you scrape all the goodness from cooking the chicken up.
4. Saute onions and garlic until onions soften.
5. Add wine and vinegar to pan. Simmer for 2 minutes, stirring constantly.
6. Add broth, salt and pepper. Bring to a boil, then reduce to a simmer.
7. Add chicken to sauce, cover and allow to cook until sauce has reduced to 1/2 cup.
Serve with rice pilaf and a salad.
For the Chicken:
2 Chicken breasts
1/2 Cup Italian dressing
Place chicken in a ziploc bag and add Italian dressing. Seal and shake. Allow chicken to marinate in dressing for at least 30 mins.
For the Rice Pilaf
1/2 cup broken spaghetti pieces
1 Cup rice
2 Tablespoons butter, divided into 1 tbsp chunks
2 Cups vegetable broth
1. Melt butter in a medium sauce pan.
2. Add spaghetti and rice. Stir to coat in butter. Stir occasionally until rice begins to brown lightly.
3. Add the vegetable broth and bring to a boil. Cover and reduce to a simmer. Cook until rice is tender and liquid is absorbed. ***You may need to add a few splashed of broth so check it regularly***
For the Sauce:
1/2 cup finely chopped onions or shallots
1 clove of garlic, finely chopped
1 tbsp butter
1/4 dry white wine
2 tbsp white wine vinegar
1/2 chicken or vegetable broth
Salt & Pepper to taste
1. Remove chicken from fridge and discard dressing.
2. Brown chicken in a skillet until mostly cooked through, remove to a plate
3. Add butter to the same pan and make sure you scrape all the goodness from cooking the chicken up.
4. Saute onions and garlic until onions soften.
5. Add wine and vinegar to pan. Simmer for 2 minutes, stirring constantly.
6. Add broth, salt and pepper. Bring to a boil, then reduce to a simmer.
7. Add chicken to sauce, cover and allow to cook until sauce has reduced to 1/2 cup.
Serve with rice pilaf and a salad.
Monday, January 9, 2012
Hot Tea Mojito
Holy moly Pinterest! You've really come through on this one! Everyone who knows me, knows I'm a big fan of the Hot Toddy (hot tea, whiskey, honey and lemon) for anything from a tickle in my throat to full blown Bronchitis. Ok, even if it's a cold, rainy day, my solution is always a Hot Toddy....Until now! Meet the Hot Tea Mojito...It's even good without the fresh mint leaves (strange as it sounds, I was fresh out.) If you want to get fancy, use a heat-proof wine glass.
Makes 1 big serving (or 2 wimpy ones)
1 Cup water
2 tablespoons loosely packed fresh mint leaves
2 teaspoons brown sugar
1 teabag (Earl Grey, English Breakfast or Black tea)
1/4 cup rum (light or dark, whatever)
1 tablespoon lime juice
1. Boil the water in a teapot (or microwave proof mug)
2. Add mint leaves, brown sugar, lime juice and teabag. Let tea steep about 2 minutes.
3. Strain through a fine mesh strainer or cheese cloth (let's be honest, I used a paper towel) and enjoy!
Makes 1 big serving (or 2 wimpy ones)
1 Cup water
2 tablespoons loosely packed fresh mint leaves
2 teaspoons brown sugar
1 teabag (Earl Grey, English Breakfast or Black tea)
1/4 cup rum (light or dark, whatever)
1 tablespoon lime juice
1. Boil the water in a teapot (or microwave proof mug)
2. Add mint leaves, brown sugar, lime juice and teabag. Let tea steep about 2 minutes.
3. Strain through a fine mesh strainer or cheese cloth (let's be honest, I used a paper towel) and enjoy!
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