I wanted to make something a little different than I usually would and I found this recipe in a Healthy Cooking Magazine. It was really good and Ryan even ate all the carrots and onions too!
Orange Chicken Stir-Fry From Taste of Home Healthy Cooking
1 T cornstarch
2/3 c. orange juice
1 1/4 tsp salt
1/4 tsp ground ginger
1/4 tsp pepper
1 1/2 pounds chicken breasts, cut into strips
3 large carrots, julienned
1 medium onion, thinly sliced and separated into rings
3 tsp canola oil, divided
1/3 c reduced-sugar orange marmalade
3 T brown sugar
1 T lemon juice
Hot cooked rice
In a small bowl, combine cornstarch and orange juice until smooth; set aside. Combine the salt, ginger and pepper; sprinkle over chicken. Set aside.
In a large nonstick skillet, stir-fry the carrots and onion in 1 tsp oil until crisp-tender. Remove and keep warm.
In the same pan, stir-fry the chicken in remaining oil until no longer pink. Stir in the marmalade, brown sugar and lemon juice until marmalade is dissolved.
Return carrot mixture to pan. Stir in orange juice mixture; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Thursday, October 21, 2010
Tuesday, October 5, 2010
Meatball Stew with Winter Vegetables
I guess I'm on a soup kick lately. I'm not a huge meatball person, but I saw this recipe and thought it sounded pretty good. It was simple to put together and it still tasted great after simmering way longer than it was supposed to since Ryan was outside working until late. Perfect fall comfort food!
Meatball Stew with Winter Vegetables From Better Homes and Garden
2 medium potatoes (unpeeled), cut into 1" pieces
2 medium carrots, peeled and cut into 3/4" pieces
1 large onion, cut into wedges
2 T instant beef bouillon granules (I used 3 cubes)
1 bay leaf
1 1/2 tsp dried thyme or oregano (I used a combo)
1 tsp dried rosemary or basil
1/2 tsp pepper
1 recipe Seasoned Meatballs
2 medium sweet potatoes, peeled and cut into 1" pieces
2 medium parsnips, peeled and cut into 3/4" pieces (I didn't have any of these)
1 cup frozen peas
1/3 cup flour
Seasoned Meatballs: In a medium bowl, combine 1 beaten egg, 1/2 cup fine dry bread crumbs, 1 tsp minced dried onion, 1 tsp Worcestershire sauce, 1/4 tsp garlic salt and 1/8 tsp pepper. Add 1 pound lean ground beef, mix well. Shape into 30 1" balls.
In a Dutch oven, bring 4 1/2 cups of water to a boil. Add potatoes, carrots, onion, bouillon granules, bay leaf, thyme or oregano, basil or rosemary and pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes. Meanwhile, prepare meatballs. Add sweet potatoes and parsnips to hot broth mixture. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or until vegetables are tender and meatballs are fully cooked. Stir in frozen peas. Stir together 1/2 cup cold water and the flour. Stir flour mixture into hot broth mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Ladle into soup bowls and serve.
Meatball Stew with Winter Vegetables From Better Homes and Garden
2 medium potatoes (unpeeled), cut into 1" pieces
2 medium carrots, peeled and cut into 3/4" pieces
1 large onion, cut into wedges
2 T instant beef bouillon granules (I used 3 cubes)
1 bay leaf
1 1/2 tsp dried thyme or oregano (I used a combo)
1 tsp dried rosemary or basil
1/2 tsp pepper
1 recipe Seasoned Meatballs
2 medium sweet potatoes, peeled and cut into 1" pieces
2 medium parsnips, peeled and cut into 3/4" pieces (I didn't have any of these)
1 cup frozen peas
1/3 cup flour
Seasoned Meatballs: In a medium bowl, combine 1 beaten egg, 1/2 cup fine dry bread crumbs, 1 tsp minced dried onion, 1 tsp Worcestershire sauce, 1/4 tsp garlic salt and 1/8 tsp pepper. Add 1 pound lean ground beef, mix well. Shape into 30 1" balls.
In a Dutch oven, bring 4 1/2 cups of water to a boil. Add potatoes, carrots, onion, bouillon granules, bay leaf, thyme or oregano, basil or rosemary and pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes. Meanwhile, prepare meatballs. Add sweet potatoes and parsnips to hot broth mixture. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or until vegetables are tender and meatballs are fully cooked. Stir in frozen peas. Stir together 1/2 cup cold water and the flour. Stir flour mixture into hot broth mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Ladle into soup bowls and serve.
Monday, October 4, 2010
Wild Rice Soup
It is really starting to feel like fall here! It has been chilly a few days, though not too bad with the sun out and shining. It is perfect weather for some homemade soup and this recipe had little preparation (besides cooking the rice) and was so delicious! A great meal on a cool fall day!
Wild Rice Soup From Sparks from the Kitchen Cookbook
3/4 cup onion, chopped
3/4 cup celery, diced
3/4 cup carrots, diced
1 clove garlic, minced
3 slices bacon
1 cup chicken broth
2 cans cream of mushroom soup (I only had one and it was still very creamy)
2/3 cup wild rice
2 soup cans of milk
1 small can mushrooms with liquid
Brown bacon. Reserve 3 T. drippings and brown onion, celery and carrots in remaining drippings. Simmer with chicken broth and soup.
Cook wild rice in 3 cups of water for 1 hour; add rice to above with milk, mushrooms and bacon, crumbled up. Heat thoroughly.
Wild Rice Soup From Sparks from the Kitchen Cookbook
3/4 cup onion, chopped
3/4 cup celery, diced
3/4 cup carrots, diced
1 clove garlic, minced
3 slices bacon
1 cup chicken broth
2 cans cream of mushroom soup (I only had one and it was still very creamy)
2/3 cup wild rice
2 soup cans of milk
1 small can mushrooms with liquid
Brown bacon. Reserve 3 T. drippings and brown onion, celery and carrots in remaining drippings. Simmer with chicken broth and soup.
Cook wild rice in 3 cups of water for 1 hour; add rice to above with milk, mushrooms and bacon, crumbled up. Heat thoroughly.
Sunday, October 3, 2010
Still Cooking!
After about a 2 month lapse, I finally have a second to jump back on here and let you know that I'm still here and still cooking. I haven't had near as much time so the recipes are a little quicker ones, but I've been finding a little time to make dinner and bake some bread and so on. My 1 1/2 month old makes things a little more challenging, but we are so blessed with a baby that is really good overall. She is such a cutie...its just been an adjustment having an infant in our house. A very good adjustment though!
Before she was born, I actually made a few loaves of this bread and stuck them in the freezer. They turned out very tasty and are a perfect fall quick bread for breakfast or dessert!
Cranberry Pumpkin Bread From Better Homes and Gardens Best Recipes Cookbook
4 cups flour
2 T baking powder
2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp ground ginger
2 cups sugar
2 cups canned pumpkin
4 eggs
1/2 cup cooking oil
2 cups coarsely chopped cranberries
1/2 cup chopped toasted almonds (omitted since I didn't have on hand)
1 recipe Vanilla Icing (optional-also omitted)
Grease 2 9x5" loaf pans; set aside. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, nutmeg, and ginger; set aside. In a large bowl combine sugar, pumpkin, eggs and oil. Add flour mixture to pumpkin mixture; stir until just moistened. Fold in berries and almonds. Pour batter into prepared pans. Bake in a 350 degree oven for 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes. Remove from pans; cool. Drizzle with vanilla icing if desired before serving.
Vanilla Icing:
In a small bowl stir together 1/2 cup powdered sugar and 1/2 tsp vanilla. Stir in enough milk (1-2 tsp) to make icing of drizzling consistency. Makes 1 cup.
Before she was born, I actually made a few loaves of this bread and stuck them in the freezer. They turned out very tasty and are a perfect fall quick bread for breakfast or dessert!
Cranberry Pumpkin Bread From Better Homes and Gardens Best Recipes Cookbook
4 cups flour
2 T baking powder
2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp ground ginger
2 cups sugar
2 cups canned pumpkin
4 eggs
1/2 cup cooking oil
2 cups coarsely chopped cranberries
1/2 cup chopped toasted almonds (omitted since I didn't have on hand)
1 recipe Vanilla Icing (optional-also omitted)
Grease 2 9x5" loaf pans; set aside. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, nutmeg, and ginger; set aside. In a large bowl combine sugar, pumpkin, eggs and oil. Add flour mixture to pumpkin mixture; stir until just moistened. Fold in berries and almonds. Pour batter into prepared pans. Bake in a 350 degree oven for 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes. Remove from pans; cool. Drizzle with vanilla icing if desired before serving.
Vanilla Icing:
In a small bowl stir together 1/2 cup powdered sugar and 1/2 tsp vanilla. Stir in enough milk (1-2 tsp) to make icing of drizzling consistency. Makes 1 cup.
Friday, July 23, 2010
Roasted Vegetable Pasta Primavera
This was so tasty! What a yummy dish to use up whatever fresh veggies you might have on hand from your garden, the farmers market or the grocery store. Try different veggies than the ones in the ingredients. I didn't put in any carrots or tomatoes, but added some green beans which roasted up really nicely too. This is a wonderful summer meal!
Roasted Vegetable Pasta Primavera
3 carrots, peeled and cut into thin strips
2 medium zucchini, cut into thin strips (I used 1 which was plenty)
2 yellow squash, cut into thin strips (Also used only 1)
2 red or orange bell peppers, cut into thin strips
1 onion, thinly sliced
1/4 cup extra virgin olive oil
salt and freshly ground pepper
1 T dried Italian herbs
1 lb. bowtie pasta
15 cherry tomatoes, halved
balsamic vinegar
1/2 cup grated Parmesan, Romano or Asiago cheese
Preheat oven to 450 degrees. In a large bowl, toss all of the veggies, except the tomatoes, with the oil, salt, pepper and herbs to coat. Transfer the veggie mixture onto 2 greased baking sheets. Bake until carrots are tender and vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total. While the vegetables are baking, cook pasta al dente, according to package directions. Drain, reserving about 1 cup of the cooking liquid. Toss the pasta with the vegetables and cherry tomatoes, adding some of the cooking liquid if needed to moisten. Season with salt and pepper to taste, and a splash of balsamic vinegar if desired. Top with grated cheese and serve immediately.
Roasted Vegetable Pasta Primavera
3 carrots, peeled and cut into thin strips
2 medium zucchini, cut into thin strips (I used 1 which was plenty)
2 yellow squash, cut into thin strips (Also used only 1)
2 red or orange bell peppers, cut into thin strips
1 onion, thinly sliced
1/4 cup extra virgin olive oil
salt and freshly ground pepper
1 T dried Italian herbs
1 lb. bowtie pasta
15 cherry tomatoes, halved
balsamic vinegar
1/2 cup grated Parmesan, Romano or Asiago cheese
Preheat oven to 450 degrees. In a large bowl, toss all of the veggies, except the tomatoes, with the oil, salt, pepper and herbs to coat. Transfer the veggie mixture onto 2 greased baking sheets. Bake until carrots are tender and vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total. While the vegetables are baking, cook pasta al dente, according to package directions. Drain, reserving about 1 cup of the cooking liquid. Toss the pasta with the vegetables and cherry tomatoes, adding some of the cooking liquid if needed to moisten. Season with salt and pepper to taste, and a splash of balsamic vinegar if desired. Top with grated cheese and serve immediately.
Monday, July 12, 2010
Moroccan-Style Chops
I'm always looking for something different to make and these pork chops were something different that turned out really tasty. The grilled meat had such a yummy, mildly spicy taste. Not hot, but Moroccan-style spicy :) I didn't make the sauce to go with them, but I'm sure that the cucumber-tomato sauce would have been a delicious addition to the grilled pork chops. I just knew hubby wouldn't touch the sauce. We loved the chops though!
Moroccan-Style Chops From Better Homes and Gardens Magazine
3/4 cup plain yogurt
3 T orange juice
2 T sliced green onion
1 1/2 tsp ground coriander
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
8 lamb leg sirloin chops, cut 1" thick or 6 pork loin rib chops, cut 3/4" thick
1 medium onion, chopped
1 medium tomato, chopped
1 medium cucumber, chopped
1/2 cup plain yogurt
hot cooked couscous or rice
Fresh cilantro (optional)
For marinade, in a bowl, combine the 3/4 cup yogurt, orange juice, green onion, coriander, salt, cumin, cardamom, cinnamon, cloves, and ginger. Arrange chops in a shallow dish. Pour marinade over chops. Cover; marinate in refrigerator overnight.
For sauce, in a bowl combine onion, tomato, and cucumber; stir in the 1/2 cup yogurt. Season to taste with salt and pepper. Cover and chill until serving time.
Remove chops from marinade, reserving as much marinade as possible. Grill lamb chops over medium coals, uncovered for 14-16 minutes or to desired doneness, turning once and brushing often with marinade. For pork, grill, uncovered, directly over medium-hot coals for 12-14 minutes or until no longer pink, turning once and brushing often with marinade.
To serve, arrange chops on dinner plates with couscous or rice, if desired. Pass sauce. If desired, garnish each serving with cilantro.
Moroccan-Style Chops From Better Homes and Gardens Magazine
3/4 cup plain yogurt
3 T orange juice
2 T sliced green onion
1 1/2 tsp ground coriander
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
8 lamb leg sirloin chops, cut 1" thick or 6 pork loin rib chops, cut 3/4" thick
1 medium onion, chopped
1 medium tomato, chopped
1 medium cucumber, chopped
1/2 cup plain yogurt
hot cooked couscous or rice
Fresh cilantro (optional)
For marinade, in a bowl, combine the 3/4 cup yogurt, orange juice, green onion, coriander, salt, cumin, cardamom, cinnamon, cloves, and ginger. Arrange chops in a shallow dish. Pour marinade over chops. Cover; marinate in refrigerator overnight.
For sauce, in a bowl combine onion, tomato, and cucumber; stir in the 1/2 cup yogurt. Season to taste with salt and pepper. Cover and chill until serving time.
Remove chops from marinade, reserving as much marinade as possible. Grill lamb chops over medium coals, uncovered for 14-16 minutes or to desired doneness, turning once and brushing often with marinade. For pork, grill, uncovered, directly over medium-hot coals for 12-14 minutes or until no longer pink, turning once and brushing often with marinade.
To serve, arrange chops on dinner plates with couscous or rice, if desired. Pass sauce. If desired, garnish each serving with cilantro.
Sunday, July 11, 2010
Caramel-Banana Muffins
These muffins are so good! It is a unique recipe that I got from Midwest Living magazine and the combination of the crunchy pecans, the sweet caramel and the bananas is so tasty. They taste more like dessert than a breakfast food!
Caramel-Banana Muffins From Midwest Living Magazine
1/2 cup chopped pecans
2 T sugar
1 tsp ground cinnamon
1 3-oz pkg cream cheese, softened
1/4 cup butter, softened
2/3 cup sugar
1 egg
1 medium banana, peeled and mashed (1/2 cup)
1 tsp vanilla
1 1/4 cup flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 T caramel-flavored ice cream topping
1 medium banana, peeled and thinly sliced (optional)
1 T butter, melted
Line 12 regular size or 6 jumbo muffin cups with paper bake cups. In a small bowl, mix pecans, 2 T sugar and 1 tsp cinnamon.
In a large mixing bowl, beat cream cheese, softened butter and 2/3 cup sugar with electric mixer until well combined. Add egg and beat well. Beat in the mashed banana and vanilla until combined.
In another bowl, combine the flour, baking powder, baking soda and salt. Add to the banana mixture, beating on low speed until just combined.
Stir in 1/4 cup of the pecan mixture. Spoon half the batter into prepared muffin cups (1 rounded tablespoon for regular size muffins, 2 for jumbo). Drizzle 1/2 tsp caramel topping over batter in each cup. Top with remaining batter. If you like, top each with 2 thin sliced additional bananas (I didn't do this step). Drizzle with a little melted butter and sprinkle with remaining pecan mixture.
Bake in a 375 degree oven 18-20 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan. Serve warm, drizzled with more caramel topping, if you like.
Caramel-Banana Muffins From Midwest Living Magazine
1/2 cup chopped pecans
2 T sugar
1 tsp ground cinnamon
1 3-oz pkg cream cheese, softened
1/4 cup butter, softened
2/3 cup sugar
1 egg
1 medium banana, peeled and mashed (1/2 cup)
1 tsp vanilla
1 1/4 cup flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 T caramel-flavored ice cream topping
1 medium banana, peeled and thinly sliced (optional)
1 T butter, melted
Line 12 regular size or 6 jumbo muffin cups with paper bake cups. In a small bowl, mix pecans, 2 T sugar and 1 tsp cinnamon.
In a large mixing bowl, beat cream cheese, softened butter and 2/3 cup sugar with electric mixer until well combined. Add egg and beat well. Beat in the mashed banana and vanilla until combined.
In another bowl, combine the flour, baking powder, baking soda and salt. Add to the banana mixture, beating on low speed until just combined.
Stir in 1/4 cup of the pecan mixture. Spoon half the batter into prepared muffin cups (1 rounded tablespoon for regular size muffins, 2 for jumbo). Drizzle 1/2 tsp caramel topping over batter in each cup. Top with remaining batter. If you like, top each with 2 thin sliced additional bananas (I didn't do this step). Drizzle with a little melted butter and sprinkle with remaining pecan mixture.
Bake in a 375 degree oven 18-20 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan. Serve warm, drizzled with more caramel topping, if you like.
Subscribe to:
Posts (Atom)