D*Delicious and BrightBlueKitchen
Serves 6
1 Tbs olive oil
1/2 onion, diced
1 tsp minced garlic
1 1/2 c rice*
1 can tomato sauce
1 1/2 tsp chicken base
1 1/2 c water
1/4 tsp (ish) cumin
1/4 t chili powdersalt & pepper to taste
fresh cilantro (optional - I didn't have any)
1 cup corn kernels
1/2 cup diced carrots
1/2 cup frozen peas
*It called for basmati. I used long grain, since that's all I had. I'm sure it'd be great with basmati.
Cook it all in one pan!!!
Heat olive oil in a large skillet (that has a lid!) & saute onions. Add garlic toward the end so it doesn't scorch. When onions are translucent, stir in rice until toasted (just a couple minutes). Add everything else except cilantro. Bring to a boil, cover, reduce heat TO LOW & simmer until rice is cooked. BE CAREFUL not to let it go too long. This said 13-16 mins, but I would maybe check after 10.
Serve on top-
black beans, fresh tomatoes, cheese, "guac" which turned out to just be packaged smashed avocados, sour cream, & crunched up tortilla chips. Salsa would be good,
Thursday, August 31, 2017
French Silk Chocolate Pie
3/4 cup white sugar
2 (1 ounce) squares unsweetened baking chocolate, melted and cooled
1 teaspoon vanilla extract
2 eggs
1 prepared 8 inch pastry shell, baked and cooled
Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract.
Whip the egg whites in a separate bowl with 1/4 c sugar to help form stiff peaks.
Then you are supposed to add the chocolate mixture to the egg white mixture which will give you plenty of filling for your pie with a taste that is heavenly and is so light and fluffy.
Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
Refrigerate at least 2 hours before serving.
Refrigerate at least 2 hours before serving.
Tuesday, August 29, 2017
Calzones
Ideas from Food Network
A few varieties to make
1. ham and pinneapple
2. sausage and onion
3. pepperoni
4. spinach and cheese
The dough (either from scratch or frozen/defrosted rhodes rolls or dry pizza mix from store)
The Filling
I used a dry mix from the store to make the dough. Let sit 10 min. Then roll out circles of dough and plop 3-4 T of the filling on to the roll dough. Fold half of the dough over itself, and then press the edges to seal. Brush the surface of each calzone with the beaten egg, and then bake until nice and golden brown, 10 to 13 minutes. Serve with warm Marinara Sauce.
A few varieties to make
1. ham and pinneapple
2. sausage and onion
3. pepperoni
4. spinach and cheese
The dough (either from scratch or frozen/defrosted rhodes rolls or dry pizza mix from store)
The Filling
I used a dry mix from the store to make the dough. Let sit 10 min. Then roll out circles of dough and plop 3-4 T of the filling on to the roll dough. Fold half of the dough over itself, and then press the edges to seal. Brush the surface of each calzone with the beaten egg, and then bake until nice and golden brown, 10 to 13 minutes. Serve with warm Marinara Sauce.
Sunday, August 27, 2017
Rotini Summer Salad
1/2 pkg of rotini noodles cooked
1 chopped cucumber, some peeled
1 chopped red pepper
2 shredded carrots
1/2c sliced grape tomatoes
1/4c canned salmon or chopped chicken, but not necessary
Serve with Cilantro Lime Dressing or Italian dressing
Put everything in a bowl and EAT!
1 chopped cucumber, some peeled
1 chopped red pepper
2 shredded carrots
1/2c sliced grape tomatoes
1/4c canned salmon or chopped chicken, but not necessary
Serve with Cilantro Lime Dressing or Italian dressing
Put everything in a bowl and EAT!
Friday, August 25, 2017
Wedge Salad
Dressing
1/2c mayo
1/2c sour cream
1/2c milk
1/2t salt
1/2 t pepper
3 oz blue cheese
Salad
1/2 head of iceberg lettuce
1/2c halved cherry tomatotes
2 T chopped chives
3 strips of bacon
Whisk together dressing ingredients, can sit in fridge for 1 week.
Sliced the lettuce into a wedge shape. Lay on plate, top with dressing, tomatoes, bacon and chives. Once you lay the dressing onto the lettuce wedge it is going to wilt, so only do the amount you know your going to eat. B/c it is sad the throw the leftovers away, it is so delicious.
1/2c mayo
1/2c sour cream
1/2c milk
1/2t salt
1/2 t pepper
3 oz blue cheese
Salad
1/2 head of iceberg lettuce
1/2c halved cherry tomatotes
2 T chopped chives
3 strips of bacon
Whisk together dressing ingredients, can sit in fridge for 1 week.
Sliced the lettuce into a wedge shape. Lay on plate, top with dressing, tomatoes, bacon and chives. Once you lay the dressing onto the lettuce wedge it is going to wilt, so only do the amount you know your going to eat. B/c it is sad the throw the leftovers away, it is so delicious.
Tuesday, August 22, 2017
Indian Butter Chicken
Two Sleevers ( I used a pressure cooker)
1 onion chopped and sauteed
2 celery stalks chopped ans sauteed
1 14- ounce can diced tomatoes
5-6 cloves garlic
1 teaspoons minced ginger
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon salt
1 teaspoon garam masala
1/2 teaspoon ground cumin
5-6 cloves garlic
1 teaspoons minced ginger
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon salt
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 pound boneless skinless chicken thighs (or use I used leftover cooked chicken or breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
To finish
4 ounce butter cut into cubes (use coconut oil if dairy free)
4 ounce heavy cream (use full-fat coconut milk if dairy free)
1 teaspoon garam masala
1/4-1/2 cup chopped cilantro
1 pound boneless skinless chicken thighs (or use I used leftover cooked chicken or breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
To finish
4 ounce butter cut into cubes (use coconut oil if dairy free)
4 ounce heavy cream (use full-fat coconut milk if dairy free)
1 teaspoon garam masala
1/4-1/2 cup chopped cilantro
Instructions
1. I sauteed onion for 10 min then added celery and garlic let cook 5min. Then add tomatoes, ginger, turmeric, Cayenne, paprika, salt, garam masala, cumin let simmer 15-20 min. Use immersion blender or pour sauce into regular blender and blend till smooth. Then return sauce back to pot to cook.2. To the sauce add shredded chicken, butter, coconut milk, cilantro and its ready to be served.
Instant Pot instructions
- Place all ingredients into a Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better
- Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.
- Open up the pot and remove the chicken carefully and set aside
- Blend together all the ingredients, preferably using an immersion blender
- Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.
- It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon
- Take out half the sauce and freeze for later or store in the fridge for 2-3 days
- Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.
- Serve over rice, or zucchini noodles
Using leftover sauce
- Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.
- You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together and there you go.
Thursday, August 10, 2017
Crockpot Hawaiian Haystacks
1 c sour cream
1c plain yogurt
1 can cream of chicken soup
1/3 of the can fill with water
chopped onion
Frozen Chicken Breasts
Garlic powder and Italian seasoning
rice
Put everything in crockpot 2-3 hours on low. Then take out all the chicken and shred it, then put it back in to cook for 1-2 hours.
After it has thoroughly cooked add 1 c of sour cream and 1 c plain yogurt
Top with sliced olives,
chopped tomatoes
chopped celery
sliced pineapple
crunchy lo mein noodles
shredded cheese
green onions
red, orange, yellow peppers
1c plain yogurt
1 can cream of chicken soup
1/3 of the can fill with water
chopped onion
Frozen Chicken Breasts
Garlic powder and Italian seasoning
rice
Put everything in crockpot 2-3 hours on low. Then take out all the chicken and shred it, then put it back in to cook for 1-2 hours.
After it has thoroughly cooked add 1 c of sour cream and 1 c plain yogurt
Top with sliced olives,
chopped tomatoes
chopped celery
sliced pineapple
crunchy lo mein noodles
shredded cheese
green onions
red, orange, yellow peppers
Beef and Broccoli Stir-Fry
1/2 cup low-sodium soy sauce
1/4 cup cornstarch
3 tablespoons sherry
2 tablespoons brown sugar
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 pound flank steak, trimmed of fat and sliced very thin against the grain
3 tablespoons peanut or olive oil
1 pound broccoli florets
1/4 cup beef broth
1/4 cup oyster sauce (or fish sauce)
Salt as needed (use sparingly)
Chow Mein, for serving
1/4 cup cornstarch
3 tablespoons sherry
2 tablespoons brown sugar
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 pound flank steak, trimmed of fat and sliced very thin against the grain
3 tablespoons peanut or olive oil
1 pound broccoli florets
1/4 cup beef broth
1/4 cup oyster sauce (or fish sauce)
Salt as needed (use sparingly)
Chow Mein, for serving
In a bowl, mix together the soy sauce, cornstarch, sherry, brown sugar, ginger and garlic. Pour half the liquid over the sliced meat in a bowl and toss with your hands. Reserve the other half of the liquid and set aside.
Heat the oil in a heavy skillet (iron is best) or wok over high heat. Add the broccoli and stir for a minute. Remove to a plate.
Allow the skillet to get very hot again. With tongs, add the meat in a single layer. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn the meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Pour the reserved sauce into the skillet along with the beef broth and oyster sauce. Cook over high heat until it starts to thicken. Add the beef and broccoli back into the skillet and toss to coat. Season with salt if needed
Serve over Chow Mein or Goes really well with Fried Rice
Heat the oil in a heavy skillet (iron is best) or wok over high heat. Add the broccoli and stir for a minute. Remove to a plate.
Allow the skillet to get very hot again. With tongs, add the meat in a single layer. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn the meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Pour the reserved sauce into the skillet along with the beef broth and oyster sauce. Cook over high heat until it starts to thicken. Add the beef and broccoli back into the skillet and toss to coat. Season with salt if needed
Serve over Chow Mein or Goes really well with Fried Rice
Our Best Bites Fried Rice
adapted from Disneyworld’s Ohana Restaurant
2 c. white rice + 4 c. water (OR 4 c. cold, leftover rice, which is actually better)
3 Tbsp. butter
1/4 c. minced red onion
2 Tbsp. chopped green onions
1/2 Tbsp. minced garlic
1/4 c. chopped carrots
1/2 c. chopped mushrooms (optional)
8 oz. (1/2 bag) of coleslaw mix
3-4 generous Tbsp. soy sauce
3 Tbsp. butter
1/4 c. minced red onion
2 Tbsp. chopped green onions
1/2 Tbsp. minced garlic
1/4 c. chopped carrots
1/2 c. chopped mushrooms (optional)
8 oz. (1/2 bag) of coleslaw mix
3-4 generous Tbsp. soy sauce
SEASONING:
1 Tbsp. dried onion
1 Tbsp. Kosher salt
1 tsp. garlic powder
1 ½ tsp. black pepper
½ tsp. celery salt
1 ½ tsp. sugar
1 Tbsp. dried onion
1 Tbsp. Kosher salt
1 tsp. garlic powder
1 ½ tsp. black pepper
½ tsp. celery salt
1 ½ tsp. sugar
Boil water and add rice. Reduce heat to low, cover, and cook for 20 minutes. This step can be done even up to 2-3 days in advance (and for some reason, fried rice tastes better when the rice is cold). Heat butter over medium heat and saute onions, carrots, and cabbage until carrots are tender. Add cooked rice, soy sauce, and seasoning to taste (you won’t even come close to using all of it; save the rest for future fried rice or use as you would seasoning salt.)
OPTIONAL ADD-INS:
Serves well with Beef and Broccoli Stirfry
Tuesday, August 1, 2017
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