PEANUT BUTTER AND OAT GRANOLA BITES
3/4 C oats
2T unsalted, roasted sunflower seeds
2T pistachios, chopped
1/4 C dried cranberries, roughly chopped
1/4 C dried blueberries, roughly chopped
2T ground flaxseed
1/2 t kosher salt
1/2 C creamy peanut butter
1/4 C chunky peanut butter
1T honey
1/2 t vanilla extract
In a large bowl, combine all ingredients making sure to evenly distribute all the ingredients.
Roll some of the dough between your hands, if it sticks together it is ready to go. If it feels too dry then add a bit more peanut butter or honey. If it is too wet add extra oats or flaxseed.
Line a baking sheet with parchment paper. Roll a heaping tablespoon of dough into a 1 1/2" ball and then place it on the prepared baking sheet. Repeat with the remaining dough. Chill in the refrigerator at least 30 minutes before serving. Store in airtight container in the refrigerator for up to 2 weeks.
Wednesday, March 26, 2014
THAI PEANUT NOODLES
THAI PEANUT NOODLES
pam@onceamonthmom.com
2 lbs boneless, skinless chicken cut into strips
2T olive oil
16 oz linguine noodles
1 C snow peas or broccoli
1C red bell pepper cut into strips
1C baby carrots or thinly sliced carrots
SAUCE:
1C water
4T olive oil
6T creamy peanut butter
1T Sriracha chili sauce
3T honey
4T soy sauce
3t ground ginger
2t minced garlic
GARNISH:
1C peanuts
1/2 C cilantro, chopped
3 medium limes, wedged
In a large skillet, saute chicken in oil until cooked through. Add the veggies. Cook the linguine to al dente in boiling water.Make the peanut sauce by whisking together all sauce ingredients in a bowl. Add drained noodles to chicken adn veggies. Mix the sauce with noodles mixture. Cook about 5 minutes, stirring occasionally. Serve with peanuts, limes, and cilantro for garnish.
FREEZING DIRECTIONS:
Prepare noodles as above. Do not add garnish. Allow to cool, then portion into freezer bags or containers. Seal, label and freeze. To serve: thaw in fridge. Reheat in microwave in a covered, microwave safe bowl or on low in a large skillet on stovetop. Add a little water if noodles seem gummy. Serve with peanuts, limes and cilantro for garnish.
pam@onceamonthmom.com
2 lbs boneless, skinless chicken cut into strips
2T olive oil
16 oz linguine noodles
1 C snow peas or broccoli
1C red bell pepper cut into strips
1C baby carrots or thinly sliced carrots
SAUCE:
1C water
4T olive oil
6T creamy peanut butter
1T Sriracha chili sauce
3T honey
4T soy sauce
3t ground ginger
2t minced garlic
GARNISH:
1C peanuts
1/2 C cilantro, chopped
3 medium limes, wedged
In a large skillet, saute chicken in oil until cooked through. Add the veggies. Cook the linguine to al dente in boiling water.Make the peanut sauce by whisking together all sauce ingredients in a bowl. Add drained noodles to chicken adn veggies. Mix the sauce with noodles mixture. Cook about 5 minutes, stirring occasionally. Serve with peanuts, limes, and cilantro for garnish.
FREEZING DIRECTIONS:
Prepare noodles as above. Do not add garnish. Allow to cool, then portion into freezer bags or containers. Seal, label and freeze. To serve: thaw in fridge. Reheat in microwave in a covered, microwave safe bowl or on low in a large skillet on stovetop. Add a little water if noodles seem gummy. Serve with peanuts, limes and cilantro for garnish.
Tuesday, March 25, 2014
SKILLET STEAK AND POTATOES
SKILLET STEAK AND POTATOES
Skillet Meals -- PHILcookbooks.com
2 sirloin steaks, cooked and sliced 1" thick
2T olive oil
1 large onion, chopped
3 cloves garlic, minced
4 potatoes, peeled, diced and cooked
1t salt
1/2t black pepper
1/2 t paprika
1/4 t red pepper flakes
1C corn
1 C halved grape tomatoes
1/4 C chopped parsley, optional
1. Cut steak into bite-size pieces. You should have 1 1/2-2C.
2. Heat oil in large heavy skillet over medium-high heat. Add onion; cook and stir 8 minutes or until beginning to brown. Add garlic; cook and stir 1 minutes.
3. Add potatoes; stir to combine. Cook 4 minutes without stirring. Sprinkle with salt, pepper, paprika and red pepper flakes. Stir, scraping up any browned bits from bottom of skillet. Add corn, tomatoes and steak. Cook adn stir until heated through. Garnish with parsley, if desired.
Makes 4 servings
Skillet Meals -- PHILcookbooks.com
2 sirloin steaks, cooked and sliced 1" thick
2T olive oil
1 large onion, chopped
3 cloves garlic, minced
4 potatoes, peeled, diced and cooked
1t salt
1/2t black pepper
1/2 t paprika
1/4 t red pepper flakes
1C corn
1 C halved grape tomatoes
1/4 C chopped parsley, optional
1. Cut steak into bite-size pieces. You should have 1 1/2-2C.
2. Heat oil in large heavy skillet over medium-high heat. Add onion; cook and stir 8 minutes or until beginning to brown. Add garlic; cook and stir 1 minutes.
3. Add potatoes; stir to combine. Cook 4 minutes without stirring. Sprinkle with salt, pepper, paprika and red pepper flakes. Stir, scraping up any browned bits from bottom of skillet. Add corn, tomatoes and steak. Cook adn stir until heated through. Garnish with parsley, if desired.
Makes 4 servings
HAM AND SWEET POTATO SKILLET
HAM AND SWEET POTATO SKILLET
Skillet Meals -- PHILcookbooks.com
2 medium sweet potatoes (about 1 1/4 lbs)
3C water
1T salt
1 fully cooked ham steak (about 1 lb)
1/4 C pure maple syrup
2T butter
1/2 C coarsely chopped pecans, toasted
1. Peel sweet potatoes; cut into 3/4" pieces. Combine water and salt in stockpot over medium heat. Add sweet potatoes. Simmer until almost tender, 8-10 minutes; drain well.
2. Meanwhile, cut ham into 3/4" chunks; discard bone and fat. Set aside.
3. Combine syrup and butter in large skillet. Bring to a boil. Reduce heat; simmer 3 minutes. Add ham and sweet potatoes; simmer, stirring occasionally, until ham is hot and sauce is bubbly and slightly thickened. Sprinkle with pecans and serve.
Makes 4 servings
Skillet Meals -- PHILcookbooks.com
2 medium sweet potatoes (about 1 1/4 lbs)
3C water
1T salt
1 fully cooked ham steak (about 1 lb)
1/4 C pure maple syrup
2T butter
1/2 C coarsely chopped pecans, toasted
1. Peel sweet potatoes; cut into 3/4" pieces. Combine water and salt in stockpot over medium heat. Add sweet potatoes. Simmer until almost tender, 8-10 minutes; drain well.
2. Meanwhile, cut ham into 3/4" chunks; discard bone and fat. Set aside.
3. Combine syrup and butter in large skillet. Bring to a boil. Reduce heat; simmer 3 minutes. Add ham and sweet potatoes; simmer, stirring occasionally, until ham is hot and sauce is bubbly and slightly thickened. Sprinkle with pecans and serve.
Makes 4 servings
WILD RICE AND PEPPER FRITTATA
WILD RICE AND PEPPER FRITTATA
Skillet Meals -- PHILcookbooks.com
1T olive oil
1 large shallot, minced
1 clove garlic, minced
1C chopped mushroom caps
1 large roasted red pepper, chopped
1C cooked wild rice
3/8t salt, divided
1/4 t black pepper, divided
1/8t ground paprika
6 eggs
1/4C shredded Asiago cheese
1. Preheat broiler. Heat oil in large nonstick ovenproof skillet. Add shallot and garlic. Cook and stir over medium heat 1 minute. Add mushrooms. Cookand stir 5 minutes or until tender. Stir in red pepper, wild rice, 1/4 teaspoon salt, 1/8 teaspoon black pepper adn paprika. Cook and stir over high heat 1 minutes to heat rice and evaporate liquid.
2. Turn off heat. Coat bottom and side of skillet with nonstick cooking psray. Beat eggs in large bowl with remaining 1/8 t salt and 1/8 t pepper. Pour eggs over rice mixture. Cook over medium heat, tilting skillet to spread eggs over rice.
3. When eggs are set but still glossy, sprinkle on cheese. Place skillet about 5 inches from heat in broiler. Broil 3-4 minutes or until cheese melts and frittata edges are browned. Remove from oven. Set aside 203 minutes to firm up. Loosen edges of frittata. Cut into 6 wedges.
Makes 6 servings.
Skillet Meals -- PHILcookbooks.com
1T olive oil
1 large shallot, minced
1 clove garlic, minced
1C chopped mushroom caps
1 large roasted red pepper, chopped
1C cooked wild rice
3/8t salt, divided
1/4 t black pepper, divided
1/8t ground paprika
6 eggs
1/4C shredded Asiago cheese
1. Preheat broiler. Heat oil in large nonstick ovenproof skillet. Add shallot and garlic. Cook and stir over medium heat 1 minute. Add mushrooms. Cookand stir 5 minutes or until tender. Stir in red pepper, wild rice, 1/4 teaspoon salt, 1/8 teaspoon black pepper adn paprika. Cook and stir over high heat 1 minutes to heat rice and evaporate liquid.
2. Turn off heat. Coat bottom and side of skillet with nonstick cooking psray. Beat eggs in large bowl with remaining 1/8 t salt and 1/8 t pepper. Pour eggs over rice mixture. Cook over medium heat, tilting skillet to spread eggs over rice.
3. When eggs are set but still glossy, sprinkle on cheese. Place skillet about 5 inches from heat in broiler. Broil 3-4 minutes or until cheese melts and frittata edges are browned. Remove from oven. Set aside 203 minutes to firm up. Loosen edges of frittata. Cut into 6 wedges.
Makes 6 servings.
GOAT CHEESE AND TOMATO OMELET
GOAT CHEESE AND TOMATO OMELET
Skillet Meals -- PHILcookbooks.com
3 egg whites
2 eggs
1T water
1/8t salt
1/8t black pepper
Nonstick cooking spray
1/3 C goat cheese
1 medium plum tomato, diced (1/3 cup)
2T chopped fresh basil or parsley
1. Whisk together egg whites, eggs, water, salt and pepper in small bowl.
2. Spray medium nonstick skillet with cooking spray; place over medium heat. Add egg mixture; cook 2 minutes or until eggs begin to set on bottom. Gently lift edges of omelet to allow uncooked portion of eggs to flow to underneath. Continue cooking 3 minutes or until center is almost set.
3. Sprinkle cheese, tomato and basil over center of omelet. Fold one half of omelet over filling. Continue cooking 1-2 minutes or until cheese begins to melt and center is set. Cut omelet in half; transfer to serving plates.
Makes 2 servings
Skillet Meals -- PHILcookbooks.com
3 egg whites
2 eggs
1T water
1/8t salt
1/8t black pepper
Nonstick cooking spray
1/3 C goat cheese
1 medium plum tomato, diced (1/3 cup)
2T chopped fresh basil or parsley
1. Whisk together egg whites, eggs, water, salt and pepper in small bowl.
2. Spray medium nonstick skillet with cooking spray; place over medium heat. Add egg mixture; cook 2 minutes or until eggs begin to set on bottom. Gently lift edges of omelet to allow uncooked portion of eggs to flow to underneath. Continue cooking 3 minutes or until center is almost set.
3. Sprinkle cheese, tomato and basil over center of omelet. Fold one half of omelet over filling. Continue cooking 1-2 minutes or until cheese begins to melt and center is set. Cut omelet in half; transfer to serving plates.
Makes 2 servings
SCRAMBLED EGG AND ZUCCHINI PIE
SCRAMBLED EGG AND ZUCCHINI PIE
Skillet Meals -- PHILcookbooks.com
2t butter
1 small zucchini, chopped (about 1/4 C)
2 eggs
2T grated Parmesan or Cheddar cheese
1/4t salt
1. Preheat oven to 350 degrees. Melt butter on stove top in small 8" nonstick oven proof skillet. Add zucchini. Cook and stir over medium-high heat 2-3 minutes or until crisp-tender.
2. Meanwhile, scramble eggs in small bowl. Add cheese and salt and combine.
3. Turn heat to low and add egg mixture to skillet with zucchini. Stir gently, then cook, undisturbed, 4-5 minutes or until eggs begin to set around the edges.
4. Transfer the skillet to oven and bake 5 minutes or until eggs are set. Cut into wedges to serve.
Makes 4-6 servings.
Skillet Meals -- PHILcookbooks.com
2t butter
1 small zucchini, chopped (about 1/4 C)
2 eggs
2T grated Parmesan or Cheddar cheese
1/4t salt
1. Preheat oven to 350 degrees. Melt butter on stove top in small 8" nonstick oven proof skillet. Add zucchini. Cook and stir over medium-high heat 2-3 minutes or until crisp-tender.
2. Meanwhile, scramble eggs in small bowl. Add cheese and salt and combine.
3. Turn heat to low and add egg mixture to skillet with zucchini. Stir gently, then cook, undisturbed, 4-5 minutes or until eggs begin to set around the edges.
4. Transfer the skillet to oven and bake 5 minutes or until eggs are set. Cut into wedges to serve.
Makes 4-6 servings.
PUFFY PANCAKE
PUFFY PANCAKE
Skillet Meals -- PHILcookbooks.com
3T melted butter, divided
1/2 C flour
1/2 C milk
2 eggs
1/4 t salt
1C sliced strawberries
2T chocolate syrup
Powdered sugar, optional
1. Preheat oven to 400 degrees. Pour 2T butter into large ovenproof skillet; brush onto side of skillet.
2. Combine flour, milk, eggs, remaining 1T butter and salt in medium bowl; whisk 1 minutes. Pour batter into prepared skillet.
3. Bake 20-22 minutes or until pancake is golden brown and puffed up side of skillet. Remove from oven and immediately fill with fruit. Drizzle with chocolate syrup; sprinkle with powdered sugar, if desired.
Makes 4 servings
NOTE: pancake can also be prepared in a deep-dish pie plate
Skillet Meals -- PHILcookbooks.com
3T melted butter, divided
1/2 C flour
1/2 C milk
2 eggs
1/4 t salt
1C sliced strawberries
2T chocolate syrup
Powdered sugar, optional
1. Preheat oven to 400 degrees. Pour 2T butter into large ovenproof skillet; brush onto side of skillet.
2. Combine flour, milk, eggs, remaining 1T butter and salt in medium bowl; whisk 1 minutes. Pour batter into prepared skillet.
3. Bake 20-22 minutes or until pancake is golden brown and puffed up side of skillet. Remove from oven and immediately fill with fruit. Drizzle with chocolate syrup; sprinkle with powdered sugar, if desired.
Makes 4 servings
NOTE: pancake can also be prepared in a deep-dish pie plate
VEGGIE BEEF HASH
VEGGIE-BEEF HASH
Skillet Meals -- PHILcookbooks.com
4 oz cooked roast beef, trimmed, finely chopped
1 1/2 C finely chopped onion, celery, green pepper, red pepper and/or parsley
1C shredded potatoes
1/2 C shredded carrots
1 egg white or 2T liquid egg white
1/2 t dried rosemary
1/2 t black pepper
1/2 C salsa, optional
1. Combine beef, veggie blend, potatoes, carrots, egg white, rosemary, and black pepper in large bowl.
2. Lightly spray large nonstick skillet with cooking spray; heat over medium-high heat. Add beef mixture; press down firmly to form large cake. Cook 4 minutes or until lightly browned adn heated through. Serve with salsa, if desired.
Makes 2 servings
Skillet Meals -- PHILcookbooks.com
4 oz cooked roast beef, trimmed, finely chopped
1 1/2 C finely chopped onion, celery, green pepper, red pepper and/or parsley
1C shredded potatoes
1/2 C shredded carrots
1 egg white or 2T liquid egg white
1/2 t dried rosemary
1/2 t black pepper
1/2 C salsa, optional
1. Combine beef, veggie blend, potatoes, carrots, egg white, rosemary, and black pepper in large bowl.
2. Lightly spray large nonstick skillet with cooking spray; heat over medium-high heat. Add beef mixture; press down firmly to form large cake. Cook 4 minutes or until lightly browned adn heated through. Serve with salsa, if desired.
Makes 2 servings
CORNMEAL PANCAKES
CORNMEAL PANCAKES
Skillet Meals -- PHILcookbooks.com
2 C buttermilk
2 eggs, lightly beaten
1/4C sugar
2T butter, melted
1 1/2 C yellow cornmeal
3/4 C flour
1 1/2t baking powder
1t salt
1C frozen blueberries, slightly thawed, optional
2t flour, optional
1. Combine buttermilk, eggs, sugar and butter in large bowl; beat until well blended. Combine cornmeal, flour, baking powder and salt in medium bowl; stir into buttermilk mixture. Let stand 5 minutes.
2. Lightly grease griddle or large skillet; place over medium heat. For each pancake, pour about 1/3 cup batter onto hot griddle. Toss blueberries with about 2t flour; sprinkle over pancakes, if desired.
Cook about 3 minutes or until tops of pancakes are bubbly and appear dry; turn and cook about 2 minutes or until bottoms are golden.
Makes 4 servings
Skillet Meals -- PHILcookbooks.com
2 C buttermilk
2 eggs, lightly beaten
1/4C sugar
2T butter, melted
1 1/2 C yellow cornmeal
3/4 C flour
1 1/2t baking powder
1t salt
1C frozen blueberries, slightly thawed, optional
2t flour, optional
1. Combine buttermilk, eggs, sugar and butter in large bowl; beat until well blended. Combine cornmeal, flour, baking powder and salt in medium bowl; stir into buttermilk mixture. Let stand 5 minutes.
2. Lightly grease griddle or large skillet; place over medium heat. For each pancake, pour about 1/3 cup batter onto hot griddle. Toss blueberries with about 2t flour; sprinkle over pancakes, if desired.
Cook about 3 minutes or until tops of pancakes are bubbly and appear dry; turn and cook about 2 minutes or until bottoms are golden.
Makes 4 servings
CORNED BEEF HASH
CORNED BEEF HASH
Skillet Meals -- PHILcookbooks.com
2 large russet potatoes peeled, and cubed
1/2 t salt
1/4 t black pepper
1/4 C butter
1 large onion, chopped
1/2 lb corned beef, finely chopped
1T prepared horseradish
1/4 C whipping cream, optional
4 poached or fried eggs
1. Place potatoes in 10" skillet. Cover potatoes with water. Bring to a boil over high heat. Reduce heat to low; simmer 6 minutes. Potatoes will be firm. Drain potatoes in colander; sprinkle with salt and pepper.
2. Wipe out skilllet with paper towel. Add butter and onion; cook and stir over medium-high heat 5 minutes. Stir in corned beef, horseradish and potatoes; mix well. Press down mixture with spatula to flatten into compact layer.
3. REduce heat to low. Drizzle cream evenly over mixture, if desired. Cook 10-15 minutes. Turn mixture with spatula; pat down and continue cooking 10-15 minutes or until bottom is well browned. Top each serving with 1 poached egg. Serve immediately.
Makes 4 servings.
Skillet Meals -- PHILcookbooks.com
2 large russet potatoes peeled, and cubed
1/2 t salt
1/4 t black pepper
1/4 C butter
1 large onion, chopped
1/2 lb corned beef, finely chopped
1T prepared horseradish
1/4 C whipping cream, optional
4 poached or fried eggs
1. Place potatoes in 10" skillet. Cover potatoes with water. Bring to a boil over high heat. Reduce heat to low; simmer 6 minutes. Potatoes will be firm. Drain potatoes in colander; sprinkle with salt and pepper.
2. Wipe out skilllet with paper towel. Add butter and onion; cook and stir over medium-high heat 5 minutes. Stir in corned beef, horseradish and potatoes; mix well. Press down mixture with spatula to flatten into compact layer.
3. REduce heat to low. Drizzle cream evenly over mixture, if desired. Cook 10-15 minutes. Turn mixture with spatula; pat down and continue cooking 10-15 minutes or until bottom is well browned. Top each serving with 1 poached egg. Serve immediately.
Makes 4 servings.
BRATWURST SKILLET BREAKFAST
BRATWURST SKILLET BREAKFAST
Skillet Meals -- PHILcookbooks.com
1 1/2 lbs red potatoes
3 bratwurst links (about 3/4 pound)
2T butter
1 1/2 t caraway seeds
4C shredded red cabbage
1. Cut potatoes into 1/4-1/2" pieces. Place in microwavable baking idsh. Microwave, covered on HIGH 3 minutes; stir. Microwave 2 minutes more or until just tender; set aside.
2. Meanwhile, cut sausage into 1/4" slices. Cook sausage in large skillet over medium high heat 8 minutes or until browned and no longer pink in center. Remove from pan wiht slotted spoon; set aside. Pour off drippings.
3. Melt butter in same skillet. Add potatoes and caraway seeds. Cook, stirring occasionally, 6-8 minutes or until potatoes are golden and tender. Return sausage to skillet; stir in cabbage. Cook, covered 3 minutes or until cabbage is slightly wilted. Uncover and stir 3-4 minutes more or until cabbage is just tender yet still bright red.
Makes 4 servings
Skillet Meals -- PHILcookbooks.com
1 1/2 lbs red potatoes
3 bratwurst links (about 3/4 pound)
2T butter
1 1/2 t caraway seeds
4C shredded red cabbage
1. Cut potatoes into 1/4-1/2" pieces. Place in microwavable baking idsh. Microwave, covered on HIGH 3 minutes; stir. Microwave 2 minutes more or until just tender; set aside.
2. Meanwhile, cut sausage into 1/4" slices. Cook sausage in large skillet over medium high heat 8 minutes or until browned and no longer pink in center. Remove from pan wiht slotted spoon; set aside. Pour off drippings.
3. Melt butter in same skillet. Add potatoes and caraway seeds. Cook, stirring occasionally, 6-8 minutes or until potatoes are golden and tender. Return sausage to skillet; stir in cabbage. Cook, covered 3 minutes or until cabbage is slightly wilted. Uncover and stir 3-4 minutes more or until cabbage is just tender yet still bright red.
Makes 4 servings
BREAKFAST MIGAS
BREAKFAST MIGAS
Skillet Meals -- PILcookbooks.com
1T Olive Oil
1 small onion, chopped
1 jalapeno pepper, seeded and diced
3 corn tortillas, cut into 1" pieces
1 medium tomato, halved, seeded and diced
6 eggs
2T chunky salsa
1C (4 oz) shredded Monterey Jack cheese
1 small ripe avocado, peeled and diced
1T lime juice
Sour Cream
Chopped fresh cilantro
1. Heat olive oil in 12" nonstick skillet over medium heat. Add onion and jalapeno pepper; cook and stir 1 minute or until soft.
2. Add tortillas and tomato; cook about 2 minutes or until soft and heated through.
3. Slightly beat eggs and salsa in small bowl. Pour mixture into skillet. Cook, stirring occasionally, until eggs are firmly scrambled.
4. Remove skillet from heat; stir in cheese. Garnish each serving with avocado tossed in lime juice, sour cream and cilantro.
Makes 6 servings
Skillet Meals -- PILcookbooks.com
1T Olive Oil
1 small onion, chopped
1 jalapeno pepper, seeded and diced
3 corn tortillas, cut into 1" pieces
1 medium tomato, halved, seeded and diced
6 eggs
2T chunky salsa
1C (4 oz) shredded Monterey Jack cheese
1 small ripe avocado, peeled and diced
1T lime juice
Sour Cream
Chopped fresh cilantro
1. Heat olive oil in 12" nonstick skillet over medium heat. Add onion and jalapeno pepper; cook and stir 1 minute or until soft.
2. Add tortillas and tomato; cook about 2 minutes or until soft and heated through.
3. Slightly beat eggs and salsa in small bowl. Pour mixture into skillet. Cook, stirring occasionally, until eggs are firmly scrambled.
4. Remove skillet from heat; stir in cheese. Garnish each serving with avocado tossed in lime juice, sour cream and cilantro.
Makes 6 servings
Saturday, March 15, 2014
BLACK BEAN SPINACH ENCHILADAS
BLACK BEAN SPINACH ENCHILADAS
thegardengrazer.com
SAUCE:
3C vegetable broth
1/4 C tomato paste
1/4 C flour
2T olive oil
2t cumin
1/4 t garlic powder
1/4 t onion powder
1/4 t chili powder
Salt and pepper to taste
ENCHILADAS:
15 oz can black beans, rinsed & drained
1 1/2 C corn
6 oz baby spinach
6 green onions, thinly sliced
1/3 C cilantro, chopped
2t cumin
3C shredded cheese
8 WW flour tortillas
Make the sauce; in a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2t cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking. Whisk in broth, bring to a boil. Reduce to simmer and cook until slightly thickened about 8 minutes. Salt/pepper to taste and set aside.
IN a skillet, quick saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted. In a large bowl, combine beans, 2C cheese, spinach, corn, green onions, 2t cumin, and cilantro. Preheat oven to 375 degrees.
Lightly spray a 9x13" baking dish and pour a small amount of the sauce coat the bottom. Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish. Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 C cheese on top. Bake about 20 minutes, and garnish with cilantro and/or green onions, optional.
thegardengrazer.com
SAUCE:
3C vegetable broth
1/4 C tomato paste
1/4 C flour
2T olive oil
2t cumin
1/4 t garlic powder
1/4 t onion powder
1/4 t chili powder
Salt and pepper to taste
ENCHILADAS:
15 oz can black beans, rinsed & drained
1 1/2 C corn
6 oz baby spinach
6 green onions, thinly sliced
1/3 C cilantro, chopped
2t cumin
3C shredded cheese
8 WW flour tortillas
Make the sauce; in a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2t cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking. Whisk in broth, bring to a boil. Reduce to simmer and cook until slightly thickened about 8 minutes. Salt/pepper to taste and set aside.
IN a skillet, quick saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted. In a large bowl, combine beans, 2C cheese, spinach, corn, green onions, 2t cumin, and cilantro. Preheat oven to 375 degrees.
Lightly spray a 9x13" baking dish and pour a small amount of the sauce coat the bottom. Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish. Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 C cheese on top. Bake about 20 minutes, and garnish with cilantro and/or green onions, optional.
BURRITO BOWL WITH CREAMY CHIPOTLE SAUCE
BURRITO BOWL WITH CREAMY CHIPOTLE SAUCE
thegardengrazer.com
1C cooked rice or quinoa
1/2 C salsa
1 can black beans, rinsed and drained
2-3 roma tomatoes, diced
1 1/2 C corn
Romaine lettuce, chopped
Creamy Chipotle sauce
Optional additions: green onions, bell pepper, avocado, cheese, cilantro
Cook rice. While rice is cooking, prep veggies and make sauce.
When rice is cooked, stir in salsa. Begin layering your bowl; start with rice, then black beans, and veggies. Drizzle the chipotle sauce on top and enjoy.
CREAMY CHIPOTLE SAUCE
1/2 C plain greek yogurt
1 chipotle in adobo sauce
1/2 t adobo sauce
1-2 cloves garlic
1T fresh lime juice
1/8 t cumin
Scrape away the seeds from the chipotle with a knife. be careful -- seeds are hot.
Add all ingredients to a blender and blend until smooth.
Taste and adjust seasonings as necessary.
TIPS: if sauce is too thin, thicken with more yogurt. If too thick add lime juice or olive oil
thegardengrazer.com
1C cooked rice or quinoa
1/2 C salsa
1 can black beans, rinsed and drained
2-3 roma tomatoes, diced
1 1/2 C corn
Romaine lettuce, chopped
Creamy Chipotle sauce
Optional additions: green onions, bell pepper, avocado, cheese, cilantro
Cook rice. While rice is cooking, prep veggies and make sauce.
When rice is cooked, stir in salsa. Begin layering your bowl; start with rice, then black beans, and veggies. Drizzle the chipotle sauce on top and enjoy.
CREAMY CHIPOTLE SAUCE
1/2 C plain greek yogurt
1 chipotle in adobo sauce
1/2 t adobo sauce
1-2 cloves garlic
1T fresh lime juice
1/8 t cumin
Scrape away the seeds from the chipotle with a knife. be careful -- seeds are hot.
Add all ingredients to a blender and blend until smooth.
Taste and adjust seasonings as necessary.
TIPS: if sauce is too thin, thicken with more yogurt. If too thick add lime juice or olive oil
ALMOND CRANBERRY ORANGE RICE PILAF
ALMOND CRANBERRY ORANGE RICE PILAF
Rachel Ray Nov 2013
2T butter
1/2 C orzo or 1" pieces of broken thin spaghetti
1 1/4 C long-grain white rice
Salt and pepper
2 1/2-3 C chicken stock
3-4 T dried cranberries
1 bunch scallions, white and green parts separated then chopped
1 large navel orange -- zested then peeled and chopped
2T chopped fresh rosemary
1 large bay leaf
1/2 C flat leaf parsley, chopped
1/2 C sliced almonds, toasted
evoo for drizzling
In a large pot, melt the butter over medium heat. Once it foams, add the orzo and cook until golden, 2 minutes. Stir in the rice; season. Add 2 1/2 cups stock, then cranberries, scallion whites, orange zest, rosemary and bay leaf. Bring to a boil then cover, reduce heat to low and cook until the rice is tender, 17-18 minutes. Add remaining 1/2 C stock if necessary. Discard bay leaf.
Transfer the mixture to a serving dish and toss with the chopped orange, scallions greens, parsley and almonds. Season then drizzle with evoo.
Rachel Ray Nov 2013
2T butter
1/2 C orzo or 1" pieces of broken thin spaghetti
1 1/4 C long-grain white rice
Salt and pepper
2 1/2-3 C chicken stock
3-4 T dried cranberries
1 bunch scallions, white and green parts separated then chopped
1 large navel orange -- zested then peeled and chopped
2T chopped fresh rosemary
1 large bay leaf
1/2 C flat leaf parsley, chopped
1/2 C sliced almonds, toasted
evoo for drizzling
In a large pot, melt the butter over medium heat. Once it foams, add the orzo and cook until golden, 2 minutes. Stir in the rice; season. Add 2 1/2 cups stock, then cranberries, scallion whites, orange zest, rosemary and bay leaf. Bring to a boil then cover, reduce heat to low and cook until the rice is tender, 17-18 minutes. Add remaining 1/2 C stock if necessary. Discard bay leaf.
Transfer the mixture to a serving dish and toss with the chopped orange, scallions greens, parsley and almonds. Season then drizzle with evoo.
PEARLED BARLEY AND CORN SALAD
PEARLED BARLEY AND CORN SALAD
Rachel Ray Magazine Nov 2013
1C pearled barley
Salt and pepper
1T canola or vegetable oil
2 ears corn, kernels removed
1 small red onion, finely chopped
2 ribs celery with leafy tops chopped
3-4 garlic cloves, chopped
1 pint cherry tomatoes, halved
1/2 C chopped flat leaf parsley
Handful of basil leaves -- stacked, rolled and thinly sliced
1/4 C pine nuts, lightly toatsed
about 1/4 C evoo
1 lemon, zested and juiced
In a small pot, cover the barley with a couple inches of water. Cover pot and bring to boil. Salt the water and cook the barley until al dente, about 25 minutes. Drain.
In a large skillet, heat the oil over medium-high. When the oil ripples, add the corn; cook until lightly browned. Stir in the onion, celery, and garlic; cook for 2 minutes. Transfer to a large bowl.
Add the tomatoes, parsley, basil, pine nuts and barley to the corn mixture; stir to combine. Dress with the evoo, lemon juice and zest. Season and serve at room temperature. or cold.
Rachel Ray Magazine Nov 2013
1C pearled barley
Salt and pepper
1T canola or vegetable oil
2 ears corn, kernels removed
1 small red onion, finely chopped
2 ribs celery with leafy tops chopped
3-4 garlic cloves, chopped
1 pint cherry tomatoes, halved
1/2 C chopped flat leaf parsley
Handful of basil leaves -- stacked, rolled and thinly sliced
1/4 C pine nuts, lightly toatsed
about 1/4 C evoo
1 lemon, zested and juiced
In a small pot, cover the barley with a couple inches of water. Cover pot and bring to boil. Salt the water and cook the barley until al dente, about 25 minutes. Drain.
In a large skillet, heat the oil over medium-high. When the oil ripples, add the corn; cook until lightly browned. Stir in the onion, celery, and garlic; cook for 2 minutes. Transfer to a large bowl.
Add the tomatoes, parsley, basil, pine nuts and barley to the corn mixture; stir to combine. Dress with the evoo, lemon juice and zest. Season and serve at room temperature. or cold.
LEMON CHICKEN
LEMON CHICKEN
Chef Brad
Prep: 15 minutes
Cook: 15 minutes
Yield: 8 servings
8 chicken thighs, skin off
2C fresh WW flour
1 large onion, chopped
3 garlic cloves, chopped
1 can cream of mushroom soup
2 lemons, juice and zest
peanut oil
slat and pepper
Fresh parsley, chopped
Coat chicken in flour with salt and pepper. In saute pan, brown meat in peanut oil. After browned, set aside. In pressure cooker, saute onions and garlic on a little oil. Place browned chicken on top of tender onions and garlic and add can of soup with lemon juice and zest. Pressure on high for 15 minutes. Remove chicken from sauce and add more water if needed, pour sauce over chicken. Garnish with fresh parsley and serve with brown rice or mashed potatoes.
Chef Brad
Prep: 15 minutes
Cook: 15 minutes
Yield: 8 servings
8 chicken thighs, skin off
2C fresh WW flour
1 large onion, chopped
3 garlic cloves, chopped
1 can cream of mushroom soup
2 lemons, juice and zest
peanut oil
slat and pepper
Fresh parsley, chopped
Coat chicken in flour with salt and pepper. In saute pan, brown meat in peanut oil. After browned, set aside. In pressure cooker, saute onions and garlic on a little oil. Place browned chicken on top of tender onions and garlic and add can of soup with lemon juice and zest. Pressure on high for 15 minutes. Remove chicken from sauce and add more water if needed, pour sauce over chicken. Garnish with fresh parsley and serve with brown rice or mashed potatoes.
SAUSAGE AND MILLET CARIBBEAN STYLE
SAUSAGE AND MILLET CARIBBEAN STYLE
Chef Brad
1C Millet
1C pearled barley
1C white rice
2T sugar
3T oil
5 C chicken broth
4 sausages, cut up
1 small can tomato paste
2T capers
2T balsamic vinegar
1 small onion, chopped
Fresh parsley, chopped
Fresh oregano, chopped
2 roasted red peppers
2 garlic cloves, minced
In large electric pressure cooker, heat oil and carmelize sugar. Place in grains and coat. Add in all the rest of the ingredients. Cook at high pressure for 25 minutes.
Chef Brad
1C Millet
1C pearled barley
1C white rice
2T sugar
3T oil
5 C chicken broth
4 sausages, cut up
1 small can tomato paste
2T capers
2T balsamic vinegar
1 small onion, chopped
Fresh parsley, chopped
Fresh oregano, chopped
2 roasted red peppers
2 garlic cloves, minced
In large electric pressure cooker, heat oil and carmelize sugar. Place in grains and coat. Add in all the rest of the ingredients. Cook at high pressure for 25 minutes.
LENTIL SOUP
LENTIL SOUP
Chef Brad
2T olive oil
1 med onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
salt and pepper
28 oz can crushed tomatoes
1 lb lentils (about 1 1/4 C) any variety
11C low sodium chicken broth
4-6 fresh thyme sprigs
2/3 C dried elbow pasta
1C shredded Parmesan cheese
Heat the oil on a pot over medium heat. Add onion, carrots, and celery. Add garlic, salt and pepper and saute until all of the vegetables are tender, about 5-8 minutes. Add tomatoes, lentils, broth and pasta. Stir then add thyme. Cover and pressure for 12 minutes. Serve in bowls sprinkled with cheese.
Chef Brad
2T olive oil
1 med onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
salt and pepper
28 oz can crushed tomatoes
1 lb lentils (about 1 1/4 C) any variety
11C low sodium chicken broth
4-6 fresh thyme sprigs
2/3 C dried elbow pasta
1C shredded Parmesan cheese
Heat the oil on a pot over medium heat. Add onion, carrots, and celery. Add garlic, salt and pepper and saute until all of the vegetables are tender, about 5-8 minutes. Add tomatoes, lentils, broth and pasta. Stir then add thyme. Cover and pressure for 12 minutes. Serve in bowls sprinkled with cheese.
OLD FASHIONED CORNBREAD WITH QUINOA
OLD FASHIONED CORNBREAD WITH QUINOA
Chef Brad
2C freshly ground popcorn
2C wonderflour or spelt flour
1/2 C sugar
1t salt
1-2 C cooked white quinoa
1 ear of corn, roasted, kernels removed
2 1/3 C buttermilk
2 eggs
1/2 C butter
2T baking powder
Mix all ingredients in a bowl, whisking together till just combined. Preheat oven to 375-400 degrees.Place batter in a sprayed baking dish and place in oven to bake for about 15-25 minutes.
Chef Brad
2C freshly ground popcorn
2C wonderflour or spelt flour
1/2 C sugar
1t salt
1-2 C cooked white quinoa
1 ear of corn, roasted, kernels removed
2 1/3 C buttermilk
2 eggs
1/2 C butter
2T baking powder
Mix all ingredients in a bowl, whisking together till just combined. Preheat oven to 375-400 degrees.Place batter in a sprayed baking dish and place in oven to bake for about 15-25 minutes.
PRESSURE COOKER BREAKFAST CEREAL/BROWN RICE HEAVEN
PRESSURE COOKER BREAKFAST CEREAL/BROWN RICE HEAVEN
Chef Brad
Prep: 2 minutes
Cook: 12 minutes
2C sweet brown rice
1C black quinoa, red will work
Coconut oil
Xagave
1t salt
5.5 C water
Add grains, water and salt to electric pressure cooker. Cook on high for 12 minutes.
After pressure drops, add coconut oil, and xagave to taste -- about 1/4 C coconut oil and 1/3 C xagave.
Can serve with fresh berries, peaches and cream or milk.
Chef Brad
Prep: 2 minutes
Cook: 12 minutes
2C sweet brown rice
1C black quinoa, red will work
Coconut oil
Xagave
1t salt
5.5 C water
Add grains, water and salt to electric pressure cooker. Cook on high for 12 minutes.
After pressure drops, add coconut oil, and xagave to taste -- about 1/4 C coconut oil and 1/3 C xagave.
Can serve with fresh berries, peaches and cream or milk.
WHITE QUINOA CABBAGE SOUP
WHITE QUINOA CABBAGE SOUP
Chef Brad
Prep: 5 minutes
Cook: 6 minutes
Yield: 8 servings
3C finely shredded cabbage
1 large yellow onion, minced
1 large carrot, minced
1C white quinoa
2 garlic cloves, minced
1/4 C butter
8C beef broth
1t salt
1t pepper
Cheddar cheese, Parmesan cheese or sour cream for garnish
In pressure cooker saute in butter the cabbage, garlic and onion. Saute until tender. Add remaining ingredients and pressure for 6 minutes. Remove lid and garnish with desired topping.
Chef Brad
Prep: 5 minutes
Cook: 6 minutes
Yield: 8 servings
3C finely shredded cabbage
1 large yellow onion, minced
1 large carrot, minced
1C white quinoa
2 garlic cloves, minced
1/4 C butter
8C beef broth
1t salt
1t pepper
Cheddar cheese, Parmesan cheese or sour cream for garnish
In pressure cooker saute in butter the cabbage, garlic and onion. Saute until tender. Add remaining ingredients and pressure for 6 minutes. Remove lid and garnish with desired topping.
SPAGHETTI WITH CAULIFLOWER AND TUNA
SPAGHETTI WITH CAULIFLOWER AND TUNA
Rachel Ray Magazine October 2013
1 head cauliflower, about 2 lbs
sea salt
1/4-1/2 C evoo
6-8 oz drained tuna, flaked
2 shallots, finely chopped
4 large cloves garlic, finely chopped
1 bunch flat-leaf parsley, stems and leaves separated and finely chopped
1 chile pepper, mild?
1/2 C chicken broth
1 lb spaghetti
Bring a large pot of water to boil. Trim the cauliflower into bite-sizes florets. Salt the water and cook cauliflower about 3 minutes. Using a slotted spoon transfer to a plate to cool. Return the water to a boil.
In a large skillet, heat the evoo, four slow turns of the pan over medium heat. Add the tuna, shallots, garlic, parsley stems, and chile. Cook stirring 2-3 minutes, then add the broth and reduce to low heat.
Cook the pasta to al dente, adding about 1/2 C pasta cooking water to the tuna mixture along with the parsley leaves and cauliflower. Toss and season with sea salt to taste.
Rachel Ray Magazine October 2013
1 head cauliflower, about 2 lbs
sea salt
1/4-1/2 C evoo
6-8 oz drained tuna, flaked
2 shallots, finely chopped
4 large cloves garlic, finely chopped
1 bunch flat-leaf parsley, stems and leaves separated and finely chopped
1 chile pepper, mild?
1/2 C chicken broth
1 lb spaghetti
Bring a large pot of water to boil. Trim the cauliflower into bite-sizes florets. Salt the water and cook cauliflower about 3 minutes. Using a slotted spoon transfer to a plate to cool. Return the water to a boil.
In a large skillet, heat the evoo, four slow turns of the pan over medium heat. Add the tuna, shallots, garlic, parsley stems, and chile. Cook stirring 2-3 minutes, then add the broth and reduce to low heat.
Cook the pasta to al dente, adding about 1/2 C pasta cooking water to the tuna mixture along with the parsley leaves and cauliflower. Toss and season with sea salt to taste.
SEVEN-LAYER PIZZA DIP
SEVEN-LAYER PIZZA DIP
1 (8 oz) package cream cheese, room temperature
2T finely grated Parmesan Cheese
2t dried oregano
Salt
1C marinara sauce
1 green bell pepper -- stemmed, seeded, & chopped
1C chopped pepperoni slices
1C thinly sliced fresh basil
1 1/2 C shredded mozzarella cheese
1C sliced black olives, drained
Breadsticks for dipping
In a large bowl, mix the cream cheese, Parmesan, oregano, and 1/2 t salt until well combined. Transfer mixture to an 8" round dish and spread into an even layer. Spread with the marinara sauce, leaving a 1/2" border around the edges. Sprinkle with the bell pepper, pepperoni, basil, mozzarella and olives. Refrigerate for at least 1 hour. Serve with breadsticks for dipping.
APPLE CIDER DOUGHNUT HOLES
APPLE CIDER DOUGHNUT HOLES
Rachel Ray Magazine October 2013
Makes about 2 1/2 dozen
Prep: 20 minutes
Cook: 15 minutes
In a small saucepan,boil the cider until reduced to 2/3 C, 6-8 minutes. Add butter adn stir until melted; remove from teh heat and let cool. Whisk the egg.
In a large bowl, whisk the flour, 6T sugar, baking powder, 1/2 t cinnamon and the salt. Stir in the cider mixture until just blended.
IN a medium bowl, whisk the remaining 10T sugar and 1 1/2 t cinnamon.
In a large saucepan, heat the oil until a deep-fry thermometer registers 340 degrees. LIne baking sheet with paper towels.
When oil it hot, drop 5 or 6 T-sized scoops of dough into the oil. Fry, turning, until browned and cooked through, about 2 minutes per batch. Transfer the doughnut holes to the baking sheet and let cool. Toss with the cinnamon and sugar.
PUMPKIN WAFFLE RECIPE
PUMPKIN WAFFLE RECIPE
www.number-2-pencil.com/2013/16/pumpkin-waffle-recipe/
Prep Time: 10 minutes
Cook Time: 2 minutes
2C flour
3T packed brown sugar
2t baking powder
1t baking soda
1t cinnamon or pumpkin pie spice
1/2t salt
1 1/2C milk
1C canned pure pumpkin
1 egg yolk plus 3 egg whites
4T melted cooled butter
2T apple cider vinegar
In the bowl of a stand mixer, whip 3 egg whites until stiff peaks form. Set aside.
Combine dry ingredients in a large mixing bowl and whisk together.
Combine milk, pumpkin, butter, egg yolk and vinegar in a small bowl and stir to combine.
Add pumpkin mixture to dry ingredients and stir to combine.
Gently fold in egg whites.
Use batter immediately in waffle maker.
RED BEANS WITH RICE
RED BEANS WITH RICE
12 oz red beans/pinto
1/4 t dried oregano
2 qts water
1/2 lb lean pork or ham
1/4 C spanish olive oil
4 garlic cloves, peeled
2 medium onions, chopped
2 t salt
1 small green bell pepper, chopped
1/2 t pepper
1/8 t sugar
1/2 t ground cumin
2 1/4 C long-grain rice
Soak beans in a large pot with water for at least 8 hours or overnight.
Bring the beans to a boil, reduce heat and let cook for 1-2 hours until the beans are tender. Add additional water if necessary. Cook the ham in a little oil for 5 minutes. Add onion, garlic, and bell pepper until tender. Add beans and 5C cooking liquid to the onions and bell pepper. Add more water if needed. Raise the heat to high, add the oregano, cumin, sugar, salt, pepper, adn rice and cook uncovered until most of the liquid has been absorbed -- about 15-20 minutes.
Stir the rice with a fork, reduce the heat to low, and cook 10-15 minutes more until done.
12 oz red beans/pinto
1/4 t dried oregano
2 qts water
1/2 lb lean pork or ham
1/4 C spanish olive oil
4 garlic cloves, peeled
2 medium onions, chopped
2 t salt
1 small green bell pepper, chopped
1/2 t pepper
1/8 t sugar
1/2 t ground cumin
2 1/4 C long-grain rice
Soak beans in a large pot with water for at least 8 hours or overnight.
Bring the beans to a boil, reduce heat and let cook for 1-2 hours until the beans are tender. Add additional water if necessary. Cook the ham in a little oil for 5 minutes. Add onion, garlic, and bell pepper until tender. Add beans and 5C cooking liquid to the onions and bell pepper. Add more water if needed. Raise the heat to high, add the oregano, cumin, sugar, salt, pepper, adn rice and cook uncovered until most of the liquid has been absorbed -- about 15-20 minutes.
Stir the rice with a fork, reduce the heat to low, and cook 10-15 minutes more until done.
BLACK BEAN PIE
BLACK BEAN PIE
1/2 t chili powder
3T T oil
1C chopped onion
1 can black beans, rinsed and drained
1/2 C salsa
3 flour tortillas
grated colby, jack or cheddar cheese
1 pkg ready-made pie crusts
Spread 1/3 of mixture over tortilla. Top with layer of shredded cheese.
Repeat layers. Cover top layer with cheese mixture and remaining pie crust.
Cut slits in crust to vent.
Bake 40-50 minutes in 350 degree oven.
Let stand five minutes before serving.
1/2 t chili powder
3T T oil
1C chopped onion
1 can black beans, rinsed and drained
1/2 C salsa
3 flour tortillas
grated colby, jack or cheddar cheese
1 pkg ready-made pie crusts
Spread 1/3 of mixture over tortilla. Top with layer of shredded cheese.
Repeat layers. Cover top layer with cheese mixture and remaining pie crust.
Cut slits in crust to vent.
Bake 40-50 minutes in 350 degree oven.
Let stand five minutes before serving.
SNICKERDOODLE CHEESECAKE
SNICKERDOODLE CHEESECAKE
Better Homes and Gardens Nov 2013
Prep time: 25 minutes
Cool 2 hours
Bake 40 minutes
Oven 350 degrees
Stand 30 min
Chill 4 hours
2 (8 oz) pkg cream cheese
3 eggs, lightly beaten
1 (10 oz) pkg shortbread cookies, finely crushed
1T sugar
1/4 C butter, melted
1 (8 oz) carton sour cream
1 C sugar
2T flour
2t vanilla
1/2 t ground cinnamon
1T sugar
1/2 t ground cinnamon
1. Allow cream cheese and eggs to stand at room temperature 30 minutes. Meanwhile, preheat oven to 350 degrees. For crust, in a medium bowl stir together crushed cookies and 1 T sugar. Stir in melted butter until combined. Press mixture onto bottom and 1 1/2 inches up sides of a 9" springform pan.
2. In a large mixing bowl beat together cream cheese, sour cream, 1 cup sugar, flour, vanilla, and 1/2 t cinnamon with an electric mixer on medium speed until smooth. Stir in eggs.
3. IN a small bowl stir together 1T sugar and 1/2 t cinnamon. Pour cream cheese mixture into pan, spreading evenly. Sprinkle with cinnamon sugar mixture. Place springform pan in a shallow baking pan.
4. Bake 40-50 minutes or until a 2 1/2" area around outside edge appears set when gently shaken. Cool in springform pan on wire rack 15 minutes. Using a knife, loosen crust from sides of pan. Cool 30 minutes more. Remove sides of pan; cool cheesecake completely on wire rack. Cover and chill at least 4 hours before serving. Makes 12 servings.
Better Homes and Gardens Nov 2013
Prep time: 25 minutes
Cool 2 hours
Bake 40 minutes
Oven 350 degrees
Stand 30 min
Chill 4 hours
2 (8 oz) pkg cream cheese
3 eggs, lightly beaten
1 (10 oz) pkg shortbread cookies, finely crushed
1T sugar
1/4 C butter, melted
1 (8 oz) carton sour cream
1 C sugar
2T flour
2t vanilla
1/2 t ground cinnamon
1T sugar
1/2 t ground cinnamon
1. Allow cream cheese and eggs to stand at room temperature 30 minutes. Meanwhile, preheat oven to 350 degrees. For crust, in a medium bowl stir together crushed cookies and 1 T sugar. Stir in melted butter until combined. Press mixture onto bottom and 1 1/2 inches up sides of a 9" springform pan.
2. In a large mixing bowl beat together cream cheese, sour cream, 1 cup sugar, flour, vanilla, and 1/2 t cinnamon with an electric mixer on medium speed until smooth. Stir in eggs.
3. IN a small bowl stir together 1T sugar and 1/2 t cinnamon. Pour cream cheese mixture into pan, spreading evenly. Sprinkle with cinnamon sugar mixture. Place springform pan in a shallow baking pan.
4. Bake 40-50 minutes or until a 2 1/2" area around outside edge appears set when gently shaken. Cool in springform pan on wire rack 15 minutes. Using a knife, loosen crust from sides of pan. Cool 30 minutes more. Remove sides of pan; cool cheesecake completely on wire rack. Cover and chill at least 4 hours before serving. Makes 12 servings.
WHITE BEAN AND GARLIC DIP
WHITE BEAN AND GARLIC DIP
Family Circle Dec. 2013
Makes 3 Cups
Prep time 20 minutes
Slow Cook on High for 2 hours
2 cans (19 oz each) cannellini beans, drained and rinsed
1/2 C chicken broth
4 garlic cloves
2 shallots, sliced
1t chopped rosemary
1C finely diced carrots
Juice of 1 lemon
1 t lemon zest
3/4 t sea salt
1/2 t black pepper
Assorted vegetables and flatbreads
Coat slow cooker with nonstick cooking spray.
Reserve 1 C of the beans. IN a blender, puree remaining beans, the broth, garlic, shallots and rosemary until smooth.
Transfer bean mixture to slow cooker with reserved beans and carrots. Cover and cook on HIGH for 2 hours. Stir in lemon juice, zest, salt and pepper. Serve with vegetables and flatbreads.
Per 1/4 Cup:
79 calories, 0g fat, 4g protein, 15g carbs, 4g fiber, 331mg sodium, 0mg chol
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