Calabacitas

 

From EatingWell:  May/June 2007, EatingWell for a Healthy Heart Cookbook (2008)

Easy delicious, vegetable  side dish. Great with  soft tacos. yum!

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1 poblano or Anaheim chile pepper, seeded and diced
• 2 cups diced zucchini
• 2 cups diced summer squash
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh cilantro, (optional)

Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add onion and chile; cook, stirring, until soft, about 4 minutes. Add zucchini, summer squash and salt; cover and cook, stirring once or twice, until tender, about 3 minutes. Remove from the heat and stir in cilantro (if using).

Nutrition

 

Per serving: 40 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 199 mg sodium; 201 mg potassium

Lemon-Garlic Glazed Corn on the Cob

From EatingWell:  July/August 2010

 

Ingredients

• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 4 ears corn, husked
• 1/3 cup water
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Preparation

1. Heat butter and oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add corn, water, lemon juice, salt and pepper. Cover and cook, gently shaking the pan occasionally to turn the cobs, for 5 minutes. Uncover and continue cooking, turning the cobs occasionally, until all but a few tablespoons of liquid has evaporated, 2 to 4 minutes more. Serve the corn drizzled with the lemon-garlic pan sauce.

Black Beans and Rice

Meatless Monday

This recipe is quick and easy. It’s perfect for a work night dinner. Black Beans and Rice.

2 cans of black beans

3 small tomatoes, diced

½ diced onion

½ diced green bell pepper

2/3 cup vegetable broth

2 tsp cumin

1 tsp chili powder

Salt and pepper to taste

Sauté the onion and pepper in a little olive oil until soft. Add the beans, tomatoes, and seasonings. Bring to a boil and add the broth. Let it simmer for 5 minutes.

Serve over hot rice.

Peanut Butter Cookies

So it’s a busy Sunday in the kitchen.  The morning started off with biscuits, and sausage gravy. Then I made a sour dough starter. It is now happily bubbling away. I can’t wait to use it next weekend.

I've got butter softening to make peanut butter cookies. They will be dipped in chocolate.

The family reunion is coming up in a month. Mom said “You’re the cook” plan us a menu for the week.  I have some ideas. I've been thinking dishes like, steak brushed with rosemary infused olive oil, grilled chicken with a white barbecue, pasta with fresh spinach and beans with a lemon sauce, and of course beans and corn bread, fried chicken and grilled corn with Parmesan cheese. Maybe a chocolate pie

And I have recipes to start organizing for the cookbook.

--Thanks to the cousins for providing some goodies.  I've been working on that. And so yeah, A very busy Sunday.

For the peanut butter cookies:

Preheat the oven to 375

½ cup butter softened

½ cup peanut butter

½ cup white sugar

½ cup brown sugar

½ tsp baking soda

½ tsp baking powder

1 egg

1 tsp vanilla

1 ¼ flour

For the dip: 8 oz Hershey Crunch bars melted.

In a large mixing bowl beat butter and sugar and peanut butter with an electric mixer. Add the egg soda and baking powder. Slowly add the flour.

Chill for ½ hour.

Scoop out teaspoon full roll in a ball and flatten onto a greased cookie sheet. Take a fork and press into each cookie, turn the fork at a 90 degree angle and press again to get a tick tack toe pattern on the cookie.

Bake for 7 to 9 minutes Cook on a rack.

Next melt the chocolate candy until smooth. Take each cookie and dip part way into the chocolate.

Let dry in a rack.

When the chocolate sets up… enjoy with a nice tall cold glass of milk. 

Rosemary-Roasted Chicken and Vegetables

Ingredients

2 Tablespoons olive oil

2 Tablespoons balsamic vinegar

1 Teaspoon salt

1/2 Teaspoon black pepper

1/2 Teaspoon rosemary
12 skinless chicken thighs
3 Cups cauliflower florets
3 Cups broccoli florets
2 small red bell peppers

Directions

1. Heat oven to 400°F. Cut red bell peppers into 6 pieces each (12 total).

2. In a large bowl, combine olive oil, vinegar, salt, pepper and rosemary. Add chicken pieces and vegetables. Toss until well coated.

3. Arrange chicken pieces on a jelly roll pan or rimmed baking sheet. Place vegetables in a single layer around the chicken.

4. Roast for 20 minutes, flip vegetables over with a spatula, and continue roasting another 20 minutes or until chicken is cooked through and browned.

5. Serve with pan juices.

From Atlins.com

Corn Salad

Ingredients
1 can black beans, rinsed, drained
10 oz frozen corn kernels, thawed, drained (or fresh corn; about 1 3/4 cups)
1 medium sweet red pepper(s), chopped
1 medium orange bell pepper, chopped
1 medium yellow pepper(s), chopped
1 medium uncooked red onion(s), minced
1/2 cup(s) cilantro, fresh, minced
2 large tomatoes, chopped
1/2 cup green onions, minced. green part only.
Vinaigrette

3 Tbsp fresh lime juice
3 Tbsp olive oil
1 Tbsp lime zest
1 Tbsp kosher salt
2 tsp sugar
1 tsp cumin seeds


Instructions

In a large bowl, combine black beans,  corn, peppers, onion and cilantro.

In a small bowl, whisk together vinaigrette ingredients.

Drizzle vinaigrette over bean mixture and toss to coat. Serve chilled or at room temperature. Yields about 1 cup per serving.

Sloppy Joe's

Ingredients

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/4 pounds ground beef
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered

Directions

Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.


Sloppy Joes Recipe.Super Sloppy Joes

Original Recipe courtesy Rachael Ray
Show: 30 Minute MealsEpisode: Back in the Day
Recipe categories: Meat, Vegetables, Tomato, Bread,

Cottage Pie

This is really easy, and only takes about 30 minutes. This is similar to the beef stew and biscuits I remember as a kid.

Ingredients

1 lb ground beef

1 package gravy mix

1 pkg frozen mixed veggies

1 medium fresh tomato diced

1/4 tsp garlic salt

1 tsp steak seasoning
1 can of biscuits like Grands
1 cup water
2 tbs olive oil

Directions

Brown the ground beef in a large skillet over medium heat. Add the frozen veggies and the diced tomato. Simmer for 5 minutes to take the chill off the veggies. stir in the gravy mix and a cup of water. simmer for another few minutes stirring well so there are no lumps and veggies sure mixed well.

Pour mixture into a 8x8 baking dish.

Top with the biscuits. Brush a little olive oil on the top of the biscuits.

This will give them a nice golden brown on top.

Bake covered with foil at 350 degrees for 15 minutes or according to the biscuit package.
Cover uncovered for another 5 to 10 so the tops will be browned. 

Serve hot

Penne with Porcini Cream Sauce

Who says you can't live a low carb lifestyle and still have pasta? Atkins makes a low carb pasta and so do a few other brands. Granted Atkins recommends this for the maintenance phase, but you decide. Of course, you could make this with regular pasta too. Enjoy.

Ingredients

2 1/2 Ounce-weights dried porcini mushrooms
1 Cup boiling water
3 Tablespoons unsalted butter
1 Tablespoon olive oil
10 Ounce-weights white mushrooms, cut into 1/4-inch thick slices
1 Teaspoon salt, divided
1/2 Teaspoon ground pepper, divided
8 Ounce-weights Atkins Cusiine™ Penne Pasta
1/4 Cup sour cream
1/2 Teaspoon paprika
1/4 Cup chopped fresh parsley

Directions

Cover porcini with boiling water. Let sit 30 minutes.

Meanwhile, in a large skillet over moderate heat, melt butter in olive oil. 

Add white  mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper. 

Cook until almost dry and mushrooms are tender, about 30 minutes.

Cook and drain pasta according to package directions.

While pasta is cooking, finish sauce:

 Remove porcini mushrooms from soaking liquid;  rinse, chop and add to skillet. 

Place a coffee filter in a small strainer and pour mushroom soaking liquid through it.

 Add strained liquid to skillet.

Cook mushroom mixture over high heat until mostly evaporated but still saucy, 

about 5 minutes.

 Stir in sour cream, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, 

paprika and parsley.

 Cook until heated through, about 2 minutes.

Toss with pasta and mushrooms, serve immediately.

Cool Soup for a Hot Day

Ingredients:

• 3 pounds fresh plum tomatoes, halved lengthwise
• 1 small yellow or white onion, peeled and quartered
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, peeled
• 1 ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 4 cups chicken broth
• 6 tablespoon thinly sliced fresh basil

Directions:

1. Preheat the oven to 450°F. Line a jellyroll pan with parchment paper or foil.
2. Combine the tomatoes, onion, oil, garlic, sal,t and pepper in a mixing bowl; toss to coat. Transfer ingredients to a pan, making sure to include all of the liquid and arranging tomatoes cut side down in a single layer.
3. Roast until the tomato skins are puckered and browned, about 20 minutes, turning the pan once halfway through. Let cool.
4. Add garlic and roasted vegetables and any juices to blender.  Holding down blender lid firmly with a folded kitchen towel, blend at low speed until slightly chunky (you may have to work in batches). Add broth and pulse once to combine.
5. Refrigerate until ready to serve or at least 1 hour. Serve, topped with basil.

Rosemary-Roasted Chicken and Vegetables

	Rosemary-Roasted Chicken and Vegetables
	Prep time:	20 minutes
	Cooking time:	40
	Level of Difficulty:
Ingredients 2 Tablespoons olive oil 2 Tablespoons balsamic vinegar 1 Teaspoon salt 1/2 Teaspoon black pepper 1/2 Teaspoon rosemary 12 skinless chicken thighs 3 Cups cauliflower florets 3 Cups broccoli florets 2 small red bell peppers Directions Heat oven to 400°F.  Cut red bell peppers into 6 pieces each (12 total). In a large bowl, combine olive oil, vinegar, salt, pepper and rosemary.  Add chicken pieces and vegetables. Toss until well coated. Arrange chicken pieces on a jelly roll pan or rimmed baking sheet. Place vegetables in a single layer around the chicken.  Roast for 20 minutes, flip vegetables over with a spatula, and continue roasting another 20 minutes or until chicken is cooked through and browned. Serve with pan juices.

Chicken Cheddar Bites

What a cool idea, and really easy. I love easy.

Photo by: Rita Maas

A healthy family is a happy family

Yum! Cheez-It crackers and chicken fingers together in one flavorful little bite. What more could a kid--or adult--ask for?

Here's what you'll need:

• 2 Tbsp olive oil
• 1 1/2 cups (3 oz) Cheez-It cheddar crackers
• 1/2 tsp black pepper
• 1 1/4 lb raw chicken tenders
• 1/3 cup Dijon mustard

Let's get started

1. Put rack in lower third of oven; preheat to 475°F. Brush a baking pan with olive oil.
2. Pulse crackers in a food processor. Transfer to a bowl; stir in pepper.
3. Toss tenders in mustard, then dredge in crumbs.
4. Arrange on oiled pan. Bake, turning once, until golden brown, 15 minutes.

Nutrition Facts...

Serves 4. Per serving: 340 cal, 17g carbs, 35g protein, 15g fat, 110mg chol, 670mg sodium, 0g fiber.

Pasta with spinach and breans

 

 

2 cups small shell pasta (8oz)

1 cup thinly sliced onion

1 tablespoon minced garlic

1 tablespoon olive oil

1 tablespoon water

6 cups fresh spinach leaves

3 tomatoes, seeded and chopped

1 (15 ounce) can cannellini beans, rinsed and drained

1/3 cup grated parmesan cheese

Directions:

Cook pasta until just tender. Ladle 1 cup of pasta cooking liquid into bowl and reserve.

Drain pasta.

Sauté onion and garlic in oil then add 1 T water to skillet and cook over medium heat until onion is golden and tender, stirring often.

Add 1 c reserved pasta cooking liquid, spinach and tomatoes to skillet.

Cover and cook until spinach wilts, about 3 minutes.

Add cannellini beans and pasta.

Cover and cook until heated, about 2 minutes.

Stir in cheese and season with salt and pepper.

Read more: http://www.food.com/recipe/pasta-with-beans-and-spinach-parmesan-43229#ixzz1uKUqMxP4

 

Oven Roasted Veggies

Ingredients

2 red peppers 1 green bell pepper 2 onions 2 zucchini 8 oz. box mushrooms 6 new potatoes, scrubbed 1 tsp. salt 2 cloves garlic, crushed or pressed coarsely ground pepper 1/2 tsp. oregano 1/2 tbsp. basil 1/2 tsp rosemary olive oil for drizzling Directions Wash and dry vegetables. Any combination of vegetables in season may be used.Cube them into large bite-size pieces. Halve mushrooms, if large. Potatoes can be parboiled (or put in first). Arrange vegetables in a baking dish or roasting pan in a single layer. Crush the garlic with salt using the side of a large knife until pureed (or use a garlic press). Stir into oil. Drizzle the vegetables with olive oil and toss to coat well. Sprinkle with pepper, oregano, basil and rosemary. Roast in oven at 400°F; reduce heat if vegetables are browning too quickly before they are done. Vegetables may not cook at the same rate. As some of the vegetables cook, they may be removed while the others are left to finish cooking. Add more olive oil if the vegetables absorb the oil and become dry during the cooking (or use olive oil spray). Can be served hot or room temperature.

PAN-GRILLED ROSEMARY LAMB CHOPS

Ingredents:
Non-stick cooking spray
4 lamb loin chops (about 4 ounces each)
2 tablespoons olive oil
2 tablespoons rosemary
Salt and freshly ground black pepper, to taste
2 garlic cloves, chopped
1 can (16 ounces) cannellini or great Northern white beans, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes, no-salt added, drained



Preparation Time: Approximately 5 minutes

Cook Time: Approximately 20 minutes Servings: 4

Heat a cast-iron or other heavy skillet on high for 3 to 5 minutes and then spray with a little cooking spray. Dry the chops thoroughly and rub them with 1 tablespoon olive oil, 1 tablespoon rosemary, salt and black pepper. Cook the chops over medium-high heat for 3 to 5 minutes per side or to the desired doneness.

Remove the chops from the skillet and keep warm on a plate. Reduce heat. Add the remaining tablespoon of olive oil, rosemary and garlic to the skillet. Cook for 1 minute. Stir in beans, tomatoes, salt and black pepper to taste. Cook for 5 minutes. Top chops and serve from the skillet.

Nutritional Information Per Serving: Calories 345; Total fat 22g; Cholesterol 66mg; Sodium 414mg; Carbohydrate 16g; Fiber 5g; Protein 20g Adapted from "Half Scratch Magic" cookbook, published by Clarkson Potter. Printed with permission.





Submitted by: mealtime.org

Read more about it at www.cooks.com/rec/view/0,2227,157177-225202,00.html










Content Copyright © 2012 Cooks.com - All rights reserved.



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Asparagus with Orange Sauce

When I was a kid I never thought I would like asparagus. It's a strange woody stalk of a vegetable. If the asparagus is picked when it young and thin, it won't be so woody, and it tastes better too.

Recipe courtesy Laura Calder


Total Time:
25 min
Prep:10 min|Inactive Prep:5 min|Cook:10 min
Level:Easy
Yield:4 servings

INGREDIENTS

2 oranges
1 pink shallot, minced
3 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
3 to 4 tablespoons olive oil
Salt and freshly ground black pepper
20 spears green asparagus, trimmed
Parmesan cheese, for shaving
DIRECTIONS

DIRECTIONS

First, make the dressing: Zest 1 orange into a bowl, then juice both oranges and boil the juice down in a small saucepan to about 3 tablespoons. Meanwhile, mince the shallot and put it in a ramekin with the vinegar poured over. Set aside 5 minutes. Add the mustard to the zest. When the orange juice has reduced, strain it over the zest. Drain the shallot, discarding the vinegar, and add. Whisk all together, then slowly whisk in the oil. Taste, and season with salt and pepper. Set aside.

Bring a saute pan full of water to the boil. Salt it, then add the asparagus and cook until tender. Drain, and immediately rinse under ice-cold water to set the color. Pat dry with paper towels and transfer to a serving platter. Spoon over the sauce. Shave over Parmesan cheese. Grind over some pepper and serve.


Recipe courtesy Laura Calder
© 2012 Cooking Channel, LLC, All Rights Reserved.

Lemon Roasted Potatoes

It's almost that time. Easter that is. Easter is a time of family and tradition. There are truly some amazing holiday traditions, especially with food. One is roast lamb, another is baked ham. What the have in common are great side dishes-like roasted potatoes. often said that the best potatoes are cooked right along with the meat so that they absorb the flavors which is wonderful, but a bit heavy tasting sometimes. I found this surfing for Easter recipes. The lemon brightens the flavor, without being too oily or heavy.

It's a great vegetarian dish too, if you substitute vegetable broth.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients:

5-6 potatoes, peeled and cut in to evenly sized wedges
1/2 cup olive oil
1 tsp. dried oregano
1 tsp. garlic powder
Two lemons, juiced (plus more for serving)
1/2 cup chicken broth
Salt and freshly ground black pepper to taste

Note: If you serving lamb or beef, try adding a teaspoon of dried rosemary to the mixture and that works very well.

Preparation:

Preheat the oven to 400 degrees.

In a large mixing bowl, add the sliced potatoes and toss them with the remaining ingredients until they are well coated.

Lightly grease a non-reactive half sheet pan with olive oil. Place the coated potatoes in a single layer and drizzle them with any remaining marinade left in the bowl.

Bake in a 400 degree oven for approximately one hour. Carefully turn the potatoes halfway through cooking to prevent them from sticking and to brown them evenly.

Re-season with salt and pepper and squeeze a bit more lemon juice (if desired) when they are fresh out of the oven.

Sweedish Meatballs

Ingredients


1 tablespoon olive oil
1 onion, chopped
1 large celery stalk, chopped
2 garlic cloves, minced
3 teaspoons kosher salt
1 teaspoon ground allspice
3/4 teaspoon ground nutmeg
2 eggs
1/2 cup milk
1 cup dry bread crumbs
2 pounds meat-loaf mix (1 pound lean ground beef, 1/2 pound ground pork, 1/2 pound ground veal or lamb)

Directions

1.Heat oven to 350° F. In a medium skillet, over medium heat, heat the oil with the onion, celery, and garlic and cook until the vegetables are tender but not browned, about 10 minutes. Add the salt, allspice, and nutmeg. Remove from heat. In a large bowl, whisk the eggs, then blend in the milk and bread crumbs. Add the meat and cooked vegetables and stir or work with your hands to combine.

2.Shape into 1-inch balls. Sauté over medium-high heat, in 1 tablespoon olive oil, a few meatballs at a time, removing them when well browned on all sides.

3.Pour off all but 2 tablespoons of the fat. Whisk in 1/4 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon sugar, and a few grinds of black pepper. Cook over medium heat, scraping up any browned bits. Whisk in 1 3/4 cups light cream and 1 cup water. Bring to a boil, stirring constantly, until the sauce thickens, at least 1 minute.

4.Return the meatballs to the skillet and simmer over low heat for 20 minutes.

Baked Fresh Ham with Apple-Cranberry Sauce

I was looking for something a little different. We all know about turkey and cranberry sauce, how about ham?

Ingredients

• 5 to 6-pound fresh ham
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Apple-Cranberry Sauce:

• 6 apples, split in 1/2
• 2 cups cranberries, (if not fresh, frozen is fine)
• 1 cinnamon stick
• 1 bay leaf
• 1 tablespoon pickling spice
• 1 tablespoon black mustard seeds
• 2 tablespoons sugar
• 1 (1-inch) piece ginger
• 1 1/2 cups apple juice
• 1/2 cup apple cider vinegar

Directions

Preheat oven to 300 degrees F.

Score fat and put ham, fat side up, in a roasting pan. Rub with extra-virgin olive oil and season with plenty of salt and pepper all over. Cover loosely with foil and roast for 2 hours. Remove foil and roast for final hour uncovered.

In a large saucepan add all the sauce ingredients and simmer for 25 minutes until apples are almost falling apart and the sauce is fragrant. Remove cinnamon stick, bay leaf, and ginger then puree in a blender until completely smooth. Serve with baked fresh ham.

Recipe courtesy Tyler Florence

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

2 hr 0 min

Level:

Easy

Serves:

8 to 10 servings

Summer Pizza from Olive Garden

This is a yummy pizza recipe from the Olive Garden


7 ½ cups all-purpose flour (approximately)

1 pk dry active yeast
2 ½ cups water, warm
½ Tbsp +1 tsp salt
1 Tbsp of extra virgin olive oil
All-purpose flour as needed
8 green onions, cut into 3” pieces
1 red pepper
1 yellow pepper
16 oz marinara sauce (your favorite)
1 lb mozzarella cheese, sliced
20 slices pepperoni
16 black olives, pitted


Procedures

Pre-heat oven to 550ºF.

PIZZA DOUGH:

POUR warm water into a bowl. Add yeast. Using a wire whip, whisk to completely dissolve yeast. Set aside for about 5 minutes, or until yeast activates. Add 1 cup flour, salt and extra virgin olive oil. Mix well. Add remaining flour 1 cup at a time until dough is soft and springy. Dough should turn into a ball. If dough is too dry, add a very small amount of water. If it becomes too wet, add a small amount of flour.

PLACE ball of dough on a floured board and cover with a dry towel. Allow to sit until ball doubles in size.

CUT risen dough into 4 equal pieces. Again, roll into balls and allow to rise*.

GRILLING VEGGIES:

PLACE washed green onion, yellow and red pepper onto grill. Allow to grill for approximately 5 minutes or until grill marks are visible. Remove from grill and set aside.

Once peppers are cool enough to handle, remove skin and cut into 1” pieces.

PIZZA:

PLACE dough ball on floured board. Using hands, flatten and spread out to form a circle.

SLIDE pizza dough onto a pizza pan or parchment paper.

PLACE marinara sauce and mozzarella slices on pizza. Evenly space green onions, red and yellow pepper pieces on top of cheese. Add pepperoni and olives.

BAKE at 550ºF for 5-6 minutes or until crust is golden brown.

*If not using dough immediately, wrap each ball with plastic wrap and refrigerate until ready for use. Once ready to use, remove from refrigerator and bring to room temperature. Meet Our Team