1 Tbsp. olive oil
1 C. pearl couscous
1 C. broth
1 C. water
1/4 tsp. black pepper
1 tsp. dried parsley
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1/2 Gala apple, cored and diced
1/3 C. craisins
1/4 C. toasted nuts (sliced almonds, pecans, etc.)
1. Heat oil on medium heat in medium skillet. Saute couscous for 3 minutes until golden brown. Add liquids and herbs and bring to a boil. Reduce heat and let simmer for about 10 minutes, stirring occasionally, until liquid is gone.
2. Remove from heat and stir in diced apple and craisins. Let cool while making dressing:
Easy Vinaigrette Dressing:
1 Tbsp. apple cider vinegar
1 Tbsp. agave or honey
1/2 tsp. salt
1/2 tsp. black pepper
1 Tbsp. olive oil
3. Toss couscous with dressing and mix well; top with nuts. *Serves 2-4.
*Serves 2 as an entree and 4 as a side dish.
p.s. To toast nuts simply heat them on a cookie sheet in the oven or in a saute pan on the oven until golden.
Sunday, October 2, 2011
Saturday, August 20, 2011
Mexican Lasagna
1 lb ground meat
1 Tbsp olive oil
1 small onion, finely diced
2 cloves garlic, finely chopped
1 serrano pepper, seeded and diced
Salt and pepper
1/2-1 tsp paprika
1 tsp chili powder
1/2 can black beans, drained and rinsed
1/2 C. cooked white or brown rice
1 can tomato sauce (regular size, not the large can)
4 corn tortillas
1/3 C. sour cream
1/2 C. cheese
1/3 C. chopped olives
1/3 C. water
1. Heat oil in large pan on medium heat. Saute onion, garlic and serrano pepper until onion becomes translucent (about 5 minutes). Add meat and season with salt, pepper, paprika and chili powder. Once meat is cooked drain if necessary.
2. Add tomato sauce, beans and rice and simmer for 15 minutes.
3. Preheat oven to 350.
4. Add half of the meat mixture to a 8x8" greased dish, top with tortillas, spread with sour cream, top with remaining meat mixture, cover with cheese and finish by topping with olives and pouring water over the lasagna. Cover with foil and bake for 30 minutes. Let sit 5-10 minutes before serving.
p.s. Diced tomatoes and/or avocados give a nice cool and refreshing taste to this yummy dish; enjoy!
1 Tbsp olive oil
1 small onion, finely diced
2 cloves garlic, finely chopped
1 serrano pepper, seeded and diced
Salt and pepper
1/2-1 tsp paprika
1 tsp chili powder
1/2 can black beans, drained and rinsed
1/2 C. cooked white or brown rice
1 can tomato sauce (regular size, not the large can)
4 corn tortillas
1/3 C. sour cream
1/2 C. cheese
1/3 C. chopped olives
1/3 C. water
1. Heat oil in large pan on medium heat. Saute onion, garlic and serrano pepper until onion becomes translucent (about 5 minutes). Add meat and season with salt, pepper, paprika and chili powder. Once meat is cooked drain if necessary.
2. Add tomato sauce, beans and rice and simmer for 15 minutes.
3. Preheat oven to 350.
4. Add half of the meat mixture to a 8x8" greased dish, top with tortillas, spread with sour cream, top with remaining meat mixture, cover with cheese and finish by topping with olives and pouring water over the lasagna. Cover with foil and bake for 30 minutes. Let sit 5-10 minutes before serving.
p.s. Diced tomatoes and/or avocados give a nice cool and refreshing taste to this yummy dish; enjoy!
Pasta Carbonara
4-6 slices bacon, cooked and crumbled
2 cloves garlic, finely chopped
1 Tbsp butter
1-2 tsp dried parsley
Salt and pepper
2-3 large eggs
1/4 C. grated Parmesan
4 servings of spaghetti pasta ( I just grab a big handful of pasta)
1. Begin cooking pasta as directed on packaging.
2. While pasta is cooking beat eggs with Parmesan, salt, and pepper in separate bowl and set aside.
3. Heat butter in a medium pan on medium/low heat. Saute garlic with bacon and parsley until garlic is beginning to brown (2-3 minutes). Drain cooked pasta and add to pan, remove pan from heat and slowly pour in egg mixture. Toss pasta evenly and quickly to avoid the eggs scrambling. Serve immediately and enjoy!
p.s. This is such an easy and quick dinner! You can jazz it up by adding sliced olives, mushrooms or even diced tomatoes!
2 cloves garlic, finely chopped
1 Tbsp butter
1-2 tsp dried parsley
Salt and pepper
2-3 large eggs
1/4 C. grated Parmesan
4 servings of spaghetti pasta ( I just grab a big handful of pasta)
1. Begin cooking pasta as directed on packaging.
2. While pasta is cooking beat eggs with Parmesan, salt, and pepper in separate bowl and set aside.
3. Heat butter in a medium pan on medium/low heat. Saute garlic with bacon and parsley until garlic is beginning to brown (2-3 minutes). Drain cooked pasta and add to pan, remove pan from heat and slowly pour in egg mixture. Toss pasta evenly and quickly to avoid the eggs scrambling. Serve immediately and enjoy!
p.s. This is such an easy and quick dinner! You can jazz it up by adding sliced olives, mushrooms or even diced tomatoes!
Friday, August 12, 2011
Tomato Basil Toast
1 loaf artisan Italian bread, sliced (firm crusts are best)
4-6 Roma tomatoes, diced
Handful fresh basil, chopped
1 Tbsp capers(optional)
Salt & pepper
Mozzarella, thinly sliced
Olive oil
-Heat oven to 350
1. Lay bread slices on large cookie sheet. Brush with olive oil.
2. In medium bowl mix tomatoes, basil, capers, salt and pepper. Top each slice of bread with desired amount of tomato mixture. Then top each with a slice of mozzarella cheese.
3. Bake in oven 8-10 minutes until cheese is melted and beginning to brown. Let cool for a moment then serve!
Mom's Pizza Sauce
1 large can tomato sauce
1 small can tomato paste
1 Tbsp red wine vinegar
1/4-1/2 tsp black pepper
3/4-1 tsp garlic powder
1 Tbsp dried oregano
1 Tbsp dried basil
Pinch of salt
1. Combine all ingredients in a medium-sized bowl and stir until well blended and smooth. Use immediately or store, covered, in the refrigerator for up to 3-5 days.
1 small can tomato paste
1 Tbsp red wine vinegar
1/4-1/2 tsp black pepper
3/4-1 tsp garlic powder
1 Tbsp dried oregano
1 Tbsp dried basil
Pinch of salt
1. Combine all ingredients in a medium-sized bowl and stir until well blended and smooth. Use immediately or store, covered, in the refrigerator for up to 3-5 days.
Friday, August 5, 2011
Quinoa-Pinto Bean Burgers
8 hamburger buns
1 can pinto beans, drained & rinsed
3/4 C. uncooked quinoa (+1 1/2 C. water)
1 green onion, diced
1 tomato, diced
2 cloves garlic, finely minced
1 serrano pepper, seeded & diced
1/4 C. salsa
1/2 C. cornmeal or flour
Olive oil
1. Cook quinoa just as you would rice; it takes about 15 minutes.
2. While quinoa is cooking combine all ingredients in a medium bowl and mash a bit. Add cooked quinoa. Divide mixture into 8 parts and form into patties.
3. Heat a large pan on medium heat, drizzle with oil and cook burgers about 10 minutes on each side or until golden brown. Serve on buns.
p.s. You can serve these with your usual burger toppings; they are super yummy and a nice alternative to the usual burgers. Also, you can substitute brown rice for the quinoa if you'd like.
1 can pinto beans, drained & rinsed
3/4 C. uncooked quinoa (+1 1/2 C. water)
1 green onion, diced
1 tomato, diced
2 cloves garlic, finely minced
1 serrano pepper, seeded & diced
1/4 C. salsa
1/2 C. cornmeal or flour
Olive oil
1. Cook quinoa just as you would rice; it takes about 15 minutes.
2. While quinoa is cooking combine all ingredients in a medium bowl and mash a bit. Add cooked quinoa. Divide mixture into 8 parts and form into patties.
3. Heat a large pan on medium heat, drizzle with oil and cook burgers about 10 minutes on each side or until golden brown. Serve on buns.
p.s. You can serve these with your usual burger toppings; they are super yummy and a nice alternative to the usual burgers. Also, you can substitute brown rice for the quinoa if you'd like.
Monday, August 1, 2011
Potato Avocado Salad with Lime
4 medium potatoes, cubed (I did peel mine but you don't have to)
1 avocado, peeled, pitted, and sliced into small cubes
Juice of 1 lime
1-2 Tbsp olive oil
1-2 tsp dried parsley
1/2 tsp garlic powder
1/2 tsp onion powder OR 1/4 onion, finely diced (any onion will do)
1. Boil potatoes 15 minutes or until tender, drain and set aside in medium bowl to cool. While potatoes are cooling combine remaining ingredients, except avocado, in a small bowl and set aside.
2. Once potatoes are cool add in avocados and toss with dressing until well coated. Serve immediately or let cool in the refrigerator for 1-2 hours before serving.
1 avocado, peeled, pitted, and sliced into small cubes
Juice of 1 lime
1-2 Tbsp olive oil
1-2 tsp dried parsley
1/2 tsp garlic powder
1/2 tsp onion powder OR 1/4 onion, finely diced (any onion will do)
1. Boil potatoes 15 minutes or until tender, drain and set aside in medium bowl to cool. While potatoes are cooling combine remaining ingredients, except avocado, in a small bowl and set aside.
2. Once potatoes are cool add in avocados and toss with dressing until well coated. Serve immediately or let cool in the refrigerator for 1-2 hours before serving.
Friday, July 29, 2011
Crumb-top Muffins
Crumb-top:
5 Tbsp. butter, cold and cut into pieces
1/2 C. all-purpose flour
1/2 C. brown sugar, packed
1/4 tsp. ground allspice
1/4 tsp. ground cinnamon
1. Combine all dry ingredients together in small bowl, add butter and toss to coat. Use your fingers to work the mixture into lumpy crumbs. Set aside.
Muffins:
-Preheat oven to 350 and line a muffin pan with paper cups or spray well with non-stick spray
1 stick butter, melted and set aside to cool
2 large eggs
3/4 C. milk
1 tsp. vanilla extract
2 C. all-purpose flour
1/2 C. white sugar (you can reduce this to 1/3 C.)
1/4 C. brown sugar, packed
1 Tbsp. baking powder
1/4 tsp. ground allspice
1/4-1/2 tsp. ground cinnamon
Pinch of salt
1. In medium-large bowl combine butter, eggs, milk and vanilla and whisk until blended. Combine remaining ingredients in separate bowl and add in. Whisk until batter is mixed well and a little lumpy. Divide batter among 12 muffin cups.
2. Spoon crumb mixture over muffins and gently press down. Bake 20-25 minutes until tops are golden and/or an inserted knife comes out clean. Let cool on a wire rack for 5-10 minutes before removing muffins from pan. Enjoy!
5 Tbsp. butter, cold and cut into pieces
1/2 C. all-purpose flour
1/2 C. brown sugar, packed
1/4 tsp. ground allspice
1/4 tsp. ground cinnamon
1. Combine all dry ingredients together in small bowl, add butter and toss to coat. Use your fingers to work the mixture into lumpy crumbs. Set aside.
Muffins:
-Preheat oven to 350 and line a muffin pan with paper cups or spray well with non-stick spray
1 stick butter, melted and set aside to cool
2 large eggs
3/4 C. milk
1 tsp. vanilla extract
2 C. all-purpose flour
1/2 C. white sugar (you can reduce this to 1/3 C.)
1/4 C. brown sugar, packed
1 Tbsp. baking powder
1/4 tsp. ground allspice
1/4-1/2 tsp. ground cinnamon
Pinch of salt
1. In medium-large bowl combine butter, eggs, milk and vanilla and whisk until blended. Combine remaining ingredients in separate bowl and add in. Whisk until batter is mixed well and a little lumpy. Divide batter among 12 muffin cups.
2. Spoon crumb mixture over muffins and gently press down. Bake 20-25 minutes until tops are golden and/or an inserted knife comes out clean. Let cool on a wire rack for 5-10 minutes before removing muffins from pan. Enjoy!
Monday, July 25, 2011
Mango Upside Down Cake
3-4 mangoes, peeled and cut into strips
1 stick butter
3/4 C. brown sugar (packed)
1. In small saucepan melt together butter and brown sugar on medium heat. Add mangoes and simmer for 5 minutes, stirring often. Remove mangoes with slotted spoon and set aside. Allow butter and sugar to continue to simmer for about 3 minutes or until it becomes a syrup. Remove from heat and set aside.
1 stick butter, softened
3/4 C. white sugar (you can reduce the amount to 1/2 C. if you'd like)
2 large eggs
1 tsp. vanilla extract
1 2/3 C. all-purpose flour
2 tsp. baking powder
Pinch of salt
3/4 C. milk
-Preheat oven to 350
2. In medium bowl beat together butter and sugar until mixed, it will be lumpy. Add in eggs and vanilla and mix in until blended.
3. Add 1 cup of the flour, 1 tsp of the baking powder, the salt and half of the milk and beat until blended. Add in remaining flour, baking powder and milk and mix until blended.
4. Line a round 8" cake pan with non-stick spray and parchment paper which you will also spray with non-stick spray. Layer mango slices on the bottom of the cake pan and carefully, and slowly, cover with cake batter.
5. Bake for 30-35 minutes until top is a light golden color and an inserted knife comes out clean. Let cool on a wire rack for 20-30 minutes and invert onto a serving plate. Heat up the syrup on medium heat until warm and pour over cake. Serve cake warm or cool; enjoy!
p.s. You don't want to beat the batter too much because when you do you force the air out of it causing your cake to be more dense; the recipe for this cake should result in a light, fluffy cake. Also, if you don't have parchment paper that is just fine, just grease your cake pan quite a bit more than usual. Another tip when trying to remove cakes from their pans is to take a knife and run it around the side edge and then bang the pan a few times on the table, this helps to loosen the bottom of the cake and will help it come out better if you aren't using parchment paper.
1 stick butter
3/4 C. brown sugar (packed)
1. In small saucepan melt together butter and brown sugar on medium heat. Add mangoes and simmer for 5 minutes, stirring often. Remove mangoes with slotted spoon and set aside. Allow butter and sugar to continue to simmer for about 3 minutes or until it becomes a syrup. Remove from heat and set aside.
1 stick butter, softened
3/4 C. white sugar (you can reduce the amount to 1/2 C. if you'd like)
2 large eggs
1 tsp. vanilla extract
1 2/3 C. all-purpose flour
2 tsp. baking powder
Pinch of salt
3/4 C. milk
-Preheat oven to 350
2. In medium bowl beat together butter and sugar until mixed, it will be lumpy. Add in eggs and vanilla and mix in until blended.
3. Add 1 cup of the flour, 1 tsp of the baking powder, the salt and half of the milk and beat until blended. Add in remaining flour, baking powder and milk and mix until blended.
4. Line a round 8" cake pan with non-stick spray and parchment paper which you will also spray with non-stick spray. Layer mango slices on the bottom of the cake pan and carefully, and slowly, cover with cake batter.
5. Bake for 30-35 minutes until top is a light golden color and an inserted knife comes out clean. Let cool on a wire rack for 20-30 minutes and invert onto a serving plate. Heat up the syrup on medium heat until warm and pour over cake. Serve cake warm or cool; enjoy!
p.s. You don't want to beat the batter too much because when you do you force the air out of it causing your cake to be more dense; the recipe for this cake should result in a light, fluffy cake. Also, if you don't have parchment paper that is just fine, just grease your cake pan quite a bit more than usual. Another tip when trying to remove cakes from their pans is to take a knife and run it around the side edge and then bang the pan a few times on the table, this helps to loosen the bottom of the cake and will help it come out better if you aren't using parchment paper.
Saturday, July 16, 2011
Creamy Chicken Enchiladas
4 chicken breasts
1 Tbsp. olive oil
2 cloves garlic, minced
1 onion, finely diced
1 serrano pepper, seeded & diced
1 large tomato, diced
1/2 C. sour cream
1 C. shredded cheese
1/2 C. water
4 large tortillas or 8 small tortillas
1/2 can olives, drained & sliced
19oz can green enchilada sauce
-Preheat oven to 375
1. Season chicken with salt & pepper and cook thoroughly. Remove from pan and shred.
2. Add oil, garlic, onion, serrano pepper and tomato to pan and cook on medium heat until onion is translucent. Add shredded chicken, sour cream, 1/2 C. cheese and water to pan and simmer 15 minutes.
3. Divide mixture evenly among tortillas. Pour 1/3 of the enchilada sauce on the bottom of a 9x13" pan, add enchiladas and cover with remaining sauce. Top with remaining cheese and olives. Cover with foil and bake for 30 minutes covered then remove foil and bake another 5 minutes uncovered. Let sit 5-10 minutes before serving.
1 Tbsp. olive oil
2 cloves garlic, minced
1 onion, finely diced
1 serrano pepper, seeded & diced
1 large tomato, diced
1/2 C. sour cream
1 C. shredded cheese
1/2 C. water
4 large tortillas or 8 small tortillas
1/2 can olives, drained & sliced
19oz can green enchilada sauce
-Preheat oven to 375
1. Season chicken with salt & pepper and cook thoroughly. Remove from pan and shred.
2. Add oil, garlic, onion, serrano pepper and tomato to pan and cook on medium heat until onion is translucent. Add shredded chicken, sour cream, 1/2 C. cheese and water to pan and simmer 15 minutes.
3. Divide mixture evenly among tortillas. Pour 1/3 of the enchilada sauce on the bottom of a 9x13" pan, add enchiladas and cover with remaining sauce. Top with remaining cheese and olives. Cover with foil and bake for 30 minutes covered then remove foil and bake another 5 minutes uncovered. Let sit 5-10 minutes before serving.
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