July 31, 2007
Chicken Christopher Walken Style
No...You didn't read that wrong! The video is actually Christopher Walken cooking a chicken with baked pears and he looks like he knows his way around the kitchen! Truth be told, he freaks me a out a bit due to some of the roles he's played over the years, but it's amusing to watch him cook none the less! Check it out if you get a chance.
Update: 12:50 PM: Apparently this video was first posted on a website called "I'm Cooked" which is like a cooking version of YouTube! You can watch and/or post videos of your recipes and cooking! How cool is that?
Posted by Dianne at 12:22 PM
Slow Cooker BBQ Ribs
Ribs are one of Jamison's favorite meals...Throw in a few potato skins and he's in heaven! A few years ago I read something about slow cooker ribs and thought it was an interesting idea, but never got back to actually trying the theory. Yesterday when Alexis and I went to the grocery store they had some pork ribs on sale, so I decided to give them a try! The result was tender, fall off of the bone goodness! Plus the whole thing is easy and fool proof. Throw them on before you go to work and come home to a mouth watering dinner. If you like ribs you'll love these!
What You'll Need:
1 rack of ribs
1 batch of Dianne's Barbeque Sauce
Cut slab of ribs into 3 or 4 sections to fit into your slow cooker depending on what size machine you have. (I have the large one so I cut the slab into 3 pieces.) Place rib sections into your slow cooker and pour all of the Barbeque Sauce minus 1 cup into the crock to cover the ribs and cook on high for 4 hours. Lower heat to low and cook for an additional 2-3 hours or until meat is tender and falling from the bone. Prior to serving heat the reserved barbeque sauce through and serve as a dipping sauce. (Note: If you are serving more than 1 or 2 people then you can add more ketchup and brown sugar to the existing Barbeque Sauce to make it go further. Simply use a 1 cup ketchup to 2-3 tablespoon brown sugar ratio.)
Notes: You could also do this with chicken or a boneless pork shoulder. If you don't want to remember to change the temeperature you could cook them on high for a total of 5-6 hours and it would work just as well. Just remember when the bones comes out easily it's done! The cooking time depends on the volume of ribs present. While the ribs were cooking I kept moving them around in the slow cooker so that each piece had a chance to be on the bottom, but you can just walk away and ignore them until they are done too. Either method will work fine.
Posted by Dianne at 8:40 AM | Comments (0) | TrackBack
July 27, 2007
Try It You'll Like It: Vermints
A few weeks ago I picked up a tin of Vermints at My Organic Market and Alexis and I loved them! The best part (and the part Alexis loves most) is that there are real bits of mint leaves throughout the mints! They are completely natural, no high fructose corn syrup or other artificial sweeteners and come in six different flavors! (We like the Wintermint!)
Check out their website and see if there is a flavor that interests you!
Posted by Dianne at 10:02 AM | Comments (0) | TrackBack
July 26, 2007
Dianne's Nachos
Sometimes it's fun to do Nacho's for dinner! This could be an appetizer or a main course, but either way it's delicious!
What You'll Need For the "Chili":
Extra virgin olive oil
1 small onion, chopped
1 tablespoon of chili powder
1 tablespoon of paprika
1 cup of salsa
1/4-1 teaspoon of cayenne pepper (Note: More if you like it hot, less if you don't...If you really don't like heat then leave it out all together.)
1 - 5 ounce can of tomato sauce
1 - 14.5 ounce can of diced tomatoes, drained
1 - 15.5 ounce can of black beans, drained
Sea salt
Freshly ground black pepper
1 cup of textured soy (TSP) or vegetable (TVP) protein
In a medium sized pot sauté onion in a little extra virgin olive oil until tender. Stir in chili powder and paprika and stir to mix. Add salsa and stir until incorporated. Next add tomato sauce and diced tomatoes stirring to mix. Add beans and stir in carefully as not to mashed them. Add salt and pepper and bring to a boil. Reduce heat and let simmer for at least an hour. 20 minutes before serving ad the TSP or TVP and cook until tender.
Notes: You can also use ground beef or chicken in place of the meat substitute if you like. Red beans could be used along with or in place of the black beans.
What You'll Need for the Tortilla Chips:
Corn tortillas
Oil (I usually use Safflower oil)
Sea salt
Preheat oven to 500 F.
Cut each tortilla in half (I usually do four at at time), then cut each half into 3 equal pieces. Place on a baking sheet lined with a Silpat or parchment paper. Brush each chip with oil (for a batch of 48 chips you would use roughly 1-2 tablespoons of oil...You just want a thin layer of oil on top to help them crisp and the salt stick, not a heavy layer that will make the chip soggy) and then sprinkle with sea salt.
Bake for 5-8 minutes until chips are golden and crisp. Remove from oven and let cool. Use as you would any store bought tortilla chip.
Notes: You can also use red or blue corn tortillas. You can even just spray the chips with non-stick spray instead of brushing them with oil, but they will be a bit chewier and less crisp, though they will not change in flavor. To make desert chips sprinkle with cinnamon and sugar instead of salt.
To Put Nachos Together:
Place a layer of tortilla chips on a plate or a platter. On top of the chips spread a layer of chili. Then sprinkle the chili with cheese and let the cheese melt. Top with guacamole and/or sour cream if desired.
Notes: I usually also top the nachos with diced tomato and scallions, but I was low on tomatoes and scallions (today is grocery day) and used the last of them in my guacamole instead. You coul also add a layer of salsa and/or Cheesy Salsa Dip.
Posted by Dianne at 10:37 AM | Comments (4) | TrackBack
July 25, 2007
Orzo Salad
This is a fast, easy dish that could easily feed a crowd! It's cool, fresh and delicious! It really hits the spot on a hot summer day!
What You'll Need:
2 cups of tri-color Orzo pasta, cooked according to package directions (Note: If you can't find tri-color then just use regular Orzo instead.)
1 cup of frozen peas
1 cup of frozen edamame
1 cup of frozen corn
1 carrot, shredded
1 cucumber, chopped
1/2 an onion, chopped fine (Note: I used a Vidalia onion, but a red onion would work just as well.)
1 - 15.5 ounce can of red beans, drained and washed
1/2 cup of Parmesan cheese, shredded
1/2 cup of rice wine vinegar
1/3 cup of olive oil
1 teaspoon of sea salt
1/2 teaspoon of black pepper
Cook Orzo according to package directions, drain and rinse in cool water to chill. Set aside.
In a large bowl toss peas, edamame, corn, red beans, cucumber, onion and carrots until mixed. Add parmesan and stir until incorporated. Slowly stir in Orzo until well mixed. Set aside.
In a bowl or mason jar mix oil, vinegar, salt and pepper. Whisk (or put the lid on the jar and shake) until incorporated. Pour over Orzo mixture and toss to coat. Chill for at least one hour before serving.
Notes: You can add tomatoes and/or avocadoes before serving. Do not add them into the salad itself because the vinegar will break down the tomatoes and the avocado will turn brown.
Posted by Dianne at 12:06 PM | Comments (0) | TrackBack
July 24, 2007
Chicken Pot Pie
Chicken Pot Pie is another one of those ultimate comfort foods. There are many ways to make the dish, but it's hard to find a version much better than this one! It's warm, hearty and oh so delicious!
What You'll Need For The Crust:
4 cups of flour
1 teaspoon of salt
2 sticks of cold butter
1 1/2- 2 1/2 cups of ice water
In a food processor pulse together flour and salt to mix. Cut cold butter into pats and add to the food processor. Pulse the butter with the flour until mixture becomes crumbly and roughly the size of peas. Slowly add water until a dough ball forms. (Note: You might not need all of the water. When the ball forms stop adding water. It's also possible that you might need a bit more water. It all depends on the humidity in the air and such. You can't judge beforehand unfortunately so pay attention and when the ball forms stop adding water!!) Divide the dough into two balls and wrap each dough ball in plastic wrap or place in an airtight container and put in the fridge to chill for at least an hour.
Let the dough soften at room temperature for 20-30 minutes before rolling out so it will be easy to use.
What You'll Need For The Filling:
2 large boneless, skinless chicken breasts, cooked in water and chopped into large chunks
1 stick of butter
1 onion, chopped
6-8 large button mushroom, sliced
Sea salt
Freshly ground black pepper
1/4 cup of unbleached all purpose flour
1/3 cup of parsley, chopped
2 cups of chicken cooking water
2 cups of frozen mixed vegetables
1 cup of frozen peas
1 egg, beaten
Cook chicken in a pot by covering with water. Add a little sea salt and black pepper and cook until chicken is done through. Reserve 2 cups of cooking liquid and cut chicken into chunks and set aside.
Preheat oven to 425 F.
Melt 1 stick of butter and sauté onions and mushrooms with a pinch of sea salt and some freshly ground black pepper until tender. Add flour and cook for 1-2 minutes. Add parsley and stir to mix. Add chicken cooking water and let the mixture thicken (about 2-3 minutes). Add veggies and chicken and stir to mix. Remove from heat and set aside.
What To Do To Assemble the Pot Pie:
Roll out dough and press into a pie dish. Add filling to the pie shell. (Note: The filling will be slightly higher than the top of the dish. Push the bulk of the filling to the center of the pie shell.) Roll out the other dough ball and cover the pie, crimp the edges and cut steam holes. Brush the top of the crust with egg wash and sprinkle with coarse sea salt:
Bake for 35-35 minutes until crust is golden browned.
Remove from the oven and let sit for 10 minutes before serving.
Notes: You could easily leave the chicken out of this and make it a Vegetable Pot Pie. You could substitute vegetable broth for the chicken water in this scenario to make it completely vegetarian. Leeks would also be a good addition, as would cubed potatoes. You can also make the filling and chill it before using for a day or two in the fridge or freeze in the freezer for months.
Posted by Dianne at 8:10 AM | Comments (2) | TrackBack
July 23, 2007
Yeast Rolls
This morning when I was perusing my daily RSS feeds I came across this recipe on the food blog called What Geeks Eat.
Oh.
My.
Gosh!
These are so good! I didn't have any milk so I used a pint of half and half instead. I also only used a teaspoon of salt, instead of two. Jamison thought they needed a bit more sugar, so I may experiment with that next time, but personally I think they were good as is! Alexis liked them too!
And the dough...
The dough is soft and supple and is a joy to work with!
The rolls also rise up like a dream...
And they almost double in size when baked!
If you get a chance try these rolls! They are extremely simple to make and I think you'll love them!
Posted by Dianne at 8:00 PM | Comments (0) | TrackBack
July 21, 2007
In Honor of Harry Potter...Pumpkin Ice Cream!
OK...I'll admit it...I'm a HUGE Harry Potter fan! Before Alexis arrived I would go stand in line at the store at midnight to get my book! Now I do overnight delivery, but I still devour them the first day! I've already read it in fact and I won't ruin it for those of you who haven't finished yet, but I will say for the most part I was pleased.
So in honor of Harry I thought I'd make something pumpkin themed, even though it's not really pumpkin season! I thought about a pumpkin smoothie or pumpkin muffins, but decided since it was the middle of summer and has been hot as Hades lately (though today and the next few days are looking heavenly!), I decided creamy ice cream was the way to go! It tastes a lot like pumpkin pie and Alexis and I both loved it!
So grab a spoon, have some Pumpkin Ice Cream while you're reading Harry Potter and the Deathly Hallows
What You'll Need:
1 - 15 ounce can of pumpkin (not pumpkin pie mix)
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 cup of organic cane sugar
1 pint of half and half
1 pint of heavy cream
1 - 12 ounce can of evaporated milk
1 - 14 ounce can of sweetened condensed milk
In the bowl of a mixer cream pumpkin, cinnamon, nutmeg and sugar. With the mixer on low add half and half, heavy cream, evaporated milk and sweetened condensed milk until well mixed. Cover mixer with a towel to prevent splattering and mix on medium for 5-8 minutes until airy. Pour mixture into a large bowl, cover and place in the freezer. Remove every 45 minutes to an hour and stir with a whisk until ice cream is set.
Notes: You could also do this in an ice cream maker and just pour the mix right in. I however wanted to try this non-ice-cream maker/whisk method I had read about and I was very pleased with the outcome.
Posted by Dianne at 9:13 AM | Comments (0) | TrackBack
July 20, 2007
Summer Pie
With all the fresh veggies and herbs coming out of the garden and the Farmer's Market, why not utilize them and make a great dinner pie? It's hearty and filling! If you like pasta, veggies and ricotta you can't go wrong with this dish!
What You'll Need:
1 - 1 pound package of fettuccine noodles, cooked according to package directions
Extra virgin olive oil
1 small onion, chopped
3-4 garlic cloves, minced
2 cups of fat-free ricotta
2 eggs
Sea salt
Freshly ground black pepper
1 cup of parsley, chopped
1 large zucchini, sliced into rounds
2-3 Roma tomatoes, sliced into rounds
3/4 cup of Parmesan cheese, freshly grated
Cook fettuccine according to package directions, drain and set aside.
Preheat oven to 400 F.
Sauté onion and garlic in a little extra virgin olive oil until tender and set aside.
In a large bowl mix ricotta, eggs, a pinch of sea salt and some freshly ground black pepper until completely mixed. Stir in parsley, cooked onions and garlic and stir until incorporated. Add noodles and stir to mix/coat.
Spray an 8 inch spring form pan with non-stick spray and pour noodles mixture into the pan and press down. Next add a layer of zucchini to cover the noodles completely. Then add a layer of tomatoes on top of zucchini and cover completely. Sprinkle the top of the pie with Parmesan and bake for 30-40 minutes until top is browned. Remove from oven and let sit for 5-10 minutes, cut and serve.
Notes: You could add in more/different veggies if you like. Mushrooms would be good. Yellow squash would make a nice addition as well. It's completely up to you and what you like.
Posted by Dianne at 8:36 PM | Comments (2) | TrackBack
Try It You'll Like It Gadget Edition: Pampered Chef's My Safe Cutter
Alexis loves to help in the kitchen and she was forever wanting to cut things. A four year old (and then three year old when we got the cutter) with a knife? I don't think so! That would just be all sorts of stupid!
A friend of mine was having a Pampered Chef party and you know how that goes...You always feel obligated to buy something, but I didn't want to spend a lot of money. When I saw the My Safe Cutter and its claims I thought "Why not! It's only a few bucks!" I got one for Alexis and one for Nelson and I must say I was pleasantly surprised that it was really an awesome little tool!
Now Alexis loves to help me cut things when we're cooking. She even cuts her own snacks! We've used it on cheese, carrots, tomatoes, strawberries, bread, celery, boiled eggs, etc. and it works like a dream! So if you have a little one in the kitchen that wants to help cut, then get one of these little gems! They can cut to their hearts content and you don't have to worry about them cutting themselves in the process!
For more information or to purchase your own My Safe Cutter go here!
Posted by Dianne at 1:09 PM | Comments (0) | TrackBack
July 18, 2007
Goulash
Katherine and I were watching Paula Deen yesterday and she and her son Bobby made Goulash. We thought it looked interesting so I whipped up a batch with what I had on hand and tweaked it a bit. The result was delicious! Next I want to try the Caramel Cake she made on that show too! ;o)
What You'll Need:
Extra virgin olive oil
1 onion, chopped
1 small package of mushrooms, sliced
1 large clove of garlic, minced (or 3 small cloves)
1 teaspoon of dried thyme
1/2 teaspoon of dried basil
1 teaspoon of onion powder
Sea salt
Freshly ground black pepper
2 tablespoons of soy sauce
1 - 14.5 ounce can of diced tomatoes
2 - 15 ounce cans of tomato sauce
2 cans of water
3/4 package of textured soy protein
3/4 of a package of fusilli (The fusilli I used came in a 1 lb 1.6 oz package)
In a stock pot sauté onion, mushrooms and garlic until tender. Add thyme, basil, onion powder, a pinch of sea salt, some freshly ground black pepper and soy sauce. Stir to mix. Add tomatoes, tomato sauce and water. Bring to a boil and then lower heat to a simmer cook for about 15-10 minutes to let flavors meld. Add soy protein and fusilli and cook for 6-8 minutes until fusilli is done. Serve immediately.
Notes: Paula's recipe called for Italian seasoning, but since I don't usually have that on hand, I just used the components separately, minus the oregano which I'm out of at the moment and keep forgetting to purchase. The recipe also called for macaroni noodles, but I used fusilli instead because that's what I had on hand. We used soy protein and mushrooms in place of meat, because I'm not a fan of red meat most of the time. In short all of that to say this is a very easy dish to mix and match.
Posted by Dianne at 8:58 AM | Comments (2) | TrackBack
July 17, 2007
Lemonade
What's better than a nice, big, cold glass of lemonade on a hot summer day? The two go hand in hand!
What You'll Need:
1 1/2 cups of organic cane sugar
1 1/2 cups of water
9-10 lemons, juiced
More water to fill the pitcher
Heat sugar and 1 1/2 cups of water over medium heat until sugar dissolves and syrup forms. Remove from heat and let cool. In a gallon pitcher add lemon juice to cooled simple syrup and stir to mix. Fill up the rest of the pitcher with water and viola...Lemonade! Pour over ice and garnish with a lemon round if desired.
Notes: You can add in some lime juice instead of lemon for Limemade. You could also add in any other fruit juice you wanted for a lemonade combo deal (Watermelon Lemonade, Strawberry Lemonade, etc.)
Posted by Dianne at 2:10 PM | Comments (0) | TrackBack
July 16, 2007
Sea Salt Croutons
The past week or so I've been all about basic and simple food. Croutons are the perfect example! They are easy to whip up in a hurry and who isn't hurried these days...What better way to top a big salad?
What You'll Need Per Person:
1 thick slice of bread
Extra virgin olive oil
Sea salt
Freshly ground black pepper
Preheat oven to 475 F.
Cut or tear bread into pieces. Brush each bit with olive oil and sprinkle with sea salt and black pepper. Bake for 3-7 minutes until golden brown. Toss croutons with a salad and enjoy!
Notes: Croutons are extremely easy to do in a toaster oven, which is great in the summer when you don't want to heat up the oven! You can also sprinkle them with Parmesan for an added treat. Or you can sprinkle with Italian seasoning. They are easy to mix up!
Posted by Dianne at 2:49 PM | Comments (0) | TrackBack
July 12, 2007
Dad's Cucumbers
Every time I make these I can't help but think of my grandfather and smile. This was one of his summer favorites that he made when we spent summers out at the lake. I'm not a fan of sweet pickles at all, but these are really delicious! It's a cool, sweet, yet tangy treat. If you like cucumber and/or pickles try them and see!
What You'll Need:
Cucumbers, sliced
1/4 cup of organic cane sugar
1/2 to 1/3 cup of apple cider vinegar (Or vinegar of your choice...If you like the twang go with more, if not go with less.)
About 2 cups of water
Fill a Mason jar with sliced cucumbers to the top of the jar. Mix sugar and vinegar and stir until sugar dissolves. Pour sugar/vinegar mixture into the Mason jar. Slowly add water (about 2 cups) until the jar is full. Tightly place the lid on the jar and shake to mix. Place in the fridge for at least 1 hour.
Notes: These will keep in the fridge for about a week. They are by no means long terms pickles. In fact I only like them the first or second day they are made. After that to me they become too rubbery, but a friend of mine likes them after about 4 days. It's completely a matter of your taste. You can also add in sweet onions or bell peppers to the mix for a bit of a change.
Posted by Dianne at 7:11 AM | Comments (2) | TrackBack
July 11, 2007
Cherry Pie
Let's talk cherries! What's better than a fresh cherry pie? One thing is for certain though, the next time I make this little gem I'm going to have one of these! (Hint, hint again birthday fairy! Or perhaps in my case since he's male the Birthday Elf! ;o)) Stained fingers aside, you can't beat this pie. If you like fresh cherries, try it...You'll fall in love!
What You'll Need:
3 1/2 to 4 pounds of fresh cherries, pitted
1/2 cup of organic cane sugar
2 tablespoons of corn starch
1/8 teaspoon of salt
1 double pie crust (boxed or recipe)
1 egg, beaten
1 tablespoon of organic cane sugar
Preheat oven to 425 F.
In a large stock pot mix cherries, sugar and salt and cook until a sauce forms. (About 5-10 minutes. The cherries don't have to be completely cooked, because they will finish cooking in the oven.) Stir in corn starch and cook for about 2 minutes to thicken. Remove from heat.
While cherries are cooking press a pie shell into a pie dish and trim the edges. When cherries are done pour them into the pie dish lined with the pie shell:
Top the pie with another shell and cut vents or shape(s) to let out steam:
Brush the top of the pie shell with beaten egg and sprinkle with one tablespoon of sugar.
Bake for 25-30 minutes until golden brown.
Posted by Dianne at 7:33 AM | Comments (3) | TrackBack
July 10, 2007
Fresh From The Famer's Market
* Thanks to A Veggie Venture for this great Farmer's Market icon! :o)
This summer I've been utilizing the Farmer's Market more than I usually do since it's been so hot and dry and my garden isn't doing so stellar this summer as it did last year. Alexis enjoys going to the Farmer's Market and picking out things that interest her, but mostly she just wants more peas, cucumbers and tomatoes! ;o)
This week this is what we found:
Cherries, plums, yellow tomatoes, cucumbers and more peas.
The yellow tomatoes this year are just wonderful!
They are great as is, in salad or even as a pasta topping! They are very sweet, with just the right acidity. They are truly some of the best I've had in years.
Cucumbers!
Lovely, lovely cucumbers! There is something just wonderful about freshly picked cucumbers! I didn't plant any cucumbers this year. They didn't have them when I initially bought my plants and then I forgot to add some later. These little gems are especially tasty and Alexis and I have been really enjoying them.
And cherries!
I'm a HUGE fresh cherry fan and the ones that are local are especially delicious! You just can't beat that tree ripe goodness!
And lastly Methley Plums!
I had never had these before, but they're delicious! They are smaller than most of the plums I am used to (about the size of a walnut), but they truly are the sweetest plums I've ever tried! Hopefully they'll have some the next time we go too! I think they would make an excellent cobbler or pie!
So that was our pull from this week's market. I wonder what we'll find next week? ;o)
Posted by Dianne at 11:29 AM | Comments (0) | TrackBack
Frozen Fruity Rum Punch
I still have some frozen Banana Punch concentrate in the freezer from Alexis' birthday party and I decided it would be fun to thaw some out and have a little fun with it...Add in a little rum and you've got a wonderful summer treat for the adults!
What You'll Need:
4 cups of Banana Punch concentrate, thawed until slushy
2 cups of ice
1 cup of dark rum
1 cup of ginger ale
Place all ingredients in the blender and blend until smooth.
Posted by Dianne at 7:26 AM | Comments (0) | TrackBack
July 9, 2007
Not Your Mama's Chicken and Stars Soup
As a kid I loved Chicken and Stars soup. As I've grown older though canned soup just doesn't cut it anymore. All the preservatives and salt just make it not appealing! I wanted to introduce Alexis to a childhood favorite without resorting to canned soup and I started thinking about making my own. This version has a few more vegetables than the canned variety and of course less salt! Overall I was very impressed and Alexis loved it, so what more can you ask for?
What You'll Need:
Extra virgin olive oil
4 stalks of celery, chopped
1 small onion, chopped
2 large carrots, chopped
1 leek, chopped
Sea salt
Freshly ground black pepper
2-3 cups of chicken, chopped (You can use white or dark meat or even a little of both. Add more or less, it's up to you.)
2 boxes of chicken stock (Or the equivalent of homemade stock, which I actually used)
1/2-1 cup of star pasta (I used bionaturæ stelline pasta. Use more if you like a thicker soup, use less if you don't.)
In a large stock pot sauté veggies until tender with a pinch of sea salt and some freshly ground black pepper. Stir in chicken and chicken broth and bring to a quick boil. Reduce heat to a simmer and cook for 20-30 minutes to let the flavors meld. Add star pasta and cook until pasta is tender, roughly 5 minutes. Serve immediately.
Notes: I thought about adding peas in after the fact. I think they would have made a nice addition, especially since I have some fresh peas in the fridge. Alexis thought it would be fun to add tomatoes into the soup and I think we might try that next time. She's all about tomatoes and tomato based soups. It would take this soup to a whole different level!
Posted by Dianne at 12:36 PM | Comments (0) | TrackBack
July 8, 2007
Lentils and Split Peas
Alexis loves split peas, lentils, quinoa and any other sort of bean or grain. The other day it was a bit fall like outside (Oh yeah! I love that kind of weather!) and Alexis asked for split peas. I decided to play with a little bit and this is what I came up with. Alexis loved it and so did I! I was very pleased and will most definitely be making this dish again.
What You'll Need:
Extra virgin olive oil
1 leek, chopped
2 ribs of celery, chopped
1 small onion, chopped
1 zucchini, chopped
3 large button mushrooms, chopped
Sea salt
Freshly ground black pepper
1/2 cup of yellow split peas
1/2 cup of green split peas
1/2 cup of lentils
1/3 cup of barley
1/3 cup of quinoa
32 ounces of low sodium vegetable or chicken broth
Sauté veggies in a little extra virgin olive oil with a pinch of sea salt and a little freshly ground black pepper. Add split peas, lentils, barley and quinoa and stir to mix. Pour in broth and let cook for 30-40 minutes until lentils and split peas are tender and the broth is absorbed.
Notes: You could also add more broth and make a soup out of this recipe. It's totally up to you. It would also make a good filling for a wrap or burrito with a little cumin and chili powder added.
Posted by Dianne at 10:05 AM | Comments (2) | TrackBack
July 7, 2007
From The Garden: Tomatoes!
There's just nothing like a vine ripened tomato straight from the garden! Oh what to do with them? Tomato sandwiches? BLT? Salad? All of the above? Only time will tell! That is if Alexis doesn't get to them first! ;o)
Posted by Dianne at 10:16 AM | Comments (0) | TrackBack
Yellow Cake with Chocolate Frosting
Jamison loves yellow cake with chocolate frosting and as today is his birthday Alexis and I made him a cake for a surprise when he got home from work last night . This is the ultimate comfort food. Cake, chocolate...What's not to like?
What You'll Need For The Cake:
1/2 cup butter, melted
1 cup of sour cream
1 1/2 cups organic sugar
2 teaspoons vanilla
2 eggs
2 cups unbleached all-purpose flour
1 teaspoon baking soda
2 heaping teaspoons of baking powder
1 teaspoon sea salt
3/4 cup buttermilk
Preheat oven to 350 F.
Melt butter in the microwave in a large bowl. Dump the rest of the ingredients into the bowl and mix well, but not too much or the cake will be tough. Pour into a 13 X 9 inch baking dish or two round or square cake pans for a layer cake that have been sprayed with non-stick spray. Bake for 30-35 minutes or until the cake sticks clean when poked with a toothpick. Let cool completely and then cover with frosting.
What You'll Need For The Frosting:
4 sticks butter, softened
1 cup cocoa powder
1 cup heavy cream
1/2 teaspoon of sea salt
1 teaspoon of vanilla
6 cups powdered sugar
Cream butter in a large mixing bowl. Add cream, salt and vanilla to the creamed butter until mixed well. Add cocoa to butter mixture and mix on low speed until completely mixed. Slowly add sugar until completely incorporated and frosting forms. Spread over cooled cake.
Notes: You could always add in mini chocolate chips into the frosting for an extra treat. Or if you wanted to do a German Chocolate type deal you could add chopped pecans and coconut into the frosting and top a chocolate cake.
Posted by Dianne at 9:10 AM | Comments (0) | TrackBack
July 6, 2007
Banana Bread
This recipe is quick and easy! It's a great way to get rid of those bananas that are bit too ripe! Who doesn't have a few of those lying around? ;o)
What You'll Need:
1/2 cup of safflower oil or unsweetened apple sauce
1 cup of organic cane sugar
2 eggs
3 very ripe bananas
1 teaspoon of baking soda
2 teaspoons of baking powder
1 teaspoon of sea salt
2 teaspoons of vanilla
1 cup chopped pecans (or nuts of your choice), optional
2 cups of unbleached all purpose flour
Preheat oven to 350 F.
Beat together bananas, sugar, eggs and apple sauce. Add remaining ingredients, except flour and mix well. Stir in flour until just incorporated.
Pour batter into a loaf pan or muffin pans that have been sprayed with non-stick spray. Bake loaf for 1 hour or until loaf sticks done. Bake muffins for 12-15 minutes until golden brown.
Makes 1 loaf or about 24 muffins.
Notes: You can add a cup of raisins or chocolate chips to mix it up a bit. As stated in the recipe any type of nut will work as well. Blueberries would make a nice addition or peaches, for a multifruit loaf. As always play around with it...You never know what you might come up with! ;o)
Posted by Dianne at 10:25 AM | Comments (1) | TrackBack
July 5, 2007
Summer Pasta Salad
Fresh vegetables make great pasta salads! You can mix and match the veggies, add your favorites and each time you make it it's a bit different, but there is no wrong answer. It's a very easy, very delicious go to summer meal!
What You'll Need:
1 - 12 ounce box of penne pasta, cooked, drained and cooled (Note: You can use any kind of pasta you like, shells, macaroni, etc. I just happened to have penne on hand.)
1 small bell pepper, chopped fine
4 scallions, chopped
1 cucumber, chopped
2 ribs of celery, chopped
1/2 cup of extra virgin olive oil
1/4 cup of apple cider vinegar (or vinegar of your choice)
1 teaspoon of dried oregano
1/2 teaspoon of dried basil (optional)
1/3 cup of Parmesan cheese
Sea salt
Freshly ground black pepper
Cook pasta according to package directions, drain and wash with cool water to chill, let it come to room temperature or even chill it in the fridge.
In large bowl toss pasta and veggies (minus the tomatoes) to mix.
In a small bowl mix olive oil, vinegar, Parmesan, herbs and sea salt and black pepper. Pour over pasta/veggies mixture and toss to combine.
Right before serving add tomatoes (otherwise the vinegar will break them down). Serve immediately or chill in the fridge until ready to serve.
Posted by Dianne at 12:59 PM | Comments (0) | TrackBack
July 4, 2007
4th of July Food Fun: Red, White and Blue "Shortcake"
I use the term "shortcake" here loosely at best, thus the quotes. The topping is constructed more like Baklava, though in truth I've never had, nor made Baklava. This is also my first time using phyllo dough. It wasn't as hard as I thought it would be, but it was a bit of a learning curve! I will be using it again in the future. I have a lot of yummy ideas as to what can be done with phyllo so look for it again in the future! ;o) Regardless this fun little dessert, is delicious and is fun in the 4th of July holiday sense. Try it and see!
What You'll Need:
1 package of phyllo dough, thawed
2 sticks of butter, melted
1 cup of organic cane sugar
1 large star cookie cutter or 1 large star shape cut from aluminum foil and a very sharp knife
1 package of strawberries, sliced
1 package of blueberries
1/4 cup of organic cane sugar
Whipped cream
For The Star "Shortcakes:
Preheat oven to 350 F.
Lay one layer of phyllo dough flat on a big piece of aluminum foil. Brush entire surface with melted butter and then sprinkle surface with sugar. Add another layer of phyllo dough and place it over the first layer, brush with butter and sprinkle with sugar. Repeat these steps until you run out of butter and sugar. (Note: Your top layer should be buttered and sugared as well. You may have some left of phyllo dough, but it can be refrozen according to the package.)
Using your cookie cutter or star shape and sharp knife cut out star shapes and place the stars on a baking sheet that has been lined with a silicone baking sheet or parchment paper. Bake stars for 5-10 minutes or until golden browned. Keep an eye on them as they can go from a lovely golden brown to burned in about 2 seconds flat! Remove stars from the oven and let cool completely. (Note: You could easily do this the night before. Also the scraps from the stars can be cooked and eaten too. ;o))
For The Berry Mixture:
In a large bowl mix berries and sugar. Let sit in the fridge for at least an hour or until syrup forms.
To Assembled the Dessert:
Layer berries onto a small dessert plate, top with a "Shortcake" Star and a dollop of freshly made whipped cream.
Notes: Again raspberries could be used as they are red too, but if you've read Dianne's Dishes for a while you know my opinion of those! ;o) You could also add a layer of Sabayon or custard on top of the berries and beneath the star, which I think I'm going to try next time. And if you'd like to make it on another occasion any summer fruit would be great! Peaches come to mind immediately. It's an easy recipe to mix up!
Posted by Dianne at 3:34 PM | Comments (2) | TrackBack
July 3, 2007
Fresh From The Farmer's Market
* Thanks to A Veggie Venture for this great Farmer's Market icon! :o)
This morning we set out for one of our adventures and we passed a road side Farmer's Market where there were lots of yummy things, so would couldn't help but stop!
We got peaches, peas, purple potatoes, blueberries, honey and cucumbers. Alexis picked out everything but the peaches. Those were for me, though I'll share!
The blueberries, besides just for cereal and such, are for the 4th of July desert I'm making for tomorrow. More about that then! ;o)
The stand we stopped at had a pick them yourself option. I think we'll have to go back and do that soon! We didn't have time today though.
Alexis thought the purple potatoes were cool:
Now if she actually will eat them, we'll see about that! ;o) Strangely she's not much of a potato person, though Jamison and I both are.
Peas, honey and cucumbers:
I think we're going to make some risotto tonight and use the peas since Jamison is working late. As for the cucumbers, Alexis goes through about 2 of them a day! She loves them and so do I. And last but not least honey...We didn't really need more honey, but Alexis thought the bottle was cute and you can never have enough honey! We go through it fast around here!
The main reason for the stop was when I saw they had peaches:
There is nothing like a sweet, juicy peach picked right of the tree! They had a pick it yourself option for those too (and cherries as well)! I'm going to freeze some of them for use in cobbler or ice cream later and enjoy some of them fresh or in smoothies.
What a great find! We'll most definitely be going back soon! :o)
Posted by Dianne at 3:27 PM | Comments (3) | TrackBack
Fresh Tomato Sauce
It's that time of year for fresh tomatoes! Fresh tomatoes make my mouth water just thinking about them! There are so many things you can do with them...Tomato sandwiches, salads, stuff them and even make fresh tomato sauce! What's better than that?
What You'll Need:
8-10 cups of tomatoes, chopped
1 tablespoon of organic cane sugar
1 teaspoon of dried oregano
1 teaspoon of dried basil
Sea salt
Freshly ground black pepper
4 cloves of garlic, minced
1 small onion, chopped
1 small package of mushrooms, sliced
In a pot cook tomatoes, sugar, oregano, basil, a pinch of sea salt and freshly ground black pepper until tomatoes break down and sauce forms. (Note: I like to leave the skin on and seeds in for extra fiber. If you want to peel and deseed them you can, but it's not necessary.) Once the sauce forms you can chill or freeze the mixture until ready to use or you can proceed to the next step below.
Sauté onion, garlic and mushrooms until tender. Add the tomato mixture and stir to combine. Use sauce as you would normally as a pasta topping or as I did in lasagna. Either way you can't go wrong!
Posted by Dianne at 3:09 PM | Comments (0) | TrackBack
July 1, 2007
Zucchini Bread
Zucchini Bread is one of those things that immediately sounds delicious if you're in to such things. There are many variations of this bread, but my recipe is an adaptation of my mom's Banana Bread. I've even seen recipes that called for chocolate chips! The possibilities are endless, but anyway you slice it (yeah I went there again! ;op) it's delicious!
What You'll Need:
2 large zucchini, shredded
1/2 cup of safflower oil or unsweetened apple sauce
2 eggs
2 cups of unbleached all purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of sea salt
1 heaping teaspoon of cinnamon
1/2 cup of heavy cream or half and half
1 teaspoon of vanilla
1 cup of chopped walnuts or pecans (optional)
1 cup of raisins (optional)
Preheat oven to 350 F. Beat together oil (or apple sauce) and sugar. Stir in eggs and zucchini. Add remaining ingredients and place batter into one prepared loaf pan. Bake for 35-30 minutes or until golden brown and sticks done.
Posted by Dianne at 8:15 AM | Comments (4) | TrackBack