I did not write down this recipe so all these measurements are approximates but I think with stuff like chili's it is better to prepare to your taste anyways. I just taste test as I go!
1 medium onion, chopped
5 cloves garlic, minced
1 tsp cumin
1/4 tsp cayenne pepper
1 tsp red pepper flakes
salt and pepper to taste
2 cartons low sodium chicken stock or broth(and more to add later if needed)
4 boneless, skinless chicken breasts
2 cans green chili's
3 cans of northern beans(you can use dried beans if you'd like)
1-1 1/2 c. white corn
1 c. milk(I used 1 % because that is what we had)
juice from 2 limes
Recommended toppings:
Sour cream or plain yogurt
cheese
low sodium tortilla chips(like from Good Earth)
In a large stock pan saute the onion and near the end add the garlic and the seasonings. Allow to saute a little longer so the flavors can deepen. Add the stock/broth and bring to a boil. Throw in your chicken breasts, thawed or frozen, it does not matter. Boil until the chicken is cooked through(20+ minutes possibly more if frozen breasts are used). When the chicken is cooked all the way through remove from the pot and cut up into little chunks or whatever size you are comfortable with sticking in your mouth. Return to the pot. Now add the remaining ingredients and adjust liquid to your desired thickness or soup-y-ness. I added the milk b/c I was out of stock and wanted a little more liquid but didn't want to just water it down. Add more seasonings if desired. I know some recipes call for oregano but I chose not to use it. Stick it in at this time if you want to use it, maybe a couple pinches. Return to a boil and simmer for about 30 minutes. Serve with your favorite chili toppings.
*This is a great meal to freeze. Simply scoop somewhat cooled soup into a gallon freezer ziploc bag and double up. Lable the bag and freeze like a brick. When you are ready to unfreeze it place it on a plate and heat for about 6 minutes. Once it is loose enough pour it into a microwave safe serving bowl, heat it through the rest of the way and serve. Chili's freeze really well and maintain a lot of it's original integrity. So cook in bulk freeze and save time later :)
Wednesday, September 29, 2010
Tuesday, September 28, 2010
Buffalo Chicken Macaroni and Cheese
If you dig spicy like I do then this recipe is worth a try. I love hot sauce!!
about 1 1/2-2 c. elbow noodles(or any hollow noodle)
1 boneless skinless chicken breast, diced
ranch seasoning pack
1 carrot skinned and shredded
2-3 c. shredded sharp cheddar cheese
2 Tbsp. butter
2 Tbsp. flour
2 c. milk
salt and pepper to taste
pinch cayenne pepper
pinch nutmeg
tabasco sauce
First off get your noodles cooking according to package instructions excepting you'll want to remove them just short of al dente. In a medium skillet saute the shredded carrots in extra virgin olive oil until they are softened, remove from pan. Cut the chicken into small cubes(about the size of the macaroni noodles and sprinkle with some of ranch seasoning packet to your desired taste(lightly coat). Add more oil to the pan and cook chicken through. Add chicken to the set aside carrots. In the same pan melt the butter and whisk in the butter to make a roux. Add the milk, whisking constantly until the roux is well mixed in. Add seasonings and continue whisking until thickened. Remove from heat and stir in cheese. Add your desired amount of hot sauce, I like a lot, and mix in well. Make sure to taste test so you know if you want more heat. Add the carrots and chicken and cooked noodles and return to a low heat. Continue cooking until the noodles have reached your desired tenderness and they have soaked up most of the cheesy gravy.
about 1 1/2-2 c. elbow noodles(or any hollow noodle)
1 boneless skinless chicken breast, diced
ranch seasoning pack
1 carrot skinned and shredded
2-3 c. shredded sharp cheddar cheese
2 Tbsp. butter
2 Tbsp. flour
2 c. milk
salt and pepper to taste
pinch cayenne pepper
pinch nutmeg
tabasco sauce
First off get your noodles cooking according to package instructions excepting you'll want to remove them just short of al dente. In a medium skillet saute the shredded carrots in extra virgin olive oil until they are softened, remove from pan. Cut the chicken into small cubes(about the size of the macaroni noodles and sprinkle with some of ranch seasoning packet to your desired taste(lightly coat). Add more oil to the pan and cook chicken through. Add chicken to the set aside carrots. In the same pan melt the butter and whisk in the butter to make a roux. Add the milk, whisking constantly until the roux is well mixed in. Add seasonings and continue whisking until thickened. Remove from heat and stir in cheese. Add your desired amount of hot sauce, I like a lot, and mix in well. Make sure to taste test so you know if you want more heat. Add the carrots and chicken and cooked noodles and return to a low heat. Continue cooking until the noodles have reached your desired tenderness and they have soaked up most of the cheesy gravy.
Tuesday, September 14, 2010
Applesauce for babies
10-12 of the sweetest apples you can find ie: gala, fuji
1/3 c. water
(babies aren't going to like applesauce that is really tart so sweet apples are the way to go that way it's natural sugars, if you have more tart apples laying around then add a Tbsp. of sugar for every tart apple you add. I had 3 granny smith apples that I needed to use so I put in 3 Tbsp of sugar.)
(I got the idea for how to cook the applesauce from this blog). Pull out your crockpot and turn it to low. Wash your apples well with a fruit and veggie wash, look here for an easy at home substitute. Dice the apples up leaving the skin on(unfortunately apples don't have very much nutrition unless you eat the skin). Place your apples in the crockpot with the water and sugar if you are adding any. Now you just play the waiting game. For like 8-10 hours adding a half hour very every time you open the crockpot...if you don't want it to take longer resist temptation and don't open that lid(if you are like me it is incredibly difficult to do that). When the apples are nice and soft set a collander over a bowl and pour the apples into the collander. Once drained put the apples in a blender and add as much of the liquid as you think you'll need to puree the food. I used a 1/2 c. of water and ended up not need some of the liquid so I changed it to 1/3 c. of water. So it's likely you'll need all the liquids but pour them out just in case they are too much. Puree the apples until they are entirely pureed. Place into ice cube trays, let cool, flash freeze and place in a ziploc bag labeled applesauce and expiration date: 3-4 months from when you made it.
1/3 c. water
(babies aren't going to like applesauce that is really tart so sweet apples are the way to go that way it's natural sugars, if you have more tart apples laying around then add a Tbsp. of sugar for every tart apple you add. I had 3 granny smith apples that I needed to use so I put in 3 Tbsp of sugar.)
(I got the idea for how to cook the applesauce from this blog). Pull out your crockpot and turn it to low. Wash your apples well with a fruit and veggie wash, look here for an easy at home substitute. Dice the apples up leaving the skin on(unfortunately apples don't have very much nutrition unless you eat the skin). Place your apples in the crockpot with the water and sugar if you are adding any. Now you just play the waiting game. For like 8-10 hours adding a half hour very every time you open the crockpot...if you don't want it to take longer resist temptation and don't open that lid(if you are like me it is incredibly difficult to do that). When the apples are nice and soft set a collander over a bowl and pour the apples into the collander. Once drained put the apples in a blender and add as much of the liquid as you think you'll need to puree the food. I used a 1/2 c. of water and ended up not need some of the liquid so I changed it to 1/3 c. of water. So it's likely you'll need all the liquids but pour them out just in case they are too much. Puree the apples until they are entirely pureed. Place into ice cube trays, let cool, flash freeze and place in a ziploc bag labeled applesauce and expiration date: 3-4 months from when you made it.
Freezing Pizza
Last night I was making Pizza and decided to make enough dough to freeze a couple pizza's. You will need:
Your favorite dough recipe adjusted to be able to make 3 or 4 pizza's
Your favorite sauce ie: regular pizza sauce, spicy marinara, ranch, alfredo, creamy garlic, garlic oil...etc
Your favorite toppings
Lots of shredded mozzarella cheese
Combination ideas:
Ranch dressing with diced cooked chicken, diced roma tomatoes, minced garlic(I just put it in the dough) and bacon(blech, but some people like it)
Spicy marinara with cooked spicy italian sausage and ham
Aflredo with grape tomatoes(halved), spinach and cooked chicken
Regular pizza sauce with cooked sausage, chopped onion and chopped green peppers(one of my favorites) and/or any toppings you like
Preheat the oven to 450. Roll out your dough to the size of your pizza dish. Spray your pizza pan and sprinkle with cornmeal. Make sure you rolling pin is well floured and so is the dough and roll the dough around the pin. Transfer to your pizza pan and unroll the dough onto the pan. Go to town and fork the pizza crust so it doesn't get bubbles. Cook the dough for 5-6 minutes. Remove from the oven and top with a light layer of cheese(this will help in keeping the dough from getting soggy when you freeze it). Return to the oven for another minute or so to help the cheese melt to the dough. Allow the pizza dough to cool. Once cooled put on the sauce, topping and then cheese. Lay out two long pieces of plastic wrap next to each other. Gently remove the pizza from the pan and wrap in the plastic wrap. Use two more sheets of plastic wrap to protect pizza from getting freezer burnt. You can do more layers too if you'd like. Lable the pizza to be cooked at 450 for 15-20 minutes or until the crust is golden(this does not require you to defrost the pizza, stick it in the oven straight from the freezer). Enjoy the time saved next time you wanna have a pizza! If you want to cook one of the pizza's right away there is really no need to pre-cook the crust, just assemble the pizza like normal and cook.
Your favorite dough recipe adjusted to be able to make 3 or 4 pizza's
Your favorite sauce ie: regular pizza sauce, spicy marinara, ranch, alfredo, creamy garlic, garlic oil...etc
Your favorite toppings
Lots of shredded mozzarella cheese
Combination ideas:
Ranch dressing with diced cooked chicken, diced roma tomatoes, minced garlic(I just put it in the dough) and bacon(blech, but some people like it)
Spicy marinara with cooked spicy italian sausage and ham
Aflredo with grape tomatoes(halved), spinach and cooked chicken
Regular pizza sauce with cooked sausage, chopped onion and chopped green peppers(one of my favorites) and/or any toppings you like
Preheat the oven to 450. Roll out your dough to the size of your pizza dish. Spray your pizza pan and sprinkle with cornmeal. Make sure you rolling pin is well floured and so is the dough and roll the dough around the pin. Transfer to your pizza pan and unroll the dough onto the pan. Go to town and fork the pizza crust so it doesn't get bubbles. Cook the dough for 5-6 minutes. Remove from the oven and top with a light layer of cheese(this will help in keeping the dough from getting soggy when you freeze it). Return to the oven for another minute or so to help the cheese melt to the dough. Allow the pizza dough to cool. Once cooled put on the sauce, topping and then cheese. Lay out two long pieces of plastic wrap next to each other. Gently remove the pizza from the pan and wrap in the plastic wrap. Use two more sheets of plastic wrap to protect pizza from getting freezer burnt. You can do more layers too if you'd like. Lable the pizza to be cooked at 450 for 15-20 minutes or until the crust is golden(this does not require you to defrost the pizza, stick it in the oven straight from the freezer). Enjoy the time saved next time you wanna have a pizza! If you want to cook one of the pizza's right away there is really no need to pre-cook the crust, just assemble the pizza like normal and cook.
Lemon frozen yogurt
1 tub vanilla yogurt(any brand works but if you get brown cow you wont regret it)
2/3 c. sugar
zest from 1 lemon
juice from 2 lemons
Mix all ingredients well, pour into your ice cream maker and voila, healthy and tasty frozen yogurt!
2/3 c. sugar
zest from 1 lemon
juice from 2 lemons
Mix all ingredients well, pour into your ice cream maker and voila, healthy and tasty frozen yogurt!
Friday, September 10, 2010
Butternut Squash for babies
Like I said in regards to the sweet potatoes making baby food is incredibly easy and squash is no exception. You'll need:
1 butternut squash
water
1 deep cookie sheet
2 ice cube trays
extra liquid if needed
Start off by preheating the oven to 375. Wash the outside of the squash. Cut in half lengthwise and scoop out the innards. Lay the squash open side down and bulbous side facing out in a deep cookie sheet. Pour water into the cookie sheet(about a quarter to a half an inch up the squash). Cook in the oven for about 45 minutes. When it is nice and cooked very carefully remove from the oven so as not to spill the water on yourself or in the oven or perhaps on your child or something(don't worry, I didn't do that that was just something I worried about as my pesky 2 year old came running at the sound of the oven opening). Let the squash sit for a bit. Pour some, or all of the liquid from the pan into a blender. Scoop out the meat of the squash and add to the blender. Puree until really smooth. Separate into ice cube trays, flash freeze, and consolidate into one large freezer back labeled Butternut Squash with an expiration date somewhere between 3-6 months after you prepared them.
1 butternut squash
water
1 deep cookie sheet
2 ice cube trays
extra liquid if needed
Start off by preheating the oven to 375. Wash the outside of the squash. Cut in half lengthwise and scoop out the innards. Lay the squash open side down and bulbous side facing out in a deep cookie sheet. Pour water into the cookie sheet(about a quarter to a half an inch up the squash). Cook in the oven for about 45 minutes. When it is nice and cooked very carefully remove from the oven so as not to spill the water on yourself or in the oven or perhaps on your child or something(don't worry, I didn't do that that was just something I worried about as my pesky 2 year old came running at the sound of the oven opening). Let the squash sit for a bit. Pour some, or all of the liquid from the pan into a blender. Scoop out the meat of the squash and add to the blender. Puree until really smooth. Separate into ice cube trays, flash freeze, and consolidate into one large freezer back labeled Butternut Squash with an expiration date somewhere between 3-6 months after you prepared them.
Wednesday, September 8, 2010
Honeybaked ham
This one was a good one!!
1 spiral slice, bone in, pre-cooked ham
6 Tbsp. softened butter
1/2 c. honey
1/2 c. brown sugar
1 tsp. nutmeg
1 tsp cinnamon
1 tsp. onion powder
1/2 tsp. ground ginger
1/2 tsp. paprika
1/2 tsp. ground clove
Preheat oven to 325. Mix all the above ingredients together in a bowl, stick in the microwave for a few seconds to make more spreadable. Place the ham on a cookie sheet that is well covered with aluminum foil, meat side down. Brush glaze over ham. Cook in the oven for 1 1/2-2 hour brushing more glaze onto the ham every 15-20 minutes. The last 5 minutes turn on the broiler to caramelize the glaze(opt). Let sit for 5 minutes then serve.
1 spiral slice, bone in, pre-cooked ham
6 Tbsp. softened butter
1/2 c. honey
1/2 c. brown sugar
1 tsp. nutmeg
1 tsp cinnamon
1 tsp. onion powder
1/2 tsp. ground ginger
1/2 tsp. paprika
1/2 tsp. ground clove
Preheat oven to 325. Mix all the above ingredients together in a bowl, stick in the microwave for a few seconds to make more spreadable. Place the ham on a cookie sheet that is well covered with aluminum foil, meat side down. Brush glaze over ham. Cook in the oven for 1 1/2-2 hour brushing more glaze onto the ham every 15-20 minutes. The last 5 minutes turn on the broiler to caramelize the glaze(opt). Let sit for 5 minutes then serve.
Thursday, September 2, 2010
Sweet Potatoes for babies
Sweet potatoes are one of the healthiest items in the produce section. So this is an ideal meal for those little growing babies. The key to making healthy baby food is to buy the fruits and veggies that are in season, prepare them in a way that will retain an optimal amount of nutrition, prepare a bunch at a time, flash freeze them and use them within 3-4 months of freezing.
4-6 sweet potatoes(or yams it really doesn't matter)
water or vegetable infused water leftover from steaming veggies like carrots
Aluminum foil
ice cube trays
ziploc bags
Preheat the oven to 350. Wash all the sweet potatoes and jab with a fork a few times. Wrap in the foil and place in the oven for about an hour or until the meat of the potato has become entirely soft. When done remove from the oven and remove from foil. Cut the sweet potatoes in half length wise. Using a spoon scoop the meat of the potato from off the skin. Place in a blender and add a bit of liquid to help smooth out the mixture. Puree until it has become entirely smooth. Add liquid as needed keeping in account that when you defrost the cubes in the microwave a little liquid should be added. Pour sweet potato puree into the ice cube trays. Flash freeze for an hour and place the cubes in a ziploc bag labeled with contents and expiration date. For young babies it is good to start with only 1 veggie at a time. For older babies feel free to puree this with any other fruit or veggie.
4-6 sweet potatoes(or yams it really doesn't matter)
water or vegetable infused water leftover from steaming veggies like carrots
Aluminum foil
ice cube trays
ziploc bags
Preheat the oven to 350. Wash all the sweet potatoes and jab with a fork a few times. Wrap in the foil and place in the oven for about an hour or until the meat of the potato has become entirely soft. When done remove from the oven and remove from foil. Cut the sweet potatoes in half length wise. Using a spoon scoop the meat of the potato from off the skin. Place in a blender and add a bit of liquid to help smooth out the mixture. Puree until it has become entirely smooth. Add liquid as needed keeping in account that when you defrost the cubes in the microwave a little liquid should be added. Pour sweet potato puree into the ice cube trays. Flash freeze for an hour and place the cubes in a ziploc bag labeled with contents and expiration date. For young babies it is good to start with only 1 veggie at a time. For older babies feel free to puree this with any other fruit or veggie.
Wednesday, September 1, 2010
Roasted vegetable and balsamic glazed meatloaf
My inspiration for this dish is found here. Thanks to Bobby Flay I have been inspired to make this amazingly delicious meatloaf. Because I put my own touches on this recipe I am going to go ahead and write my version down here.
1 red bell pepper
1 yellow bell pepper
2 carrots
1/2 large onion
1 Tbsp. of garlic made into a paste(about 5-6 cloves mashed with salt)
salt and pepper
3 lbs. ground beef
2 c. cooked quinoa
3 eggs
1 tsp dried thyme
1 tsp dried parsley(opt.), or a few Tbsp. fresh parsley(opt.)
1/2 c. parmesan cheese
1 c. ketchup(no high fructose corn syrup)
1/2 c. balsamic vinegar
1/2 tsp paprika
1/2 tsp red pepper flakes divided in half
Start off by preparing quinoa, 1 c. water and 1/2 c. quinoa bring to a boil and simmer for 15-20 minutes.
Start chopping the veggies, shredding the carrots and mashing the garlic to a paste. 
Saute in a pan with a few Tbsp. of extra virgin olive oil. 
Saute for about 5-10 minutes or until a little before it's soft.
While the veggies are cooking combine your ketcup, balsamic vinegar, paprika and a pinch of the garlic paste and half the red pepper flakes, set aside.
When the veggies are done put them in a separate bowl and put them in the fridge to help them cool.
In a large bowl beat the eggs with the thyme and parsley
Now combine everything in the bowl + 1/2 c. of the ketchup-balsamic sauce
Mix together until everthing is entirely incorporated
Split into 4 loaves and form onto a super greased foil lined baking sheet
Cook on 425* for 30 minutes and turn down to 350 for 30 more minutes
Serve with potatoes and veggies.
Rating: So seriously this meatloaf was so tasty. I know I varied from the original recipe but Bobby Flay still deserves the credit. This meatloaf didn't have the prettiest presentation because it was super moist but if presentation doesn't matter to you then this is a great meatloaf. The balsamic glaze was absolutely divine on this and very critical to the overall taste of the dish. I opted to do carrots in place of zucchini because really zucchini isn't that good and doesn't contain to much nutrition. I also added onion because I think they pack important flavor for something like meatloaf and meatloaf just wouldn't be meatloaf without onions. I also opted to use quinoa as opposed to bread crumbs. I think it was an excellent decision and it's healthier then bread crumbs. If you wanna know more about quinoa google it. It is a seed that is a protein. Over all I would give this recipe a 9.5. I cannot give it a 10 because I know I could improve it. But it was great and I would make it again(when money allows of course).
1 red bell pepper
1 yellow bell pepper
2 carrots
1/2 large onion
1 Tbsp. of garlic made into a paste(about 5-6 cloves mashed with salt)
salt and pepper
3 lbs. ground beef
2 c. cooked quinoa
3 eggs
1 tsp dried thyme
1 tsp dried parsley(opt.), or a few Tbsp. fresh parsley(opt.)
1/2 c. parmesan cheese
1 c. ketchup(no high fructose corn syrup)
1/2 c. balsamic vinegar
1/2 tsp paprika
1/2 tsp red pepper flakes divided in half
Start off by preparing quinoa, 1 c. water and 1/2 c. quinoa bring to a boil and simmer for 15-20 minutes.
Start chopping the veggies, shredding the carrots and mashing the garlic to a paste. 
Saute in a pan with a few Tbsp. of extra virgin olive oil. 
Saute for about 5-10 minutes or until a little before it's soft.
While the veggies are cooking combine your ketcup, balsamic vinegar, paprika and a pinch of the garlic paste and half the red pepper flakes, set aside.
When the veggies are done put them in a separate bowl and put them in the fridge to help them cool.In a large bowl beat the eggs with the thyme and parsley
Now combine everything in the bowl + 1/2 c. of the ketchup-balsamic sauce
Mix together until everthing is entirely incorporated
Split into 4 loaves and form onto a super greased foil lined baking sheet
Cook on 425* for 30 minutes and turn down to 350 for 30 more minutes
Serve with potatoes and veggies.
Rating: So seriously this meatloaf was so tasty. I know I varied from the original recipe but Bobby Flay still deserves the credit. This meatloaf didn't have the prettiest presentation because it was super moist but if presentation doesn't matter to you then this is a great meatloaf. The balsamic glaze was absolutely divine on this and very critical to the overall taste of the dish. I opted to do carrots in place of zucchini because really zucchini isn't that good and doesn't contain to much nutrition. I also added onion because I think they pack important flavor for something like meatloaf and meatloaf just wouldn't be meatloaf without onions. I also opted to use quinoa as opposed to bread crumbs. I think it was an excellent decision and it's healthier then bread crumbs. If you wanna know more about quinoa google it. It is a seed that is a protein. Over all I would give this recipe a 9.5. I cannot give it a 10 because I know I could improve it. But it was great and I would make it again(when money allows of course).
Subscribe to:
Comments (Atom)