October 4th, 2008 by alice
Tags: Chicken, Soup, Taco
INGREDIENTS
- 1 (15 ounce)cankidney beans
- 1 (15 ounce)canblack beans
- 1 (11 ounce)canned corn niblets
- 2 (6 ounce)canschicken breasts
- 2 (15 ounce)cansMexican-style tomatoes
- 2cupslow sodium chicken broth
- 2cupsbrown rice, cooked
- 2 (1 1/4 ounce)packetstaco seasoning
- 1cupwater
DIRECTIONS
- Combine all ingredients in a large pot and simmer. Do not drain any of the ingredients.
- Cook until heated through.
- (Optional)Serve with fat free cheese and baked tortilla chips.
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October 4th, 2008 by alice
Tags: Cherry, Cranberry, Crumble
INGREDIENTS
- 3cupscranberries
- 2cups pittedfrozen cherries, thawed
- 3/4cupsugar
- 1/4cupdried cranberries, chopped
- 1/4cupdried cherries, chopped
- 1tablespoonflour
- 1 1/2teaspoonscornstarch
- cooking spray
- 1/4cupslivered almonds
- 1/4cupoats
- 1/4cupwhole wheat flour
- 1/4cupbrown sugar, firmly packed
- 1/4teaspoonsalt
- 1/8teaspoonnutmeg
- 1/8teaspooncinnamon
- 1/8teaspoonalmond extract
- 2tablespoonsbutter, cut into pieces
DIRECTIONS
- Preheat oven to 375.
- Combine first 7 ingredients in a large bowl, tossing gently to coat fruit.
- Spoon cranberry mixture into an 8″ pan coated with cooking spray.
- Combine almonds and next 7 ingredients (Through extract).
- Cut in butter with a pastry blender until mixture resembles coarse meal.
- Sprinkle oat mixture evenly over cranberry mixture.
- Bake at 375 for 45 minutes or until filling is bubbly and topping is golden.
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October 4th, 2008 by alice
Tags: Barbecue, Sauce, Smokie
INGREDIENTS
- 1 1/2cupswater
- 1/2cupketchup
- 1/2cupapple cider vinegar
- 6ouncestomato paste
- 1/3cupmolasses
- 1-2chipotle chile in adobo(diced and seeds removed for less heat plus 2 tablespoon adobo sauce)
- 1/2teaspoonsmoked paprika
- 1/2teaspoongarlic powder
- 1/2teaspoononion powder
- 1teaspoonworcestershire sauce
- fresh cracked pepper
DIRECTIONS
- Add all ingredients in a saucepan and cook over medium high heat stirring often until it comes to a boil.
- Lower heat and simmer till mixture thickens.
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October 4th, 2008 by alice
Tags: Barley, Beef, Soup, Vegetable
INGREDIENTS
- 12cupswater
- 2-3tablespoonsbeef base
- 1 3/4cupsbeef, cubed(about 13oz., does not include weight of bones if including)
- 2bay leaves
- 1/4teaspoonthyme
- 1/2teaspoonsalt(or more)
- 1/4teaspoonfresh ground pepper
- 3celery ribs, chopped
- 1largeonion, chopped(or 2 small)
- 2largecarrots, chopped(or 3 small)
- 1 (14 ounce)canwhole tomatoes, cut up, include sauce
- 1cupfrozen peas(or fresh)
- 1cupbarley
DIRECTIONS
- Stovetop: Let soup base fully dissolve in water. Add all ingredients except the peas and barley. Bring to boiling, then reduce heat and simmer 1 hour. Add peas and barley and continue cooking 1 hour.
- Crockpot: Cook ingredients on low overnight and/or throughout the day. Turn to high and add peas and barley for last hour.
- I usually use stew meat or round steaks for this recipe. Less expensive cuts of meat actually have more flavor than expensive cuts do and are great in soup.
- This is a very forgiving recipe. You can change the recipe to suit your taste, or what you have on hand. Can substitute rice or pasta for the barley, just be sure to adjust the amount and cooking times of these accordingly. You can also add, or omit, any vegetables you desire. Just make sure to include the celery, onions and carrots which is the base of the vegetable flavor in this soup. If you decide to use bullion instead of the soup base you may want to leave out the salt as it is pretty salty.
- Bones give soup a wonderful flavor, so if you buy a cut of meat that has a bone do not discard it. Throw it in the pot and remove it before serving along with the bay leaves.
- Bon appetit!
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October 4th, 2008 by alice
Tags: Crust, Herb, Quick, Salmon
INGREDIENTS
- 12ouncessalmon fillets, skin removed, 3/4-inch thick(fresh or frozen)
- 1/3cup coarsely choppedfresh oregano
- 1/3cup coarsely choppedfresh cilantro
- 1/4cup slicedgreen onions
- 1garlic clove
- 1tablespoonfresh lemon juice
- 2teaspoonsolive oil
- 1/4teaspoonsalt
- 1/8teaspoonpepper
DIRECTIONS
- Thaw salmon, if frozen.
- Rinse fish; pat dry with paper towels.
- Cut into two (6-ounce) pieces. Set aside.
- In the bowl of a food processor or a mini-chopper combine oregano, cilantro, green onion, garlic, lemon juice, oil, salt, and pepper. Cover and process until chopped. (Or, use a knife to finely chop oregano, cilantro, green onion, and garlic.
- Transfer to a shallow bowl. Stir in lemon juice, oil, salt, and pepper.)
- Generously coat both sides of salmon with the herb mixture.
- Cook the salmon on the rack of an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until the salmon just begins to flake easily with a fork.
- To serve, cut each salmon piece in half.
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