May 31st, 2009 by alice
Tags: Dilly, Guacamilly
INGREDIENTS
- 3large ripeavocados, any variety
- 1tablespoonlemon juice, to taste
- 1 1/2-2teaspoonsfresh dill, chopped, to taste(NOT dried)
- 2garlic cloves, finely minced
- 1/2serrano chilior jalapeno, finely minced
- 2/3cupplain yogurt, drained or sour cream, I used a combination of sour cream and yogurt
- salt and pepper, to taste
- 1sprigdill, for garnish
DIRECTIONS
- Cut avocados in half, pit and scoop out meat.
- Place avocados in a non-reactive medium sized bowl and blend with a fork with other ingredients until mixed and smooth, breaking up any chunks. Adjust seasonings if necessary.
- NOTE: I reduced the amount of sour cream/yogurt from 1 cup to 2/3 cup from the original recipe. Adjust accordingly, depending on how large the avocados are.
- Cover the surface of the guacamole with plastic wrap and refrigerate until ready to eat.
- TIP: for best results I prefer to make the guacamole about 1-2 hours before I serve it. The longer it sits in the refrigerator, the more chance of the guacamole turning brown.
- Garnish with dill sprig and serve.
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May 31st, 2009 by alice
Tags: Chili, Hearty, Turkey
INGREDIENTS
- 8garlic cloves, chopped finely
- 1/2largeonion, chopped(red or spanish)
- 3-5fresh jalapenos, seeded and chopped finely(keep seeds for extra hotness)
- 1red bell pepper
- 1yellow bell pepper
- 1orange bell pepper
- 1bunchfresh cilantro, chopped
- 2 (1 lb)packagesground turkey, browned
- 3 (6 ounce)canskidney beans(use whatever beans you like)
- 3/4 (6 ounce)canblack olives
- 10tomatoes, on the vine chopped roughly
- 8plum tomatoes, chopped roughly
- 3 (28 ounce)canscrushed tomatoes
- 1/2 (6 ounce)cancorn (optional) or1/2 cupfrozen corn (optional)
- 1tablespoonchili powder(only to start, add more if needed)
- 1tablespooncumin(only to start, add more if needed)
- salt and pepper
- sour cream (optional)
- cheddar cheese, grated (optional)
DIRECTIONS
- In soup pot, heat olive oil over over low heat. Add the onion, garlic, and ½ of the cilantro and cook, stirring all the time, for about 6 minutes.
- In the meantime brown the turkey on the stove. Set aside.
- Add all the tomatoes, chili powder, and cumin. Bring to a boil.
- Add turkey, peppers, olives, and corn and bring back to a boil.
- Reduce heat to medium-low and add beans and remaining cilantro.
- Continuing stirring occasionally for 1 hour. Add extra spices, salt, and pepper to taste.
- * Top with some grated cheddar cheese and dollop of sour cream.
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May 30th, 2009 by alice
Tags: Fake, Meatloaf, Neatloaf, Vegetarian
INGREDIENTS
- 4eggs
- 1/4cupLipton Onion Soup Mix(1 whole packet measures 1/4 cup you can use all, or I like slightly less, about 2/3 of package)
- 1/3lblow-fat ricotta cheese
- 1/3lbfirm tofu(mashed into small pieces)
- 1/4cupvegetable oil, of choice
- 1/3cuponions, chopped
- 1/2cupcooked brown rice
- 1/2teaspoonoregano
- 1/2teaspoonbasil
- 1/4teaspoonrosemary
- 4cupsSpecial K cereal
- 1 1/2tablespoonsgarlic
-
For the Sauce
- 1/2cupketchup
- 1/8cupDijon mustard
- 1/4cupmolasses
- 1/8cupapple cider vinegar(1/8 -1/4 depending on taste)
- 1pinchcayenne pepper
DIRECTIONS
- Preheat oven to 300.
- Saute onions and garlic (in small amount of oil).
- Beat eggs in bowl, and then add all ingredients except Special K.
- Mix well, then add Special K last.
- Put in pan that is sprayed with cooking oil (I use 7×9 pan because I don’t have a meatloaf pan but you could use either or even 8×8 would probably be great).
- Bake 1 hour.
- While Neatloaf cooks prepare sauce, whisking together all sauce ingredients in a bowl.
- Remove loaf from oven, pour sauce over the loaf and cook an additional 10 minutes.
- ENJOY!
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May 30th, 2009 by alice
Tags: Chunky, Curried, Potato, Soup
INGREDIENTS
- 2tablespoonsvegetable oil
- 4mediumonions, finely chopped
- 4-8cups peeledred potatoes, chopped into 1/2-inch chunks(see Description above)
- 2tablespoonscurry powder
- 1/4cup finely choppedfresh garlic
- 8cupschicken brothor vegetable broth
- 2cupsunsweetened coconut milkor milkor soy milk
- 1/2teaspoonsalt
- 3tablespoons mincedfresh cilantroor fresh parsley
DIRECTIONS
- Heat oil in large saucepan over medium heat.
- Add onions and cook 5 minutes, stirring often, until they are shiny, fragrant and transparent.
- Add the potatoes and cook, stirring frequently, until they are steaming, about 3 minutes.
- Reduce heat to medium-low and add the curry powder and garlic.Cook about 3 minutes, stirring often, until the curry and garlic are fragrant and evenly mixed inches.
- Increase heat to medium, add broth and bring to a boil.
- Reduce heat to maintain a simmer and cook about 45 minutes or until potatoes are tender.Stir occasionally.
- Add milk & salt, stir well, and cook until heated through.
- Taste and adjust seasonings.
- Serve hot or warm, sprinkled with cilantro or parsley.
- Note:You can use other types of potatoes, including white rose, Idaho and new potatoes.
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May 29th, 2009 by alice
Tags: Lasagna, Moms
INGREDIENTS
- 1 (15 ounce)containerricotta cheese(large size container)
- 1 (16 ounce)boxlasagna noodles(you’ll have some extra)
- 1 (26 ounce)jarchunky garden pasta sauce(I use Ragu)
- 1 (26 ounce)jarpasta sauce, of your prefered spice flavor(I use Ragu)
- 2lbsground beef
- 2 (16 ounce)packages shreddedmozzarella cheese
- 2eggs
- parsley, to taste
- italian seasoning, to taste
DIRECTIONS
- Brown the ground beef in a large pan.
- Drain the grease.
- Add all of the chunky vegitable sauce and enough of the original/spice for the meat to be able to simmer.
- Simmer for 30 minutes.
- Meanwhile boil the lasagna noodles.
- Mix the ricotta cheese and eggs.
- Add parsley and italian seasoning until the cheese is well flecked with it (i tend to use about a palmful of each).
- When the meat is done, put a thin layer of meat on the bottom of the lasagna pan.
- Then add layers of noodles, ricotta mix, meat, and mozzarella cheese to the top (end with mozzarella).
- Bake for 45 minutes covered with tinfoil and 30 minutes uncovered at 325 degrees. Serves 6-10 when made in a large pan.
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