tag:blogger.com,1999:blog-30167970387741490372024-02-20T08:40:06.894-07:00oram family recipesStephanie Oramhttp://www.blogger.com/profile/14351644311815483836noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-3016797038774149037.post-17334632157328269492012-12-30T19:05:00.002-07:002012-12-30T19:05:39.105-07:00Vegan-Style Stuffed Acorn Squash Our family enjoyed this recipe for a filling plant-based (vegan) meal.<br />
<br />
<i>Makes 8 large servings</i><br />
<br />
4 Acorn Squash, cut in half and seeded<br />
1 Cup Quinoa (rinsed if needed)<br />
2 Cloves Garlic<br />
1 Onion<br />
2 12 oz Can Chopped Tomatoes<br />
1-2 Tblspn Olive Oil<br />
2-3 Tsp. Adobo Sauce from Chipotle Peppers<br />
1/2 Cup Vegetable Broth<br />
1-2 Tsp. each of Basil, Oregano, Thyme, Sage, Rosemary<br />
2 Tsp. Smoked Paprika<br />
<br />
Halve and seed the squash. Place upside down on baking tray in 350 degree oven for about 1 hour (or until squash flesh is soft enough to scoop out and mash.) Let them cool enough to scoop out squash, leaving a 1 cm border. Mash the squash with a potato masher.<br />
<br />
Meanwhile, cook the quinoa according to instructions and set aside. Make the spicy tomato sauce as follows: Saute onion and garlic in the olive oil over medium heat until they are browning, then add the herbs and paprika. Add the tomatoes, broth, and adobo sauce. Simmer about 2-3 minutes. <br />
<br />
Mix the squash, quinoa, and tomato mixture. Season with salt and pepper if desired. Scoop mixture into the acorn squash halves. Return to oven for another 10-15 minutes, or microwave to warm it all up.<br />
<br />
Variations: I added 2/3 cup Boca Meatless Crumbles<br />
Non-Vegans may enjoy it with shredded cheese atop Embark Life Coachinghttp://www.blogger.com/profile/07767354712137910208noreply@blogger.com0tag:blogger.com,1999:blog-3016797038774149037.post-78427760385841299232012-12-01T08:43:00.001-07:002012-12-01T09:05:40.822-07:00Vegan Potato and Garbanzo Bean (Chickpea) Soup with Crockpot Variation<!--[if gte mso 9]><xml>
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<br />
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2
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1 cup
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2 cloves
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<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 cup
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3 large
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2-3 cups
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32 oz.
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1 cup water</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
15.5 oz. can
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1 bay leaf</div>
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about 2 minutes.<span style="mso-spacerun: yes;"> </span>Add potatoes, cabbage,
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</span>Bring to boil at medium-high heat, stirring every 2-3 minutes so it
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Crockpot
Variation: Add all ingredients (less ½ cup water, garbanzo beans) to crock pot.<span style="mso-spacerun: yes;"> </span>Cook on Low 8-10 hours, or on High 4-5 hours.<span style="mso-spacerun: yes;"> </span>Add the garbanzo beans, remove bay leaf, and
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chickpeas (abt. ½ cup) that have been soaked overnight and just cook them all
day in the pot with the rest of the ingredients.)</div>
Embark Life Coachinghttp://www.blogger.com/profile/07767354712137910208noreply@blogger.com0tag:blogger.com,1999:blog-3016797038774149037.post-19663593365933678102012-08-18T21:07:00.002-06:002012-12-01T09:06:51.713-07:00Creamy Vegetable Basil Pasta A yummy plant-based recipe: <br />
Creamy Sauce made in blender:<br />
1 1/2 tsp. crushed fresh basil (or 2 cups fresh basil)<br />
4 tbsp. water <br />
4 tbsp. extra virgin olive oil<br />
1/4 cup lemon juice (you may weaken this solution to 1/2 water, 1/2 juice)<br />
1/4 cup lime juice<br />
1 medium avocado*<br />
1/4 cup silken tofu (or regular tofu)* <br />
1 tsp. salt<br />
Add any of the following, depending on your taste for hot:<br />
dash hot sauce, black pepper, red pepper flakes<br />
Blend in blender until smooth and set aside. *You can the omit tofu and add an avocado, or you can omit the avocado and increase the silken tofu to 1/2 cup. It tastes great either way.<br />
<br />
Vegetable/Pasta Ingredients: <br />
<br />
3/4 lb. penne pasta, cooked according to package directions.<br />
1-2 tsp. olive oil (extra virgin or regular)<br />
1 cup chopped sweet onion<br />
1 orange bell pepper, chopped (can use a green pepper instead)<br />
1 yellow bell pepper, chopped (green pepper is fine here)<br />
1 small zucchini, chopped<br />
1 yellow squash, chopped (optional)<br />
2 -3 large tomatoes, in bite-sized chunks <br />
1 1/2 (even 2 if you like) cups frozen mukimame (shelled soybeans)<br />
<br />
1. Saute the onion and garlic in olive oil in a large skillet on medium heat for about 5 minutes. Add the peppers and saute for about 3-4 minutes, then add all the other vegetables except for the mukimame. Reduce the heat to medium-low and cook for another 5-8 minutes.<br />
2. Add the chopped tomatoes and mukimame and cook for another 3 minutes.<br />
3. Fold the cream sauce and pasta into the vegetable mixture. Serve Immediately.<br />
Makes 6 large servings.Embark Life Coachinghttp://www.blogger.com/profile/07767354712137910208noreply@blogger.com1tag:blogger.com,1999:blog-3016797038774149037.post-4130163757787241722012-07-23T13:57:00.000-06:002012-07-23T13:57:00.385-06:00Vegetable Pasta Summer Salad6 oz. Vegetable Rotini Pasta, cooked and drained<br />
1 C. Fresh broccoli florets, cut bite-sized<br />
1/2 - 3/4 C. Cauliflower florets, cut bite-sized<br />
1 C. Cherry tomatoes<br />
1 Tblspn (or less) Sunflower seeds<br />
1-2 Tblspn Pine nuts<br />
1/3 C. Zesty Italian dressing<br />
1-2 Tsp. Dried Italian dressing mix (to taste)<br />
Basil and oregano to taste<br />
<br />
Combine zesty Italian dressing with ingredients above, then add the dried dressing mix to taste. Add basil and oregano if it needs more flavor. Chill and serve. Serves 6 medium-sized servings.<br />Embark Life Coachinghttp://www.blogger.com/profile/07767354712137910208noreply@blogger.com0tag:blogger.com,1999:blog-3016797038774149037.post-68452331643999191952012-06-04T19:39:00.001-06:002012-06-04T19:39:36.042-06:00Sloppy Joes<div class="separator" style="clear: both; text-align: left;">
The recipe comes from <i>Cook's Illustrated, The best 30-minute recipe</i> book, which is pretty much the best cookbook I have ever owned. Mark and I love this recipe, and we like it best served with moneray jack cheese. Yum!</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3lNqRjNoT5IPim3rMjFW5InRClHTKJjDVF6odc72ddts8FG8W4Ou6PXMhTH_hVeGU4GVxLeLGwzSbNrd_VnXYKn5NUEBHAtt-FaBJW-WFm3_cVF1RMVVqgzN5OrZrpdxQ3QMZINYeqvQ/s1600/sloppy_joes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3lNqRjNoT5IPim3rMjFW5InRClHTKJjDVF6odc72ddts8FG8W4Ou6PXMhTH_hVeGU4GVxLeLGwzSbNrd_VnXYKn5NUEBHAtt-FaBJW-WFm3_cVF1RMVVqgzN5OrZrpdxQ3QMZINYeqvQ/s320/sloppy_joes.jpg" width="320" /></a></div>
<br />
<br />
Serves 4<br />
<br />
2 Tablespoons vegetable oil<br />
1 onion, minced<br />
1/2 teaspoon chili powder<br />
Salt<br />
2 Garlic cloves, minced<br />
1 pound 85 percent lean ground beef<br />
1 cup tomato puree<br />
1/2 cup ketchup<br />
1/4 cup water<br />
1 teaspoon brown sugar<br />
Tabasco sauce<br />
1 hamburger buns<br />
<br />
<b>1. Saute Aromatics: </b>Heat oil in 12-inch skillet over medium heat until shimmering. Add onion, chili powder, and 1/2 teaspoon salt and cook until onion is softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.<br />
<b>2. Cook Beef: </b>Add beef and cook, breaking up meat with wooden spoon, until almost cooked through, but still slightly pink, about 3 minutes.<br />
<b>3. Simmer Sauce: </b>Stir in tomato puree, ketchup, water, brown sugar, and 1/4 teaspoon Tabasco. Simmer until sauce is slightly thicker than ketchup, 8 to 10 minutes.<br />
<b>4. Season and Assemble Sandwiches: </b>Season with salt and Tabasco to taste. Spoon meat mixture into hamburger buns and serve.Stephanie Oramhttp://www.blogger.com/profile/14351644311815483836noreply@blogger.com1tag:blogger.com,1999:blog-3016797038774149037.post-88673218435829627272012-03-11T19:13:00.003-06:002012-03-11T19:13:59.630-06:00Eggplant Pizzas<br />
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: large;"><span style="line-height: 27px;"><br /></span></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
Serve as an
appetizer, side dish, or evening snack. Top with grated or crumbled hard goat’s
–milk cheese, if desired.</div>
<div align="center" class="MsoNormal" style="text-align: center;">
1 medium eggplant (1 ¼
lbs. peeled and sliced ½ “thick</div>
<div align="center" class="MsoNormal" style="text-align: center;">
1 tablespoon Olive
oil</div>
<div align="center" class="MsoNormal" style="text-align: center;">
Olive oil cooking
spray</div>
<div align="center" class="MsoNormal" style="text-align: center;">
1 large sweet onion,
chopped</div>
<div align="center" class="MsoNormal" style="text-align: center;">
1 green bell pepper,
chopped</div>
<div align="center" class="MsoNormal" style="text-align: center;">
2 cups chopped
tomatoes</div>
<div align="center" class="MsoNormal" style="text-align: center;">
1 clove garlic,
minced</div>
<div align="center" class="MsoNormal" style="text-align: center;">
1 ½ teaspoons Italian
Seasoning</div>
<div class="MsoNormal">
Preheat the oven to 350 F. Line a baking sheet with
parchment paper. Mist both sides of each eggplant slice with the cooking spray.
Arrange slices on the prepared baking sheet. Bake for 15 to 20 minutes, or
until tender. Heat the oil in a skillet over medium heat. Add the onion,
pepper, tomatoes, and seasoning and cook for 15 minutes, or until the
vegetables are soft. Stir in the garlic. </div>
<div class="MsoNormal">
Place a heaping teaspoonful on each eggplant slice. </div>
<div class="MsoNormal">
Bake for 10 minutes, or until heated through. </div>
<div class="MsoNormal">
Makes 4 (side dish or appetizer) servings</div>
<div class="MsoNormal">
TIPS: You can make this recipe ahead. Simply refrigerate the
topped eggplant slices, then when ready to serve, bake for 12 to 15 minutes, or
until heated through. </div>
<div class="MsoNormal">
Also, you can add cheese or egg to hold toppings together
and meat like ground beef or chicken. </div>Embark Life Coachinghttp://www.blogger.com/profile/07767354712137910208noreply@blogger.com0tag:blogger.com,1999:blog-3016797038774149037.post-11549891525545839842011-07-20T08:43:00.000-06:002011-07-20T08:43:32.262-06:00Fiesta Rice Salad1 can (15 oz.) black beans<br />
2 cups pre-cooked brown rice, cooled<br />
1 medium red or yellow pepper (for abt. 1 cup chopped)<br />
1 medium green bell pepper (abt. 1 cup chopped)<br />
2 stalks celery (abt. 1 cup diced)<br />
3-4 green onions (abt. 1/2 cup chopped)<br />
1/2 cup fresh cilantro leaves (optional--I use much less)<br />
3/4 cup mild Mexican Picante sauce or salsa<br />
1/3 cup Italian salad dressing<br />
juice of 1 lime<br />
1 teaspoon ground cumin (optional-I usually omit this)<br />
<br />
Cooks Notes: The rice needs to be cold. If you don't have cold rice, rinse the cooked rice under cold tap water until it is cool. Drain rice well and put in freezer whilst cutting vegetables.<br />
<br />
Step 1: Pour the beans into a colander and rinse well with cool tap water. Set aside to drain.<br />
Step 2: Pour the rice into a medium bowl. Seed and chop both bell peppers into bite-sized pieces and add to the bowl. Add celery.<br />
Step 3: Chop and add the onions, cilantro, and black beans.<br />
Step 4: Pour the Picante sauce and Italian dressing into a 2-cup glass measure. Add the lime juice and cumin. Stir well. Pour the dressing mixture over the rice and vegetables. Stir gently until the salad is mixed. Serve at once or refrigerate until ready to serve. May serve with tortilla chips.<br />
<br />
Serves 8 (For a main dish you can add chicken or pork tenderloin pieces, etc.)Embark Life Coachinghttp://www.blogger.com/profile/07767354712137910208noreply@blogger.com0tag:blogger.com,1999:blog-3016797038774149037.post-75284469545972821792011-01-05T19:07:00.002-07:002011-01-05T19:10:03.794-07:00Vegetable Barley or Quinoa Soup1 green pepper<br />
1 medium onion<br />
2 stalks celery<br />
1/2-1 cup chopped mushrooms<br />
2 medium carrots<br />
2 cups green cabbage <br />
1 small zucchini (opt.)<br />
1 cup chopped green beans (or 1 can green beans)<br />
1 can (abt. 1 1/2 cups) chopped, stewed tomatoes (or 1 quart fresh)<br />
1 tablespoon vegetable oil<br />
4 cups beef broth<br />
1/2 cup either barley or quinoa <br />
1/2-3/4 cup ground beef, browned and drained (opt.)<br />
1 bay leaf<br />
1/4 tsp. thyme<br />
pepper to taste<br />
<br />
Chop and saute the vegetables in the following order, stirring occasionally. Add the rest of the ingredients and bring to a boil. Simmer for 30 minutes. Discard the bay leaf. OR: Saute as directed and put in crockpot with the other ingredients. Needs to reach a near boiling temperature for quinoa or barley to cook properly. Then simmer.Embark Life Coachinghttp://www.blogger.com/profile/07767354712137910208noreply@blogger.com0tag:blogger.com,1999:blog-3016797038774149037.post-35217535716736853022010-12-02T12:30:00.000-07:002010-12-02T12:30:44.315-07:00Beth's French Silk PieOne of my girlfriends brought this to Thanksgiving dinner. It is absolutely divine!<br />
<br />
<br />
<div class="MsoNormal">1 baked pie crust, cooled</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">FILLING:</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">3 oz.<span style="mso-spacerun: yes;"> </span>unsweetened chocolate</div><div class="MsoNormal">¾ cup butter, softened</div><div class="MsoNormal">1 cup sugar</div><div class="MsoNormal">1 ½ tsp. vanilla</div><div class="MsoNormal">3 eggs</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In small saucepan, melt chocolate; cool.<span style="mso-spacerun: yes;"> </span>In large bowl cream butter; gradually add sugar, beating until light and fluffy.<span style="mso-spacerun: yes;"> </span>Blend in chocolate and vanilla.<span style="mso-spacerun: yes;"> </span>Add eggs one at a time, beating at medium speed 5 minutes after each addition.<span style="mso-spacerun: yes;"> </span>Pour into cooled pie crust.<span style="mso-spacerun: yes;"> </span>Refrigerate at least 2 hours before serving.<span style="mso-spacerun: yes;"> </span>Garnish with whipped cream and chocolate curls.</div>Amy @ Run Mom Runhttp://www.blogger.com/profile/01238120528704443654noreply@blogger.com0tag:blogger.com,1999:blog-3016797038774149037.post-29581352348600849632010-11-05T12:43:00.000-06:002010-11-05T12:43:22.566-06:00Spaghetti CarbinariSpaghetti to serve 4-6 people<br />
1/2 cube margerine or butter<br />
1 cup diced ham (or less if you want)<br />
1/2 chopped onion<br />
2 eggs<br />
1/4 cup milk or silk<br />
<br />
Start boiling the spaghetti. Saute ham and onion in 1/4 cup butter/margerine until the onion is tender. Beat the eggs and add to the ham and onion mixture. <br />
Drain the spaghetti when it's ready. Add the rest of the butter/margerine and milk. Immediately stir the spaghetti into the meat mixture. Sprinkle with parmesan cheese or parsley. Best while hot. Serves 4-6.Embark Life Coachinghttp://www.blogger.com/profile/07767354712137910208noreply@blogger.com0tag:blogger.com,1999:blog-3016797038774149037.post-7025388680867929732010-11-05T12:37:00.000-06:002010-11-05T12:37:09.530-06:00Chicken-Ham ItalianoQuick, easy, and tasty!<br />
<br />
1/2 pound boned chicken, cut in strips<br />
2 tablespoons cooking oil<br />
5 ounces boiled ham, cut in strips (1 cup)<br />
2 cups sliced mushrooms (can replace with carrots)<br />
1 onion, chopped<br />
1 medium red or green pepper, diced<br />
1 cup chicken broth*<br />
1/2 cup white wine<br />
1 1/2 cups dry Instant Rice (any kind of parboiled rice*)<br />
1/2 cups grated Parmesan cheese (optional)<br />
1 tablespoon dried parsley, or 1/2 cup chopped fresh parsley<br />
*Or use 1 1/2 cups chicken broth<br />
<br />
Brown chicken in oil. Add ham and vegetables; saute until vegetables are crisp-tender (about 3 minutes.) Add broth and wine. Bring to boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Add cheese and parsley and fluff with fork. Makes 4 large servings.<br />
<br />
* If you only have regular rice, you can cook the rice separately according to package directions and combine with the other ingredients the last 5 minutes, decreasing the broth to about 1 cup.Embark Life Coachinghttp://www.blogger.com/profile/07767354712137910208noreply@blogger.com0tag:blogger.com,1999:blog-3016797038774149037.post-81800524749944928072010-09-18T10:59:00.002-06:002010-09-18T11:09:52.264-06:00Salmon CapreseOur new flat is right next to some great local shops, including a fish monger. Since I grew up in Utah, a very land locked state, I don't have much experience cooking fish. I asked Amy if she had any good recipes, and this is what she sent me. It was an instant hit at our house so I thought I would pass it on. <div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Nply9wf1NNQGFpdJYaU3kriWpWEZk6hCSzhah_2qcsuG-W1p0zMGPCSlk6OJtzuvGBhhG2NAGpJb_CYhqipFP6oSWOcMgVZVEW2idTLpwRBV0B0EO2eNc3KXVigIC3G71M3KrF-GmcU/s1600/DSC_7937.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Nply9wf1NNQGFpdJYaU3kriWpWEZk6hCSzhah_2qcsuG-W1p0zMGPCSlk6OJtzuvGBhhG2NAGpJb_CYhqipFP6oSWOcMgVZVEW2idTLpwRBV0B0EO2eNc3KXVigIC3G71M3KrF-GmcU/s400/DSC_7937.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5518299868896836434" /></a><div style="text-align: center;"><br /></div></div><b>Salmon Caprese</b><div><span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: 13px; border-collapse: collapse; ">1 lbs boneless, skinless wild salmon filet <div>3 tablespoons pesto sauce </div><div>1 tablespoon fresh lemon juice</div><div>8 ounces fresh mozzarella, cut into 4 slices</div><div>4 ripe roma tomatoes, sliced thin</div><div><br /></div><div>Preheat oven to 425 degrees. Combine pesto and lemon juice in a small bowl. Set aside 2 tablespoons of the mixture in a separate container. Cut salmon into 4 equal portions and transfer to a non-stick sheet pan. Brush each piece of salmon with the remaining tablespoon of pesto mixture. Top each with a slice of fresh mozzarella and sprinkle with salt and pepper. Bake in oven for 15 minutes. </div><div>Meanwhile, arrange tomato slices on four plates, fanning or tiling them into a tight circle in the center of each plate. Sprinkle with salt and pepper, then drizzle each with pesto mixture allowing it to drip onto the places. Top each with apiece of baked salmon, making sure to include any of the gooey and crispy bits of cheesy goodness. Can be topped with fresh basil leaves if you have some. </div><div><br /></div><div><span class="Apple-style-span" style="font-size: medium;">I served this with a side of pasta, but it would probably be great with rice, or on it's own. Happy dining!</span></div><div><br /></div></span></div>Stephanie Oramhttp://www.blogger.com/profile/14351644311815483836noreply@blogger.com1tag:blogger.com,1999:blog-3016797038774149037.post-78341845822718832192010-08-04T21:49:00.000-06:002010-08-04T21:49:04.005-06:00Garden Vegetable Casserole1 large baking potato, scrubbed and sliced<br />
1 small or 1 1/2 large eggplant, sliced<br />
2 small or 1 1/2 large zucchini or yellow squash, sliced<br />
1 1/2 tsp. salt<br />
3 cloves garlic, minced (abt. 3 tsps.)<br />
2 medium onions, sliced (or one large)<br />
2 medium green peppers, seeded and sliced in rings<br />
1/2 tsp. marjoram<br />
3 firm, ripe medium tomatoes, sliced<br />
1/2 tsp. dill weed or 1/4 tsp. dill seeds (or 1/4 cup fresh dill, chopped)<br />
Olive oil <br />
<br />
Butter a 3-quart casserole dish. Layer sliced potatoes, eggplant, and zucchini in casserole, sprinkling each layer with salt, garlic, olive oil and oregano. Layer onions and green peppers, sprinkling with salt, garlic, oil and marjoram. Cover and bake in a 350 degree oven or until vegetables are tender. Remove cover from casserole; arrange tomatoes on top. Sprinkle with dill weed. Bake, uncovered, for 10 minutes. Yield: 8 servingsEmbark Life Coachinghttp://www.blogger.com/profile/07767354712137910208noreply@blogger.com0tag:blogger.com,1999:blog-3016797038774149037.post-40860877048589457192010-08-04T19:29:00.001-06:002010-08-04T19:32:19.207-06:00Zucchini Casserole<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihoaqG8IXFaW0-P3YHa5AcU0cEKr7JFbB0dYd3tXUAVOUNiq6h9phaY-xQ0tYMmABPuUrtNdrnXeQoHCPLcK4KqSP6VICW37uRIiDe6QbCeviphGOi61Ld2sNebIrDHsB0T1zQV_Ok8aGB/s1600/_DSC7114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihoaqG8IXFaW0-P3YHa5AcU0cEKr7JFbB0dYd3tXUAVOUNiq6h9phaY-xQ0tYMmABPuUrtNdrnXeQoHCPLcK4KqSP6VICW37uRIiDe6QbCeviphGOi61Ld2sNebIrDHsB0T1zQV_Ok8aGB/s320/_DSC7114.JPG" width="320" /></a></div> 1-1/2 lb. ground beef or lamb (opt.)<br />
1 onion, chopped<br />
1 clove garlic, minced (1 tsp. garlic)<br />
28 oz. can tomatoes (or about 3-4 cups diced tomatoes)<br />
1 green pepper, cut in strips<br />
5-6 small zucchini<br />
2 Tblps. flour<br />
1/2 tsp. each basil, oregano, sugar<br />
1 tsp. salt<br />
1 can (2 1/4 oz.) sliced olives<br />
3/4 cup shredded Cheddar cheese<br />
1 1/2 cups croutons (a flavor you like--opt.)<br />
Parmesan Cheese<br />
Paprika sprinkled atop<br />
<br />
Saute meat with onion and garlic in skillet until brown and crumbly. (If you don't use meat, just saute the onion in 1 Tblspn. olive oil.) Drain off fat. Drain tomatoes and reserve liquid. (If using fresh tomatoes, skip this step.)<br />
Cut tomatoes into small chunks. If using fresh tomatoes, start cooking them down with the onions for about 6 minutes. Add meat with green pepper strips and zucchini cut into 3/4 inch slices.<br />
Combine a small amount of the reserved liquid with flour and stir to make a smooth paste. (If using fresh tomatoes, just stir the flour into the mixture to make a paste that way.) Add seasonings, remaining liquid, sliced olives and cheese. Pour over meat mixture and cook, stirring until smooth and thickened. Spoon into a 3-quart casserole or use same skillet, if it can be put in the oven. Sprinkle atop with croutons if desired. If you omit croutons, loosely cover the casserole with foil while it cooks.<br />
Bake at 350 degrees for 45 minutes. Sprinkle with Parmesan cheese and paprika if you like. Bake an additional 15 minutes. Yield: 8 servings. P.S. Dad loved this!!!Embark Life Coachinghttp://www.blogger.com/profile/07767354712137910208noreply@blogger.com0tag:blogger.com,1999:blog-3016797038774149037.post-80337816725952601422010-07-30T08:46:00.000-06:002010-07-30T08:46:37.007-06:00Eggplant Pizzas1 medium eggplant (about 1 1/4 pounds) peeled and sliced 1/2 " thick. Sprinkle with salt and let the eggplant sweat on cooling racks about 20 minutes. (optional step)<br />
Olive Oil cooking spray<br />
1 tablespoon olive oil<br />
1 large onion, chopped<br />
1 green bell pepper, chopped<br />
2 cups chopped tomatoes<br />
1 clove garlic (about. 1/2 tsp.)<br />
1 1/2 tsp. Italian Seasoning* (I just use whatever spices I have on hand that are Italian.)<br />
<br />
Italian Seasoning: 2T. Basil, 1 T. Marjoram, 1T. Oregano, 1 1/2 tsp. Rosemary, 1 1/2 tsp. Savory, 1 1/2 tsp. Thyme, 1 scant tsp. Sage<br />
<br />
Preheat the Oven to 350 degrees. Line a baking sheet with wax or parchment paper. Mist both sides of each eggplant slice with the cooking spray. Arrange slices on the prepared baking sheet. Bake for 15 to 20 minutes, or until tender.<br />
<br />
Heat the oil in a skillet over medium heat. Add the onion, pepper, tomatoes, and seasoning and cook for 15 minutes, or until the vegetables are soft. Stir in the garlic. Place a heaping teaspoonful on each eggplant slice. Bake for 10 minutes or until heated through. Makes 4 small servings.Embark Life Coachinghttp://www.blogger.com/profile/07767354712137910208noreply@blogger.com0tag:blogger.com,1999:blog-3016797038774149037.post-62260047354699800832010-03-03T17:16:00.004-07:002010-03-03T17:40:26.266-07:00Grandma Oram's "Meltaway" CookiesDo not make these cookies. They will MELT the moment they touch your tongue...<br /><br />1.) Mix together until well-blended:<br /><ul><li>8 oz. melted butter</li><li>3/4 cup sifted corn starch</li><li>1/3 cup powdered sugar</li><li>1 cup flour</li></ul>2.) Roll dough into small, 1-inch balls (this will be a sticky situation). Bake at 170° C for 10-12 minutes. Whatever you do, don't allow the cookies to brown; the idea is to leave them nice and melty.<br /><br />3.) Blend well to make icing:<br /><ul><li>3 oz. cream cheese</li><li>1 tsp. vanilla</li><li>1 cup powdered sugar</li></ul><br />Allow cookies to cool, then top each with icing. I like to refrigerate the cookies when they're all done, for optimal melt-in-your-mouth results.<br /><br />Makes about 4 or 5 dozen bite-sized morsels of delight!<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://thepioneerwoman.com/tasty-kitchen/files/2009/08/img_6608-800x6001-400x300.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://thepioneerwoman.com/tasty-kitchen/files/2009/08/img_6608-800x6001-400x300.jpg" alt="" border="0" /></a><span style="font-size:85%;">(Photo nicked from thepioneerwoman.com, and featuring different frosting.)</span><br /></div>Stephanie Oramhttp://www.blogger.com/profile/14351644311815483836noreply@blogger.com2tag:blogger.com,1999:blog-3016797038774149037.post-91549975147441149422009-12-18T19:24:00.000-07:002009-12-18T19:24:15.335-07:00Aunt Karen's Rice and Chicken CasseroleFirst, cook enough rice to go on the bottom of a 9X13 pan. (I do 1 1/2 cups dry rice cooked according to directions, which makes abt. 3 cups rice, but some may like less rice.)<br />
<br />
2 C. Chicken or turkey, cooked and diced<br />
<br />
1 C. Celery, diced<br />
<br />
1 small can mushrooms, or abt. 1/3 cup fresh mushrooms, diced<br />
<br />
1 Tblspn. Onion, minced<br />
<br />
1 Tblspn. Lemon juice<br />
<br />
1/2 tsp. salt<br />
<br />
1 C. Mayonnaise<br />
<br />
1 small can sliced water chestnuts (opt.)<br />
<br />
Combine and put over rice.<br />
<br />
Top with: 1/3 to 1/2 cups bread crumbs or cornflake crumbs, 1/2 C. sliced or slivered almonds, and either 1 Cup grated cheese or 1/4 to 1/3 C. melted margerine.<br />
<br />
Bake at 350 dgrees for about 30 minutes.Embark Life Coachinghttp://www.blogger.com/profile/07767354712137910208noreply@blogger.com0tag:blogger.com,1999:blog-3016797038774149037.post-38432760312147107842009-09-04T11:46:00.003-06:002009-11-15T10:44:36.733-07:00Homemade OreosThese cookies have always been a hit when I make them at home, or when I bring them somewhere, so I thought I would share the recipe with anyone who actually reads this :D<br /><br /><span style="font-weight: bold;">Cookies:</span><br />1 package of devils food cake mix<br />2/3 cup of shortening<br />2 eggs<span style="font-weight: bold;"><span style="font-weight: bold;"></span><br /><br />Frosting:</span><br />8oz package of cream cheese<br />1 cube of butter (or 1/2 cup margin)<br />1lb powdered sugar<br />1/2 tsp. Vanilla<br /><br />Mix together the ingredients for cookies. Roll into quarter sized balls and bake at 350 on a greased cookie cookie sheet for 5-10 minutes (depending on the size) until the cookies have flattened out most of the way. Allow cookies to cool, then frost.Stephanie Oramhttp://www.blogger.com/profile/14351644311815483836noreply@blogger.com0tag:blogger.com,1999:blog-3016797038774149037.post-28549524057792138492009-08-18T14:35:00.001-06:002009-11-15T10:45:09.304-07:00Grandma Ila Reid's Buttermilk Dressing<strong>Grandma Reid’s Buttermilk Dressing (lower salt version)<br /></strong>2 Cups Mayonnaise<br />2 Cups Buttermilk (or for lower fat and less fuss, you can use 2 cups milk, minus 4 Tablespoons with 4 Tablespoons lemon juice added to the milk. Let milk sit about 5 minutes to curdle.)<br /><br />Of the following spices, I have one be a salt, and the other one a powder…Grandma often had both spices be salts so it was VERY salty!<br /><br />1 teaspoon garlic powder or salt<br />1 teaspoon onion powder or salt <br />½ to 1 teaspoon black pepper<br />About ½ Tablespoon dried parsley<br /><br />Combine all ingredients and whip with a wire beater or use a blender—whatever. Mix until smooth. It will thicken overnight.Embark Life Coachinghttp://www.blogger.com/profile/07767354712137910208noreply@blogger.com0tag:blogger.com,1999:blog-3016797038774149037.post-75537888292975076852009-08-07T09:59:00.003-06:002009-08-07T10:06:51.318-06:00Healthy Smoothie RecipeDr. Ed Fila’s Scientifically Designed Health Smoothie<br />The following smoothie has been based on scientific research for the prevention of stroke, heart attacks, cancer. The research relied on came from the following sources: (1) The largest study in the world on prevention of cancer sponsored by the World Health Organization; (2) the largest study in the world on the prevention of stroke and heart attacks; (3) other scientific research.<br />1 Cup Soy, Rice or Non-fat Milk<br />6 Ice cubes<br />2 Tblspns. Welch’s 100% unsweetened grape juice concentrate (must have American Heart Assoc. label to verify there is no corn syrup)<br />2 Tblspns. Mixed nuts (equal amounts of almonds, hazelnuts, walnuts, sunflower seeds, pumpkin, and flax seeds)<br />2 Tblspns. Soy protein<br />1 Tblspn. Udo’s Choice oil blend (buy at health food stores)<br />½ Tblspn. Psyllium Husks<br />3 Tblspns. 9 Grain Cereal (buy at Honeyville Grain, Inc.(435) 279-8197, or check local health stores or grocers). It contains red and white wheat, rye, barley, corn, millet, oats flax, and buckwheat. (Whole grains are better)<br />1 Cup Fresh or Frozen Blueberries<br />5 Fresh or Frozen Strawberries<br />¼ of a Fresh Banana<br />2 Tblspns. Groats or Rolled Oats (Groats are the oat grain before being rolled)<br /><br />Place all ingredients in blender and blend well. ENJOY!<br /><br /> Welch’s 100% grape juice has been shown to outperform aspirin in reducing platelet clumping and keeping the blood vessel walls flexible. Do not use the Welch’s grape juice which has corn syrup added.<br /> The Udo’s Oil Blend is a superior source of omega-3 oils which have been shown to prevent strokes and heart attacks. Note: Udo’s Oil is plant based. Some people do not absorb plant based oils very well. Those people should supplement with omega-3 oil from fish.<br /> A handful of nuts daily have been shown to reduce the occurrence of stroke and heart attacks by about 20%. They are also a good source of plant based protein (and tryptophan).<br /> Fruits and vegetables have clearly been shown to reduce both cancer and heart disease. New guidelines recommend eating 9-10 servings of uncooked fruits and vegetables per day. Blueberries and strawberries are very nutrient dense. You can also add other fruits.<br /> Grains have also been shown to reduce heart attacks by 20%, as well as cancer. Uncooked and minimally processed grains are very healthy because they do not significantly increase insulin activity in the body.<br /> <br /><br />Copyrighted Feb. 23, 2005<br /><br />I do a modified form of this. I leave out the nuts, grains, and oil since I just eat those throughout the day(I take ground flax seed). I don't put in psyillium either, but it's great for those who need to keep their bowels moving. And I sometimes put in soy. This really is an excellent smoothie. Two people from the classes have told me about the health benefits they have noticed from doing this. One talked about her weight loss, and a man told about how it regulated his thyroid function when he went back to the doctor about 4 months after doing the smoothie, and that's all he had done differently.Embark Life Coachinghttp://www.blogger.com/profile/07767354712137910208noreply@blogger.com0tag:blogger.com,1999:blog-3016797038774149037.post-12894986444800952162009-07-20T18:36:00.004-06:002009-11-15T11:44:51.836-07:00Ultimate Spicy Beef NachosThis recipe is from <a href="http://www.amazon.com/Cooks-Country-Cookbook-Favorites-Reimagined/dp/1933615346">The Cook's Country Cookbook</a>, by the same people that did the other cookbook Steph and I love. Seriously, everyone needs at least one cookbook from <a href="http://americastestkitchen.com/default.asp">America's Test Kitchen</a>.<br /><br />REFRIED BEANS<br />1/2 cup canned refried beans<br />3 tablespoons shredded pepper jack cheese<br />1 tablespoon chopped canned pickled jalapenos<br /><br />SPICY BEEF<br />2 teaspoons vegetable oil<br />1 small onion, minced<br />3 garlic cloves, minced<br />1 tablespoon chili powder<br />1 teaspoon ground cumin<br />1/2 teaspoon dried oregano<br />1 teaspoon salt<br />1 pound 90-percent lean ground beef<br />2 tablespoons tomato paste<br />1 medium canned chipotle chile, chopped, plus 1 teaspoon adobo sauce<br />1/2 cup water<br />2 teaspoons fresh lime juice<br /><br />ASSEMBLY<br />1 (9 1/2 ounce) bac tortilla chips<br />4 cups shredded pepper jack cheese<br />2 jalapeno chiles, sliced into thin rings<br /><br /><ol><li>Adjust an oven rach to the middle position and heat the oven to 400 degrees.<br /><br /></li><li>FOR THE BEANS: Pulse all of the ingredients in a food processor until smooth. Transfer to a bowl and cover with plastic wrap.<br /><br /></li><li>FOR THE BEEF: Heat the oil in a large skillet over medium heat until simmering. Cook the onion until softened, about 4 minutes. Add the garlic, chili powder, cumin, oregano, and salt and cook until fragrant, about 1 minute. Add the beef and cook, breaking the meat into small bits with a wooden spoon and scraping the pan bottom to prevent scorching, until no longer pink, about 5 minutes. Add the tomato paste, sugar, chile, and adobo sauce and cook until the paste begins to darken, about 1 minute. Add the water, bring to a simmer, and cook over medium-low heat until the mixture is nearly dry, 5 to 7 minutes. Stir in the lime juice and transfer the mixture to a plate lined with sever layers of paper towels. Use more paper towels to blot up excess greace.<br /><br /></li><li>TO ASSEMBLE: Spread half of the chips on a large serving platter or a 13 by 9-inch baking dish. Dollop half of the bean mixture over the chips, then spread evenly. Scatter half of the beef mixture over the beans, top with 2 cups of the cheese and half of the jalapenos. Repeat with the remaining chips, beans, beef, 2 cups of cheese, and jalapenos. Bake until the cheese is melted and just beginning to brown, 12 to 14 minutes. Serve with salsa and other desired garnishes.<br /></li></ol>This was a really good meal, but warning, it's <span style="font-style: italic;">SPICY!</span> Since I'm on a kick to cut red meat out of our diets, I used ground turky breast instead of ground beef. It still tasted really good.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3016797038774149037.post-42050031284292961542009-06-30T08:03:00.003-06:002009-11-15T11:45:17.299-07:00Greek Pasta With Tomatoes and White BeansI was looking for some new recipes and I found this one <a href="http://allrecipes.com/">this site</a>. It turned out really well.<br /><br />2 (14.5 oz) cans of Italian-style diced tomatoes<br />1 (19oz) can cannellini beans, drained and rinsed<br />10oz fresh spinach, washed and chopped<br />8oz penne pasta<br />1/2 cup crumbled feta cheese<br /><br />1. Cook the pasta in a large pot of boiling salted water until al dente.<br />2. Meanwhile, combine tomatoes and beans in a large, non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.<br />3. Add spinach to the sauce; cook for 2 minutes, or until spinach wilts, stirring constantly.<br />4. serve sauce over pasta, and sprinkle with feta.Stephanie Oramhttp://www.blogger.com/profile/14351644311815483836noreply@blogger.com0tag:blogger.com,1999:blog-3016797038774149037.post-85679538046148084412009-04-03T19:59:00.003-06:002009-11-15T11:45:53.770-07:00Orange-sesame Chicken, Mushroom, Broccoli, and Asparagus Stir-FryThis is another recipe from <span style="font-style: italic;">the Best 30-Minute Recipe</span> cook book. It has an entire section for building your own stir-fry, but it would be really really long to put all of the options on here, so I'll just put the one I make.<br /><br />1 pound boneless, skinless chicken breasts cut into small even pieces<br />2 teaspoons soy sauce<br />2 tablespoons vegetable oil<br />1/2 pound of broccoli (cut into small pieces)<br />1/2 pound of mushrooms (cut into small pieces)<br />1/2 pound of asparagus (cut into small pieces)<br />3 garlic cloves, minced<br />1 tablespoon grated fresh ginger (using fresh grated ginger is crucial for flavor)<br /><br />Sauce:<br />1/2 cup orange juice<br />1/4 cup low-sodium chicken broth<br />1/4 cup soy sauce<br />2 teaspoons toasted sesame oil<br />2 teaspoons cornstarch<br /><br /><span style="font-style: italic;">Making the minutes count:</span><br />Assemble the sauce while the chicken cooks. Mince the garlic and grate the ginger while the vegetables cook.<br /><br /><span style="font-style: italic;">1. Stir-fry chicken and prepare sauce:</span><br />Toss chicken with soy sauce. Heat 2 teaspoons of oil in 12-inch nonstick skillet over high heat until just smoking. Add protein and cook, stirring occasionally and breaking up clumps, until lightly browned, 1 1/2 to 5 minutes. (While protein cooks, prepare stir-fry sauce.) Transfer protein to clean bowl.<br /><br /><span style="font-style: italic;">2. Stir-fry vegetables:</span><br />Add 1 more tabelspon of oil to pan and return to high heat until shimmering. Add broccoli to skillet with 1/2 cup water, cover, and steam over high heat for 2 minutes; uncover. Add mushrooms and asparagus and cook, stiring occasionally, until crisp-tenter, 1 to 5 minutes.<br /><br /><span style="font-style: italic;">3. Combine and simmer:</span><br />Clear center of pan and add remaining 1 teaspoon oil, garlic, and ginger. Cook, mashing garlic mixture into pan with back of spatula, until fragrant, about 30 seconds. Stir in cooked chicken. Whisk sauce to recombine, add to pan, and bring to a simmer. Cook sauce until thickened, 1 to minutes. Serve immediately.Stephanie Oramhttp://www.blogger.com/profile/14351644311815483836noreply@blogger.com0tag:blogger.com,1999:blog-3016797038774149037.post-82098162048528295832009-03-16T20:48:00.002-06:002009-11-15T11:46:09.927-07:00North Pole Toffee CakeThis recipe was given to me by my dear friend Deidre. I made this cake for Vaughn's birthday. It wasn't very pretty, but it tasted really good.<br /><br />1 (20 oz.) package chocolate cake mix<br />1 (12 oz.) carton whipped topping<br />1/3 c. chocolate syrup<br />7 toffee bars (Heath or Skor) crushed<br /><br />Grease and flour two 9 inch round cake pans. Prepare and bake cake according to package directions. Cool on wire rack. Freeze cake to harden. Carefully cut each layer horizontally to make 4 layers. In a bowl, mix whipped topping with chocolate syrup and 6 crushed toffee bars. Place 1 layer o cake on serving plate and spread with chocolate mixture. Repeat with remaining 3 layers. Frost top and sides of cake. Sprinkle remaining crushed bar on top of cake. Refrigerate and then serve.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3016797038774149037.post-85285528786536451942009-03-16T20:41:00.003-06:002009-11-15T11:46:46.151-07:00Fish Fillets with Lemon SauceThis recipe was taken out of the April 2009 Runners World Magazine. I made it tonight for Vaughn's birthday and really liked it. It's also a really healthy meal and well balanced for athletes.<br /><br /><ul><li>1 pound thin fish fillets, such as sole, halibut, or flounder<br /></li><li>1 1/2 cups Italian-style bread crumbs</li><li>1 1/2 teaspoon ground sage</li><li>2 teaspoons Old Bay (or other Cajun seasoning)</li><li>2 large eggs</li><li>2 teaspoons water</li><li>4 teaspoons extra-virgin olive oil</li><li>2 tablespoons lemon curd</li><li>2 tablespoons whole milk</li><li>2 cups steamed brown rice</li><li>2 cups steamed broccoli</li></ul>Pat fish fillets dry with paper towels. Set aside. Mix together bread crumbs, sage and Old Bay. Mix eggs and water in another bowl. Heat olive oil in frying pan over medium-high heat. Dip fillets in the egg mixture; then coat in crumb mixture. Place fish in skillet. Coat the tops of fish with olive oil spray. Flip fillets when brown (about four minutes); brown other side for three minutes. Remove and keep warm. In a small saucepan, gently boil lemon curd and milk over medium heat, stirring frequently. When it forms a slightly thickened sauce, remove from heat (about a minute). Serve the fish over 1/2 cup brown rice, topped with a tablespoon of sauce and a side of broccoli. Serves four.<br /><br />NOTE: <span style="font-style: italic;">Those are the original instructions. But I did it a little differently. I don't even know what lemon curd is, so I just made the sauce with whole milk, and one lemon zest and juice. It was strong, but really good still. Also, instead of frying the fish, I baked it in the oven at 425 for about 10 minutes. Also, I know fish sometimes sounds intimidating, but you can just buy the raw fillets in the frozen section of the grocery store. </span>Unknownnoreply@blogger.com0