taco salad
the name says it all, but i'll just share how i chose to prepare it.
i used the costco fresh tortillas and laid them on top of my souffle dishes and baked them @ 425 until brown. this made a decent enough tortilla bowl.
inside we put romaine lettuce, kidney beans, cheese, olives, avocados, non-fat sour cream and corn and bean salsa (recipe below).
corn and bean salsa (from cooks.com)
1 can black beans, drained and rinsed
1 C canned corn, drained
1 C tomatoes, diced
1/2 green onions, chopped
2 T cilantro, fresh, chopped
2 T olive oil
2 T lime juice
1 t cumin
1-2 cloves garlic, chopped
1/2 t salt or garlic salt (if you don't have fresh garlic)
1/2 t pepper
2 serrano chili peppers, seeded and chopped
February 05, 2010
veggie experiment: days 3 and 4
modified quiche
i've been making this for a while and don't really have a recipe for it, so i'll try my best...
i love quiche but have a hard time feeding such a lard-laden crust to our family if it's not pie. i wondered for a long time what i could do to substitute the crust with something a little more healthy. so, i came up with mashed potatos that i spread out in a pan and then bake at a high temperature to get them crispy. while i like this, it's still not perfect. so, if you try it and have other ideas for the "crust," let me know.
3-4 medium potatoes, mashed how you like them, spread in a 9 x 13 and baked @ 425 for 15ish minutes, or until brown
6-7 eggs
1/2 ish C milk
veggies chopped into small pieces--my favorites are onions, broccoli, mushrooms, fresh tomatoes
handful of shredded cheddar cheese
oregano (or whatever other spice you prefer with eggs)
salt and pepper
whisk eggs and stir in milk. saute veggies and throw them and everything else into the eggs. pour over the potatoes and bake @ 400 for 15-20min. the girls like this with a little bit of ketchup and kris likes it with salsa. i like it as-is. i served this with a garden salad.
i've been making this for a while and don't really have a recipe for it, so i'll try my best...
i love quiche but have a hard time feeding such a lard-laden crust to our family if it's not pie. i wondered for a long time what i could do to substitute the crust with something a little more healthy. so, i came up with mashed potatos that i spread out in a pan and then bake at a high temperature to get them crispy. while i like this, it's still not perfect. so, if you try it and have other ideas for the "crust," let me know.
3-4 medium potatoes, mashed how you like them, spread in a 9 x 13 and baked @ 425 for 15ish minutes, or until brown
6-7 eggs
1/2 ish C milk
veggies chopped into small pieces--my favorites are onions, broccoli, mushrooms, fresh tomatoes
handful of shredded cheddar cheese
oregano (or whatever other spice you prefer with eggs)
salt and pepper
whisk eggs and stir in milk. saute veggies and throw them and everything else into the eggs. pour over the potatoes and bake @ 400 for 15-20min. the girls like this with a little bit of ketchup and kris likes it with salsa. i like it as-is. i served this with a garden salad.
veggie experiment: days 1 and 2
Barley Bean Vegetable Soup
amy recommended this recipe from savvyvegetarian.com. it was good, even with the substitutions i had to make since i didn't run to the store before i tried it. i served it with cornbread. thanks, amy!
1 1/2 cups cooked garbanzo beans, OR 1 16 oz can, drained & rinsed
1 1/2 cups cooked kidney beans, OR 1 16 oz can, drained & rinsed
*Bean cooking directions below
1/2 cup pearl barley, directions below, soaked 4 or more hours, or pre-cooked 45 minutes in 3 cups water
6 - 8 cups water or bean cooking liquid
2 - 3 Tbsp olive oil or other cooking oil
2 med. carrots, peeled & diced
3 medium potatoes, peeled & diced
2 celery stalks, diced
1/2 lb green beans, 1" slice
1/2 red pepper, seeded & diced
1/2 green pepper, seeded & diced
1/2 jalapeno pepper, seeded & minced, OR 1 pinch cayenne (use the whole pepper if you like heat)
2 thin slices fresh ginger, peeled & minced, OR 1/2 tsp dried ginger
1 -2 cloves garlic, crushed, peeled & minced OR 1/2 tsp powdered garlic
1 tsp each: basil, thyme, marjoram, paprika
1/2 tsp ground fennel
1 bay leaf
1 tsp salt or to taste
1 veggie bouillon cube
2 - 3 Tbsp tomato paste
1 Tbsp Braggs, soy sauce or miso
2 Tbsp. minced fresh parsley
*How To Cook Beans:
*Note: If you're going to soak and cook beans, it's worth making extra, to freeze in small amounts for future vegetarian meals. More bean cooking tips and directions
Sort and clean the dried beans
Soak the beans in hot water for four hours, or overnight in cold water
Drain and rinse
Place in medium saucepan, cover with cold unsalted water
Bring to boil uncovered, boil for ten minutes, skim the foam
Cover and simmer for 2 hours
OR cook 9 minutes at high pressure in a pressure cooker
Slow cooker or Crockpot: After boiling and skimming, cook for 6 - 8 hours on low
How To Cook Pearl Barley:
Wash, rinse, then soak barley 4 hours in hot water, or refrigerate overnight in 3 cups water
OR cook for 45 minutes in 3 cups water
Don't discard the barley soaking or cooking water - it should go in the soup
Barley Bean Soup Directions:
Heat oil on medium in a 6 - 8 qt pot
Chop carrots, potatoes, celery, pepper & green beans
Increase the heat a bit, and sauté 5 minutes
Add spices and sauté another few minutes
Add the barley + soaking or cooking water
Add the beans + enough of the cooking liquid to suit you
Add tomato paste + bouillon cube
Bring to boil, cover and simmer 20 - 30 minutes, until veggies are nicely tender
Add Braggs or soy sauce & fresh minced herb
Add salt + pepper to taste
Slow Cooker or Crockpot Directions:
Slow Slow Cooking: You can either sauté the veggies and spices first, then add to the crockpot, or just throw everything in cold, set the crockpot on low, cover and cook for 6 hours. Add the fresh herbs, salt & pepper + Braggs or soy sauce at the end of cooking
Quick Slow Cooking: Sauté veggies & spices as above, transfer to preheated Crockpot with hot beans, barley & liquid. Simmer 2 - 3 hours on low. Keep your eye on it for the first time, as cooking times vary with crockpot size and make. Add the fresh herbs, salt & pepper + Braggs or soy sauce at the end of cooking
amy recommended this recipe from savvyvegetarian.com. it was good, even with the substitutions i had to make since i didn't run to the store before i tried it. i served it with cornbread. thanks, amy!
1 1/2 cups cooked garbanzo beans, OR 1 16 oz can, drained & rinsed
1 1/2 cups cooked kidney beans, OR 1 16 oz can, drained & rinsed
*Bean cooking directions below
1/2 cup pearl barley, directions below, soaked 4 or more hours, or pre-cooked 45 minutes in 3 cups water
6 - 8 cups water or bean cooking liquid
2 - 3 Tbsp olive oil or other cooking oil
2 med. carrots, peeled & diced
3 medium potatoes, peeled & diced
2 celery stalks, diced
1/2 lb green beans, 1" slice
1/2 red pepper, seeded & diced
1/2 green pepper, seeded & diced
1/2 jalapeno pepper, seeded & minced, OR 1 pinch cayenne (use the whole pepper if you like heat)
2 thin slices fresh ginger, peeled & minced, OR 1/2 tsp dried ginger
1 -2 cloves garlic, crushed, peeled & minced OR 1/2 tsp powdered garlic
1 tsp each: basil, thyme, marjoram, paprika
1/2 tsp ground fennel
1 bay leaf
1 tsp salt or to taste
1 veggie bouillon cube
2 - 3 Tbsp tomato paste
1 Tbsp Braggs, soy sauce or miso
2 Tbsp. minced fresh parsley
*How To Cook Beans:
*Note: If you're going to soak and cook beans, it's worth making extra, to freeze in small amounts for future vegetarian meals. More bean cooking tips and directions
Sort and clean the dried beans
Soak the beans in hot water for four hours, or overnight in cold water
Drain and rinse
Place in medium saucepan, cover with cold unsalted water
Bring to boil uncovered, boil for ten minutes, skim the foam
Cover and simmer for 2 hours
OR cook 9 minutes at high pressure in a pressure cooker
Slow cooker or Crockpot: After boiling and skimming, cook for 6 - 8 hours on low
How To Cook Pearl Barley:
Wash, rinse, then soak barley 4 hours in hot water, or refrigerate overnight in 3 cups water
OR cook for 45 minutes in 3 cups water
Don't discard the barley soaking or cooking water - it should go in the soup
Barley Bean Soup Directions:
Heat oil on medium in a 6 - 8 qt pot
Chop carrots, potatoes, celery, pepper & green beans
Increase the heat a bit, and sauté 5 minutes
Add spices and sauté another few minutes
Add the barley + soaking or cooking water
Add the beans + enough of the cooking liquid to suit you
Add tomato paste + bouillon cube
Bring to boil, cover and simmer 20 - 30 minutes, until veggies are nicely tender
Add Braggs or soy sauce & fresh minced herb
Add salt + pepper to taste
Slow Cooker or Crockpot Directions:
Slow Slow Cooking: You can either sauté the veggies and spices first, then add to the crockpot, or just throw everything in cold, set the crockpot on low, cover and cook for 6 hours. Add the fresh herbs, salt & pepper + Braggs or soy sauce at the end of cooking
Quick Slow Cooking: Sauté veggies & spices as above, transfer to preheated Crockpot with hot beans, barley & liquid. Simmer 2 - 3 hours on low. Keep your eye on it for the first time, as cooking times vary with crockpot size and make. Add the fresh herbs, salt & pepper + Braggs or soy sauce at the end of cooking
January 11, 2010
My Favorite Holiday Recipe: Wassail
Grandma Jergensen's Wassail (slightly modified)
Simmer for 30 to 90 minutes (the longer, the stronger the flavor):
8 cups water
2-3 cups sugar
8 cinnamon sticks
8 allspice berries
24 whole cloves
4 teaspoons fresh ginger root, chopped
Remove the spices, and add:
4 cups lemon juice
6 cups orange juice
1 gallon apple juice or cider
Heat until warm.
I like to let this simmer on my stove all day every day throughout the holiday season because it smells so good. Then anyone who stops by can have some. Also, I've added some cranberry juice with good results . Apologies to Grandma Jergensen who used 4 cups of sugar.
Simmer for 30 to 90 minutes (the longer, the stronger the flavor):
8 cups water
2-3 cups sugar
8 cinnamon sticks
8 allspice berries
24 whole cloves
4 teaspoons fresh ginger root, chopped
Remove the spices, and add:
4 cups lemon juice
6 cups orange juice
1 gallon apple juice or cider
Heat until warm.
I like to let this simmer on my stove all day every day throughout the holiday season because it smells so good. Then anyone who stops by can have some. Also, I've added some cranberry juice with good results . Apologies to Grandma Jergensen who used 4 cups of sugar.
January 08, 2010
salmon with brie and raspberry sauce
i had this at a fancy restaurant when i was on a choir tour in high school. once i got married, i searched and searched online until i found a comparable recipe. this has become a new year's day tradition for us. plus, it's super fast and easy to make!
*place 4 oz salmon in 1 C lemon water. cook 10 minutes @ 450 degrees.
*place 2 oz brie on top and melt
...in the meanwhile...
puree 1 pint (or less depending on how many people you're feeding) raspberries and strain seeds. add sugar to taste. warm over medium heat and thicken with cornstarch/water mixture. once it's thickened to desired consistency, drizzle over the top of the brie and serve. yum!
*place 4 oz salmon in 1 C lemon water. cook 10 minutes @ 450 degrees.
*place 2 oz brie on top and melt
...in the meanwhile...
puree 1 pint (or less depending on how many people you're feeding) raspberries and strain seeds. add sugar to taste. warm over medium heat and thicken with cornstarch/water mixture. once it's thickened to desired consistency, drizzle over the top of the brie and serve. yum!
parsnip fries
i discovered parsnips about two years ago and absolutely love their unique flavor! this recipe comes from everyday food magazine...but i added the honey part.
2 1/2 pounds medium parsnips
2 tablespoons olive oil
Coarse salt and ground pepper
honey to taste
Preheat oven to 450 degrees. Peel 2 1/2 pounds medium parsnips; cut as directed above.
On two large rimmed baking sheets, toss parsnips with 2 tablespoons olive oil; season with coarse salt and ground pepper. Spread in a single layer.
Roast until tender and golden brown, 25 to 30 minutes, rotating baking sheets and tossing parsnips halfway through baking time.
toss with some honey and serve.
2 1/2 pounds medium parsnips
2 tablespoons olive oil
Coarse salt and ground pepper
honey to taste
Preheat oven to 450 degrees. Peel 2 1/2 pounds medium parsnips; cut as directed above.
On two large rimmed baking sheets, toss parsnips with 2 tablespoons olive oil; season with coarse salt and ground pepper. Spread in a single layer.
Roast until tender and golden brown, 25 to 30 minutes, rotating baking sheets and tossing parsnips halfway through baking time.
toss with some honey and serve.
authentic french onion soup
this is a recipe from "the food of france" cookbook my father got me while he was in paris on business. the book is sparse on details, so it's taken me a couple years to tweak this until it was finally just right this year. i personally don't love onions, but i LOVE this soup!
3 T butter
1 1/2 lbs onions, finely sliced
2 garlic cloves, finely chopped
1/3 C flour
8 C beef stock
1 C white wine (or a water/white wine vinegar substitute)
1-2 bay leaves
2 thyme sprigs (or dried equivalent)
stale baguette, sliced (or broiled to dry out)
4 oz gruyere, finely grated
cook a roast in the crock pot. i added some garlic powder and a tad bit of water and salt and pepper. (i had the roast sliced at the deli to make french dip sandwiches with the meat.) when the recipe calls for adding the stock. i did half crock pot drippings with half canned beef stock.
melt the butter in a heavy-bottomed saucepan and add the onions. cook over low heat, stirring occaisionally, for 25 minutes, or until the onions are a deep golden brown and begin to carmelize.
add the garlic and flour and stir continuously for 2 minutes. gradually blend in the stock and the wine, stirring all the time, and bring to a boil. add the bay leaf and thyme and season. cover and simmer for 25 minutes. remove the bay leaf and thyme and check seasoning. preheat the boiler.
toast the baguette slices, then divide among six warmed soup bowls and ladle soup over the top. sprinkle with the grated cheese and broil until the cheese melts and turns a light golden brown. serve immediately.
3 T butter
1 1/2 lbs onions, finely sliced
2 garlic cloves, finely chopped
1/3 C flour
8 C beef stock
1 C white wine (or a water/white wine vinegar substitute)
1-2 bay leaves
2 thyme sprigs (or dried equivalent)
stale baguette, sliced (or broiled to dry out)
4 oz gruyere, finely grated
cook a roast in the crock pot. i added some garlic powder and a tad bit of water and salt and pepper. (i had the roast sliced at the deli to make french dip sandwiches with the meat.) when the recipe calls for adding the stock. i did half crock pot drippings with half canned beef stock.
melt the butter in a heavy-bottomed saucepan and add the onions. cook over low heat, stirring occaisionally, for 25 minutes, or until the onions are a deep golden brown and begin to carmelize.
add the garlic and flour and stir continuously for 2 minutes. gradually blend in the stock and the wine, stirring all the time, and bring to a boil. add the bay leaf and thyme and season. cover and simmer for 25 minutes. remove the bay leaf and thyme and check seasoning. preheat the boiler.
toast the baguette slices, then divide among six warmed soup bowls and ladle soup over the top. sprinkle with the grated cheese and broil until the cheese melts and turns a light golden brown. serve immediately.
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