This is one of Bonnie's D - Lisech's recipes.
1 med. garlic bulb - 1/4 in. cut off the top
6 large baking potatoes - rinsed and pierced with fork
4 1/2 cups chicken broth
1/2 tsp. pepper
optional add ins:
crumbled cooked turkey bacon
shredded cheese (lowfat works)
sour cream
minced green onions
Heat oven to 400
Wrap garlic bulb tightly in foil
Place garlic and potatoes in oven, bake 45 minutes. Remove garlic, continue baking the potatoes another 15 minutes or so, until tender.
Squeeze pulp from garlic into a 4 qt. pot
Peel 3 of the potatoes, add to pot and mash until nearly smooth.
Gradually stir in chicken broth and pepper.
Place over medium heat and cook until hot, stirring occasionally.
Meanwhile cut remaining potatoes (with skin) into smallish pieces. Stir into soup and cook until heated through. Serve with chosen add-ins.
In a pinch I have used garlic powder in place of the roasted garlic. My note says I used 3/4 tsp. and it was good. I also use a small bulb of garlic or just several cloves instead of a whole bulb.
Friday, December 7, 2007
Friday, November 2, 2007
Zuni Cafe Cookbook
Thank you, Mrs, for sending me on an interesting quest this week! Bet you didn't even know you did that, did you?
Pioneer Woman mentioned The Zuni Cafe Cookbook on her cooking blog in reference to brining. Our library has it and I have been enjoying it off and on all week. Cookbooks are the perfect kind of books to peruse while waiting for something else and it seems that's the kind of week I've had. Anyway, this is more than just a book of recipes. Judy gives a bit of culinary history and lots of reasons. Those who know me know I love to know 'why'!
I've always been dissatisfied with how my meat turns out - often dry or tough. Sometimes it's great, but not because I did anything to make it that way. Judy promises succulent and tender meat if I brine it. So now I've got some chicken breasts and a turkey chest brining in the fridge. The downside to all this brining is that we won't be eating any of this meat for several days. In the meantime there's always tofu! ;-)
After reading this cookbook, if I ever get to San Fransisco, I'll definitely want to eat at The Zuni Cafe!
Pioneer Woman mentioned The Zuni Cafe Cookbook on her cooking blog in reference to brining. Our library has it and I have been enjoying it off and on all week. Cookbooks are the perfect kind of books to peruse while waiting for something else and it seems that's the kind of week I've had. Anyway, this is more than just a book of recipes. Judy gives a bit of culinary history and lots of reasons. Those who know me know I love to know 'why'!
I've always been dissatisfied with how my meat turns out - often dry or tough. Sometimes it's great, but not because I did anything to make it that way. Judy promises succulent and tender meat if I brine it. So now I've got some chicken breasts and a turkey chest brining in the fridge. The downside to all this brining is that we won't be eating any of this meat for several days. In the meantime there's always tofu! ;-)
After reading this cookbook, if I ever get to San Fransisco, I'll definitely want to eat at The Zuni Cafe!
Wednesday, October 24, 2007
Eating Well
Eating Well is a magazine that I thoroughly enjoy. It has the usual recipes and photos of scrumptious looking food, but it goes much further than that. The subtitle says "Where Good Taste Meets Good Health". I have found it to be a very balanced approach to nutritious cooking and eating. Check out their website - I added it under Favorite Links.
Tuesday, October 23, 2007
Spinach, Rice and Cheese...
Zach wanted me to put this recipe on the blog. It is a favorite comfort food around here. If I mention that I have the ingredients to make this, I can very quickly have lots of helpers cleaning and chopping spinach. There really aren't any exact measurements for this one, so here goes...
Spinach Rice and Cheese
3-4 cups of uncooked rice - prepared however you like to do it. I put water in a pan (twice the amount of rice) and heat to boiling. Add 1/2 to 1 tsp. sea salt and a glug of good quality olive oil (small glug). Pour in the rice, cover and reduce heat to low for about 20 minutes. (This is for Jasmine rice. The cooking time would be longer for brown rice, and you might need a bit more water. Brown is good in this recipe too.)
1 large bunch of spinach or about 2 bags of baby spinach. Wash well, cut off stems and chop them. Chop spinach.
1 onion, chopped
Shredded sharp cheddar cheese
Soy sauce
Butter
In a large skillet, saute the chopped onion and spinach stems in a small amount of butter until they start to brown. Add hot cooked rice, and soy sauce - enough to tint it lightly - to taste. Mix well. Add chopped spinach and shredded cheddar. Mix well and serve.
This sounds strange when I write it out, but it turns out all sticky, cheesy, spinachy and not at all as bland as it sounds. I use reduced sodium soy sauce or tamari. I think some of the yumminess has to do with using good quality ingredients. It doesn't take a lot of cheese if you use a quality sharp cheddar.
Serves 5 or 6 for lunch, with fresh fruit.
Spinach Rice and Cheese
3-4 cups of uncooked rice - prepared however you like to do it. I put water in a pan (twice the amount of rice) and heat to boiling. Add 1/2 to 1 tsp. sea salt and a glug of good quality olive oil (small glug). Pour in the rice, cover and reduce heat to low for about 20 minutes. (This is for Jasmine rice. The cooking time would be longer for brown rice, and you might need a bit more water. Brown is good in this recipe too.)
1 large bunch of spinach or about 2 bags of baby spinach. Wash well, cut off stems and chop them. Chop spinach.
1 onion, chopped
Shredded sharp cheddar cheese
Soy sauce
Butter
In a large skillet, saute the chopped onion and spinach stems in a small amount of butter until they start to brown. Add hot cooked rice, and soy sauce - enough to tint it lightly - to taste. Mix well. Add chopped spinach and shredded cheddar. Mix well and serve.
This sounds strange when I write it out, but it turns out all sticky, cheesy, spinachy and not at all as bland as it sounds. I use reduced sodium soy sauce or tamari. I think some of the yumminess has to do with using good quality ingredients. It doesn't take a lot of cheese if you use a quality sharp cheddar.
Serves 5 or 6 for lunch, with fresh fruit.
Monday, October 22, 2007
Favorite Cookbook?
One of my favorite cookbooks is called Desperation Dinners! by Beverly Mills and Alicia Ross. The subtitle says "Home-cooked meals for frantic families in 20 minutes flat." The thing I appreciate most about it, besides that the meals are quick, is that it uses mostly single real ingredients.
Here's a recipe from the book that we enjoy occasionally.
Right-Away Beef Penne
2c. (8oz) penne
1# lean ground beef
2c. frozen green, red and yellow bell pepper stir-fry mix (I often use fresh)
2c. frozen corn
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. onion powder
1 can red kidney beans
1 can chili style diced tomatoes (I have used plain or fresh, adjust seasonings to taste.)
1/2 c. shredded sharp cheddar cheese
Cook penne and drain.
In extra deep 12 in. skillet, cook and crumble meat until mostly brown, about 5 min.
Add the pepper stir-fry mix, corn, chili powder, cumin, and onion powder to meat.
Stir well. Cook until meat is completely brown, 3-4 minutes more.
Drain beans and add to skillet, along with the tomatoes and their juice.
Reduce heat to medium and cook for 5 minutes, stirring occasionally.
Add drained penne to beef mixture, stir.
Sprinkle cheese on top, cover skillet, and cook just until the cheese melts, about 1 minute.
Serve.
Makes 6 servings.
Do you have a favorite cookbook to recommend?
Here's a recipe from the book that we enjoy occasionally.
Right-Away Beef Penne
2c. (8oz) penne
1# lean ground beef
2c. frozen green, red and yellow bell pepper stir-fry mix (I often use fresh)
2c. frozen corn
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. onion powder
1 can red kidney beans
1 can chili style diced tomatoes (I have used plain or fresh, adjust seasonings to taste.)
1/2 c. shredded sharp cheddar cheese
Cook penne and drain.
In extra deep 12 in. skillet, cook and crumble meat until mostly brown, about 5 min.
Add the pepper stir-fry mix, corn, chili powder, cumin, and onion powder to meat.
Stir well. Cook until meat is completely brown, 3-4 minutes more.
Drain beans and add to skillet, along with the tomatoes and their juice.
Reduce heat to medium and cook for 5 minutes, stirring occasionally.
Add drained penne to beef mixture, stir.
Sprinkle cheese on top, cover skillet, and cook just until the cheese melts, about 1 minute.
Serve.
Makes 6 servings.
Do you have a favorite cookbook to recommend?
Sunday, October 14, 2007
Brown Mexican Gravy
Another of Nancy's recipes
Brown Mexican Gravy
1 T. chili powder
Salt to taste
1 T. white flour
Dried onion
1 c. water
Dried garlic
1 tsp. cumin
Put all ingredients in small sauce pan and cook over medium heat, stirring, until thickened. Serve over enchiladas or burritos.
Brown Mexican Gravy
1 T. chili powder
Salt to taste
1 T. white flour
Dried onion
1 c. water
Dried garlic
1 tsp. cumin
Put all ingredients in small sauce pan and cook over medium heat, stirring, until thickened. Serve over enchiladas or burritos.
Raspberry Vinaigrette Salad Dressing
Here's a recipe from my sister-in-love. She's a great cook and I'll be posting some more of her recipes soon. Enjoy!
Raspberry Vinaigrette Salad Dressing
¾ c. seedless all-fruit raspberry jam
1 1/3 c. red wine vinegar
1 tsp. salt
Put the jam into 2 c. glass measuring cup and microwave on high for 1 min. or until melted. Add the vinegar, salt, pepper and whisk until well combined. Original recipe called for 1 cup of oil, and a tsp. of salt
Raspberry Vinaigrette Salad Dressing
¾ c. seedless all-fruit raspberry jam
1 1/3 c. red wine vinegar
1 tsp. salt
Put the jam into 2 c. glass measuring cup and microwave on high for 1 min. or until melted. Add the vinegar, salt, pepper and whisk until well combined. Original recipe called for 1 cup of oil, and a tsp. of salt
Thursday, October 4, 2007
Roasted Tomato and Red Pepper Bisque
This is very similar to a soup that Panera served a couple of years ago. I modified it to take out a can of tomato soup. It is especially good served with toasted cheese sandwiches or cheese and crackers.
28 oz. can Fire Roasted Tomatoes (or two 14.5 oz. cans)
15 oz. jar Roasted Red Peppers, drained
2 Tbsp. tomato paste
2 Tbsp. flour
1 tsp. sugar
1/4 c. cool water
3 c. vegetable broth
1 carrot, diced
2 ribs celery, diced
1 sm. onion, diced
2 Tbsp. olive oil
Dash Tabasco sauce
1/4 - 1/2 c. heavy cream
Saute onion, carrot and celery in oil until tender. Add vegetable broth, tomatoes, and peppers. Simmer about 20 minutes to blend flavors. Puree with hand blender, but leave some chunks if you like. Mix tomato paste, flour and sugar with cool water. Stir into soup and bring to boil, stirring constantly. Boil 1 minute (This is an important step to cook the flour!) Season with Tabasco and add cream just before serving.
28 oz. can Fire Roasted Tomatoes (or two 14.5 oz. cans)
15 oz. jar Roasted Red Peppers, drained
2 Tbsp. tomato paste
2 Tbsp. flour
1 tsp. sugar
1/4 c. cool water
3 c. vegetable broth
1 carrot, diced
2 ribs celery, diced
1 sm. onion, diced
2 Tbsp. olive oil
Dash Tabasco sauce
1/4 - 1/2 c. heavy cream
Saute onion, carrot and celery in oil until tender. Add vegetable broth, tomatoes, and peppers. Simmer about 20 minutes to blend flavors. Puree with hand blender, but leave some chunks if you like. Mix tomato paste, flour and sugar with cool water. Stir into soup and bring to boil, stirring constantly. Boil 1 minute (This is an important step to cook the flour!) Season with Tabasco and add cream just before serving.
Granola
Here's my favorite granola recipe. I modeled it after the Big Sky Bread Co. granola that you can sometimes buy around here - and pay a fortune for!
6 - 8 c. rolled oats
1 - 1 1/2 c. almonds - broken a bit if you like
1/2 c. pumpkin seeds or pepitas
1/4 c. sunflower seeds
1/4 c. sesame seeds
1/4 c. ground flax seeds
2/3 c. honey
1/2 c. oil - use best quality, your choice
1/8-1/2 c. brown sugar
2 tsp. real vanilla
1/2 - 1 tsp. sea salt
Combine oats, nuts and seeds in a large bowl. Mix remaining ingredients and pour over oats, nuts, and seeds. Spread in a larg baking pan.
Bake at 300*F. for 30 minutes, stirring half way through. Or bake at 350*F. for 15 min. stirring every 5 minutes. If you prefer it dark and crispy you may have to bake it longer. It does crisp up a bit as it cools.
Enjoy!
6 - 8 c. rolled oats
1 - 1 1/2 c. almonds - broken a bit if you like
1/2 c. pumpkin seeds or pepitas
1/4 c. sunflower seeds
1/4 c. sesame seeds
1/4 c. ground flax seeds
2/3 c. honey
1/2 c. oil - use best quality, your choice
1/8-1/2 c. brown sugar
2 tsp. real vanilla
1/2 - 1 tsp. sea salt
Combine oats, nuts and seeds in a large bowl. Mix remaining ingredients and pour over oats, nuts, and seeds. Spread in a larg baking pan.
Bake at 300*F. for 30 minutes, stirring half way through. Or bake at 350*F. for 15 min. stirring every 5 minutes. If you prefer it dark and crispy you may have to bake it longer. It does crisp up a bit as it cools.
Enjoy!
Still Working on Ketchup...
I tried a ketchup recipe but the kids said it tasted more like apple butter than ketchup. I'll try again one of these days. I found several recipes but I really don't want to start with fresh tomatoes. The recipe I tried started with tomato paste and I found it without any additives. It gives the right texture. I just have to get the seasonings right.
Tuesday, September 25, 2007
Ketchup?
Anybody ever make homemade ketchup? Jesse called it potato sauce when he was little and my crowd still likes it a lot. I've been scoping out some recipes... It sure would be nice to feel good about serving it.
Dinner Tonight
Swiss Steak with Tomato
2-3 lb. round steak - about 1 in. thick
2 T. flour
1 T. olive oil
2 large onions
1/2 green pepper
2 large tomatoes, chopped or pureed
1 clove garlic
1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
Cut off visible fat from steak. Cut the steak into serving size pieces. Sprinkle the steak with flour and pound it a bit between sheets of waxed paper.
Heat oil in skillet. I used a nonstick electric frying pan. You may need more oil if you use a regular skillet. Cook steak until well browned on both sides. Remove from skillet and place in crock pot.
To drippings in skillet add onion and green pepper. Cook stirring frequently until onions are browned. Add tomatoes and seasonings. Heat until bubbly then pour over meat in crock pot.
Cook in crock pot on low for 6 - 8 hours.
Serve over real mashed potatoes, rice or pasta.
And don't forget the veggies!
2-3 lb. round steak - about 1 in. thick
2 T. flour
1 T. olive oil
2 large onions
1/2 green pepper
2 large tomatoes, chopped or pureed
1 clove garlic
1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
Cut off visible fat from steak. Cut the steak into serving size pieces. Sprinkle the steak with flour and pound it a bit between sheets of waxed paper.
Heat oil in skillet. I used a nonstick electric frying pan. You may need more oil if you use a regular skillet. Cook steak until well browned on both sides. Remove from skillet and place in crock pot.
To drippings in skillet add onion and green pepper. Cook stirring frequently until onions are browned. Add tomatoes and seasonings. Heat until bubbly then pour over meat in crock pot.
Cook in crock pot on low for 6 - 8 hours.
Serve over real mashed potatoes, rice or pasta.
And don't forget the veggies!
Welcome!
A few weeks ago I had a conversation with my friend Angel about maybe doing a dinner club using recipes that were friendly to families with special dietary needs. I think that would be lots of fun! In the meantime, I decided to set up this blog so that we could start gathering some possible recipes and menu ideas.
Please join me by sending your great recipes to my e-mail address rigelzoo@yahoo.com or by commenting on this blog.
In order to make the recipes safe for everyone, please use single ingredients or those with a few clearly listed ingredients. For example a bag of frozen green beans says on the ingredients: beans, salt. Do not use anything that says 'natural flavors' (whatever that is...) or a mixture like 'teryaki sauce'.
And we're off...
Please join me by sending your great recipes to my e-mail address rigelzoo@yahoo.com or by commenting on this blog.
In order to make the recipes safe for everyone, please use single ingredients or those with a few clearly listed ingredients. For example a bag of frozen green beans says on the ingredients: beans, salt. Do not use anything that says 'natural flavors' (whatever that is...) or a mixture like 'teryaki sauce'.
And we're off...
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