Posts Tagged ‘recipes’

change is good.

Tuesday, July 7th, 2009

newhighlights

Finally found time to get my hair done! Yay.  Not super thrilled with it, but it’s ok.   Here’s the only pic I have of the highlights… in my favorite place in the whole world.  My bed 🙂  I have to do a post on mobile homes first though.

So… Matt made the decision to eliminate animal products from his diet.  I was okay with it since I really don’t like meat… much.  I do like grilled steak, chicken, burgers, hot dogs (kosher beef of course).  But being the supportive wife I am I decided to join him in this quest for health. 

So Sunday evening instead of eating the leftover burger (with bacon and guacomole)… or the leftover grilled brats with the chili I made Saturday… we had meatless spaghetti.  I had some pasta that was whole grain with omega-3 and flaxseed,  I sauteed garlic, onions, mushrooms and black olives in a little olive oil.  I added a jar of roasted garlic pasta sauce and some spices.  Matt mixed some pressed garlic with a little olive oil and toasted on buns.  It was delish!

Last night I made stir fry.  I cooked some whole grain brown rice… then sauteed stir fry veggies adding some garlic and squash from dad’s garden, mixed it with rice when it was ready and put some soy sauce.  Delish!  We had some pita chips with roasted red pepper hummus on the side.

Tonight I made red beans & rice.  I cooked a pound of small red beans with some cumin, onion, garlic, peppers from garden, and cilantro.  I had plain whole grain brown rice leftover from last night.  I put the beans over the rice and some salsa to top it off.  Dad’s delicious potatoes were the real treat to me!  I microwaved a few small potatoes in the steam bags and then sliced them and sprinkled kosher salt and chives on them while they sauteed in a non stick pan until golden brown.  We had some corn from dad’s garden too.  Yummy.

Later tonight I was reading a few recipes and made some dairy free mayo and then some sandwich spread for Matt… He said if he didn’t know already he would think this was tuna when I gave him a sample on whole wheat toast.  I didn’t try it yet. 

chickpeasalad

  • 1 15 ounce can garbanzo beans, drained and rinsed
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped sweet onion
  • 1/4 cup finely chopped green onions
  • 2 tablespoons sweet or dill pickle relish
  • 1 tablespoon lemon juice
  • 1/4 cup fat-free mayonnaise (I used the non dairy homemade version)
  • 8 slices whole wheat bread
  • lettuce
  • tomatoes
  • mustard

Mash beans with a bean masher. Place in a bowl and add celery, onions, relish, lemon juice and fat-free mayonnaise. Mix well. Chill to blend flavors.

Spread bread with mustard, if desired. Place about 1/2 cup of the spread on four of the bread slices. Add lettuce, tomatoes, close up and eat.

I’m not missing the meat.  At all. 

This is what I plan to cook tomorrow!

Chip and Salsa Soup
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes

  • 3 1/2 cups vegetable broth
  • 1 15 can black or pinto beans, drained and rinsed
  • 1/4 cup chopped green onions
  • 1 1/4 cups fresh salsa, mild or medium
  • 1 tablespoon canned diced green chilies
  • 1 cup corn kernels
  • 2 cups fat-free tortilla chips, broken into bite-size pieces
  • 1 cup avocado chunks

Place the broth, beans, salsa, corn, green onions and chilies in a medium saucepan. Cook over low heat for 10 minutes to blend flavors.

Place 1/2 cup of chips and 1/4 cup of avocado in each of four bowls. Ladle the soup over the avocado and chips and serve at once.

Mexican Bean Burritos
Servings: 10-12
Preparation Time: 20 minutes
Cooking Time: 3-4 hours

  • 2 cups dried pinto beans (using leftover red beans from tonight)
  • 8 cups water
  • 1/2 to 1 cup bean cooking liquid
  • 2 chopped tomatoes
  • 1 chopped bunch green onions
  • 2 cups shredded lettuce
  • 1 cup shredded soy cheese (optional)
  • Assorted Mexican salsas
  • 10-12 whole wheat flour or corn tortillas

Place the beans in a large pot with the water. Bring to a boil, cover, reduce heat slightly so they don’t boil over, and cook until tender, 3 to 4 hours. (This step can also be done in a slow cooker. Cook on high for 8-10 hours.) Drain, reserving the cooking liquid.

Mash the beans with a hand masher or portable electric beater. Add some bean cooking liquid after mashing and mix until the beans are a soft, moist consistency.

Place all the ingredients in bowls, except the tortillas. Let each person make their own burrito by layering on the ingredients of their choice. For instance, take a tortilla, spread a line of beans down the center of the tortilla, then add some tomatoes, onions and lettuce. Spoon a little of your favorite salsa over all of this, roll up the tortilla and, either place on a plate and eat it using a fork or pick it up and eat it using your fingers.

HINT: Make rice for the next two days’ meals.

I spent the entire day cleaning out my closet and my room.  Ugh.  But it’s done and since I’ve been working things like that get harder and harder to get to.  Tomorrow I have to do work.  I have to get a lot done and meet with the engineer asap to get this batch of spill plans out! 

Amanda got her housing assignment at OU.  She has been emailing her roommate.  (She’s from St. Louis and a mechanical engineer major).  I am so excited for her.  Gotta start looking for a mini-fridge now.  Her roommate is bringing a small microwave for their dorm room and amanda will take her television.

fave five.

Sunday, May 31st, 2009

After finally clearing out my huge number of unread posts on bloglines, I realized quickly that the general concensus is that blogging is taking a back seat for many people.  I’ve said it before, facebook is just flat out easier than blogging.  Instant social gratification.  You can type one sentence and connect with fifty people you haven’t seen in fifteen years.  But, I still refuse to end the blog.  I like the way I can look back at what happened two years ago in April or what that recipe was that we liked… just by searching my posts.  I still love the blog. 

In honor of “blogging…”  I am gonna list my fave five things I read on other people’s blogs this week.

1.  My friend Dena “growing up girlie” way over in S.C. has an adorable children’s shop.  She has been dabbling in sewing clothes for her sweet little girl Annie (her last name is my maiden name!).  Cool huh?  Well she made this adorable little outfit and I am so on this!  If I ever get a free moment I am going to attempt this for Iz.

dena

2.  I’ve really been intending to make this pizza I saw posted on BIGMAMA‘s blog!

bigmamapizza

3.  This was a great devo on Internet Cafe…

4.  Sandra posted a monkey bread recipe!  Matt made monkey bread when I saw it posted on Pioneer Woman a few weeks ago.  YUM.  Sandra’s reminder made me want to have some this weekend!  Sandra always posts delish recipes.

mb

5.  OHAmanda’s top ten tuesday list!  Love her!

I realize that over half of this post was about food.  There were other interesting things I read on blogs… like some info on the Gosselins I almost wish I hadn’t read, Kat saying she was going to quit blogging, Gail making tents in her dining room with the grandkids which reminded me of the tents we used to make in the dining room, and lots of other fun stuff.  Amazon books rock.

Visit Susanne to share your fave five!

so far…

Tuesday, May 26th, 2009

We had this recipe for spaghetti & meatballs last night…

Spaghetti & Meatballs

Meatballs:

  • 1/4 cup milk
  • 2 slice white bread, cut into cubes
  • 1 pound 80 percent lean ground beef
  • 1/2 medium onion, diced
  • 1 egg
  • 1 tablespoon chopped garlic
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 sticks mozzarella string cheese, cut into small cubes or 1/2 cup shredded mozzarella
  • Nonstick cooking spray

Sauce:

  • 2 tablespoons olive oil
  • 1/2 medium onion diced
  • 1 tablespoon chopped garlic
  • 1 (28-ounce) can diced tomatoes
  • 2 tablespoons freshly chopped basil leaves
  • 2 tablespoons freshly chopped parsley leaves
  • Salt and freshly ground black pepper
  • 1 (16-ounce) box spaghetti

Directions

For Meatballs

Preheat oven to 400 degrees F.

In a large bowl combine the milk and bread. Let the bread absorb the milk. Add remaining meatball ingredients except the cheese. Using your hands, gently combine all the ingredients until they are thoroughly mixed. Take about 3 tablespoons of the meat mixture and roll into a ball and press into a patty. Place a mozzarella cube or 1 tablespoon shredded cheese onto the patty and bring up the sides around the cheese and roll between hands to form a ball. Place onto a nonstick baking sheet or a baking sheet sprayed with nonstick cooking spray. Repeat process with remaining meat and cheese. Place the meatballs into the oven and cook for 12 minutes. Remove baking sheet from the oven and set aside.

For Sauce:

In a medium pot heat olive oil over medium heat. Add onion, garlic and saute for 3 minutes. Add remaining ingredients and simmer for 10 minutes. Gently stir in the meatballs and any pan drippings from baking sheet and simmer for another 5 minutes.

Spaghetti:

Cook the spaghetti in a large pot of boiling salted water until al dente, about 8 minutes. Drain and place the pasta on a large serving platter. Place the meatballs over the spaghetti, pour the sauce on top and serve immediately.

and then I made these calzones with the leftover meatballs today…

Calzones.

  • 1 pound refrigerator pizza dough (I used a batch of mom’s homemade bread dough)
  • 2 cups leftover spaghetti and meatballs, chopped
  • 1/4 cup leftover tomato sauce
  • 1/4 cup shredded mozzarella cheese

Directions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or if you have a nonstick baking sheet, lining is not necessary.

Divide the dough in 4 equal portions. Place on a floured work surface and using a rolling pin, roll out the dough into a small round about 6 to 8 inches in diameter. Repeat with remaining pieces of dough. Set aside.

Place about a quarter of the leftover spaghetti and meatballs in the center of the dough round. Top with 1 tablespoon of sauce and sprinkle with a tablespoon of cheese. Brush the edges of the dough with a bit of water. Fold the dough over to make a half circle and crimp the edge with a fork. Place on prepared baking sheet. Repeat with remain filling and dough.

Place in oven and bake for 35 minutes or until golden brown. Serve hot with a side of tomato sauce.

I’m putting these up along with a bunch of grilled corn for lunch tomorrow!

And for dinner tonight I made this!

fish & chips.

For Fish:

  • 4 small russet potatoes, washed
  • 3 cups canola plus 2 teaspoons canola oil
  • Salt and freshly ground black pepper
  • Nonstick cooking spray
  • 2 cups all-purpose flour, plus 1/2 cup for dredging
  • 2 teaspoons baking powder
  • 2 cups seltzer water
  • 4 tilapia fillets, each fillet sliced in 1/2

For Tartar Sauce:

  • 1 cup mayonnaise
  • 2 teaspoons lemon juice
  • 2 teaspoon seafood seasoning
  • 2 tablespoons pickle relish

Directions

Preheat oven to 400 degrees F. Place a baking sheet in the oven to preheat.

Using the slicing attachment on a food processor or a knife, slice the potatoes into thin discs about 1/4-inch thick. Place 1/3 of the sliced potatoes into a container with cold water and reserve for Round 2 Recipe. Place remaining 2/3 of the potatoes in a large bowl with 2 teaspoons canola oil, salt and pepper, to taste, and toss to coat. Remove the baking sheet from the oven and spray with nonstick cooking spray. Transfer the potatoes to the baking sheet and bake for 10 minutes, flip each chip and bake for another 10 minutes.

In a medium pot heat 3 cups of canola oil to 360 degrees F.

In a large bowl combine remaining dry ingredients except 1/2 cup flour and season with salt and pepper. Whisk in the seltzer water.

Place the remaining 1/2 cup flour on a plate or pie dish and season with salt and pepper. Dredge the tilapia in the flour, shake off excess, then dip into batter. Carefully place the battered fish into the hot oil. Working in batches so not to crowd the pot, fry for 6 minutes until golden brown. Remove to an oven-proof plate lined with papers towels or a brown paper bag. Repeat with remaining fillets. While frying remaining tilapia keep the cooked fillets warm in a preheated 250 degree F oven.

Serve immediately with chips and tartar sauce on the side.

For Tartar Sauce:

Combine in all ingredients in a small bowl and mix until well blended.

Gotta write post for Blue Cross North Carolina.

I didn’t eat the fish.  I hate fish.  I thougth tilapia would be mild but it smelled like fish. ewww.

Everyone else LOVED it.

Oh…. and I got a pedicure too! Yay.  I asked for black tips this time, I like the tips usually with polka dots.  The girl wanted to paint my toes bright yellow and paint black designs on them.  Not really my style, so I declined.  Then she wanted to do them like her toes.  They were cute on her but not my style either.  She is very sweet and a little hard to understand because she doesn’t speak much english.  Anyway, she ended up painting a small pink line under the black tips.  They are a little weird and I’m not sure I like them but they are just toes so whatever…

pinkblacktoes1