Not so much a recipe, just an easy twist on tacos.
Dump a jar of salsa on a big slab of pork and put it in the crock pot for the day. The pork will pull apart super easy and tastes great on tortillas with avocados and other taco toppings
Monday, October 12, 2009
Speaking of pumpkin.,...
I LOVE pumpkin flavored everything and would love it if anyone has any other pumpkin recipes they like for this time of year. I saw someone post something about pumpkin chocolate chip cookies on FB the other day and I think I'm going to have to go searching for a recipe.
Pumpkin Bread
This is another recipe from Stonyfield Farm Yogurt. I read the reviews that whole wheat flour substitutes well, so I am going to try it next time. I also think it would be easy to substitute pumpkin pie spice if you have that on hand instead. I'm all about muffins and breads with my coffee, so I love finding a recipe that isn't quite as much of a dessert :)
Ingredients
3 eggs
2 cups sugar
1/3 cup oil
2 cups Stonyfield lowfat vanilla yogurt
16oz can pumpkin puree
2 teaspoons cinnamon
3 teaspoons nutmeg
3 cups flour
1 teaspoon salt
1 tablespoon baking soda
1/2 tablespoon baking powder
Directions
Preheat oven to 400°F. Beat eggs until foamy, add sugar, oil, yogurt, pumpkin, cinnamon, and nutmeg and mix well. In a separate bowl sift together flour, salt, baking soda and baking powder. Add dry ingredients slowly to the yogurt mixture and mix until moist. Pour into 2 greased and floured 9x5x13-inch loaf pans. Bake for 35-40 minutes. Loaves should be golden brown on top.
Yields two loaves of bread with 12 sliced each.
Ingredients
3 eggs
2 cups sugar
1/3 cup oil
2 cups Stonyfield lowfat vanilla yogurt
16oz can pumpkin puree
2 teaspoons cinnamon
3 teaspoons nutmeg
3 cups flour
1 teaspoon salt
1 tablespoon baking soda
1/2 tablespoon baking powder
Directions
Preheat oven to 400°F. Beat eggs until foamy, add sugar, oil, yogurt, pumpkin, cinnamon, and nutmeg and mix well. In a separate bowl sift together flour, salt, baking soda and baking powder. Add dry ingredients slowly to the yogurt mixture and mix until moist. Pour into 2 greased and floured 9x5x13-inch loaf pans. Bake for 35-40 minutes. Loaves should be golden brown on top.
Yields two loaves of bread with 12 sliced each.
Spicy Tomato Soup
Another Giada recipe. This is probably the easiest thing ever to make and it tasted great on a chilly evening.
Ingredients
• 3 tablespoons olive oil
• 2 carrots, peeled and chopped
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)
• 2 (14-ounce) cans chicken broth
• 1 (15-ounce) can cannellini beans , drained and rinsed
• 1/2 teaspoon red pepper flakes
• 1/2 cup pastina pasta (or any small pasta)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
Directions
Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.
Ingredients
• 3 tablespoons olive oil
• 2 carrots, peeled and chopped
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)
• 2 (14-ounce) cans chicken broth
• 1 (15-ounce) can cannellini beans , drained and rinsed
• 1/2 teaspoon red pepper flakes
• 1/2 cup pastina pasta (or any small pasta)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
Directions
Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.
Saturday, September 26, 2009
cookbooks
if you guys are like me, you have 800 cookbooks of which i use like 3. so i thought we could share which cookbooks we've found that are actually useful. i have 2 favorites:
1. Better Homes and Gardens cookbook. I have both the old and the new one. different recipes in each, but it also has conversions, substitutions, cooking methods, etc....
2. 365 Quick, easy & inexpensive dinners by Penny E. Stone. this one has a lot of kid friendly menus too. mostly i like it b/c they are simple and i usually have all the ingredients already.
1. Better Homes and Gardens cookbook. I have both the old and the new one. different recipes in each, but it also has conversions, substitutions, cooking methods, etc....
2. 365 Quick, easy & inexpensive dinners by Penny E. Stone. this one has a lot of kid friendly menus too. mostly i like it b/c they are simple and i usually have all the ingredients already.
Thursday, September 24, 2009
Corn, Tomato, Avocado Salad
Another super easy dish that impressed Will.
Ingredients
2 cups cooked corn, fresh or frozen
1 avocado, cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1/2 cup finely diced red onion
Dressing:
2 tablespoons olive oil
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix
Ingredients
2 cups cooked corn, fresh or frozen
1 avocado, cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1/2 cup finely diced red onion
Dressing:
2 tablespoons olive oil
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix
Cottage Cheese Potatoes
I was looking for a way to use up some cottage cheese (lets face it- one little baby can't eat a whole container before the expiration date) and found this. Its super easy and yummy. I threw in some garlic and a little bit of cheddar. I haven't actually baked it yet but just the mashed taters part tastes good.
3 large Idaho potatoes
1/4 cup (1/2 stick) butter
1 cup cottage cheese
1/2 onion, diced
Salt and pepper
Paprika
Directions
Preheat the oven to 350 degrees F.
Scrub the potatoes, slice them, and put in a pot with water to cover. Boil the potatoes until tender, then drain and mash them with 2 tablespoons of the butter. Add the cottage cheese, onion, and salt and pepper to taste. Stir the mixture gently, and then put in a greased casserole. Dot with the remaining 2 tablespoons of butter and sprinkle with paprika. Bake, uncovered, for 30 minutes.
3 large Idaho potatoes
1/4 cup (1/2 stick) butter
1 cup cottage cheese
1/2 onion, diced
Salt and pepper
Paprika
Directions
Preheat the oven to 350 degrees F.
Scrub the potatoes, slice them, and put in a pot with water to cover. Boil the potatoes until tender, then drain and mash them with 2 tablespoons of the butter. Add the cottage cheese, onion, and salt and pepper to taste. Stir the mixture gently, and then put in a greased casserole. Dot with the remaining 2 tablespoons of butter and sprinkle with paprika. Bake, uncovered, for 30 minutes.
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