Author: Laura

Categories
Bases & Stored Food Preparation Main Dish Side

Black Beans and Quinoa

  • 1 tsp. vegetable oil or butter
  • 1 onion, chopped
  • 3 cloves garlic, peeled and chopped
  • ¾ c. uncooked quinoa
  • 1 ½ c. vegetable broth
  • 1 tsp. ground cumin
  • ¼ tsp. cayenne pepper (I don’t add this; I sprinkle it on the adult’s servings)
  • salt and pepper to taste
  • 1 c. corn kernels, frozen or canned
  • 2 (15 ounce) cans black beans, rinsed and drained
  • ½ c. chopped fresh cilantro

Heat the oil in a medium saucepan over medium heat. Stir in the onion and saute until lightly browned; add the garlic the last minute or two. Throw the quinoa into the saucepan with the onions and add the vegetable broth. Season with cumin, cayenne pepper (or hold till later), salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes. Stir the corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans. Sprinkle cilantro on each plate – my kids won’t eat cilantro (I don’t know what’s wrong with them). The grown-ups at my house like to sprinkle ours with cayenne.

 

Another option with black beans from storage is at: http://honeyvillefarms.blogspot.com/2015/02/quinoa-black-beans.html

Categories
Main Dish

Raspberry Chicken & Green Rice

6 chicken breasts
¼ cup raspberries
½ cup raspberry jan
½ pineapple concentrate
½ cup soy sauce
2 TB vinegar
½ tsp chili powder
½ tsp curry powder
½ tsp garlic powder

MARINATE OVERNIGHT
350
30m

Prep time 5m
Marinate time overnight
Cook time 30m
Total time 35m overnight marinate

OR /OR IOr

Honey Lime Enchiladas
1.5 lbs pork or chicken, cooked and shredded
Sauce:
⅓ c honey
¼ c lime juice
1 Tb chili powder
½ tsp garlic powder
2 (10 oz) cans green enchilada sauce
equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortillas
Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.
Lightly spray 2 pans with non-stick baking spray. (I usually use one 9×13 and one 9×9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.
Pour remainder of sauce over enchiladas and sprinkle more cheese on top – don’t be stingy! (I sometimes use more like 1½ cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. It is now time to WOW your family!!

Green Rice

Ingredients

  • 1 ½ cups rice
  • 3 cups Water
  • 1 tbsp Oil
  • Juice of 1 Lime
  • 4 tsp Bullion
  • 2-3 cloves Garlic
  • ½ bunch Cilantro
  • 1 can Green Chilies
  • ½ tsp Salt
  • 1 medium Onion

Directions

Fry all but rice and water in the oil. Add rice to mixture and fry. Add water and bring to a boil, then reduce heat to simmer.

Categories
Main Dish

Wolfgang Puck

3 chicken breasts
½ pack mushrooms
Diced and cooked in butter with 5 clove garlic

After sautéed add 1 serving marinara and ⅓ serving Alfredo

Simmer 10m
Serve over pasta

Prep time 10m
Cook time 30m
Total time 40m

Categories
Soup

Chicken Cream Soup

In a pot combine
1-2 servings cream soup
½ cup milk
1 cup sour cream
One can chicken chunks
Salt and pepper to taste

In a saucepan combine
heat thoroughly and add to cream mixture
1 cup carrots
3-4 medium potatoes
1 cup celery (small small pieces)
½ large onion

Cook 1-2 cups egg noodles and add AT END

Categories
Soup

Split Pea Soup

Ingredients

  • 16oz dried split green peas
  • 2 quarts water
  • 4 tbsp oil
  • 2 cups copped onion
  • 2 cups chopped carrots
  • 2 cups sliced celery
  • 4 cloves garlic
  • ham bone with leftover meat
  • 4 cups cubed ham
  • 2 quarts water
  • 1 tsp salt
  • ½ tsp black pepper

Directions

  • boil peas over medium-high heat, reduce heat and simmer 1 hour
  • drain
  • heat oil saute veggies and garlic
  • add all together bring to boil reduce and simmer one hour

servings 12 to 16

Categories
Soup

Lentil Soup

Ingredients

2 cups lentils
1½ quarts water
6 cubes chicken bouillon (6 tsp bouillon)
1 can stewed tomatoes
1 bay leaf
1 chopped onion
½ pound ground turkey cooked
3 diced carrots
Salt and pepper to taste

Directions

add all together
bring to boil
boil until tender

prep time  15m
cook time 30m
total time 45m

This makes more than it might look like. Be very certain if you think of doubling it.

Categories
Main Dish Quick Prep

Stroganoff

Ingredients

  • 1½ lb Hamburger
  • 2 can Cream of Mushroom Soup
  • 2 can Milk
  • 1½ cup Sour Cream
  • Salt and Pepper to taste
  • Rice or Noodles

Directions

Brown hamburger season generously with salt and pepper. Add soup, milk, and sour cream. Simmer until desired consistency is reached.

Serve over noodles or rice.

Categories
Bread Breakfast Dessert Side

Lemon Poppy Seed Muffins

Total Time: 45 minutes
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 10-12

Ingredients:

½ cup sweet creamy butter, softened
⅔ cup sugar
2 large eggs, separated
1 ⅓ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoons poppy seeds
2 lemons, zest of, grated
¼ teaspoon salt
½ cup buttermilk or ½ cup plain yogurt
2 tablespoons lemon juice
1 teaspoon vanilla

Directions:

  1. Preheat oven to 350°F Coat muffin tin with nonstick cooking spray.
  2. In a large bowl, cream the butter and sugar until fluffy.
  3. Add the egg yolks, one at a time.
  4. Beat well after each.
  5. In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.
  6. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla.
  7. Beat just until smooth.
  8. In another bowl, beat the egg whites until soft peaks form.
  9. Gently fold them into the muffin batter until blended.
  10. Spoon the batter into the prepared pan, ¾-full.
  11. Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  12. Cool for 5 minutes before removing to cool completely.
  13. I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.

Read more: http://www.food.com/recipe/lemon-poppy-seed-muffins-100943?oc=linkback

Categories
Main Dish

New Multi-Season Chicken

Heat season salt in ⅛-¼ cup olive oil, fry chicken breasts, add ¼ cup water and season
Put lid on until done
When water is gone and it’s oily at bottom
Brown a little then add already cooked rice

Categories
Celebrations Quick Prep Snack

New: Fun Popcorn

Popcorn
6 cups popcorn
Buy commercially?
2 tb cheese topping
¼ cup sugar, ½ tsp cinnamon