Another thing I wanted to try immediately with the new food processor is hummus. I am obsessed with it and my favorite kind is Sabra Hummus. I think I did pretty good to recreate it - thanks to the Cuisinart! I plan on trying variations of it in the future, I saw a recipe the other day for Curry and Black Bean Hummus that both looked good! Stay tuned - I will post if I try them!
Ingredients:
2 cans reduced sodium garbonzo beans (drained, reserve liquid)
1/4 cup olive oil
1 tablespoon lemon juice
1 teaspoon cumin
1 teaspoon crushed garlic
1 teaspoon salt
1 teaspoon of crushed red pepper (if you like it to have a little kick)
Directions:
Throw it all into the magical food processor and blend until smooth. Add the reserved liquid from the garbonzo beans if you want to play with the consistency. Serve with veggies or Stacy's Pita Chips, my favorite. So easy, healthy and delicious!
Sunday, January 2, 2011
Black Bean & Chicken Tortilla Soup...
...or as Tim called it - CHILI! Whatever, it is not chili! I got a new food processor today and was so excited to try it! This is a recipe I just made up - so I will do my best to put it into measurable amounts! I will definitely make this again when I am not in the mood for chili!
Ingredients:
1 - 2 cups of cooked chicken (I had cooked some in the crockpot - so it ended up being shredded - but diced grilled chicken would be good too)
1 box chicken broth
1 can of petite diced tomatoes with chiles
1 can of stewed tomatoes
2 can of black beans (divided)
1 cup of frozen corn
4 chipotle peppers in adobe sauce (optional - do not use these if you do not like spicy soup, Tim could barely hang)
1 Tbsp of cumin
1 Tbsp of chili powder
salt and pepper to taste
Garnishments - all optional, but highly recommended:
6 small CORN tortillas
oil for frying
salt to taste
sour cream
cheese
cilantro
lime
Add both cans of tomatoes an, one can of black beans and the chipotle peppers (if using) to the food processor. Blend until smooth! Transfer mixture to a large pot. Slowly add in chicken broth until mixed throughout. Add in chicken, the other can of black beans (drained and rinsed), the frozen corn, cumin and chili powder . Bring it to a boil and let it simmer for 45 min to 1 hour.
To prepare the garnishment, which in my opinion, may have been the best part - slice the corn tortillas in long thin strips longways and then cut in half, so you end up with about 2 inch pieces. Place the oil in a pan and heat until bubbly. Fry the tortillas until golden brown. Remove from oil and place on a paper towel to drain. Make sure to salt them while they are still hot! So yummy!
Ingredients:
1 - 2 cups of cooked chicken (I had cooked some in the crockpot - so it ended up being shredded - but diced grilled chicken would be good too)
1 box chicken broth
1 can of petite diced tomatoes with chiles
1 can of stewed tomatoes
2 can of black beans (divided)
1 cup of frozen corn
4 chipotle peppers in adobe sauce (optional - do not use these if you do not like spicy soup, Tim could barely hang)
1 Tbsp of cumin
1 Tbsp of chili powder
salt and pepper to taste
Garnishments - all optional, but highly recommended:
6 small CORN tortillas
oil for frying
salt to taste
sour cream
cheese
cilantro
lime
Add both cans of tomatoes an, one can of black beans and the chipotle peppers (if using) to the food processor. Blend until smooth! Transfer mixture to a large pot. Slowly add in chicken broth until mixed throughout. Add in chicken, the other can of black beans (drained and rinsed), the frozen corn, cumin and chili powder . Bring it to a boil and let it simmer for 45 min to 1 hour.
To prepare the garnishment, which in my opinion, may have been the best part - slice the corn tortillas in long thin strips longways and then cut in half, so you end up with about 2 inch pieces. Place the oil in a pan and heat until bubbly. Fry the tortillas until golden brown. Remove from oil and place on a paper towel to drain. Make sure to salt them while they are still hot! So yummy!
Sunday, December 26, 2010
Southern Grits Casserole
Ingedients
I made this for Christmas morning breakfast since I have been on a grits kick lately! Everyone seemed to enjoy it and it was super easy! I will definitely make it again...
Ingredients
6 cups of chicken broth (original recipe calls for water but I think broth flavors the grits better)
2 cups uncooked grits
1/2 cup butter, divided (I cut this in half by not putting any on top)
3 cups shredded Cheddar cheese, divided
1 pound ground pork sausage
8 eggs (original recipe calls for 12)
1/2 cup milk
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheese until melted.
In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and mix into the grits. Beat together the eggs and milk in a bowl, and pour into the skillet. Lightly scramble, then mix into the grits.
Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper.
Bake 30 minutes in the preheated oven, until lightly browned.
I made this for Christmas morning breakfast since I have been on a grits kick lately! Everyone seemed to enjoy it and it was super easy! I will definitely make it again...
Ingredients
6 cups of chicken broth (original recipe calls for water but I think broth flavors the grits better)
2 cups uncooked grits
1/2 cup butter, divided (I cut this in half by not putting any on top)
3 cups shredded Cheddar cheese, divided
1 pound ground pork sausage
8 eggs (original recipe calls for 12)
1/2 cup milk
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheese until melted.
In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and mix into the grits. Beat together the eggs and milk in a bowl, and pour into the skillet. Lightly scramble, then mix into the grits.
Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper.
Bake 30 minutes in the preheated oven, until lightly browned.
Thursday, November 25, 2010
Thanksgiving Recipes - 2010
Wow - I am behind in my posting, but better late than never! For Thanksgiving we had a great dinner at my brother-in-law Matt's house on Thursday. Matt and his wife Lauren were great hosts and we had wonderful food and got to spend quality time with that side of the family in Indianapolis. I brought my grandma's famous corn. There really is no recipe for this - it is just fresh corn, cut off the cob, with salt, sugar and pepper. She and poppy makes it in the summer from corn given to them by local farmers and they store it in freezer bags so we can enjoy it all winter long! Then I made a green bean casserole. I like this particular recipe because it has pecans and lots of cheddar cheese.
Cheddar-Pecan Green Bean Casserole
Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen
The Saturday after Thanksgiving, I was lucky enough to be able to spend more QT with my side of the family at my sister Krista's house. I made Sausage, Apple, and Fennel Corn Bread Dressing. This is the second year in a row that I have made it for Thanksgiving and it is a big hit. I love cooking with fresh fennel. The other thing that Krista asked me to bring, is also one of my favorites - Bread Pudding with Bourbon Sauce. I use the Beaumont Inn Bread Pudding and the Keeneland Bourbon Sauce.
Sausage, Apple, and Fennel Corn Bread Dressing (reposting from last year)
Becky Luigart-Stayner
Cheddar-Pecan Green Bean Casserole
Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen
The Saturday after Thanksgiving, I was lucky enough to be able to spend more QT with my side of the family at my sister Krista's house. I made Sausage, Apple, and Fennel Corn Bread Dressing. This is the second year in a row that I have made it for Thanksgiving and it is a big hit. I love cooking with fresh fennel. The other thing that Krista asked me to bring, is also one of my favorites - Bread Pudding with Bourbon Sauce. I use the Beaumont Inn Bread Pudding and the Keeneland Bourbon Sauce.
Sausage, Apple, and Fennel Corn Bread Dressing (reposting from last year)
Becky Luigart-Stayner
Krista made her yummy Squash Casserole again (also from last year), but my favorite new thing she made was the appetizer cheese balls. The recipe is appropriately named Cheese Ball Three Ways. All three were absolutely delicious!
Sunday, November 14, 2010
Dinner Tonight: Must LOVE Bourbon
Today, I didn't want to spend hours in the kitchen, but wanted something yummy, so I decided to do Pulled Pork in the Slow Cooker, with a Bourbon BBQ sauce, topped with Blue Cheese Cole Slaw with a side of Brussel Sprouts.
The pork was easy - 4lb pork tenderloin, spice rub, broth to cover the bottom of the pot, 10 hours (6 hours on high, 4 hours on low) in the crock pot. Take out the pork, shred it with a fork. Drain the remaining juices from crock pot. Put the meat back in the crock pot and pour the below BBQ sauce in, stir to cover the meat. Let it simmer on high another 30 min to an hour. Delicious. I made an extra batch of the sauce to pour over our open faced sandwiches.
I just knew I would love this sauce because it had bourbon in it... I must warn those people that just kinda like Bourbon - this sauce will be too strong for you! Even after cooking it down, you can taste the Bourbon. Love it!!! NOTE: Just use the part of the recipe to make the sauce, the ribs look good too though..
Bourbon BBQ Babyback Ribs
To serve the pulled pork, I split a slider bun, topped with meat, then this Blue Cheese Cole Slaw, and more Bourbon BBQ sauce.
For the side tonight, I made these Brussell sprouts. My friend Mindy was telling me that the recipe was out on the web and I had to try them. They are from a very high-scale recipe here in Cincinnati (BOCA) and are awesome. Well worth the wait (they take about 3 hours to cook). If you are looking for something healthy, it won't be these... There are only three ingredients, the sprouts, butter and salt.
The pork was easy - 4lb pork tenderloin, spice rub, broth to cover the bottom of the pot, 10 hours (6 hours on high, 4 hours on low) in the crock pot. Take out the pork, shred it with a fork. Drain the remaining juices from crock pot. Put the meat back in the crock pot and pour the below BBQ sauce in, stir to cover the meat. Let it simmer on high another 30 min to an hour. Delicious. I made an extra batch of the sauce to pour over our open faced sandwiches.
I just knew I would love this sauce because it had bourbon in it... I must warn those people that just kinda like Bourbon - this sauce will be too strong for you! Even after cooking it down, you can taste the Bourbon. Love it!!! NOTE: Just use the part of the recipe to make the sauce, the ribs look good too though..
Bourbon BBQ Babyback Ribs
To serve the pulled pork, I split a slider bun, topped with meat, then this Blue Cheese Cole Slaw, and more Bourbon BBQ sauce.
For the side tonight, I made these Brussell sprouts. My friend Mindy was telling me that the recipe was out on the web and I had to try them. They are from a very high-scale recipe here in Cincinnati (BOCA) and are awesome. Well worth the wait (they take about 3 hours to cook). If you are looking for something healthy, it won't be these... There are only three ingredients, the sprouts, butter and salt.
Friday, October 29, 2010
Downeast Maine Pumpkin Bread
Ariel made this for the Bluegrass for Babies event. I wasn't able to try it out, but according to the ratings on the site - it is 5 stars out of almost 4,000 reviews! I am going to try it for sure!!!
Ingredients
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
From - http://www.allrecipes.com/
By: Laurie Bennett
By: Laurie Bennett
Festive Feta Spread
Trisha makes this dip for Bunco and it is awesome and it is from Weight Watchers, so it is good for you!
Ingredients:
7 oz roasted red peppers, packed in water, drained
1 pound(s) 1/3 less-fat cream cheese, two 8-oz blocks, softened, cut up
4 oz reduced-fat feta cheese, crumbled
1 large garlic clove(s), peeled
1/4 tsp black pepper, freshly ground
3 Tbsp dill, fresh, chopped
1/4 cup(s) dill, fresh, whole sprigs
10 1/2 oz baked low-fat tortilla chips
7 oz roasted red peppers, packed in water, drained
1 pound(s) 1/3 less-fat cream cheese, two 8-oz blocks, softened, cut up
4 oz reduced-fat feta cheese, crumbled
1 large garlic clove(s), peeled
1/4 tsp black pepper, freshly ground
3 Tbsp dill, fresh, chopped
1/4 cup(s) dill, fresh, whole sprigs
10 1/2 oz baked low-fat tortilla chips
Instructions:
Slice off a 1 1/2-inch piece of roasted pepper to use for garnish; wrap and refrigerate. In a food processor, combine remaining roasted peppers, cream cheese, feta cheese, garlic and black pepper; process until smooth. Add chopped dill; pulse until evenly distributed.
Scrape mixture into a serving bowl; cover with plastic wrap and refrigerate at least 1 hour (or up to 5 days) to firm up slightly and for flavors to blend.
To serve, smooth surface of dip with a spatula. Arrange dill sprigs on top in a circular fashion to form a “wreath;” cut reserved piece of roasted pepper into tiny “berries" and place on wreath. Or create any other decorative pattern you desire. Yields about 3 tablespoons of spread and 8 chips per serving.
Notes:
This recipe can be cut in half to serve 8, but it keeps so well (up to 5 days refrigerated) that it makes sense to make the whole batch to have on hand for unexpected holiday guests. Serve with pita wedges, whole grain crisp breads or crackers and/or raw vegetables. (The dip alone is 2 POINTS values for 3 tablespoons.)
This recipe can be cut in half to serve 8, but it keeps so well (up to 5 days refrigerated) that it makes sense to make the whole batch to have on hand for unexpected holiday guests. Serve with pita wedges, whole grain crisp breads or crackers and/or raw vegetables. (The dip alone is 2 POINTS values for 3 tablespoons.)
Subscribe to:
Posts (Atom)
