Recipe Round Up and Out!

This post concludes my adventure in recipe trying for 2010.  I had some definite successes!  It was fun to become more acquainted with my kitchen and try new foods.  I look forward to more new yummies in 2011!

Gingersnaps (#27)

These cookies are the most delicious cookies I have ever made.  The recipe came from a Minneapolis grocery store that Doug and his co-workers visited on a field trip to the Twin Cities.  I will not post the recipe though.  I am holding it hostage as "my secret" for what I hope to become one of my specialties.  

White Chocolate Macadamia Cranberry Dreams (#28)

These treats are dreamy, indeed!  LOVE them!  Delightfully vanilla and perfect when the rare but ugly chocolate lurks.

Pecan Turtle Bars (#29)

Successful, but not show-stopping.  I will use extra chocolate on top if I make these again.  

Egg and Sausage Casserole (#30)

I made this breakfast dish for my in-laws during our Christmas visit.  It was AMAZING!  I followed the suggestion to add 3/4 c milk and use 10 eggs.  One thing I love about recipes like this is that you could add nearly anything to it and it would still be a huge success.  Mmm!  I hope to make this a Christmas tradition!

Sweet and Salty Walnuts (#31)

This snack recipe came from another magazine Doug brought home to me from his Minneapolis Grocery Store Tour 2010.  It used oil, sugar, salt, and cayenne to coat the walnuts before roasting them in the oven.  The fragrance while these were in the oven was heavenly.  They tasted good too! 

Roasted Artichoke Dip (#32)

Again, a product of Minneapolis Grocery Store Tour 2010.  Made pretty similarly to hummus, but with artichokes instead.  Tasty!

Quick Hoppin' John Soup (#33)

Hearty, easy, and lucky for the New Year with black eyed peas.  Good stuff!

Recipes of Late...

I've done a little hostessing in the last month, it's one of my favorite things to do!  So, here are the new recipes that I gave a whirl.  I LOVED them all!


Pumpkin-Pecan Butter (#22) on Made From Scratch Scones (#23)
These recipes were super easy to whip up and tantalizing for the taste buds!  The pumkin butter recipe could easily be cut in 1/2 if desired.  I put about 1/2 in a freezer safe container to bring out at Christmas.  Mmmm!

Dark Chocolate Butter (#24) on Pumpkin-Spice Scones
Again, super easy but the scones came from a box.  No judging!  Still, the dark chocolate butter is highly recommended!

Mulled Bourbon Cider (#25)
This is delicious and just right for a dessert drink!

8 C apple cider or juice
4 whole cloves
4 whole allspice berries
4 whole cardamom seeds
4 cinnamon sticks
1.5 C bourbon


Combine all ingredients except bourbon in a large saucepan.  Simmer for 20 minutes.  Strain out spices and stir in bourbon.  Serve very hot in heavy mugs.

Source: Hy-Vee Holiday Entertaining & Gift Guide, page 11.
  
Open-Faced Veggie Melt (#26)
This is such a quick fix and easy to make for 1 or 10.  Yummy!  Super easy, super fast!

1 slice hearty, whole grain bread
whole-grain Dijon mustard
1/2 ripe avocado
1-2 thin slices red onion
4-6 thin slices cucumber
sea salt
freshly ground pepper
1 slice Swiss cheese

Preheat broiler.  Spread the bread generously with mustard.  Scoop the avocado flesh from the peel with a spoon and slice lengthwise.  Fan the avocado on the bread.  Arrange the onlion slices and cucumber over the avocado and sprinkle lightly with salt and pepper.  Top with cheese.  Place under the broiler until the cheese is just melted and bubbling, about 1 minute.

Source:  Cooking to Conceive, page 81.

Spice It Up!

Pumpkin Spice Cake(#21)

This recipe is sooo easy, only 2 ingredients and some water, and super healthy.  I skipped the cool whip and recommend enjoying fresh from the oven.  Delicious!

EGGcellent!

This morning has been the PERFECT morning; yoga and a new recipe!  When I got home from yoga I was hungry for eggs and happened across this recipe on www.fitnessmagazine.com.  This dish is what I like to call a TRIPLE THREAT: super easy, incredibly healthy, and perfectly portioned for one.  Enjoy!!!

Mexican Egg Scramble(#20)

Ingredients
3 egg whites
1/4 cup canned black beans
1 ounce reduced-fat cheddar cheese
2 tablespoons salsa

Make It
Scramble 3 egg whites with 1/4 cup canned black beans (rinsed and drained) and 1 ounce reduced-fat cheddar cheese. Top with 2 tablespoons salsa, or to taste.

on the lighter side...

After eating all but two pieces of the cornbread derived from the recipe in my previous post I decided I could use fewer carbs in tonight's meal.  I found this single serving recipe as part of an advertisement for Arnold's Sandwich Thins in my October Fitness magazine.  I've never tried Arnold's thins, but his Tuna Nicoise sandwich (#19) is great; it's super fast and incredibly easy and would be a superior choice for lunch!

Ingredients:
1 Arnold/Oroweat Multi-Grain Sandwich Thins roll (I used a pita)
4 oz. canned tuna
1 T. light Dijon Vinaigrette
1 T. black olives
1/2 c. arugula loosely packed (I used baby lettuces but think the spiciness of the arugula would be scrumptious.)
1/2 c. tomato, sliced
1 T. hummus
1/2 hard boiled egg, sliced (optional-I was too impatient to wait on an egg to boil, cool, be peeled, and sliced.)
Salt and pepper to taste (optional-Again, too hungry to wait)

Directions:
Remove tuna from can and drain liquid completely.  Mix the Dijon Vinairette with tuna thoroughly.  Place the tuna on the bottom half of Sandwich Thins roll (or pita).  Add the sliced black olives, arugula, sliced tomatoes and hummus.  Per preference, add the sliced egg and salt and pepper to taste.  Finally, place the top half of the Sandwich Thins roll.
Recipe found in October 2010 Fitness Magazine, page 147.

In other news, I just cut an apple and it had 1 seed.  Weird.

Sabbatical

Well, that was a refreshing break!  If my count is correct I have made and shared 11 new recipes on the blog in 2010.  My goal is 52.  With just under 12 weeks remaining in this splendid year I am not giving up on my goal to complete and share 52 new recipes this year.  I think I can!  I think I can!  And just to prove I'm not taking myself out of the game, here are a few I've given a whirl since my last post.  Enjoy!

Banana and Kiwi Smoothie (#12)
In the spring I became acquainted with the versatility and splendor of smoothie making.  I love it when there are lots and lots of ways to do things deliciously.  Smoothies definitely fit the bill!  This is a recipe I found on Fitness Magazine's website.  I used this recipe as a mold for much experimentation and enjoyment.  I'm certain you'll find the same.

Girl's Getaway Guacamole (#13)
My friend shared this super easy approach to guacamole with me during one of our coveted getaways in May.  Mmmm!  Mmmm!  Mmmm!

2 avocados, peeled and pitted
1/2 can Rotel style tomatoes, drained
Garlic Powder
Salt

Mash avocados.  Add Rotel, garlic powder and salt to taste.  Let sit in refrigerator for about 30 minutes to allow flavors to meld.

Sangria (#14)
I made this to serve at a Book Club gathering I hosted in July.  It was rated "Outstanding."  I'd rate it "Just Okay."  But I may have messed something up and would definitely give it another go.

Sangria Blanco (#15)
Alright, so this might be stretching it a bit but this is the same link as the Sangria recipe.  The variances for the Blanco version are listed at the bottom of the recipe for the traditional Sangria recipe.  I made it for the same event on the same evening but since the final product is a different color I think it warrants independent recognition.

Don't Mind If I Dough! (#16)
I used this recipe for homemade salt-dough play dough this summer while I worked as a nanny/chauffeur.  The youngest and pals LOVED it!  It was easy to make and fun for the kids to help make.  The BEST part was baking their creations and then decorating.  FUN and FABULOUS but not so edible!

FANTASTIC!

And that's all that really needs to be said about it.  It's easy, healthy, and delicious.  The tamari does incredible things for the flavor of the greens.  The marinade is amazing.  Mmm.  DO IT!

Swiss Chard Topped with Marinated Portobello Mushrooms

Flushed with Embarrassment

Oh my goodness, it's been almost two months since I've posted.  How embarrassing!  What's really sad about my negligence is that I have so much to share.  I promise I will.  Soon.  Additionally, I've tried three new recipes since my last post!  Here they are:

Easy Pasta Casserole

I made this casserole to take to a friend's house.  I used Canadian Bacon instead of ground beef.  I think it would also be good with zucchini and the like for a vegetarian twist.  I have no idea how it tasted, but it looked good and it was certainly "easy."

Roasted Parsnips and Carrots

This gem is one of the most delicious dishes I have ever experienced.  Who knew that parsnips, when roasted, tasted like sweet little treats from Heaven?!?  AMAZING!  If you have some sort of aversion to parsnips, get over it.  This recipe is too yummy AND too easy not to give a whirl.

Skillet Chicken with Rice

I found this super easy and really inexpensive one-dish meal on page 107 of a cookbook titled "The $7 a Meal Healthy Cookbook" that I received as a Christmas gift (Thanks Elizabeth, I LOVE it!  And the apron,  THE APRON!  FANTASTIC!)  It's quick and easy and inexpensive.  Way to keep your promise Chef (and author) Susan Irby!  I used less chicken than the recipe calls for but included some black beans.  I also used vegetable broth instead of chicken broth.  YUMM-O!

3 boneless chicken breast halves, skin removed
1 T olive oil
1 15-oz. jar salsa
3/4 C chicken broth
1/2 C green bell pepper, seeded and chopped
1 C quick-cooking rice
Sea salt and lemon pepper to taste

Cut the chicken into 1-inch cubes.  Heat oil in large skillet and saute chicken until cooked, about 8 minutes.  Stir in salsa, chicken broth, and green pepper.  Bring to a boil.  Stir in the uncooked rice.  Let stand, covered, 5 minutes until rice is cooked.  Season with salt and lemon pepper. 

Two Tasty Treats!

Both of these dishes are delightful and HIGHLY RECOMMENDED.  It was my first try at both brussels sprouts and enchiladas.  I love that the brussel sprouts are oven roasted, making them crispy and crunchy and fabulous.  There is also a lot of freedom for variety in spice choices.  I'm always a fan of freedom.  My favorite part of the enchiladas is the sauce, much more natural tasting than the grocery aisle varieties.  Again, lots of freedom here.  Fill the tortillas with whatever you fancy, the sauce is the main star.  ENJOY!

Roasted Brussels Sprouts


Black Bean, Corn, and Zucchini Enchiladas

DOUBLE RECIPE DAY!!!

Hooray for DOUBLE RECIPE DAY!!!  Both of these recipes were full of new culinary experience for me. The result of my efforts was just okay but I would make each of the dishes again to rule out cook's error contributing to the mediocrity.

Falafel with Avocado Spread

I discovered falafel a few years ago and immediately knew it was a gift from Above.  Falafel is kind .of like a pinto bean burger, spiced up and fried.  Mmm.  The avocado spread used in this recipe is FANTASTIC and without a doubt the highlight of the ensemble.  The healthy take on falafel was okay.  I thought it was a tad dry.  When I make this again I will likely use more oil for the pan frying

Collard Greens and Black-Eyed Peas

My favorite thing about this dish is that it's like a warm little salad.  My acupuncturist is always telling me I need to eat more dark green, leafy vegetables. After the success with Swiss Chard earlier in my recipe making journey I thought I'd give collard greens a try. The nutrient packed collard greens and protein rich black-eyed peas make it hard to doubt the healthy benefits of the dish.

1 large bunch collard greens
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 onion, diced
1 1/2 cups cooked black-eyed peas
Dash of apple cider vinegar
Sea Salt and freshly ground pepper

Remove dry ends from collard green stems and chop leaves into bite-size pieces.

In large Dutch oven over medium heat, saute garlic and onion in olive oil until soft.  Add collard greens and stir until they turn bright green and wilt.  Add water 1 tablespoon at a time as needed to keep greens from burning.

Add black-eyed peas and vinegar and continue cooking for 3-4 minutes to heat through.  Season to taste with salt and pepper and serve.

SERVES 6

from CLEAN FOOD by Terry Walters

Heavenly Hummus!

I love, LOVE hummus.  I recently made it myself for the first time and it was SUPER EASY.  After searching and evaluating several recipes I settled on this one from the book CLEAN FOOD by Terry Walters.  I like it because it uses olive oil and tahini whereas most of the recipes I found used only one.  There is also a lot of freedom for experimentation with more, less, or additional spices.  For variety try adding some fresh chopped parsley or replacing the garbanzo beans with navy beans.  Enjoy!

Traditional Hummus

1 garlic clove, peeled
2 cups cooked chickpeas (I used canned)
3 tablespoons extra virgin olive oil
2 tablespoons tahini
1/2 teaspoon ground cumin
2 tablespoons lemon juice (Even more is better)
1/4 teaspoon sea salt
water

With food processor running, drop in garlic clove and process until minced.  Turn off processor, scrape down sides and add chickpeas, olive oil, tahini, cumin, lemon juice and salt.  Restart processor and slowly add water, making hummus slightly thinner than desired, as it will thicken when refrigerated.  Chill to combine flavors before serving.

Magnificent and Meatless!

Bela's Stuffed Red Bell Peppers

When I made the Lucky Stew earlier this weekend I decided to soak and cook the black-eyed peas myself.  I used some of the unused legumes and rice to whip up this delightful little dish.  I love the color combination of the chard and red peppers as well as the nuttiness that matches my personality.  Plus, I'd never cooked with chard before.  BONUS!  Way to go Bela!

New Year, New Recipe!

Lucky New Year's Black-eyed Pea Stew

I found this recipe on allrecipes.com.  It's name and inclusion of traditional New Year fare drew me in!  The description on the recipe page is accurate.  It has a delicious balance of flavors, not overwhelmingly cabbage or legumes.  It's stewy foundation makes me think of Ireland and beer!!!  YUMMY!  The serving size is ENORMOUS so I dished six portions rather than four and only used about half of the rice.  It was exciting to work with several ingredients I had never used before.  I think that sausage or chicken would make suitable exchanges for the hocks if desired.  How can making a dish supposing to bring good luck and wealth not be worth the effort?!?!?!