Friday, December 31, 2010
Wednesday, December 29, 2010
1 bottle dry champagne
6 sugar cubes
~2 oz orange bitters
Candied orange peel (optional)
Place one sugar cube in the bottom of a champagne glass or other cocktail glass. Squeeze 1/4 oz (1 tsp) orange bitters onto sugar cube. Fill glass with champagne and garnish with candied orange peel (if desired).
Monday, December 27, 2010
If you are going to consume alcohol, why not consume it with vegetables? This mix can also be consumed virgin-style!
Montana Mary Mix
Makes 1 gallon
92 oz HIGH FIBER tomato juice (V8)
2 cups beef broth
2 cups lemon juice
1/3 cup Worcestershire sauce
1/2 cup black olive juice
1/2 cup pepperoncini juice
2 tsp celery salt
2 Tbsp Tabasco sauce
1 1/2 tsp coarse ground black pepper
1/4 tsp liquid smoke (more if you like smokey)
Combine all ingredients and pour into a large serving container. Allow to sit in refrigerator overnight prior to serving.
For serving with vodka: Add 1 oz vodka of your choice over ice in a 12 oz glass. Fill the remainder of glass with Montana Mary Mix. Garnish with mini pickle, lime wedge, celery stick, olive, and/or pepperoncini.
Saturday, December 25, 2010
Friday, December 24, 2010
1/2 cup panko breadcrumbs
Thursday, December 23, 2010
In the mean time I thought I would share my little kitchen buddy with you. This is Friday. He knows that I am not a neat cook-- I will drop things. He's OK with that. He's always there just in case I need him for a quick clean-up job. The other two dogs get bored with this game. Not Friday. He's never in the way-- he's just there. This is what I see when I look down:
Tuesday, December 21, 2010
1 cup cocoa (Dutch is best)
2 1/2 cups powdered milk (non-fat dry milk)
1/2 tsp salt
Monday, December 20, 2010
Saturday, December 18, 2010
3/4 cup white all-purpose flour
Friday, December 17, 2010
Wednesday, December 15, 2010
Nutrition Info per 1 chimichanga: 277 calories, 3 g fat, 31 g protein, 27 g carbohydrates, 4 g fiber
Monday, December 13, 2010
Christmas Cider and Applesauce
Place apples in a large pot and cover with 9 cups of water. Add sugar, cinnamon sticks, cloves and syrup. Boil on high heat for one hour uncovered. Reduce heat to medium-low and simmer for additional two hours covered, stir occasionally.
Remove from heat and allow to cool. Remove cinnamon sticks (set aside to dry) and cloves. Use a potato masher to mash apples. Using a ladle, scoop mixture into a strainer over a large bowl. Gently press apples with a spoon to squeeze out any additional juice. Place mashed apples into a separate bowl. Continue process until all juice and apples are separated.
Place cider into glass bottles with a cinnamon stick! Do the same with the applesauce.
I like to gift the cider packaged with a small bottle of adult beverage to complement!
Sunday, December 12, 2010
I brought my Feta & Date Cheese Balls to a Christmas party last night, and I needed a cracker of some sort to spread it on. I wanted to make something that didn't distract from the flavors in the cheese balls but I also wanted a yummy homemade taste.
Crisp flatbread!! You can modify this recipe to meet your needs. You could add sprigs of rosemary or Parmesan cheeese to the top also! As far as baking goes, these were really easy! However, note that each flatbread should be cooked separately for even cooking, so allow for time for that!
Crisp Olive Oil Flatbread
1 3/4 cups all-purpose flour
1 tsp baking powder
3/4 tsp salt
1/2 tsp sugar
1/2 tsp garlic powder
1/2 cup + 2 Tbsp water
1/3 cup olive oil (plus more for brushing)
Sea salt flakes
Preheat oven and large heavy baking sheet to 400 degrees. Combine flour, baking powder, salt, sugar, and garlic powder in a medium bowl. Make a well in the center of the mixture and add water and oil. Use a spoon to gradually stir flour mixture into wet ingredients until a dough forms. Gently knead dough 4-5 times on a clean work surface.
Divide dough into 3 even pieces. Cover with plastic wrap. Roll out one ball at a time with a rolling pin to a 10-12" round(ish) shape. In my opinion, the more rustic the shape the better!
Place dough on a piece of parchment paper and place on the preheated baking sheet. With a pastry brush, lightly brush dough with olive oil and sprinkle lightly with sea salt flakes (this is where you would add the rosemary sprigs or Parmesan cheese-- press them gently into dough).
Place sheet on a rack in the bottom half of oven and bake for ~15 minutes, until flatbread is firm in texture and slightly browned around edges.
Repeat rolling out, prepping and baking with 2 remaining dough balls. Cut baked flatbread into pieces of your desired size and shape.
Serving idea: line a gift box with tissue paper, fill with flatbread pieces and garnish with ribbon.
Nutrition Info per 3-2" square pieces: 156 calories, 8 g fat, 2 g protein, 16 g carbohydrates
Friday, December 10, 2010
This is Asian-style fried rice, but with quinoa!! Quinoa is a great healthy whole grain (seed) with lots of protein! Fun fact: quinoa once saved parts of Africa from a famine! Cooking tip: make sure you rinse quinoa with cold water prior to cooking to alleviate the sour-bitter taste that it can have if this step is skipped! In 1/2 cup of quinoa there is 4 g protein! That's double the amount in rice (brown or white). Quinoa also contains lots of iron, magnesium, and phosphorus. AND it is a naturally gluten-free whole grain!
You can omit the eggs from this recipe and enjoy this as a vegan meal! We ate this as our main dish, but it would complement some sweet and sour chicken or wonton soup very well as a side!
Fried Rice QuinoaServes 6 (1 1/2 cup main dish) or 12 (3/4 cup side dish)
2 cups raw quinoa
4 cups low sodium vegetable broth
1 1/4 cups lima beans, cooked (frozen and heated are fine)
1/2 cups Chinese pea pods
2 carrots, peeled and finely sliced/chopped
4 medium eggs, beaten
1 Tbsp sesame oil
1/2 cup pineapple tidbits
3/4 cup sliced fresh mushrooms
3 Tbsp lite soy sauce
Green onion, sliced for garnish
Rinse 2 cups quinoa in cold water and drain. Boil 4 cups broth in a medium saucepan. Add quinoa and reduce to a simmer. Cover and cook for ~30 minutes of until water has been absorbed. Remove from heat and allow to sit uncovered for 5 minutes.
Heat sesame oil over medium-high heat in a large wok or skillet. Add carrots and saute until slightly tender. Add mushrooms and pea pods. Reduce heat to medium and continue to cook for ~ 5 minutes. Scrape vegetables to one side of pan and add beaten eggs to other side. Scramble eggs until cooked through and then mix into vegetables. Stir in lima beans and pineapple and mix to combine. Gently fold in quinoa and soy sauce. Heat for 5-10 minutes or until heated through.
Garnish with sliced green onions!
Nutrition Info per 1 1/2 cup serving: 285 calories, 8 g fat, 2 g saturated fat, 15 g protein, 35 g carbohydrates, 8 g fiber
Wednesday, December 8, 2010
Tuesday, December 7, 2010
This slow cooker recipe is such an easy, healthy meal! Just throw everything into the crock pot before you head up to the ski hill and when you get home....it's done! This recipe is also gluten-free and has tons of healthy fiber! Omit the chicken and you have a great vegan meal!
Navy beans are small cream-colored beans that have a mild flavor. The fiber that they contain helps to after-meal blood sugar levels as well has helps to lower cholesterol. All beans are fat-free sources of good quality protein. Navy beans are also good sources of folate, manganese, vitamin B1, phosphorus, copper, magnesium, and iron.
White Chicken Chili
2 chicken breasts, baked or grilled and diced
8 oz canned roasted diced green chilies (or roast and dice your own)
2-15 oz cans navy beans, drained
2-15 oz cans great northern beans, drained
1-15 oz can roasted diced tomatoes, drained (or roast and dice your own)
1 medium green pepper, seeded and finely diced
1 medium red pepper, seeded and finely diced
1 medium yellow onion, finely chopped
2 cloves garlic, pressed and finely minced
2 tsp cumin
1 tsp chili powder
4 cups chicken broth
Combine all ingredients into a large crock pot. Heat over low heat for 6 hours. Serve with 1 Tbsp of sour cream and garnish with crushed red pepper flakes (optional).
Nutrition Info per ~2 cups chili: 261 calories, 2 g fat, 24 g protein, 29 g carbohydrates, 9.4 g fiber
Monday, December 6, 2010
Time for a 20! This is one of my quick go-to appetizers. Everyone loves them-- especially those who have a liking for the salty-sweet combo! You can also stuff them with almonds, blue cheese, goat cheese, or olive tapenade (recipe coming soon) and then wrap them with bacon. There's not many recipes with only TWO ingredients that are so good! On that note, you could probably wrap bacon around a tire and make it taste scrumptious.
24 dried pitted dates
8 slices of bacon, medium thickness, sliced into thirds
Preheat oven to 375 degrees. Wrap a bacon slice third around each date and secure with a toothpick (place the toothpick through meaty parts of bacon for the best hold).
Place dates in a baking dish on the middle rack of oven and bake for 10-12 minutes or until bacon is fully cooked.
Best served hot, however these can be reheated in the microwave if needed!
Friday, December 3, 2010
1 medium white onion, coarsely chopped
2 ribs celery, chopped
1 cup fresh tomatoes, chopped
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
1 clove garlic, pressed and finely minced
1 Tbsp olive oil
2 Tbsp flour
1 tsp cumin
1 tsp chili powder
1 tsp vegetable seasoning mix
1 tsp Worcestershire sauce
14oz chicken stock
1 1/2 lbs de-veined and peeled shrimp
3 cups brown rice, prepared
In a large skillet, heat olive oil over medium-high heat and add garlic, onion, peppers and celery. Saute until onion becomes translucent and fragrant. Sprinkle mixture with flour and reduce heat to medium-low. Stir in chicken stock, tomatoes, cumin, chili powder, vegetable seasoning, Worcestershire sauce and shrimp. Cover and cook ~ 15-20 minutes or until shrimp are cooked through and mixture thickens.