Foodie Friends

2010-07-18T18:40:00.000-07:00

You may have heard of the Neighborhood Hope Project, College Church's recent local mission trip--a very cool event. I took on the ambitious (I didn't realize how ambitious at the time) task of feeding the 60-100 workers dinner each night for the whole week. The vision was to provide delicious and healthy meals using local products and sustainable resources. This is one of the many great recipes I came across and served that week. You will love it, I promise! I'm sure Anna would second that. She helped me that night!! I wish I had a picture for you. It is a beautiful salad!

Orzo with Roasted Vegetables (Barefoot Contessa) Ina Garden Recipe

SERVES 6

1 small eggplant, peeled and ¾ inch diced

1 red bell pepper, 1 inch diced

1 yellow bell pepper, 1 inch diced

1 red onion, peeled and 1 inch diced

2 garlic cloves, minced

1/3 cup olive oil (or less)

1 ½ teaspoons kosher salt

½ teaspoon fresh ground black pepper

½ lb orzo pasta or rice-shaped pasta

For the dressing

1/3 cup fresh lemon juice (2 lemons)

1/3 cup olive oil

1 teaspoon kosher salt

½ teaspoon fresh ground black pepper

To assemble

4 scallions, minced (white and green parts)

¼ cup pignolis, toasted (pine nuts)

¾ lb good feta, ½ inch diced (not crumbled)

15 fresh basil leaves, cut into julienne

Preheat the oven to 425 degrees F.
Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan.
Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender.
Drain and transfer to a large serving bowl.
Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables.
Let cool to room temperature, then add the scallions, pignolis, feta, and basil.
Check the seasonings, and serve at room temperature.

Chocolate Chip Cookies

2010-06-15T17:12:00.000-07:00

I'm sure we all have our favorite chocolate chip cookie recipes. Yet, I dare you to try this recipe from New York Times. It is absolutely amazing! Slightly crisp on the outside and just perfect on the inside.

Chocolate Chip Cookies
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour (I use regular white flour)
1 2/3 cups (8 1/2 ounces) bread flour (I use regular white flour)
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 cup of chocolate chips
Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
** I make smaller cookies (an inch ball) and bake for 8-10 minutes

Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Blackberry Cobbler

2010-04-15T19:33:00.000-07:00

My friend Missy P. sent this recipe around after we went blackberry picking a few years ago. Amazing. I've adapted it slightly based on Missy's suggestions--the crust is amazing, so you will want as much of it as you can get.

1 1/2 cups all purpose flour

1 3/4 cups white sugar, divided
1 1/2 teaspoon baking powder
3/4 teaspoon salt
9 tablespoons cold butter
1/4 cup plus 2 T boiling water
4 cups blackberries
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon lemon juice

* Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.

* In a saucepan, dissolve cornstarch in cold water. Mix in remaining 1 cup sugar (I only used 3/4 cup and it was still pretty sweet), lemon juice, and blackberries. Bring to a boil, stirring frequently. Pour berries in a 9X9 (or similar) baking dish.

* Meanwhile, in a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.Drop dough into the blackberries by spoonfuls. Place dish on foil lined baking sheet.

* Bake 25 minutes in the preheated oven until dough is golden brown.

Curried Lentils with Chicken

2010-02-14T14:31:00.000-08:00

This is really good ~ I think I have been making this dish about once a week ~ it's that good! Makes great leftovers. The curry is perfect - not too overpowering. Make it this week, it will make you happy! To complete the meal, serve over a bed of steaming rice.

Curried Lentils with Chicken
Servings: 4

1 cup brown lentils
1 tablespoon canola oil
1 small yellow onion, finely chopped
2 teaspoons curry powder
14- ounce can diced tomatoes with jalapenos (or green chilies)
4 cups cooked diced chicken or turkey (bake some chicken tenders/breasts and chop)
1/2 teaspoon salt
1/2 cup low-fat plain yogurt

In a medium saucepan over high, combine the lentils and enough water to cover. Bring to a boil, then reduce the heat to simmer and cook until the lentils are just tender, about 30 minutes. Drain and rinse under cold water. Set aside.

In a large saucepan over medium-high, heat the oil. Add the onion and cook, stirring often, until softened, two to four minutes. Add the curry powder to the onions and cook, stirring constantly, until fragrant, about one minute.

Add the reserved lentils, tomatoes, chicken (or turkey) and salt. Cook, stirring often, until heated through. Remove from heat and stir in yogurt.

Potato and Leek Soup

2010-02-10T11:00:00.000-08:00

I made this for the second time last night. Fabulous. So simple.

3 tablespoons butter
3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
2 large russet potatoes (about 18 ounces total), peeled, diced
4 1/2 cups (or more) chicken stock or canned low-salt broth

2 tablespoons chopped fresh chives

Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.

Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.

Split Pea Soup

2010-02-09T07:59:00.000-08:00

Time to revive this blog! This is my new favorite thing to make, especially since the weather is so frightful right now! If the idea of split pea soup makes you nervous, you probably haven't tasted it yet. I am a bonefide garden pea hater, and I love pea soup. So tasty and filling and bacony. Give it a try!

I got this recipe from the Williams-Sonoma "Soup" cookbook. It serves 4, so be prepared to double it if you want lots of leftovers--the first time we had it, we only ended up with a half-serving for lunch the next day.

Ingredients:
1 T olive oil
1 yellow onion, finely diced
1 celery stalk, thinly sliced
2 small carrots, peeled and thinly sliced
1 c dried green or yellow split peas, picked over, rinsed, and drained
4 cups chicken or vegetable stock
6 sliced bacon
2 T finely chopped fresh flat-leaf parsley
1/2 t finely chopped fresh marjoram or 1/4 t dried marjoram
1/2 t finely chopped fresh thyme or 1/4 t dried thyme
salt and freshly ground pepper

Directions:
1. In a large saucepan over medium heat, warm the oil. Add the onion and saute until softened, 3-5 minutes. Add the celery and carrots and saute until just slightly softened, 3 minutes.

2. Add the split peas, stock, 2 slices of bacon, parsley, marjoram, and thyme. Reduce the heat to medium-low and bring to a simmer. Cover partially and cook until peas are tender, 50-60 minutes. Discard the bacon.

3. Meanwhile, in a frying pan over medium heat, fry the remaining 4 slices bacon until crisp, about 10 minutes. Transfer to paper towels to draim. When cool, crumble and set aside.

4. Coarsely puree 2 cups of the soup in a food processor and return to the saucepan. Season with salt and pepper to taste, return the soup to medium heat, and simmer for 5 minutes longer. Taste and adjust the seasoning.

5. Ladle the soup into warmed bowls and garnish with the crumbled bacon. Serve immediately.

Because It's Fall: Pasta with Caramelized Squash and Fresh Herbs

2009-09-18T19:04:00.000-07:00

Mmm, mmm, mmm. I planted sage specifically for this recipe, and I have seriously been waiting ALL YEAR to make this again. This is from last fall's Williams Sonoma catalog. Also I don't believe in making my own pasta, so I just use good quality bowtie pasta. And, seriously, make the whole box, because it is even better leftover.

Ingredients:
9 Tbs. unsalted butter
1 kabocha or butternut squash, 2 1/2 to 3 lb., peeled, seeded and cut into 1-inch dice
2 Tbs. sugar
1/2 cup chicken or vegetable broth
Salt and freshly ground pepper, to taste
3 Tbs. finely diced shallots
1/8 tsp. freshly grated nutmeg
1 Tbs. minced fresh sage
1 tsp. fresh lemon juice
2 Tbs. minced fresh flat-leaf parsley
1 lb. fresh pasta sheets, cut into 2-inch squares (see related recipe at left)
1 oz. Parmigiano-Reggiano cheese, grated

Directions:
In a braiser over medium-high heat, melt 3 Tbs. of the butter. Add the squash in a single layer and cook, without stirring, until browned underneath, about 6 minutes. Stir the squash and cook until browned on all sides, about 4 minutes more. Add the sugar, broth, salt and pepper, cover and cook until the squash is tender, 2 to 3 minutes. Uncover and continue cooking, stirring occasionally, until the liquid evaporates and the squash is dark brown and glazed, 2 to 3 minutes more. Transfer the squash mixture to a bowl.

In the same pan over medium-high heat, melt the remaining 6 Tbs. butter until light brown spots appear, about 2 minutes. Add the shallots, nutmeg and sage and cook, stirring constantly, until the shallots begin to soften, about 1 minute. Remove the pan from the heat and stir in the lemon juice and parsley. Season with salt and pepper, then stir in the squash.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, about 3 minutes. Drain, reserving 1/2 cup of the cooking water. Add the pasta and the reserved cooking water to the squash mixture and toss to combine. Transfer the pasta to a warmed large, shallow bowl and sprinkle with some of the cheese. Serve immediately and pass the remaining cheese alongside. Serves 4 to 6.

Tom Ka Gai (Chicken and Coconut Soup)

2009-09-11T15:32:00.000-07:00

So flavorful and good. You can use less fancy ingredients, and it's still great (ie. lemon grass paste, regular green chili peppers, traditional mushrooms).

Serves 6 as an appetizer

2 c. chicken stock

2 stalks lemon grass, roughly chopped

2 chicken breasts cut into small chunks

2 T. fish sauce

2 cans coconut milk

chili oil to taste or 2 Thai chilies

1 tsp fresh ginger root, grated

1/4 c. straw mushrooms

3 green onions, bias sliced

juice of 1 lime

1 T. cilantro, chopped

Thai basil leaves for garnish (optional)

In a large pot combine stock, lemon grass and chicken, bring to a boil then reduce heat and simmer for 5-10 minutes.

Add fish sauce, coconut milk, chili oil, mushrooms, green onions, lime juice and cilantro. Simmer not boil for about 10 minutes. Serve with garnish of basil.

Bekah's Coffee Cake

2009-09-09T20:22:00.000-07:00

This is ALWAYS a hit. Anna and I have been making it for years. This post is especially for the Cokajebes. Also, it never hurts to double this recipe.

1 1/2 c. flour

1 c. sugar

2 1/2 t. baking powder

1/3 c. shortening

1/4 t. salt

Mix above ingredients together in the evening (will be lumpy). In the morning add:

1/2 c. milk

1 beaten egg

Put in greased square pan. Then mix: 1/4 c. butter, 1/2 c. sugar, 1/2 t. cinnamon. Sprinkle (or glop) over the top of other ingredients. Bake at 350 for 30-35 minutes (center will fall). Mmmmm!

Summer Fruit Salad with Mint Sugar

2009-08-02T19:43:00.000-07:00

I found this recipe when I was looking for stuff for a baby shower that used mint. It's a hit every time. Really easy fruit salad with a unique twist and it looks beautiful.

1/4 c. loosely packed fresh mint

3 T. sugar

1 1/4 lb. blackberries, left whole, or 1 1/2 lb. sweet cherries, pitted and halved

3 firm-ripe medium peaches or nectarines, halved lengthwise, pitted, and cut into 1/3 in. thick wedges

1/2 lb. seedless green grapes (1 1/2 c.), halved

Makes 6 (VERY large) servings. Pulse mint and sugar in food processor until finely ground. Sprinkle mint sugar over fruit in a large bowl and toss gently to combine. Let stand 5 minutes (or a couple hours is okay) before serving.

Mac 'n' Goat Cheese

2009-06-29T05:50:00.000-07:00

Okay, Foodie Friends, long time no post! I've discovered a couple of awesome new recipes lately and wanted to share...anyone else cooking up something new?

Here's a recipe for fancy-people's macaroni and cheese. It's possible that I was just starving when I ate it, but I thought it was so good I scarfed it up and wished I'd had more. I think it would be good with shredded chicken mixed in as well. Plus, it was so, so quick--it was all finished in about the time it took to cook the macaroni.

3/4 pound macaroni pasta
1/4 cup extra-virgin olive oil
2 cloves garlic, chopped
1 pint cheery tomatoes, halved
One 9-oz bag spinach
salt and pepper
6 ounces goat cheese, broken into chunks*
3/4 cup chopped toasted walnuts

*I've read recently that you shouldn't use the pre-crumbled goat cheese for pasta dishes like this because it doesn't melt well. I tried the pre-crumbled once, and I think these people know what they are talking about--the log of cheese was much creamier.

1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1/3 cup cooking water, and return to the pot.

2. Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add garlic and cook until golden, about 4 minutes. Stir in the tomatoes, spinach, and reserved pasta water and cook until heated through, about 4 minutes. Season with salt and peper.

3. Stir into the pasta along with the goat cheese. Transfer to a service dish and sprinkle the walnuts on top.

Recipe from Every Day with Rachael Ray, April 2009

2009-02-02T16:27:00.000-08:00

I thought my fellow foodie friends might be interested in this new website that helps you create weekly menus ... Springpad.

Banana Nut Muffins with Oatmeal Streusel

2008-07-29T19:28:00.000-07:00

I must admit -- I love just ripe bananas and really over-ripe bananas. I'm not a big fan of the in-between. I love black, very ripe bananas, because they are perfect for muffins, bread, smoothies, etc. Yesterday, I tried a new recipe from my Cooking Light cookbook. It was too good not to pass along ...

Ingredients

Muffins:

2 cups all-purpose flour

2/3 cup packed brown sugar

2 tsp baking powder

1/4 tsp ground cinnamon

1/4 tsp salt

1 cup mashed ripe banana (approx. 2 bananas)

3/4 cup low-fat milk

3 T canola oil (I used veggie oil)

1/2 tsp vanilla

1 large egg

1/2 cup chopped walnuts, toasted (I left out this time)

Streusel:

6 T regular oats

5 T flour

2 T brown sugar

2 T butter, softened

1/4 tsp cinnamon

Preparation:

Preheat oven to 375

To prepare the muffins, combine flour and next 4 ingredients (through salt) in a large bowl; make a well in center of mixture. Combine banana and next 4 ingredients (through egg) in a bowl; stir well. Add to flour mixture. Stir just until moistened; fold in walnuts. Spoon batter into 12 muffin cups. (Side note: Lately I've been decided not to use cup liners and have just sprayed the muffin tin with Pam-- saves paper and works just as well.)

To prepare streusel, combine oats and remaining ingredients in a small bowl. Blend with a pastry blender (I used a fork) until mixture resembles coarse meal. Sprinkle streusel over batter. Bake at 375 for 22 minutes or until wooden pick inserted comes out clean.

Something a little different...

2008-05-29T10:23:00.000-07:00

You know you're a full fledged mommy when you've been asked for your first time to "bake goodies" for the preschool carnival. For such a right of passage, I was compelled to find a recipe for something that would be unique, but would still sell at the bake sale. I was pretty proud of this creation, which I saw in a magazine. Use your favorite rice crispy treat recipe. Let the mixture slightly cool, then roll the it with your greased hands into rolls. Then use gummy fish and strips of green fruit roll ups. Bound to be a hit with kids and sushi-lovers!

Pork Pozole

2008-05-18T16:11:00.000-07:00

I love slow cooker recipes. I found this one in Parents magazine, which means it's very easy. It is essentially a Mexican stew. It has some interesting ingredients and Jeff is a huge fan.

1 15 oz. can yellow or white hominy, drained

1 14.5 oz. can Mexican-style diced tomatoes (I actually used tomato sauce and added some taco seasoning)

1 10 oz. can mild green enchilada sauce

1 large onion, chopped

3 cloves garlic, minced

2 tsp. ground cumin

1.5 lbs. boneless pork loin

1/2 cup chopped cilantro

1 t. lime juice

Tortilla chips

Diced avocado and lime wedges, optional

1. Combine the hominy, tomatoes, enchilada sauce, onion, garlic, and cumin in a 4 quart slow cooker. Top with pork, spooning hominy mixture over the meat. Cover and cook on hight for 2 to 2.5 hours.

2. Place pork on a cutting board. Add cilantro and lime juice to the slow cooker. Coarsely chop pork; return to cooker, and stir well. Spoon into shallow bowls. Serve with tortilla chips, and if your family is a fan of avocado and lime, include them too. Makes 6 servings.

Nutrition per serving: 332 cal; 29g protein; 9g fat; 31g carb; 461mg sodium; 5g fiber

Blueberry Bran Muffins

2008-04-16T07:08:00.000-07:00

Blueberry Bran Muffins:
1 c. white flour
1/3 c. whole wheat flour
3/4 c. wheat bran
1/3 c. plus 1 T. brown sugar
2 t. baking powder
1 t. baking soda
1/2 t. salt
1/4 t. cinnamon
1 egg( separate the yolk and white and beat the white till fluffy with a fork)
1/4 c. molasses
1 t. vanilla
2 T. canola oil
1 c. buttermilk
1 c. blueberries, fresh or frozen

1. preheat oven to 375 degrees and line a twelve cup muffin tin with paper liners.
2. mix wet and dry ingredients in separate bowls.
3. stir dry ingredients into wet just till moistened then fold in the blueberries, stirring as little as possible.
4. spoon batter into muffin cups and bake for 18 - 20 min. (test with tooth pick and do not over bake)
5. cool on wire wrack. ( Or cool in the microwave to keep them moist. My sister did this when we were younger to keep the muffins moist or to soften muffins that had been over baked in the first place.)

I got this recipe from joyofbaking.com ,a website that Austin found for me.
After making the orange flax bran muffins I wanted more so have been looking up other bran muffin recipes. I made these yesterday and can't stop eating them! They also smell soooo good when baking!
Next week I am making Banana Oat Bran Muffins and if they are good I will post that recipe too!
I am getting good at typing one handed while nursing Alyce. :)

Honey Curry Baked Chicken

2008-04-08T06:58:00.000-07:00

3 lbs. boneless, skinless chicken breasts, cut into bite sized chunks

1 stick of butter

1/2 c. honey

2 T. prepared mustard

1 t. salt

1-2 T. curry powder

Chopped peanuts and sweetened coconut flakes for garnish

White sticky rice ( a 2 cups of uncooked rice batch)

Place chicken in a 13x9 in. baking dish.

Melt butter and mix in rest of ingredients.

Pour sauce sauce over chicken.

Cover pan with foil and bake 1 1/4 hours at 350.

Remove from oven and stir to brake apart chicken chunks.

Serve over sticky white rice.

This recipe is from my Aunt and she says she puts the rice on a big platter and puts the chicken and sauce on top and serves it that way. The sauce looks runny but when it soaks into the rice it is perfect! We really liked this dish!

When I made this I cut the recipe in half and it made 3 healthy (generous ) servings.

Garnish with chopped peanuts and coconut flakes.

To balance the cake...bran muffins!

2008-03-17T18:38:00.000-07:00

About a month ago I purchased "Super Foods RX." I have really enjoyed trying to implement the super foods. I have always told Andrea that I am looking for a good breakfast "cookie" - well this bran muffin comes pretty close (I don't have time to eat breakfast at home so I always need something that I can take "to go"). I make two dozen and then freeze them in batches of six - works great! I hope someone tries them and actually likes them :).

PS: Love all the new recipes - can't wait to go grocery shopping!

Orange Bran Flax Muffins
Yields 24 muffins

1 1/2 cups oat bran
1 cup all purpose flour
1 cup ground flaxseed
1 cup natural bran
1 tablespoon baking powder
1/2 teaspoon salt
2 oranges, washed, quartered, and seeded
3/4 cup brown sugar
1 cup buttermilk
1/2 canola oil
2 eggs
1 teaspoon baking soda
1 1/2 cups raisins (can substituted white chocolate chips)

In a large bowl combine the oat bran, flour, flaxseed, natural bran, baking powder, and salt. Set aside. In a blender or food processor, combine the oranges, brown sugar, buttermilk, canola oil, eggs and baking soda. Blend well. Pour the orange mixture into the dry ingredients. Mix until well blended. Stir in the raisins. Fill paper lined muffin tins almost to the top. Bake in a 375 degree oven for 18 to 20 minutes, or until a wooden pick inserted into the center of the muffin comes out clean. Cool in tins 5 minutes before removing to a cooling rack.

Chocolate Stout Cake

2008-03-17T18:31:00.000-07:00

Alright (sorry about my foodie friends absence), I made this last year for St. Patrick's Day weekend and it is pretty amazing. It was requested again this year by my in-laws. Last year I was a little wimpy and just made a sheet cake, but this year I went big and made my first three layer cake. I know it is a little industrious but well worth it! It to is from Epicurous (after you look at the ingredients you'll know why I only make it once a year).

Cake
2 cups stout (such as Guinness)
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream

Icing
2 cups whipping cream
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

For cake:
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

For icing:
Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

Ginger Chicken and Sesame Rice

2008-03-12T17:51:00.000-07:00

After a rather scary piece of crystalized ginger at a shady Chinese buffet last year, I was certain that I did not like ginger. Wrong. It is quite tasty in the right circumstances, such as the following recipe.

Ginger Chicken with Snow Pea Salad (from the South Beach Diet Quick and Easy Meals cookbook)
Prep Time: 10 minutes Cook Time: 20 minutes
1 pound snow peas, strings removed
1 T plus 2 t canola oil, divided
1 T plus 1 t low-sodium soy sauce, divided
1 T minced fresh ginger
1 ½ pounds boneless, skinless chicken breasts
2 scallions, sliced
2 t dark sesame oil

Combine 2 teaspoons of the canola oil, 1 tablespoon of the soy sauce, and ginger in a shallow bowl. Add chicken and toss to coat.

Heat remaining canola oil in a large skillet over medium-high heat. Add chicken and cook until golden and no longer pink inside, 5 minutes per side. Transfer to a cutting board and slice.

Meanwhile, bring a medium saucepan of salted water to a boil. While chicken is cooking, boil snow peas for 2 minutes and drain.

Combine snow peas, scallions, sesame oil, and remaining 1 teaspoon of soy sauce in a mixing bowl; toss together. Serve pea salad with chicken.

Note: I usually just add the chicken to the bowl of peas, etc., toss it all up, and serve from there. Also, last time I made it I scrambling 2 eggs with a dash of soy sauce and added it to the final product. Delicious!

Sesame Brown Rice (from the William-Sonoma Essentials of Healthful Cooking book)
1 cup medium-grain brown rice
Kosher salt
2 t sesame seeds
1 t Asian sesame oil
1 T thinly sliced green onion tops

In a saucepan over high heat, bring 2 3/4 cups water to a boil. Add the rice and 1/2 teaspoon salt, stir once, reduce the heat to low, cover, and cook, without stirring, until all the water has been absorbed and the rice is tender, 35-45 minutes.

Meanwhile, in a small, dry frying pan over medium heat, toast the sesame seeds until they are fragrant and have taken on color, about 2 minutes. Pour the seeds onto a plate and set aside.

Carefully lift the cover of the saucepan so that no condensation drips into the rice. Drizzle the sesame oil evenly over the top and sprinkle on half of the sesame seeds. Gently fluff the rice with a chopstick or the handle of a wooden spoon.

Spoon the rice into a warmed serving dish. Sprinkle with the remaining sesame seeds and the green onion and serve at once.

Cuban-Style Grilled Flank Steak

2008-03-07T06:51:00.001-08:00

For Telfer. And any other grill-masters on this list.

2 pounds flank steak
3 T extra virgin olive oil
1 T cumin
2 T grill seasoning
1 lime
1 medium sweet onion, thinly sliced

Put the flank steak in a shallow dish and drizzle with 2 T extra-virgin olive oil to coat. Mix grill seasoning with cumin in a small dish; add the zest of the lime and mix together with your fingers. Rub the mixture over the steak evenly.

Grill the steak on a hot grill or grill pan and cook 4-5 minutes for medium rare, 10 minutes for medium well. Turn and cook an additional 3 minutes for medium rare, 5-7 for medium well. Remove from heat and let sit five minutes to allow juices to redistribute.

While steak is grilling, saute sliced onions in a skillet with 1 T extra-virgin olive oil.

Very thinly slice the cooked steak on an angle, working against the grain, and pile meat onto a serving platter. Cut the lime that you zested into wedges and squeeze the juice over the meat, then top with the sauteed onions. Serve with rice and black beans, if desired.

Note: While the flank steak is superb and my favorite, this recipe also works for chicken and, for those veggie lovers out there, grilled portabello mushrooms (if you eat that kind of gross thing...). Also, we have started grilling up some peppers and cherry tomatoes with the onions and serving the whole slew of veggies over the meat. Delicious.

Recipe courtesy of Rachael Ray. Again.

Creamy Chicken Enchiladas

2008-02-29T09:08:00.000-08:00

1 can cream of chicken soup

1 cup sour cream

1 cup chunky salsa

1 small can chopped green chillies (4 oz)

2 teaspoons chilli powder

2 cups chopped,cooked chicken or turkey

1 cup grated monteray jack cheese

1 cup grated sharp chedder cheese

8-10 fajita sized flour

Mix soup,sour cream,salsa,green chillies and chilli powder.

Mix 1 cup of sauce mixture with chicken and about half of the cheese.

Spread a layer of sauce in the bottom of a 13 x 9 in. pan.

Spread 1/4 cup or more of the chicken mixture down the middle of each tortilla and place seam down in pan.

Spread remaining sauce on top and sprinkle with the rest of the cheese.

Cover with tin foil and bake @ 350 for 40 minutes or till hot and bubbly.

Cool a few minutes to thicken and serve with rice and sprinkle with chopped tomato and green onion if desired.

These are the yummiest enchiladas ever! I found the recipe at the campbells soup kitchen website and after reading a bunch of raving reviews I tried it and have made it several times! It doesn't taste like canned soup at all and Austin really likes it! (which is the only reason I ever make anything twice!:)

This is the first time I've ever posted anything so I hope it works!:)

Weekend with the Girls

2008-01-31T16:06:00.000-08:00

RaChelle asked me for two recipes that I made when they were down earlier this month and I thought I should post them on Foodie Friends....because I am a slacker. I love fritattas a lot - they are easy and fun to make and you can just put almost anything in them. Oh, and both recipes are from Epicurious.

Leek and Asparagus Frittata
Ingredients
2 tablespoons (1/4 stick) butter
1 cup chopped leeks (white and pale green parts only)
1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
1 cup sliced stemmed shiitake mushrooms
8 large omega-3 eggs
1 cup diced Fontina cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

Preparation
Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

Notes: I hate mushrooms, so I left those out. I also added a bit of smoked salmon to about 2/3 of the fritatta - just dropped them on top - some of our group likes salmon and some don't.

Cinnamon Blueberry Muffins
Ingredients
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups blueberries (7 1/2 oz)

Special equipment: a muffin pan with 12 (1/2-cup) muffin cups; 12 foil or paper muffin liners

Preparation
Put oven rack in middle position and preheat oven to 400°F. Put liners in muffin cups.

Whisk together butter, brown sugar, milk, and egg in a bowl until combined well. Whisk together flour, baking powder, cinnamon, and salt in a large bowl. Add milk mixture and stir until just combined. Fold in blueberries gently.

Divide batter among muffin cups and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.

Notes: these are my favorite muffins of all time.

Shaker Chicken and Noodle Soup

2008-01-13T19:37:00.001-08:00

My mom and I made a double recipe of this soup over Christmas. We feed 8 people and had leftovers for later. It is quite the comfort soup.

Shaker Chicken and Noodle Soup
From: Carolyn (Mom) Marble Serves: 4

7 cups chicken stock
2 T dry vermouth
2 T butter
1/2 cup heavy cream
4 oz medium egg noodles -- we find these in the freezer section
6 T flour
2/3 cups water
1 cup diced cooked chicken

Combine 1 cup stock, vermouth, butter. Bring to boil and reduce to 1/4 cup. Stir in cream. Set aside.

Meanwhile, heat remaining stock to boil. Add noodles, cook just until tender. Blend flour with water until smooth. Add to noodles/stock and stir. Boil 1-2 minutes.

Add cream mixture and chicken. Season to taste (my mom prefers white pepper, as the dish is mono-color) and serve.

Lemon Cream Cheese Cookies

2008-01-13T19:26:00.000-08:00

I'm trying to cook more and bake less in 2008-- but it doesn't mean I can't share one of my favorite cookie recipes . I have no self-control when it comes to these cookies.

Lemon Cream Cheese Cookies

Ingredients:
3/4 cup butter, softened
1- 3 oz pkg cream cheese
1 cup sugar
1 T grated lemon rind
1 egg
1 T lemon juice
3 cups flour
1/2 tsp salt
1 tsp baking powder

Blend ingredients. Shape into small balls (approx. 1 in) and place on baking sheet. Flatten with glass dipped in flour. Bake 8-10 mins. Do not overbake. Frosh while warm with glaze.

Glaze: 1 cup powdered sugar, 1/2 tsp lemon juice, 3-4 tsp milk until smooth. (You can use less milk and more lemon juice).

Indian Spiced Chickpea and Fire Roasted Tomato Soup

2008-01-07T16:41:00.000-08:00

At the risk of being the nerdy one who posts twice in a row, here we go. It's soup season (we're ignoring the fact that it was so warm here today that I went running outside. In shorts. And a tank top.), and I recently discovered a real winner. This soup is simple, warm, delicious, and healthy, and (because this is the true test of a great soup) even better the next day. I made it last week and took the last tiny bit to work today--my colleague finally asked for the recipe, since I was mmming and ahhhing so much.

This is straight from Rachael Ray, and it goes along with a pretty good Indian lamb chop dish, but the soup was the real winner. I have done a half batch for the two of us, and it yields just enough for one round of leftovers apiece.

Serves 4 as a first course
Ingredients:
1/4 c extra-virgin olive oil
2 cloves garlic, chopped
2 cans chickpeas, drained
1 small onion, coarsely chopped
2 t ground cumin
1/2 t ground cardamom
1/2 t turmeric
salt and pepper
2 c chicken of vegetable stock
1 (28-oz) can fire roasted tomatoes*
1 cup plain yogurt
Warm pita, any flavor or variety, toasted

*note about the tomatoes: on the show, Rachael used crushed fire roasted tomatoes, but at my store they only sell diced fire roasted tomatoes (which are actually a new addition to the tomato aisle, thank goodness). I just popped them in the food processor for a couple seconds once I was done with the chickpeas and it comes out splendidly.

1. Heat a medium pot with the extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes.

2. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion.

3. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes.

4. Simmer soup 5-10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.

There you go! It's, like, 5 minutes of active cooking (unless you have a crappy food processor that requires babysitting...how old does it make me to want a new food processor for my birthday?). Seriously, just typing this up makes me want to go make a batch. Yum!

On another note, Marbs, we had your chicken couscous recipe again last week, and it was even better the second time!

Thanksgiving Recap

2007-12-04T08:00:00.000-08:00

The turkey was fantastic. I think my favorite part was the gravy (so was Jenny's), which covered up my less-than-fantastic mashed potatoes (my sister and I both employed the "cook your potatoes early and keep them warm in the crockpot" idea to our own demise), but the whole thing was simply fabulous. And yes, RaChelle, my turkey cooked way faster than I expected, moving dinner up a whole hour. Yikes! Maybe it WAS a good thing I'd done the potatoes first!

There was some debate before about what stuffing recipe to use, and I hemmed and hawed until, seriously, Thanksgiving morning about whether to just use glorified Stove-Top or stuff my bird with something more exotic. The result? Compromise--I used the Apple, Sausage, and Parsnip Stuffing with Fresh Sage recipe linked to the turkey recipe, with a few alterations:

1) I did not use parsnips. Seriously, what are parsnips?
2) I used ground, Jimmy Dean-type sausage instead of sausage in casings. It was the "savory" kind (no hot sausage), and actually had sage in it, which was awesome.
3) Instead of the sourdough, I simply cooked up a box of Stovetop and mixed the rest of the ingredients in with it. I know, totally cheating, but I adore Stovetop, so why waste my time toasting sourdough when what I really want is a fancied-up box mix?

It was delish. I only had a 12 lb bird, and I think this stuffing recipe is for a 20 pound bird, plus extra on the side (and since Jason's dad doesn't like sausage I had to make regular stuffing on the side anyway), so I cut the recipe to about a quarter, give or take a few apples. I am very sad it is all eaten up, but I'm glad it was eaten up by Jason, who has never liked stuffing before.

The other thing I am sad about is that there is no more tapioca salad, which is my all-time favorite holiday (and any other day I can eat it) recipe. For the record, here is the recipe:

Tapioca Salad
Boil together in a saucepan:
2 c. water
4 T. minute tapioca
1/2 c. sugar (or Splenda works)
Once the mixture comes to a boil, take it off the stove and let it cool.

Once cool, mix in:
1 can fruit cocktail (drained)
1-2 chopped bananas
1 c. frozen strawberries or raspberries
1-2 c. cool whip (the recipe says 1, I like more)

Chill until ready to serve.

Okay, so I'm sad that the tapioca salad was all gone by the end of the weekend, but I did make it again for our Sunday school party on Saturday. My flight from Idaho was so late that by the time we made it to the party everyone was done eating. I am not sad that I got to take most of it home with me...

Coconut Pecan Chicken

2007-11-30T22:42:00.000-08:00

This is a great recipe that I discovered in the newspaper, of all places. I'm posting it now because Anna and I were talking about how in the world to use up our Costco-sized bags of pecans!

P.S. I tried Andrea's Red Curry Soup and it was awesome! It's a keeper for sure.

1 1/2 c. plain fat free yogurt

2/3 c. sweetened coconut flakes

2/3 c. panko (Japanese bread crumbs)

1/2 c. finely chopped pecans

1 1/2 pounds chicken breast, cut into 1 inch wide strips

Preheat oven to 450 degrees.

Put yogurt in a small bowl, and set aside. In a shallow pie plate, combine coconut, panko, and pecans. Dip chicken strips in yogurt to cover, then roll in panko mixture. Place strips on an oil-sprayed baking sheet. Spray top of chicken. Bake 15 minutes. Reduce heat to 350, and bake 15 more minutes. Check that coating browns but does not burn. If desired, broil 2 minutes for an even crunchier top.

Serves 6. Per serving: 288 calories, 31 g. protein, 18g carbohydrates, 12g fat (3g saturated), 67mg choloesterol, 1g fiber, 187mg sodium

Thank goodness for amazing turkey!

2007-11-27T19:37:00.000-08:00

It was a group effort for Thanksgiving this year, and since it was at our home we provided the turkey and dressing. The dressing recipe that I wanted to use is from Williams-Sonoma (Kori Frahm made it last year at our five year reunion Thanksgiving) but I could not find focaccia bread stuffing (literally, I called Trader Joe's, Wild Oats, etc.), so I chose a cornbread stuffing recipe from Sunset magazine (which I can't even find the recipe on line any more, they must of realized IT WAS NOT GOOD). Lets just say it was disappointing. BUT, that is okay, because the star of the show was the two year champion turkey recipe which Andrea mentioned in one of our first posts. Seriously, people were talking about the turkey days later. Brining is the way to go. Although (those of you that followed the recipe) did you notice that it cooks faster than the recipes suggests? Mine was done both years after about 3.5 - 4 hours. So I am wondering...maybe a lower temperature? I hope everyone had a wonderful Thanksgiving!

2007-11-27T15:57:00.000-08:00

Pumpkin Spiced Balls

*These are my new favorite. They remind me of the russian tea cookies except they are made with peacans instead of walnuts so I can eat them and you dip them in pumpkin frosting... enjoy!

Prep: 30 min. Bake 16 min. per batch Stand: 1 hour

Cookies:
1 cup butter, softened
½ cup powdered sugar
1 teaspoon vanilla
½ teaspoon pumpkin pie spice
2 cups all-purpose flour
1 cup chopped pecans, toasted*

Pumpkin Spiced Glaze:
¾ cup powdered sugar
1 teaspoon pumpkin pie spice
Cream or milk

Preheat oven to 325 degrees. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Beat in powdered sugar and vanilla until combined, scraping side of bowl occasionally. Beat in pumpkin pie spice and as much flour as you can with the electric mixer. Sir in any remaining flour and pecans.
Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Bake in preheated oven for 16 to 18 minutes or until bottoms are lightly browned. Transfer cookies to wire racks and cool completely.
Make Pumpkin Glaze by combining powders sugar and pumpkin spice in a small bowl. Stir in enough half and half, light cream or milk to make a glaze of desired consistency. Makes ½ cup.
Dip tops of cooled cookies into pumpkin-spiced glaze. Place cookies on wire racks, glazed tops up and let stand about 1 hour or until set.

Makes about 48 cookies

*To toast pecans, spread them in a single layer in a shallow baking pan. Bake in a preheated 325 degree oven for 8 to 10 minutes or until nuts are slightly golden brown, stirring once or twice. Cool completely. Chop nuts and set aside.

Traditional Sweet Potato Casserole

2007-11-25T16:50:00.000-08:00

I made this dish for Thanksgiving at the Griffiths and really enjoyed it. My parents and I decided it would become a traditional holiday dish in the Marble household -- it was that good!

Ingredients
2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes

3/4 cup packed brown sugar

1/4 cup butter, softened

1 1/2 teaspoons salt

1/2 teaspoon vanilla extract

1/2 cup finely chopped pecans, divided

2 cups miniature marshmallows

Preparation

Preheat oven to 375°.
Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.

Yield
16 servings

Grandma Bennett's Sugar Cookies

2007-11-14T16:05:00.000-08:00

For Andrea. And anyone else who likes amazing cookies.

Cream together:
1 c. sugar
1/2 c. butter
Beat in:
1 egg
1/2 c. milk
1 t. vanilla
Sift and mix in:
1/2 t. salt
4 T. baking powder
3 c flour

Roll out dough to about 1/4 inch thickness and cut into circles or shapes (or roll dough into balls and press flat).
Bake 12 minutes at 375 F.
To make them pretty, sprinkle sugar on top before baking.

I have a note here that says "greased/floured?", which I can only assume means that I did not get that tidbit of info from Professor Bennett. Amanda, help?

Pumpkin Bars

2007-11-06T13:36:00.001-08:00

This dessert is so good and so easy! Company always likes it. The recipe makes a lot so it's perfect for a crowd. Freezes well so you can make it ahead. Can serve it on paper napkins or fine china. Great for a festive fall occasion.

4 eggs
1 2/3 c. sugar
1 c. cooking oil
1 16 oz. can pumpkin
2 c. flour
2 t. baking powder
2 t. cinnamon
1 t. salt
1 t. baking soda

Icing:
1 3 oz. package softened cream cheese
1/2 c. softened butter.
1 t. vanilla
2 c. sifted powdered sugar

In mixer bowl, beat together eggs, sugar, oil, and pumpkin till light and fluffy. Stir together flour, baking powder, cinnamon, salt, and soda. Add to pumpkin mixture and mix. Spread batter in ungreased 15x10x1 inch baking pan (1 inch deep cookie sheet). Bake at 350 for 25-30 minutes. Cool. Frost.

Cream together cream cheese and butter. Stir in vanilla. Add powdered sugar a little at a time, beating till smooth.

FREE Cooking Magazine

2007-11-03T20:57:00.000-07:00

As we break for this commercial ...

Yesterday, my Food and Family magazine came in the mail. It is a free magazine sent out by Kraft Foods four to five times a year. Since it is free, the magazine is supplemented by Kraft product ads, but you don't have to use Kraft products to make the recipes. I've gotten some great ideas from it --particularly some fun baked goodies. I signed up for Food and Family two years ago and really enjoy it. If you are interested in receiving it... click here!

Thai Red Curry Soup with Chicken & Vegetables

2007-11-01T15:57:00.001-07:00

Follow the link to the recipe at Epicurious, but I am going to kind of adapt it here because I change a lot of it.

I am made this on Monday and it is one of my favorite easy dinners. I usually buy enough for two or three sets of this soup so I always have the stuff in the cupboard. Once you have the red curry paste and the fish sauce, everything is pretty easy to have on-hand.

Ingredients:

2 tablespoons oil
1 tablespoon Thai red curry paste (i buy the thai kitchen kind)
12 ounces skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips (I use the Costco chicken tenders, dump them in the pan frozen, and then cut them up IN the pan after they have cooked awhile. Eliminates all sorts of steps.
3 cups canned low-salt chicken broth (I am a huge fan of the trader joe's chicken stock in the carton. Best stuff that you can buy)
3 cups canned unsweetened coconut milk (I use the light kind)
1 tablespoon fish sauce (nam pla) Thai kitchen also sells this
1/4 cup chopped fresh basil (not to go on and on about trader joes, but in their freezer section, they have these little cubes of fresh spices like basil, garlic, parsley, etc. that you can just pop into a pot).
Any vegetable you have (frozen peas, frozen or fresh peppers, I like the tri-color bag of peppers at TJ's, eggplant, zucchini, a can of miniature corn because they're cute, can of bamboo slices, the last two you can find in the asian section of any supermarket).
About 2 T. of lime juice
A bit of lemongrass makes this even better (you can buy 2 actual stalks at the supermarket but you can also buy the squeezable tubes of fresh spices that works very easily and lasts in the fridge for quite some time). It's not necessary though. I like everything pretty spicy and it adds that for sure.

Preparation:
Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add chicken; stir 2 minutes. Add vegetables; stir 1 minute. Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve.

Note: I usually make rice to along with this. Serve the soup and then scoop as much rice as you want in the center of the bowl. It's pretty that way and more filling.

Just a little excited

2007-11-01T15:50:00.001-07:00

sweet
Originally uploaded by telfandrea

Soup is my favorite thing to cook...and I live in Southern California where we pretend seasons exist.

For the last few years I have been coveting the 7-quart Le Creuset cast iron French oven. Let me just say cost has been a deterrent (the one I want retails from about $250).

Yesterday, my mom sent me to Marshall's to look for something specific for my nieces and as I headed back to the children's department, I noticed an orange pot in the very back of the front aisle. The only Le Creuset the store had has been the exact one that I have wanted for the last five years. And at about 60% of the retail price.

My onions and garlic will sauté perfectly and my soups will be simply brilliant. For the oh so cold and long winter ahead.

Johnson Family Lentil Soup

2007-11-01T10:41:00.000-07:00

Okay, before I get going I hope that everyone is planning to comment on the recipes when they try them--good, bad, indifferent. Now for the recipe...

My dad and I agree that this soup is actually better left over, which is saying a lot, since it's really darn good fresh from the crockpot. I had the leftovers for lunch today, and they were so yummy...

I seem to remember that there are a few folks on this list who don't like tomatoes (you are crazy), and the soup is delish without it, but I think it is a great addition. Also, I probably put in twice the required garlic, which is NOT how my mom made it when I was growing up. It is (prepare for sacrilege) better. Note: I will NOT post a picture, because lentil soup looks gross. But it tastes so good. I could put a picture of my empty bowl, if you'd like.

Lentil Soup, courtesy of my mom:
1 cup lentils
5 cups water
½ lb ground beef, browned
½ c chopped onion
1 t chopped garlic
1 T salt
1/16 t pepper
½ bay leaf
Optional: one chopped tomato

Put all ingredients in a crockpot, stir, and set on low for 4-8 hours.

Like RaChelle, I cook and chop the night before, then stick it in the crockpot in the morning and let it cook all day long. At times it has gone 10-11 hours and is still really good, but if you like your soup more soupy than stewy, I'd add an extra 1/2-1 cup of water if you know it will be in the pot for a long time. As it ages it thickens, too, so keep that in mind. Unless you are married to someone who likes this soup as much as Jason and I do, it should last you for a few meals. Otherwise you may fight over the leftovers, so be prepared...

Italian Chicken Couscous

2007-10-31T14:54:00.000-07:00

This is one of the favorite recipes I acquired when I lived back east-- it is fabulous the first time around, yet makes great leftovers too. I plan to make it this weekend, so I'll add a picture later.

Ingredients:
1 Tbsp olive oil
2 cloves garlic (chopped)
1 can (14.5 oz) stewed tomatos, drained and 1/2 cup liquid reserved
1 lb skinless chicken breast, cut into 1/2" strips
1 medium onion, thinly sliced
1.5 tsp chopped fresh or 1/2 tsp dried oregano
1/8 tsp pepper
1.5 cup chicken broth
1 medium zucchini, sliced
1/2 package (10 oz package) of couscous (3/4 cup)

Instructions:
1. Heat oil in 10" skillet over medium heat. Cook garlic in oil for 1 minute, stirring frequently.
2. Stir in reserved tomato liquid, chicken, onion, oregano and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 min, stirring occasionally, until the chicken is no longer pink.
3. Stir in broth; heat to boiling. Stir in zucchini, couscous and tomatoes; remove from heat. Cover and let stand about 5 min. or until couscous is tender and liquid is absorbed.

Depending how you like your zucchini cooked, you can add it with the chicken and onions to make it more tender. Also, I'm not the biggest tomatoe fan, so I usually buy petite diced tomatoes. Enjoy!

Crock pot chili

2007-10-30T20:47:00.000-07:00

I am going to post this the "old school" way, because I was not able to find this on-line.
This is my recipe to encourage Andrea to try her crock pot again. It is yummy and easy, which are two things that I enjoy. It is from "Fix it and Forget it" ~ one of the wonderful wedding gifts that has been collecting dust on the shelf. I love the name:

Colleen's Favorite Chili

2 medium onions, coarsely chopped
1 lb. ground beef, browned and drained (I have also used ground turkey, works well too)
2 garlic cloves, minced fine, or 1/2 tsp. garlic powder
3/4 cup finely diced green peppers
2 14 1/2 oz. cans diced tomatoes
3 15 oz. cans (approx.) beans - kidney and pinto (I usually do two kidney and one pinto)
8 oz. can tomato sauce
1/4 tsp. beaumonde spice, optional
1 tsp. ground cumin
1/2 tsp. pepper
1 tsp. salt
1 Tbsp., or more, chili powder
1 tsp. dried basil
1 Tbsp. brown sugar

1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 8-10 hours, or High 5-6 hours

What is great - cook the meat and chop the onions and peppers the night before - then it is REALLY easy to put it in the crock pot before heading to work!

I make cornbread to go with it - oh, my, goodness!!:)

Cider Brined and Glazed Turkey

2007-10-29T15:46:00.001-07:00

Missy wanted this recipe from Epicurious.
Both RaChelle and I have made this turkey two years ago with great success. I am going to use it again this year, I think.