Friday, April 24, 2009
Thursday, April 23, 2009
1 1/2 T. olive oil
1/2 c. chopped onion
1 c. diced carrots
1 c. diced celery
1 clove garlic minced
1/4 c. flour
1/2 t. dried oregano
1/4 t. dried thyme
1 t. salt
6 c. chicken broth
2 diced and peeled baking potatoes
2 c. diced leftover roasted chicken (Costco's is great)
1 c. skim milk
2 c. uncooked noodles (fettucini, angel hair, egg noodles all work)
Heat olive oil in frying pan over medium heat. Add onion, carrots, celery, garlic and saute 5 minutes. Sprinkle flour oregano, and thyme over vegtables and cook 1 more minute. In large pot pour in broth, potatoes, salt. Bring to boil. Add vegtable mixture. Reduce heat, simmer partially covered 15 minutes. Add chicken, milk and noodles, cook 10 minutes or until noodles are tender. Check soup, and if it is now too thick add more milk. Add salt to taste. Garnish with fresh thyme and serve.
Wednesday, April 22, 2009
I love falafels (I also love chickpeas). While I was studying in Jerusalem in college, we had some great falafels while touring Israel.
This recipe comes straight from the head chef at the Jerusalem Center, Nasser. It is the best one I've tried, so I hope it works for you too. I tried to go a little healthier and baked, instead of fried, the falafels, and they still turned out great.
And the great thing about this meal is you can eat make peanut butter sandwiches out of the leftover pitas, or my kids ate them with butter and jam on them. At any rate, this gives you some versatile leftovers.
1 package of yeast, or quick rising yeast
1/2 cup warm water
3 cups all purpose flour
1 1/4 teaspoon salt
1 teaspoon granulated sugar
1 cup lukewarm water
Preparation:Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.Combine flour and salt in large bowl. Make a small depression in the middle of lour and pur yeast water in depression.Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.PLace dough on floured surface and knead for 10-15 minutes. When the dough is no longer stick and is smooth and elastic, it has been successfully kneaded. Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated. Allow to sit in a warm place for about 3 hours, or until it has doubled in size. Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick. Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes. Remove each pita with a spatula from the baking sheet and add additional pitas for baking.Take spatula and gently push down puff. Immediately place in storage bags. Storing Pita BreadPita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.
1 cup yogurt, low-fat strained (Greek-style)
1 clove garlic (small, minced)
1 tablespoon fresh dill (chopped)
1/2 teaspoon lemon peel (finely grated)
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
In a small bowl, mix yogurt with garlic, fresh dill, lemon peel, lemon juice, salt, and pepper. (I used Dannon plain yogurt and dried dill. I also didn't add the lemon peel.)
Monday, April 20, 2009
I'm excited for your blog. I'm glad to know I'm not alone in my dinner ruts. I would love to win granola!
Congratulations, Amy! Please e-mail me your address (to email@example.com) and I will make this for you very soon. Just let me know if there's anything from the recipe you'd like me to leave out or substitute.
Thanks for all your comments. I hope you'll come back often for more dinner ideas and healthy recipes. And if you have a recipe you'd like to share, please feel free to e-mail me that too. I always love new recipes!
Sunday, April 19, 2009
4 cups chicken broth
1 cup salsa
1 teaspoon garlic salt
1 teaspoon chili powder
1 teaspoon cumin
1 cup white onion
3 cups chicken breasts, cooked (sometimes I used canned chicken)
3 cans beans
Saute the onion in a little olive oil until tender. Then add remaining ingredients. Simmer for 10 minutes or so and serve warm.
2 teaspoons olive oil
1 small head of broccoli cut into bite-size chunks
1/4 teaspoon sea salt (I use regular kosher salt)
1/4 teaspoon crushed red pepper
3 garlic cloves thinly sliced
1/4 cup water
Heat oil in pan on medium high. Add brocolli, salt, garlic and red pepper flakes. Saute 2 minutes. Add 1/4 cup water. Cover, reduce heat to low and cook for 2 minutes or until brocolli is crisp-tender.
2 tablespoons butter (I use olive oil)
1 onion, finely chopped
1 red bell pepper, finely chopped
1 1/2 tablespoons jalapeno, finely chopped (I've left this out before and it was fine)
3 cloves garlic, minced
2 cubes vegetable bouillon
1 and 1/2 cups boiling water
2-15 ounce cans black beans, undrained
15 ounce can white beans
1/4 teaspoon salt (I omit this)
1/2 teaspoon cumin
1/2 tablespoon brown sugar
1/2 teaspoon black pepper
juice of 1 and 1/2 limes
1 and 1/2 tablespoons cornstarch
In large stock pot melt the butter over medium-low heat and add the onion, celery, peppers and garlic. Cook until the onion begins to turn translucent. Mix the boullion and boiling water and add to the pot. Simmer for about 10 minutes.
Add the beans, salt, cumin, brown sugar and black pepper. Stir well and allow to simmer for about 5 minutes. In a small glass combine the cornstarch and 1 1/2 tablespoons of water. Stir well. Add this mixture and the lime juice to the soup. Stir well.
Allow to simmer and thicken for about 10 minutes. You may now serve soup or turn the heat to low and allow the flavors to muddle until you are ready to eat. This soup keeps well for a few days in the refridgerator. The flavors will become deeper overnight.
(Sometimes I serve this over brown rice, or with tortilla chips and salsa, sour cream and cheese. It's delicious plain too).
Thursday, April 16, 2009
Just combine and mix. (It gets better with age as the flavors infuse the olive oil, so make ahead if you can.)
- 2 tablespoons toasted sesame seeds (I've never toasted mine)
- 1 tablespoon poppy seeds
- 1/2 cup white sugar
- 2 teaspoons minced onion
- 1/4 teaspoon paprika
- 1/4 cup white wine vinegar
- 1/4 cup cider vinegar
- 1/2 cup vegetable oil
1 1/2 tablespoons olive oil
1/2 large onion, finely chopped
1 1/2 garlic cloves, minced
1/2 large carrot, grated
1/2 green pepper, finely chopped
3/4 teaspoon dried basil
3/8 teaspoon dried oregano
1 large egg (I use egg substitute)
1/2 cup whole wheat bread crumbs
3/8 cup walnuts, ground
1/8 cup fresh parsley, chopped (I used dried)
3/4 tablespoon olive oil
1 1/2 tablespoons chicken broth
salt and pepper, to taste
1 1/2 pounds firm tofu, pressed
(I have also added a little worchestershire sauce and hamburger seasoning)
Saute the onion, carrot, pepper, garlic and dried herbs in oil until tender, for about 10 minutes. In a large bowl, lightly beat the eggs, then add bread crumbs, walnuts, parsley, olive oil and chicken broth. Crumble the pressed tofu with your hands and add it to the bowl, along with the sauteed vegetables. Mix well. Form into 1 1/2 inch balls and place on an oiled baking sheet. Bake in the oven at 350 degrees for about 20-30 minutes or until crisp brown on the outside. Add cooked "meat"balls to your favorite tomato sauce and serve over your favorite pasta.
One comment per person. Giveaway open until Sunday evening at 9 PM EST, April 19th. Winner will be announced Monday, April 20th. Good luck!
Wednesday, April 15, 2009
1 large chicken breast (can be frozen)
1/2 T. olive oil
2 cloves minced garlic
1 t. fresh minced ginger
1 T. curry powder
1/2 t. ground tumeric
1 c. water
1 chicken bouillon cube or 1 t. chicken bouillon powder
1 15 oz. can diced tomatoes
2 uncooked russet potatoes peeled and chopped into 1 " cubes
1 15 oz. can unsweetened coconut milk
1 t. salt
3 t. sugar
Do not mix together, the ingredients will cook together in the crock pot. Cook on low 6 hours or high 2-3 hours. Before serving get chicken out with a fork and cut it with kitchen shears into long thin slices. Place back into curry mix. If consistency is thin, cook without lid for the last 20 minutes. Add more salt to taste.
Shredded Baking coconut
Sliced Almonds-Toast almonds and coconut in 1/2 T. butter melted in a frying pan
Fresh pineapple chunks
Serve over your favorite rice.