Thursday, January 28, 2010
This is a recipe I found on the internet for a "soup swap" being hosted by my Mom's group at our church. It had 13 wonderful reviews and it sounded really good. I tasted the soup and liked it. I'll have to make this another time to have it as a meal (since I gave it away).
2 T olive oil
2 medium onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
1 (14 oz) can crushed tomatoes with liquid
1 (12 or 14 oz) container of chunky salsa
8 cups chicken broth or stock (can use vegetable also)
1/4 t pepper
1/4 t chili powder (optional)
2/3 cup extra crunchy peanut butter
1/2 cup uncooked brown rice
Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, salsa, chicken stock, pepper and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
Stir in rice, cover and simmer for another fifteen minutes or until rice is tender. Stir in peanut better until well blended and serve. (You can serve this with a dollop of sour cream in it.)
Wednesday, January 27, 2010
I've found some Bisquick recipes that have been fun to try and this one sounded good and it was. It could also work with feta, but I just used the cottage cheese and Parmesan.
1 T butter
4 medium green onions
10 oz. package of frozen spinach
1/2 cup small curd cottage cheese
1/2 cup Bisquick mix
1 cup milk
1 t lemon juice
1/4 t pepper
3 T Parmesan cheese
1/4 t nutmeg
Heat oven to 350. Grease 9" pie plate. Melt butter in skillet on high. Cook onions and garlic in butter 2-3 minutes or until onions are tender. Thaw/drain spinach and stir in. Spread mixture in pie plate then spread the cottage cheese on top. Stir bisquick, milk, lemon juice, pepper and eggs until blended. Pour into pie plate; sprinkle with Parmesan and nutmeg. Bake 35 minutes until knife placed in center comes out clean. Sprinkle with additional Parmesan cheese if desired.
Tuesday, January 26, 2010
I am part of a MOPS (mothers of preschoolers) group in the Madison area. We rotate bringing treats and I made this recipe for the group. I first had these muffins at my baby shower where one of the ladies made this with millet. I discovered millet is very hard to find in a regular grocery store (many of the co-ops and whole foods-type stores carry it) so I went with quinoa instead. These muffins are excellent. They have just enough sweetness to them and a good flavor. You know you're eating muffins that are good for you.
2/3 cup ground quinoa or millet. (I had to grind mine using a coffee grinder.)
1/3 cup ground flaxseed (I used flaxseed meal)
1 cup plain yogurt
1/3 cup brown sugar
2 T honey
1/4 cup melted butter
1-1/2 cup white or wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Preheat oven to 375. If not using baking cups, spray muffin tin with cooking spray. Mix sugar, egg, add quinoa/millet, flax, yogurt, honey and melted butter. Combine dry ingredients in a small bowl. Add gradually to the wet ingredients. Stir until moist. Spoon into muffin cups (batter will be very thick & sticky). For large muffins, bake 16-17 minutes. For mini muffins bake for 14 minutes.
Sunday, January 24, 2010
Lately I've been making a lot of Bisquick recipes. They are fairly easy and something different for a change. This is one of my favorites.
- 1-1/2 cups cooked chicken
- 1 (10 oz) package of frozen asparagus cuts, thawed & well-drained
- 1 cup frozen mix, bell peppers & onions, thawed & well-drained
- 1/3 cup grated Parmesan cheese
- 1/2 cup Bisquick
- 1 cup milk
- 1/2 tsp salt
- 2 eggs
- Heat oven to 400. Grease 9-inch pie plate. Layer chicken, asparagus, bell peppers/onions and cheese in pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake 30-35 minutes or until knife in center comes out clean. Let stand 5 minutes before serving.