I tried to vegetarianize it, but it got too confusing. I am making up something similar.
Garlic Asparagus with Lime
1 tsp butter
1 tbsp olive oil
1 clove, garlic, minced
1 medium shallot, minced (I didn't have any so just omitted)
1 bunch fresh asparagus spears, trimmed (I also cut them into 1.5-2 inch pieces)
1/4 lime, juiced (didn't have any fresh so just used bottled lime juice and eyeballed it)
salt and pepper to taste
Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots and cook 1-2 minutes. Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus and season with salt and pepper. Transfer to serving plate and garnish with lime wedges.
Now... I have a confession to make. I hate asparagus. I mean, totally LOATHE it. So... why did I make an asparagus recipe? Because I wanted to try something different and I knew dh likes asparagus... and he makes a great guinea pig for new recipes! I was a good girl (and example to my children) however and I did take 3 pieces (which was equivelant to one spear since I cut them into pieces). I still don't like asparagus and have no plans to eat it again anytime soon... but the garlic/lime flavour was nice (though I think I could've done more lime... I like lime ). Dh took one bite and said "This is excellent!" And both kids ate all of theirs (though they declined to comment... but since they didn't moan and complain about it I guess it's safe to say they liked it too). So... I think we'll go with dh's critique over mine, shall we?
Quinoa Vegetable Pilaf
2 tablespoons finely chopped onion
2 tablespoons chopped carrot
1/2 teaspoon canola oil
1/4 cup uncooked jasmine rice
1/4 cup quinoa, rinsed
1 cup chicken broth
1/8 teaspoon pepper
1/3 cup chopped fresh broccoli
In a small saucepan, saute onion and carrot in oil until tender. Add rice and quinoa; stir to coat. Stir in broth and pepper.
Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed, adding the broccoli during the last 3 minutes of cooking. Remove from the heat; let stand for 5 minutes. Fluff with a fork.
I have been making this once a week. It is the new house favorite. Obviously you can substitute the Quorn "chicken" with the real deal. I use a bit more yogurt than is called for, because I like the flavor.
2 Tbsp. vegetable oil
1 lg. onion, finely chopped
2 cups mushrooms, sliced
2 tsp. fresh thyme
1 ½ cups Quorn™ Chicken-Style Tenders
1 cup vegetable broth, divided
2 tsp. paprika
1-2 Tbsp. wholegrain or Dijon mustard
3 tsp. cornstarch
3 Tbsp. plain yogurt
salt & pepper, to taste
Heat oil in large sauté pan over MED.-HIGH heat. Add onion; cook 3-5 minutes or until softened.
Add mushrooms, thyme and Quorn™. Sauté 3 -4 minutes until mushrooms softened.
Stir in ¾ cup of the vegetable broth, paprika and mustard. Bring to boil; reduce heat. Simmer 20 minutes.
Dissolve cornstarch in remaining vegetable broth; stir into Quorn™ mixture. Continue simmering, while stirring until sauce thickens. Season with salt & pepper.
Remove the pan from the heat. Stir in yogurt. Serve with rice and green beans, if desired.
Sour Cream Muffin Cakes
1 1/2 cups AP flour (substituted white whole wheat flour)
1 cup sugar
1/2 cup butter, softened
1 tsp baking soda
1/2 tsp. baking powder
1 tsp vanilla
1 cup sour cream
(also added cinnamon and nutmeg into the batter)
In a large mixing bowl, mix all ingredients until well blended. Pour 1/3 cup into a standard paper muffin liners in a muffin pan and bake at 350 degrees for about 16 minutes or until toothpick come out clean. I like to sprinkle mine with cinnamon sugar before baking. Makes about 12-14 muffins.
The original is here... but I modified it so my version is below
Stuffed Small Red Potatoes
1 1/2 lbs small red potatoes (about 20)
1/2 cup sour cream
1/4 cup cream cheese, softened
1/2 cup finely shredded cheddar cheese, divided
4 slices cooked bacon, crumbled (about 1/4 cup crumbled)
1/2 cup very finely chopped broccoli florets
1/2 tsp seasoned salt
1/4 tsp pepper
Cook whole unpeeled potatoes in boiling water until fork-tender, but not mushy (about 10 minutes). Place in cold water to cool.
Carefully cut top 1/4 off each potato. With a melon baller or small spoon, scoop out centres, leaving a bit of pulp in the skins.
In a small bowl, mash together removed pulp, sour cream, and cream cheese. Mix in 1/4 cup shredded cheese, broccoli, bacon, salt, and pepper.
Carefully fill each potato skin with mashed potato mixture (I had about a cup leftover... I just froze it for another meal). Sprinkle tops with remaining shredded cheese.
Arange on baking sheet. Preheat broiler. Broil until heated through and cheese melts.
DH's culinary adventure...
Here you go...Mock Tuna (he made a batch with chicken for me) He used one batch with real tuna and one with chicken...
Stuffs two cucumbers - use organic ingredients whenever possible
1 cup shelled sunflower seeds, soaked for 6 hours drained and rinsed
...1 rib celery, finely chopped
1/2 teaspoon garlic, finely chopped
1 green onion, greens only,finely chopped
1 tablespoon parsley, finely chopped
1 tablespoon lemon juice
1 teaspoon soy sauce (unpasteurized is best)
1/2 teaspoon dill weed
1/2 teaspoon dulse flakes
Black and white sesame seeds.
Pulse the drained sunflower seeds in a food processor about 5 times. Scrape down the sides and pulse another 5 times.
Put the processed sunflower seeds in a bowl and mix in the rest of the ingredients.
Peel two cucumbers, cut off the ends and cut them in half and cut out the seeds.
Stuff them with the mock tuna.
Roll them in the sesame seeds and cut in desired thickness
I got this recipe from Kraft Canada and was surprised how good it was! I tweaked it a little bit just because of what I had on hand:
Chicken Pasta Primavera
- 3 cups whole wheat penne pasta, uncooked (I used regular penne)
- 2 Tbsp. vegetable oil
- 1 lb boneless skinless chicken breasts, cut into thin strips (I used a package of pre- cooked chicken breast strips)
- 1 onion, chopped (I omitted since DH and Bekah don't like onion)
- 3 cloves garlic, minced (I used 1 because there was garlic in the tomatoes I used)
- 1 can (19 oz/540 mL) no-salt-added diced tomatoes, undrained (I used the seasoned kind)
1-1/2 cups fresh broccoli florets (I substituted Asparagus)
1 red pepper, cut into thin strips
1 each carrot and celery stalk, sliced (I omitted)
1 tsp. dried basil leaves, crushed
1/4 tsp. each crushed red pepper, black pepper, salt
1/4 cup Kraft 100% Parmesan Light Grated Cheese
1 Tbsp. chopped fresh parsley
Cookpasta as directed on package, omitting salt. Meanwhile, heat oil in large skillet on medium heat. Add chicken, onions and garlic; cook 4 to 5 min. or until chicken is no longer pink, stirring frequently. Stir in tomatoes, vegetables and seasonings. Bring to boil; simmer on medium-low heat 10 min. or until vegetables are tender. Drainpasta; place in large bowl. Add chicken mixture and cheese; toss to coat. Sprinkle with parsley.
Here's a few yummy recipes I've done lately.
Taffy Apple Tartlets
¼ cup dry-roasted peanuts
2 large Granny Smith apples, peeled
¾ cup butterscotch caramel sauce (from a 17-oz jar), divided
2 tbsp all-purpose flour
1 pkg (15 oz) refrigerated pie crusts (2 crusts), softened according to
12 caramels, unwrapped
Preheat oven to 400°F. Chop peanuts using Food Chopper; set aside for later use. Cut peeled apples lengthwise into quarters using Utility Knife. Lay each quarter cut side down; angle knife, cut out and discard core. Coarsely chop apples with Food Chopper. Combine apples, ½ cup of the caramel sauce and flour in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®. Microwave on HIGH 5-6 minutes or until bubbling and thickened; stir and set aside.
Meanwhile, unroll one pie crust onto lightly floured Cutting Board. Spacing closely together, cut 12 disks from crust using outer tube of Measure-All® Cup (nine around outside edge and three in center). Press disks into wells of Deluxe Mini-Muffin Pan using Mini-Tart Shaper, ruffling edges. Repeat with remaining crust.
Cut caramels in half using Utility Knife; place one piece into each tart shell. Spoon apple mixture evenly into tart shells; sprinkle with peanuts. Bake 14-16 minutes or until edges of tartlets are golden brown. Remove tartlets from pan to Stackable Cooling Rack. Drizzle with remaining ¼ cup caramel sauce. Serve warm.
Yield: 24 servings
Nutrients per serving: Calories 110, Total Fat 4 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 19 g, Protein 1 g, Sodium 75 mg, Fiber 0 g
Chocolate-Raspberry Cookie Trifle
1 cup milk
1 package (3.3 ounces) white chocolate instant pudding and pie filling
1 container (16 ounces) frozen whipped topping, thawed, divided
1 box (12 ounces) vanilla wafers, divided
1 cup milk chocolate morsels
1 jar (12 ounces) seedless raspberry jam, divided
1 bag (12 ounces) frozen sweetened raspberries (not in syrup), thawed
For filling, in Stainless (4-qt.) Mixing Bowl, combine milk and pudding mix; whisk until pudding mixture begins to thicken. Reserve ½ cup of the whipped topping in Measure-All® Cup. Gently fold remaining whipped topping into pudding mixture. Cover and refrigerate.
For ganache, combine chocolate morsels, reserved whipped topping and half of the jam in Small Batter Bowl.Microwave on HIGH 40-60 seconds or until melted, stirring after each 20-second interval. Stir until smooth. Reserve ¼ cup in Prep Bowl for garnish.
Place remaining jam into another Prep Bowl. Microwave on HIGH 30-60 seconds or until melted. Place berries into Classic Batter Bowl. Pour jam over berries; stir gently. Set aside 16 cookies for garnish; break remaining cookies in half.
To assemble trifle, place one-third of the broken cookies into bottom of Trifle Bowl. Layer one-third of the raspberry mixture evenly over cookies. Top with one-third of the pudding mixture and one-third of the ganache. (See Cook’sTip.) Repeat layers two more times, finishing with a smooth layer of ganache.
Dip reserved whole cookies halfway into reserved ganache; place into top of trifle.
Yield: 16 servings
Nutrients per serving: Calories 330, Total Fat 13 g, Saturated Fat 7 g, Cholesterol 5 mg, Carbohydrate 52 g, Protein 2 g,
Sodium 180 mg, Fiber less than 1 g
Cook’s Tip: To easily top cream layers with ganache, place large resealable plastic bag into (2-cup) Easy Read Measuring Cup. Pour ganache into corner of bag. Twist top of bag; secure with Twixit! Clip. Cut tip off corner of bag to allow ganache to flow through.
Strawberry Amaretto Pastries
½ package (17.3 ounces) frozen puff pastry sheets (1 sheet), thawed
½ cup sliced almonds, divided
2 tablespoons granulated sugar, divided
1 container (8 ounces)sour cream
½ cup powdered sugar
¼ teaspoon almond extract
1½ cups thawed, frozen whipped topping
12 large strawberries, sliced
1 Preheat oven to 400ºF. Unfold pastry dough
onto Large Round Stone. Coarsely grate
half of the almonds using Deluxe Cheese
Grater. Combine grated almonds and half of
the sugar; sprinkle evenly over surface of
dough. Lightly press almond mixture into
dough using Baker’s Roller®.
2 Using Pizza Cutter, cut dough lengthwise
into three strips; cut strips crosswise into
four squares for a total of 12 squares. Using
Mini-Serving Spatula, separate squares evenly
over surface of baking stone. Bake 16-18
minutes or until puffed and golden brown.
Remove from baking stone; cool completely.
3 Place remaining almonds in Small Oval
Baker. Microwave on HIGH 2-3 minutes
or until lightly toasted, stirring after each
30-second interval; coarsely chop using Food
Chopper and set aside. Zest entire orange
using Lemon Zester/Scorer. Combine zest and
remaining 1 tablespoon sugar; set aside.
4 Whisk sour cream, powdered sugar and
almond extract in Classic Batter Bowl
using Stainless Whisk. Fold in whipped
topping using Small Mix ‘N Scraper®. Slice
strawberries using Egg Slicer Plus®. Split open
each pastry square; arrange half of the
strawberries into bottom of each shell. Top
each with about 2 heaping tablespoons of the
filling and sprinkle with chopped almonds. Top
with remaining sliced strawberries and sprinkle
with sugared orange zest. Place tops of pastry
shells over filling. Serve immediately.
Yield: 12 pastries
I'm trying to remember this recipe
4 Chocolate bars
12 big marshmallows
1/4 cup powdered sugar
6 tablespoons melted butter
7 whole graham crackers
Preheat oven to 350 degrees. In a ziploc crush graham crackers. Transfer to a bowl and add melted butter and powdered sugar, mix well.
Divide graham cracker mixture evenly into mini-muffin pan. Press graham cracker mixture down into the muffin cups. Place in oven for 4-5 minutes.
Meanwhile, break two of the candy bars apart. Then, cut the marshmallows in half. After taking muffin pan out of the oven place 1 chocolate square in each muffin cup and top with marshmallow, cut side down. Put back in the oven 1-2 minutes.
With remaining chocolate place into a microwave safe bowl and microwave 30-60 seconds until melted.
Take muffin pan out and cool on cooling rack. The s'mores cups pop out rather easily. You can dip the top of the s'mores cup in chocolate. I typically just put the chocolate in a ziploc and snip corner off and pipe on top of each marshmallow. Makes 24
Here's a very yummy soup I made... been wanting to try it for awhile... came from tasteofhome.com. I used tomatoes from my garden... I had 2 yellow ones and a whole pile of little Roma/plum tomatoes saved up for it
Garden Tomato Soup
1 cup chopped celery
1 small onion, chopped (I didn't have any so I just chopped up a bit of leek I had in the fridge... figured, same family... close enough LOL)
1 medium carrot, shredded
1 small green pepper, chopped
1/4 cup butter, cubed
4 1/2 cups chicken or vegetable broth, divided
4 cups chopped, peeled tomatoes
2 tsp sugar
1/2 tsp curry powder
1/2 tsp salt
1/4 tsp pepper
1/4 cup flour
In a large saucepan, saute the celery, onion, carrot, and green pepper in butter until tender. Add 4 cups broth, tomatoes, sugar, curry, salt, and pepper; bring to a boil. Reduce heat; simmer, uncovered for 20 minutes.
In small bowl, stir flour and remaining broth until smooth. Gradually stir into tomato mixture; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes.