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  1. #61
    Mega Poster JKfmAustin's Avatar
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    Let's not forget about this thread!

    I made Spicy Thai Chicken Rice Bowls the other day and it was seriously delicious!



    What you need:

    Extra virgin olive oil to coat the pan

    3 small chicken breasts, cut into thin strips

    Salt and pepper to taste

    1 medium onion, cut into thin strips

    3/4 cup each red, green, and yellow bell pepper, cut into thin strips (4 oz each)

    1 tablespoon all-purpose flour

    1 1/4 cups chicken broth

    1/2 cup milk (Just use a full cup of coconut milk instead!)

    1/2 cup light coconut milk

    3 teaspoons red curry paste (or to taste) (Use 3 TBSP!!!!)

    2 tablespoons fresh lime juice

    2 teaspoons grated fresh ginger

    4-6 cups cooked brown rice

    What to do:

    Coat the bottom of a large skillet with the olive oil and heat over medium-high heat. Add the chicken and cook until done, seasoning with salt and pepper to taste. Add the onion and all the bell peppers and cook until crisp-tender.

    Meanwhile, whisk the flour into the chicken broth until dissolved. Stir the chicken broth mixture into the chicken and veggie mixture, then stir in the milk, coconut milk, red curry paste, lime juice and ginger. Cook over medium heat, stirring often, 3-4 minutes or until mixture is thick and bubbly. Serve chicken mixture over rice.


    I also made Red Beans and Rice. Yum! It took 3 hours to make so this is a good thing to make on a cold and wet Sunday!



    What you need:

    1 lb. kidney beans (dry)
    1 medium yellow onion
    3 stalks celery
    1 large green bell pepper
    1 lb. hot sausage (andouille or kielbasa)
    1 Tbsp vegetable oil
    4 cloves garlic
    2 whole bay leaves
    1 tsp dried thyme
    1 tsp dried oregano
    3 cubes bullion
    1 tsp/to taste tony chachere's / cajun seasoning
    6 sliced green onions (garnish)
    2 cups uncooked long grain rice


    What to do:

    STEP 1a: The night before cooking, place your beans in a large bowl and cover with double the amount of water. Let soak at room temperature over night. If you forget to do this (like I did), begin with step 1b.

    STEP 1b: To quick soak your beans, place them in a pot with double the amount of cold water. Bring the pot to a boil with a lid and let boil for 2 minutes. Remove the beans from the heat after two minutes and let sit, tightly covered, for one hour.

    STEP 2: While the beans are soaking, slice the sausage. Some people like to quarter the links lengthwise, then slice to yield small triangular bits. Some like to slice them into half moons but I prefer medallions. Saute the sausage in a large pot over medium/high heat until they are cooked through and nicely browned. Remove them from the pot with a slotted spoon (leave the grease) and refrigerate until later.

    STEP 3: Clean and dice the onion, celery, green bell pepper and garlic. Add these to the large pot containing the sausage grease and add 1 Tbsp of vegetable oil if needed. Saute the vegetables until they are soft and transparent (about 10 minutes).

    STEP 4: Drain the soaking water off of the beans, rinse them then add them to the pot. Also add 7 cups of water, the bullion, bay leaves, thyme and oregano. Stir it all together well and bring to a boil. Reduce the heat slightly (medium) and boil until the beans are soft (without a lid, about one hour). If the mixture gets dry, add more water (mine had plenty but keep an eye on it).

    STEP 5: Once the beans are soft, use the back of a large spoon to smash about half of the beans against the side of the pot. This will give the beans a nice thick "creamy" texture. Add the sausage back into the pot and continue to boil the mixture until it is to your desired thickness (without a lid, mine took one more hour). Add Tony Chachere's or other Cajun seasoning to your liking. The seasoning contains salt so you will probably not need to add that separately.

    STEP 6: During the last hour of cooking, prepare the rice. In another large pot, combine two cups of dry rice with 3.5 cups of water. Bring to a boil with a lid then reduce the heat to low and continue to cook until all of the water has absorbed (about 30 minutes).

    STEP 7: Serve the beans in a bowl (about 1 cup of beans & sausage) with a pile of rice on top (.5-.75 cups of rice). Top the bowl with some freshly sliced green onions.
    Jina (31)
    DH (33)


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  2. #62
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    Mmmm...that spicy thai chicken rice bowl looks so good! DH doesn't like peppers - or spicy, so that might be a lunch meal for me! I dare not serve beans in this house... ....yeah. LOL
    Clarkton likes this.
    Jessica, Tim and Baby Julie

  3. #63
    Posting Addict Alissa_Sal's Avatar
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    Yum Jina! Those both look amazing! Thank you for reviving this thread, I have been totally slacking in the new recipe department, and we have been eating waaay too much take out lately.
    -Alissa, mom to Tristan (5) and Reid (the baby!)

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  4. #64
    Mega Poster JKfmAustin's Avatar
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    Jessica, it's really too bad that your DH is so picky! I'm lucky that my Hubby is just as adventurous about food as me. You should try some of these recipes and force him to eat them. lol He might actually like them!

    Alissa, I've been using what little energy I have to cook yummy/healthy meals. It's the one thing I DO force myself to do.

    I've tried a lot of new recipes but so far these are the only two worth sharing. I have a lot of recipes I'm excited to try out so hopefully I can share some more recipes with you guys! I've really been trying to eat healthier and have started counting calories again. I'm obviously not trying to lose weight but I like knowing exactly what I'm putting into my body.
    Jina (31)
    DH (33)


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  5. #65
    Mega Poster nidia's Avatar
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    OH. MY. GOSH. I am so hungry right now just looking at those pics, Jina.. they look amazing, you sound like a great cook!


    ♥ C, N & L!


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    Lucas 5/8/13



  6. #66
    Mega Poster JKfmAustin's Avatar
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    Nidia, lol...yeah, this is a bad thread to be browsing when you're hungry! Please feel free to join in and post some recipes!


    I made Vegetable beef soup and Spaghetti with basil and shrimp this weekend and they both turned out great!

    Vegetable Beef Soup



    What you need:

    1 lb. lean ground beef
    1 tbsp of olive oil
    1 - 14.5 oz can of diced tomatoes
    1 - 6 oz can of tomato paste
    7-8 cups of low sodium beef broth
    1 cup of frozen corn
    2 cups of frozen green beans
    1 cup of frozen peas (or you can just use a bag of frozen mixed veggies)
    2-3 large stalks of celery diced
    2 - medium carrots diced
    1/3 of a small head of cabbage cut into bite sized pieces
    1 small onion diced
    3-4 cloves of garlic minced
    2 medium potatoes diced
    2 tsp dried oregano
    1 tsp dried basil
    salt and pepper to taste

    What to do:

    In a large soup pot, brown ground beef, drain fat and set aside.
    In the same pot, saute onion and garlic in olive oil for a few minutes.
    Add carrots, celery and potatoes and cook for few more minutes.
    Add cabbage and cook for another minute.
    Add all frozen veggies except for peas. Add browned ground beef.
    Add diced tomatoes, tomato paste, beef broth, oregano and basil. Bring to a boil and cook on medium heat or simmer until veggies are tender.
    Add in the peas 10 minutes before serving.

    Enjoy!

    This was really easy to make. There's some prep work involved but it's not too bad. The results are worth it!

    I'll post the recipe for the spaghetti later...
    Jina (31)
    DH (33)


    DS - 1/31/13 - My IVF Miracle and the love of my life!!

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  7. #67
    Posting Addict Alissa_Sal's Avatar
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    Jina I'm going to make this soup as soon as the weather cools down again. I made meatloaf, homemade mashed potatoes and steamed green beans for dinner last night. I was going to make my ranch pork chops for dinner tonight, but I think DH is going to make a double batch of chili for a chili-cook off at school, so we will probably just have chili tonight. Once I figure out the rest of the week and recipes, I will post.
    -Alissa, mom to Tristan (5) and Reid (the baby!)

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  8. #68
    Mega Poster JKfmAustin's Avatar
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    Alissa, you should definitely make the soup. It was really good! Mmmm....meatloaf and mashed potatoes sound soooo good. I don't know why I never think to make meatloaf! Mmmm....chili. Dang it. Why oh why do I love food so much?! lol

    Here is the recipe for Spaghetti with Basil and Shrimp

    I forgot to take a pic because I was freaking starving and I dug right in before remembering to take a pic. Oh well. Here is a pic from the website.



    It so quick to make and soooo freaking good. Though, if you're going to make it, you should really use the recipe I type out here instead of getting it from the website because their measurements were a bit off, imo.

    What you need:

    1 lb chitarra cut spaghetti (or thick spaghetti)
    1 lb fresh shrimp peeled & deveined
    8-10 tbsp tomato paste
    2 clove garlic
    1 cup freshly sliced basil
    1/2 - 3/4 cup white wine
    1/4 - 1/2 tsp crushed chile flakes
    some cooking water from the pasta

    What to do:

    Boil water for pasta

    Start by saut?ing some garlic with a teaspoon of crushed chile (if you want) in olive oil. Let it simmer but not burn - the point is just to infuse the flavor into the oil.

    Once the garlic has cooked just long enough, toss in the tomato paste. Stir together and cook until the tomato paste takes on a somewhat rusty color.

    When the tomato paste has cooked a bit, add in the shrimp. Toss it together and let it cook slightly - although not entirely since it will continue cooking throughout and you don't want it to overcook.

    Then, when the shrimp is a little pink, add in about a half cup of white wine (add more if desired). Stir together and bring to a boil, then remove from heat.

    Cook your pasta until a minute shy of package directions. If you're using fresh pasta, it will take just two minutes. Once it's done, transfer it to the pan with the shrimp using tongs.

    Add in some cooking water to the shrimp pan, bring to high, and toss everything together, letting the spaghetti finish it's cooking and absorb all the flavor. Season with salt and pepper to taste.

    Add more water if it needs it, and cook until the pasta reaches your desired consistency. Then add the sliced basil, toss, and serve! That's it!
    Jina (31)
    DH (33)


    DS - 1/31/13 - My IVF Miracle and the love of my life!!

    MC 8/24/10 @ 12w
    MC 1/31/11 @ 11w6d
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  9. #69
    Mega Poster JKfmAustin's Avatar
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    Sausage Stuffed Zucchini Boats

    This is a low carb meal but it tastes great! The whole meal (2 zucchini boats and caesar salad) came out to under 500 calories. It was really filling too!



    What you need:

    1 1/4 cups quick marinara sauce (see recipe below)
    4 (31 oz total) medium zucchini
    1 tsp oil
    1/2 small onion, finely diced
    3 cloves garlic, crushed
    1/2 cup diced red bell pepper
    14 oz lean Italian chicken sausage, removed from casing (Al Fresco) (I used Jenno-O Italian ground turkey)
    1/2 cup part skim shredded mozzarella (Polly-O)
    8 tsp grated Parmesan cheese

    What to do:

    Bring a large pot of water to boil.

    Preheat oven to 400?. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

    Drop zucchini halves in boiling water and cook 1 minute. Remove from water.

    Place 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.

    In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes. Combine with sausage and cook a few more minutes.

    Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

    Quick marinara sauce

    What you need:

    1 tsp olive oil
    2 cloves garlic, smashed
    28 oz can crushed tomatoes (I like Tuttorosso) (I like to use San Marzano)
    1 small bay leaf
    1 tsp oregano
    2 tbsp chopped fresh basil
    salt and fresh pepper to taste

    What to do:

    In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn.

    Add crushed tomatoes, salt, pepper, oregano, and bay leaf. Stir and reduce heat to low. Cover and let simmer about 15 -20 minutes. Remove from heat and add fresh basil.
    Jina (31)
    DH (33)


    DS - 1/31/13 - My IVF Miracle and the love of my life!!

    MC 8/24/10 @ 12w
    MC 1/31/11 @ 11w6d
    MC 8/18/11 @ 8w1d - ID Twins!
    CP 12/20/11

  10. #70
    Mega Poster JKfmAustin's Avatar
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    Recipes for hot and sour soup, quinoa fried "rice" and stuffed pepper soup coming soon!
    Jina (31)
    DH (33)


    DS - 1/31/13 - My IVF Miracle and the love of my life!!

    MC 8/24/10 @ 12w
    MC 1/31/11 @ 11w6d
    MC 8/18/11 @ 8w1d - ID Twins!
    CP 12/20/11

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