Sunday, October 26, 2014

Beef Burgundy in the Crock Pot

I love the depth of flavor in this simple, homey dish, so good on a cold rainy day like today, or those blustery winter days.
I planted basil a couple weeks ago so I would have it through the winter months; cold drippy weather came earlier than expected.
The same weather makes it perfect for a hot, hearty stew!
Ingredients:
1/3 cup all purpose flour OR 1 teaspoon glucomannon for THM or gluten free
2 teaspoons salt
1/4 teaspoon black pepper
2 lbs. beef stew meat, cubed
1 1/2 cups sliced carrots
8 - 12 oz. sliced mushrooms
4 small onions, cut in large chunks or 10 oz package pearl onions
4 cloves garlic, minced or pressed
1 bay leaf
2 cups beef broth
3/4 cup burgundy

In a 4 qt (or larger, if that's what you have) slow cooker, combine the beef, flour or glucomannon, salt and pepper, mixing well to coat the meat.

 Add all the other ingredients.

Cook on high for 8 hours or low for 12 hours.

Serve over Dreamfield's pasta for THM, rice pasta or rice for gluten free, or egg noodles if it doesn't matter; my guys prefer the egg noodles, I usually eat it over Dreamfield's rotini.

 Enjoy!

Tuesday, October 14, 2014

Tex Mex Rice Casserole

I must be in a carb mood because that seems to be what I am caving to lately. Another from my older recipe binder, this spicy rice and corn casserole really hit the spot!
Loaded with complex carbohydrates, topped with cheesy goodness, and just the right amount of spice, how can you resist?

Ingredients:
3 cups cooked brown rice
1 10 oz package frozen corn
2 cloves fresh garlic, minced or pressed
3/4 cup chopped sweet onion
1 cup milk or half and half
1 1/2 teaspoons chili powder
1/2 teaspoon cumin
3 teaspoons red hot sauce ( I used Frank's)
2 teaspoons salt
1/2 teaspoon pepper
2 cups shredded cheddar + 1/2 cup to top
1 large tomato, sliced

Grease a 3 quart casserole dish. Mix together the rice, corn, garlic, onion, milk, chili powder, hot sauce, salt, pepper, and 2 cups cheese in the casserole.




Top with the sliced tomato.

Bake in a preheated 350F oven for for 35 to 40 minutes or until hot throughout. Sprinkle the rest of the cheese on top and return to oven until melted, 10 minutes.

 Enjoy!


Monday, October 13, 2014

Savory Egg Noodles with a Special Little Something

Every great once in a while, a recipe I haven't made in years just pops into my head and is on my mind until I make it. Sometime around 20 years ago, this noodle dish appeared at a pot luck event, I was so taken with it I asked several people until I discovered who brought it.  This was not the prettiest dish on the table, in fact, I probably would not have tried it except for the fact that I love egg noodles.

As you read through the recipe one of the ingredients may seem out of place, however, it literally makes the dish! Try it, you won't be sorry.
Ingredients:
1 small head cabbage
1 medium yellow onion
2 tablespoons butter
1 large bag egg noodles, width does not matter
1 stick real butter (8 tablespoons)
1 12 oz jar mild banana pepper rings
salt and pepper to taste

Begin by cooking the noodles according to package directions, drain and set aside.
While the noodles are cooking, shred the cabbage and chop the onion.
Saute the cabbage and onion in the 2 tablespoons butter.
 Into a medium crock pot or back into the pasta pot, put the drained noodles, sauteed cabbage and onion, the stick of butter and the jar of banana peppers, that's right, just dump that whole jar in, if you are leery then start with 1/2 the jar, salt and pepper to taste. Sometimes I pour most of the liquid in and just a few peppers because one of my family members likes the flavor but picks the peppers out.

 Stir gently. Set crock pot to low to keep warm or just stir and serve, yum!


Sunday, July 13, 2014

White Chocolate, Pomegranate Scones

My daughter was recently in Chicago. She messaged to tell me that she had "the best doughnut ever", it had a pomegranate glaze with white chocolate curls on top. She went on to suggest that the flavors would make a great scone, if I cared to try.

I did.
It was so pretty, just a hint of pink from the Pom juice, white chocolate curls scattered on top of the glaze.
I made a smaller version because I didn't want the leftovers, I usually nibble them until they are gone...not good.

The odd ingredients you may not have on hand are a white chocolate bar, I used 1/2 of a Lindt bar, and a small bottle of POM juice.

Ingredients:
1 cup all-purpose flour
4 teaspoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons grated white chocolate
1/2 cup heavy cream
3 tablespoons POM juice
Glaze:
1/2 cup powdered sugar
dash salt
1 tablespoon cream
2-3 teaspoons POM juice to make a smooth glaze

Begin by using a vegetable peeler on the white chocolate to curl down the sides, when they are too small to peel, grate the rest.
Stir together the flour, sugar, salt, and powder. Add the grated chocolate
 stir until incorporated.
 Mix the cream with the POM juice,
 add to dry mixture.

 Stir just to combine.
 Pat into a disc on a sheet pan lined with parchment paper,
 cut into 4 pieces and separate slightly.
 Bake in a preheated 400F oven for 8-11 minutes, just until the bottom edges begin to brown.

Mix all the glaze ingredients. 
 Drizzle on top, then while the glaze is still wet, scatter the chocolate curls on top.
 Enjoy with the rest of the POM juice, or a cup of herbal tea, or what ever sounds good to you!




Wednesday, May 14, 2014

Easy Chipotle Chicken Fold Overs -Super Fast Dinner!

I really enjoy easy, healthy food; especially when it fits my Trim Healthy Mama plan and the whole family likes it. This quick, chicken dish was mildly spicy, just add more chipotle peppers to boost the heat if you like. Mix it up, pop it under the broiler to melt the cheese and away we go!
Ingredients:
Flour tortillas or Joseph's Pitas (for THM) or a nice bed of lettuce
1/2 cup diced onions
2-4 cloves garlic, pressed
2 tablespoons butter
2-5 tablespoons minced chipotle pepper in adobo sauce
1/2 chopped bell pepper, red, yellow, or red
2 cups cooked, chopped chicken
Toppings:
Chopped tomatoes
Shredded lettuce
Fresh onions
Diced avocado or guacamole
Olives
Sour cream
Saute the onions in the butter.
Add the garlic after the onion is cooked; garlic scorches easily.
Then the chipotle pepper
and bell pepper.
After all the veggies are cooked through, then add the chicken.

Mix and continue to cook until all is hot throughout.
Chop the toppings while cooking and set aside.

Top the chicken with cheese and put under the broiler for 5 minutes or so. Keep checking so the cheese doesn't get too crisp.
Fill your tortilla, pita, or pile it on the lettuce.
Open wide! Enjoy.