Saturday, January 30, 2010

Blueberry Flax Pancakes

Blueberry Flax Pancakes

1 cup all purpose flour (or 1/2 cup rice flour, 1/2 cup potato starch, 1 tsp xantham gum)
1 tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
2 tbsp ground flaxmeal
1 egg
1 cup buttermilk
2 tbsp oil
1/2 cup blueberries

Mix all dry ingredients. Add egg, buttermilk and oil. Mix until just moist. Fold in blueberries. Add 1/4 cup batter to greased skillet, brown on both sides. Top with more blueberries and syrup.

Friday, January 29, 2010

Cabbage Stir Fry

Here's the stir fry that I grew up eating. Goes really well with a heap of brown rice.

Stir Fry

2 tbsp canola oil
3 cups cabbage, chopped
1 medium onion, sliced
1 clove garlic, minced
1 large green pepper, chopped
2 cups broccoli, chopped
1 can red beans, drained and rinsed
3 tbsp soy sauce
3 tsp Mrs. Dash original seasoning
1 tsp caraway seeds (optional)

Heat oil in large frying pan or wok. Add onion and garlic and sautee until tender. Add cabbage and sautee 3 minutes more. Add remaining ingredients, reduce to simmer, and cook, covered, 15-20 min, till tender.

Wednesday, January 27, 2010

Now taking requests

So I need 365 recipes to finish this blog and my current collection is getting low. So, I'm taking requests - what is a recipe that you'd like to see here? Let me know and I'll get cooking and see what I come up with. In the meantime, here's another one from my husband:

Royal Navy Vegetable Juice

3 roma tomatoes
1 large stalk celery
3 medium carrots
4 limes

Run all through juicer. Drink this and kiss scurvy goodbye.

Mozarella sandwiches and Spinach Lasagna

Clearly I didn't get in a recipe yesterday, so here are two today.

Mozzarella, Red Pepper, and Pesto Sandwiches

8 oz mozzarella cheese, sliced
8 slices bread
1 jar roasted red peppers
1/4 cup prepared pesto

*Tastefully Simple makes a Diced Tomato and Garlic Pesto mix that is amazing on these sandwiches
Find pesto here

Spread 1 tbsp pesto on each of 4 slices bread. Top with roasted red pepper. Place mozzarella slices on remaining 4 slices of bread. Assemble sandwiches (hold together with toothpick if necessary). Bake in oven or toaster oven at 350 degrees about 5 minutes or until melty (will depend on thickness of cheese slices).

Spinach Lasagna

1 (8 oz) box lasagna noodles (Tinkyada makes a great GF version)
1 cans (15 oz) tomato sauce (or spaghetti sauce)
3 cups creamed cottage cheese
1/2 cup Parmesan cheese, grated
1 tbsp parsley flakes
2 tsp oregano
2 tsp basil
dash salt and pepper
1 lb mozzarella, shredded
6 oz spinach
1/2 cup Parmesan cheese, grated

Heat oven to 350 degrees. Cook noodles according to package direction. Drain well. Mix cottage cheese, 1/2 cup Parmesan cheese, parsley, oregano, basil, salt, pepper in medium bowl. Reserve 1 cup tomato sauce. In ungreased 13x9x2 baking pan, layer 1/3 lasagna noodles, cheese mixture, tomato sauce, mozzarella, and spinach. Repeat twice. Finish with reserved sauce and remaining 1/2 cup Parmesan cheese. Bake uncovered for 45 minutes. Or, cover and refridgerate, then allow 10-15 minutes extra baking time.

Monday, January 25, 2010

Veggie Risotto

Veggie Risotto

1 medium onion, diced
2 cloves garlic, minced
2 tbsp canola oil
1 cup brown rice (short grain is best)
3.5 cups vegetable or chicken broth
1 cup peas
1 cup asparagus, chopped
1 cup broccoli, chopped (no stems)
3 Roma tomatoes, diced
6 oz shredded Parmesan cheese
4 tbsp fresh basil, chopped

In large pan heat oil over medium heat. Add onions and garlic and cook till tender. Meanwhile, heat broth to simmer. Add rice and cook until golden, about 5 minutes. Add 1.5 cups hot broth and simmer until absorbed (about 15 minutes ). Add 1 more cup broth and peas, asparagus, and broccoli. Cook until broth is absorbed and veggies are tender, about 10 more minutes. Add tomatoes, Parmesan, and basil along with remaining broth. Cook until broth is absorbed and cheese is creamy, about 10 more minutes.

Sunday, January 24, 2010

Jalapeno Hamburgers

Jalapeño Hamburgers

1 lb ground beef or turkey
1/4 cup onion, diced
1/3 cup jalapeño peppers, diced
1/4 tsp cayenne pepper or 1/2 tsp red pepper flakes
several slices pepperjack cheese

Combine all ingredients except cheese. Form meat into balls and flatten slightly onto baking sheet. Bake in 350 degree oven for 30 minutes or until desired done-ness. Top with pepperjack cheese and serve on buns.

* Do not pan-fry jalapeño burgers. Pan-frying jalapeños will make your eyes and throat burn. Grilling with a lid is also a good way to cook these burgers.

Saturday, January 23, 2010

Orange strawberry smoothies

Today's recipe is a cop-out, but it's been a super busy day.

Orange Strawberry Smoothies

Fill blender with frozen strawberries. Pour in orange juice (high pulp is best) until it covers the berries. Blend on 'ice crush' mode until smooth. Enjoy.

Friday, January 22, 2010

Rosemary Chicken Bake

Rosemary Chicken Bake

3 chicken breasts
3 tbsp olive oil
2 cloves garlic, chopped
1 tbsp parsley
1/2 tbsp rosemary
dash salt and pepper

Place all ingredients in a gallon size ziplock bag and refrigerate at least 4 hours, turning occasionally. Preheat oven to 400 degrees. Bake for 40 minutes or until done.

Thursday, January 21, 2010

Silver Dollar Stir Fry

I have to credit my husband for this one. His favorite vacation spot is Silver Dollar City and this meal reminds him of the food he'd eat there as a kid. It's super fast and easy - yum yum.

Silver Dollar Stir Fry

5 red skin potatoes, chopped
3 carrots, peeled and chopped
1 white or yellow onion, diced
4 stalks celery, chopped
1 green pepper, diced
2 tbsp canola oil
salt and pepper to taste

Put potatoes and carrots in a large pot, cover with water, and boil 10 minutes or till tender. Drain and set aside. In large skillet, heat oil and sautee onion, celery, and pepper till tender. Add the potatos, carrots, salt, and pepper, and cook another 10 minutes.

* You can add just about any winter/root vegetable and it works great - parsnips, squash, etc

Wednesday, January 20, 2010

Sneaky Veggie Meatloaf Surprise

If you have trouble getting enough veggies in a day, here's a way to sneak some in.

Sneaky Veggie Meatloaf Surprise

1 lb ground beef or turkey
1 medium onion, finely diced
2 slices bread, crumbled
2 eggs
3 tbsp milk
1/4 cup green pepper, finely diced
1/4 cup carrot, finely shredded
1/4 cup broccoli florets, stems removed
dash salt and pepper
dash thyme
generous dash rosemary, marjoram, and savory
1/4 cup tomato sauce
2 slices cheddar or colby jack cheese

Combine all ingredients except cheese. Mix well. Oil a loaf pan and fill with half the meatloaf mixture. Place cheese slices in the middle of the loaf. Top with remaining mixture. Bake at 350 degrees for 1 hour.

Tuesday, January 19, 2010

Spice Cake

This was my Grandmother's favorite cake and has become our number one "company" dessert. It is especially good served with hot or cold apple cider.

Cake with Cream Cheese Frosting
1/2 cup butter

2 eggs

2 cups all purpose flour*

1 1/2 tsp baking powder
2 tsp cinnamon

1/2 tsp baking soda

1/2 tsp nutmeg

1/2 tsp cloves
3/4 tsp ginger
1 tsp vanilla
1 1/4 cups milk

1 tbsp vinegar
1 8oz package cream cheese

1/2 stick butter, softened

3 cups powdered sugar pecan halves (optional)

1) Grease and flour two 9" cake pans. In medium bowl, mix flour, baking powder, cinnamon, baking soda, nutmeg, cloves, and ginger.
2) Combine milk and vinegar and let sit.
3) Cream butter and sugar. Add vanilla and mix well. Beat in eggs one at a time.
4) Alternately add dry ingredients and milk to butter mixture, mixing well.
5) Pour into prepared pans and bake at 350 degrees for 35 minutes.

For Frosting

1) Beat butter and cream cheese on med speed until smooth

2) Add powdered sugar one cup at a time until well combined. Place first cake layer on plate and frost top. Top with second cake layer and frost top only. Decorate top with pecans halves if desired.

* to make this cake gluten free, use 1/2 cup potato starch, 1.5 cups rice flour and 1 tsp xanthan gum instead of all purpose flour

Monday, January 18, 2010

The beginning

I meant to start this in January so that I could finish at the end of 2010, but my good intentions were not actualised. I will attempt, however, to post 365 new recipes in 365 days. Some will be brand new, others my adaptations of things, but all will be recipes which I have enjoyed. If I don't get one in each day, I'll have to catch up with multiple recipes in a post, but I will attempt to get in all 365 by the 365th day. Today will be the first, beginning with:

Dad's Vegetarian Chili

2 cans kidney (or red) beans
1 can diced tomatoes (plain or with chilis)
1 can ready to serve tomato soup (or tomato sauce)
1 tbsp olive oil
1 onion, diced
2 cloves garlic, diced
1 green pepper, diced
pinch salt
1 tbsp parsley
1/2 tbsp chili powder
2 tsp basil
1 tsp oregano

Sautee the onions, garlic, pepper in olive oil until tender. Add remaining ingredients, bring to boil, then simmer for 20 minutes. Serve with hot corn bread for a hearty meal.