Light Fettuccine with Sweet Peppers and Blackened Chicken

Ingredients

• 12 ounces dry whole wheat fettuccine pasta or other pasta
• 2 red bell peppers, julienned
• 3 cloves garlic, minced (or 1 tablespoon of crushed garlic)
• 3/4 teaspoon cayenne pepper (or 3/4 t paprika & 1/4 t chili powder)
• 1 cup reduced fat sour cream (I used fat free)
• 3/4 cup chicken broth (I used fat free)
• 3/4 cup grated Parmesan cheese
• OPTION: when I doubled it - I mixed with some alfredo sauce I already had
• Cracked pepper to taste

BLACKENED CHICKEN

2 boneless, skinless chicken breasts

2 t paprika

1 t ground cumin

1 t dried thyme

1 t salt

1/2 t pepper

1/2 t onion powder

Directions for the pasta and sauce

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 minutes or until soft; drain.
2. Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
3. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
4. Toss hot pasta with sauce and season with salt and pepper to taste; serve.

Directions for the chicken

   1. Heat oven to 350 and spray a baking dish with cooking spray

   2. pound the chicken breast until quite thin (around 1/4 inch thick)

   3. Mix all of the spice ingredients together thoroughly.  Coat both sides of the chicken breasts with spices

   4. Heat a non-stick skillet over medium high heat.

   5. Brown chicken breasts on both sides (45-60 seconds per side)

   6. Place chicken in prepared baking pan and bake in oven for 5 to 10 minutes

   7. Remove from oven and slice chicken into stripes.

   8.  Serve with Light Fettuccine with Sweet Peppers

Whole Wheat Bread

This is the best whole-wheat bread recipe I have come across to date. I love that the bread is very moist, uses only ingredients that could be kept in food storage for long periods of time, and is made with honey.

Whole Wheat Bread

Bake at 350 degrees, makes 5 medium loaves
Adapted from Sisterscafe

3 1/2 cups hot tap water (hot, not warm - helps offset the cool can of milk)
1 (12oz) can evaporated milk
3 Tbs instant yeast (like SAF)
2/3 cup oil
1 cup honey (use the same measuring glass as the oil and the honey slides right out)
1 cup white flour (I use bread flour because I always have it, but it doesn’t really matter)
3 Tbs vital wheat gluten
2 Tbs dough enhancer (optional)
12 (+) cups whole wheat flour (I use white wheat: About 8 cups of wheat will yield the 12 cups of flour)
1 1/2 Tbs salt

Grind your wheat (in your electric wheat grinder) while mixing everything else. Using a Bosch or other heavy duty mixer, combine ingredients in the order given, mixing well after half the flour, then add the other half of flour and salt. Add a little extra white flour as needed if dough is too sticky. I sometimes need another whole cup. Knead in mixer for 8 minutes. Spray your counter with cooking spray and then form your dough on the counter into loaves and place in prepared pans. (I also spray my hands with oil so that I don’t have to use extra flour to work with the dough). Press down the sides of loaf to fill the bottom of the pan, leaving the top round and smooth. Let rise in a warm spot until almost desired bread size (about 1 hour). Bake in preheated 350 oven for 25-30 minutes. Remove from oven to wire racks and brush tops of hot loaves with butter, if desired. Let cool about 10 minutes, then remove from pans and let cool.

Notes:
• If you have a Kitchenaid, just cut the recipe in half and freeze the rest of the evaporated milk for the next time you make the bread. Then shape the dough into two loaves. I did this for a couple of years before I had a Bosch.
• You can also use store-bought whole-wheat flour, but the rise time will be just a little longer because the flour will be cooler than that which has just been ground.
• I recommend getting all of the ingredients out on the counter before you start so that you never leave the salt out accidentally, as I have been known to do! You want to add the salt toward the end so it doesn’t interfere with the yeast, but you certainly don’t want to forget it!

Pesto Pasta

Adapted from Nicole, this is one of our all time favorites!

bowtie pasta
bacon, approx. 4 slices (I use turkey bacon)
cherry tomatoes, halved
pine nuts, toasted
pesto
shredded parmesan cheese

Cook bowties.  Cook bacon.  Chop.  Toast pine nuts in bacon pan.  Saute cherry tomatoes for a couple of minutes in oil.  Combine all ingredients.  Top with parmesan cheese.

Asian Cabbage Slaw with Chicken

Adapted from the Favorites Cookbook.

 2 cups diced cooked chicken ( I marinate mine in Kraft Asian Toasted Sesame dressing prior to cooking it)
4 cups shredded cabbage
1 pkg. chicken-flavored ramen noodles
4 green onions, sliced
2 Tbsp seeds, sesame or flax
1/4 c vinegar
1/4 c vegetable oil
2 Tbsp sugar
1/2 tsp salt
1 flavoring packet from ramen noodles
1/2 c slivered almonds

Place chicken and cabbage in mixing bowl.  Break noodles up so that they are all in small pieces and place in colander.  Pour boiling water over noodles to soften slightly.  Add to cabbage with onions and seeds.  In small bowl, combine vinegar, oil, sugar, salt and contents of flavoring packet.  Pour over slaw, mixing well.  At this point, you can either refrigerate and let the flavors mellow, or you can eat it.  Just before serving, stir in almonds.

Baked Creamy Chicken Taquitos

Recipe by OurBestBites.com

1/3 c (3 oz) cream cheese
1/4 c green salsa
1 T fresh lime juice
1/2 t cumin
1/2 to 1 t chili powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir.  Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic.  Stir to combine and then add cilantro and green onions.  Add chicken and cheese and combine well.

You can prepare up to this step ahead of time.  Just keep the mixture in the fridge.


Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking.  It helps to place them between damp paper towels. Usually 20-30 seconds will do it.  If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet.  Lay all of the taquitos on the baking sheet and make sure they are not touching each other.  Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Plan pan in oven and bake for 10 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or this dressing.

Kristi's Mexican Rice

2 TBS oil
3 TBS crushed garlic (I get mine at Costco)
1/4 onion minced (I did a purple one)
1 1/2 cup rice
1 can chicken broth
1 cup tomato sauce
1/2 cup cilantro diced finely
1/4 t cumin
1/2 t onion powder
1/2 T taco seasoning

STEP ONE: heat oil, saute garlic and onion
STEP TWO: add dry rice and stir until rice browns (around 5 minutes)
STEP THREE: add broth and tomato sauce and cilantro and spices
STEP FOUR: bring to a boil (mine was pretty much already there)
STEP FIVE: cover and cook for 10 - 20 minutes (until done)
STEP SIX: fluff with a fork

Serve with Nicole's taquito recipe

Steak Wraps

I originally got this recipe from Nicole.  I don't know if I have stayed true to how she makes it. 

Sirloin Steak
Flour Tortillas
Tomatoes (cherry are nice because they have such bright flavor), chopped
Cucumbers, chopped
Crumbled cheese (I use feta, I think Nicole uses bleu cheese)
Salad dressing (I use ranch, I think Nicole uses ceasar)

Grill Steak.  We ususally season it with either montreal steak seasoning or citris seasoning).  Slice thinly.  Combine all ingredients in wrap. 

So yummy!

St. Patrick's Day Cole Slaw

So I hate Irish Food - but this was a good cabbage using recipe that I really liked!

From the kitchen of Becca Buchart

Vinaigrette Coleslaw

3 tbsp. apple cider vinegar
3 tbsp. olive oil
2-3 Tbsp. sugar (I think I usually only do 1 or to taste; I don't usually like it too sweet)
1/4 tsp. dry mustard (I used spicy mustard from the fridge)
1/4 tsp. celery seed (or caraway seeds)
1/8 - 1/4 tsp. pepper
4 c. shredded cabbage
1 c. shredded carrots (2 or 3)
1/4 c. thinly sliced green onion


When I made it I think I might have doubled the dressing and used 1 head of cabbage, 3 or 4 carrots and 1/2 red onion for a large bowl. It's the sort of thing you can mix up pretty much any way you want.

Asian Salmon

Asian Salmon
Adapted from Sisterscafe, posted there as BBQ Salmon

1 T. melted butter
1 T. honey
1 T. brown sugar
2 T. soy sauce
2 T. dijon mustard
1 T. olive oil
1 tsp minced garlic
2 lbs. salmon fillet

Mix all ingredients, except salmon, in a gallon-size ziploc bag. Rinse fish and pat dry; place in sauce for 15 min to 1 hour.

To BBQ: Place salmon on a large piece of aluminum foil, making a boat. Pour sauce over fish. Cover the top with foil and place on grill for approximately 15 minutes.
To Broil: Cook for about 8 minutes, depending on thickness of fish. Check frequently to see if salmon flakes, at which point it is done.

I serve this with rice and stir fried vegetables. It is a really quick meal to make if you use a rice cooker and the Kirkland-brand frozen stir-fry vegetables from Costco. I get my salmon at Costco, too.

Chocolate Swirled Banana Bread

Seriously my favorite banana bread ever.

Chocolate Swirled Banana Bread
Adapted from Our Best Bites








2 c. flour
¾ tsp. baking soda
½ tsp. salt
1 c. sugar
¼ c. butter, softened
1 ½ c. mashed ripe bananas (about 3-4 medium bananas)
2 eggs
1/3 c. sour cream
½ c. semi-sweet chocolate chips

Preheat oven to 350 degrees. In a medium mixing bowl, combine flour, baking soda, and salt. In another mixing bowl, cream sugar and butter. Add bananas, eggs, and sour cream, beating until just blended. Add flour mixture. Beat on low until just moistened. Microwave chocolate chips in a medium bowl for 1 minute. Stir until smooth. Cool slightly. Add 1 c. batter to chocolate, stirring until well-combined. Spoon chocolate batter alternately with plain batter (so you have stripes of plain and chocolate batter) in an 8 ½” x 4 ½” loaf pan coated with cooking spray. Swirl batters with a knife.
Bake at 350 for 1 hour to 1 hour and 15 minutes (Mine was done in an hour, but the original recipe says 1 hour and 15 minutes) or until a cake tester comes out clean. Cool 10 minutes in pan and then remove and cool completely on a wire rack (if you can really wait that long...)

Chocolate Chip Cookie Pie

Nicole found this recipe Chocolate Chip Cookie Pie. I just put the link since the blog shows step by step with pictures. Click on the "Chocolate Chip Cookie Pie" for the link.

Cilantro Lime Rice

from the kitchen of Heather Peterson

rice
chicken broth
salt
pepper
lime
cilantro

Use chicken broth instead of water to cook rice in. 
Salt and pepper rice. 
Add 1 tsp. to 1 tbsp. lime juice to broth. 
Cook rice. 
Add 1/4 to 1/2 c. chopped cilantro.
Salt and Pepper cooked rice.

Enjoy!

Chicken Enchiladas

from the kitchen of Heather Peterson

4-5 chicken breasts
1 can La Victoria green enchilada sauce
1 can cream of mushroom soup
small container of sour cream
1 can diced green chiles

Combine all ingredients in a crockpot and let cook all day. 

Add mushrooms (optional)
Add cheese (pepperjack, colby or cheddar)

Put a small amount of sauce in bottom of 13x9 pan.  Fill tortillas with chicken mixture.  Roll and put in pan.  Smother with remaining sauce.  Sprinkle cheese on top.  Bake at 350 degrees for 20 minutes.

Chicken Pineapple Curry

Adapted from the Enlightened Cook

Ingredients:

1 T canola oil
3 (6 oz) skinless, boneless chicken breast halves cut into 1-inch pieces
1/2 t salt
2 cups green bell peppers strips (about one large)
OPTIONAL:
Potato chunks
Carrot chunks
Onion chunks
Green Chili's

2 T fresh lime juice
2 T soy sauce
2 - 4 T red curry paste
1 t sugar
1 (14 ounce) can light coconut milk
1 can of pineapple chunks (save juice)
3 cups hot cooked long-grain rice
Lime wedges (optional)

STEP ONE: heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt. Add chicken to pan; cook 6 minutes or until browned, turning once.
STEP TWO: Add bell pepper (and other optional veggies) to pan; saute 4 minutes; stirring occasionally.
STEP THREE: Simmer chicken mixture in the pan.
STEP FOUR: In a sauce pan, combine juice, soy sauce, curry paste, pineapple juice and sugar in a small bowl, stirring with a whisk.
STEP FIVE: Add juice mixture and coconut milk to  sauce pan; bring to a boil.
STEP SIX: Cook 12 minutes or until slightly thick.
STEP SEVEN: Add sauce pan to chicken mixture and add pineapple; cook for 2 minutes or let simmer until ready to eat

Serve over rice.

Maple-Honey Granola

This recipe is yummy, but it is also good for picky eaters because there is no fruit in it. You could add raisins, or any other dried fruit if you want. Be aware that this makes a ton of granola, but it also lasts a long time. I make the recipe as is and then put it in a tupperware to use for breakfast regularly.




Maple-Honey Granola
From Pilates Laura

Mix together:
8 cups of old fashioned oats (do not use quick oats)
1 bag of coconut (I have made it without this and it is still very good)
1-2 cups of chopped nuts (I like pecans best, and almonds second, but do what you love)

In a separate bowl, mix:
1 cup of honey
1 cup of pure maple syrup (do not use the fake stuff)
1 1/2 cups canola oil (can substitute vegetable oil, but not olive oil)

Combine wet and dry ingredients. Bake at 350 degrees for one hour, stirring every 15 minutes.

Tips:
Line your baking sheet with tinfoil so your cleanup is much easier. Make sure to stir thoroughly while cooking so that the crunchiness of the granola is pretty evenly spread. You can cook it for less time if you want it less crunchy. Buy your maple syrup at Costco - it is the cheapest and you could make at least three batches, if not four, from it.

Easy French Dip Sandwiches

This is my quickest meal and I love, love, love it! I got it from my friend Heidi who brought me it when Grant was born. I use it whenever I need dinner on the table in five minutes and I have been gone all day so the crockpot is out. I never liked French dip before this (its the whole soggy bread thing...), but yum, that is all I have to say now.

East French Dip Sandwiches
From the kitchen of Heidi Ball

Deli Roast Beef, sliced for sandwiches
Beef Broth
Swiss or Provolone Cheese, sliced
Italian Seasoning
Rolls

Put beef broth in a pot, sprinkle on some Italian seasoning, bring to a boil. Turn the stove off, put the sliced roast beef in the pot and let warm for a few seconds. Create sandwiches with the rolls, beef, and cheese, and dip in the broth/Italian seasoning mixture.

I didn't list any amounts for the ingredients above because it depends on how much meat you want and for how many sandwiches you want. In general, 2 cans of beef broth match up well with half a pound of roast beef, but you could easily do more or less depending on your preferences. Just make sure you have enough broth to completely cover the amount of meat you put in. Also, you don't have to buy the meat at the deli counter. Pre-packaged roast beef works quite well as long as it is not the super cheap stuff. Super yummy with carrots and Kettle chips, and there is your dinner.

Mia's Panko Chicken

Ingredients:
Defrosted Chicken Tenders (I do about 8)
1 egg1/2 cup soy, almond or skim milk

2 cups Panko Flakes
3/4 cup flour seasoned with garlic salt, pepper and herbs

olive oil (enough to fry chicken)

STEP ONE: heat oil on the stove & mix egg and milk

STEP TWO: bread chicken tenders in egg/milk + flour + egg/milk + panko

STEP THREE: fry in oil

STEP FOUR: drizzle sauce (see below) and eat with mixed greens& mashed potatoes or rice

Sauce/Salad Dressing

1/2 part balsamic

1/2 part olive oil

1 TBS. agave necter
1 TBS. stone ground mustard (got mine at Harmons)

(I do this different every time and I always make too much! If someone figures out good amounts let me know)

Honey-Lime Chicken Enchiladas

Honestly, I don't think it gets much better than this. I love these enchiladas. When I am not pregnant (and can't stand cream), I make them at least once a month. There is no amount for the cheese - you just use as much as you want.


Honey-Lime Chicken Enchiladas
From Jamie Rice

1/3 cup honey
¼ cup lime juice, freshly squeezed (about 2 limes)
1 tsp chili powder
1 tsp cumin
1 garlic clove, minced
1 -14 oz can green enchilada sauce, mild
½ cup cream
2 chicken breasts, cooked and shredded
Cheese (monterey or colby jack) (I have only done it with monterey jack and loved it so much I never tried colby)
Cilantro, for garnish (I like to simplify, so I never use this unless I need cilantro for something else that week)
Corn tortillas

In a bowl, combine honey, lime juice, chili powder, cumin, and garlic. Add chicken and marinate (the longer, the better). In another bowl, mix enchilada sauce and cream. In a 9X13 pan, pour a small amount of the enchilada sauce/cream mixture, just to cover the bottom of the pan. Roll enchiladas, filling each tortilla with chicken and cheese, and placing them into the pan. Mix the remaining honey-lime sauce from the chicken mixture with the enchilada cream sauce. Pour over the top of the enchiladas. Sprinkle the top with cheese. Bake at 350 degrees for 30 minutes.

Option: Layer the ingredients as you would lasagna for faster preparation. Bake as directed.
(Truth be told (Otherwise known as "admission of laziness"): I always just layer it because I am too lazy to roll the tortillas and worry about them breaking. It tastes the same and since I can't get tolled ones out of the pan perfectly, it probably looks the same, too.)

Nicole's Neighbor's (Barbie Harris's) Sugar Cookies

These are the only kind of sugar cookies I like - I really can't stand any other kind! Makes tons of cookies. The tubes freeze super well.

STEP ONE: Cream together
1 LB Butter (whip it up in the kitchen aid by itself)
3 eggs
2 c sugar
2 t vanilla

STEP TWO: sift together & add to creamed mixture
6 c flour
1 t soda

STEP THREE: (LOVE THIS PART) - roll into tubes in wax paper. I rolled mine into heart shape rolls. About 3 inches high and wide. Can refrigerate (I did mine the day before)

STEP FOUR: slice through the wax paper into 1/2 inch or 3/4 inch slices

Bake at 325 - until they are done??? Nicole and I don't really know and I didn't watch the clock. We'll edit later.

Serve with Nicole's Neighbor's (Barbie Harris's) Frosting
1, 8 oz. cream cheese
1/2 to 3/4 cube butter softened
add powdered sugar
vanilla
almond flavoring
and canned milk, if needed

Fair Trade Agreement Chocolate Chip Cookies

This is a fair trade to answer Kim's Ginger Snap Cookies. I got this recipe from my neighbor Laurie Meredith. But then Michael adapted it. This is one that is soooo worth the sugar. Awesome to eat just as dough as well! If I only had one cookie recipe this would be it.

1 cup butter
1/2 cup white sugar
1 & 1/2 cups brown sugar
2 eggs
1 + t vanilla
2 cups flour
2 & 1/2 cups oats (ground up in a blender until powdery)
1/2 t salt
1 t baking powder
1 t baking soca
grated chocolate (her recipe calls for a small Hershey's bar grated up, I've been using left over christmas truffles, or toblerone pieces)
12 oz milk chocolate chips (I've done every kind of chip on the planet - usually what I have)

STEP ONE: cream better and sugars
STEP TWO: add eggs and vanilla
STEP THREE: in another bowl combine powdery oats and rest of dry ingredients - stir around to mix (here is where I grate the chocolate into the dry mix)
STEP FOUR: add to moist ingredients in mixer
STEP FIVE: add chocolate chips

Bake at 350 for 10 minutes

Sierra's Healthy Banana Bread

Sierra left this on my doormat for Valentine's Day. I convinced her to share the recipe. It is so good!!!

1 & 3/4 cups whole wheat flour
1 t baking soda
1/2 t salt
1/3 c olive oil
1/2 c honey
2 beaten eggs
3 overripe bananas
1/4 c hot water

Mash bananas, add eggs, oil, and honey. Add dry ingredients, alternate with water. Pour into greased loaf pans for about one hour or muffin tins for 25 minutes. I usually have to put foil over the bread at 30 minutes in so the top doesn't burn. Bake at 350.

Sierra's Perfect Sugar Free Half Wheat Half White Sandwich Bread

Made this one today! It actually holds it shape and has no sugar! Used extra to make some rolls.

2 1/2 cups warm water
1 T Yeast

Put in mixer & let sit until foamy

Add 1/3 c wheat gluten (not bread enhancer)
Add 3 cups of wheat flour

Mix until combined. Let sit for 20 minutes

Add the following:
1/3 c oil
1/3 c honey
1 T Sea Salt (yes it has to be sea salt)
3 - 4 c bread flour (I just use regular flour because of the wheat gluten & it always turns out awesome)

Mix with dough hook aprox. 10-15 minutes (just until smooth).

Pour some oil on your hands and a little bit on the counter (or spray the counter with Pam). Get dough out of bowl and divide it in half. Flatten out dough into a rectangle (doesn't have to be a perfect rectangle or that thin). Roll up from the skinny end. Pinch end under and pinch end to roll. Put seam edge on the bottom of the pan. Place into sprayed bread pans. Cover and let rise until doubled (In SLC area I give it 2 hours - or so).

Bake at 350 degrees for 22 minutes (if you have my hot oven).

Gingersnaps

OK, I am admittedley a little hesitant to post this one...as it is one of my specialties. But, as you specifically requested it, I will oblige. :)

Gingersnaps

3/4 c. shortening
1 c. sugar
1/4 c. molasses
1 egg
2 c. flour
1/4 tsp. salt
2 tsp. soda
1 tsp. cinnamon
1 tsp. cloves
1 tsp. fresh ginger, finely minced
cinnamon and sugar

Cream together shortening and sugar. Add molasses and egg. Add dry ingredients. Shape into balls and roll in cinnamon and sugar. Place on ungreased cookie sheet. Bake at 350 degrees for 8-11 minutes (depending on your oven).

The tricks are to adjust the amount of ginger to your taste. More ginger means stronger flavor. Also, don't overbake or they will become quite hard!

Oh my yum! Whole Wheat Scones

I took someones Sconecutter-like recipe adapted it to whole wheat - voila!
This is a great prep ahead of time dough for a weekend morning.

Ingredients:

2 packages (2 tablespoons) active dry yeast
1/2 cup lukewarm water1/4 cup sugar
1 tablespoon salt
2 cups warm milk (used my food storage)
1/4 cup butter (can use shortening or fake buttery things)
4 cups all purpose flour or bread flour
2 cups of whole wheat flour (might need up to 1 cup of additional flour as well)

STEP ONE: Dissolve yeast completely in 1/2 cup lukewarm water
STEP TWO: stir in sugar and salt.
STEP THREE: Add warm water or milk; stir until frothy and smooth.
STEP FOUR: Add shortening or butter and 4 - 6 cups of the flour to make a moderately stiff dough which is each to handle.
STEP FIVE: Place dough on lightly floured surface; knead until smooth and elastic, five to six minutes. (I just left it in my KitchenAid)
STEP SIX: Place dough in lightly greased bowl. Cover and let rise in warm place until doubled in bulk, about 1 1/2 hours. (Okay I left it there for a lot longer because I forgot)
STEP SEVEN: Punch down dough. * Place on lightly floured surface and roll out to 1/2 - 1/4 inch thickness. Allow to rest five minutes. Cut with pizza cutter or cookie cutters into desired shapes.
* after I punched down the dough I put it back in the greased bowl and left it in the fridge for a day and a half
STEP EIGHT: Fry dough in deep, hot vegetable shortening (or Vegetable oil) (350 degrees) 30 seconds on each side. Serve hot with honey butter, butter and honey, or jam. Or we did Monte Cristo style with powdered sugar, syrup and strawberries.

Chili

Sorry, no pictures of this one at the moment. I need to get better at taking pictures of what I make. Anyhow, this is my favorite Chili recipe. I prefer to have some veggies in there, as opposed to just meat, tomatoes, and kidney beans. This recipe freezes well and I often double it and put the extra in the freezer for the future. You can defrost it in the microwave and have dinner in 5 minutes this way.

Chili
Adapted from Better Homes and Gardens Cookbook
Prep: 20 min, Cook: 20 min, Serves: 4 - 6 Large Portions

16 oz. ground beef
1 large onion, chopped
2 coves garlic, minced
1 green pepper, chopped
1 14.5 oz. can diced tomatoes
1 15 oz. can red kidney beans, rinsed and drained
1 16 oz. can tomato sauce
1 16 oz. can corn, drained
2-3 teaspoons chili powder (more or less depending on how spicy you want it)
1/2 teaspoon dried basil
1/4 teaspoon black pepper
salt

In a large saucepan, cook ground beef, onion, sweet pepper, and garlic, salting lightly. When meat is brown and onion is tender, drain fat. Stir in undrained tomatoes, kidney beans, tomato sauce, corn, chili powder, basil, and pepper. Bring to a boil. Reduce heat, cover, and simmer for at least 20 minutes, but longer if you want the flavors to set a little. Serve with cornbread or breadsticks.

Rosemary Sea Salt Artisan Bread

Adapted from the Idea of Artisan Bread in 5 minutes a Day
Makes 2 - 3 loafs and dough can be kept in fridge for up to 2 weeks

Ingredients:
1 1/2 T yeast
1 1/2 T kosher salt (+ some for sprinkling on bread)
3 cups lukewarm water
5 1/2 - 6 1/2 cups flour (depending upon humidity that day)

STEP ONE: mix all the ingredients with a spoon in a bowl or bucket that you can cover or that has a lid (will create a goopy mix that is wetter than most bread dough)

STEP TWO: cover and let rise on countertop for 2 hours

STEP THREE: cut off a grapefruit-size portion

STEP FOUR: with adding flour shape from top to bottom

STEP FIVE: let sit for 45 min; cut scallop or cross shapes; sprinkle flour on the top OR brush lightly with water and sprinkle on dough additional salt and dried rosemary

STEP SIX: Bake at 450 (slide onto a hot cookie sheet or baking stone with hot metal pan under) when you put the dough in the oven add aprox. 2 cups of water to the pan underneath - creates a steam affect and hardens the crust). Bake for around 18 minutes - my oven is hot so mine is a little less.


EXTRA HELP (I haven't needed it - but good to have)

1. Heat the water to just a little warmer than body temperature (about 100 degrees Fahrenheit).

2. Add yeast and salt to the water in a 5-quart bowl or, preferably, in a resealable, lidded container (not airtight — use container with gasket or lift a corner). Don’t worry about getting it all to dissolve.

3. Mix in the flour by gently scooping it up, then leveling the top of the measuring cup with a knife; don’t pat down. Mix with a wooden spoon, a high-capacity food processor with dough attachment, or a heavy-duty stand mixer with dough hook, until uniformly moist. If hand-mixing becomes too difficult, use very wet hands to press it together. Don’t knead! This step is done in a matter of minutes, and yields a wet dough loose enough to conform to the container.  The dough needs to be (wet, but not so wet that the finished loaf won’t retain it's form).

4. Cover loosely. Do not use screw-topped jars, which could explode from trapped gases. Allow the mixture to rise at room temperature until it begins to collapse (or at least flatten on top), approximately two hours, depending on temperature. Longer rising times, up to about five hours, will not harm the result. You can use a portion of the dough any time after this period. Refrigerated wet dough is less sticky and easier to work with than room-temperature dough. They recommend refrigerating the dough at least three hours before shaping a loaf (but I never do!)

Toasted Parmesan Orzo with Peas

This recipe is super easy, really yummy, and great with flank steak! The original recipe called for 3/4 t. salt to be added when you put the onions in. I think it is too salty this way, but just be aware and adjust to your own taste when you add salt at the end. Also, use fresh parmesan - not the stuff we grew up with. I buy mine already shredded at Costco in the cheese section and keep it in my fridge or freezer. I use it for a ton of things that we eat regularly.


Toasted Orzo with Peas and Parmesan
adapted from Cooks Illustrated
Serves 4-6 (as a side dish)

*Be careful when adding the broth to the pan, because it will create a lot of steam.

2 tablespoons butter
1 small onion, minced
2 medium garlic cloves, minced
1 ¼ cups orzo
2 1/2 cups low-sodium chicken broth
2 cups frozen peas
1 ounce Parmesan cheese, grated (about 1 cup)
Parsley
Ground black pepper
Salt

Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the orzo and cook, stirring often, until most of the grains are golden, about 5 minutes. Carefully stir in the broth and bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally until all of the liquid has been absorbed and the orzo is tender, 10 to 12 minutes. (Be careful not to cook at too high of heat at this point because the liquid will evaporate instead of cook the orzo and you'll be left with undercooked pasta.)

Take the pan off the heat, stir in the peas and parmesan cheese and let sit until the peas are warmed through, about 2 minutes. If the peas need it or if the cheese doesn’t melt, return the pan to low heat until everything is warmed through. Season with salt and pepper to taste and sprinkle with parsley.

Ravioli with Garlic Sauteed Vegetables

9 oz. (or more) ravioli, cooked
2 Tbsp. olive oil
1 Tbsp chopped fresh garlic
1/2 lb. green beans (fresh or frozen)
1 yellow squash, quartered and sliced
1/2 cup cherry or grape tomatoes, halved
1/2 cup fresh parmesan cheese
salt and pepper

Heat oil and garlic in large skillet over medium-high heat.  Add green beans, salt and pepper.  Cook, stirring frequently for five minutes.  Add squash and tomatoes.  Cook, stirring frequently until vegetables are tender (5-10 minutes).  Put ravioli in serving bowl.  Add vegetables.  Sprinkle with cheese.

*I rarely measure the vegetables. I just eyeball it and add what I have or what looks good.

What's for Dinner - Asian Beef with Snowpeas

Here we go sistah's!

Tonight I discovered a recipe I would do again. It meets all our requirements: simple, would make it once a month, tastes great! I adapted it from an AR.

STEP 1: make some rice

STEP 2: while it's cooking combine in a bowl and set aside

• 3 tablespoons soy sauce
• 2 tablespoons rice wine vinegar (or another vinegar if you can't find rice wine)
• 1 tablespoon brown sugar
• 1/2 teaspoon cornstarch

STEP 3: heat on stove in Wok
1 tablespoon vegetable oil & 1/2 tablespoon of sesame oil (if you have it; or just use veg. oil)

STEP 4: Stir fry

• 1 tablespoon minced fresh ginger root
• 1 tablespoon minced garlic
• (30 sec)
• 1 pound beef round steak, cut into thin strips
• (until brown)
• 8 ounces snow peas
• 
  
• STEP 5: add sauce + a pinch of grated orage peel or a splash of orange juice (or Michael says to just add some Yoshitas - I told him that was cheating)