Okay, here it is. The tamale pie is in the Nisly book. I didn't end up making it because I didn't realize I did not have tomato juice! I was rather disappointed. Anyway, it looks good.
As for the rice and beans...
I usually just make refried beans. I cook the pinto beans and put them in the food processor with raw onions and green peppers, cilantro (sometimes), cumin, chili powder, salt and pepper...I think that's all. Sometimes I throw it back in the skillet with fried hamburger and a pack of burrito seasoning, or more of the above spices. Eat it over rice with Lizano (we will introduce you to this fine sauce when you return to Canada) and maybe some tortillas or tortilla chips. If you really want to go "all out", make some pico de gallo and guacamole. If not, a tossed salad will do. It's Sooooooo good.
Wednesday, May 31, 2006
Pumpkin Soup
This is a good cold weather recipe. I know the rest of you are going into summer, but this is perfect for our weather right now. It's sooo good, too. I think any orange pumpkin or squash would work.
1/2 kg pumpkin, chopped into pieces
1 large onion
2 small potato, chopped
2 med carrots, chopped
1 clove garlic, minced
2 chicken bullion cubes
2 C water (or to just cover)
salt and pepper to taste
1 Tblsp margarine
a pinch grated nutmeg
1. Boil pumpkin, onion, potato, carrot, garlic, bullion and water until tender.
2. Puree using a blender or potato masher. (I used a potato masher
because I
like it a bit chunkier.)
3. Add salt, pepper and nutmeg. (I didn’t add the nutmeg)
4. Heat gently and serve with chopped parsley and a swirl of yogurt or
whipped cream or sweetened condensed milk.
(I didn’t serve any topping with it, and we all liked it. My friend who gave me the recipe said it’s really good with a topping. We just ate fresh bread with it. Yum.)
1/2 kg pumpkin, chopped into pieces
1 large onion
2 small potato, chopped
2 med carrots, chopped
1 clove garlic, minced
2 chicken bullion cubes
2 C water (or to just cover)
salt and pepper to taste
1 Tblsp margarine
a pinch grated nutmeg
1. Boil pumpkin, onion, potato, carrot, garlic, bullion and water until tender.
2. Puree using a blender or potato masher. (I used a potato masher
because I
like it a bit chunkier.)
3. Add salt, pepper and nutmeg. (I didn’t add the nutmeg)
4. Heat gently and serve with chopped parsley and a swirl of yogurt or
whipped cream or sweetened condensed milk.
(I didn’t serve any topping with it, and we all liked it. My friend who gave me the recipe said it’s really good with a topping. We just ate fresh bread with it. Yum.)
Sunday, May 28, 2006
Onion Rice
I just found this on allrecipes.com and it is really good. It's a nice change from plain rice, but it's not complicated to make.
1 tablespoon vegetable oil
1 red onion, chopped
1 cup long-grain white rice
1 teaspoon ground black pepper
2 cups chicken broth
Heat the oil in a saucepan over medium heat. Stir in the onion, and cook until almost tender. Stir in rice, and continue cooking until coated with oil. When onion is tender and rice begins to brown lightly, season with pepper, and pour in the broth. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
1 tablespoon vegetable oil
1 red onion, chopped
1 cup long-grain white rice
1 teaspoon ground black pepper
2 cups chicken broth
Heat the oil in a saucepan over medium heat. Stir in the onion, and cook until almost tender. Stir in rice, and continue cooking until coated with oil. When onion is tender and rice begins to brown lightly, season with pepper, and pour in the broth. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Thursday, May 18, 2006
Phantom Rhubarb Muffins
1/2 C fat free sour cream
1/4 C olive oil
1 egg
1 ripe banana, mashed
2/3 C whole wheat flour
1/3 C white flour
2/3 C oatmeal
1 1/4 C diced rhubarb
2/3 C brown sugar
1/2 tsp baking soda
1/4 tsp salt
Blend together sour cream, oil, egg and banana. Set aside. In another bowl, stir remaining ingredients together and combine with sour cream mixture. Mix just until moistened. Fill 12 muffin cups.
Sprinkle with cinnamon sugar. Bake at 350F for 25 minutes.
This is written with my alterations included, and we found them to be very tasty. The original recipe did not have any banana, and only 1 1/3 C white flour (no whole wheat or oats). The recipe also calls for this topping: 1/4 C brown sugar, 1/4 C chopped pecans, 1/2 tsp cinnamon, 2 tsp melted butter.
I'm so glad I finally figured out how to leave posts here!!!
1/4 C olive oil
1 egg
1 ripe banana, mashed
2/3 C whole wheat flour
1/3 C white flour
2/3 C oatmeal
1 1/4 C diced rhubarb
2/3 C brown sugar
1/2 tsp baking soda
1/4 tsp salt
Blend together sour cream, oil, egg and banana. Set aside. In another bowl, stir remaining ingredients together and combine with sour cream mixture. Mix just until moistened. Fill 12 muffin cups.
Sprinkle with cinnamon sugar. Bake at 350F for 25 minutes.
This is written with my alterations included, and we found them to be very tasty. The original recipe did not have any banana, and only 1 1/3 C white flour (no whole wheat or oats). The recipe also calls for this topping: 1/4 C brown sugar, 1/4 C chopped pecans, 1/2 tsp cinnamon, 2 tsp melted butter.
I'm so glad I finally figured out how to leave posts here!!!
Thursday, May 11, 2006
Pumpkin Pie Cake
Mix thoroughly:
1 29-oz can pumpkin
12 oz evaporated milk
3 eggs
1 cup sugar
½ tsp salt
4 tsp pumpkin pie spice
Pour into 9x13 pan.
Spread one (dry) yellow cake mix over the pumpkin mixture. Drizzle ¾ cup melted margarine over the cake mix. Sprinkle with 1 cup chopped pecans. Bake at 350* for 45-55 minutes. Serve warm with whipped cream or vanilla ice-cream.
1 29-oz can pumpkin
12 oz evaporated milk
3 eggs
1 cup sugar
½ tsp salt
4 tsp pumpkin pie spice
Pour into 9x13 pan.
Spread one (dry) yellow cake mix over the pumpkin mixture. Drizzle ¾ cup melted margarine over the cake mix. Sprinkle with 1 cup chopped pecans. Bake at 350* for 45-55 minutes. Serve warm with whipped cream or vanilla ice-cream.
Homemade Tomato Soup
You may remember that when we were kids I didn’t like tomato soup, but whether I’ve matured or this is just a lot better than Campbell’s, I don’t know. This is also a really quick lunch that doesn’t take much more time than opening a can. (I suppose Martha Stewart would make her own tomato juice, too, but I have to draw the line somewhere. And that’s a good thing.)
Sauté together:
5 Tblsp margarine
1 small onion, finely chopped
Slowly add until blended:
4 rounded Tblsp flour
Add and heat to good rolling boil:
3 cups thick tomato juice (I use puree and just add water to make thick juice)
heaping ½ tsp baking soda
1 ½ tsp salt
1 ½ tsp sugar
¼ - 1 tsp pepper, as desired
Add and heat to almost boiling, but do not boil:
3 cups milk (or less)
I usually add a bit of Lawry’s, garlic powder and parsley.
Serve with crackers or homemade croutons.
Sauté together:
5 Tblsp margarine
1 small onion, finely chopped
Slowly add until blended:
4 rounded Tblsp flour
Add and heat to good rolling boil:
3 cups thick tomato juice (I use puree and just add water to make thick juice)
heaping ½ tsp baking soda
1 ½ tsp salt
1 ½ tsp sugar
¼ - 1 tsp pepper, as desired
Add and heat to almost boiling, but do not boil:
3 cups milk (or less)
I usually add a bit of Lawry’s, garlic powder and parsley.
Serve with crackers or homemade croutons.
Monday, May 01, 2006
Grilled Potato Wedges
I just had this at mom and dad's and it was really good...
3 lg. russet potatoes, scrubbed not peeled, ea. cut into 8 wedges (smaller is good)
1/4 c. olive oil
2 cloves garlic, crushed
1 tsp. salt
1 tsp. paprika
1/2 tsp. dried thyme, crumbled
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
Place potato wedges in a steamer basket over boiling water, cover and steam for 10 min. Remove from heat and put in a large bowl. Note: potatoes will not be completely cooked. In a small bowl, stir together the remaining ingredients. Pour the mixture over the potatoes and toss gently to coat. Preheat bbq to medium. Grill potatoes 5-7 min. (or until tender) on each cut side, turning once. They should be crisp and browned on the outside and cooked through on the inside. Serve immediately. Serves 4.
3 lg. russet potatoes, scrubbed not peeled, ea. cut into 8 wedges (smaller is good)
1/4 c. olive oil
2 cloves garlic, crushed
1 tsp. salt
1 tsp. paprika
1/2 tsp. dried thyme, crumbled
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
Place potato wedges in a steamer basket over boiling water, cover and steam for 10 min. Remove from heat and put in a large bowl. Note: potatoes will not be completely cooked. In a small bowl, stir together the remaining ingredients. Pour the mixture over the potatoes and toss gently to coat. Preheat bbq to medium. Grill potatoes 5-7 min. (or until tender) on each cut side, turning once. They should be crisp and browned on the outside and cooked through on the inside. Serve immediately. Serves 4.
Monday, April 24, 2006
Sweet Onion BBQ Burgers
Mix:
1/2 c. dry bread crumbs
2 tsp. onion salt
2 tsp. brown sugar
1 egg, beaten
1 lb. ground beef
Shape into 4 patties and place in shallow baking dish. Pour 1 1/4 c. bbq sauce over patties, cover and refrigerate for 2-4 hrs. (i think the bbq sauce part is completely optional)
Combine in small bowl:
1/2 c. mayonnaise
1/2 c. bbq sauce
1 tsp. brown sugar
Keep refrigerated until serving.
Onion topping:
2 Tbsp. butter
1/4 c. honey
2 large sweet onions, thinly sliced
Melt butter in large skillet. Stir in honey until blended. Add onions; saute for 15-20 minutes or until tender and lightly browned. Keep warm until serving.
4 slices smoked cheddar cheese (or whatever cheese you want)
4 hamburger buns (duh)
Discard bbq sauce from patties. Grill patties, top with cheese slice. Serve on buns with sauce and onion topping.
These are not as much work as they sound like (i don't think), and they're really good; even if you're not an onion fan. You can hardly taste onion, unless maybe if you're really sensitive, but wow, they're goooood.
1/2 c. dry bread crumbs
2 tsp. onion salt
2 tsp. brown sugar
1 egg, beaten
1 lb. ground beef
Shape into 4 patties and place in shallow baking dish. Pour 1 1/4 c. bbq sauce over patties, cover and refrigerate for 2-4 hrs. (i think the bbq sauce part is completely optional)
Combine in small bowl:
1/2 c. mayonnaise
1/2 c. bbq sauce
1 tsp. brown sugar
Keep refrigerated until serving.
Onion topping:
2 Tbsp. butter
1/4 c. honey
2 large sweet onions, thinly sliced
Melt butter in large skillet. Stir in honey until blended. Add onions; saute for 15-20 minutes or until tender and lightly browned. Keep warm until serving.
4 slices smoked cheddar cheese (or whatever cheese you want)
4 hamburger buns (duh)
Discard bbq sauce from patties. Grill patties, top with cheese slice. Serve on buns with sauce and onion topping.
These are not as much work as they sound like (i don't think), and they're really good; even if you're not an onion fan. You can hardly taste onion, unless maybe if you're really sensitive, but wow, they're goooood.
Saturday, April 22, 2006
Chocolate Cake
This is my new favorite chocolate cake. My friend Tammy gave the recipe to me and it is so good. It's not as easy as Wacky Cake (my former favorite), so if I'm really in a hurry I might not make it. I made it for Matthew's birthday and it got lots of compliments. (On the other hand, so does Wacky Cake...hmmmm.)
I was making ordinary white icing for this cake, and I didn't like how it just ended up tasting like powdered sugar. Somehow I got the idea to add some maple flavoring to it, so I just put in about 3-4 drops. It gave it a really great taste, but not a maple taste. I'll do that again for sure!
2 C flour
1 t baking soda
1 t salt
½ t baking powder
¾ C cocoa
1 ¾ C sugar
¾ C oil
¾ C water
1 t vanilla
3 eggs
½ C water
Beat the first 8 ingredients together for 2 minutes. Add remaining 3 ingredients and beat for another two minutes. Pour into greased pan of your choice. Bake at 350 for 30 minutes.
I was making ordinary white icing for this cake, and I didn't like how it just ended up tasting like powdered sugar. Somehow I got the idea to add some maple flavoring to it, so I just put in about 3-4 drops. It gave it a really great taste, but not a maple taste. I'll do that again for sure!
2 C flour
1 t baking soda
1 t salt
½ t baking powder
¾ C cocoa
1 ¾ C sugar
¾ C oil
¾ C water
1 t vanilla
3 eggs
½ C water
Beat the first 8 ingredients together for 2 minutes. Add remaining 3 ingredients and beat for another two minutes. Pour into greased pan of your choice. Bake at 350 for 30 minutes.
Chicken Pot Pie
Chicken Stew:
(Disclaimer: These measurements change every time I make this, and I really don’t have a clue about how much I really use. These are guesses, based on my memory.)
Peel and cube: 4 large potatoes, 4-6 carrots. Dice 1 medium to large onion and 2 stalks of celery. Place vegetables in large pot and add enough water just to cover. Add 3 cubes chicken bouillon, 1 tblsp parsley and 1 tsp poultry seasoning. When vegetables are just tender, add 2 cups (or more) diced, cooked chicken and 1 cup (or more) frozen peas. Whisk together 2 cups milk and 1/3 cup flour and stir into vegetable mixture. Cook until thickened. Add salt and pepper to taste. Remove from heat. (If you don’t like or have peas, you can add green beans whenever you want to in the process. I add them earlier than I would the peas so they can cook longer.)
If you want to make a baked pot pie with a biscuit type crust:
Place chicken stew into a large pan (9x13 or whatever it fits into). Preheat oven to 375.
Make biscuits as follows:
Mix 1 ¾ cup flour (white or brown or mixed), 2 tsp baking powder, ¾ tsp salt, ¼ tsp soda. Cut in 1/3 cup shortening. Mix in ¾ cup buttermilk. Knead gently till dough forms a ball. Roll out to ½ inch thickness and cut into squares with a knife or pizza cutter. (I don’t do round biscuits, because of two things: it saves a lot of time, and the dough shouldn’t be handled more than necessary.) Place biscuits on top of stew and bake for 15-20 minutes or until biscuits are browning. (This baking time assumes that the stew is still hot.)
If you want to have pot pie with a pastry crust, just use your favorite pie dough, and bake as a pie. To be honest, I’ve only done that about once or twice, but I can tell you who knows how to do it very well! Rachel Ramer brought us 3 chicken pies when Aimee and Sierra were babies and they were sooo good. (She told me the crust was made with real butter.) And when Larissa was born, Arlene May brought us this massive deep-dish pie with a beautifully flaky crust and it was also very, very good. So, they know how!
If you want to be able to choose if your biscuits are in the stew or on your plate with butter and honey, then bake the biscuits on a cookie sheet and just keep the stew hot on the stove top. I roll them slightly thicker than ½ inch when I don’t bake them on the stew and only bake them for about 12 minutes. (And you’d better double the recipe!)
(Disclaimer: These measurements change every time I make this, and I really don’t have a clue about how much I really use. These are guesses, based on my memory.)
Peel and cube: 4 large potatoes, 4-6 carrots. Dice 1 medium to large onion and 2 stalks of celery. Place vegetables in large pot and add enough water just to cover. Add 3 cubes chicken bouillon, 1 tblsp parsley and 1 tsp poultry seasoning. When vegetables are just tender, add 2 cups (or more) diced, cooked chicken and 1 cup (or more) frozen peas. Whisk together 2 cups milk and 1/3 cup flour and stir into vegetable mixture. Cook until thickened. Add salt and pepper to taste. Remove from heat. (If you don’t like or have peas, you can add green beans whenever you want to in the process. I add them earlier than I would the peas so they can cook longer.)
If you want to make a baked pot pie with a biscuit type crust:
Place chicken stew into a large pan (9x13 or whatever it fits into). Preheat oven to 375.
Make biscuits as follows:
Mix 1 ¾ cup flour (white or brown or mixed), 2 tsp baking powder, ¾ tsp salt, ¼ tsp soda. Cut in 1/3 cup shortening. Mix in ¾ cup buttermilk. Knead gently till dough forms a ball. Roll out to ½ inch thickness and cut into squares with a knife or pizza cutter. (I don’t do round biscuits, because of two things: it saves a lot of time, and the dough shouldn’t be handled more than necessary.) Place biscuits on top of stew and bake for 15-20 minutes or until biscuits are browning. (This baking time assumes that the stew is still hot.)
If you want to have pot pie with a pastry crust, just use your favorite pie dough, and bake as a pie. To be honest, I’ve only done that about once or twice, but I can tell you who knows how to do it very well! Rachel Ramer brought us 3 chicken pies when Aimee and Sierra were babies and they were sooo good. (She told me the crust was made with real butter.) And when Larissa was born, Arlene May brought us this massive deep-dish pie with a beautifully flaky crust and it was also very, very good. So, they know how!
If you want to be able to choose if your biscuits are in the stew or on your plate with butter and honey, then bake the biscuits on a cookie sheet and just keep the stew hot on the stove top. I roll them slightly thicker than ½ inch when I don’t bake them on the stew and only bake them for about 12 minutes. (And you’d better double the recipe!)
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