Thursday, May 7, 2009
1 cup shallots, chopped
2 cups mushrooms, sliced
1 Tbs. fresh rosemary
1 tsp salt
1 tsp black pepper
1 14 oz can diced tomatoes
Mix all. Place in slow cooker on high for 4 hours
1/4 cup olive oil
1 cup chicken broth
2 cloves garlic, minced
1 Tbs. paprika
1 Tbs. garlic powder
2 1/4 tsp sage
1/4 tsp rosemary
1/4 tsp marjoram
1/4 tsp thyme
1 tsp oregano
1 tsp basil
4 thick cut boneless pork chops (I bet this would be delish on a roast)
salt and pepper to taste.
Cut small slits in each pork chop then pour mixture over the top. Slow cook on high for 4-6 hours. Pull it apart, serve over couscous!
In a very hot sauté pan, add:
2 tsp. extra virgin olive oil
2 1/2 cups pre-cooked farfalle (bow-tie pasta)
1/4 cup cubed roma tomatoes
1 tbs. diced red onions
2 shakes of kosher salt & cracked pepper
Sear noodles, stirring occasionally until steaming hot
1 oz. baby fresh spinach
1 oz. fresca sauce (recipe below)
Toss to combine, serve with freshly shaved parmesan cheese
(for 15 servings)
1/4 cup fresh garlic
2 tsp. kosher salt
1/4 cup balsamic vinegar
1/4 cup sweet white wine
1 cup extra virgin olive oil
Mix together the diced tomatoes, chopped basil, minced garlic, salt, and pepper. Cook the pasta al dente. Drain and toss with the tomato mixture. Serve with shredded Parmesan.
3 lb pork roast
Cook all ingredients in a crock pot on low all day (abt 8 hours). One hour before serving, remove roast and shred it. Dump out all cooking juices and place shredded pork back into crockpot and add...
Blend cilantro, onion, and chilies in food processor. Bring water to boil and add all ingredients, simmer covered for 30 minutes or until rice is cooked. *I hate Minute Rice and never buy it - you can substitute regular rice, just adjust the water to rice ratio accordingly.
Heat oil then add cumin and garlic until garlic begins to pop. Add rest of ingredients and serve warm.
1 tablespoon Dijon mustard
1 small garlic clove
1 tablespoon fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil
3 pork tenderloins (or chops, or any other type of pork you have around)
*Blend all together, pour over pork in crockpot. Set on high for 6 hours! Serve over cous-cous!
2 teaspoons vegetable oil
1 large onion, sliced
2 bell peppers (ribs and seeds removed), sliced
3 garlic cloves, minced
2 tablespoons tomato paste
2 teaspoons chili powder
1 and 1/2 teaspoons ground cumin
1 pound ground beef sirloin
12 soft flour tortillas (6-inch)
shredded iceberg lettuce, shredded monterey jack cheese, sour cream, and store-bought salsa for serving (or Ann's easy salsa - recipe at bottom of post)
In a large non-stick skillet, heat 1 teaspoon oil over medium. Add onion and bell peppers; cook until caramelized.
In another large skillet, heat remaining teaspoon oil over medium. Add garlic, tomato paste, chili powder, and cumin; season with salt and pepper. Cook, stirring 1 minute. Add beef, cook breaking up with a wooden spoon, until no longer pink, about 5 minutes. Serve with tortilla chips and toppings.
Ann's easy salsa:
In a blender combine one 28 oz. can of whole, peeled tomatoes in juice, 1 pickled jalapeno pepper, juice from 1/2 of one lemon and 1/2 of one lime, 1 and 1/2 cups fresh cilantro, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder - blend to combine and add salt liberally to taste.
- 8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
- 1 head Romaine lettuce, torn
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/2 cup pitted black olives
- 1/2 red onion, cut into slivers
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 ounce shaved Parmesan (about 1/2 cup)
Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.
In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.
Friday, April 17, 2009
1 cup cornmeal
1/2 teaspoons baking powder
1/4 teaspoons sea salt
3 large eggs
1/2 cup light vegetable, canola, or extra light olive oil
1 3/4 cups packed light brown sugar
3 very ripe bananas, mashed into puree
1/3 cup milk
2 teaspoons good vanilla extract
Preheat oven to 350 degrees F. Prepare a 10 x 13" baking pan by lining it with greased foil or parchment.
In a mixing bowl, whisk together the Pamela's Baking Mix, cornmeal, baking powder and sea salt. Set aside.
In a larger mixing bowl beat the eggs. Add the oil and beat to combine. Add the sugar and beat till smooth. Add in the banana puree, milk and vanilla; do the same.
Add the dry ingredients into the wet, and beat to combine. I did all this by hand and it worked out beautifully.
Pour the batter into the prepared baking pan and bake in the center of a preheated oven for 33 minutes, or until done. Check the center for doneness with a wooden pick. The cake should appear slightly golden brown at the edge, firm to a light touch. (It is usually around 35 minutes)
1 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 package (10 oz.) frozen corn, thawed
2 cans (15 oz. each) black beans, rinsed and drained
1 package (10 oz.) frozen leaf spinach, thawed and squeezed dry
flour tortillas (10-inch)
8 ounces pepper jack cheese, shredded
sour cream, for serving
*In a large skillet, heat oil over medium. Add onion, garlic, and cumin; cook, stirring occasionally, until onion is tender, 5 to 6 minutes.
*Add corn, beans, and spinach. Cook until warmed through, 4 to 6 minutes; season with salt and pepper, and set aside.
*Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 2 minutes. Place tortillas on a work surface. Spread cheese, then filling, then salsa in a line down the center of each tortilla.
*Fold bottom of tortilla up, then each side to tightly roll burrito. Serve with sour cream.