juice of 4 lemons
2 cans evaporated milk
4 cups fruit
1 qt. whole milk
4 cups sugar
1 pint whipping cream
Put in fruit and lemon juice when mixture is slushy.
Monday, July 7, 2014
Baked Honey Mustard Chicken
from Allrecipes.com
Ingredients:
6 skinless, boneless chicken breasts
1/2 cup prepared mustard
1/4-1/2 cup honey
1 tsp dried basil
pinch of paprika
1/2 tsp dried parsley
salt and pepper to taste
Directions:
1. Preheat oven to 350 degrees F.
2. Place chicken breasts in lightly greased 9x13 inch baking dish. Sprinkle with salt and pepper to taste.
3. In a small bowl combine the mustard, honey, basil, paprika, and parsley. Mix well. Pour mixture over chicken. (It works best if the chicken is somewhat submerged in the sauce, so if making a small amount, use a smaller bowl or dish to keep the chicken close together.)
4. Bake in preheated oven for 30 minutes. Turn chicken pieces over and bake for an additional 10-15 minutes.
I once used dijon mustard and it tasted NASTY! Stick with regular mustard.
Wednesday, June 25, 2014
Meal Idea: zesty pork sandwiches
Zesty slow cooker pork on whole wheat buns or rolls
Peas with sautéed mushrooms and onions
Strawberries
Friday, June 13, 2014
Chicken Tikka Masala
from Allrecipes.com
Ingredients
1/4 cup plain greek yogurt (sub with soy or coconut yogurt for dairy free)
2 tsp garam masala
2 tsp paprika
1/2 tsp ground black pepper
1/2 tsp salt
1/2 tsp chili powder (or just a dash if you're a wimp like me)
1/2 tsp ground coriander
1 lb boneless, skinless chicken breasts, cubed
1/2 bag frozen peas and carrots
1/2 bag frozen cauliflower
1/2 bag frozen peas and carrots
1/2 bag frozen cauliflower
3 T olive oil
1 tsp cumin seeds (I use a little less ground cumin)
1/2 large onion, chopped
3 cloves garlic, minced
1 T grated fresh ginger (I use 1 tsp ground ginger)
1 green chili pepper, minced (I prefer Anaheim or Poblano, they're less spicy)
1 can diced tomatoes
1 can tomato paste
1 tsp garam masala
1/2 tsp ground coriander
1/2 tsp ground tumeric
1 can coconut milk
salt to taste
1/2 bunch cilantro for garnish
Directions
1. Combine 1/4 cup yogurt, 2 tsp garam masala, 2 tsp paprika, 1/2 tsp black pepper, 1/2 tsp salt, dash of chili pepper, and 1/2 tsp coriander in a large bowl. Add chicken and toss to coat. Cover and marinate in refrigerator for 2+ hours.
2. Preheat oven to 450 degrees F. Dump chicken and marinade into glass baking dish. Bake in preheated over for 10 minutes, then stir and bake for another 10 minutes, or until chicken is no longer pink. Remove and set aside.
3. In a large sauce pan, boil according to package directions 1/2 bag frozen peas and carrots and 1/2 bag frozen cauliflower. When done, drain and set aside.
3. While vegetables are boiling, heat 3 T olive oil in a large skillet over medium heat. Cook and stir 1 tsp cumin seeds until lightly toasted and aromatic, about 3 minutes. (If you're using ground cumin, wait until you add the onion.) Add 1/2 onion and 1 green chili; cook and stir until onion and chilis begin to soften, 4 to 5 minutes. Stir in 3 cloves garlic and 1 T fresh grated ginger and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir 1 can diced tomatoes, 1 can tomato paste, and water (if needed) into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.
4. Cook and stir 1 tsp garam masala, 1/2 tsp coriander, and 1/2 tsp tumeric into the tomato mixture. Mix in the cooked chicken and cooked vegetables, add 1 can coconut milk, and stir to coat. Cover and let simmer for 10 minutes. Season with 1/2 tsp salt and garnish with cilantro.
1/2 cup plain yogurt
1 T + 1 tsp garam masala
1 T + 1 tsp paprika
1 tsp ground black pepper
1 tsp salt
1 tsp chili powder
1 tsp ground coriander
2 lbs chicken
1 bag frozen peas and carrots
1 bag frozen cauliflower
1/4 olive oil
2 tsp cumin seeds
1 large onion
6 cloves garlic
2 T grated fresh giner
2 green chili peppers
2 cans diced tomatoes
2 cans tomato paste
2 tsp garam masala
1 tsp ground coriander
1 tsp ground tumeric
1-2 cans coconut milk
1 tsp salt
1 bunch cilantro for garnish
3. In a large sauce pan, boil according to package directions 1/2 bag frozen peas and carrots and 1/2 bag frozen cauliflower. When done, drain and set aside.
3. While vegetables are boiling, heat 3 T olive oil in a large skillet over medium heat. Cook and stir 1 tsp cumin seeds until lightly toasted and aromatic, about 3 minutes. (If you're using ground cumin, wait until you add the onion.) Add 1/2 onion and 1 green chili; cook and stir until onion and chilis begin to soften, 4 to 5 minutes. Stir in 3 cloves garlic and 1 T fresh grated ginger and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir 1 can diced tomatoes, 1 can tomato paste, and water (if needed) into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.
4. Cook and stir 1 tsp garam masala, 1/2 tsp coriander, and 1/2 tsp tumeric into the tomato mixture. Mix in the cooked chicken and cooked vegetables, add 1 can coconut milk, and stir to coat. Cover and let simmer for 10 minutes. Season with 1/2 tsp salt and garnish with cilantro.
Amounts for a doubled recipe
1/2 cup plain yogurt
1 T + 1 tsp garam masala
1 T + 1 tsp paprika
1 tsp ground black pepper
1 tsp salt
1 tsp chili powder
1 tsp ground coriander
2 lbs chicken
1 bag frozen peas and carrots
1 bag frozen cauliflower
1/4 olive oil
2 tsp cumin seeds
1 large onion
6 cloves garlic
2 T grated fresh giner
2 green chili peppers
2 cans diced tomatoes
2 cans tomato paste
2 tsp garam masala
1 tsp ground coriander
1 tsp ground tumeric
1-2 cans coconut milk
1 tsp salt
1 bunch cilantro for garnish
Directions for doubled recipe
1. Combine 1/2 cup yogurt, 4 tsp garam masala, 4 tsp paprika, 1 tsp black pepper, 1 tsp salt, dash of chili pepper, and 1 tsp coriander in a large bowl. Add chicken and toss to coat. Cover and marinate in refrigerator for 2+ hours.
2. Preheat oven to 450 degrees F. Dump chicken and marinade into glass baking dish. Bake in preheated over for 10 minutes, then stir and bake for another 10 minutes, or until chicken is no longer pink. Remove and set aside.
3. In a large sauce pan, boil according to package directions 1 bag frozen peas and carrots and 1 bag frozen cauliflower. When done, drain and set aside.
3. While vegetables are boiling, heat 6 T olive oil in a large skillet over medium heat. Cook and stir 2 tsp cumin seeds until lightly toasted and aromatic, about 3 minutes. (If you're using ground cumin, wait until you add the onion.) Add 1 onion and 2 green chilis; cook and stir until onion and chilis begin to soften, 4 to 5 minutes. Stir in 6 cloves garlic and 2 T fresh grated ginger and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir 2 cans diced tomatoes, 2 cans tomato paste, and water (if needed) into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.
4. Cook and stir 2 tsp garam masala, 1 tsp coriander, and 1 tsp tumeric into the tomato mixture. Mix in the cooked chicken and cooked vegetables, add 1-2 cans coconut milk, and stir to coat. Cover and let simmer for 10 minutes. Season with 1 tsp salt and garnish with cilantro.
3. In a large sauce pan, boil according to package directions 1 bag frozen peas and carrots and 1 bag frozen cauliflower. When done, drain and set aside.
3. While vegetables are boiling, heat 6 T olive oil in a large skillet over medium heat. Cook and stir 2 tsp cumin seeds until lightly toasted and aromatic, about 3 minutes. (If you're using ground cumin, wait until you add the onion.) Add 1 onion and 2 green chilis; cook and stir until onion and chilis begin to soften, 4 to 5 minutes. Stir in 6 cloves garlic and 2 T fresh grated ginger and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir 2 cans diced tomatoes, 2 cans tomato paste, and water (if needed) into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.
4. Cook and stir 2 tsp garam masala, 1 tsp coriander, and 1 tsp tumeric into the tomato mixture. Mix in the cooked chicken and cooked vegetables, add 1-2 cans coconut milk, and stir to coat. Cover and let simmer for 10 minutes. Season with 1 tsp salt and garnish with cilantro.
Saturday, June 7, 2014
Homemade freezer burritos
1 lb ground beef, browned and seasoned with taco seasoning
1-2 cans black beans, rinsed
3 cups brown rice, cooked
1 can olives, chopped
2 (7 oz) cans diced green chilis
2 jars green taco sauce
2-3 cups shredded cheese
Cumin powder
Onion powder
Garlic powder
Dash of salt
2 T lime juice
Chili powder
Monday, June 2, 2014
Shrimp Pad Thai
Ingredients
3 T olive oil, divided
2 cloves garlic, minced
3/4 lb prawns (or cubed, fried tofu)
2 eggs, lightly beaten
8 oz rice noodles (cooked as directed)
2/3 cup Pad Thai sauce (from bottle)
1 cup bean sprouts
2 T cilantro, chopped
3 T roasted peanuts, crushed
1 lime, cut into wedges
Directions
Heat 2 T oil in wok over high heat. Add garlic and prawns (be careful, the hot oil will splatter!); cook and set aside.
Wipe off wok. Heat remaining oil; pour in eggs and stir to cook through. Reduce heat to low; add noodles and prawns, then mix in sauce. Let fry for a bit to evaporate some sauce and intensify flavor.
Garnish with bean sprouts, cilantro, peanuts, and lime.
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