Tonight I made baked tilapia with ginger and cilantro from Mel's Kitchen and paired it with this rice recipe. It was great and the boys kept going back for more. Will make again.
11oz coconut milk
2 t salt
About 2 inches ginger sliced thin then pressed the flat end of knife to release juices
2 c brown jasmine or basmati rice
1/2 c cilantro
Bring coconut milk, 2.5 c water, and ginger to a rolling boil in pot with tight fitting lid. Pour in rice and stir well. Bring to a boil again and then reduce to low. Cover with paper towel and lid and simmer for 20 minutes. Stir in cilantro and serve.
Tuesday, January 8, 2013
Sunday, December 30, 2012
Chocolate Pudding Cake (Slow Cooker)
1 c (5oz) all-purpose flour
1 c (7oz) sugar
1/2 c (1.5oz) Dutch-processed coca
2 t baking powder
1/4 t salt
1/2 c whole milk
4 T unsalted butter, melted
1 large egg yolk
2 t vanilla extract
1/2 c (3oz) semisweet chocolate chips
1 c boiling water
1. Line slow cooker with aluminum foil collar and spray with vegetable oil spray.
2. Whisk flour, 1/2 cup sugar, 1/4 cup cocoa, baking powder, and salt together in large bowl. In separate bowl, whisk together milk, melted butter, egg yolk, and vanilla. Add milk mixture to flour mixture, stirring until just combined. Fold in chocolate chips (batter will be stiff). Scrape butter into prepared slow cooker and spread to edges.
3. Mix remaining 1/2 c sugar with remaining 1/4 c cocoa, then sprinkle over batter. Slowly pour boiling water on top. Do not stir. Cover and cook until top of cake looks cracked, sauce is bubbling, and toothpick inserted into cakey area comes out with moist crumbs attached, about 1.5 hours on high.
4. Remove foil collar and let sit for 10 minutes before serving.
1 c (7oz) sugar
1/2 c (1.5oz) Dutch-processed coca
2 t baking powder
1/4 t salt
1/2 c whole milk
4 T unsalted butter, melted
1 large egg yolk
2 t vanilla extract
1/2 c (3oz) semisweet chocolate chips
1 c boiling water
1. Line slow cooker with aluminum foil collar and spray with vegetable oil spray.
2. Whisk flour, 1/2 cup sugar, 1/4 cup cocoa, baking powder, and salt together in large bowl. In separate bowl, whisk together milk, melted butter, egg yolk, and vanilla. Add milk mixture to flour mixture, stirring until just combined. Fold in chocolate chips (batter will be stiff). Scrape butter into prepared slow cooker and spread to edges.
3. Mix remaining 1/2 c sugar with remaining 1/4 c cocoa, then sprinkle over batter. Slowly pour boiling water on top. Do not stir. Cover and cook until top of cake looks cracked, sauce is bubbling, and toothpick inserted into cakey area comes out with moist crumbs attached, about 1.5 hours on high.
4. Remove foil collar and let sit for 10 minutes before serving.
Cherry Cobbler (Slow Cooker)
Since I was a kid eating Mrs. Smith's cherry pies at Christmas time, I love a good cherry pie. So here's a yummy slow cooker cherry cobbler recipe from America's Test Kitchen magazine.
Cherry Filling
4 (15oz) cans sweet cherries in syrup, drained
1/4 c (1.75oz) sugar
1/4 c dry red wine
1T instant tapioca
1/4 t almond extract
Biscuits
1 c (5oz) all-purpose flour
1/4 c (1.75oz)
2 t sugar
2 t baking powder
1/4 t baking soda
1/4 t salt
1/3 c buttermilk
4 T unsalted butter, melted and cooled
1/2 t vanilla extract
1/8 t ground cinnamon
1. For the cherry filling: combine all ingredients in slow cooker. Cover and cook until cherries are soft, about 4 hours on low.
2. For the biscuits: adjust oven rack to middle position and heat oven to 400 degrees. Line baking sheet with parchment paper.
3. Whisk flour, 1/4 c sugar, baking powder, baking soda, and salt together in large bowl. In separate bowl, whisk buttermilk, melted butter, and vanilla together. Gently stir buttermilk mixture into flour mixture until dough is just combined.
4. Divide dough into 6 equal pieces, round gently into biscuits, and space them 1.5 inches apart on prepared baking sheet. In small bowl, mix remaining 2 teaspoons sugar with cinnamon and sprinkle on top of biscuits. Bake until biscuits are golden and cooked through, 15-20 minutes. (Biscuits can be made 4 to 6 hours ahead.)
5. Spoon cherry filling into individual serving bowls and top each with biscuit. Serve.
Cherry Filling
4 (15oz) cans sweet cherries in syrup, drained
1/4 c (1.75oz) sugar
1/4 c dry red wine
1T instant tapioca
1/4 t almond extract
Biscuits
1 c (5oz) all-purpose flour
1/4 c (1.75oz)
2 t sugar
2 t baking powder
1/4 t baking soda
1/4 t salt
1/3 c buttermilk
4 T unsalted butter, melted and cooled
1/2 t vanilla extract
1/8 t ground cinnamon
1. For the cherry filling: combine all ingredients in slow cooker. Cover and cook until cherries are soft, about 4 hours on low.
2. For the biscuits: adjust oven rack to middle position and heat oven to 400 degrees. Line baking sheet with parchment paper.
3. Whisk flour, 1/4 c sugar, baking powder, baking soda, and salt together in large bowl. In separate bowl, whisk buttermilk, melted butter, and vanilla together. Gently stir buttermilk mixture into flour mixture until dough is just combined.
4. Divide dough into 6 equal pieces, round gently into biscuits, and space them 1.5 inches apart on prepared baking sheet. In small bowl, mix remaining 2 teaspoons sugar with cinnamon and sprinkle on top of biscuits. Bake until biscuits are golden and cooked through, 15-20 minutes. (Biscuits can be made 4 to 6 hours ahead.)
5. Spoon cherry filling into individual serving bowls and top each with biscuit. Serve.
Chicken Noodle Soup
Rotisserie chicken is so great for so many things - chicken salad, chicken enchiladas, chicken noodle soup. And this is a Cooks Country recipe that is so easy. We love it on weeknights in the winter.
3 T butter
1 onion, chopped
1 celery rib, sliced thin
2 carrots, peeled and sliced into thin rounds
2 t minced fresh thyme
salt and pepper
8 c low-sodium chicken broth (prefer Swanson's Organic Broth)
4 oz egg noodles (prefer Light and Fluffy)
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
1 c frozen peas
INSTRUCTIONS
- 1. Melt butter in Dutch oven over medium-high heat. Cook onion, celery, carrots, thyme, and 1/2 teaspoon salt until lightly browned, about 5 minutes. Stir in broth and simmer, covered, until vegetables are softened, 10 to 15 minutes.
- 2. Add noodles to pot and simmer, uncovered, until tender, about 5 minutes. Off heat, stir in chicken and peas until heated through, about 2 minutes. Season with salt and pepper. Serve.
Chicken Enchiladas
We love these enchiladas! So easy and they taste so fresh. Great go-to recipe when feeding a crew.
2 (10-oz) cans green enchilada sauce
1 1/4 cups chopped fresh cilantro leaves
1 rotisserie chicken, skin discards, meat shredded into bite-size pieces (about 3 cups)
2 1/2 cups shredded Mexican cheese (or mild cheddard cheese)
Salt and pepper
12 6-inch corn tortillas (we like to get the sprouted corn tortillas in the freezer section of the organic area)
2. Wrap tortillas in clean kitchen towel and microwave until pliable, 30 to 90 seconds. Top each tortilla with ¼ cup chicken mixture and roll tightly. Arrange, seam-side down, in prepared baking dish. Spray lightly with cooking spray, then top with additional 1 cup enchilada sauce mixture and remaining cheese. Bake until cheese is melted and enchiladas are heated through, 15 to 20 minutes. Sprinkle with remaining cilantro. Serve, passing remaining sauce at table.
2 (10-oz) cans green enchilada sauce
1 1/4 cups chopped fresh cilantro leaves
1 rotisserie chicken, skin discards, meat shredded into bite-size pieces (about 3 cups)
2 1/2 cups shredded Mexican cheese (or mild cheddard cheese)
Salt and pepper
12 6-inch corn tortillas (we like to get the sprouted corn tortillas in the freezer section of the organic area)
- 1. Adjust oven rack to middle position and heat oven to 400 degrees. Grease 13- by 9-inch baking dish. Puree enchilada sauce and 1 cup cilantro in blender. Combine 1 cup enchilada sauce mixture, chicken, and 1½ cups cheese in large bowl and toss to combine. Season with salt and pepper.
2. Wrap tortillas in clean kitchen towel and microwave until pliable, 30 to 90 seconds. Top each tortilla with ¼ cup chicken mixture and roll tightly. Arrange, seam-side down, in prepared baking dish. Spray lightly with cooking spray, then top with additional 1 cup enchilada sauce mixture and remaining cheese. Bake until cheese is melted and enchiladas are heated through, 15 to 20 minutes. Sprinkle with remaining cilantro. Serve, passing remaining sauce at table.
Saturday, November 24, 2012
Delicious Tomato Soup, Plain or Fancy
Updated: 1/9/16
We love this tomato soup recipe but with so much butter, I wondered if I could do it vegan but make it taste just as good. I think I've succeeded and it wasn't all that hard. Here's a vegan version of a favorite:
2 T olive oil
1/2 t dill
1/2 t thyme
1/2 t basil
3 T tomato paste
1 lg onion thinly sliced
3 cans diced tomatoes
1 can lite coconut milk
4 c vegetable broth
1/2 t stevia
1 t salt
1/4 t white pepper
Saute spices and onion in oil for a few minutes, then add the tomatoes. Let it simmer for 10 minutes for all the flavors to meld. Off the heat blend either in a blender or with an immersion blender the soup with the coconut milk, stevia and white pepper. Let steep for a few minutes. Serve.
Another fabulous recipe from Nana! I normally don't care much for tomato soup, but I couldn't help scarfing down this stuff as fast as it came available.
On the other side of the recipe card is a quote by one of the modern-day prophets of the Church of Jesus Christ of Latter-day Saints, David O. McKay:
FAMILIES
The problems of these difficult times cannot better be solved in any other place, by any other agency, by any other means, than by love and righteousness, precept and example, and devotion to duty in the home.
1 c butter
2 T olive oil
1/2 t dill
1/2 t thyme
1/2 t basil
3 T tomato paste
1/4 c flour
1 lg onion, sliced thinly
8 medium tomatoes, peeled and cut in chunks OR 43 canned plum tomatoes, drained
3 3/4 c chicken broth or stock
1 t sugar
1 t salt (to taste)
1/4 t white pepper
1 c cream, whipped
1 c freshly grated parmesan cheese
Saute onion and herbs in oil and butter. Add tomatoes and paste, simmer 10 minutes, stir. Blend flour and 1/2 c stock. Add to tomato mix with remaining stock and bring to just below boil; reduce heat and simmer 25 minutes, stirring frequently. Add salt, sugar, pepper. Puree soup. Reheat slowly. Serve with yogurt, croutons and snipped fresh dill; may be served chilled.
For a fancier version: whip cream stiff; fold in 1 c parmesan. Put bowls of soup under broiler with dollop of cream and parmesan mixture and add parmesan sprinkled on top. Broil 30-60 seconds WATCH CAREFULLY.
A heary version: cut frozen puff pastry (which has been thawed) into rounds the size of single-serving bowls. Place soup in bowl, pastry on top, bake 15 minutes at 400.
We love this tomato soup recipe but with so much butter, I wondered if I could do it vegan but make it taste just as good. I think I've succeeded and it wasn't all that hard. Here's a vegan version of a favorite:
2 T olive oil
1/2 t dill
1/2 t thyme
1/2 t basil
3 T tomato paste
1 lg onion thinly sliced
3 cans diced tomatoes
1 can lite coconut milk
4 c vegetable broth
1/2 t stevia
1 t salt
1/4 t white pepper
Another fabulous recipe from Nana! I normally don't care much for tomato soup, but I couldn't help scarfing down this stuff as fast as it came available.
On the other side of the recipe card is a quote by one of the modern-day prophets of the Church of Jesus Christ of Latter-day Saints, David O. McKay:
FAMILIES
The problems of these difficult times cannot better be solved in any other place, by any other agency, by any other means, than by love and righteousness, precept and example, and devotion to duty in the home.
1 c butter
2 T olive oil
1/2 t dill
1/2 t thyme
1/2 t basil
3 T tomato paste
1/4 c flour
1 lg onion, sliced thinly
8 medium tomatoes, peeled and cut in chunks OR 43 canned plum tomatoes, drained
3 3/4 c chicken broth or stock
1 t sugar
1 t salt (to taste)
1/4 t white pepper
1 c cream, whipped
1 c freshly grated parmesan cheese
Saute onion and herbs in oil and butter. Add tomatoes and paste, simmer 10 minutes, stir. Blend flour and 1/2 c stock. Add to tomato mix with remaining stock and bring to just below boil; reduce heat and simmer 25 minutes, stirring frequently. Add salt, sugar, pepper. Puree soup. Reheat slowly. Serve with yogurt, croutons and snipped fresh dill; may be served chilled.
For a fancier version: whip cream stiff; fold in 1 c parmesan. Put bowls of soup under broiler with dollop of cream and parmesan mixture and add parmesan sprinkled on top. Broil 30-60 seconds WATCH CAREFULLY.
A heary version: cut frozen puff pastry (which has been thawed) into rounds the size of single-serving bowls. Place soup in bowl, pastry on top, bake 15 minutes at 400.
Oatmeal Buttermilk Pancakes
My favorite mother-in-law, affectionately "Nana" far and wide, made these amazing pancakes for us this morning. This is my quick intro. Love you Nana!
Let batter stand to thicken, about two hours. Cover and refrigerate.
2 c oats
1/4 c flax seed, golden, milled
1/2 c all-purpose flour
3 T sugar
1 t baking soda
1 t baking powder
1/2 t salt
2.5 c 1% buttermilk
2 large egg whites
2 T Egg Beaters 99% egg substitute (or just use the yolks from the eggs)
2 T unsalted butter, melted
1 t vanilla extract
pecans
Combine first 7 ingredients in large bowl.
Whisk buttermilk, eggs, butter & vanilla in bowl. Add to dry ingredients. Whisk until blended.
Let batter stand to thicken, about two hours. Cover and refrigerate.
Working in batches, ladle onto hot skillet in 1/4 cupfuls
Top with warm maple syrup, berries, and toasted pecans
Let batter stand to thicken, about two hours. Cover and refrigerate.
2 c oats
1/4 c flax seed, golden, milled
1/2 c all-purpose flour
3 T sugar
1 t baking soda
1 t baking powder
1/2 t salt
2.5 c 1% buttermilk
2 large egg whites
2 T Egg Beaters 99% egg substitute (or just use the yolks from the eggs)
2 T unsalted butter, melted
1 t vanilla extract
pecans
Combine first 7 ingredients in large bowl.
Whisk buttermilk, eggs, butter & vanilla in bowl. Add to dry ingredients. Whisk until blended.
Let batter stand to thicken, about two hours. Cover and refrigerate.
Working in batches, ladle onto hot skillet in 1/4 cupfuls
Top with warm maple syrup, berries, and toasted pecans
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