Leftovers can be so fun....I don't often like to eat the exact same meal night after night until the leftovers are gone, so I'm always trying to think of something new to do with the food.
We had a fun retreat last weekend where there was a lot of leftover food. I was able to take a container of veggies home which i was really excited about. I wasn't really sure saturday night what to do for dinner but I knew I didn't want to make a huge meal. But I also knew I wanted to eat some of the veggies....Sooo....I made a wrap!
The veggie mix included, broccoli, snap peas, cauliflower, carrots, celery, onions, mushrooms, and zucchini. So I warmed some up and put them in a tortilla shell. I know - nothing special...buuut, I added on top a sauce I LOVE.
Mix 1 part mayo/miracle whip to 2 parts sour cream, sugar to taste and a dash of garlic powder. This dressing/sauce can be used for so many things...donairs, nachos and cheese (a fave), and wraps. This sauce MADE the wrap soo delicious, I could have easily eaten two...but I didn't. :)
Then I also have a ton of leftovers from THIS recipe. I took some of the pork and fried it up with some sliced red peppers and onions (I used a touch of olive oil but otherwise used the sauce from the meat). I placed it in half of a tortilla shell and topped with some cheese - folded in half and fried in a frying pan for *pork quessadillas*. I served it with the above sour cream/mayo mixture and salsa. Brent LOVED it!
Tomorrow I plan to use the remaining pork and make the Chicken enchiladas tomorrow. I'll be adding the leftover black beans as well (I LOVE black beans) and possibly using some of the cafe rio dressing in the sauce as well. We'll see.
It's nothing major - but it can really help out if you are willing to be creative and try new things. I remember one time buying the wrong pitas from a local bread store. We ended up getting greek pitas which don't open :( But I decided to try them as individual pizzas and they were AWESOME! Now we often buy the Naan Bread (bags of about 6 I think - I love the garlic ones best) to make pizzas at home. We did it for Brooklyn's 3rd birthday party and everyone was able to make their own pizza - it was great!
So what's in your fridge? And - what else can it be?? Try something new - you might surprise yourself!
Tuesday, October 27, 2009
Cafe Rio Recipe!
My sister in law, Rachelle, made this for her 5 year old's birthday party. It was DIVINE and I have been thinking about it since. So we got all the ingredients together and I made it this past Sunday. mmmmm...although I think my blender didn't get the cilantro quite as good as I would have liked so it was a bit too cilantro-y for me....but still super delicious!
Pork:
4 lbs roast
1 cup salsa
1 cup brown sugar
1 can sprite
1 Tbsp dry mustard (I used regular mustard because I am out of dry)
4 cloves garlic, minced (handy chopper!)
Place all in the crockpot and cook on low for 8 hours or high for 4 hours. I chose to do it on low for 8 and shredded it with forks at about the 6 hour mark, then left it in the sauce for the last 2.
Rice:
3 cups water
4 tsp chicken bouillon
4 cloves garlic
1/2 bunch of fresh cilantro (I put about 1/8 of a bunch in, if that)
1 can green chilies
1 tsp salt (I didn't put it in - I imagine the bouillon has enough salt anyways)
1 Tbsp butter
1/2 onion
3 cups rice
Blend all ingredients with 1 cup of water and add to pot of rice and remaining water. I used my rice cooker instead of doing it on stovetop. It worked great.
Dressing:
1 large jalapeno, seeded (don't forget to seed it....)
4 cloves garlic
4 shakes of tabasco
1/2 cup green salsa (Safeway Select Brand Salsa Verde)
Juice of 1 lime
bunch of cilantro (again, I hardly put any)
1 package of ranch dressing mix1 1/2 cups of sour cream
1 cup mayo
Blend everything except the mayo and sour cream until green pieces are little. Then stir in mayo and sour cream.
On your plate layer:
rice, meat, black beans (rinsed and drained), guacamole, fresh salsa (or store bought if you prefer), grated cheese, lettuce, and the dressing. Crumble taco chips in the mix too and ENJOY! Don't dish up a lot at first - I promise it won't look like much but quickly becomes a mass amount. And with the rice, it's sooo filling.
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Pork:
4 lbs roast
1 cup salsa
1 cup brown sugar
1 can sprite
1 Tbsp dry mustard (I used regular mustard because I am out of dry)
4 cloves garlic, minced (handy chopper!)
Place all in the crockpot and cook on low for 8 hours or high for 4 hours. I chose to do it on low for 8 and shredded it with forks at about the 6 hour mark, then left it in the sauce for the last 2.
Rice:
3 cups water
4 tsp chicken bouillon
4 cloves garlic
1/2 bunch of fresh cilantro (I put about 1/8 of a bunch in, if that)
1 can green chilies
1 tsp salt (I didn't put it in - I imagine the bouillon has enough salt anyways)
1 Tbsp butter
1/2 onion
3 cups rice
Blend all ingredients with 1 cup of water and add to pot of rice and remaining water. I used my rice cooker instead of doing it on stovetop. It worked great.
Dressing:
1 large jalapeno, seeded (don't forget to seed it....)
4 cloves garlic
4 shakes of tabasco
1/2 cup green salsa (Safeway Select Brand Salsa Verde)
Juice of 1 lime
bunch of cilantro (again, I hardly put any)
1 package of ranch dressing mix1 1/2 cups of sour cream
1 cup mayo
Blend everything except the mayo and sour cream until green pieces are little. Then stir in mayo and sour cream.
On your plate layer:
rice, meat, black beans (rinsed and drained), guacamole, fresh salsa (or store bought if you prefer), grated cheese, lettuce, and the dressing. Crumble taco chips in the mix too and ENJOY! Don't dish up a lot at first - I promise it won't look like much but quickly becomes a mass amount. And with the rice, it's sooo filling.
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Lentil Soup
Yep - ANOTHER soup. We actually have leftovers from the dinner I made the other night but I plan to make those into enchiladas tomorrow and wanted to get out of making lunch for Brent tomorrow. LOL So I whipped this soup up - sooo fast!
1/4 cup red lentils
1/4 cup brown lentils (only had red so used 1/2 cup)
1/4 split peas
1/4 cup ABC pasta (optional - I added barley instead)
1 whole onion, peeled and chopped
5 cups water
2 stalks of celery, chopped
2 tomatoes, diced (I forgot to add these)
2 potatoes, chopped or diced
3 carrots, peeled and diced
2 vegetable bouillon cubes (I only had 1 left, so I used 1 veg and 1 chicken)
Combine and heat lentils, peas, water, and onions in a pot for 45 minutes. Add other ingredients and cook another 20 minutes. Serve. I added some pepper and additional water to make it a bit more brothy (especially with the barley in the soup). Delicious....You could add a pinch of cayenne pepper if you wanted it a little spicey...or play around with some other spices too. I also added some diced red pepper and would probably add corn next time too. Great winter meal!
SERIOUSLY SCRUMPTIOUS RATING: 4 1/2 STARS
1/4 cup red lentils
1/4 cup brown lentils (only had red so used 1/2 cup)
1/4 split peas
1/4 cup ABC pasta (optional - I added barley instead)
1 whole onion, peeled and chopped
5 cups water
2 stalks of celery, chopped
2 tomatoes, diced (I forgot to add these)
2 potatoes, chopped or diced
3 carrots, peeled and diced
2 vegetable bouillon cubes (I only had 1 left, so I used 1 veg and 1 chicken)
Combine and heat lentils, peas, water, and onions in a pot for 45 minutes. Add other ingredients and cook another 20 minutes. Serve. I added some pepper and additional water to make it a bit more brothy (especially with the barley in the soup). Delicious....You could add a pinch of cayenne pepper if you wanted it a little spicey...or play around with some other spices too. I also added some diced red pepper and would probably add corn next time too. Great winter meal!
SERIOUSLY SCRUMPTIOUS RATING: 4 1/2 STARS
Hearty Vegetable Soup
Another recipe coming from the book *Original Fast Foods* - I'm really into the soup thing lately...they are hearty, perfect for a cool day, and best of all - sooo fast!
6 cups water
3 vegetable bouillon cubes
1 onion, chopped
2 medium sweet potatoes, peeled and chopped
2 potatoes, peeled and chopped
1 can kidney beans, drained and rinsed
2 stalks celery, chopped
Combine all ingredients in a large pot, and simmer over medium heat until potatoes are tender. Blend 1/3 of the contents in blender, and add back to thicken soup. You may add whole-weat noodles at the end to make the soup *kid friendly* and your favorite spices to add some zip. I used about 1/3 cup of alphabet noodles and next time will add some more spices. But otherwise - this soup was great!
SERIOUSLY SCRUMPTIOUS RATING: 4 STARS
6 cups water
3 vegetable bouillon cubes
1 onion, chopped
2 medium sweet potatoes, peeled and chopped
2 potatoes, peeled and chopped
1 can kidney beans, drained and rinsed
2 stalks celery, chopped
Combine all ingredients in a large pot, and simmer over medium heat until potatoes are tender. Blend 1/3 of the contents in blender, and add back to thicken soup. You may add whole-weat noodles at the end to make the soup *kid friendly* and your favorite spices to add some zip. I used about 1/3 cup of alphabet noodles and next time will add some more spices. But otherwise - this soup was great!
SERIOUSLY SCRUMPTIOUS RATING: 4 STARS
Wednesday, October 21, 2009
IT'S A GIVEAWAY YOU WON'T WANT TO MISS!
If you are into eating healthy and getting your kids to, check out this fabulous giveaway at a website my cousin told me about (thanks radelle!!!).
Check it out HERE
I am really hoping to win - but can't decide between the sprout garden and the smoothie maker, although I'll likely choose the sprout garden. I LOOOVE sprouts! And the idea of growing our own is exciting to me...
And while I'm at it - check out the giveaway on my giveaways blog....THIS one is also worth entering.
Check it out HERE
Happy Week to you all....more recipes to come!
Check it out HERE
I am really hoping to win - but can't decide between the sprout garden and the smoothie maker, although I'll likely choose the sprout garden. I LOOOVE sprouts! And the idea of growing our own is exciting to me...
And while I'm at it - check out the giveaway on my giveaways blog....THIS one is also worth entering.
Check it out HERE
Happy Week to you all....more recipes to come!
Wednesday, October 14, 2009
Tomato Walnut Sauce
I forgot to add this recipe HERE, so here it is!
Tomato Walnut Sauce
1 cup apple juice (fresh)
1 onion, chopped fine
2 tsp oregano or Spice Hunter Italian Seasoning
1 29 oz can of pureed tomatoes (no salt added)
1 cup walnuts, chopped
1 lb fresh spinach, cleaned and chopped
Saute the onion in apple juice until it is translucent. Add seasoning and tomatoes, and cook for 20 minutes on medium heat. Add walnuts and chopped spinach, and simmer until spinach is wilted (2-3 minutes). Pour over whole grain pasta, rice, or baked potatoes.
Tomato Walnut Sauce
1 cup apple juice (fresh)
1 onion, chopped fine
2 tsp oregano or Spice Hunter Italian Seasoning
1 29 oz can of pureed tomatoes (no salt added)
1 cup walnuts, chopped
1 lb fresh spinach, cleaned and chopped
Saute the onion in apple juice until it is translucent. Add seasoning and tomatoes, and cook for 20 minutes on medium heat. Add walnuts and chopped spinach, and simmer until spinach is wilted (2-3 minutes). Pour over whole grain pasta, rice, or baked potatoes.
Burrito Enchiladas - the verdict!
Tonight was the night...after thinking about THESE all night I couldn't wait to make them today.
After lunch was made, eaten, and cleaned up - I set out to make another mess (my poor kitchen!). I creamed the beans, mixed the sauce, and sauteed the onions and mushrooms. I used white tortilla shells because we have some on hand that should be used up and I personally prefer white ones for enchiladas (I prefer whole wheat for my lunchtime veggie wraps). I kept about 1/4 of the beans whole, but would probably do more next time.
First off - the creamed beans recipe makes A LOT! I have 4 ziploc bags filled half full of it in the freezer. LOL I added a can of green chilies which was nice. But I definitely recommend doing a *fresh* spice bouquet as I think there was something a big too strong from using the dried ones. A little trickier to *remove* as well (I didn't even try to be honest). The rice - good but made the inside of the enchilada a bit too dry....Next time I would add sauce to the inside of it as well and less rice than I put in each one (so about 2 Tbsp). I also added cheese inside each one and topped at the end of cooking in the oven. I added some chili powder to the sauce, trying to make it more like the one from THIS enchilada recipe. And I also thickened it a bit with water and cornstarch - otherwise it's much too runny.
They were good...not great...I would doctor it quite a bit next time so may perhaps come up with my own recipe. I did not top with green onions, corn, and olives - although I would do the green onions next time because I LOVE them (I actually just forgot to tonight). And I did add about a cup of corn to the bean mixture just because :) I don't think salsa would be great on top of these (the sauce is enough) - same with the guacamole (even though I LOVE guacamole).
I also made up a second batch of sauce (from the other enchilada recipe) for the inside of our enchiladas - they were just too dry and one spice from the beans was too potent not to. A filling meal though and definitely enjoyable enough - but not TO DIE FOR, at least not as the recipe stands.
SERIOUSLY SCRUMPTIOUS RATING: 3 STARS
After lunch was made, eaten, and cleaned up - I set out to make another mess (my poor kitchen!). I creamed the beans, mixed the sauce, and sauteed the onions and mushrooms. I used white tortilla shells because we have some on hand that should be used up and I personally prefer white ones for enchiladas (I prefer whole wheat for my lunchtime veggie wraps). I kept about 1/4 of the beans whole, but would probably do more next time.
First off - the creamed beans recipe makes A LOT! I have 4 ziploc bags filled half full of it in the freezer. LOL I added a can of green chilies which was nice. But I definitely recommend doing a *fresh* spice bouquet as I think there was something a big too strong from using the dried ones. A little trickier to *remove* as well (I didn't even try to be honest). The rice - good but made the inside of the enchilada a bit too dry....Next time I would add sauce to the inside of it as well and less rice than I put in each one (so about 2 Tbsp). I also added cheese inside each one and topped at the end of cooking in the oven. I added some chili powder to the sauce, trying to make it more like the one from THIS enchilada recipe. And I also thickened it a bit with water and cornstarch - otherwise it's much too runny.
They were good...not great...I would doctor it quite a bit next time so may perhaps come up with my own recipe. I did not top with green onions, corn, and olives - although I would do the green onions next time because I LOVE them (I actually just forgot to tonight). And I did add about a cup of corn to the bean mixture just because :) I don't think salsa would be great on top of these (the sauce is enough) - same with the guacamole (even though I LOVE guacamole).
I also made up a second batch of sauce (from the other enchilada recipe) for the inside of our enchiladas - they were just too dry and one spice from the beans was too potent not to. A filling meal though and definitely enjoyable enough - but not TO DIE FOR, at least not as the recipe stands.
SERIOUSLY SCRUMPTIOUS RATING: 3 STARS
Stuffed Pasta Shells - kids lunch today
I love finding ways of putting veggies into food. Things like squash, pumpkin, and other veggies are so good and can be pretty easy to *hide*. Although my kids are really pretty good at eating their veggies I still like finding ways that make it a bit easier for them to eat even more . This was another way to do just that - and using butternut squash, which I love.
Stuffed Pasta Shells (from Original Fast Foods)
1 lb large whole grain pasta shells
2 butternut squash, peeled and cubed (I only used 1 squash)
2 cups apple juice (fresh) - I did not use fresh
Cook pasta shells, rinse and drain and set aside to cool while squash is cooking. Combine squash and apple juice in saucepan and cook until tender. Add contents to a blender and blend until creamy. Spoon mixture into cooled pasta shells and place into baking dish and cover with tomato walnut sauce (I just used spaghetti sauce but you can find the recipe HERE). Bake at 350 for 30 minutes and Enjoy!
I cooked the squash in the oven first to soften it. Cutting in half lengthwise, spoon out the *guts* and lay face down on a sprayed (pam) cookie sheet. Cooke for 15-20 minutes at 350. Let cool and skin and cube. Cook in apple juice and blend as described. So the shells we bought were not really *stuffable* so instead I just mixed the squash/apple juice mixture in with the spaghetti sauce. And I topped with a bit of cheese because, well cheese makes everything taste better. LOL
AWESOME!!! It was seriously awesome! My daughter asked for seconds and both my friend and I had a small side of it with our Tabbouleh. I'm really excited about this - considering the only other way I cook butternut squash is with butter and brown sugar - DELISH but definitely not *healthy*. LOL
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Stuffed Pasta Shells (from Original Fast Foods)
1 lb large whole grain pasta shells
2 butternut squash, peeled and cubed (I only used 1 squash)
2 cups apple juice (fresh) - I did not use fresh
Cook pasta shells, rinse and drain and set aside to cool while squash is cooking. Combine squash and apple juice in saucepan and cook until tender. Add contents to a blender and blend until creamy. Spoon mixture into cooled pasta shells and place into baking dish and cover with tomato walnut sauce (I just used spaghetti sauce but you can find the recipe HERE). Bake at 350 for 30 minutes and Enjoy!
I cooked the squash in the oven first to soften it. Cutting in half lengthwise, spoon out the *guts* and lay face down on a sprayed (pam) cookie sheet. Cooke for 15-20 minutes at 350. Let cool and skin and cube. Cook in apple juice and blend as described. So the shells we bought were not really *stuffable* so instead I just mixed the squash/apple juice mixture in with the spaghetti sauce. And I topped with a bit of cheese because, well cheese makes everything taste better. LOL
AWESOME!!! It was seriously awesome! My daughter asked for seconds and both my friend and I had a small side of it with our Tabbouleh. I'm really excited about this - considering the only other way I cook butternut squash is with butter and brown sugar - DELISH but definitely not *healthy*. LOL
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Great day of Great food :)
A few weeks ago we had a potluck get together. One lady brought the most delicious pita mix that my friend and I just HAD to have the recipe for. So today we finally made it for lunch and boy was it good :) (and boy did it ever make a lot!!)
Tabbouleh
(Wheat Berry Salad)
§ 3 cups dry wheat berries (We just used a small box of couscous - we boiled it in water but next time will likely do chicken or vegetable stock instead)
§ 1 medium white onion finely diced
§ 2 ribs of celery finely diced (optional)
§ ½ bunch of cilantro finely chopped - I detest fresh cilantro but put it in anyways - you can't tell!!!
§ 1 pint grape or cherry tomatoes, cut each in half lengthwise. (Diced roma tomatoes works too.) - we used 1/2 a pint because I don't like tomatoes, but in this you hardly notice they are there.
§ ¼ cup lemon juice
§ 3 tablespoon canola oil
§ 1 tsp salt (or to taste)
1. Soak wheat berries overnight in lots of cold water. (The wheat will more than double in size while soaking.) Slowly cook wheat berries until they begin to pop out of their coatings and are chewy to the tooth - the wheat will more than double in bulk when cooking. Rinse cooked wheat in cold water until all heat is gone.
In a large bowl combine onions, celery, cilantro, tomatoes and lemon juice. Toss gently so as not to mash the tomatoes.
In a large bowl combine onions, celery, cilantro, tomatoes and lemon juice. Toss gently so as not to mash the tomatoes.
5. Add as much cooked wheat as you see the above ingredients will take.
6. Before serving pour the oil over the tabbouleh and mix well.
N Note: I like to combine everything except the wheat first to see how much wheat to use. The cooked wheat can always be frozen to use another time, or some people like hot cooked wheat with milk and sugar, just like porridge.
.
MAST-E XIAR
(YOGURT DIP)
1 quart container of plain yogurt
1 English cucumber
1 bunch of fresh dill or 3 Tablespoon of dried dill or crushed mint
Salt to taste
3 large cloves of fresh garlic, minced
§ Peel and dice cucumber
§ Peel and mash garlic with salt (we did not mash with salt)
§ If you are using the fresh dill; remove stem and chop
§ Pour yogurt into a dish
§ Add cucumbers, dill and garlic
§ Stir well
As an appetizer for a party, use mini pitas. We used large ones (each had half) for lunch today and it was great! Next time we plan to use the handy chopper for the garlic, cucumber, and dill instead of chopping it all. :) You could also just mix it all up like a salad and skip the bread/pita altogether - or throw in some ripped up pita and eat it that way (definitely less messy lol)
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS!!!
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS!!!
Tuesday, October 13, 2009
Burrito Enchiladas
CHECK OUT THE RATING HERE
I love me some enchiladas :D So when I happened upon this recipe (from Original Fast Foods) I knew I had to try it!
I was hoping to make it this evening for supper, but it turns out the creamed beans have to be cooked for 8 hours before you can *cream* them - so it'll have to wait until tomorrow. :(
Here's the Recipe for the creamed beans - and then I'll post the enchilada recipe :)
Creamed Beans (yield 8 cups)
4 cups dried pinto beans or dried black beans (I used black)
Enough water to cover beans (at least 2 inches)
1 large onion or 2 medium onions, chopped
2-4 Tbsp fresh garlic, minced (I just did 3 cloves)
1-2 tsp sea salt (optional - I did not add this)
1 herb bouque made from parsley, thyme, rosemary, and bay leaves (I did not have fresh herbs so added about 1 1/2 tsp of each - we'll see how it turns out)
Soak your choice of beans overnight, then drain and rinse. Place beans in slow cooker with onions, herbs, and garlic. Cover with water by at least 2 inches and cook for 8 hours, adding water as necessary. After beans are cooked, remove herb bouquet (I will just have to strain mine out I think), pour off any remaining water and reserve for blending. Place half the beans in a blender and blend until smooth. Add reserved cook water as needed. Return blended beans to slow cooker and mix well. You can blend all beans if you want them 100% creamy.
Burrito Enchiladas
10 to 12 tortillas (I bought whole wheat ones)
5 cups creamed beans (see recipe above)
4 cups cooked brown rice (I am just using the rice we have...kokuho I think)
1 lb. sliced mushrooms
1 onion, chopped
1/4 cup vegetable broth
1 bunch green onions, chopped
1 cup corn kernels, fresh or frozen
1/2 cup olives, sliced (will be leaving out)
1 recipe, salsa (will make my own epicure fruit salsa which I LOVE)
1 recipe guacamole (will also make my own - will post recipe after)
1 recipe red or white enchilada sauce (I will be making the red but will post both options below)
Saute onion and mushrooms in vegetable broth and set aside. Pour 2 cups of enchilada sauce into the bottom of a casserole dish. Spread beans, rice, and mushrooms down the center of each tortilla. Roll and place seam side down in dish. Pour remaining sauce over tortillas. Sprinkle with green onions, corn, and olives. Cover with foil and bake at 350 for 45 minutes. Garnish with salsa and guacamole - Enjoy! (I am seriously bummed as I want to eat this now!!)
NOTE: I will be adding shredded cheese in them as well and may even add a can of green chilies to the mix as well. We'll see :)
Guacamole #1 (from the book)
3-4 ripe avocados
2 tomatoes, diced
1 tsp garlic, minced
1 tsp onion powder
1/4 cup cilantro, chopped
2 tsp lemon juice
Guacamole #2 (the one I'll be using - from Company's Coming Mexican)
4 ripe avocados
1/4 cup lemon juice
1/2 cup mayonnaise/miracle whip
1/4 cup chopped onion
1 tsp chili powder
1/2 tsp garlic powder
1 tsp salt (I don't put this in)
1/4 tsp pepper
1/4 tsp cayenne pepper (I don't put this in)
2 medium tomatoes, seeded and diced (I don't put this in either)
**This recipe can be frozen if you have not put the tomatoes in**
Red Enchilada Sauce (the one I'll be using)
4 1/2 cups water or vegetable stock (I'll be using vegetable stock)
1 8 oz can tomato paste
1 cup celery minced (use the handy chopper machine)
1 1/2 tsp cumin
1 tsp coriander
1 tsp garlic powder
1/2 tsp dry mustard (I will have to use regular mustard as I am out of dry)
Add water/veg stock and tomato paste in saucepan on medium-high heat and whisk until smooth. Add remaining ingredients, and mix well. Reduce heat to medium-low, cover and allow to simmer for 30 minutes. Stir occasionally.
White Enchilada Sauce
2 21 oz cans coconut milk
1-2 cups cilantro, chopped
1/2 to 1 jalapeno pepper
2 cloves garlic, peeled
1-2 limes, juiced
1 pinch of salt
3-5 Tbsp Ultra Gel (any grain based thickener)
Combine all ingredients except Ultra Gel in a blender and blend until smooth. Bring to a slow boil and then simmer in a sauce pan until sauce is slightly thickened (30-40 minutes). Add 3-5 Tbsp Ultra Gel until desired thickness is achieved.
So as mentioned - this will be dinner tomorrow night!! I am sooo excited! Will let you know the verdict when we've tried it and will note any alterations I make :)
I love me some enchiladas :D So when I happened upon this recipe (from Original Fast Foods) I knew I had to try it!
I was hoping to make it this evening for supper, but it turns out the creamed beans have to be cooked for 8 hours before you can *cream* them - so it'll have to wait until tomorrow. :(
Here's the Recipe for the creamed beans - and then I'll post the enchilada recipe :)
Creamed Beans (yield 8 cups)
4 cups dried pinto beans or dried black beans (I used black)
Enough water to cover beans (at least 2 inches)
1 large onion or 2 medium onions, chopped
2-4 Tbsp fresh garlic, minced (I just did 3 cloves)
1-2 tsp sea salt (optional - I did not add this)
1 herb bouque made from parsley, thyme, rosemary, and bay leaves (I did not have fresh herbs so added about 1 1/2 tsp of each - we'll see how it turns out)
Soak your choice of beans overnight, then drain and rinse. Place beans in slow cooker with onions, herbs, and garlic. Cover with water by at least 2 inches and cook for 8 hours, adding water as necessary. After beans are cooked, remove herb bouquet (I will just have to strain mine out I think), pour off any remaining water and reserve for blending. Place half the beans in a blender and blend until smooth. Add reserved cook water as needed. Return blended beans to slow cooker and mix well. You can blend all beans if you want them 100% creamy.
Burrito Enchiladas
10 to 12 tortillas (I bought whole wheat ones)
5 cups creamed beans (see recipe above)
4 cups cooked brown rice (I am just using the rice we have...kokuho I think)
1 lb. sliced mushrooms
1 onion, chopped
1/4 cup vegetable broth
1 bunch green onions, chopped
1 cup corn kernels, fresh or frozen
1/2 cup olives, sliced (will be leaving out)
1 recipe, salsa (will make my own epicure fruit salsa which I LOVE)
1 recipe guacamole (will also make my own - will post recipe after)
1 recipe red or white enchilada sauce (I will be making the red but will post both options below)
Saute onion and mushrooms in vegetable broth and set aside. Pour 2 cups of enchilada sauce into the bottom of a casserole dish. Spread beans, rice, and mushrooms down the center of each tortilla. Roll and place seam side down in dish. Pour remaining sauce over tortillas. Sprinkle with green onions, corn, and olives. Cover with foil and bake at 350 for 45 minutes. Garnish with salsa and guacamole - Enjoy! (I am seriously bummed as I want to eat this now!!)
NOTE: I will be adding shredded cheese in them as well and may even add a can of green chilies to the mix as well. We'll see :)
Guacamole #1 (from the book)
3-4 ripe avocados
2 tomatoes, diced
1 tsp garlic, minced
1 tsp onion powder
1/4 cup cilantro, chopped
2 tsp lemon juice
Guacamole #2 (the one I'll be using - from Company's Coming Mexican)
4 ripe avocados
1/4 cup lemon juice
1/2 cup mayonnaise/miracle whip
1/4 cup chopped onion
1 tsp chili powder
1/2 tsp garlic powder
1 tsp salt (I don't put this in)
1/4 tsp pepper
1/4 tsp cayenne pepper (I don't put this in)
2 medium tomatoes, seeded and diced (I don't put this in either)
**This recipe can be frozen if you have not put the tomatoes in**
Red Enchilada Sauce (the one I'll be using)
4 1/2 cups water or vegetable stock (I'll be using vegetable stock)
1 8 oz can tomato paste
1 cup celery minced (use the handy chopper machine)
1 1/2 tsp cumin
1 tsp coriander
1 tsp garlic powder
1/2 tsp dry mustard (I will have to use regular mustard as I am out of dry)
Add water/veg stock and tomato paste in saucepan on medium-high heat and whisk until smooth. Add remaining ingredients, and mix well. Reduce heat to medium-low, cover and allow to simmer for 30 minutes. Stir occasionally.
White Enchilada Sauce
2 21 oz cans coconut milk
1-2 cups cilantro, chopped
1/2 to 1 jalapeno pepper
2 cloves garlic, peeled
1-2 limes, juiced
1 pinch of salt
3-5 Tbsp Ultra Gel (any grain based thickener)
Combine all ingredients except Ultra Gel in a blender and blend until smooth. Bring to a slow boil and then simmer in a sauce pan until sauce is slightly thickened (30-40 minutes). Add 3-5 Tbsp Ultra Gel until desired thickness is achieved.
So as mentioned - this will be dinner tomorrow night!! I am sooo excited! Will let you know the verdict when we've tried it and will note any alterations I make :)
Monday, October 12, 2009
Stuffed Pasta Shells
I'll be trying this Wednesday for Lunch for the kids I think....and possibly for dinner too with a couple of sides.
This comes from the Original Fast Foods book. I'll let you know any changes once I make it :)
1 lb large whole grain pasta shells
2 butternut squash, peeled and cubed
2 cups apple juice (fresh)
Cook pasta shells, rinse and drain and set aside to cool while squash is cooking. Combine squash and apple juice in a saucepan and cook until tender. Add contents to blender and blend until creamy. Spoon the squash mixture into cooled pasta shells. Place stuffed pasta shells into baking dish and cover with tomato walnut sauce (they have a recipe for this, I'll likely be using regular tomato sauce). Bake at 350 for 30 minutes....I'll also probably put some cheese on as well....but we'll see..
Rating to come :)
This comes from the Original Fast Foods book. I'll let you know any changes once I make it :)
1 lb large whole grain pasta shells
2 butternut squash, peeled and cubed
2 cups apple juice (fresh)
Cook pasta shells, rinse and drain and set aside to cool while squash is cooking. Combine squash and apple juice in a saucepan and cook until tender. Add contents to blender and blend until creamy. Spoon the squash mixture into cooled pasta shells. Place stuffed pasta shells into baking dish and cover with tomato walnut sauce (they have a recipe for this, I'll likely be using regular tomato sauce). Bake at 350 for 30 minutes....I'll also probably put some cheese on as well....but we'll see..
Rating to come :)
Oh Salata!!!
I love a good salad....the more ingredients - the better it is. Loads of veggies, sometimes hardboiled eggs (not the yolk as I *really* do not like the yolk), croutons, craisins (divine) or other fruit, and sometimes chicken strips. I recently purchased a box of grilled chicken strip slices from M&M's and am THRILLED! I can just grab a few from the resealable bag and fry them up (in nothing - not oil or marg...) and throw them in my salad. So I intend on doing this every once in a while. I always add cheese - always....I loooove cheese (addict). And a lot of times I make my own dressing which is nice because it's not processed, but some of the recipes also have a pretty high amount of sugar so it isn't really that healthy. THEN I discovered this beauty...my parents received it as a gift from a lady they know and am I ever glad they did. I LOVE it and use it all the time. I'm really excited to try it on my veggie wraps - I think I'll marinate the veggies and just throw them in my wrap just like that. (no mayo=even healthier!)
The ingredients are Water, Spirit Vinegar, Wine Vinegar, Sugar, Salt, Dill, Tarragon, Wort, and Caramel.
Nothing I can't pronounce....nothing horrible....and it's all mixed together and is seriously SCRUMPTIOUS!! LOL
Nutritional Information (per Tbsp) - ZERO calories, ZERO fat, ZERO cholesterol, 200mg sodium, ONEg carbs, and ONEg of sugars. (and zero fibre and protein - and vitamins a &c, calcium and iron...just so I'm not giving only half the information).
I absolutely LOVE this dressing. If you are looking for it - it's not directly in the salad dressing section...a little further past - by the vinegars I think (it's a seasoned vinegar dressing). I paid $5.00 for my first bottle (750 mL) but then found it at Wal-Mart for $3.50 (gotta love Wal-mart!)
Seriously - go try some.....it's delicious!
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
The ingredients are Water, Spirit Vinegar, Wine Vinegar, Sugar, Salt, Dill, Tarragon, Wort, and Caramel.
Nothing I can't pronounce....nothing horrible....and it's all mixed together and is seriously SCRUMPTIOUS!! LOL
Nutritional Information (per Tbsp) - ZERO calories, ZERO fat, ZERO cholesterol, 200mg sodium, ONEg carbs, and ONEg of sugars. (and zero fibre and protein - and vitamins a &c, calcium and iron...just so I'm not giving only half the information).
I absolutely LOVE this dressing. If you are looking for it - it's not directly in the salad dressing section...a little further past - by the vinegars I think (it's a seasoned vinegar dressing). I paid $5.00 for my first bottle (750 mL) but then found it at Wal-Mart for $3.50 (gotta love Wal-mart!)
Seriously - go try some.....it's delicious!
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
OVERHAUL...
I absolutely love Thanksgiving...it's such a great preview to Christmas - I love spending time with family and of course I LOVE the food (LOVE LOVE LOVE). It's pretty much the only time of year (that and christmas of course) I get super stuffed. Generally speaking, I despise the feeling of being stuffed to the rim - ugh, it just makes me mad. But Thanksgiving and Christmas are great occassions to let my guard down. So now - instead of 30 lbs to lose, I am confident I have 35. *ack* Hence the overhaul.
We were with Brent's family for Saturday (mine for sunday) and EVERYONE was there. It was so fun! Sarah, our newest sister in law is a *mostly* vegetarian, with the exception of fish, which she eats fairly often. Interestingly, she was just at the dr getting some bloodwork done and the dr was BLOWN AWAY at her results. All of her levels were perfect, including her iron which she mentioned she was a little worried about (simply because of being veg). I'm super impressed.
I truly do love to eat healthy...all the fruits and vegetables - I get excited when my house is well stocked. (that being said - I love eating the *crap* too...have you tried the new Angry Whopper from BK?? oh.my.word. soooo good!!!!) So I'm making a change - a major overhaul....My plan is to not only change our portions but to look at what we're eating as well. Fish is not my favorite but I am committed to making and eating it more. It's not something I hate, so truly I can make the decision to eat it. I'm hoping I'll learn to love it. And since Brooklyn discovered last night that she *loves shrimp now* and ate about 1/4 of a shrimp ring, I'm hoping to cook with it more as well. I always use lots of veggies when I make a meal so thankfully that won't be a huge adjustment. And I will likely throw in bits of chicken or beef in some meals for Brent. But for the most part I'd like to eat vegetarian...I'd say about 80%, but for now that might not be accurate. We'll see.
For lunches my plan is:
Veggie Wraps and CousCous Pitas (recipe to come)
For dinners (and as leftover lunches if successful):
Stuffed Pasta Shells, Risotto with mushrooms and dried tomatoes (Sarah's recipe), Potato Salad, Grilled Veggies, Stir Fry, Burrito enchiladas (soo excited to try these), Lentil Soup (it's getting to be that time of year), Harvest Vegetable Soup, Vegetarian Chili, and Cheezy Broccoli Soup.
A lot of these recipes have come from a book I've had for a while but never really jumped into (although wanted to, just never did. I'm soooo excited to try some of these recipes and hopefully have some more to add to my collection. The book is called *Original Fast Foods* and is really rather fascinating. Check out the website HERE to learn more about eating more *natural* foods (ie not processed) and the health benefits from doing so.
Brent and my brother were watching some documentary the other night - it involved a *mcdonald's diet test* and I'm sure I've seen it before...I'm also pretty sure I don't want to see it again. LOL It was SO gross...The *test subject* LOL started eating mcdonald's for EVERY meal. In just FIVE days he gained TEN POUNDS!!! SICK-O-RAMA Then they showed an animated version of how the chicken nuggets are made/processed....and then showed the ingredients list. OH.MY.WORD. It was about 60 items long....for breaded chicken!!! I don't think we'll be going there for a looooong time *ugh*
So between my usual resolve to do better after spending time with Sarah (I was so excited she brought some recipes for me) and this documentary....I'm pretty pumped to try some new *healthier* recipes. And I'm also finally digging out some recipe books I have on the shelf but haven't really used (Original Fast Foods and Deceptively Delicious).
Brent just left with my long list of groceries - I'm so excited for when he comes back :) We'll see how many of the items he actually buys. hehe
And so - I suppose let's post some recipes :)
We were with Brent's family for Saturday (mine for sunday) and EVERYONE was there. It was so fun! Sarah, our newest sister in law is a *mostly* vegetarian, with the exception of fish, which she eats fairly often. Interestingly, she was just at the dr getting some bloodwork done and the dr was BLOWN AWAY at her results. All of her levels were perfect, including her iron which she mentioned she was a little worried about (simply because of being veg). I'm super impressed.
I truly do love to eat healthy...all the fruits and vegetables - I get excited when my house is well stocked. (that being said - I love eating the *crap* too...have you tried the new Angry Whopper from BK?? oh.my.word. soooo good!!!!) So I'm making a change - a major overhaul....My plan is to not only change our portions but to look at what we're eating as well. Fish is not my favorite but I am committed to making and eating it more. It's not something I hate, so truly I can make the decision to eat it. I'm hoping I'll learn to love it. And since Brooklyn discovered last night that she *loves shrimp now* and ate about 1/4 of a shrimp ring, I'm hoping to cook with it more as well. I always use lots of veggies when I make a meal so thankfully that won't be a huge adjustment. And I will likely throw in bits of chicken or beef in some meals for Brent. But for the most part I'd like to eat vegetarian...I'd say about 80%, but for now that might not be accurate. We'll see.
For lunches my plan is:
Veggie Wraps and CousCous Pitas (recipe to come)
For dinners (and as leftover lunches if successful):
Stuffed Pasta Shells, Risotto with mushrooms and dried tomatoes (Sarah's recipe), Potato Salad, Grilled Veggies, Stir Fry, Burrito enchiladas (soo excited to try these), Lentil Soup (it's getting to be that time of year), Harvest Vegetable Soup, Vegetarian Chili, and Cheezy Broccoli Soup.
A lot of these recipes have come from a book I've had for a while but never really jumped into (although wanted to, just never did. I'm soooo excited to try some of these recipes and hopefully have some more to add to my collection. The book is called *Original Fast Foods* and is really rather fascinating. Check out the website HERE to learn more about eating more *natural* foods (ie not processed) and the health benefits from doing so.
Brent and my brother were watching some documentary the other night - it involved a *mcdonald's diet test* and I'm sure I've seen it before...I'm also pretty sure I don't want to see it again. LOL It was SO gross...The *test subject* LOL started eating mcdonald's for EVERY meal. In just FIVE days he gained TEN POUNDS!!! SICK-O-RAMA Then they showed an animated version of how the chicken nuggets are made/processed....and then showed the ingredients list. OH.MY.WORD. It was about 60 items long....for breaded chicken!!! I don't think we'll be going there for a looooong time *ugh*
So between my usual resolve to do better after spending time with Sarah (I was so excited she brought some recipes for me) and this documentary....I'm pretty pumped to try some new *healthier* recipes. And I'm also finally digging out some recipe books I have on the shelf but haven't really used (Original Fast Foods and Deceptively Delicious).
Brent just left with my long list of groceries - I'm so excited for when he comes back :) We'll see how many of the items he actually buys. hehe
And so - I suppose let's post some recipes :)
Saturday, October 10, 2009
If you are in the states...
And you want to coupon - Check out Brent's cousin's blog HERE for some awesome tips! She has been saving up a storm since July and doesn't show any signs of slowing down :)
And for my fabulous canadian readers - sign up on the following sites to receive your coupons and let me know when they come in. It's easier to explain the stacking when you have them in front of you -
Save.ca - sign up - these coupons will be mailed to you. Gets sets for family and friends and snag theirs too :)
Brandsaver.ca - sign up - these coupons will also be mailed to you, and as with save.ca, get copies for family and friends as well.
rightathome.ca - these are printable straight from your printer at home. Print a few sets :)
Let me know when they arrive. Remember - these coupons can be used on sale items, and in fact I try to never use them on a regular priced item....I have though - because sometimes my coupons stack so brilliantly I only have to pay 99cents for an item - and THAT isn't too bad :)
Happy thanksgiving :) I will be posting recipes in the coming week. Oh and you'll notice my savings ticker on the side that I've just added. Crazy savings in just over a week if you ask me! Too bad it wasn't really *money in my pocket*
And for my fabulous canadian readers - sign up on the following sites to receive your coupons and let me know when they come in. It's easier to explain the stacking when you have them in front of you -
Save.ca - sign up - these coupons will be mailed to you. Gets sets for family and friends and snag theirs too :)
Brandsaver.ca - sign up - these coupons will also be mailed to you, and as with save.ca, get copies for family and friends as well.
rightathome.ca - these are printable straight from your printer at home. Print a few sets :)
Let me know when they arrive. Remember - these coupons can be used on sale items, and in fact I try to never use them on a regular priced item....I have though - because sometimes my coupons stack so brilliantly I only have to pay 99cents for an item - and THAT isn't too bad :)
Happy thanksgiving :) I will be posting recipes in the coming week. Oh and you'll notice my savings ticker on the side that I've just added. Crazy savings in just over a week if you ask me! Too bad it wasn't really *money in my pocket*
Friday, October 2, 2009
OVER A MONTH???
I can't believe it's been over a month since I last posted. It's not for lack of cooking....I've just been insanely busy. Working on reorganizing my business (with my friend Megan), Cute Like Me, getting our reviews and giveaways blog moving smoothly (check it out HERE), and most recently learning how to coupon!!! Yep - here in Canada!! I'm ECSTATIC!!! In fact, just today I went and bought shampoo as I've been out for a few days. I'm still washing my hair, don't worry - but using Brent's Gilette shampoo is just not quite cutting it. So I went into London Drugs (they let you coupon stack) with my handy coupons and spent $1.38 on shampoo AND conditioner...Pantene Pro-V :) I'll be heading back tomorrow to get a couple more sets. They were marked down to $3.99 each plus I had a swack of coupons to help me. How awesome is that!!!
So I will also be adding my tips (as I learn along the way from my trust friend) and finds...and will be adding a savings ticker to keep track of the money I save. I'm going back to tomorrow to get more shampoo and conditioner (I have more coupons) as well as some gilette stuff and old spice stuff. Sooo excited!
Will keep you updated. Also - tomorrow is the b-day party for our kids (all of B's friends have siblings the same age as J, so it's silly to do two parties) and we'll be having loads of snacks so lots of recipes to post :)
Soooooo fun!!!!
Stay tuned! Life is only getting more exciting!
So I will also be adding my tips (as I learn along the way from my trust friend) and finds...and will be adding a savings ticker to keep track of the money I save. I'm going back to tomorrow to get more shampoo and conditioner (I have more coupons) as well as some gilette stuff and old spice stuff. Sooo excited!
Will keep you updated. Also - tomorrow is the b-day party for our kids (all of B's friends have siblings the same age as J, so it's silly to do two parties) and we'll be having loads of snacks so lots of recipes to post :)
Soooooo fun!!!!
Stay tuned! Life is only getting more exciting!
Subscribe to:
Posts (Atom)
