Archive for the Recipes Category
Posted on July 9, 2011 by admin
This is so easy to make and looks just as yummy. You bet I am taking note of the ingredients as I type. I am going to the grocery maybe tomorrow or the day after to shop for our basic monthly supplies. And surely I will include the items below in my cart. I hope I don’t get addicted to this or else, I will be in serious search of diet pills that work. Or maybe I can double my very short brisk walking time to burn whatever calories I will consume from this chocolate mug.
Anyway, here’s the recipe. Enjoy!
Chocolate Mug of Sadness
Makes 1 large mug of sadness or 2 slightly less sad servings
Ingredients
4 TBsp flour
4 TBsp sugar
1 egg
3 TBsp cocoa powder
3 TBsp Nutella
3 TBsp milk
3 TBsp vegetable oil
Directions
Combine all ingredients in a large coffee mug (or 2).
Whisk with fork until smooth.
Microwave on high for 1½– 3 minutes.
Sprinkle with chocolate chips. Or, halfway through baking time, drop in a dollop of peanut butter. (“Baking” time depends on microwave minutes. Ours took about 2 minutes.
{Source: http://somekitchenstories.com/2011/06/20/chocolate-mug-of-sadness/}
Posted on July 8, 2011 by admin
Sweet Wholemeal Biscuits
Ingredients
1 cup S/R wholemeal flour
1/2 cup rolled oats
1/2 cup brown sugar
1/4 cup chopped macadamia nuts
50g butter
4 tablespoons low-fat milk or So Good, as needed
Method
Sift flour into a bowl, add rolled oats, macadamia nuts and sugar, and mix well to combine.
Add butter, rub in with your fingertips until mixture resembles breadcrumbs. Add 3 tablespoons of milk, stir in well until mixture forms a soft dough. Add more milk if you need it.
Turn dough onto a sheet of plastic wrap, shape into a log, and chill dough for 30 minutes.
Preheat oven to 190′C. Unwrap dough, cut into 1 cm slices and place on a some baking paper on a tray.
Bake for about 12 minutes until lightly brown.
Slide onto rack and cook … will last for 5 days.
{Source: http://www.ksharonk.com/2011/07/sharing-recipes-sweet-wholemeal.html}
Posted on July 4, 2011 by admin
I tried making baked macaroni and cheese. I made it specifically for my son. He loves macaroni so much, he can even eat them plain, right after it came from the pot. And so I thought he would like it with cheese. Fail! He only took a few bites and that’s it. Sure he likes chiz whiz on his crackers and bread, he nibbles on cheese slices once in a while, but I guess he doesn’t like too much cheese. {Or was my mac & cheese truly bad?} I think mine was ok though I have nothing to compare it with as I was never a fan of anything cheesy. DH would have loved to eat lots of it, but I didn’t allow him as it was calories and cholesterol overload. And so I shared what’s left with our neighbor, who has several grandkids. I hope the kids enjoyed my “experiment”. 
To the oven we go.
All warm and bubbly. And the house smelled yummy, too. Think Bread Talk.
Grab a bite.
In case you are interested, here’s the recipe. I didn’t follow it by the dot. I don’t have a weighing scale so I just “estimated” the weight of the macaroni. I didn’t measure the cheese as well. I just grated a big block of cheddar cheese. I read from one of the comments that’s it’s ok to add more cheese. I baked it covered too for the first 15 minutes. I really should get more baking necessities real soon and hopefully I won’t need to get a payday advance to do that.
Anyway I swear our house smelled like Bread Talk when I made this.
Baked Macaroni and Cheese
Ingredients
* 1 (12 ounce) package macaroni
* 1 egg
* 2 cups milk
* 2 tablespoons butter, melted
* 2 1/2 cups shredded Cheddar cheese
* salt and pepper to taste
Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
2. In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
3. Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
4. Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
5. Bake uncovered, for 30 to 40 minutes, or until the top is brown.
{Source: http://allrecipes.com/Recipe/Baked-Macaroni-and-Cheese/Detail.aspx}
Posted on July 1, 2011 by admin
Baked Eggs with Spinach, Tomatoes and Garlic
Yield – 4 servings
Preparation Time – 15 minutes
Cooking Time – 10 minutes
Ingredients
* 2 Tbsp olive oil ($.05)
* 2 garlic cloves, crushed ($.05)
* 10 oz. fresh spinach ($1.99 or from the garden)
* 1 15 oz. can diced tomatoes, drained ($.16)
* 2 Tbsp minced onion ($.10)
* 4 eggs ($.40)
* Salt and pepper
* Paprika, sprinkle as garnish
* Fresh fruit as side dish ($.50)
Directions
* Preheat oven to 350.
* To a large skillet or saucepan, add the olive oil and saute the garlic for a minute, before adding the spinach. Toss the spinach around for a minute, then add the diced tomatoes. Toss together and then add the minced onion. Let simmer until most of the liquid has cooked off, about 5-7 minutes.
* Place the sauteed spinach into an ovenproof, creating divets for the eggs. Crack 1 egg into each hole.
* Bake the spinach and eggs for about 8 to 10 minutes, or until egg whites have turned white.
* Once cooked, remove from the oven and sprinkle with salt and pepper and paprika.
* Serve with fresh fruit for a well balanced breakfast!
Source: http://www.5dollardinners.com/2011/06/baked-eggs-with-spinach.html.
Posted on June 16, 2011 by admin
Tried this and it’s yummy. I used an 8×8 pan though. I can’t seem to find a 9×9 anywhere.
Baked Oatmeal Snack Bars
Ingredients
* 1.5 cups rolled oats
* 1/2 cup chopped walnuts [or any nuts you like]
* 1/2 cup dried fruit (any you like – raisins, cranberries, dates, figs)
* 1/4 cup seeds (any you like – sunflower, pumpkin, flax, sesame)
* 1 tsp cinnamon
* 1 tsp kosher salt
* 1.25 cups skim milk
* 1 egg
* 1 tsp vanilla
Method:
1. Preheat oven to 350*
2. Mix dry ingredients.
3. Mix wet ingredients.
4. Pour wet into dry. Stir to combine.
5. Pour into a 9×9 baking dish either coated in cooking spray or lined with parchment.
6. Bake for 40 minutes.
7. Cut into 9 squares.
Makes 9 servings . Each bar is appx. 170 calories, 3 grams fiber and 5 grams protein. [Cut into 12 squares reduces calories to about 125 calories per square]
While delicious, the only sweetness in these comes from the dried fruit. Add in 1/4 – 1/2 cup brown sugar if you like.
The variations are endless: cranberries, coconut, all kinds of dried fruit, nuts, etc.
{Source: http://www.katheats.com/?page_id=4681}
The ingredients.
I had to go to 3 different groceries just to complete the ingredients. And I still didn’t have the sunflower seeds. Same as what happened when I accompanied a cousin to look for school girl costume for adults in the mall. We had to go to several malls to find one.
All mixed up.
Going to the oven.
Done!
This is a really healthy snack, a fiber fix. I recently made another one, this time with tons of chocolate. It’s yummy as well.
Posted on June 8, 2011 by admin
Next on my list. Now where can I find kale around here?
Roasted Chicken Legs with Potatoes and Kale
1 1/2 pounds tender, young kale, stems and inner ribs removed
1 1/2 pounds medium Yukon Gold potatoes, sliced 1/4 inch thick
1 medium onion, thinly sliced
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
8 whole chicken legs (about 10 ounces each)
1 teaspoon paprika
Lemon wedges, for serving
1. Preheat the oven to 450°. In a very large roasting pan, toss the kale, potatoes and onion with the olive oil. Season with salt and pepper and spread in an even layer.
2. Set the chicken on a cutting board, skin side down. Slice halfway through the joint between the drumsticks and thighs. Season with salt and pepper, sprinkle with the paprika and set on top of the vegetables.
3. Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes. Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.
Source: http://www.foodandwine.com/recipes/roasted-chicken-legs-with-potatoes-and-kale
Posted on May 21, 2011 by admin
Spicy Whole Wheat Linguine with Red Peppers
Ingredients
Serves 6
* 1 pound whole wheat linguine
* 1/2 cup extra-virgin olive oil
* 1 teaspoon crushed red-pepper flakes
* 4 garlic cloves, minced
* 4 medium red bell peppers, cut lengthwise into 1/4-inch-thick strips
* 1 teaspoon coarse salt
Directions
1. Bring 6 quarts water to a boil in a large pot. Add the pasta; cook according to package instructions until al dente.
2. Meanwhile, heat oil, red-pepper flakes, and garlic in a medium saucepan over medium heat, stirring occasionally, until oil is hot but not smoking, about 2 minutes. Add bell-pepper strips, and cook until very soft, about 20 minutes.
3. Drain pasta well. Rinse with warm water; shake out excess. Return pasta to pot. Stir salt into bell-pepper mixture; add to pasta, and toss well to coat.
{http://www.wholeliving.com/recipe/spicy-whole-wheat-linguine-with-red-peppers-2}
Posted on May 14, 2011 by admin
Spicy Chicken Fried Rice With Peanuts
Prep Time: 15 mins
Total Time: 30 mins
Ingredients:
* 1/4 cup less-sodium soy sauce
* 1 tablespoon dark brown sugar
* 1 teaspoon dark sesame oil
* 3/4 teaspoon crushed red pepper flakes
* 2 tablespoons canola oil
* 2 cups red bell peppers, diced (about 2)
* 1 cup onion, diced
* 1/4 cup green onion, thinly sliced and divided
* 2 tablespoons fresh ginger, peeled and minced
* 2 large garlic cloves, minced
* 5 cups brown rice, cooked and cold
* 2 cups chicken, cooked and diced (about 1 pound)
* 1 (8 ounce) can sliced water chestnuts, drained and chopped
* 1/3 cup dry-roasted unsalted peanuts
Directions:
1. Combine first 4 ingredients in a small bowl; stir well with a whisk.
2. Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell peppers, diced onion, and 2 tablespoons green onions to pan; stir-fry 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes more, tossing to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts.
3. *Note: cooking time does not include time to cook rice or chicken.
{http://www.food.com/recipe/spicy-chicken-fried-rice-with-peanuts-425112}
Posted on May 5, 2011 by admin
Curry-Spiced Noodles
Use only the lower bulb of the lemongrass stalk, and remove the tough outer leaves before chopping.
* YIELD: 4 servings (serving size: 1 1/2 cups noodle mixture, about 4 teaspoons cilantro, and 1 tablespoon cashews)
* TOTAL:35 MINUTES
Ingredients
* 8 ounces dry udon noodles (thick, round Japanese wheat noodles) or spaghetti
* 4 teaspoons peanut oil, divided
* 2 cups julienne-cut carrot
* 2 cups julienne-cut red bell pepper
* 1 cup julienne-cut green bell pepper
* 4 cups thinly sliced shiitake mushroom caps (about 8 ounces)
* 3 tablespoons chopped peeled fresh lemongrass
* 1 tablespoon grated peeled fresh ginger
* 1 tablespoon red curry paste
* 2 teaspoons ground cumin
* 1 teaspoon ground turmeric
* 8 garlic cloves, minced
* 1 cup organic vegetable broth
* 1/2 cup water
* 2 teaspoons lower-sodium soy sauce
* 1/4 teaspoon kosher salt
* 3 green onions, thinly sliced
* 1/3 cup cilantro leaves
* 1/4 cup chopped dry-roasted, unsalted cashews
Preparation
1. Cook noodles according to package directions, omitting salt and fat. Set noodles aside; keep warm.
2. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons peanut oil to pan; swirl to coat. Add carrot to pan; sauté 2 minutes. Add bell peppers; sauté 2 minutes. Remove carrot mixture from pan.
3. Heat the remaining 2 teaspoons oil in pan over medium-high heat; swirl to coat. Add mushrooms; sauté for 2 minutes. Add lemongrass and the next 5 ingredients (through garlic); cook for 1 minute, stirring constantly. Add broth, 1/2 cup water, soy sauce, and salt. Bring to a boil; cover, reduce heat, and simmer for 2 minutes or until slightly thick. Add noodles, carrot mixture, and onions; cook for 2 minutes, tossing to combine. Divide noodle mixture evenly among 4 bowls; top with cilantro and cashews.
{http://www.myrecipes.com/recipe/curry-spiced-noodles-50400000109632/}
Posted on April 29, 2011 by admin
Ingredients
Serves 4
* 4 skinless 6-oz. halibut fillets
* Kosher salt
* Freshly ground black pepper
* 1 yellow squash
* 1 pint cherry tomatoes
* 1/4 cup pitted oil-cured black olives
* 2 whole sprigs fresh thyme
* 2 tablespoons extra-virgin olive oil
Directions
1. Preheat oven to 375 degrees. Lightly season the halibut fillets on both sides with salt and pepper. Cut 4 pieces of parchment paper (12 by 16 inches each) and lay them on a clean work surface. Fold each in half crosswise, making a crease in the middle, then open and lay flat.
2. Cut yellow squash into julienned strips and divide among parchment rectangles, mounding on one side of the fold. Season with salt and pepper. Lay a piece of halibut on top of each pile of squash. Divide the cherry tomatoes (sliced in half, if large) and olives between the four piles and top each pile with thyme. Drizzle each with oil.
3. Starting in one corner, fold each packet into a half-moon and seal well. Transfer packets to a rimmed baking sheet, and cook in the oven until parchment puffs up, about 12 to 14 minutes. To serve, place each packet on a plate and cut open with kitchen shears at the table.
{Source: http://www.wholeliving.com/recipe/halibut-squash-tomatoes-and-olives}
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