Wednesday, September 22, 2010

Sneaky Snack Bars

Makes 24 squares

4 Cups MultiGrain Cheerios
4 Cups Whole-Grain Cereal Flakes (I used Nature's Path Organic Heritage Heirloom Whole Grains) 
1 1/2 Cups Dried Cranberries
1 Cup Coarsely chopped Dried Apricots
1/2 Cup Sweetened fancy Flake Coconut (Optional)
1/4 Cup Butter
400 g Pkg Jumbo Marshmallows (about 45) I suggest 50-55

~ Coat 9x13" baking pan with Cooking Spray or line with Parchment Paper. 
~ In a very large bowl, mix all Cereal, Cranberries, Apricots, and Coconut (if using)
~ Melt Butter in very large pot over medium-low heat. Add Marshmallows and stir constantly until melted and evenly combined. About 6-10 minutes. (Spray wooden spoon with cooking spray before stirring to prevent a sticky situation) 
~ Turn off heat, but leave pot on burner and add the Cereal Mixture and stir vigorously to combine. There will be A LOT, so dig deep.
~ Turn mixture into pan and using a spatula sprayed with cooking spray, press into pan. Cool until firm (about 2 hours) remove from pan and cut.

Note: You can use any Dries fruit/nut combination that suits your fancy, just keep the amounts the same. Raisins, Dried Figs, Pumpkin Seeds, Chopped Dried Pineapple, Dried Berries, Dried Mango... the possibilities are endless.

Sunday, September 19, 2010

Creamy Tuna Rotini Stovetop Casserole

Serves 6

3 Cups uncooked Rotini Pasta
2 Cups frozen Mixed Vegetables (California Mix is the best)
1 Tbsp Butter
1 Cup diced Onion
1 tsp minced Garlic
1 Can Condensed Broccoli Soup
3/4 cup packed Shredded (sharp) Cheddar Cheese
1/4 Cup Sour Cream
1/4 grated Parmesan Cheese
1 Tbsp minced fresh Dill or 1 tsp dried
1/2 tsp Mustard Powder
Black Pepper to taste
2 Cans (6 oz each) Chunk Light Tuna, drained. or Boneless, Skinless Salmon, drained

~ Cook Pasta according to package, adding frozen Vegetables to the boiling water for the last 5 minutes of cooking time. Drain and set aside - keep warm.
~ Meanwhile, prepare sauce. In a large, non-stick pot melt Butter. Add Onions and Garlic and cook until Onions are tender (about 5 minutes) Add Soup, Shredded Cheese, Sour Cream, Parmesan Cheese, Dill, Mustard Powder, and Pepper. Cook until sauce is bubbly and Cheese has melted. Remove from heat and stir in Pasta, Vegetables, and Tuna. Serve Hot. (I don't remove from heat for the last step as I find it cools down too fast) 

Nutella Whole Wheat Banana Bread

Chicken Pesto Pasta

Serves 6

2 Tbsp Basil Pesto
2 Tbsp Balsamic Vinegar
1 Tbsp Olive Oil
1 tsp Liquid Honey
1/4 tsp Black Pepper

2 Cups uncooked Penne Noodles (I like to use Rotini)
4 Slices Bacon, cooked and chopped
3 Cups sliced Mushrooms
1 Cup chopped Red Onion
3 big handfuls of Baby Spinach
12 Cherry or Grape Tomatoes, halved
3 Cups chopped cooked Chicken
1/4 Cup shaved Parmesan or Romano Cheese or 1/2 Cup crumbled Feta Cheese
Pepper to taste

~ Prepare sauce, whisk together all sauce ingredients and set aside.
~ Cooks noodles according to package, drain and keep warm
~ Spray large skillet with cooking spray, add Mushrooms and Onions, cook and stir until vegetables begin to soften (about 5 minutes). Add Spinach Leaves, Bacon, and Tomatoes. Cook until Spinach is wilted. Stir in Chicken and cook just until Chicken is heated through. Add cooked Noodles and mix well. Add reserved Sauce and mix again. Remove skillet from heat and sprinkle with Cheese and Pepper. Serve Immediately.

Slow Cooker Hungarian Goulash

Serves 6 to 8

2 lbs Round steak, cut into 1" Cubes
1 Cup chopped Onion
2 Tbs Flour
1 1/2 tsp Paprika
1 tsp Garlic Salt
Pepper to taste
1 Can Diced Tomatoes, undrained
1 Bay Leaf
1 Cup Sour Cream
Hot Cooked Noodles
Fresh Parsley, minced (optional)
~ Place Beef and Onion in 3-qt Slow Cooker. Combine the Flour, Paprika, Garlic Salt, and Pepper; sprinkle over Beef and stir to coat. Stir in Tomatoes. Add Bay Leaf. Cover and cook on low for 8-10 hours or until meat is tender.

~ Discard Bay Leaf. Just before serving, stir in Sour Cream; heat through. Serve with Noodles. Sprinkle with Parsley if desired. 


Dirty Rice

Slow Cooker Beef Barley Soup

Vegetable Fish Chowder

Serves 4 to 6

1 Tbsp Butter
1 Onion, chopped
1 Carrot, chopped
2 Potatoes, peeled and cubed
2 Cloves Garlic, minced
Salt and Pepper to taste
3 Tbsp Flour
4 Cups Chicken Stock
1 Cup Milk
1 Cup Frozen Corn
1 Pkg (400 g) Frozen Fish Fillets, thawed and cubed
2 Tbsp Fresh Parsley

~ In large saucepan, melt Butter; fry Onion, Carrot, Potatoes, Garlic, Salt and Pepper stirring occasionally until Onion is softened (about 5 minutes) Sprinkle with Flour, cook, stirring for about 1 minute.

~ Add Chicken Stock and bring to a boil. reduce heat, cover and simmer until Potatoes are tender (about 10 minutes) Add Milk, Corn and Fish; heat until steaming and Fish flakes easily (about 5 minutes) Add Parsley

Turkey Potato Boats

Sunday, September 12, 2010

Carrot Raisin Salad Roll up

Cajun-spiced Chicken

Serves 4
2 Tbsp Flour
2 tsp Cajun Seasoning
1/2 tsp Salt
4 boneless, skinless Chicken Breasts
2 Tbsp Olive Oil

~ Mix the Flour, Cajun Seasoning, and Salt in a shallow dish. Rub both sides of the Chicken Breasts with the Olive Oil and Dredge in the Flour mixture. 
~ Pan fry in remaining Olive Oil 6-7 minutes on each side until cooked through and the outside is golden. 

Monday, September 6, 2010

Easy Caramel Apple Bars

Add Cinnamon and raisins to the cookie mixture. Add extra Apples -I cut up 2 apples.

Summer Corn Chowder with Bacon and Potatoes

Serves 6 as first course - 4 as Main

5 ears fresh Corn
about 20 medium Scallions
3 Slices Bacon cut into 1/2" pieces
1 Tbs Butter
1 fresh Jalapeno, cored, seeded, and finely diced 
Salt and Pepper to taste
3 1/2 Cups Chicken Broth
1 large Potato, peeled and diced
1 1/2 tsp fresh Thyme (I used dried)
2 Tbs Heavy Cream

~ Cut kernels off the Corn Ears. Reserve 2 Cobs, discard rest. Trim and thinly slice the Scallions (seperate the dark green from the light geen and white parts) 
~ Cook the Bacon and remove from pan, reserve about 1 Tbs of Bacon Fat in pan. Return pan to heat and add Butter, once melted, add the white/light green Scallions, Jalapeno, and Salt and Pepper. Cook while stirring until the Scallions are tender (about 3 minutes) 
~ Add Broth, Corn, Corn Cobs, Potatoes and Thyme and bring to a boil. Reduce heat and cover, cooking until the Potatoes are tender (about 15 minutes). Discard the Corn Cobs, transfer about 1 Cup of broth and Veggies to blender and puree. Return pureed mixture to pot along with the Heavy Cream and 1/2 the dark green Scallions. Simmer for a couple minutes to blend flavors, season with Salt and Pepper to taste.
~ Serve sprinkled with remaining Scallions, Bacon.

Korean-Style Pork with Asian Slaw

Serves 4-6

1 Large or 2 Small Pork Tenderloins, trimmed
1/3 cup Soya Sauce
1/4 Cup Rice Vinegar
3 Tbs Brown Sugar
2 Cloves Garlic, minced
1 1/2 Tbs minced, fresh Ginger (I used powder)
1 Tbs Sesame Oil
1 Tbs Asian Chile Sauce (such as Sriracha)
1 lb Napa Cabbage, thinly sliced
1 cup grated Carrots
4 Scallions, thinly sliced
5 Tbs Canola Oil

~ Cut the Pork diagonally into 1/2" thick medallions
~ In a small bowl whisk together, the Soya Sauce, 2 Tbs Rice Vinegar, 2 Tbs Brown Sugar, Garlic, Ginger, 1/2 Tbs Sesame Oil, and 2 tsp Chile Sauce. Toss 1/2 Cup of this mixture with the Pork Medallions in a large bowl and reserve the remaining mixture to use as sauce. Let the Pork sit at room temp for 25 minutes or refrigerate for up to 2 hours (can sit overnight)
~ Meanwhile toss the Cabbage and Carrots with half the Scallions, 1 Tbs Canola Oil, 1 tsp Salt, 2 Tbs Rice Vinegar, 1 Tbs Brown Sugar, 1/2 Tbs Sesame Oil, and 1 tsp Chile Sauce. let sit for 15 minutes, toss again.
~ Heat 2 Tbs Canola Oil in a large skillet. Remove the Pork from Marinade and cook for 2 minutes each side or until done. 
~ Place Pork on top of Slaw and pour the reserved sauce over the Pork and sprinkle with rest of Scallions. Serve Immediately.

Pork Chops with Fruit Relish

Serves 4

1/3 Cup Orange Juice
2 tsp Apricot Preserves
1/3 Cup Dried Cranberries
1/3 Cup chopped Dried Apricots
4 Bone-in center-cut Loin Pork Chops, trimmed
2 tsp fresh Thyme, divided (I use dried)
1 tsp Olive Oil
1 small Granny Smith Apple unpeeled and diced
Salt and Pepper to taste

~ Combine Orange Juice and Preserves in small saucepan and bring to boil. Remove from heat and stir in Cranberries and Apricots. Cover and let stand.
~ Sprinkle Chops with Thyme, Salt and Pepper and heat oil in large skillet. Add chops and cook 4 minutes on each side or until well browned.
~ Stir remaining Thyme and Apples into relish and serve with Chops.

Seared Chicken with Pan Gravy

Serves 4

4 skinless, boneless Chicken Breast Halves
1 Tbs chopped fresh Thyme (I used dry)
1/2 tsp Salt
1/2 tsp plus 1/4 tsp Black Pepper (divided)
1/4 Cup plus 1 Tbs Flour (divided)
1 Tbs Olive Oil
1/4 Shallots
1 Cup Chicken Broth
1 Tbs fresh Lemon Juice

~ Place each Chicken Breast between 2 sheets of heavy-duty plastic wrap and pound to 1/4 thickness. 
~ Sprinkle Chicken with Thyme, Salt and Pepper. Place 1/4 Cup Flour in shallow dish and dredge Chicken. 
~ Heat Oil in large skillet and cook Chicken 2-3 minutes on each side or until done. Remove Chicken and keep warm. Add Shallots to pan and cook for 1 minute.
~ Stir in Chicken Broth and remaining Flour, scrapping the pan to loosen browned bits. Simmer for 3-4 minutes or until gravy has thickened. Add Lemon Juice and Pepper and spoon over Chicken.

Quinoa Salad

Serves 4–6
  • 1 Cup Quinoa
  • 2 Cups Water
  • ½ sweet Red Pepper, chopped fine
  • 1 Orange, cut into segments
  • 1 Grapefruit, cut into segments
  • ¼ Cup dried Cranberries
  • ¼ Cup Feta Cheese, crumbled
  • ¼ Red Onion, thinly sliced
  • Handful of Fresh Cilantro, chopped
  • 1 Tbsp Olive Oil
  • 2 Tbsp Orange Juice
  • 1 Tbsp Rice Vinegar
  • ¼ cup Pistachios/Slivered Almonds, toasted (optional)
  • Salt and Pepper to taste

  • In a strainer, rinse quinoa under running water and drain thoroughly.
  • Place quinoa, water and salt in a medium-sized saucepan and bring to a boil.
  • Reduce heat, cover, and simmer for approximately 15 minutes (or until the water is absorbed and quinoa is tender).
  • Remove pot from the heat, fluff with a fork, and bring to room temperature.
  • Place the cooled quinoa in a large bowl.
  • Add fruit, vegetables, feta and nuts to the quinoa.
  • For dressing, whisk olive oil, orange juice, and rice vinegar together in a small mixing bowl.
  • Add dressing to the salad and toss gently, until just combined.
  • Season with salt and pepper.
  • Cover and chill until ready to serve.
Good to know: This salad can be made a day ahead, it travels well, and will last 3 days refrigerated. Before cooking quinoa, the seeds must be rinsed to remove the saponin, a bitter resin-like coating.