May 29, 2009 at 4:01 pm (7 ingredients or less, almond extract, almonds, apricot preserves, Beverages, blender, Breakfast, grapes, Quick Dishes, ricotta cheese, Summer)
Serves 2.
6 ice cubes
1/2 C part-skim ricotta
1 1/2 C diced peaches
1 C grapes
2 t almond extract
1 T apricot jam
1/4 C chopped almonds
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Blend ice and ricotta before adding the remaining ingredients and whirling until smooth. 284 calories.
May 29, 2009 at 3:55 pm (7 ingredients or less, Beverages, blender, blueberries, Breakfast, ground flax seed, maple syrup, milk, Quick Dishes, raspberries, Summer, vanilla)
Serves 2.
6 ice cubes
1 C skim milk
1 1/2 C raspberries
1 C blueberries
1 t vanilla extract
1 T maple syrup
1 T ground flax seed
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Blend ice and milk together before adding remaining ingredients and whirling until smooth. 236 calories.
May 27, 2009 at 6:50 pm (7 ingredients or less, Aldi ingredients, beef bouillon, beef broth, beef stew meat, frozen broccoli, garlic, Main Dish, onion, soy sauce, stovetop, vegetable oil)
Hillbilly Housewife
2 tablespoons vegetable oil
2 pounds lean beef stew meat
2 to 4 tablespoons minced garlic
1 large onion, chopped
3 cups beef broth (can be made with 3 cups water and 3 beef bouillon cubes)
1/4 cup soy sauce
2 pounds frozen broccoli
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First heat your oil in a large pot, or iron chicken fryer. Add the beef, garlic and onion. Stir fry the meat and vegetables until the meat browns, and the vegetables are tender and fragrant. Add the beef broth and soy sauce to the pot. Cover the dish and simmer for an hour, or until the beef is tender. Add the frozen broccoli. Cover the dish again and simmer for 10 more minutes, or until the broccoli is done to taste. Serve hot over lots of rice. This recipe is a gift from a good friend. It is so easy to make, and sooooo good to eat. It would probably be easy to adapt to the crock pot too, although I have never done so. Serves 6 abundantly.
May 26, 2009 at 4:37 pm (Aldi ingredients, butter, canned chopped green chiles, canned corn, cheddar, crookneck squash, eggs, longhorn cheese, Main Dish, milk, monterey jack cheese, oven, pepper, salt, Summer, whole wheat bread)
This is an excellent dish to serve buffet style or take to a potluck.
6 slices whole wheat bread
1 to 1 1/2 T butter, softened
16 oz canned corn, drained
2 C thinly sliced zucchini or crookneck squash
4 oz canned diced green chilies
2 C shredded jack, Longhorn or mild cheddar cheese
4 eggs
2 C milk
1/2 t salt
1/8 t pepper
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Trim crusts from bread. Lightly spread slices with butter and fit into a lightly buttered 7×11″ baking dish. Distribute corn in an even layer over bread, then arrange zucchini evenly over corn. Sprinkle chilies and cheese evenly over zucchini.
Beat eggs lightly, then beat in milk, salt and pepper. Pour egg mixture over cheese. Cover and refrigerate for at least 4 hours or overnight.
Bake, uncovered, in a 375 degree oven for 30 to 40 minutes or until lightly browned and puffed; a knife inserted in center should come out clean. Let stand for 10 minutes before cutting into squares to serve. Makes 6 servings.
May 26, 2009 at 4:25 pm (all-purpose flour, basil, blender, Breakfast, butter, eggs, food processor, Main Dish, milk, mushrooms, nutmeg, onion, oven, parmesan, pepper, salt, scallions, sour cream, stovetop)
Serve hot from the oven for brunch or dinner. A chewy whole wheat bread and fruit salad would make perfect accompaniments.
About 5 T butter, divided
1/2 lb mushrooms, sliced
1 small onion, chopped
1 t dry basil
3/4 t salt
1/4 t pepper
1/4 t ground nutmeg
4 eggs
1 C milk
1 C all-purpose flour
1/3 C grated Parmesan
About 1/2 C sour cream
1/4 C thinly sliced green onions (including tops)
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In a 10 or 11″ frying pan with an ovenproof handle, melt 3 T of the butter. Add mushrooms and onion and cook, stirring, until mushrooms are lightly browned. Stir in basil, salt, pepper and nutmeg. Tip pan to estimate drippings, then add enough butter to make about 5 T fat.
In a blender or food processor, whirl eggs for 1 minute. With motor running, gradually pour in milk, then slowly add flour; whirl for 30 seconds. (Or, with a rotary beater, beat eggs until light; gradually beat in milk, then flour.)
Place pan with mushroom mixture in a 425 degree oven until pan is hot and butter is melted and bubbly. Remove pan from oven. Quickly pour in batter, sprinkle with cheese, and return to oven. Bake for 20 to 25 minutes or until puffy and browned. Top with sour cream and sprinkle with green onions. Serve immediately. Makes 4 servings.
May 26, 2009 at 3:38 pm (arugula, feta, no-cook, parsley, peaches, pepper, prosciutto, Quick Dishes, Salad, salt, scallions, Summer, yogurt)
6 servings
3/4 C plain yogurt
1/2 C crumbled feta cheese
1/4 C sliced scallions
2 T chopped parsley
2 large ripe peaches, halved, pitted and cut into 8 wedges each
1/4 lb prosciutto, julienned
Dash of salt
Dash of pepper
6 C arugula leaves
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1. In a bowl combine yogurt, feta, scallions and parsley. Mix well. Add peaches and prosciutto. Toss to coat and season to taste.
2. Divide arugula among six plates. Top with peach yogurt mixture and serve.
May 26, 2009 at 3:20 pm (baking powder, butter, cinnamon, cornstarch, flour, frozen cherries, ground ginger, lemon juice, light brown sugar, old-fashioned oats, oven, pie, salt, Summer, vanilla ice cream)
Serves 5.
5 C fresh or frozen (thawed) pitted cherries
1 T cornstarch
1/2 C light brown sugar
2 T lemon juice
6 T flour
1 1/2 C old-fashioned oats
6 T light brown sugar
1/2 t baking powder
1/2 t salt
1/4 t ginger
1/4 t cinnamon
8 T unsalted butter
Vanilla ice cream, if desired
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1. Heat oven to 375 degrees. In a bowl, mix cherries, cornstarch, 1/2 C light brown sugar and lemon juice. Set aside.
2. In a nother bowl, whisk together flour, oats, 6 T light brown sugar, baking powder, salt, ginger and cinnamon. Cut in butter with a pastry blender or your hands until mixture looks like coarse crumbs (texture will be like crumbly cookie dough).
3. Fill 5 mini aluminum pie tins with cherry mixture; top with crumbs. (Use an 8×8″ pan if you don’t have pie tins.) Bake for 30 minutes (40 to 45 minutes if you use a pan) until topping is golden and juices are slightly thick. Serve warm with ice cream, if using.
May 25, 2009 at 8:38 pm (blender, freezer, granulated sugar, heavy cream, ice cream, milk, Spring, stovetop, strawberries, Summer, unflavored gelatin, vanilla, vegetable cooking spray)
Prep Time: 25 minutes
Total Time: 5 hours (includes chilling)
Serves 8
Cooking spray
1 lb strawberries, hulled
1/2 C plus 1 T sugar
1/2 t vanilla extract
1 packet unflavored gelatin
1/4 C water
1 1/2 C whole milk
1 C heavy whipping cream
Sliced strawberries for garnish (optional)
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1. Lightly grease eight 4-oz ramekins or cups with nonstick cooking spray.
2. Puree strawberries and sugar in a blender until very smooth. Press through a sieve into a bowl; discard seeds. Stir in vanilla. Remove 1 C for the panna cotta; reserve remaining puree.
3. Sprinkle gelatin over 1/4 C water in a small custard cup; let stand 5 minutes to soften. Place cup in a small skillet of simmering water; stir until gelatin is dissolved. Simmer milk in saucepan. Remove from heat; stir in dissolved gelatin. Transfer to a 1-qt glass measure; stir in reserved 1 C strawberry puree and the cream until well blended. Pour into ramekins. Chill, covered, until firm, about 4 hours or up to 2 days.
4. To unmold, run a small knife around each; invert onto plates, gently shaking to remove. Spoon some of the reserved strawberry sauce onto panna cotta.
May 23, 2009 at 9:43 pm (all-purpose flour, apricots, baking powder, butter, Desserts, eggs, honey, milk, oven, powdered sugar, sliced almonds, strawberries, Summer, vegetable oil)
Prep Time: 15 minutes
Total Time: 35 minutes
Serves 4.
1 T sliced almonds
1 T vegetable oil
2 eggs
1/3 C all-purpose flour
1/3 C whole milk
1 T unsalted butter, melted
1/4 t baking powder
1 pt strawberries
2 ripe apricots
2 T honey
Confectioners’ sugar, for dusting
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1. Heat oven to 450 degrees. Place almonds on a baking sheet; place in oven 5 minutes or until lightly toasted, stirring once.
2. Generously coat four 10-oz glass custard cups with oil. Place cups on a rimmed baking sheet; place in oven 6 minutes to heat up while making batter.
3. In blender, puree eggs, flour, milk, butter and baking powder until batter is smooth.
4. Remove baking sheet from oven; carefully pour 1/4 C batter into each hot cup. Bake 10 minutes; reduce oven temperature to 350 degrees and continue to bake 6 minutes or until puffed and golden, and centers are firm.
5. Meanwhile, hull and halve strawberries; put in a bowl. Halve, pit and slice apricots; add to berries. Drizzle honey over fruit and toss to coat. Remove hot Dutch Babies from baking cups to serving plates. Fill centers with fruit and top with toasted almonds. Dust edges with confectioners’ sugar. Serve immediately.
May 23, 2009 at 9:12 pm (boneless beef chuck steak, fresh tomatoes, garlic, Greek, leaf lettuce, lemon juice, Main Dish, olive oil, oregano, pepper, pita bread, red onion, salt, slow cooker)
Prep Time: 10 minutes
Total Time: 6 to 8 hours on low
Serves 5.
1 slow-cooker liner
2 lb boneless beef chuck steak, about 1 1/4″ thick
1/4 C olive oil
2 T lemon juice
1 T minced garlic
1 t dried oregano
1/2 t salt
1/4 t pepper
5 pita breads
Accompaniments: Tzatziki, leaf lettuce, sliced tomatoes and red onions
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1. Line a 3-qt or larger slow-cooker with liner; place beef in liner.
2. Mix oil, lemon juice, oregano, salt and pepper in a small bowl. Pour over beef, turning to coat. Cover and cook on low 6 to 8 hours until meat is tender.
3. Remove beef to cutting board; slice. Return beef to juices in slow-cooker to keep warm. Warm pitas as package directs; top with sliced meat. Serve with accompaniments.
