January 17, 2009 at 6:27 pm (all-purpose flour, butter, cinnamon, cream cheese, graham cracker tart crusts, honey, light brown sugar, oranges, peaches, pie, refrigerator, slivered almonds, stovetop, yogurt)
Prep time: 20 minutes plus cooling time
Yogurt and Cream Cheese Topping:
4 oz plain yogurt
4 oz cream cheese
1 teaspoon orange zest, chopped fine
2 tablespoons fresh orange juice
1 teaspoon honey
Peach Filling:
1/4 cup butter
1/4 cup light brown sugar
2 tablespoons honey
1/4 teaspoon cinnamon (plus additional for garnish)
3 medium peaches, sliced 1/4″ thick (about 3 cups)
1 teaspoon all-purpose flour
6 single-serve graham cracker tart crusts
1 tablespoon slivered almonds, toasted
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1. For topping: In a small bowl, stir together yogurt, cream cheese, orange zest, orange juice and honey; refrigerate until ready to serve.
2. For filling: Melt the butter in large saute pan over medium heat; stir in brown sugar, honey and cinnamon.
3. Add peaches and cook, stirring frequently, until peaches are just tender, about 6 – 8 minutes. Stir in flour and cook 30 seconds. Remove from heat and let cool slightly.
4. Place tart crusts on a baking sheet and evenly distribute filling into tart crusts; let cool at least 30 minutes.
5. Dollop yogurt & cream cheese topping evenly over tarts; sprinkle tarts with cinnamon and almonds. Serve immediately.
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January 17, 2009 at 5:59 pm (7 ingredients or less, Appetizers, cilantro, fresh tomatoes, jalapeños, limes, no-cook, onion, pepper, salt, sauce, serrano peppers)
Pico de Gallo
This fresh salsa is a delicious dip for chips and a condiment for everything from tacos to roast chicken. Many cooks add a splash of beer to this salsa just before serving.
3 large tomatoes, diced
1 small onion, chopped
2 green chiles (jalapeños or serranos), finely chopped
1/2 bunch cilantro, leaves only, roughly chopped
Juice of 1 lime (more to taste)
Salt and pepper, to taste
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Combine tomato, onion, chiles and cilantro, Drizzle lime juice over salsa. Stir well to combine. Best if made an hour before serving and allowed to sit covered at room temperature to allow flavors to blend.
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January 17, 2009 at 5:48 pm (7 ingredients or less, Aldi ingredients, all-purpose flour, butter, milk, pepper, salt, sauce, stovetop)
Medium White Sauce
4 tablespoons butter
4 tablespoons all-purpose flour
1/2 teaspoon salt
Dash of pepper
2 cups milk
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In a small saucepan, melt butter. Stir in flour, salt and pepper and cook until bubbly but not brown. Add milk all at once. Cook and stir over medium heat until thickened. Cook and stir 1 to 2 minutes more.
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January 17, 2009 at 5:45 pm (7 ingredients or less, Aldi ingredients, all-purpose flour, butter, milk, oven, pepper, salt, Side dish, stovetop, white onions)
Creamed Onions
3 lb small white boiling onions OR large white onions cut in halves or quarters
2 – 3 cups white sauce
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Peel onions and boil in salted water for about 10 minutes. (Onions should have a little give when gently poked with a fork, but should not be soft.) Drain well. Put in buttered 2 1/2-qt casserole dish. Pour white sauce over top and gently stir so all onions are well coated. Bake in 350°F oven for 1 hour. Serves 8 – 10.
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January 17, 2009 at 5:36 pm (7 ingredients or less, baby spinach, balsamic vinaigrette dressing, cubed cooked chicken, feta, mayonnaise, no-cook, Quick Dishes, red bell peppers, refrigerator, Salad, scallions)
Balsamic Chicken Salad
Prep time: 10 minutes
Makes 4 servings
1/4 cup mayonnaise
1/4 cup balsamic vinaigrette dressing
2 1/2 cups chopped cooked chicken breast
1 cup chopped red pepper
4 green onions, chopped
4 cups baby spinach leaves
1/4 cup crumbled feta cheese
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Combine mayo and dressing in medium bowl.
Add chicken, peppers and onions; mix lightly.
Spoon over spinach-covered serving plate; top with the cheese.
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January 17, 2009 at 5:13 pm (7 ingredients or less, Aldi ingredients, almond extract, Breakfast, canned peaches, cinnamon, cold leftover rice, cooked brown rice, hot cooked rice, light brown sugar, milk, stovetop, vanilla)
Peachy Breakfast Rice
Makes 3 1/2 cups total, 6 servings
15 ounce canned sliced peaches in juice
3 cups cooked white or brown rice (hot or cold)
3/4 cup milk
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract OR 1/4 – 1/2 teaspoon almond extract
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1. Drain peaches; reserve juice. Cut peaches into chunks; set aside.
2. Combine rice and reserved juice from peaches in a medium saucepan and hung to a boil over medium heat.
3. Add milk and continue cooking 10 minutes or until thick and creamy, stirring frequently.
4. Add sugar and cinnamon; stir until combined.
5. Remove from heat; fold in peaches and vanilla.
6. Cover and let stand 2 – 3 minutes to absorb flavors and heat peaches slightly.
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January 17, 2009 at 5:01 pm (apples, canned tuna, celery, curry powder, dates, lemon juice, no-cook, parsley, pepper, red onion, refrigerator, Salad, salt, Sandwiches, yogurt)
Tuna Salad Sensation
Servings: 8
This tuna salad is made lighter with the use of yogurt as an alternative to mayonnaise. It also contains chopped dates, an unusual twist to a typical salad.
12 oz canned tuna, drained
1/2 cup dates, chopped
1 1/2 cups celery, chopped
1 large apple, cored, peeled and diced
1 tablespoon parsley, chopped
1 cup plain yogurt
2 tablespoons red onion, minced
3 teaspoons lemon juice
1 teaspoon curry powder
Salt and pepper to taste
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1. Combine first five ingredients in a medium-size mixing bowl and combine well.
2. In a separate bowl, combine the yogurt, red onion, lemon juice and curry powder, and mix well to make the dressing.
3. Pour the dressing over the tuna mixture; mix well and enjoy.
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January 17, 2009 at 2:11 pm (Appetizers, cilantro, garlic, green bell pepper, ground cumin, jalapeños, lemon juice, lime juice, no-cook, parsley, red bell peppers, red onion, refrigerator, salt, sauce)
South Seas Salsa
Prep time: 10 minutes
Makes: 1 1/3 cups
15.5 oz can crushed pineapple, drained
1/4 cup chopped red or green bell pepper
2 to 3 tablespoons fresh lemon or lime juice
2 tablespoons chopped cilantro or parsley
1 tablespoon minced red onion
1 tablespoon minced jalapeño
1 clove garlic, minced
1/4 teaspoon ground cumin
Salt to taste
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1. Combine all ingredients and chill.
2. Serve with chicken, pork, shrimp or ham, or over chicken or seafood tacos.
Tip: Can be made ahead and stored in refrigerator for several days.
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January 17, 2009 at 2:01 pm (7 ingredients or less, blue cheese, blue cheese dressing, cracked pepper, cubed cooked chicken, green bell pepper, no-cook, pears, Salad, salad greens, yellow bell pepper)
Chicken Pear Salad with Blue Cheese
Prep Time: 10 minutes
Servings: 4
6 cups salad greens
1 1/4 cups cooked chicken or smoked turkey strips
1 yellow or green bell pepper, cut into strips
2 small ripe pears, peeled and sliced
1/2 cup blue cheese salad dressing
Cracked black pepper
Crumbled blue cheese (optional)
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1. In a large bowl, toss greens, chicken and pepper strips. Arrange on 4 dinner plates.
2. Arrange pears on top. Drizzle with dressing; sprinkle with black pepper and cheese, if desired.
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January 16, 2009 at 7:24 pm (carrots, celery, chicken broth, cod fillets, cream of mushroom soup, haddock fillets, halibut fillets, Main Dish, onion, pepper, stovetop, thyme leaves)
Fish and Vegetable Skillet
Prep/cook Time: 25 minutes
1 large carrot, cut into matchstick-thin strips
2 stalks celery, cut into matchstick-thin strips
1 small onion, chopped
1/4 cup + 2 tablespoons chicken broth
1/2 teaspoon dried thyme leaves, crushed
Generous dash of pepper
1 can cream of mushroom soup
1 lb firm white fish fillets (cod, haddock or halibut)
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Mix carrot, celery, onion, broth, thyme and pepper in skillet. Heat to a boil. Cover and cook over low heat 5 minutes or until tender-crisp.
Add soup and heat to a boil.
Add fish. Cover and cook over low heat 5 minutes or until done. Serves 4.
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