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Thursday, July 28, 2011

Watermelon salsa from country living

A nice and different salsa. I may use this as a salad to go with my tofu curry too!. You can serve this with chips.

Prep time 20 minutes plus chilling. Yields 3 cups

2 cups seeded finely chopped watermelon
1/2 cup finely chopped peeled cucumber
1/4 cup chopped red onion
1/4 cup finely chipped sweet red pepper
1 jalapeno pepper seeded and minced (I didn't have one)
1/4 cup minced fresh cilantro
1 Tbsp minced fresh basil
1 Tbsp minced fresh mint
2 Tbsp honey
1 tsp lime juice

In large bowl combine everything drizzling with honey and lime juice--tossing gently to coat. Refrigerate for at least one hour.

Tofu curry

Easy to make --I used some left over chunky vegetable soup (see here) to make this. Serve on rice.

1 block of Tofu
Veggies from soup (here) or cooked eggplant, potatoes, carrots, string-beans, cauliflower , zucchini, summer squash and green pepper in nice chunks.
1 onion
1 can coconut milk (light) around 15 ounces
1 tsp fresh ginger
1 tsp garlic minced
1/2 teas sugar
1-2 tsp chili paste
1/4 cup basil
1-2 tsp turmeric
1 tsp cumin
1 tsp coriander
1/2 tsp mustard seed (I just used a pinch or so of ground mustard)
a pinch of curry powder
grated lime and a bit of the juice to taste
salt and pepper
olive oil
1-2 tab cornstarch
cashews and or peanuts

I sauteed the tofu in a non-stick ceramic pan until browned. Remove and set aside.. Add a bit of oil to pan and place seasonings (garlic, ginger, sugar, chili paste, turmeric, cumin, coriander, mustard, curry --heat it up. Add the chopped onion and simmer till soft (can add a little coconut milk while you do this.

Add the rest of coconut milk (and if using the left over soup add some broth from the soup. Add the veggies and lime and basil and salt and pepper all to taste and add the tofu. You can thicken it if needed by making a paste with the cornstarch and a bit of the broth. Add this to the rest of the mixture and heat to thicken. Add cashews and or peanuts of desired and serve on rice.

Tuesday, July 26, 2011

Gourmet Chicken (Ann's)

This is very tasty and good served on rice (note--not low in fat because of the oil)

1/3 cup red wine vinegar (I used 1/4 cup)
1/3 cup olive oil (I used 1/4 cup)
1/2 cup apricot jam
1/3 cup capers and a little of the juice (I used 1/4 cup)
1/2 cup sliced Spanish olives
1/2 cup brown sugar
1/2 cup white wine (dry)
1/3 cup chopped cilantro (I was out and used a bit of dried)
5 garlic cloves, minced
4 boneless skinless chicken breasts browned in 2 tbs of oil (I used the tenders)

Combine all ingredients except chicken. Stir until mixed.

Heat oven 350

Season chicken with salt and pepper. Brown chicken in oil on each side. Pour mixture over chicken. Bake in a 12 by 7 inch pan for 20-30 minutes or until internal temp of chicken reaches about 180. Serve over rice!

Quick chunky vegetable soup

Only takes minutes--nice for lunches

1 box (32 ounces) vegetable broth
1 box (32 ounces) chicken broth
5-7 small red potatoes chopped in chunks
3 -4 carrots cut in chunks
1 zucchini cut in chunk
1 summer squash in chunks
1 onion in chunks
1 small Japanese eggplant in chunks
a hand full of green beans cut in 1/2
parsley
1 green pepper cut in chunks
some cauliflower in chunks
Italian seasoning
basil leaves
rosemary
salt and pepper

Place broth in pot and heat while cutting up veggies. I put the potatoes, carrot and onions in first adding the rest. It was cooking as I added the veggies. After adding all the veggies I only cooked it for about 5 more minutes and everything was done.

Green bean and nectarine salad--fam circle

A different salad

1 medium sweet onion, sliced
1 Tbsp. olive oil
1 pound green beans, trimmed
1 tsp. snipped fresh rosemary
1 clove garlic, minced
2 peaches or nectarines
1 tbsp lime juice

In a 12 inch skillet cook onions in hot oil over med heat for 5 minutes or till starting to get soft. Add beans, rosemary, garlic and a pinch of salt. cover and cook ten minutes or until crisp tender. Remove from heat and toss in peach slices and lime juice. Serve hot or cold.

Monday, July 11, 2011

Burrito Casserole

This is not the best picture, but this was a very tasty dish and easy to make. Plus there is an advantage in that you can make it ahead. We did not use the cheese called for and it was still fantastic. I found this is family circle mag--

6 servings

Assemble up to 2 days ahead and refrigerate. Leave out on counter for 15 minutes before putting in oven. (I microwaved mine a bit after taking out from the refrigerator).

2 packages (8.8 ounces each) fully cooked brown rice (I used around 4 to 5 cups of cooked brown rice
I didn't have these packages and was unsure how much to use.
1 jar (15 1/2 ounce salsa) _I used mild
1/2 teaspoon dried oregano
1 can (15 ounce) refried beans
1 package (10 ounce) frozen corn, thawed
1/2 teaspoon chipotle chili powder (I used chili powder)
1/2 teaspoon ground cumin
1 and 1/2 cups shredded reduced fat taco cheese blend (I OMITTED)
2 packages (10 ounce each ) frozen chopped spinach, thawed and squeezed dry (I used less and just put it in semi thawed--I did have to cook it longer)
3 tab chopped cilantro if desired

1. In a large bowl, combine rice, salsa, and oregano.
2. In second bwol combine refried beans, corn, chile powder and cumin.
3. Coat a 12 by 8 by 2 inch baking dish with nonstick cooking spray (I USED A 2 QUART CASSEROLE DISH)
4.Spread half the rice mixture evenly in dish. Layer refried bean mixture and half the cheese (if using) over rice. Scatter spinach over cheese. Top with remaining rice mixture and cheese (if using).
5. Cover with plastic wrap and refrigerate for up to 2 days or cook uncovered right away.
6. Heat oven to 350 degrees. Bake, uncovered for 35 minutes or until internal temperature gets to around 140 degrees. Sprinkle with cilantro before serving.