Will you think less of me if I tell you that I licked my plate?
In a large pot, mix:
one can of coconut milk
1T green curry paste
1T fish sauce
1T brown sugar
and heat.
I then added some cooked diced chicken and a bag of still-frozen veggies and heated it through.
Serve over rice.
Tuesday, November 9, 2010
Sunday, November 7, 2010
Apple Crisp
I adapted this from a friend's recipe; it was a huge hit here and reasonably healthy for a dessert.
In a large bowl, combine:
1/3 cup brown sugar
1/3 cup sugar
2 tablespoons flour
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
5 cups thinly sliced apples
Pour into greased pan.
In a bowl, combine:
1/3 cup flour
1/3 cup sugar
2 tablespoons oats
1/2 teaspoon ground cinnamon
3 tablespoons melted butter
Pour over the apples. Bake at 375 for 40 minutes.
In a large bowl, combine:
1/3 cup brown sugar
1/3 cup sugar
2 tablespoons flour
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
5 cups thinly sliced apples
Pour into greased pan.
In a bowl, combine:
1/3 cup flour
1/3 cup sugar
2 tablespoons oats
1/2 teaspoon ground cinnamon
3 tablespoons melted butter
Pour over the apples. Bake at 375 for 40 minutes.
Saturday, November 6, 2010
Lentil Tacos
Ingredients
* 1 cup finely chopped onion
* 1 garlic clove, minced
* 1 teaspoon oil
* 1 cup dried lentils, rinsed
* 1 tablespoon chili powder
* 2 1/2 cups chicken broth
In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils and chili powder; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat and simmer for 30 minutes or until the lentils are tender.
* 1 cup finely chopped onion
* 1 garlic clove, minced
* 1 teaspoon oil
* 1 cup dried lentils, rinsed
* 1 tablespoon chili powder
* 2 1/2 cups chicken broth
In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils and chili powder; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat and simmer for 30 minutes or until the lentils are tender.
Monday, November 1, 2010
Bratwurst Hash
This was one of those "I have no idea what to make" things that turned out awesome.
(1) Cook and dice one pound of bratwurst.
(2) Cook one pound of hashbrowns.
(3) Defrost and dice a package of random frozen veggies.
(4) Combine, heat, and add some Adobo seasoning.
(1) Cook and dice one pound of bratwurst.
(2) Cook one pound of hashbrowns.
(3) Defrost and dice a package of random frozen veggies.
(4) Combine, heat, and add some Adobo seasoning.
Friday, October 29, 2010
Cake Balls
Somewhat labor intensive, but seriously cute and absolutely yummy.
(1) Bake a cake (any flavor).
(2) With your hand, moosh one can of frosting into the cake until the whole mess has the consistency of stiff dough.
(3) Form into balls the size of nickels.
(4) Melt two bags of chocolate chips in a double boiler.
(5) Dip the cake balls into the chocolate and place on wax paper. If you want, you can put sprinkles, coconut, nuts, etc. on top before the chocolate dries.
(1) Bake a cake (any flavor).
(2) With your hand, moosh one can of frosting into the cake until the whole mess has the consistency of stiff dough.
(3) Form into balls the size of nickels.
(4) Melt two bags of chocolate chips in a double boiler.
(5) Dip the cake balls into the chocolate and place on wax paper. If you want, you can put sprinkles, coconut, nuts, etc. on top before the chocolate dries.
Thursday, October 28, 2010
Eggplant Parmesan
Holy cow this was good!
1. Peel two eggplants and cut into 1/3 inch slices. Put on a cookie sheet, sprinkle with salt, and let sit for 30 minutes.
2. Using a paper towel, wipe off salt and liquid.
3. Spray cookie sheet.
4. Dip slices in beaten eggs (I used 4) and then in a mixture of corn meal (about 1 cup) and seasoning salt (about 1T). Spray the eggplant slices with cooking spray.
5. Bake in a 400 degree oven for 20 minutes.
6. Put a little spaghetti sauce and mozzarella on the top and return to oven for 10 minutes.
Yum!
1. Peel two eggplants and cut into 1/3 inch slices. Put on a cookie sheet, sprinkle with salt, and let sit for 30 minutes.
2. Using a paper towel, wipe off salt and liquid.
3. Spray cookie sheet.
4. Dip slices in beaten eggs (I used 4) and then in a mixture of corn meal (about 1 cup) and seasoning salt (about 1T). Spray the eggplant slices with cooking spray.
5. Bake in a 400 degree oven for 20 minutes.
6. Put a little spaghetti sauce and mozzarella on the top and return to oven for 10 minutes.
Yum!
Thursday, September 30, 2010
Sweet Potato, Carrot, Apple, and Red Lentil Soup
Adapted from a recipe from allrecipes.
Ingredients:
1/4 cup butter
3 large sweet potatoes, peeled and
chopped
3 large carrots, peeled and chopped
1 apple, peeled, cored and chopped
1 onion, chopped
1/2 cup red lentils
1/2 teaspoon minced fresh ginger
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon paprika
4 cups vegetable broth
feta
Directions:
1. Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
2. Stir the lentils, ginger, ground black pepper, salt, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
3. Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
4. Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with feta for garnish.
Ingredients:
1/4 cup butter
3 large sweet potatoes, peeled and
chopped
3 large carrots, peeled and chopped
1 apple, peeled, cored and chopped
1 onion, chopped
1/2 cup red lentils
1/2 teaspoon minced fresh ginger
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon paprika
4 cups vegetable broth
feta
Directions:
1. Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
2. Stir the lentils, ginger, ground black pepper, salt, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
3. Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
4. Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with feta for garnish.
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