This is from this cookbook , page 93 to be exact.
2 T olive oil
1 medium onion (about 1 cup)
3 cloves of garlic
4 c chicken broth
1 1/2 pounds of cooked, shredded chicken
1 15 oz can black beans
1 14.5 can petite diced tomatoes
1 1/2 c corn kernels
1 7oz salsa verde or 4 oz can green chiles
1 T seeded and minced jalapeno pepper
1 T chili powder
1/4 c cornstarch
1/2 c sour cream
juice from 1/2 lime
1/4 c fresh cilantro
Heat oil in large pan, stir in onions and garlic, cook until softened, about 5 minutes. Stir in chicken, broth, beans, tomatoes, corn, salsa, jalapeno, and chili powder. heat to simmering.
Add cornstarch to small bowl, stir in water and mix until the mixture is smooth. Stir into soup and simmer 10 minutes. Whisk sour cream together with 1 c hot soup in a small bowl and then stir into soup until well blended. Stir in lime juice and cilantro. And serve!
Sunday, April 24, 2011
Saturday, March 5, 2011
Homemade bread!
No bread machine needed (that's how I normally make my homemade bread). I couldn't fit the last two cups in with my mixer so i had to kneed by hand, but so worth it! I made this to go with the spaghetti I made for the Alive Leaders tonight. Got the recipe from here.
Ingredients
1/2 cup warm water
3 (.25 ounce) packages active dry yeast
1/4 cup bread flour
1 tablespoon white sugar
2 cups quick cooking oats
2 cups whole wheat flour
4 1/2 cups warm water
1 1/2 tablespoons salt
2/3 cup brown sugar
2/3 cup vegetable oil
10 cups bread flour
Directions
1.In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
2.Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
3.Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
4.Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.
5.Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.
Ingredients
1/2 cup warm water
3 (.25 ounce) packages active dry yeast
1/4 cup bread flour
1 tablespoon white sugar
2 cups quick cooking oats
2 cups whole wheat flour
4 1/2 cups warm water
1 1/2 tablespoons salt
2/3 cup brown sugar
2/3 cup vegetable oil
10 cups bread flour
Directions
1.In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
2.Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
3.Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
4.Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.
5.Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.
Strawberry jam
4 lbs of Strawberries
2 c sugar
1/4 c lemon juice
Throw strawberries in blender and smash to your desired consistancy. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process any unsealed jars in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate. (or buy Ball freezer jars like I did and dump cooled jam into them and freeze)
I adapted this recipe from Kelly. I reduced the sugar (by using twice as many strawberries).
Please note... I'm not a whiz or amazing... I'm just annoyed that strawberry jam & strawberry preserves are filled with a lot of stuff that is not natural. That's just me. And Meijer happen to have 1 lb of strawberries for $1.
2 c sugar
1/4 c lemon juice
Throw strawberries in blender and smash to your desired consistancy. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process any unsealed jars in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate. (or buy Ball freezer jars like I did and dump cooled jam into them and freeze)
I adapted this recipe from Kelly. I reduced the sugar (by using twice as many strawberries).
Please note... I'm not a whiz or amazing... I'm just annoyed that strawberry jam & strawberry preserves are filled with a lot of stuff that is not natural. That's just me. And Meijer happen to have 1 lb of strawberries for $1.
Sunday, February 13, 2011
Stuffed Peppers
I use green peppers, you can use any kind you like :)
4-5 peppers
1 lb ground turkey
1 small onion
2 cups brown rice, cooked (I make it in big batches and freeze it so I have it on hand)
1/2 t hot pepper flakes
2-3 T ketchup
1 c cheddar cheese (I don't always do this, but today I did)
1 can black beans, drained and rinsed
2 14 oz cans tomato sauce
Brown ground turkey with onion (salt & pepper if you like), drain (there shouldn't be much to drain). Turn off heat.
Add rice, pepper flakes, ketchup, beans, cheese, mix well.
Cut pepper 'tops' off, you can save them to put on top or freeze them next time you need peppers.
Stuff the peppers, put in crockpot, add tomato sauce all around. Cook on low 6-8 hours.
I toyed with adding taco seasoning - maybe next time, this is one of Phyllis's favorite things to eat and we haven't had it in awhile so I left it how she likes it.
4-5 peppers
1 lb ground turkey
1 small onion
2 cups brown rice, cooked (I make it in big batches and freeze it so I have it on hand)
1/2 t hot pepper flakes
2-3 T ketchup
1 c cheddar cheese (I don't always do this, but today I did)
1 can black beans, drained and rinsed
2 14 oz cans tomato sauce
Brown ground turkey with onion (salt & pepper if you like), drain (there shouldn't be much to drain). Turn off heat.
Add rice, pepper flakes, ketchup, beans, cheese, mix well.
Cut pepper 'tops' off, you can save them to put on top or freeze them next time you need peppers.
Stuff the peppers, put in crockpot, add tomato sauce all around. Cook on low 6-8 hours.
I toyed with adding taco seasoning - maybe next time, this is one of Phyllis's favorite things to eat and we haven't had it in awhile so I left it how she likes it.
Sunday, February 6, 2011
CrockPot Chicken Enchiladas
Adapted recipe from here.
1 onion, chopped
1 garlic clove
1 T oil
10 oz can enchilada sauce
14 oz can tomato sauce (recipe called for 8 but I don’t think it was enough)
8 corn tortillas
1 can black beans, drained and rinsed
1 c frozen corn
2 c cheese
3 chicken breasts, cooked and shredded ( I cooked mine in the crockpot ahead of time with 1 c salsa and 1 T taco seasoning)
2 ¼ oz olives (GROSS, I didn’t do this!)
Saute onion and garlic in oil in saucepan. Add enchilada sauce and tomato sauce.
Combine chicken, beans, and corn together.
Place 2 tortillas in the bottom of crockpot
Layer 1/3 chicken/bean/corn mixture, 1/3 cheese, 1/3 sauce, repeat 2 more times.
Top with 2 tortillas.
Cover, cook on low for 6-8 hours.
Also, you can substitute ground beef or turkey for chicken.
1 onion, chopped
1 garlic clove
1 T oil
10 oz can enchilada sauce
14 oz can tomato sauce (recipe called for 8 but I don’t think it was enough)
8 corn tortillas
1 can black beans, drained and rinsed
1 c frozen corn
2 c cheese
3 chicken breasts, cooked and shredded ( I cooked mine in the crockpot ahead of time with 1 c salsa and 1 T taco seasoning)
2 ¼ oz olives (GROSS, I didn’t do this!)
Saute onion and garlic in oil in saucepan. Add enchilada sauce and tomato sauce.
Combine chicken, beans, and corn together.
Place 2 tortillas in the bottom of crockpot
Layer 1/3 chicken/bean/corn mixture, 1/3 cheese, 1/3 sauce, repeat 2 more times.
Top with 2 tortillas.
Cover, cook on low for 6-8 hours.
Also, you can substitute ground beef or turkey for chicken.
Raisin Nut Quick Bread
I got this recipe from Sara who got it from Betty Crocker! It's very adaptable, she's done a million things with substituting the raisins, cinnamon, pecans.
3 cups flour
4 tsp baking powder
Cinnamon
1 tsp salt
1 beaten egg
1 cup sugar
1 2/3 c milk
1/4 c oil
3/4 cup raisins
1 cup pecans
Preheat oven to 350*
Combine Flour, baking powder, salt, cinnamon in one bowl.
Combine Sugar, egg, milk, oil in mixer. Mix away!
Add flour mixture. Mix until well combined.
Add in raisins and pecans.
Bake 1 hour 15 minutes.
Makes 2 loaves
3 cups flour
4 tsp baking powder
Cinnamon
1 tsp salt
1 beaten egg
1 cup sugar
1 2/3 c milk
1/4 c oil
3/4 cup raisins
1 cup pecans
Preheat oven to 350*
Combine Flour, baking powder, salt, cinnamon in one bowl.
Combine Sugar, egg, milk, oil in mixer. Mix away!
Add flour mixture. Mix until well combined.
Add in raisins and pecans.
Bake 1 hour 15 minutes.
Makes 2 loaves
Monday, January 31, 2011
Greek Chicken
From Fix it and forget it
The information below is halved from the book. There is only two of us in our house, and since I am making BBQ chicken tomorrow, I used 1/2 the chicken for today and 1/2 tomorrow.
Makes 2-3 servings
Prep time: 10 minutes
Cooking time: 5-10 hours
Ideal slow cooker size: 6 quart
Ingredients:
2-3 potatoes, quartered
1/2 chicken cut up
2 small onions, quartered
1 whole bulb garlic, minced
3 teaspoons of dried oregano (or 3 tablespoons of fresh oregano)
1 teaspoon salt
1/2 teaspoon black pepper
Directions:
I skinned all the chicken pieces except the wing (that's just too much work!) I wouldn't do that again, it was kind of dry!
Place potatoes in bottom of slow cooker.
Add chicken onions and garlic.
Sprinkle with seasonings and top with oil.
Cover and cook on high for 5-6 hours or on low for 9-10 hours.
The information below is halved from the book. There is only two of us in our house, and since I am making BBQ chicken tomorrow, I used 1/2 the chicken for today and 1/2 tomorrow.
Makes 2-3 servings
Prep time: 10 minutes
Cooking time: 5-10 hours
Ideal slow cooker size: 6 quart
Ingredients:
2-3 potatoes, quartered
1/2 chicken cut up
2 small onions, quartered
1 whole bulb garlic, minced
3 teaspoons of dried oregano (or 3 tablespoons of fresh oregano)
1 teaspoon salt
1/2 teaspoon black pepper
Directions:
Place potatoes in bottom of slow cooker.
Add chicken onions and garlic.
Sprinkle with seasonings and top with oil.
Cover and cook on high for 5-6 hours or on low for 9-10 hours.
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