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Red Curry Vegetable Ramen Soup

21 Oct

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I found this recipe in the Store And Shop Free magazine and just changed it a little.

The Magazine is Savory and its the best thing S&S gives away.

One can of 13.6 ounces of lite coconut milk

4 cups water or chicken broth

1/8 to 1/4 cups of Thai red curry paste.

This can be very spicy so start out with 1/8 cup

One pound of fresh baby spinach

One large handful of fresh sugar snap peas

6 heads of diced baby boy chow. Wash it very well.

2 to 3 inches of minced ginger

3 packages of ramen noodles

2 packages of the dry soup from the package.

Save the third package for another use.

Three diced scallions

1/2 cup chopped cilantro

One to two cups broccoli crowns

Pour the coconut milk and water into a large saucepan.

Heat to a boil.

Whisk in the curry paste.

Add the broccoli, spinach, and ginger.

Let the spinach wilt down so add in batches.

Turn heat to simmer.

Add the ramen noodles and flavor packages.

Turn till ramen is cooked. Maybe two or three minutes.

Add the bok choy and pea pods.

I have also added carrots.

Garnish heavily with cilantro and scallions

When I use a lot of vegetables I usually add some of the third flavor packages to taste.

My son and son-in-law love jalapeño peppers so I put a whole pepper in the soup for them.

Use your imagination just buy a bag of frozen Asian vegetables to make this even easier.

This is unbelievable. Give yourself $10.00 for not ordering take out.

 

 

 

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Chocolate Coffee Treat

15 Oct

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Im still trying to lose weight but I need something delicious.

This is my mid-afternoon or late-night treat.

1 10 ounce cup of delicious coffee

1 heaping teaspoon unsweetened cocoa

A lot of whipped cream from the can

And if you need to sweeten your coffee use one stevia. I don’t.

Make your coffee

Pour it into a mug

Add the cocoa

Add the Stevia now if you are using it.

Mix well.

Add the whipped cream.

I love this and that’s why I posted such a simple indulgence.

Around 40 calories and that’s if you are heavy on the whipped cream.

Pork with Prunes in Cognac Cream Sauce

14 Oct

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OMG!!!!!

You have to make this.

I just want to drink the sauce.

1 1/2 Tablespoons olive oil

2 pounds of pork tenderloin or chicken. I used pork.

Season the meat with salt and pepper.

One tablespoon butter

One large diced shallot

1/2 cup good dry white wine and a sip for the cook.

1/4 cup cognac or Calvados

1 heaping tablespoon diced rosemary

1 cup chicken broth

1 cup heavy cream

1/2 cup pitted prunes, sliced in half

2  teaspoons Dijon mustard, maybe a little more to taste

1/4 teaspoon ground black pepper

12 ounces mini fusilli

Salt to taste or use powdered chicken broth.

Heat the oil in a nonstick skillet on medium-high

Do not move them until the bottom is brown then turn to brown the other side.

This takes maybe three to four minutes in total.

Remove to a plate.

Add the butter and shallots to the pan and cook for one minute.

Make sure you stir the shallots so they don’t burn.

Add the wine and cognac

Scrape the pan clean.

All those little brown bits are a fabulous flavor.

Add the rosemary, black pepper, chicken broth, heavy cream, and prunes.

Simmer till thickened.

Whisk in the mustard.

Add the pork and all the juices from the plate.

Boil 12 ounces of mini fusilli in water seasoned with bouillon or salt and drain well.

Save one cup of the pasta water just in case the sauce gets too thick.

Add the drained pasta to the pork and sauce.

Toss.

Garnish with fresh ground black pepper.

This is almost too good to have as a weeknight meal.

Definitely a celebration meal.

 

Flank Steak

10 Jul

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I had three flank steaks and didn’t know what to marinate them in.

So I started looking in my refrigerator and found my balsamic dressing.

Thats was it .

It had every flavor I wanted.

Salt, slightly sweet, pepper, garlic and of corse the wonderful olive oil.

Marinate the meat at least overnight.

Place on a hot grill and sear for only 3 to 5 minutes each side.

Flank steak is pretty thin so do not overcook it.

Slice it against the grain.

This was a great meal with a big salad, corn on the cob and baked potato.

Can’t get any easier than this.

 

Corn Muffins filled with Pulled Pork

7 May

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This ended up being so good.

I saw Emeril make it on television

This is my version but thank you Emeril for the idea.

One jumbo muffin or popover pan

Jumbo cupcake liners

Start by  generously seasoning a pork shoulder with salt, pepper and garlic powder.

Place it in an aluminum pan for easy clean up.

Add about 3/4 cup apple juice to the bottom of the pan.

Place foil on top of the pork and seal well.

Bake at 325 for about four to six hours or until the pork falls off the bone.

Cool slightly or just so you can start pulling the pork.

Discard all the bones and fat.

Pour some of the pork juices over the meat to keep the it moist.

Set aside.

One 8 ounce corn muffin mix or you can make your favorite recipe.

One cup cooked drained corn

One egg

1/3 cup milk

BBQ sauce for the top of the muffins

Shredded Pepperjack cheese, sliced Jalapeño peppers, sliced sweet onion or sliced avocado for optional toppings

Preheat the oven to 400 degrees

Line the muffin tins with the paper liners

Mix the muffin mix, egg and milk.

Add the corn

Fill the muffin cup about 1/3 up

Add about three generous tablespoons of the pork

Top with about three or four more tablespoons of muffin mix

Do not fill to the top.

Its like making regular muffins, leave some room for them to rise

Bake for about 20 to 25 minutes.

Test to see if they are done. Because of the size and the amount of meat inside it may take a little longer but do not dry out the corn muffin.

I used the BBQ sauce as a frosting.

They looked so pretty.

Use you toppings now or just put them out as options for you family.

These are good size muffins.

Green Soup

29 Apr

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This is a great leftover recipe.

I used all my leftover vegetables including that one lonely potato.

One large diced onion

Two diced celery stalks

One diced leftover potato

1/4 cup butter

One cup chopped bok choy

3/4 cups leftover peas

About 12 leftover asparagus spears cut into bite size pieces

One cup water

Two chicken bouillon cubes

2 tablespoons corn starch

2 cups of milk or half and half

One teaspoon grated lemon rind

The juice of 1/2 a lemon

1/8 teaspoon grated nutmeg

Melt the butter in a pan

Add the onion and celery

Cook till soft

Add the potato for two minutes

Add the box choy

Mix the water with the cornstarch and mix in the bouillon cubes

Add to the vegetables and bring to a slow boil

Add the milk, asparagus and peas.

Add the nutmeg, lemon juice and rind

Simmer for about ten minutes on medium low till everything is hot.

I made this twice.

Once with all my leftover vegetables and the second time with fresh vegetables.

Both were delicious

The fresh vegetable soup was greener.

Use pepper to taste but be careful with the salt because the bouillon is salty.

I found this and several other  nice recipes from the Genius Kitchen on Pinterest but I did change it a little.

 

 

 

Angies Carrot Cake with Cream Cheese Frosting

26 Apr

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Angie was my Mom and she could make anything taste delicious.

This is one of her recipes that I changed just a little but I am sure she would love it.

All the old recipes have the oven temperature and pan size at the beginning of the recipe.

Butter and flour 3 nine inch cake pans

Preheat the oven to 325 degrees

Grate six to seven large carrots. I just use a pound.

2 cups sugar

1 1/2  cups any vegetable oil. Olive oil is too heavy.

4 large or extra eggs

2 teaspoons cinnamon

3 1/2 cups flour

1 1/2 teaspoon baking powder

2 teaspoons baking soda

One teaspoon salt

1 1/2 teaspoon pure vanilla extract

One cup chopped pecans [optional]

One cup drained diced pineapple

One cup of raisins

Mix the sugar and oil together and beat till the sugar is dissolved

Add the eggs and beat till everything is a pale yellow and smooth

Add the vanilla

Sift the flour, salt, baking powder, cinnamon and baking soda

Add to the wet ingredients

Mix well

Add the carrots, pineapple and raisins

Mix in with a spoon

Divide into three pans and bake.

Test to see if done and then cool

This frosting is to die either for or from.

4 cups sifted confectionary sugar

16 ounces of room temperature cream cheese

1 1/2 sticks room temperature unsalted butter

2 teaspoons vanilla extract

The juice of 1/2 a lemon

Beat everything together till you have this sinful white frosting.

Put four to five spatulas of frosting on each layer

Use the rest for the top and sides of the cake

I used gummy carrots to decorate the top.

I also put wooden skewers in the cake to keep it stable until the frosting firms up

Must refrigerate

I also grated the carrots in my food processor and it saved me a ton of time.

The pineapple was diced canned so that was easy too

This cake freezes great but I rarely have any leftover.

I love the pecans in this recipe but I have two kids with nut allergies. It is delicious without them.