Archive for December 7th, 2009

December 7, 2009

SNOOOOOOOOW DAY!!!!!

For the first time in all my time living here I had a work snow day today! I don’t even think I got lucky enough in High School to have a snow day…So my daughter and I played in the snow, made a snowman, and shoveled the driveway two times. My girl is now grumpy tired and trying hard to not go to sleep. Silly girl! Here are a few photos of our day –

December 7, 2009

Thanksgiving

A little catch up since I didn’t have the blog up and running for Thanksgiving. Here are a few of my recipes…My yummy turkey salt rub and cranberry sauce. I posted the pumpkin cheesecake which was also on the menu!

SALT RUB
½ c. kosher salt
1 ½ T. chopped fresh sage
1 ½ T. chopped fresh thyme
1 ½ T. chopped fresh rosemary
1T crushed peppercorns
2 mandarin oranges or clementines, zested

MIX ingredients in a glass bowl. Sprinkle all but 3T of the mixture over the turkey or chicken. Place poultry in a roasting bag and set in fridge overnight.

 RINSE off the poultry. Sprinkle the cavity with some of the rub. Then cover the poultry with softened butter. Sprinkle with remaining rub.

CRANBERRY SAUCE


3 mandarin or clementines oranges (or 2 regular oranges)
½ c water
¾ c sugar
1 bag cranberries

ZEST of 2 of the oranges (1 if using regular oranges) and juice 3 oranges. Mix all ingredients, except cranberries, in a pot and bring to a boil. Reduce heat and add cranberries. Simmer for 20 minutes, cranberries will pop. Using a wooden spoon press on cranberries that have not yet popped. Simmer another 10minutes or until desired consistency.

December 7, 2009

Roasted Veggie Wrap w/Baba Ghanouj

The other day while grocery shopping at Trader Joes I was hungry so I decided to grab one of their sandwiches. I grabbed a roasted veggie wrap with baba ghanouj it was colorful and sounded healthy and filling. It was so so good! It had roasted peppers and zucchini. It seemed so simple and something that could be made on the weekend and supply a few weekday lunches! So I decided to make my own version. My baba ghanouj recipe is an altered version of one on Epicurious, since I didn’t have tahini paste (sesame paste). I think my sandwich rivals the TJs version…maybe I can sell my version to them…ha ha ha.

1 red pepper
1 green pepper
1 small eggplant
1 zucchini
1 c. Shredded cabbage
¼ c. olive oil
½ can chickpeas
1t sesame seed oil
1 clove garlic
3T lemon juice
Lavash bread, spinach wrap, or other favorite wrap

PREHEAT oven to 425 degrees.

SLICE zucchini lengthwise in thick strips. Cut eggplant in half.

DRIZZLE peppers, eggplant, and zucchini with olive oil, salt, and pepper. Place eggplant cut side down with whole peppers. Cook about 20 minutes then add thin sliced zucchini on a cookie sheet. Roast for another 10 minutes.

COOL the veggies – place the peppers in a bag to steam to peal the skin easier, scoop out the pulp from the eggplant and let sit in strainer for 30 minutes.

BABA GHANOUJ: In a processor add eggplant, chickpeas, sesame oil, garlic, and lemon juice, salt and pepper until smooth. (or a blender). With the processor running add the oil slowly. (for a chunkier spread add the eggplant at the end and just pulse 2 or 3 times to incorporate the eggplant).

PEEL the peppers, then slice peppers into thin strips. Spread the Baba Ghanouj over the wrap, lay peppers and  zucchini, then add the cabbage. Wrap up and Enjoy! You can also dip the sandwich in the Baba Ghanouj.

December 7, 2009

Slow Cooker Spanish Rice

This is the Completely Homemade version of the boxed rice dinner from the other night…this actually came out really good. I had never made rice in the slow cooker so I looked around at some slow cooker rice recipes online and was a little skeptical, but this turned out really good.

1lb. ground beef or shredded chicken (optional)
2 c. Long grain rice
2 ½ c. chicken stock
1 – 28 oz can of diced tomatoes
1T veggie oil
1 green pepper
2 celery stalks
1 white onion
1T New Mexico chili powder
1t. cumin
1/8 t. cayenne pepper
1t. salt
1/8 t. pepper
2 green onions (for garnish)
Cilantro (for garnish)

DICE onion, green pepper, and celery finely. Cook the ground beef and drain the oil. In the same pan, sauté green pepper, celery, and onion in olive oil. Add rice and sauté 3 minutes or so. Mix all ingredients in a crock-pot and cook on Low for 6 hours.

SHORTCUT – you don’t have to sauté the veggies (however sautéing adds depth and flavor). Also you could use left over roasted chicken or cooked chicken.

STOVETOP DIRECTIONS – after sautéing rice and veggies, add the ingredients to the pot bring to a boil, then cover and reduce heat. Cook for 20 minutes or until rice is tender.

December 7, 2009

Carrot Cake Oatmeal

I was looking through cookbooks online and found a book with recipes “sneaking” healthy ingredients into food without your kids knowing it.  I saw in the index of the book that there was a recipe for carrot cake oatmeal. It sounded SO good and since the recipe wasn’t in the book preview, I decided to make up my own. I looked at my Gram K’s carrot cake recipe for inspiration and this is what I came up with… my daughter and I loved it! And you don’t even notice it’s made with soy milk!

1c. oats (of your choosing I use Steel cut but rolled would work well too)
1/2c. 10-grain hot cereal (I used Bob’s Red Mill)
1c. vanilla soy milk
1c. water
1 carrot, shredded
1t. cinnamon
1/8t. nutmeg
1/8 c. raisins
1t. vanilla
1/ 8 t. salt
1/2 banana, smashed

“Frosting”
1/2c greek style yogurt
1T. honey or other favorite sweetener

COOK water, soy milk, oats, cereal, spices and raisins in to pot and cook on medium. Once the oatmeal begins to slightly boil 2-3 min, add the mashed banana and mix vigorously. Allow to cook stirring occassionally until the oatmeal is done, another 1-2 minutes (this will make it creamier).

MIX yogurt and honey to make the frosting. You can add a little cinnamon to that too.