1 1/2 lb. flank steak, trimmed of fat and cut into 1/4 inch strips
1 cup broccoli flourets, cut into bite-sized pieces
2 large stalks celery, cut into 1/4 inch pieces
2 large carrots peeled and cut into 1/4 inch slices
1 small red bell pepper, cored, seeded and cut into 1/4 inch strips
6 T. Soy sauce
5 T. Vegetable oil
1 tsp. Ground ginger
1 tsp. Salt
1/4 tsp. cayenne pepper
1- In a bowl, combine steak and soy sauce. Heat 4 tablespoons of oil in heavy 12 inch skillet over moderate heat for 1 minute. Add beef and cook, uncovered, stirring often for 5 minutes until no pink remains. Using a slotted spoon, remove steak to a warm platter and set aside.
2- Add remaining tablespoon of oil to skillet. Add carrots and broccoli and cook, stirring often for 2 additional minutes or until the vegetables are crisp-tender.
3- Reduce the heat to moderately low and return the steak and any accumulated juices to the skillet and simmer for 2 minutes. Serve with 1/2 cup or rice per serving. This recipe serves 4.
Calories per serving: Approximately 515 with 1/2 cup rice and 415 without.
Friday, December 30, 2011
Autumn Vegetable Stew
1 small butternut squash about 1 1/2 pound (750 g)
4 red boiling potatoes, about 2 lb (500 g)
1 green or red bell pepper
2 tablespoons olive oil
1 large yellow onion thinly sliced
2 cloves garlic, minced
2 cups roasted vegetable stock or low sodium chicken broth
1 1/2 cups peeled seeded and chopped tomatoes
1 1/2 cups corn kernels
1 teaspoon dried sage or 1 tablespoon chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Using a vegetable peeler, peel the squash. Halve it length-wise, scrape out the seeds and then cut into 1 inch cubes. Cut the unpeeled potatoes into pieces about the same size. Halve the pepper through the stem, end and remove the stem, ribs and seeds. Cut into 1 inch squares. Set the vegetables aside.
In a large saucepan or a dutch oven over medium-low heat, warm the oil. When hot, add the onion and garlic and cook, stirring occasionally, until the onion has wilted, about 5 minutes. Add the squash, potatoes, stock or broth, tomatoes, corn, sage, salt and pepper and stir to combine. Bring to a boil over medium high heat, reduce the heat to low, cover and simmer for 10 minutes to cook the potatoes and squash partially.
Stir in the bell pepper, raise the heat to medium and return to a boil. Cover, reduce the heat to low and simmer until the vegetables are tender but not mushy when pierced with a knife, 10-15 minutes longer. Ladle into warmed shallow bowls and serve at once.
Serves 4
Per serving:
Calories 324
Protein 8 grams
Carbohydrates 61 grams
Total Fat 8 grams
Saturated Fat 1 gram
Cholesterol 0 mg
Sodium 591 mg
Dietary Fiber 9 grams
4 red boiling potatoes, about 2 lb (500 g)
1 green or red bell pepper
2 tablespoons olive oil
1 large yellow onion thinly sliced
2 cloves garlic, minced
2 cups roasted vegetable stock or low sodium chicken broth
1 1/2 cups peeled seeded and chopped tomatoes
1 1/2 cups corn kernels
1 teaspoon dried sage or 1 tablespoon chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Using a vegetable peeler, peel the squash. Halve it length-wise, scrape out the seeds and then cut into 1 inch cubes. Cut the unpeeled potatoes into pieces about the same size. Halve the pepper through the stem, end and remove the stem, ribs and seeds. Cut into 1 inch squares. Set the vegetables aside.
In a large saucepan or a dutch oven over medium-low heat, warm the oil. When hot, add the onion and garlic and cook, stirring occasionally, until the onion has wilted, about 5 minutes. Add the squash, potatoes, stock or broth, tomatoes, corn, sage, salt and pepper and stir to combine. Bring to a boil over medium high heat, reduce the heat to low, cover and simmer for 10 minutes to cook the potatoes and squash partially.
Stir in the bell pepper, raise the heat to medium and return to a boil. Cover, reduce the heat to low and simmer until the vegetables are tender but not mushy when pierced with a knife, 10-15 minutes longer. Ladle into warmed shallow bowls and serve at once.
Serves 4
Per serving:
Calories 324
Protein 8 grams
Carbohydrates 61 grams
Total Fat 8 grams
Saturated Fat 1 gram
Cholesterol 0 mg
Sodium 591 mg
Dietary Fiber 9 grams
Bread Cheese Balls
150000 grams (1 1/2 kilos) cheese Mozzarella
500 grams 1/2 kilo tapioca flour
15 grams (1 spoon) sugar
3 spoons milk
1 tsp salt
Shape into large meat balls
bake on 360 for 25- 30 minutes
500 grams 1/2 kilo tapioca flour
15 grams (1 spoon) sugar
3 spoons milk
1 tsp salt
Shape into large meat balls
bake on 360 for 25- 30 minutes
3 Bean Salad
1 can white beans
1 can green beans
1 can red kidney beans
1 green pepper
1 small onion
1/2 or 3/4 cups sugar
1 tsp salt
1/2 tsp pepper
1/2 cup vinegar
1/2 cup olive oil
1 can green beans
1 can red kidney beans
1 green pepper
1 small onion
1/2 or 3/4 cups sugar
1 tsp salt
1/2 tsp pepper
1/2 cup vinegar
1/2 cup olive oil
Titi Tere's Humus
2 tsp garlic
1 can garbanzo beans with juice
4 tsp Extra virgin olive oil
4 tsp lemon juice
1/2 tsp salt
Blend in a blender, enjoy!
1 can garbanzo beans with juice
4 tsp Extra virgin olive oil
4 tsp lemon juice
1/2 tsp salt
Blend in a blender, enjoy!
Wednesday, December 28, 2011
Pumpkin Bread
Cooking time: 1 hour / Preheat oven to 350
Mix sugar, oil, and eggs together. Add pumpkin. Add dry ingredients, then add water stirring just until mixed and pour into 3 bread pans.
Christina's tip: Add chocolate chips to make it more yummy!
3 cups sugar
1 cup oil
4 beaten eggs
1 lb canned pumpkin
3 1/2 cups flour
2 tsp baking soda
2 tsp salt
1/2 tsp ground cloves
1 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
2/3 cup water
Mix sugar, oil, and eggs together. Add pumpkin. Add dry ingredients, then add water stirring just until mixed and pour into 3 bread pans.
Christina's tip: Add chocolate chips to make it more yummy!
Cream Cheese Chicken Soup
1 small onion
1 tablespoon butter or margarine
2 cans Swanson Chicken broth - 2 cups water with 2 bullion cubes
3 medium carrots sliced very thin
3 medium potatoes, peeled and cubed
2 cooked chicken breasts, cubed
2 tablespoons dried parsley
Salt and pepper to taste
1/4 cup all- purpose flour
1 cup milk
1 8oz pkg. Philadelphia cream cheese, cubed
In a large saucepan saute the onion in butter. Add broth, carrots and potatoes. Bring to a boil. Reduce heat, cover and simmer for 15 minutes or until vegetables are tender. Add chicken, parsley, salt and pepper, heat through. Here is where I mixed as well as possible the cubed cream cheese with the milk to get it as smooth as possible. Might still have a few small lumps. I also used whatever small amount of the water that was left after the carrots were steamed. Combine with flour and add to the vegetable mixture. Bring to a boil; cook and stir until thickened. Reduce heat, cook and stir until all cheese is melted.
1 tablespoon butter or margarine
2 cans Swanson Chicken broth - 2 cups water with 2 bullion cubes
3 medium carrots sliced very thin
3 medium potatoes, peeled and cubed
2 cooked chicken breasts, cubed
2 tablespoons dried parsley
Salt and pepper to taste
1/4 cup all- purpose flour
1 cup milk
1 8oz pkg. Philadelphia cream cheese, cubed
In a large saucepan saute the onion in butter. Add broth, carrots and potatoes. Bring to a boil. Reduce heat, cover and simmer for 15 minutes or until vegetables are tender. Add chicken, parsley, salt and pepper, heat through. Here is where I mixed as well as possible the cubed cream cheese with the milk to get it as smooth as possible. Might still have a few small lumps. I also used whatever small amount of the water that was left after the carrots were steamed. Combine with flour and add to the vegetable mixture. Bring to a boil; cook and stir until thickened. Reduce heat, cook and stir until all cheese is melted.
Grandma Larson's Pie Crust
2 cups flour
1 tsp salt
2/3 c Crisco
6-7 tbs. cold water
Cut flour, salt and Crisco together with two knives. Slowly cut (add) in the cold water. When right consistency, place on floured surface, forming into ball with your hands, then roll out the rolling pin.
1 tsp salt
2/3 c Crisco
6-7 tbs. cold water
Cut flour, salt and Crisco together with two knives. Slowly cut (add) in the cold water. When right consistency, place on floured surface, forming into ball with your hands, then roll out the rolling pin.
Wassail By Christina Prows
2 qts apple juice or cider
2 cups cranberry juice
1/2 cup brown sugar
2 cinnamon sticks or sprinkle powder
1/2 tsp ginger
1/2 tsp allspice
1/4 tsp mace
3 slices round oranges, decorated with white cloves float on top
Put in crock-pot, cover and cook on high for 1 hour, then on low for 4 hours
Makes 12 servings
2 cups cranberry juice
1/2 cup brown sugar
2 cinnamon sticks or sprinkle powder
1/2 tsp ginger
1/2 tsp allspice
1/4 tsp mace
3 slices round oranges, decorated with white cloves float on top
Put in crock-pot, cover and cook on high for 1 hour, then on low for 4 hours
Makes 12 servings
Bisquick Conference Muffins
Muffins
2 cups Bisquick
2 tablespoons granulated sugar
1 egg
2/3 cup water or milk
Mix all ingredients, fill muffin cups
Topping
1/3 cup Bisquick
1/3 cup firmly placed brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter, firm
Mix until crumbly. Sprinkle topping over cupcakes Bake in lined cups, a greased muffin pan, or a 9 inch round pan. 400 degrees for 25 minutes.
Christina's tip: Put a cookie sheet underneath to catch drippings
2 cups Bisquick
2 tablespoons granulated sugar
1 egg
2/3 cup water or milk
Mix all ingredients, fill muffin cups
Topping
1/3 cup Bisquick
1/3 cup firmly placed brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter, firm
Mix until crumbly. Sprinkle topping over cupcakes Bake in lined cups, a greased muffin pan, or a 9 inch round pan. 400 degrees for 25 minutes.
Christina's tip: Put a cookie sheet underneath to catch drippings
Puerto Rican Style Flan
1 box of flan
+1 can of evaporated milk (this is the substitution for the 2 cups regular milk)
1/2 tsp vanilla
Cook according to box directions
+1 can of evaporated milk (this is the substitution for the 2 cups regular milk)
1/2 tsp vanilla
Cook according to box directions
Prows Peach Cobbler
2 cans peaches (1 drained, the other with juice)
Sprinkle of nutmeg and cinnamon
2 cups Bisquick
2/3 cup brown sugar
2/3 cup oatmeal
1 cube of melted butter
Place peaches in a pan. In a separate bowl mix other ingredients. Sprinkle peaches with nutmeg and cinnamon. Top with mix by dropping evenly
Bake at 350 degrees for 30-40 minutes
Sprinkle of nutmeg and cinnamon
2 cups Bisquick
2/3 cup brown sugar
2/3 cup oatmeal
1 cube of melted butter
Place peaches in a pan. In a separate bowl mix other ingredients. Sprinkle peaches with nutmeg and cinnamon. Top with mix by dropping evenly
Bake at 350 degrees for 30-40 minutes
Tuesday, December 27, 2011
Taco Soup
Brown 1 lb. hamburger with 1 chopped onion. Stir in 1 pkg Lawry's Taco seasoning.
Then add in a pot:
1 can kidney beans (with the juice)
1 can kernel corn (with the juice)
1 can tomatoes
1 8 oz. can tomato sauce
1 can black beans
2 cups cooked pinto beans
Serve hot with shredded cheese, sour cream, and Fritos.
Then add in a pot:
1 can kidney beans (with the juice)
1 can kernel corn (with the juice)
1 can tomatoes
1 8 oz. can tomato sauce
1 can black beans
2 cups cooked pinto beans
Serve hot with shredded cheese, sour cream, and Fritos.
Green Onion Vinaigrette
1 c. olive oil
¾ c. seasoned rice vinegar
1 tsp. salt
1 ½ tsp. black pepper
½ c. sugar
4-6 green onions, coarsely chopped
Combine all ingredients in blender and puree until smooth. Store excess in fridge up to three weeks. Olive oil will solidify but dressing can be warmed in the microwave to soften before pouring over salad.
Combine any mixture of salad fixings and top with almonds and dressing!
(Salad pictured: Spinach leaves, Romaine lettuce, mango pieces, strawberry slices, cucumber slices, Spicy Glazed Almonds, Green Onion Vinaigrette)
Pasta and Bean Skillet
1 cup salsa
2/3 cup uncooked elbow macaroni (wheat works great)
3/4 cup water
1 can white beans
1 can (15-16oz.) Kidney beans, rinsed and drained (can add corn and drained black beans if desired)
1 can (8 oz) tomato sauce
1/2 cup shredded cheddar cheese
Heat all ingredients except cheese to boiling in non-stick skillet, reduce heat. Cover and simmer about 15 minutes, stirring frequently, until macaroni is tender.
Christina's tips:
Add in 1/2 cup of diced tomatoes drained
1/2 onion sliced or 3-4 green onions
Use whatever type of noodles you have.
Crunch taco shells or tortilla chips and sprinkle on top with cheese
Add sour cream
Chicken Pillows
1 whole chicken (about 3 lbs.) cooked shredded
1 8oz pkg. cream cheese softened
4 tablespoons of butter softened
2 or 3 cans of crescent rolls
dash of salt, pepper, and onion powder or minced onion.
Mix the cream cheese, butter, salt, pepper, and onion powder together. Add the shredded chicken and mix thoroughly. Place 1/2 cup of mix on 1 crescent roll. Don't tear the rolls apart. Roll up and seal on the ends. Dip them in the melted butter, then roll them in the dressing crumbs. Place in the baking dish and bake at 375 degrees for 20 minutes of until golden brown. Serve with chicken gravy.
1 8oz pkg. cream cheese softened
4 tablespoons of butter softened
2 or 3 cans of crescent rolls
dash of salt, pepper, and onion powder or minced onion.
Mix the cream cheese, butter, salt, pepper, and onion powder together. Add the shredded chicken and mix thoroughly. Place 1/2 cup of mix on 1 crescent roll. Don't tear the rolls apart. Roll up and seal on the ends. Dip them in the melted butter, then roll them in the dressing crumbs. Place in the baking dish and bake at 375 degrees for 20 minutes of until golden brown. Serve with chicken gravy.
Mom's Delicious Pico de Gallo
1 big tomato
1/2 cup cilantro
1-2 cloves garlic
2 tbs salsa
1/4 cup chopped onion
1 avocado
olive oil or vinegar if desired
Chop all ingredients very small or use a food processor to cut cilantro garlic and onion. Mix together. Enjoy with tortilla chips.
1/2 cup cilantro
1-2 cloves garlic
2 tbs salsa
1/4 cup chopped onion
1 avocado
olive oil or vinegar if desired
Chop all ingredients very small or use a food processor to cut cilantro garlic and onion. Mix together. Enjoy with tortilla chips.
Black Bean Salsa
1 can black beans, drained and rinsed
1 can whole kernel corn, drained
1 red pepper
1green pepper
5-8 green onions
A handful of cilantro
1/3 bottle of Hendrickson's sweet vinegar and oil dressing (found at Macey's)
In a bowl, combine black beans and corn. Dice and add the red and green peppers. Chop and add onions and cilantro. Pour dressing over the mixture. You can use more or less of the dressing as desired. Serve with Tortilla chips.
1 can whole kernel corn, drained
1 red pepper
1green pepper
5-8 green onions
A handful of cilantro
1/3 bottle of Hendrickson's sweet vinegar and oil dressing (found at Macey's)
In a bowl, combine black beans and corn. Dice and add the red and green peppers. Chop and add onions and cilantro. Pour dressing over the mixture. You can use more or less of the dressing as desired. Serve with Tortilla chips.
Ham Fried Rice
1 1/3 cups long-grain rice, soaked in cold water for 30 minutes and drained
2 cups water
1 tsp salt
1 tbs butter
2 eggs lightly beaten
1/4 cup vegetable oil
4 oz green beans, cut into 1 inch lengths
Peas and shredded carrots as desired
10 oz cooked ham, diced
1/2 tsp black pepper
4 spring onions (scallions)
Put the rice into a saucepan and pour over the water and 1 teaspoon of salt. Bring the water to a boil, reduce the heat to low and cover the pot. Simmer for 15- 20 minutes or until the water has been absorbed and the rice is cooked and tender. Remove from heat.
Melt the Butter in a large frying-pan. Add the eggs and cook for 2-3 minutes or until they are set on the underside. Stir the eggs and cook for 2-3 minutes or more until they are just set. Remove from the heat and transfer the eggs into a bowl, breaking them up with a fork. Set aside.
Add the oil to the frying pan and heat over moderately high heat. Add the cooked rice, beans, ham, and pepper, and cook for 2 minutes stirring constantly. Reduce the heat to moderately low and add the spring onions and eggs. Cook for 2 minutes stirring constantly, or until the mixture is very hot.
Transfer the mixture to a warmed serving dish and serve at once. Enjoy!
Makes 4 servings.
2 cups water
1 tsp salt
1 tbs butter
2 eggs lightly beaten
1/4 cup vegetable oil
4 oz green beans, cut into 1 inch lengths
Peas and shredded carrots as desired
10 oz cooked ham, diced
1/2 tsp black pepper
4 spring onions (scallions)
Put the rice into a saucepan and pour over the water and 1 teaspoon of salt. Bring the water to a boil, reduce the heat to low and cover the pot. Simmer for 15- 20 minutes or until the water has been absorbed and the rice is cooked and tender. Remove from heat.
Melt the Butter in a large frying-pan. Add the eggs and cook for 2-3 minutes or until they are set on the underside. Stir the eggs and cook for 2-3 minutes or more until they are just set. Remove from the heat and transfer the eggs into a bowl, breaking them up with a fork. Set aside.
Add the oil to the frying pan and heat over moderately high heat. Add the cooked rice, beans, ham, and pepper, and cook for 2 minutes stirring constantly. Reduce the heat to moderately low and add the spring onions and eggs. Cook for 2 minutes stirring constantly, or until the mixture is very hot.
Transfer the mixture to a warmed serving dish and serve at once. Enjoy!
Makes 4 servings.
Tuesday, December 13, 2011
Christina's Famous Spinochi
3-4 garlic cloves minced or 1 1/2 tsp minced garlic
2 cups mozzarella grated cheese
1 cup grated Parmesan cheese (fresh is best)
1/2 cup mayo
1/4 tsp. pepper
14 oz. can artichoke hearts (mush and break apart but DON'T drain!)
8 oz. cream cheese softened
5 oz. frozen spinach (press water out after dethawing or dry on paper towel.)
Directions:
Mix all ingredients together by hand or on low with a hand mixer. Place in a 9 inch pie pan or 9 inch square casserole pan. Place a cookie sheet underneath and bake at 350 for 30-35 minutes until hot an bubbly. Broil for a few minutes longer if you want a golden top. Serve warm with tortilla chips, vegetables, or baguette bread slices. Enjoy!
2 cups mozzarella grated cheese
1 cup grated Parmesan cheese (fresh is best)
1/2 cup mayo
1/4 tsp. pepper
14 oz. can artichoke hearts (mush and break apart but DON'T drain!)
8 oz. cream cheese softened
5 oz. frozen spinach (press water out after dethawing or dry on paper towel.)
Directions:
Mix all ingredients together by hand or on low with a hand mixer. Place in a 9 inch pie pan or 9 inch square casserole pan. Place a cookie sheet underneath and bake at 350 for 30-35 minutes until hot an bubbly. Broil for a few minutes longer if you want a golden top. Serve warm with tortilla chips, vegetables, or baguette bread slices. Enjoy!
Black Bean Quinoa Salad
2 Tbsp. fresh lime juice
2 Tbsp. olive oil
1 tsp. salt
1/2 tsp. ground black pepper
For the Quinoa:
1 cup dry quinoa
1 Tbsp. olive oil
1/2 cup chopped red onion
2 cloves garlic, minced
1 bay leaf
2 cups water or vegetable stock
1 12 oz can black beans, drained
1 large tomato, diced
1/4 cup fresh chopped cilantro
salt and pepper, to taste
For the dressing:
*Whisk all the dressing ingredients together and set aside.
For the Quinoa:
*Place the quinoa in a sieve and rinse under cold running water. Drain and set aside.
*Heat the oil in a saucepan over medium-low heat and add the onion. Saute until translucent. Add the garlic and saute for an additional minute.
*Add the quinoa, the bay leaf, and the water or stock. Cover and bring to a boil. Reduce the heat and simmer for approximately 20-30 minutes, or until the quinoa is tender and fluffy. Remove from the heat.
*Add the black beans, tomato, cilantro, and dressing, then stir gently. Add additional salt and pepper, if necessary.
Christina's tips:
Add avocado and green onions on top
Makes 4 cups
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