Our switch to the mac world definitely has a learning curve! I am not certain where my pictures are being stored so when I try to attach pictures to this blog; blogger cannot find them. I am also waiting for some editing software to arrive. I don't want to upload the 600 pictures from my camera until it arrives. I have had so many blog ideas swirling around in my brain to post but don't want to do the post without the pictures!
So, I guess I will talk about the new recipes we tried in February. We tried a new:
-green smoothie recipe
-cookie recipe
-chicken marsala recipe
-spaghetti, homemade sauce and turkey meatball recipe
-tortilla soup recipe
-green chicken chili recipe
The green smoothie recipe is our favorite right now...it is just water, spinach, frozen strawberries, a frozen banana, ice and stevia.
The cookie recipe had oats, maple syrup, c-chips, salt, butter, and vanilla extract. The dough was great but the cookies were a little dry. It needs tweaking.
I found the chicken marsala recipe on pinterest and we have made it twice this month. We doubled the sauce and mushrooms for the second time - it is a keeper. Recipe linked below:
http://savorysweetlife.com/2010/03/chicken-marsala/
Loved the spaghetti and meatballs recipe by Ellie Krieger on the Food Network. I made the sauce but left out the spicy ingredients and used regular tomatoes over fire roasted. I also made some changes in the herbs/spices for the meatballs based on what we had and it turned out great. Recipe:
http://www.foodnetwork.com/recipes/ellie-krieger/turkey-meatballs-with-quick-and-spicy-tomato-sauce-and-whole-wheat-spaghetti-recipe/index.html
The tortilla soup recipe was from "blendtec" but was a disaster since I added a homemade taco seasoning that Geoff had made and didn't realize it was so spicy.
And another mess-up with the chili recipe. The recipe called for mild diced green chilis and I didn't realize that the ones we had were "fire-roasted" (I don't like the flavor personally) until after I put them in and the taste overpowered the recipe. So we will have to do a do-over on that one. Here is the recipe link:
http://www.kalynskitchen.com/2010/02/recipe-for-amys-amazing-white-chicken.html#more
Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts
Monday, February 27, 2012
Sunday, January 15, 2012
Resolutions
Did you make any resolutions for 2012? I did this year. Quite a lengthy list in fact. One of my resolutions is to try one new recipe a week. Or four recipes in a month. Very do-able and will keep me from the oh-it-is-5:30-already-what-should-we-have-for-dinner? routine every night. We eat a lot of quesadillas. Or I should say the boys eat a lot of quesadillas or oatmeal. And who doesn't love breakfast for dinner?
We have tried four new recipes already this month and except for one burnt soup situation it has been a success.
January recipes (so far):
Barefoot Contessa Turkey Meatloaf - very good...makes a lot so I halved the recipe
Barefoot Contessa Chicken with 40 cloves of garlic - amazing! Company-worthy (I used breasts instead of the whole chickens)
Butternut Squash Soup - http://www.cookingafterfive.com/cookingafterfive/2010/11/24/roasted-butternut-squash-soup-with-sage-croutons.html Loved this. Creamy and a little sweet and spicy. I was surprised at how easy roasting the butternut squash was.
Chicken Posole Soup - Sunset magazine recipe... http://www.myrecipes.com/recipe/speedy-chicken-posole-with-avocado-lime-10000001947682/
Very good...very similar to a chicken tortilla soup. I had to modify the recipe to take out the spiciness and will use less hominy next time.
I love the Barefoot Contessa (Ina Garten). Most of her recipes have minimal ingredients but taste gourmet.
We have tried four new recipes already this month and except for one burnt soup situation it has been a success.
January recipes (so far):
Barefoot Contessa Turkey Meatloaf - very good...makes a lot so I halved the recipe
Barefoot Contessa Chicken with 40 cloves of garlic - amazing! Company-worthy (I used breasts instead of the whole chickens)
Butternut Squash Soup - http://www.cookingafterfive.com/cookingafterfive/2010/11/24/roasted-butternut-squash-soup-with-sage-croutons.html Loved this. Creamy and a little sweet and spicy. I was surprised at how easy roasting the butternut squash was.
Chicken Posole Soup - Sunset magazine recipe... http://www.myrecipes.com/recipe/speedy-chicken-posole-with-avocado-lime-10000001947682/
Very good...very similar to a chicken tortilla soup. I had to modify the recipe to take out the spiciness and will use less hominy next time.
I love the Barefoot Contessa (Ina Garten). Most of her recipes have minimal ingredients but taste gourmet.
Tuesday, July 20, 2010
Blueberry Zucchini Bread
Don't you love it when you try a new recipe and it turns out fabulous and you put it in your "keeper" file? I made this bread yesterday with lots of healthy modifications and it turned out yummy and moist...I put the original recipe below with my modifications in parenthesis. I was going to put a cinnamon/sugar crumble on top but forgot...will try that next time. I was really surprised that the egg replacer did not effect the recipe since it had three eggs...and really surprised how much sugar I could cut out without effecting flavor. Love that it has 2 full cups of shredded zucchini too. Couldn't even see it or taste it in the baked loaves. Found it on allrecipes.com
Blueberry Zucchini Bread
Submitted By: LAUJRA
Prep Time: 15 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 45 Minutes
Servings: 12
Ingredients:
3 eggs, lightly beaten (I used egg replacer for all)
1 cup vegetable oil (I used 1/2 cup oil and 1/2 cup applesauce)
3 teaspoons vanilla extract
2 1/4 cups white sugar (whoa...used 1 and 3/4 cup and it was sweet enough)
2 cups shredded zucchini (yes!)
3 cups all-purpose flour (used 1 and 1/2 cups all purpose and 1 and 1/2 cups whole wheat)
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries (used 1 and 1/2 cups...may use frozen next time)
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely. Enjoy!
Blueberry Zucchini Bread
Submitted By: LAUJRA
Prep Time: 15 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 45 Minutes
Servings: 12
Ingredients:
3 eggs, lightly beaten (I used egg replacer for all)
1 cup vegetable oil (I used 1/2 cup oil and 1/2 cup applesauce)
3 teaspoons vanilla extract
2 1/4 cups white sugar (whoa...used 1 and 3/4 cup and it was sweet enough)
2 cups shredded zucchini (yes!)
3 cups all-purpose flour (used 1 and 1/2 cups all purpose and 1 and 1/2 cups whole wheat)
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries (used 1 and 1/2 cups...may use frozen next time)
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely. Enjoy!
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