Just started getting the All You magazine and I've been impressed by their easy recipes. This one is good although Brian and I added a bit more cumin and chili powder to spice it up for our taste.
1 1/2 tablespoon canola oil
1 medium onion, diced
3 cloves garlic, minced
1 medium red bell pepper, seeded and diced
4 carrots, diced (about 1 cup)
3 ribs celery, thinly sliced
1 tablespoon chili powder (we used 2.5 tablespoons)
1/2 teaspoon cumin (we used 1 teaspoon)
6 cups low-sodium chicken broth
4 15oz cans black beans drained and rinsed
salt and pepper
6 tablespoons low-flat Greek yogurt
2 tablespoons chopped cilantro
Warm oil in a large saucepan over medium-high heat. Add onion, garlic, bell pepper, carrots and celery; cook, stirring occasionally, until softened, about 12 minutes. Add chili powder and cumin. Saute' for 3 minutes.
Stir in broth and beans, then bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring occasionally. Remove 2 cups of soup; puree in a blender. Stir pureed soup back into pot and cook 5 minutes longer. Season with salt and pepper.
Spoon soup into bowls, top with yogurt and cilantro and serve.
Saturday, February 8, 2014
Topsy-Turvy Apple Pie from Pillsbury.com
In my humble opinion this is pie is easy and will impress even your pickiest baker.
Glaze and Crust
1/4 cup packed brown sugar
1 tablespoon Butter, melted
1 tablespoon corn syrup
1/2 cup Pecan Halves
1 box Pillsbury refrigerated pie crusts softened as directed on box
Filling
2/3 cup granulated sugar
2 tablespoons flour
1/2 teaspoon ground cinnamon
4 cups thinly sliced, apples (4 medium) recipe says peeled but I don't
Heat oven to 425F. In 9-inch glass pie plate, mix brown sugar, butter and corn syrup. Spread evenly in bottom of pie plate. Arrange pecans over mixture. Make pie crusts as directed on box for Two-Crust Pie, placing bottom crust over mixture in pan.
In small bowl, mix granulated sugar, flour and cinnamon. Arrange half of apple slices in crust-lined pie plate. Sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Place pie on sheet of foil on middle oven rack in oven. bake 8 minutes. Reduce oven temperature to 350F; bake 35 to 45 minutes longer or until apples are tender and crust is golden brown. Immediately run knife around edge of pie to loosen. Place serving plate upside down over pie; turn serving plate and pie plate over. Remove pie plate. Serve warm or cool with whipped cream.
YUMMY!!!
Glaze and Crust
1/4 cup packed brown sugar
1 tablespoon Butter, melted
1 tablespoon corn syrup
1/2 cup Pecan Halves
1 box Pillsbury refrigerated pie crusts softened as directed on box
Filling
2/3 cup granulated sugar
2 tablespoons flour
1/2 teaspoon ground cinnamon
4 cups thinly sliced, apples (4 medium) recipe says peeled but I don't
Heat oven to 425F. In 9-inch glass pie plate, mix brown sugar, butter and corn syrup. Spread evenly in bottom of pie plate. Arrange pecans over mixture. Make pie crusts as directed on box for Two-Crust Pie, placing bottom crust over mixture in pan.
In small bowl, mix granulated sugar, flour and cinnamon. Arrange half of apple slices in crust-lined pie plate. Sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Place pie on sheet of foil on middle oven rack in oven. bake 8 minutes. Reduce oven temperature to 350F; bake 35 to 45 minutes longer or until apples are tender and crust is golden brown. Immediately run knife around edge of pie to loosen. Place serving plate upside down over pie; turn serving plate and pie plate over. Remove pie plate. Serve warm or cool with whipped cream.
YUMMY!!!
Sunday, March 10, 2013
Chicken Salad with Mustard
12.5 oz. canned white meat chicken
3 tsp. dijon or honey mustard ( I am using locally produced Honey Mustard)
2 T. Sweet Relish ( I am using relish I canned in the fall)
1 tsp. Dill Pickle ( I am using pickles I canned from my home grown cucumbers)
3 tsp. Yellow Mustard
Mix and I always take a bite to see if I need to add a smidge of any of the ingredients.
3 tsp. dijon or honey mustard ( I am using locally produced Honey Mustard)
2 T. Sweet Relish ( I am using relish I canned in the fall)
1 tsp. Dill Pickle ( I am using pickles I canned from my home grown cucumbers)
3 tsp. Yellow Mustard
Mix and I always take a bite to see if I need to add a smidge of any of the ingredients.
Wednesday, November 21, 2012
Coriander Crusted Pork Tenderloin
Early in November in the USA WEEKEND I stopped when I saw this pork tenderloin recipe. In realty I know nothing about Coriander but that didn't deter me from giving this recipe a shot.
1 large pork tenderloin (about 1.5 lbs)
2 tbsp. Dijon Mustard
1 Tb. coriander seeds crushed
1 tsp. black pepepercorns, crushed
1 Tb. olive oil
Salt to taste
Preheat the oven to 425
Spread the pork evenly with mustard then sprinkle with mustard then sprinkle with coriander and pepper, pressing down so the spices adhere to the pork.
Heat the oil in a large oven-proof skillet over a medium-high heat. Brown the pork for 3 minutes per side, then transfer the skillet to the oven and cook until an instant read thermometer registers 145 degrees, 15-20 minutes. Let rest for 5 minutes before slicing then. Season sliced pork with salt to taste.
We really enjoyed it and it was a very simple main course.
1 large pork tenderloin (about 1.5 lbs)
2 tbsp. Dijon Mustard
1 Tb. coriander seeds crushed
1 tsp. black pepepercorns, crushed
1 Tb. olive oil
Salt to taste
Preheat the oven to 425
Spread the pork evenly with mustard then sprinkle with mustard then sprinkle with coriander and pepper, pressing down so the spices adhere to the pork.
Heat the oil in a large oven-proof skillet over a medium-high heat. Brown the pork for 3 minutes per side, then transfer the skillet to the oven and cook until an instant read thermometer registers 145 degrees, 15-20 minutes. Let rest for 5 minutes before slicing then. Season sliced pork with salt to taste.
We really enjoyed it and it was a very simple main course.
Sunday, November 4, 2012
Tuscan Roasted Chicken and Vegetables
I found this recipe in September in the USA Weekend Magazine. I beleive we can credit Ellie Krieger's CookSmart column. Her recipe called for 1 bulb of fennel and I did not have that in the house so I omitted that ingredient. I added 1 medium onion. It is a definite repeat in my kitchen.
6 Roma tomatoes (1 pound total)
3 Medium Zucchini (about 1/2 pound each)
3 Tbs. Olive Oil
3/4 tsp. salt
4 bone-in chicken breast halves, skin removed
4 cloves garlic, finely minced
1 tsp. finely grated lemon zest
1 Tb. fresh lemon juice
Freshly ground black pepper
1 Tb. chopped fresh rosemary or 1 tsp dried, crumbled
Preheat the oven to 375 degrees.
Cut the tomatoes lengthwise into quarters and remove the seeds. Trim the zucchini tips and cut in half crosswise. Then cut each piece in half lengthwise wise if the piece is then and three times if it is thicker, so that the pieces are relatively uniform. Cut the onion in wedges.
Put the vegetables in a large baking dish. Ttoss them with 2 Tbs. of the oil and 1/4 tsp. of the salt. Arrange the chicken pieces in the pan with the vegetables.
In a small bowl, combine the remaining 1 Tb. oil and 1/2 tsp. salt, the garlic, and lemon zest and juice. Rub the mixture into the chicken in the pan. Season with pepper to taste. Roast for 30 minutes, then give the vegetables a stir and add the rosemary. Return to the oven and roast until the chicken is just cooked all the way through and the vegetables are tender and beginning to brown, 15 to 25 minutes more.
6 Roma tomatoes (1 pound total)
3 Medium Zucchini (about 1/2 pound each)
3 Tbs. Olive Oil
3/4 tsp. salt
4 bone-in chicken breast halves, skin removed
4 cloves garlic, finely minced
1 tsp. finely grated lemon zest
1 Tb. fresh lemon juice
Freshly ground black pepper
1 Tb. chopped fresh rosemary or 1 tsp dried, crumbled
Preheat the oven to 375 degrees.
Cut the tomatoes lengthwise into quarters and remove the seeds. Trim the zucchini tips and cut in half crosswise. Then cut each piece in half lengthwise wise if the piece is then and three times if it is thicker, so that the pieces are relatively uniform. Cut the onion in wedges.
Put the vegetables in a large baking dish. Ttoss them with 2 Tbs. of the oil and 1/4 tsp. of the salt. Arrange the chicken pieces in the pan with the vegetables.
In a small bowl, combine the remaining 1 Tb. oil and 1/2 tsp. salt, the garlic, and lemon zest and juice. Rub the mixture into the chicken in the pan. Season with pepper to taste. Roast for 30 minutes, then give the vegetables a stir and add the rosemary. Return to the oven and roast until the chicken is just cooked all the way through and the vegetables are tender and beginning to brown, 15 to 25 minutes more.
Monday, September 10, 2012
Red Pepper Relish Gone Green!!
Another canning recipe to assist in our usage of peppers. I found this recipe on Yummly.com for Red Peppers I used Green Peppers and Cubanellas. I made a couple of changes. The most obvious is the use of green peppers, I used two green jalapenos and I used Pickling Spice instead of Allspice.
5 lbs variety of sweet green peppers
2 jalapeno
1 tbsp canning salt
2 tsps pickling spice
6 cups sugar
4 cups distilled white vinegar
Wash and stem the bell peppers and the jalapeno. Use a food processor to finely mince the peppers - be careful not to turn them into mush. You want the pieces of hte pepper to be the consistence of a relish.
Put the minced peppers in a large bowl and combine with the canning salt. Let this mixture sit, covered, at room temperature for 3 hours.
Line a counter with lots of paper towels - I usually use 5 layers. You are goikng to be placing the drained peppers on these paper towels, so make sure you cover a large enough space; at least 1 foot by 1.5 feet.
Drain the peppers well in a colander, and then with your hands, which you have just washed in hot water with soap, squeeze the remaining moisture out of the peppers. Place the drained and squeezed peppers on the paper towels.
Make a spice bag out of a double layer of cheesecloth, and tie the pickling spice in it.
In a non-reactive 10 to 12 quart pan, combine the drained peppers, the spice bag containing the allspice, the sugar, and the vinegar. Bring to a boil over high heat, then lower the heat to medium.-reative 10 to 12 quart pan, combine the drained peppers.
Cook the relish over medium heat for 1 hour, stirring frequently. Keep your eye on it - I have had this relish burn on me due to the high sugar content, so stir frequently - do not walk away from it. If the relish looks like it may be about to burn, turn down the heat.
When the relish is done, the pieces of pepper will be translucent and the syrup will be thick
Remove the spice bag and ladle the relish into canning jars, leaving 1/2" headspace. Use a chopstick or other thin, non-metal utensil to run around the sides of the jar to make sure there are no air bubbles left in the jar. Wipe the rims of the jars with damp paper towels to remove any relish which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
Process in a boiling water bath for 10 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a pop; type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 10 minutes, or you can just put it in the fridge and use it within 3 months.
5 lbs variety of sweet green peppers
2 jalapeno
1 tbsp canning salt
2 tsps pickling spice
6 cups sugar
4 cups distilled white vinegar
Wash and stem the bell peppers and the jalapeno. Use a food processor to finely mince the peppers - be careful not to turn them into mush. You want the pieces of hte pepper to be the consistence of a relish.
Put the minced peppers in a large bowl and combine with the canning salt. Let this mixture sit, covered, at room temperature for 3 hours.
Line a counter with lots of paper towels - I usually use 5 layers. You are goikng to be placing the drained peppers on these paper towels, so make sure you cover a large enough space; at least 1 foot by 1.5 feet.
Drain the peppers well in a colander, and then with your hands, which you have just washed in hot water with soap, squeeze the remaining moisture out of the peppers. Place the drained and squeezed peppers on the paper towels.
Make a spice bag out of a double layer of cheesecloth, and tie the pickling spice in it.
In a non-reactive 10 to 12 quart pan, combine the drained peppers, the spice bag containing the allspice, the sugar, and the vinegar. Bring to a boil over high heat, then lower the heat to medium.-reative 10 to 12 quart pan, combine the drained peppers.
Cook the relish over medium heat for 1 hour, stirring frequently. Keep your eye on it - I have had this relish burn on me due to the high sugar content, so stir frequently - do not walk away from it. If the relish looks like it may be about to burn, turn down the heat.
When the relish is done, the pieces of pepper will be translucent and the syrup will be thick
Remove the spice bag and ladle the relish into canning jars, leaving 1/2" headspace. Use a chopstick or other thin, non-metal utensil to run around the sides of the jar to make sure there are no air bubbles left in the jar. Wipe the rims of the jars with damp paper towels to remove any relish which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
Process in a boiling water bath for 10 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a pop; type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 10 minutes, or you can just put it in the fridge and use it within 3 months.
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Thursday, September 6, 2012
Banana Pepper Rings
My husband in his infinite wisdom planted about 8 banana pepper plants this year and they have abundantly produced. We have eaten some and given a lot away to his co-worker. Last week I canned them in pickle relish. Today I found this recipe on simplycanning.com for Banana Pepper Rings so I just canned 9 pint jars.
Wash peppers well and remove stem end; If using bell peppers remove seeds and centers. Slice peppers into ¼-inch thick rings. I decided to do some jars with specific types of peppers. For example one jar had all bell peppers another all Anaheim. I also like mixing them up too. It is just your preference.
These are the bell peppers ready for the jar.
In a large pot, combine the cider vinegar, water and salt; heat to boiling.
Place ½ tablespoon celery seed and 1 tablespoon mustard seed in each 1 pint jar. 1/2 that amount for half pints.
Pack peppers into jars leaving 1/2 inch head space.
Cover with vinegar solution. leaving 1/2 inch head space.
Release air bubbles and pack and process according to water bath canning instructions. Processing time for me is 10 minutes.
Ingredients
- 2½-3 pounds mild peppers.
- 5 cups cider vinegar
- 1¼ cups water
- 5 teaspoons canning salt
- 2 tablespoons celery seed
- 4 tablespoons mustard seed
Wash peppers well and remove stem end; If using bell peppers remove seeds and centers. Slice peppers into ¼-inch thick rings. I decided to do some jars with specific types of peppers. For example one jar had all bell peppers another all Anaheim. I also like mixing them up too. It is just your preference.
These are the bell peppers ready for the jar.
In a large pot, combine the cider vinegar, water and salt; heat to boiling.
Place ½ tablespoon celery seed and 1 tablespoon mustard seed in each 1 pint jar. 1/2 that amount for half pints.
Pack peppers into jars leaving 1/2 inch head space.
Cover with vinegar solution. leaving 1/2 inch head space.
Release air bubbles and pack and process according to water bath canning instructions. Processing time for me is 10 minutes.
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