Thursday, December 31, 2009

Raspberry Barbecue Chicken

Raspberry Barbecue Chicken

Ingredients:

1 jar raspberry jam
1/3 cup barbecue sauce
1/3 cup ketchup
2 tbsp brown sugar
2 tbsp mustard
t tbsp minced garlic
1/2 tsp paprika
1/4 tsp cayenne
1/4 tsp onion powder
1/4 dried oregano
1/4 tsp dried thyme
1 1/2 lbs chicken breast
1 can pinto beans, drained and rinsed

Combine the first 11 ingredients in bottom of slow cooker. Add chicken and coat with sauce. Add beans. Cook on low for 3 hours.

Inspired by a recipe from Cooking Light.

Tuesday, December 29, 2009

Italian Honey Shrimp

Italian Honey Shrimp

Ingredients:

1/2 cup white wine
1/4 cup honey
2 tbsp Italian dressing
2 tsp Italian dressing mix
2 tsp Chili Sauce
1 tsp garlic powder
1 lb raw shrimp

Combine first six ingredients. Toss shrimp in marinate. Allow to marinade at least an hour. Saute on medium-high heat for 5 minutes.

Barbecued Beef Roast

Barbecued Beef Roast

Ingredients:

1/2 cup ketchup
3 tbsp brown sugar
1 tbsp ground mustard
1 tbsp lemon juice
1 tbsp red wine vinegar
1 tbsp horseradish
1 tbsp apricot spread
1 tsp salt
1 tsp pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Dash ground nutmeg
1 beef sirloin tip roast (3-1/2 pounds)

Combine first 11 ingredients in the slow cooker. Add meat and toss to coat. Cook on low 8 to 10 hours.

Based on a recipe from Taste of Home Healthy Cooking.

Cream of (Whatever) Soup Substitution

Cream of (Whatever) Soup Substitution
Basic Cream Soup - Condensed
Kim

Melt 3 Tbsp. "safe" margarine in sauce pan. Blend in 3 Tbsp. flour and 1/4 tsp. salt. Cook and stir until bubbly. Using wire whisk, stir in one cup of "safe" milk, stock, or combination. Cook just until smooth and thick. Makes slightly over 1 cup and is the same as a 10 oz. can of undiluted condensed soup.

Options:

Cream of chicken: Use chicken broth or "safe" bouillon as half the liquid. Add 1/4 tsp. poultry seasoning and some diced chicken.

Cream of mushroom: Saute 1/4 cup chopped mushrooms and 1 Tbsp. finely chopped onion in "safe" margarine before adding the flour.

Cream of celery: See mushroom, but use ½ cup celery instead of mushrooms.
You can vary the flavor by adding curry powder, garlic, onion, celery salt, lemon juice, chili powder, parsley, chopped veggies, chives, etc.

Wednesday, December 16, 2009

Spicy Shrimp Pasta

Spicy Shrimp Pasta

Ingredients:

1/2 lb shrimp, peeled and de-veined
8 ounces pasta, any kind
4 garlic cloves, minced
2 tbsp lemon juice
1 1/2 teaspoons red pepper flakes
1 teaspoon dried oregano, crushed
1 cup white wine
1 can diced tomatoes
2 tbsp tomato paste
1 cup frozen peas

Cook pasta according to directions.

Heat oil over medium heat. Add garlic and cook one minute. Add red pepper flakes, stir 30 seconds. Add remaining ingredients, except shrimp. Simmer 8 to 10 minutes. Add shrimp and cook through. Toss in pasta.

Based on a recipe from RecipeZaar.

Tuesday, December 15, 2009

Slow Cooked African Chicken

Slow Cooked African Chicken

Ingredients:

1 cup red wine
1 can tomato paste
1 cup broth
3 tbsp lemon juice
1 tbsp minced garlic
1 tsp grated ginger
1 tbsp paprika
1 tsp onion
1/2 tsp ginger
1/2 tsp cayenne
1/4 tsp cardamon
1/4 tsp coriander
1/4 tsp nutmeg
1/4 tsp garlic
1/8 tsp cloves
1/8 tsp cinnamon
1/8 tsp allspice
1 lb chicken breasts
1 bag frozen green beans

Combine all ingredients but chicken and green beans in slow cooker. Whisk together. Add chicken and coat with sauce. Add green beans. Cook on low for 3 hours.

Inspired by a recipe from Cooking Light.

Sunday, December 13, 2009

Cumin-Crusted Pot Roast

Cumin-Crusted Pot Roast

Ingredients:

1 tbsp cumin
1 tsp dried oregano
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1 1/4 tsp salt, divided
3 pounds boneless chuck roast, trimmed
Cooking spray
4 small onions, each cut into 8 wedges
4 garlic cloves, thinly sliced
2 tablespoons balsamic vinegar
2 cups beef broth
1 (14.5-ounce) can diced tomatoes, drained
3 cups (1/2-inch) cubed peeled sweet potatoes
2 cups chopped carrots

Combine first 5 ingredients. Stir in 1/2 teaspoon salt. Lightly coat roast with cooking spray; rub spice mixture over roast. Heat a skillet over medium-high heat. Coat pan with cooking spray. Add roast to pan, and cook for 6 minutes, turning to brown on all sides. Place roast in slow cooker. Add remaining ingredients. Cook on low 8 to 10 hours.

Based on a recipe from Cooking Light.

My Classic Pot Roast

My Classic Pot Roast

Ingredients:

2-3 lb roast
2 sweet potatoes, peeled and cupped
2 cups chopped carrots
1 can diced tomatoes
1 cup red wine
2 rosemary sprigs
2 thyme sprigs
2 oregano sprigs
4 garlic cloves, minced
1/4 cup balsamic vinegar
1/4 cup soy sauce

Combine ingredients in slow cooker and cook on low 8 to 10 hours.

Beef, Beer, and Barley Stew

Beef, Beer, and Barley Stew

Ingredients

1 pound beef stew meat
1 teaspoon salt, divided
1/4 teaspoon black pepper
3 cups coarsely chopped onion
2 bay leaves
2 thyme sprigs
2 tablespoons tomato paste
2 cups (1 1/2-inch-thick) slices carrot
2 cups chopped peeled potatos
3/4 cup uncooked pearl barley
5 garlic cloves, minced and divided
2 (8-ounce) packages mushrooms, quartered
3 cups low-salt beef broth
1 (12-ounce) bottle dark beer (such as stout)


Combine all the ingredients in a slow cooker and cook on low for 8-10 hours.

Based on a recipe from Cooking Light.

Thursday, December 10, 2009

Chili-Garlic Roasted Broccoli

Chili-Garlic Roasted Broccoli

Ingredients

1/4 cup extra virgin olive oil, eyeball it
5 to 6 cloves garlic, finely chopped
1 tbsp chili powder
1 tbsp grill seasoning blend
1 large head broccoli, cut into thin, long spears

Preheat oven to 425 degrees F.

Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.

This recipe is courtesy of Rachel Ray.

Wednesday, December 9, 2009

Herbed Chicken Dijon with Wine

Herbed Chicken Dijon with Wine

Ingredients:


1 cup broth
1 tbsp minced garlic
2 sprigs fresh rosemary
1/4 tsp dried thyme leaves
1/2 cup white wine
1 tsp lemon juice
2 tbsp dijon mustard
1 lb boneless skinless chicken breast halves
1 bag frozen green beans
1 bag wedge cut fries

Combine the first 7 ingredients in the bottom of the slow cooker. Mix well. Add the chicken. Layer on the green beans and then the fries. Cook on low for 4 hours.

This is adapted for the slow cooker from a recipe by SarahCF who got it from a Swanson Broth can.

Tuesday, December 8, 2009

Monday, December 7, 2009

Whole Wheat and Honey Pizza Dough

Whole Wheat and Honey Pizza Dough
Ingredients:

1 (.25 ounce) package active dry yeast
1 cup warm water
2 cups whole wheat flour
1/4 cup wheat germ
1 teaspoon salt
1 tablespoon honey

Preheat oven to 350 degrees F (175 degrees C).

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes.


Roll dough on a floured pizza pan and poke a few holes in it with a fork.


Bake for fifteen minutes, cover with toppings, then bake an additional fifteen minutes.


This recipe is from allrecipes.com

Easy Pizza Sauce

Easy Pizza Sauce

Ingredients:

1 can tomato paste
3/4 cups water
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
splash balsamic vinegar
1/2 tbsp chopped fresh oregano leaves
1/2 tbsp chopped fresh rosemary leaves
1/2 tsp cayenne pepper
2 tsp chili powder

Mix well and let stand several hours to let flavors blend. No cooking necessary, just spread on dough.

Based on a recipe by Cat Cora on Food Network.

Friday, December 4, 2009

Chicken with Spices and Almonds

Chicken with Spices and Almonds

Ingredients:

1 1/2 tsp lemon juice
1 tsp salt
1 lb chicken breasts
1 onion, finely diced
1 tbsp minced garlic
1 tbsp grated ginger
8 green cardamom pods
4 whole cloves
1 tsp cumin
1 tsp coriander
1/2 tsp turmeric
1/2 tsp cayenne
1/4 tsp cinnamon
1 can diced tomatoes
2 tbsp almond butter

Prick chicken with a fork, rub with lemon juice and salt. Let marinate in fridge for at least 1/2 hour.

Heat oil in a skillet; add onion, garlic, and ginger; and cook until soft. Clear a space and toast spices. Add tomatoes and almond butter and mix. Place chicken in slow cooker and pour the contents of skillet. Cook on low for three hours.

Based on a recipe from Classic Indian Cooking by Julie Sahni.

Chicken Tangine with Vanilla

Chicken Tangine with Vanilla

Ingredients:

2 garlic cloves, minced
2 onions, diced
2 cups carrots, diced
pinch of nutmeg
1 tsp cinnamon
1 tsp ground ginger
1 tsp cumin
1 tsp coriander
1/2 tsp pepper
1/2 tsp cayenne
1 can diced tomatoes
1 cup white wine
1 can chickpeas, rinsed
1/2 cup raisins
1/2 vanilla bean
1 lb chicken breasts

Heat oil in a skillet, add onion and garlic, and cook until soft. Clear a spot and toast the spices. Add the diced tomatoes and wine, heat through. Place the remaining ingredients in the slow cooker. Pour the contents of the skillet on top. Cook on low for three hours.

Based on a recipe from The Best Recipes in the World by Mark Bittman

Chicken with Ginger-Blueberries

Chicken with Ginger-Blueberries

Ingredients:

Chicken:
1 1/2 tbsp olive oil
1 tsp dried oregano
1 lb chicken breasts
3 garlic cloves, minced
3/4 tsp salt
1/4 tsp freshly ground black pepper

2 frozen blueberries, thawed
1 cup white wine
1 tbsp packed brown sugar
1/4 cup raisins
3 tablespoons cider vinegar
1 1/2 teaspoons grated peeled fresh ginger
1 tsp onion powder
1/4 tsp ground cinnamon
1/8 tsp cayenne
Dash of ground cloves
1 package frozen green beans

Combine ingredients for the chicken and marinate in the fridge for at least 2 hours.

Combine the remaining ingredients (except green beans), in the slow cooker and whisk together. Add the chicken, pour the green beans on top, cook on low for 3 hours.

Based on this recipe from Cooking Light.

Thursday, December 3, 2009

Spicy-Honey Chicken

Spicy-Honey Chicken

Ingredients:

1 1/2 teaspoons garlic powder
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 lb chicken breasts
1 cup white wine
6 tablespoons honey
2 teaspoons cider vinegar
1 bag frozen broccoli

Combine the spices and use it to coat the chicken. Sear the chicken on both sides. Combine the rest of the ingredients (including extra spices) in the slow cooker. Add the wine through vinegar to the slow cooker and whisk together. Add chicken, then broccoli. Cook for three hours on low.

Based on this recipe from Cooking Light.