Tuesday, August 31, 2010

Topsy-Turvy Lasagna

Topsy-Turvy Lasagna
k/dmom ~ Mariea ~ via Gooseberry Patch

1 yellow squash, diced
1 zucchini, diced
2 tbsp balsamic vinegar
2 tbsp evoo
4 cloves garlic, pressed
3/4 lb ground beef
1/2 tsp onion powder

2 tsp pasta seasoning
2 tbsp balsamic vinegar
28 oz jar spaghetti sauce
5 cups cooked egg noodles
1 cup cottage cheese
8 oz shredded mozzarella cheese (divided)

Pre-heat oven to 350 degrees.

Toss squash and zucchini with vinegar and oil.  Roast 20-30 minutes, stirring once.

Heat oil in a skillet.  Add garlic and cook 1 minutes.  Add beef, onion powder, and pasta seasoning.  Brown ground beef and drain.

Stir in balsamic vinegar, veggies, and spaghetti sauce; simmer for 10 minutes.

In a lightly greased 2 quart casserole dish, combine noodles, ground beef, cottage cheese and one cup mozzarella cheese.

Top with remaining mozzarella cheese.

Bake for 15 to 20 minutes.

Saturday, August 28, 2010

Heavy Cream Substitute

Heavy Cream Substitute

3/4 cup milk
1/3 cup butter

Melt the butter.

Pour it into the milk, and stir.

Use in place of one cup of heavy cream.

Note: This substitute while not whip.

Tip: If you use low-fat milk, add a tablespoon of flour to the mixture to thicken.

From here.

Wednesday, August 25, 2010

Pul-Kogi, Korean BBQ Beef

Pul-Kogi, Korean BBQ Beef


8-10 cloves garlic, minced
1/2 pear - peeled, cored, and minced (sub apple)
1/3 cup beef broth
1/3 cup water
1/4 cup soy sauce
2 tbsp white sugar
2 tbsp sesame oil
2 tbsp rice wine vinegar
2 tsp minced fresh ginger
1 tsp onion powder
squirt of Sriracha
2 lbs top sirloin
1 lb baby carrots
Combine first 11 ingredients in slow cooker and stir well.  Add beef and toss to coat.  Add carrots.  Cook on high 4-6 hours.

Based on this recipe.

Tuesday, August 24, 2010

Broth Powder Substitution

Broth Powder
adapted from Healthy Meals for Less

Makes 1 2/3 cups

This recipe has a fraction of the sodium that commercial broth powders or bouillon contain.

1 cup nutritional yeast flakes
3 T onion powder
1 T garlic powder
1 T salt
1 tsp celery seed
2 T Italian seasoning (omit)
2 T dried parsley
1/2 tsp pepper (1/4 tsp)
1 tsp marjoram
1 tsp tarragon
1 tsp paprika

Place all of the ingredients in a blender, cover, and blend for 3 to 4 seconds, or until well mixed. Store in an airtight jar for up to 6 months.

To Use: Add 1 tablespoon to a cup of hot water for a cup of soup or stock.

Conversion Note: Two teaspoons of this recipe plus 1/2 teaspoon of salt is the equivalent of 1 bouillon cube.

To use commercial broth powder in place of homemade broth powder called for in a recipe, reduce the salt in the recipe by 1/2 teaspoon for every 2 teaspoons of commercial broth powder used.

Nutritional Information: Calories 20, Fat 0 g, Cholesterol 0 mg, Carbohydrates 3 g, Fiber 2 g, Protein 2 g, Sodium 251 mg.

Monday, August 23, 2010

Spicy Garlic Lime Chicken

Spicy Garlic Lime Chicken


1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried thyme
1 lb chicken breast cut in bite-size pieces
2 tablespoons butter
1 tablespoon olive oil
6 garlic cloves, pressed
4 tablespoons lime juice
1/2 cup chicken broth
Arrow root as needed

In a small bowl, mix together salt, black pepper, cayenne, paprika, garlic powder, onion powder, and thyme. Toss in the cut chicken breasts.

Heat butter and olive oil in a large heavy skillet over medium heat. Add pressed garlic and cook 30 seconds.  Saute chicken until golden brown.  Add lime juice and chicken broth.  Heat through.  Add arrow root until thick.

Based on this recipe. 

Friday, August 20, 2010

Vietnamese Beef Stew

Vietnamese Beef Stew


1 stalk lemongrass, end trimmed off, dry outer leaves peeled away and the soft inner core minced (Sub 1/4 tsp ginger and 1/4 tsp grated lemon peel)
1-inch piece of ginger, peeled, crushed and finely minced
3 cloves garlic
1 tsp fresh ground black pepper
1/8 tsp cayenne
2 tsp garam masala
1 tsp five-spice powder
1 tsp fennel
3 tablespoons fish sauce
1-1/2 cups low-sodium beef stock (see Kitchen Notes)
1 to 1-1/2 cups water
2 tablespoons soy sauce
2 tablespoons tomato paste
1 whole star anise
1 bay leaf
2 medium onions, peeled and sliced thin (Sub 1 tsp onion powder)
2 pounds beef stew meat
1 pound baby carrots
2 cups snow pea pods

Combine all ingredients but snow pea pods in slow cooker and cook 8 hours on low.  Add snow peas and cook 2 more hours on low.  Serve over bean noodles.

Based on this recipe from the Blue Kitchen.

Tuesday, August 17, 2010

Chicken and Beans Adobo

Chicken and Beans Adobo


1 can tomatoes with chilies
6 garlic cloves
1 tbsp oregano
1 tsp cumin
1 tsp onion powder
1/2 tsp cinnamon
1/4 chipotle chili powder
1/4 tsp cloves
2 tbsp tomato paste
1/4 cup lemon juice
1/4 orange juice
1/4 cup white vinegar
1/2 cup broth
1 lb chicken breasts
1 can pinto beans, drained and rinsed

Combine the first 13 ingredients in slow cooker and stir.  Add chicken and beans.  Cook on high for three hours.  Serve in whole wheat tortillas.

Based on this recipe.

Monday, August 16, 2010

Orange, Five Spice Beer Bread

Orange, Five Spice Beer Bread

4 oz OJ
8 oz honey lager
(3 cups self-rising flour or
3 cups flour
3 tsp baking powder
1 1/2 tsp salt)
3 tbsp sugar
3 tbsp melter "butter"
Five  spice

Pre heat 350 degrees.

Combine everything but butter.
Bake for 45 minutes.
Pour butter over loaf.
Bake 10 more minutes.