1-¼ cup flour
¾ cup cornmeal
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
¼ cup vegetable oil
1 egg, beaten
Preheat oven to 400 degrees.
Combine dry ingredients in a bowl. Add wet ingredients. Stir to combine. Pour into an 8 x 8 baking pan. Bake for 20 - 25 minutes. Cool in pan for a few minutes, then turn out onto rack.
Monday, August 30, 2010
Chili
Ingredients:
1 pound lean ground beef (or turkey)
1 (29 ounce) can crushed tomatoes
1/4 - 1/2 cup barbecue sauce
1/4 cup ketchup
1 can kidney beans, drained and rinsed
1 can mixed beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped bell pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder
Directions
1 pound lean ground beef (or turkey)
1 (29 ounce) can crushed tomatoes
1/4 - 1/2 cup barbecue sauce
1/4 cup ketchup
1 can kidney beans, drained and rinsed
1 can mixed beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped bell pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder
Directions
- Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
- Combine all ingredients in slow cooker. Cook on low for 8 - 10 hours. Or combine all ingredients in a large pot on the stove. Bring to a boil, then reduce heat to low. Simmer for 1-1/2 hours.
Pesto Lamb Lasagna
Modified from the Pesto Lasagna recipe in the Best of Bridge's - The Best of the West.
Tomato Sauce
1 onion, chopped
1/3 cup olive oil
28 oz. can (796 ml) crushed tomatoes
500g (1 lb) ground lamb (found in a tube in the freezer section)
Brown lamb (drain). Add tomatos and onions. Simmer until thickened. Set aside.
To make the bechamel sauce: Melt butter, add flour and seasonings and stir for a few minutes. Add milk, stirring constantly. Cook slowly until thickened.
To make lasagna: Ladle 1/3 of bechamel sauce into bottom of 9"x13" pan. Then layer pasta, tomato sauce, cheese and pesto. Repeat layers and top with sliced mozzarella and grated parmesan.
Bake at 350 F. for 40 minutes. Serves 12.
Tomato Sauce
1 onion, chopped
1/3 cup olive oil
28 oz. can (796 ml) crushed tomatoes
500g (1 lb) ground lamb (found in a tube in the freezer section)
Pesto - Classico Basil Pesto (small jar)
Bechamel Sauce
3 Tbsp. butter
1/4 cup flour
1/4 tsp. nutmeg
salt and pepper to taste
2 cups milk
fresh lasagna sheets (uses 3)
1 lb. mozzarella cheese, sliced
1/2 cup freshly grated parmesan cheese
Brown lamb (drain). Add tomatos and onions. Simmer until thickened. Set aside.
To make the bechamel sauce: Melt butter, add flour and seasonings and stir for a few minutes. Add milk, stirring constantly. Cook slowly until thickened.
To make lasagna: Ladle 1/3 of bechamel sauce into bottom of 9"x13" pan. Then layer pasta, tomato sauce, cheese and pesto. Repeat layers and top with sliced mozzarella and grated parmesan.
Bake at 350 F. for 40 minutes. Serves 12.
Tuesday, June 22, 2010
Orzo Salad with Grilled Vegetables
Makes 6 to 8 servings (it made WAY more than that)
Ingredients:
3 cups orzo or bow tie pasta
2 tsp (10 mL) olive oil
½ cup (125 mL) olive oil
1 tsp (5 mL) dried oregano leaves
3 tbsp (45 mL) lemon juice
1 tbsp (15 mL) lemon peel
2 tsp (10 mL) salt
½ tsp (2 mL) pepper
2 small zucchini, sliced lengthwise into ½-inch (1 cm) thick strips
2 yellow peppers, quartered (I used red)
3 large ears of corn, husked and wrapped in tinfoil
1 cup (250 mL) cherry tomatoes, sliced in half lengthwise
1 ½ cups (375 mL) feta cheese, crumbled
½ cup (125 mL) toasted pine nuts
½ cup (125 mL) basil leaves, torn
Directions
1. In a large pot, bring about 4 cups of salted water to a boil. Add orzo pasta and cook according to package directions, about 6-8 minutes, until al dente (firm to the bite). Drain and rinse under cold water. Let orzo sit in colander to drain well. Transfer to a large bowl and toss with about 2 tsp (5 ml) olive oil to prevent sticking. Set aside.
2. In a small bowl, whisk together olive oil, oregano, lemon juice, lemon peel, salt and pepper until well combined. Set aside.
3. Preheat a barbeque or grill to medium-high heat. Brush zucchini strips and yellow pepper with a little olive oil. Place these, along with corn, on barbeque and grill for 4-5 minutes on each side until grill marks appear and vegetables are tender. Remove and set aside on a baking tray to cool. Once cool, cut the kernels off of the corn husks (there should be about 2 cups) and chop the zucchini and yellow peppers into ½-inch (1 cm) pieces.
4. To the orzo pasta, add the zucchini, yellow pepper, corn, cherry tomatoes, feta and pine nuts. Drizzle over lemon vinaigrette and toss gently to combine. Garnish with torn basil leaves.
5. In a hurry? Chop zucchini and yellow pepper into ½-inch dice. Place in large bowl along with cherry tomatoes and 1 cup corn (canned). Toss with 1 tbsp olive oil and season the vegetables with salt and pepper. Spread evenly onto a baking sheet. Bake until lightly browned, about 10 to 15 minutes. Set aside and let cool to room temperature and then toss with orzo salad as above.
Recipe from Today's Parent.
Ingredients:
3 cups orzo or bow tie pasta
2 tsp (10 mL) olive oil
½ cup (125 mL) olive oil
1 tsp (5 mL) dried oregano leaves
3 tbsp (45 mL) lemon juice
1 tbsp (15 mL) lemon peel
2 tsp (10 mL) salt
½ tsp (2 mL) pepper
2 small zucchini, sliced lengthwise into ½-inch (1 cm) thick strips
2 yellow peppers, quartered (I used red)
3 large ears of corn, husked and wrapped in tinfoil
1 cup (250 mL) cherry tomatoes, sliced in half lengthwise
1 ½ cups (375 mL) feta cheese, crumbled
½ cup (125 mL) toasted pine nuts
½ cup (125 mL) basil leaves, torn
Directions
1. In a large pot, bring about 4 cups of salted water to a boil. Add orzo pasta and cook according to package directions, about 6-8 minutes, until al dente (firm to the bite). Drain and rinse under cold water. Let orzo sit in colander to drain well. Transfer to a large bowl and toss with about 2 tsp (5 ml) olive oil to prevent sticking. Set aside.
2. In a small bowl, whisk together olive oil, oregano, lemon juice, lemon peel, salt and pepper until well combined. Set aside.
3. Preheat a barbeque or grill to medium-high heat. Brush zucchini strips and yellow pepper with a little olive oil. Place these, along with corn, on barbeque and grill for 4-5 minutes on each side until grill marks appear and vegetables are tender. Remove and set aside on a baking tray to cool. Once cool, cut the kernels off of the corn husks (there should be about 2 cups) and chop the zucchini and yellow peppers into ½-inch (1 cm) pieces.
4. To the orzo pasta, add the zucchini, yellow pepper, corn, cherry tomatoes, feta and pine nuts. Drizzle over lemon vinaigrette and toss gently to combine. Garnish with torn basil leaves.
5. In a hurry? Chop zucchini and yellow pepper into ½-inch dice. Place in large bowl along with cherry tomatoes and 1 cup corn (canned). Toss with 1 tbsp olive oil and season the vegetables with salt and pepper. Spread evenly onto a baking sheet. Bake until lightly browned, about 10 to 15 minutes. Set aside and let cool to room temperature and then toss with orzo salad as above.
Recipe from Today's Parent.
Sweet Cereal Mix
Inspired by: http://smashedpeasandcarrots.blogspot.com/2010/06/perfect-snacksweet-cereal-mix.html
(cereal measurements are approximate)
3/4 cup butter
3/4 cup syrup (I used 1/2 light corn syrup & 1/2 maple syrup as it was what I had in the cupboard)
1 1/2 cups light brown sugar
1/2 box Crispix
1/3 box Corn Bran Squares
2 cups mini pretzels
1/2 box cheerios
Preheat 250 degrees. Grease a deep roasting pan. Mix all the cereal and pretzels. In a medium saucepan, melt the butter and then add in the syrup and brown sugar. Pour the mixture over the cereal and mix to coat well. Bake for 1 hour, stirring every 15 minutes or so. Spread cereal onto GREASED waxed paper to separate and cool.
(cereal measurements are approximate)
3/4 cup butter
3/4 cup syrup (I used 1/2 light corn syrup & 1/2 maple syrup as it was what I had in the cupboard)
1 1/2 cups light brown sugar
1/2 box Crispix
1/3 box Corn Bran Squares
2 cups mini pretzels
1/2 box cheerios
Preheat 250 degrees. Grease a deep roasting pan. Mix all the cereal and pretzels. In a medium saucepan, melt the butter and then add in the syrup and brown sugar. Pour the mixture over the cereal and mix to coat well. Bake for 1 hour, stirring every 15 minutes or so. Spread cereal onto GREASED waxed paper to separate and cool.
Tuesday, April 13, 2010
Another blog to check out
A friend of mine just sent me the link to her new food blog....it looks like there are some yummy recipes on there, too.
www.dollopofcream.com
Danika
www.dollopofcream.com
Danika
Sunday, March 14, 2010
Turkey Chimichangas
This is actually a Weight Watchers recipe that I've been using for years. Mark loves them as does Jacob!
Ingredients
2 spray(s) cooking spray (or 1 tsp vegetable oil)
1/2 pound(s) lean ground turkey
16 oz fat-free canned refried beans
1 3/4 cup(s) salsa
1 tsp chili powder
1 cup(s) shredded cheddar
8 large burrito-size wheat flour tortilla(s)
1 cup(s) salsa
1/2 cup(s) fat-free sour cream
Instructions
* Preheat oven to 350ºF. Coat a large skillet with cooking spray. Coat a 13- X 9- X 2-inch baking dish with cooking spray.
* Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 1 3/4 cups of salsa and chili powder. Cook until heated through, about 3 minutes.
* Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; adding grated cheese; fold in sides and roll up.
* Place chimichangas, seam-side down, in prepared baking dish. Bake, uncovered, until tortillas are crisp and browned, about 20 minutes. Serve each topped with 2 tablespoons of salsa and 1 tablespoon of sour cream.
From WeightWatchers.ca
Ingredients
2 spray(s) cooking spray (or 1 tsp vegetable oil)
1/2 pound(s) lean ground turkey
16 oz fat-free canned refried beans
1 3/4 cup(s) salsa
1 tsp chili powder
1 cup(s) shredded cheddar
8 large burrito-size wheat flour tortilla(s)
1 cup(s) salsa
1/2 cup(s) fat-free sour cream
Instructions
* Preheat oven to 350ºF. Coat a large skillet with cooking spray. Coat a 13- X 9- X 2-inch baking dish with cooking spray.
* Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 1 3/4 cups of salsa and chili powder. Cook until heated through, about 3 minutes.
* Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; adding grated cheese; fold in sides and roll up.
* Place chimichangas, seam-side down, in prepared baking dish. Bake, uncovered, until tortillas are crisp and browned, about 20 minutes. Serve each topped with 2 tablespoons of salsa and 1 tablespoon of sour cream.
From WeightWatchers.ca
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