I got this recipe from a roommate in college. I'm not really sure how it qualifies as chili... but, oh well.
Ingredients:
1 onion
2 celery stalks
1 green pepper
1 Tbsp olive oil
1/2 cup water
1 can (14 oz.) stewed tomatoes
1 can (15 oz.) black beans (rinsed and drained)
1/4 tsp (or more) chili powder
rice
Directions:
Saute onion, celery and green pepper in 1 Tbsp. olive oil. Add water and simmer until veggies are tender. Add stewed tomatoes and black beans. Stir in chili powder. Simmer 5 minutes. Serve over rice.
Serves 4.
Monday, December 12, 2011
Chicken and Rice Stir-fry
Ingredients:
3 Tbsp salad oil
1/4 tsp garlic salt
1 1/2 cups diced, cooked chicken
1 cup uncooked rice
1/8 tsp peper
2 cups hot water
1 1/2 cups shredded lettuce or spinach
2 Tbsp soy sauce
Directions:
Cook together oil and garlic salt in large frying pan/wok. Add cooked chicken, uncooked rice, pepper and hot water. Mix, just to moisten rice. Bring to a quick boil. Cover and simmer 15 minutes.
Just before serving add: lettuce (or spinach) and soy sauce. Toss lightly.
Variations: Use diced turkey, ham or beef in place of chicken. Add additional vegetables such as grated carrots, peas or bean sprouts.
3 Tbsp salad oil
1/4 tsp garlic salt
1 1/2 cups diced, cooked chicken
1 cup uncooked rice
1/8 tsp peper
2 cups hot water
1 1/2 cups shredded lettuce or spinach
2 Tbsp soy sauce
Directions:
Cook together oil and garlic salt in large frying pan/wok. Add cooked chicken, uncooked rice, pepper and hot water. Mix, just to moisten rice. Bring to a quick boil. Cover and simmer 15 minutes.
Just before serving add: lettuce (or spinach) and soy sauce. Toss lightly.
Variations: Use diced turkey, ham or beef in place of chicken. Add additional vegetables such as grated carrots, peas or bean sprouts.
Thursday, October 6, 2011
Peanut Butter No-Bakes
aka Peanut Butter Rolled Oat Clusters
My brother always made these growing up. It's probably the only thing he ever cooked. Now Jed makes them. Pretty soon Buddy will be making them as well because he requests them as our Family Home Evening treat each week.
Ingredients:
2 cups sugar
1/2 cup milk
1/2 cup butter
1/8 tsp salt
1 cup peanut butter
1 tsp vanilla
3 cups rolled oats
*optional: 1/3 cup cocoa
Directions:
Combine sugar, milk, butter, salt in 3 quart pot; stir. Bring to a full boil for exactly one minute. Remove from heat. Add peanut butter and vanilla. Stir until smooth. Add rolled oats; mix well. Cool slightly until mixture holds shape. Drop by spoonfuls onto wax paper and let cool.
My brother always made these growing up. It's probably the only thing he ever cooked. Now Jed makes them. Pretty soon Buddy will be making them as well because he requests them as our Family Home Evening treat each week.
Ingredients:
2 cups sugar
1/2 cup milk
1/2 cup butter
1/8 tsp salt
1 cup peanut butter
1 tsp vanilla
3 cups rolled oats
*optional: 1/3 cup cocoa
Directions:
Combine sugar, milk, butter, salt in 3 quart pot; stir. Bring to a full boil for exactly one minute. Remove from heat. Add peanut butter and vanilla. Stir until smooth. Add rolled oats; mix well. Cool slightly until mixture holds shape. Drop by spoonfuls onto wax paper and let cool.
Thursday, March 10, 2011
Cinnamon Chip Bread
I love the Cinnamon Chip Bread at Great Harvest Bread Company. A few years ago, someone made this cinnamon raisin bread for a cooking class at church and I thought it was pretty close to Cinnamon Chip Bread. I held on the the recipe, and finally, several years later (and after discovering cinnamon chips at a local fancy grocery store) I'm trying out the recipe. The original recipe calls for raisins (I omitted them). And I added cinnamon chips to the recipe. Sorry I can't credit it... I'm sure it's from somewhere but all I have is a typed up handout from the class.
Cinnamon Chip Bread
1 package dry yeast (not rapid rise)
3 oz. water
1 1/2 TBSP shortening
1 1/3 cups warm water
4-5 cups flour
1/8 cup sugar
1/2 cup raisins (optional)
1/2 TBSP salt
1 TBSP water
1/4 cup sugar
1 tsp cinnamon
1/3 cup cinnamon chips
Dissolve yeast in 3 oz. warm water. In a mixer, mix all ingredients together with half of the flour. Add raisins (if you are including raisins). Add remaining flour and knead on a floured board until smooth and elastic, about ten minutes. (I just put my mixer on the knead setting for about 10 minutes.) Cover and let rise until double. Roll out a rectangle (18x9). Sprinkle with 1 TBSP water, 1/4 cup sugar, 1 tsp cinnamon and 1/3 cup cinnamon chips. Roll up as a jelly roll and fold ends under. Place in greased bread pan. Let rise again. Bake at 425 for 30-35 minutes. Remove from pans and rub top with butter and dust with cinnamon/sugar. Cool. 1 Loaf.
Easily doubled, I actually cut the recipe in half for me (and you) because I can't fit 9-10 cups of flour in my mixer.
Review: This is good cinnamon bread. My rectangle didn't measure 18x9 because I skimmed that part and just read "rectangle." Mine was probably 18x16 and that made it so I literally folded each end under so they met in the middle and doubled the height of my bread. Then, because of that, it rose strange so I think the cinnamon would be more evenly distributed (and making a more lovely cinnamon swirl when the bread is cut into) if I'd had a smaller rectangle. And I think next time I'll add more cinnamon chips. Is it just like Great Harvest's? No. I haven't had Great Harvest Cinnamon Chip Bread in a few years, but it seems much more moist and cinnamon sugary. But it's still yummy!
1 package dry yeast (not rapid rise)
3 oz. water
1 1/2 TBSP shortening
1 1/3 cups warm water
4-5 cups flour
1/8 cup sugar
1/2 cup raisins (optional)
1/2 TBSP salt
1 TBSP water
1/4 cup sugar
1 tsp cinnamon
1/3 cup cinnamon chips
Dissolve yeast in 3 oz. warm water. In a mixer, mix all ingredients together with half of the flour. Add raisins (if you are including raisins). Add remaining flour and knead on a floured board until smooth and elastic, about ten minutes. (I just put my mixer on the knead setting for about 10 minutes.) Cover and let rise until double. Roll out a rectangle (18x9). Sprinkle with 1 TBSP water, 1/4 cup sugar, 1 tsp cinnamon and 1/3 cup cinnamon chips. Roll up as a jelly roll and fold ends under. Place in greased bread pan. Let rise again. Bake at 425 for 30-35 minutes. Remove from pans and rub top with butter and dust with cinnamon/sugar. Cool. 1 Loaf.
Easily doubled, I actually cut the recipe in half for me (and you) because I can't fit 9-10 cups of flour in my mixer.
Review: This is good cinnamon bread. My rectangle didn't measure 18x9 because I skimmed that part and just read "rectangle." Mine was probably 18x16 and that made it so I literally folded each end under so they met in the middle and doubled the height of my bread. Then, because of that, it rose strange so I think the cinnamon would be more evenly distributed (and making a more lovely cinnamon swirl when the bread is cut into) if I'd had a smaller rectangle. And I think next time I'll add more cinnamon chips. Is it just like Great Harvest's? No. I haven't had Great Harvest Cinnamon Chip Bread in a few years, but it seems much more moist and cinnamon sugary. But it's still yummy!
Monday, February 7, 2011
Mulligatawny Soup
Chicken Rice Curry Soup
Ingredients:
2 TBSP butter
1 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
1 cup peeled, chopped, Granny Smith apple
2 TBSP flour
1 TBSP curry powder
1/2 tsp ground cloves
5 cups chicken broth
1 cup peeled, seeded, chopped tomatoes (or 1 cup drained canned diced tomatoes)
1 TBSP freshly squeezed lemon juice
1/2 cup rice
1 lb chicken breasts, cut into 1/2 inch pieces
1 tsp salt
1/2 tsp pepper
Directions:
In a large pot melt butter over medium heat. Add the onions, carrots, celery and apples. Cook until soft, about 5-8 minutes. Add the flour, curry and cloves. Cook 1-2 minutes; stirring constantly. Add the both, tomatoes, and lemon juice; stir to combine. Add rice and stir. Reduce heat and partially cover, simmering for 10 minutes. Stir occasionally. Add chicken and simmer 5-10 minutes until chicken and rice are cooked. Season with salt and pepper.
*My notes: I don't use the cloves because I'm not really a fan of their flavor. I use canned tomatoes and lemon juice from a lemon juice container. I also cook my chicken first. I can't remember if I cook my rice first of not. And next time I make it, I'm trying it with brown rice.
Ingredients:
2 TBSP butter
1 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
1 cup peeled, chopped, Granny Smith apple
2 TBSP flour
1 TBSP curry powder
1/2 tsp ground cloves
5 cups chicken broth
1 cup peeled, seeded, chopped tomatoes (or 1 cup drained canned diced tomatoes)
1 TBSP freshly squeezed lemon juice
1/2 cup rice
1 lb chicken breasts, cut into 1/2 inch pieces
1 tsp salt
1/2 tsp pepper
Directions:
In a large pot melt butter over medium heat. Add the onions, carrots, celery and apples. Cook until soft, about 5-8 minutes. Add the flour, curry and cloves. Cook 1-2 minutes; stirring constantly. Add the both, tomatoes, and lemon juice; stir to combine. Add rice and stir. Reduce heat and partially cover, simmering for 10 minutes. Stir occasionally. Add chicken and simmer 5-10 minutes until chicken and rice are cooked. Season with salt and pepper.
*My notes: I don't use the cloves because I'm not really a fan of their flavor. I use canned tomatoes and lemon juice from a lemon juice container. I also cook my chicken first. I can't remember if I cook my rice first of not. And next time I make it, I'm trying it with brown rice.
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