Monday, July 26, 2010

An International Bunch of Recipes

Today we made a Black Bean & Sweet Corn Quinoa Salad, if you have not tried Quinoa yet you should, its good for you, easy to make and very versatile!

1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups chicken or vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen sweet white corn
2 (15-ounce) cans black beans, drained and rinsed
1/2 cup cilantro, chopped

In a medium pot, heat the olive oil over medium heat. When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.

Add the quinoa and cover with broth. Stir in cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).

Stir in the frozen corn and black beans. Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes. Stir in the cilantro. Serve warm or chilled – it is delicious both ways!

We prepped the Roasted Corn Quesadillas and will be eating them shortly, the sour cream looks great and the mixture for the quesadillas tastes so good ~ add cheese and how can we go wrong?!
* 1/4 cup chipotle peppers in adobo sauce, minced
* 1/2 lime, juiced
* 1 cup sour cream
* 3 ears white corn on the cob
* 2 tablespoons olive oil
* 1 jalapeno, seeded and minced
* 1/4 red onion, diced
* 1/2 cup black beans
* 2 Roma tomatoes, diced
* 2 tablespoons diced roasted red bell peppers
* 1/2 teaspoon sea salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 teaspoon ground cumin
* 6 tablespoons freshly chopped cilantro leaves, divided
* 6 ounces Jack cheese, shredded
* 6 ounces Cheddar, shredded
* 8 medium flour tortillas
* 5 tablespoons, sliced scallions


Preheat grill to high. Preheat oven to 375 degrees F.

Mix diced chipotle, lime juice and sour cream, and refrigerate for 1 hour.

Over medium flame or on a grill pan, roast corn. Let cool and cut kernels off cob.

In a medium saute pan over medium-high heat, add olive oil, jalapenos, red onions, and black beans. Saute until the onions are translucent. Add the tomatoes, corn kernels and roasted bell pepper. Stir and saute for 3 minutes and add salt, pepper, cumin and 3 tablespoons of cilantro. Remove the pan from heat and let rest.

Evenly distribute mixture, the remaining cilantro and cheeses among 4 tortillas. Top with remaining tortillas.

Place tortillas on a baking sheet and place in the oven. Cook for about 10 minutes, until cheeses have melted and the quesadillas are warmed through. Cut each into 6 pieces.

Serve with chipotle sour cream garnished with scallions.

I don't go out of my way to follow a recipe exactly if I know that what I have will work just the I did not take corn off the cob when it was easier to take it out of the freezer today. Some things you can't mess with and I don't like to change a recipe the first time I try it but I am sure the corn will be ok!

Pesto Shrimp Pasta was next up on the list...


* 8 ounces uncooked spaghetti
* 1 cup loosely packed fresh basil leaves
* 1/4 cup lemon juice
* 2 garlic cloves, peeled
* 3 tablespoons olive oil, divided
* 1/2 teaspoon salt
* 1 pound fresh asparagus, trimmed and cut into 2 inch pieces
* 3/4 pound uncooked medium shrimp, peeled and deveined
* 1/8 teaspoon crushed red pepper flakes


1. Cook spaghetti according to package directions. Meanwhile, in a blender or food processor, combine the basil, lemon juice, garlic, 1 tablespoon oil and salt; cover and process until smooth.
2. In a large skillet, saute the asparagus in remaining oil until crisp-tender. Add the shrimp and pepper flakes. Cook and stir until shrimp turn pink. Drain the spaghetti; place in a large bowl. Add basil mixture; toss to coat. Add shrimp mixture and mix well.

There was a frozen pie crust in the freezer that needed to be used up so we made a Mushroom Spinach Quiche. No special recipe for this one...frozen pie crust, whatever vegetables (mushrooms were on sale) or meat you like, swiss cheese and a combination of about 4 eggs and a couple cups of heavy cream because well that's what makes it taste so good :)

There is a London Broil marinading for a day or so in garlic, salt, red wine, balsamic vinegar, soy sauce and honey. You would have to try pretty hard to ruin a London Broil (well overcooking it would do it) but I have yet to try a marinade I didn't like on this piece of meat.

We told the kids weeks ago that we would make cookies and well Aunt Kelly is learning not to open her mouth unless she can deliver because kids do not forget such statements, ever! So we made chocolate chip cookies, just the Nestle Toll House recipe nothing fancy, but super yummy!

OK, hope that gives you all some good ideas. We are less than 5 months until Christmas, cold weather and even yummier recipes :)

Monday, July 12, 2010

Lebron sucks!

Today we got to a late start because we had a sleep over last night. Lots of fun and little lets get right to it!

Lemon Pasta with Roasted Shrimp
~ Ingredients

* 2 pounds (17 to 21 count) shrimp, peeled and deveined
* Good olive oil
* Kosher salt and freshly ground black pepper
* 1 pound angel hair pasta
* 4 tablespoons (1/2 stick) unsalted butter, melted
* Zest and juice of 2 lemons


Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they're pink and cooked through.

Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.

Hummus and Grilled Vegetable Wrap ( a favorite of ours )


* 2 medium zucchini, cut lengthwise into 1/4-inch slices
* 2 teaspoons olive oil
* 1/8 teaspoon salt
* Pinch freshly ground black pepper
* 1 cup store-bought hummus
* 4 pieces whole-wheat wrap bread (about 9 inches in diameter)
* 1/4 cup pine nuts, toasted
* 1 medium red bell pepper, thinly sliced
* 2 ounces baby spinach leaves (2 cups lightly packed)
* 1/2 cup red onion thinly sliced into half moons
* 1/4 cup fresh mint leaves


Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.

Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.

Per Serving: Calories 320; Total Fat 15g (Sat Fat 2g, Mono Fat 6g, Poly Fat 6g); Protein 12g; Carb 42g; Fiber 8g; Cholesterol 0mg; Sodium 795mg

Smoked Chile Cole Slaw


* 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
* 2 tablespoons chipotle peppers in adobo sauce
* 2 tablespoons fresh lime juice
* 2 teaspoons honey
* 1 teaspoon ground cumin
* 1 pinch Kosher salt and freshly ground black pepper (optional)
* 1 medium head green cabbage, finely shredded
* 2 large carrots, finely shredded
* 1 small onion, halved and thinly sliced
* 1/4 cup chopped fresh cilantro


1. Combine Hellmanns® or Best Foods® Real Mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving.

We also made home salsa , which we have made before....also some pork chops marinated in Worcestershire sauce for the afternoon with some "sloppy potatoes" they do not look very appetizing but they are.

Sloppy Potatoes

slice some potatoes and onions thin and simmer in water till soft, like a inch of water at most put the lid on the pan it will cook faster, then when they are soft and starting to break up add milk or cream (maybe a 1/2 cup) and butter , salt and pepper to taste, let them heat through and thicken up. you can also add cheese on top if you want them even a little better :)


Monday, July 5, 2010

summer can't go by fast enough!

So ok last week I (Kelly) had to work Sunday so it was a short weekend and we only made salsa and fish tacos on Monday. But these fish tacos were super good, better than the ones we have made before. We also have pictures to add from the wraps we made a few weeks back, these were awesome and vegetarian too!

Fish Tacos with Lime-Cilantro Crema
* Crema:
* 1/4 cup thinly sliced green onions
* 1/4 cup chopped fresh cilantro
* 3 tablespoons fat-free mayonnaise
* 3 tablespoons reduced-fat sour cream
* 1 teaspoon grated lime rind
* 1 1/2 teaspoons fresh lime juice
* 1/4 teaspoon salt
* 1 garlic clove, minced
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon ground red pepper
* 1/8 teaspoon salt
* 1/8 teaspoon garlic powder
* 1 1/2 pounds red snapper fillets
* Cooking spray
* 8 (6-inch) corn tortillas
* 2 cups shredded cabbage
Preheat oven to 425°.
To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Today we made...
Roast Beef Sandwiches with Lemon-Basil Mayonnaise and Roasted Red Onions.
* 3 large red onions (about 2 1/2 pounds), each cut through stem into 8 wedges, peeled
* 7 tablespoons extra-virgin olive oil
* 1/4 cup balsamic vinegar

* 1 cup mayonnaise
* 1/4 cup chopped fresh basil
* 1 1/2 tablespoons fresh lemon juice
* 2 1/4 teaspoons grated lemon peel

* 6 4x3-inch pieces ciabatta,* halved horizontally
* 16 ounces thinly sliced roast beef
* 2 cups arugula

Preheat oven to 425°F. Line large rimmed baking sheet with foil. Gently toss red onions, 5 tablespoons oil and vinegar in large bowl. Sprinkle with salt and pepper. Arrange onions in single layer on prepared sheet. Bake onions until brown at edges and just tender, about 40 minutes. Cool.

Mix mayonnaise, basil, lemon juice, lemon peel and 2 tablespoons oil in small bowl. (Onions and mayonnaise can be made 2 days ahead. Cover separately and chill.)

Spread mayonnaise over cut sides of bread. Place bottom halves on plates. Top with roast beef, onions and arugula. Cover with top halves of bread.

And a Black Bean and Couscous Salad
* 1 cup uncooked couscous
* 1 1/4 cups chicken broth
* 3 tablespoons extra virgin olive oil
* 2 tablespoons fresh lime juice
* 1 teaspoon red wine vinegar
* 1/2 teaspoon ground cumin
* 8 green onions, chopped
* 1 red bell pepper, seeded and chopped
* 1/4 cup chopped fresh cilantro
* 1 cup frozen corn kernels, thawed
* 2 (15 ounce) cans black beans, drained
* salt and pepper to taste


1. Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
3. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

And we also made: Crepes with Goat Cheese and Smoked Salmon sprinkled with Capers.
Ingredients are crepes, goat cheese, smoked salmon and capers ~ duh! Only problem with this meal is that the kids like goat cheese and smoked salmon, they seem to like anything expensive and delicious!

Lastly...Teriyaki and Sesame Noodles with Shrimp
This was just a box mix of noodles from Aldis that we added sauteed shrimp to it, which made all the better.