- Cut the squash into large chunks and bake at 350 until soft, 30-45 minutes.
- Meanwhile, saute the onion in olive oil until soft. Add apples, cover and keep cooking for 5 minutes. Add garlic and saute an additional minute. Set aside.
- Remove cooked squash from peel and add to onion mixture. Add one can of broth. Puree with an immersion blender or in batches in a blender.
- Add milk and stir. If it's too thick, add a bit more milk.
- Salt and pepper to taste.
Wednesday, September 30, 2009
Monday, September 21, 2009
- Preheat oven to 350 degrees.
- Saute onion in a little oil until soft and starting to brown. Add red pepper and continue cooking for 2-3 minutes. Add garlic and saute an additional minute. Set aside.
- Combine beans, salsa, corn and sour cream. Add onion mixture and stir until blended.
- Spray 9x13 pan with oil. Layer half of the torn tortillas on the bottom. Cover with the bean/sour cream/onion mixture. Sprinkle with half of the grated cheese. If you're adding chicken, put it on now. Top with remaining tortillas.
- Carefully pour one can of enchilada sauce over entire casserole. Try to cover eachtortilla with a little bit of sauce. Sprinkle remaining cheese on top. (At this point you can cover it and put it in the fridge until you're ready to bake it. Make sure to add 15-20 extra minutes of cooking time if it's cold when you put it in the oven .)
- Cover with foil and bake for 15 minutes. Remove foil and continue baking an addition 15 minutes, until heated through and starting to bubble on top.
- Serve hot and garnish with chopped cilantro, sour cream and black olives.
Wednesday, September 16, 2009
- Put chicken in crockpot; it's okay if it's still frozen. Top with beans, salsa and corn.
- Cover and cook on low for 6-9 hours, or high for 4-5. Cooking time will vary depending on whether or not your chicken is frozen and how big the pieces are. Check on it at the minimum number of hours so that it doesn't get dried out.
- Serve with corn chips used as dippers.
Friday, September 11, 2009
1 1/2 cups all purpose flour (I use a gluten free blend I make myself)
2 or 3 teaspoons cinnamon (use the good stuff, it makes such a difference)
1/2 teaspoon baking soada
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg (more flavor if you use fresh)
1 cup sugar (or less, it’s pretty sweet if you use all)
1 cup shredded zucchini (unpeeled)
1/4 cup cooking oil (can substitute applesauce)
1/2 teaspoon zest of lemon peel
1/2 or more cup of chocolate chips
In mixing bowl combine flour, cinnamon, baking soda, salt, backing powder, and nutmeg. In another mixing bowl combine everything else except the chips. Mix well. Add the flour mixture to the rest and mix until combined. Stir in the chocolate chips.
Pour into a greased loaf pan and bake at 350F for 55-60 minutes (check doneness with a toothpick). Cool on wire rack. Makes one loaf. Double and freeze a loaf, freezes well.
- Heat oven to 325 degrees. Grease a 9-inch square pan.
- Combine lemon juice and milk in small bowl. Set aside to curdle.
- Whisk the cornmeal, flour, baking powder, baking soda, sugar and salt in a large bowl. Push dry ingredients to the sides of the bowl and make a well.
- Crack the eggs into the well and stir lightly. Then add the milk/lemon juice. Stir quickly until almost combined. Finally, add the melted butter and blend.
- Pour batter into greased pan. Bake until the top is golden brown and lightly cracked, about 25 minutes.
- Cool on a wire rack for 5-10 minutes and then serve warm.
Tuesday, September 8, 2009
- Combine chocolate chips and half and half in a microwave safe bowl.
- Heat at 50% power until chips melt, stirring periodically until creamy and smooth.
- Transfer to a small crock pot or fondue pot.
- Start dipping.
- Don't lick the inside of the crock pot or fondue pot when you're done... you could burn your tongue.
- Melt the butter in a small saucepan over medium heat. Add the garlic and saute until just starting to brown, around 1 minute. Whisk in flour until blended.
- Whisk in the milk and chicken broth.
- Continue cooking until it thickens and starts to boil, 2-4 minutes. Reduce heat to low.
- Gradually add the cheese, stirring until it's melted.
- Stir in the salsa. If sauce seems too thick, add a little chicken broth.
- Transfer the sauce to a fondue pot and set the flame to keep it warm.
- Start dipping
Friday, September 4, 2009
- Combine flour, sugar and salt in bottom of pie plate.
- Add milk to oil and whisk until blended.
- Pour oil/milk mixture over flour and combine. Once blended, press into pie shell to form crust.
- Preheat oven to 350 degrees.
- Saute onions until soft and starting to brown. Add garlic and continue cooking for 30-45 seconds. Set aside.
- Whisk eggs, milk and salt and pepper.
- Spread onion and garlic around bottom of crust. Add optional additions. Top with grated cheese.
- Pour egg mixture into crust. Dot top with small pieces of butter (this helps keeps the top tender).
- Bake for 35-45 minutes until set and starting to brown on top.
Wednesday, September 2, 2009
- Microwave the diced vegetables briefly so that they're partially cooked. (Put in the fridge if you're not going to use them right away.)
- Preheat oven to 350 degrees.
- Give each person a tostada shell and have them layer their selected ingredients putting cheese on the top.
- Place the tostadas on a cookie sheet and bake for 5-7 minutes, until cheese is bubbly.
- Serve with salsa, guacamole or hot pepper sauce.
Tuesday, September 1, 2009
- Preheat oven to 375 degrees.
- Cream butter and sugars. Add eggs and vanilla.
- Stir in salt, baking powder and baking soda.
- Add flour and then oats. Mix well.
- Stir in chocolate chips, Heath bar and nuts (if desired).
- Spoon onto cookie sheet leaving 2" between... these will spread as they bake.
- Bake for 9-10 minutes. Remove from oven while they still look a little under done. Cool for 5 minutes on pan and then transfer to a cooling rack.
- Eat immediately with a glass of milk. Save a few for your kids or wipe your mouth well to remove the evidence.