Recent Food Triumphs

Yummy food in our house recently!

Hummus Philly cheese fakes

Hummus pita sandwiches

Five spice Asian cabbage wraps

Spinach rissotto 

Lentil Dal over brown rice and carrot salad

Lemon and thyme roasted chicken

Lemon cheesecake

Homemade steaks with mushroom gravy

Roasted pork loin with veggie mash gravy!

Look what we had for dinner recently!

Baked eggs

3 large eggs
1 tsp butter
3 tbsp fresh homemade salsa
1 slice cheddar or other cheese

Heat oven to 350. In small ramekin use butter to grease sides and crack three eggs into ramekin. Be careful not to break yokes. Spoon over top the salsa and lay slice of cheese over top. Bake uncovered for 25-30 mins or until set. Serve immediately. Serves one generously.

Brown Rice and Broccoli Casserole

1 1/2  brown rice
4 cwater
1 head boccoli cut into florets and stem chopped too
1 can cream mushsoup
1 can cream of chix soup
1/2 c. water
1/2 onion chopped
1 tsp garlic
1 1/4 c water (or one can)
8 oz of shredded cheese, colby jack and cheddar mixed.

Cook brown rice in 4 c water until tender and beginning to split. Saute chopped broccoli and onion in 1tbsp butter and 1/2 c of water until bright green and softened/crisp. add the soups and 1 1/4 c water to a large bowl with the shredded cheeses. Stir to combine. Add the brown rice and the broccoli and onion mix and stir thoroughly. pour into a greased 9x13 dish and back for 30-35 minutes on 350. serves our family with no leftovers, or 7.

Corn Bread

1 1/4 c flour, all purpose
3/4 c corn meal/ corn flour
1/4 c sugar
1/2 tsp salt
2 tsp baking powder
1 c milk
1/4 c canola oil
1 egg
2 tbsp honey (we use local honey)
2 tbsp butter for slathering top of corn bread after you have bake it

preheat oven to 400. add olive oil to an 8x8 pan to grease it. Mix together the dry ingredients and whisk a bit until incorporated. add the wet ingredients and mix until just wet, will be a bit lumpy. Add to greased pan and bake 25-30 minutes or until golden brown or top when pressed bounced back. Slather with the butter as soon as you remove it from the oven, let cool 5-10 minutes before cutting. makes 9 generous portions.

Sweet Potato Chili

4 med - small sweet potatoes diced (or two large,about 2 cups)
1 large onion diced
2 tbsp chopped garlic
1tbsp olive oil
2 tbsp chili powder
1 tbsp cumin
1/2 tsp pepper
1 tsp salt
1 cup beef broth
1 cup water
1 (15 oz) can of tomato sauce
1 small can of chopped green chilies
2 tbsp brown sugar
1 can black beans (rinsed and drained)
1/4 c chopped cilantro
2 tbsp lime juice or the juice of 1 lime
1/4 tsp ground red pepper (opt.)

In a large pot heat oil and add onions, saute until tender. Add garlic and saute until soft, but not brown. add the chili powder, cumin, pepper, salt and sweet potatoes, stir to combine. Add the cups of water and broth. Simmer for 15 minutes. Add the tomato, brown sugar, beans and green chilies and then simmer for another 10-15 minutes. Take off heat, stir in the cilantro and lime juice, serve with tortilla chips and enjoy.

Cauliflower Soup

2 heads of cauliflower, chopped fine
2-3 carrots chopped fine
2 celery ribs chopped fine
1 onion chopped fine
4 tsp garlic chopped
1/2 c. butter
olive oil
flour
6-8 c. chicken broth
2 c. milk
cheddar cheese
salt and pepper

Saute onion in olive oil and butter. Add carrots and celery and cook until soft with a little gold color, remember color makes it taste good! Add cauliflower and garlic and continue to saute. Add maybe 1/4 c. flour and mix to coat. Cook for 2-3 minutes. Pour in chicken broth and cook until cauliflower is tender, about 10 minutes. Mash with a potatoe masher or simply leave this soup chunky. Stir in 2 c. milk and top each bowl with a sprinkle of cheese! serves 6.