Thursday, February 19, 2015

Veggie Chili


We loved this recipe...super hearty, but meatless, with both a vegan (no cheese or sour cream for toppings) and a vegetarian option.  Its super healthy, packed with veggies, and really satisfying.  Its delicious!

Veggie Chili
From the Pioneer Woman Cooks

  • 2 Tablespoons Olive Oil
  • 4 cloves Garlic, Minced
  • 1 whole Large Onion, Diced
  • 1 whole Red Bell Pepper, Seeded And Diced
  • 1 whole Yellow Bell Pepper, Seeded And Diced
  • 1 whole Green Bell Pepper, Seeded And Diced
  • 2 whole Carrots, Peeled And Diced
  • 2 stalks Celery, Diced
  • 1 whole Jalapeno, Seeded And Finely Diced
  • 3 cups Vegetable Broth (can Sub Chicken Or Beef Broth If You Prefer)
  • 1 can (12 To 14 Ounces) Plain Tomato Sauce
  • 1 can (10 Ounce) Ro-tel (diced Tomatoes And Chiles)
  • 1/2 teaspoon Salt, More To Taste
  • 1 teaspoon Ground Oregano
  • 1 Tablespoon Ground Cumin
  • 2 Tablespoons Chili Powder (more To Taste)
  • 1 can (14 Ounces) Kidney Beans, Drained And Rinsed
  • 1 can (14-ounce) Pinto Beans, Drained And Rinsed
  • 1 can Garbanzo Beans, Drained And Rinsed
  • 1 can Black Beans, Drained And Rinsed
  • 1 whole Large Zucchini (or 2 Medium Zucchini), Diced

In a large pot, heat the oil over medium heat. Add the garlic, onion, 3 colors of bell pepper, carrots, celery, and jalapeno, then cook for about 5 minutes, stirring occasionally, until starting to soften. Add the oregano, cumin, chili powder, and salt. Stir and cook for a few more minutes.
Pour in the broth, tomato sauce, and Ro-tel. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the beans and zucchini, stir, then cover and simmer for 30-45 more minutes, depending on how soft you like your beans.  Taste and adjust seasonings.
Serve with sour cream, cheese and tortilla chips.

Monday, February 9, 2015

Pizza Dip

I know this sounds fatty and disgusting and it probably is really fatty but it is SOOO yummy. A friend of mine made it for a super bowl party and I was gushing over it as was everyone else. Just think of a more creative name for it :) Use french bread or pita to dip in it.


Pizza Dip

Mix together:

8 oz cream cheese softened
3/4 c light mayo
1 c shredded mozzarella
6 oz sliced pepperoni
2 plum tomatoes chopped
8 black olives chopped

Bake at 350 for 30 min

serve with sliced crusty bread or heated pita

Sunday, February 1, 2015

Browned Butter Brussels Sprouts Pasta with Hazlenuts



If you couldn't tell I am loving everything from Two Peas and their Pod website right now. This pasta only added to my love. Super simple and easy but the funnest combination of flavors. I couldn't find hazelnuts at the local store so I just used Almonds but I bet Pine nuts would be really good in it as well.

ingredients:

6 tablespoons butter
8 ounces whole wheat pasta (we used DeLallo Organic Whole Wheat Orecchiette)
1/2 cup hazelnuts
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon shallot, minced
2 cups chopped brussels sprouts, stems removed
1/3 cup Parmesan cheese
Salt and freshly ground black pepper, to taste

directions:

1. First, brown the butter. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; set aside.
2. Bring a large pot of water to boil. When the water comes to a rolling boil, add a little salt, then add the pasta. Cook pasta to al dente, cooked through but still a little firm. When the pasta is done cooking, drain and set aside.
3. Meanwhile, in a small sauté pan over medium heat, toast the hazelnuts until they become lightly browned and fragrant, about 5-7 minutes. (You can also toast the hazelnuts in the oven at 350 degrees F for 8 to 10 minutes — watch closely to prevent burning.) Place the toasted hazelnuts on a towel and rub together to remove the skin. Roughly chop the hazelnuts and set aside.
4. In a large pan, heat the olive oil over medium-high heat. Add the garlic and shallot and cook for 2 minutes. Add the brussels sprouts and cook until tender, about 5-7 minutes. Stir in the pasta and hazelnuts. Pour browned butter over the pasta and sprouts. Stir well. Cook until pasta is heated. Stir in the Parmesan cheese and season with salt and black pepper, to taste. Serve immediately.

Wednesday, January 7, 2015

Garden Chowder Soup

It is SUPER cold weather in Dallas right now.  Time for some soup!  This was delicious- definitely not the lightest soup, but we all really enjoyed it.  I even added some kale and asparagus to it.  I'm sure you could also add any veggies you'd like.
Garden Chowder Soup

2 Medium Zucchinis
1 Medium Onion, Chopped
2 T Fresh Parsley, Minced
1 tsp Dried Basil
1/3 c Butter
1/3 c Flour
1 tsp Salt
1/4 tsp Pepper
3 c Vegetable Broth
1 tsp lemon juice
2-3 Tomatoes, Diced
1 12oz can Evaporated Milk
1 can Corn
1/2 cup chopped kale, optional
1/3 c Parmesan Cheese, grated
2 c Cheddar Cheese

Over medium heat saute the onion, zucchini, parsley, and basil in butter until vegetables are tender. Stir in flour, salt and pepper. Gradually stir in vegetable broth. Add lemon juice; mix well. Bring to a boil; cook and stir for two minutes. Add tomatoes, milk, and corn; bring to a boil. Reduce heat; cover and simmer for five minutes or until corn is tender. Just before serving, stir in cheese just until melted. Serve.

Sunday, January 4, 2015

Jones Peach French Toast



I had this at a baby shower recently and it blew my mind! (And I typically am not a fan of breakfast food) Had to jot this recipe down. It does require over night prep FYI

Jones Peach French Toast

Ingredients: 

1 cup brown sugar
1/2 cup butter
2 T. water
1 29 oz. can peaches (sliced, drained)
8 slices of French bread (or the cinnamon swirl bread from great harvest)

5 eggs
1 1/2 cup milk
1 T. vanilla
cinnamon for sprinkling 

Bring sugar, water, and butter to a boil and simmer for about 5-7 minutes. Pour in bottom of 9x13 glass pan. Pour sliced peaches on top of brown sugar mixture. Mix eggs, milk, and vanilla. Slice bread and dip each slice of bread in the egg mixture, then line up bread in pan. Sprinkle with cinnamon (to taste) and cover with tin foil and refrigerate over night. 

Remove 30 minutes before baking. Bake for 20 minutes covered at 350, then take off cover and bake for additional 25-30, until golden brown. Serve with whipped cream, syrup, and berries. 

Here is the syrup recipe that I use (if you haven't already had this, prepare yourself. It will blow your mind. Oh, and I always double the recipe. Trust me.)

3/4 cup sugar
1/2 cup buttermilk
1/2 cube butter
1/2 t. baking soda
1 t. vanilla

Heat sugar, buttermilk, and butter to boiling. Boil for one minute. Remove from heat. Add vanilla and baking soda. Stir well until foam is gone. Serve warm. 

I know that you can add corn syrup to help with the syrup like consistency, but I rarely have corn syrup in my cupboard and this works just as well for my family. 

Monday, December 15, 2014

French Chocolate Molten Cake



A french girl in Jeremiah's section at HBS came over a few weeks ago and made these cakes for us. If you are a chocolate lover then you will LOVE these. So so goodand perfect with some vanilla ice cream. I've never been a huge fan of molten chocolate cause I feel like it had weird ingredients but this is simple and rich. But mostly I'm posting it to keep a record of it.

Ingredients (for 5/6 ramekins):
200g (7 oz) of dark chocolate (I use 70% in general of Lindt if available) 
120g (1/2 c) of butter
90g (~1/2 c) of sugar
5 eggs
2 tablespoons of flour

Recipe:
1.       Preheat the oven (400F)
2.       Brake the chocolate in pieces and put 5/6 pieces aside (one per ramekin)
3.       Slowly melt the chocolate with the butter (putting metal bowel in pot of hot water and heating up on stove)
4.       Mix the eggs with the sugar and mix it until the batter becomes a little clearer and foaming. Then add the flour. Mix again.
5.       Add the melted chocolate and mix well.
6.       Fill each ramekin with the batter. Add one piece of chocolate per ramekin, and push it down slightly so that it will ‘disappear’.
7.       Bake for 9 minutes exactly. The test if it is done is if the middle doesn't jiggle.

Monday, December 8, 2014

Broccoli- Cauliflower Casserole

I made this for Thanksgiving dinner and thought it was super delicious.  Its a vegetable indulgence, if you will....and I mean that in that its not necessarily low-fat.  But, its a great vegetable dish for a nice dinner because you can make it ahead of time and it can sit on the counter for a good amount of time while you pull the dinner together and still taste fresh and not soggy.  I didn't use the breadcrumb and butter topping (save the calories and time!) and it was still fantastic, so its not a necessary step.
Broccoli-Cauliflower Casserole
Adapted from The Pioneer Woman

  • 1 head (large) Broccoli
  • 1 head Cauliflower
  • 6 Tablespoons Butter
  • 1/2 whole Medium Onion, Diced
  • 2 cloves Garlic, Minced
  • 1/4 cup Flour
  • 2-1/2 cups Low Sodium Chicken Broth
  • 4 ounces, weight Cream Cheese, Room Temperature
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Seasoned Salt, More To Taste
  • 1-1/2 cup Grated Monterey Jack Cheese, More To Taste
  • 1 Tablespoon Butter (optional)
  • 1/3 cup Seasoned Breadcrumbs (optional)a

Preparation Instructions

Break the broccoli and cauliflower into small florets, cutting off the thick stalks as you go. Steam them for 3 to 4 minutes until the broccoli is bright green, then remove them from the heat. Set aside.
In a large skillet, melt the 6 tablespoons of butter and saute the onion and garlic until the onion starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the top, whisk to combine, and cook for another 45 seconds. Pour in broth, whisking constantly, then cook until the sauce thickens. Reduce the heat to low and add the softened cream cheese, salt, pepper, seasoned salt, and paprika. Stir to combine until the sauce is nice and smooth. Taste and adjust seasonings, making sure it's nice and flavorful! Keep warm.
(Optional topping) In a small bowl, stir together the breadcrumbs and melted butter. Set aside.
Mix and layer the broccoli and cauliflower in a large casserole dish. Pour on the cream sauce, then sprinkle on the cheese. End with a sprinkling of breadcrumbs. Bake in a 375 degree oven for 25-30 minutes, until cheese is melted and bubbly and the breadcrumbs are golden brown. Serve warm.