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Spicy Balls w/ Salad
(this is adapted from an old issue of Delicious Living Magazine, February 2009, original recipe is called Spicy Chicken in Lettuce Cups)

1 pound ground turkey or chicken

Combine 6 TB soy sauce, 2 TB chicken broth, 1 TB cornstarch/arrowroot powder
Stir until smooth.
Place ground meat into a medium bowl and separate into 4-5 big lumps. Pour in mixture and mix slightly to cover all meat. Set aside for 10-15 minutes.

In a large skillet, heat 2-3 TB oil.
Add:
1/4 cup chopped red pepper (other colors work too!)
2-3 TB garlic
2 TB chopped FRESH ginger (fresh is way better, but powdered works in a pinch)
Cook, tossing often until softened but not browned.

Add in seasoned meat, crumbling it in and using a spatula to spread out in a fairly even layer. Let cook for about 1-2 minutes, until it begins to brown on one side. Turn to cook other side, breaking meat up into large chunks.
When meat is cooked through and very crumbly (maybe dime to quarter size chunks)
Add:
2 TB soy sauce
1/2 tsp red pepper flakes
(optional, will add quite a bit of spicy-ness!)
1/4 cup finely chopped green onion
3 TB freshly shopped cilantro
1 TB toasted sesame oil
(adds good flavor, but I have left out when I don’t have any)
Toss well with cooked meat mixture.
Serve on top a nice green salad and top with an Oriental dressing!
Or just balsamic vinegar and olive oil!

This is one of my favorites, though not a favorite of my husbands so I try and make it when he is gone for dinner!

This post is part of Pennywise Platter at Nourishing Gourmet!
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Lentil Confetti Salad
This is a yummy cold salad, perfect for warm evenings or lunches. The recipe is easily adaptable to veggies you have on hand or flavors you enjoy!
Dressing
4-5 TB balsamic vinegar or seasoned rice vinegar
3-4 TB olive oil
2-3 garlic cloves, minced
1/2 tsp salt (or to taste)
1/8 tsp pepper
1 tsp dijon mustard
Salad
1 cup dried lentils, cooked*
1 1/2 cups frozen corn,
(you can cook slightly if you like, I usually don’t- it thaws quick enough I add to the salad and serve)
2 medium carrots, thinly sliced or coarsely diced
1 stalk celery, diced
1 red bell pepper, diced
1/4 cup red onion, diced (green onion works too!)
2 TB fresh basil, chopped (mint is a nice variety too!)
Lettuce leaves, pita bread or tortilla to serve in
In a small bowl, combine dressing ingredients, mix well and refrigerate
Combine cooked lentils*, corn, carrots, celery, peppers, onion and basil. Pour dressing over salad and mix gently but well. Refrigerate at least one hour to blend flavors.
Serve either in a “lettuce cup” or in a pita pocket or rolled a tortilla shell.
Makes about 6- 1 cup servings
*to cook lentils, soak 12-24 hours, drain off water and recover with water. Bring to a boil, reduce heat and let simmer till lentils are cooked. Tender but not mushy! Maybe 20-30 minutes? Drain, rinse with cold water and drain well.
Credit for the original recipe, this is slightly changed, goes to a friend who got it from a Pillsbury recipe book a long time ago!


This post is part of Pennywise Platter over at Nourishing Traditions

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Does anyone else remember this book?

I think of it every time I make split pea soup. I am more a George here as I really don’t care for split pea soup all that much. I can eat a small bowl, but that’s about it and I usually have trouble getting rid of leftovers since it’s hard to make a small batch of soup 🙂 BUT, my husband really likes split pea soup and so I make it a couple times a year for him. And this is a good week to make it cause I have a ham bone leftover from the ham I cooked earlier this week. (Not really for Easter, we had leftovers on Easter evening, and I cooked the ham on Monday!) Here’s the recipe I am using, it does taste pretty good for split pea soup……….. anyone want to come over for leftovers tomorrow? How do you think this would freeze?

Oh and if you are looking for other good uses for leftover ham – here’s a post from Money Saving Mom with some ideas……. the white bean soup is on my list to try too!
Split Pea Soup
2 cups dried split peas, soaked overnight and drained
Add:
1 qt chicken stock and/or water- may need to add a little more during cooking
1 1/2 pound ham shank bone
1 large onion, diced
4 cloves garlic, minced
1/2 tsp sea salt (more to taste)
1/4 tsp black pepper
1/4 tsp dried marjoram
1- 1 1/2 cups diced carrots
2 potatoes, chopped
Bring to a boil and simmer 4-6 hours. Stir occasionally and add more liquid if you think it needs it. I find if I cook it covered it keeps more liquid in there 🙂 Remove ham bone and take off any meat you want to add back in to soup – or add in leftover diced ham to warm through. Serve with warm bread and a salad!
This is easily adaptable to the crockpot as well.
I would love any thoughts on if you think this would freeze okay……… I may have to give it a try!
This post is part of Pennywise Platter over at Nourishing Gourmet!

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>Lemonade

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With the days getting warmer I have been enjoying making lemonade lately. Here’s the recipe I have been using, you can adjust your sweetener to your taste, and yes, any type of sugar would work as well, but I wanted to try and find one with honey that I liked to avoid more refined sugar! And to mix it up somedays I make it with lime juice instead of lemon 🙂

1/2 cup honey
Mix with about 1 cup boiling water and stir to dissolve.
Add 1/2 cup lemon juice and stir.
Pour into a 1 quart jar and add water till full.
Refrigerate till cold and enjoy!

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Salmon Salad Sandwiches
(I like this best hot, but it could easily be eaten as a cold sandwich as well!)
9 ounces Salmon, ready to eat
(canned & drained, cooked & flaked apart, or however you like)
2 hard boiled eggs, smashed
1/4 cup yogurt
1/4 cup sour cream
1/2 cup mayo
4 green onions, chopped finely
3-4 garlic cloves, minced
2 TB slivered almonds
1 tsp dried parsley
1 tsp sea salt
1/4 tsp pepper
1/4 tsp dill seed
(I think this sounded good to me cause I am pregnant. You could easily leave out or replace with some finely diced pickles which is what I really wanted to put in, but didn’t have in the house!)

Throughly combine all ingredients. Chill until ready to make and serve. (If you are keeping more then 12 hours or so, you might want to add your almonds just before serving. I made it a couple hours before dinner and it kept fine, but the almonds could start to loose their crunch!)

To serve hot: put salmon salad on one piece of bread and layer some red onion, tomatoes and cheese on another piece of bread. Place under broiler or toaster oven till salad is warm, bread is toasted and cheese melted. Put both pieces of bread together and serve!
To serve cold – skip the warming part 🙂

My husband wasn’t too sure about this when he asked what was for dinner. I got a rather skeptical look. But after eating it, he said it “was pretty good”. I loved it. And the boys both ate a small sandwich and were happy.


This post is part of Pennywise Platter at Nourishing Gourmet!

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Not from the Campbell’s can………… but based off it!

Italian Wedding Soup
8 cups chicken stock/water
(I used about half and half, obviously if you have alot of stock, this would be wonderful with all stock, but I used half and half cause that’s what I had out! And I started with about 6 cups but ended up adding a couple more cups during cooking, so you could either just start with it all or add more as needed!)

Add:
1 small onion, finely chopped
4-6 garlic cloves, minced
2 tsp basil
2 tsp salt
(might need more – I would let people add their preference while serving though)
1 tsp pepper

Bring to a boil and add:
1 cup acni de pepe pasta

Let cook 7-10 minutes and add:
2-3 cups COOKED mini meatballs – think child’s bite size
(I used 1/2-3/4 of a pound, made the meatballs and cooked in the oven earlier in the day. I often make a couple cups of mini meatballs when I make other meatballs and freeze them to make meals like this a little easier!)
2 cups fresh or frozen spinach

Cook till everything is warmed through and spinach is cooked down – maybe 20-30 minutes.
Serve hot with fresh bread!

This post is part of Pennywise Platter at Nourishing Gourmet

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(yes, that’s my baby girl…. last Christmas…. she’ll be 1 next week….. where did my baby go?)


I am hoping no one on my Christmas list is reading this………… if you are either stop reading or act surprised come Christmas!
This year most everyone is getting some form of this idea, some more then others, some a portion of it….. depending on the person, family and such.
I am taking a basket
(Goodwill often has nice ones, reasonably priced!)
or a reusable grocery sack and making
“Breakfast Bags/Baskets”,
here’s my current thoughts on what’s going inside!
Granola (see recipe below)
(I am thinking in a clear sack, tied with a pretty ribbon!)
Biscuit mix and a jar of homemade jam
( I just followed the directions on the Pomona Pectin insert for the kinds of fruit I used, so far I have made peach, strawberry and blackberry and I am planning on make THIS recipe later this week when my pears get ripe)
Pancake/Waffle mix
Hot cocoa mix
Box of tea
(watch for sales and coupons to stock up almost free!)


I am still working in my biscuit and pancake mix……… combining some “classic” ones I have and trying to make a little healthier, while not requiring refrigeration! I will share down the road when I figure out my recipe exactly. BUT, basically, it will be all the dry ingredients all ready mixed with a note attached on how much water/milk and eggs to mix together before making.


Granola
Mix together:
6 c. oats
2 c. bran cereal
¾ c. slivered almonds
¾ c. sunflower seeds
1 c. flaxseed meal
Heat in saucepan till blended:
1 c. honey
½ c. maple syrup
1/3 c. coconut oil
Pour over dry mixture and blend thoroughly
Pour into a shallow baking pan and cook at 250 for 2? hours, stirring every 30-40 minutes – (I forgot to time how long I actually cooked it!)
Cool completely
Add:
1 c. assorted nuts, chopped
1 c. coconut flakes
½ c. raisins
1 c. dried fruit
½ c. dark chocolate chips (if you like chocolate in your granola, my husband didn’t care for the chocolate, but liked the rest!)
Store in an airtight container. Serve with milk or over yogurt.

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