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california pasta salad

Monday, November 23rd, 2009

1 16 oz bag pasta (bow tie or curly)
1 bunch green onions
1 container cherry tomatoes
1 jar pitted kalamata olives
1 jar artichoke hearts (in water)
1 little container toasted pine nuts
1 package feta cheese
1 cup Parmesan cheese
1 bunch flat leaf parsley
1 bunch roasted asparagus

Dressing:
1/4 cup rice wine vinegar
1 or 2 large garlic cloves, minced
2 tablespoons dijon mustard
2/3 cup olive oil
salt and pepper

Cook pasta. While pasta is cooking, chop onions and parsley, slice cherry tomato and artichoke hearts. Drain pasta. Lay pasta out on cookie sheet to dry. Don’t put dressing on more than 20 minutes before serving.

Recipe courtesy of Jen Nowlin.

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oatmeal

Sunday, October 4th, 2009

Old Fashioned Oats

		Range Top		Microwave
Servings	1	2	3	1
Water*	1 cup	1 3/4 cups	2 1/2 cups	1 cup
Salt (optional)	dash	1/8 teaspoon	1/8 teaspoon	dash
Oats	1/2 cup	1 cup	1 1/2 cups	1/2 cup

* For thicker oatmeal use less water. For thinner oatmeal use more water.

Stove Top Directions
1. Stir oats into rapidly boiling salted water.
2. Cook about 5 minutes over medium heat; stir occasionally.
3. Remove from heat. Stir and serve.

Microwave Directions
1. For 1 serving, combine water, salt and oats in a 2-cup microwaveable bowl.
2. Microwave on high 2 1/2 to 3 minutes; stir occasionally.
3. Mix well before serving.

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chai tea syrup

Saturday, September 26th, 2009

chai-tea-syrup-recipe

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chicken divan

Tuesday, August 25th, 2009

2 packages (10 ounces each) broccoli, or 1 bunch fresh trimmed broccoli
2 cups sliced cooked chicken
2 cans condensed cream of chicken soup (or this recipe)
3/4 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder (optional)
3/4 cup shredded processed Cheddar cheese
1/2 cup soft bread crumbs, tossed with 1 tablespoon melted butter

Cook broccoli in a small amount of boiling water until crisp-tender; drain. Arrange the broccoli stalks in a greased baking dish. Arrange turkey or chicken over the broccoli spears. Combine the soup with mayonnaise, lemon juice, and curry powder; pour over all. Sprinkle with shredded cheese, then top with buttered bread crumbs. Bake at 350° for 25 to 30 minutes, until heated through.

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drink of summer ’09

Monday, August 24th, 2009

firefly-vodka

Dirty Arnold Palmer, Evil Arnold Palmer, Spiked Arnold Palmer…call it whatever you want…it’s damn good.

Mix Simply Lemonade with Firefly Sweet Tea Vodka to taste. Add as much vodka as you like. Enjoy!

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sabrett’s onion sauce

Sunday, August 16th, 2009

This recipe is supposed to be a copycat for the sauce served on Sabrett’s hog dogs, one of the more popular street hot dogs in New York.

1 1/2 teaspoons olive oil
1 medium onion, sliced thin and chopped
4 cups water
2 tablespoons tomato paste
2 teaspoons corn syrup
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 cup vinegar

1. Heat the oil in a large saucepan over medium heat.
2. Sauté the onion in the oil for 5 minutes, or until the onions are soft, but not brown.
3. Add the water, tomato paste, corn syrup, cornstarch, salt, and red pepper flakes, and stir together.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 45 minutes.
5. Add the vinegar and continue simmering for an additiona1 30-45 minutes, or until most of the liquid is reduced and the sauce is thickened.*
6. Makes about 1 cup.

* I personally have had to let this simmer much, much longer than the recipe.

Recipe found on Recipe Zaar.

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corn fiesta casserole

Tuesday, July 21st, 2009

1 Tablespoon vegetable or olive oil
2 Tablespoons diced onion
2 Tablespoons chopped pimentos
¼ cup chopped green pepper
1 cup fresh or frozen corn
1 cup cooked pinto beans
¼ teaspoon cumin
¼ teaspoon chili powder
2 Tablespoons butter
1 Tablespoon whole wheat flour
2 cups milk
1 cup yellow corn grits
1 ½ cups grated cheese

Sauté onion in oil till tender; stir in next five ingredients and heat through. Melt butter in saucepan, stir in flour; slowly add milk and grits. Stir until thick, mix in vegetables and one cup cheese. Pour into square baking dish. Sprinkle with ½ cup cheese and bake at 350 degrees F for 40-45 minutes.

Notes: I did not add the pimentos, green pepper or corn, but added canned chopped chilis instead. AND HAVEN ATE IT! I believe this dish also needs salt and pepper to taste. We did not The box says you can use soy milk and I imagine you could probably use soy cheese to make a vegan dish?

Recipe found on the back of the Arrowhead Mills Organic Yellow Corn Grits.

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cookbook cravings

Wednesday, June 3rd, 2009

I peeked in Ross today, looking for odds and ends, and stumbled upon a stash of cookbooks $6 or less. hello-cupcake

I seriously considered this Hello, Cupcake book for $3, but resisted the urge and placed the book back on the rack. Lucky for me I can pick it up at my library or check out their website for inspiration!

deceptive1

However, I couldn’t resist the urge and I bought Deceptively Delicious by Jessica Seinfield (yes, that’s funny man Jerry’s wife) for $5.49.

busy-moms
I also snagged Southern Living’s Busy Moms Weeknight Favorites for $6. Shanna had mentioned that she loves this cookbook (I hope this is the right one!) and I felt it would be worth having on hand as Haven gets older.

Posted in house and home, motherhood, recipes | No Comments »

cottage pudding cake

Monday, May 12th, 2008

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/4 pound butter
1/2 cup milk
1 egg

Preheat the oven to 400°F. Butter and lightly flour an 8-inch square cake pan. Mix the flour, baking powder, salt, and sugar together in a large bowl. Melt the butter in a small pan, remove from the heat, and stir in the milk and the egg, beating well. Add to the flour mixture and blend. Pour into the pan and bake for about 25 minutes, until a toothpick comes out clean.

Serve with fresh fruit and ice cream or whipped cream.

Recipe courtesy of Matt’s mom, Margie.

Cunningham, Marion. “Cottage Pudding Cake.” Recipe. The Fannie Farmer Cookbook. New York: Alfred A. Knoph, Inc., 1990. 584-585.

Posted in desserts, matt's family recipes, recipes | 1 Comment »

honey baked lentils

Friday, January 4th, 2008

1 cup lentils
2 cups water
2 tablespoons of honey
2 tablespoons of soy sauce
2 tablespoons of olive oil
1/2 teaspoon of ginger, grated
1 clove of garlic
1 small onion, diced
salt & pepper to taste

Bake in a covered dish at 350 until tender (about an hour and a half).

Recipe courtesy of Gwen, who found the recipe from Sara.

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