These recipes were tucked away in the back of a Taste of Home Food Magazine (February and March 2010, pgs. 81-82). I almost overlooked them, but came across thought they looked interesting when browsing old recipe magazines for inspiration. I was nervous trying them, but they were relatively easy and completely worth the effort. Don’t cheat with regular rice. The minted rice sounds different, but completely makes the meal! This dish goes great with some sliced cucumbers and tomatoes on the side.
MINTED RICE
1 cinnamon stick (3 in.)
2 whole cloves
1/8 tsp. cumin seeds
2 tsp. canola oil
1 cup uncooked long grain rice
2 cups water
½ cup fresh mint, minced
In a large saucepan over medium heat, saut̩ the cinnamon, cloves, and cumin seeds in oil until aromatic, about 1-2 minutes. Add rice; cook and stir until lightly browned. Add water and mint. Bring to a boil. Reduce heat; cover and simmer for 15 Р20 minutes or until rice is tender. Once rice is at desired tenderness, fluff with a fork. Discard cinnamon and cloves. Serve with curry recipe below.
GARBANZO CURRY
1 medium onion, chopped
1 cinnamon stick (3 in.)
1 Tbsp. canola oil
1 tsp. curry powder
1 garlic clove, minced
¼ tsp. minced fresh gingerroot
1 can garbanzo beans (15 oz), drained and rinsed
1 cup water
1, 8 oz. can tomato sauce
2 Tbsp. lemon juice
½ tsp. salt
½ cup minced fresh cilantro
While rice is steaming, sauté onion and cinnamon in oil in a large skillet until onion is tender. Add the curry, garlic, and ginger; cook 1 minute longer. Add the garbanzo beans, water, tomato sauce, lemon juice, and salt; bring to a boil. Reduce heat; simmer uncovered for 4-6 minutes or until slightly thickened. Discard cinnamon; stir in cilantro.
Saturday, October 30, 2010
THANKSGIVING'S ONLY A MONTH AWAY! ENJOY SOME THANKSGIVING FOOD EARLY
Even though Thanksgiving is nearly still a month out, I decided the cool weather provided the perfect opportunity for some delicious Thanksgiving inspired food! We invited some friends over, and grubbed on turkey, stuffing casserole, homemade macaroni and cheese, green beans, and banana pudding. The banana pudding recipe was posted earlier, but I thought I should share the rest in case you're feeling in a turkey and stuffing mood too! I'm also going to throw in a recipe for baked apples, because they are so yummy to pair with the stuffing and make your house smell amazing to boot! All of this stuff is EASY…it tastes like you slaved all day, but literally takes an hour or less of actual hands-on time for the entire meal below.
CROCKPOT ROASTED TURKEY
1, 3-4 lb. roast (white and dark meat)
1 cup chicken stock
1 tsp. dried rosemary
salt, to taste
pepper, to taste
Pour chicken stock into crockpot. Place turkey roast (skin side up) in the stock. Sprinkle rosemary on top of turkey, and salt and pepper the turkey to your preferences. Cook on low 7-8 hours.
STUFFING CASSEROLE
1 stick butter, melted.
1 pkg. Pepperidge Farm cornbread or herb-seasoned stuffing
1 can cream of chicken soup
1 can cream of celery soup
2 cups chicken stock
Preheat oven to 350 degrees. Mix ingredients in a large mixing bowl, until stuffing is completely moist. This can be put into a 9x13 pan, but I prefer a 9x9 to make it extra moist (doesn't even need gravy)! Once ingredients are well-mixed, spoon into 9x9 baking dish or stone. Cook on 350 for 30-40 minutes, until cooked through. This dish is fine to mix up the night before and store in the refrigerator until time to cook.
HOMEMADE MAC-N-CHEESE
1/2 stick of butter, cubed
11 oz Velveeta cheese, cubed (about 1/3 block)
1/2 cup milk (or add milk to desired consistency)
16 oz medium-sized macaroni shells.
Cook macaroni shells as normal, until desired tenderness is reached. Drain macaroni thoroughly. Add butter, cheese, and milk to pan. Pour macaroni shells back in and stir over low heat until all cheese and butter are melted. You may chooise to add more or less milk, depending on the consistency you like for the cheese sauce. Salt and/or pepper to taste, although I like mine just as it is.
OLD TIMEY GREEN BEANS
2 cans whole green beans, drained
5 pieces bacon, chopped
Kosher salt, to taste
Pepper, to taste
Sugar, to taste
In an iron skill (or any skillet if you don’t have an iron one), brown bacon. Drain off approximately ½ grease after bacon has cooked. Pour in green beans, and cook over medium heat until some beans begin falling apart. Add salt, pepper, and sugar to taste (this will require you actually tasting them as you cook to make sure you have the right amounts).
EASY BAKED APPLES
5 gala apples, cored and sliced into wedges (leave skin on)
2 cups sugar
1 tsp. cinnamon
½ stick butter
Preheat oven to 350 degrees. Coat 2 or 2.5 quart baking dish with cooking spray. Place apples in dish, and cover with sugar and cinnamon. Cut butter over top of mixture. Cook 1 ½ - 2 hours at 350 degrees. Baked apples may also be cooked in a crock pot on low for 8 hours or on high for 2 ½ hours. Either way, your house will smell amazing!
CROCKPOT ROASTED TURKEY
1, 3-4 lb. roast (white and dark meat)
1 cup chicken stock
1 tsp. dried rosemary
salt, to taste
pepper, to taste
Pour chicken stock into crockpot. Place turkey roast (skin side up) in the stock. Sprinkle rosemary on top of turkey, and salt and pepper the turkey to your preferences. Cook on low 7-8 hours.
STUFFING CASSEROLE
1 stick butter, melted.
1 pkg. Pepperidge Farm cornbread or herb-seasoned stuffing
1 can cream of chicken soup
1 can cream of celery soup
2 cups chicken stock
Preheat oven to 350 degrees. Mix ingredients in a large mixing bowl, until stuffing is completely moist. This can be put into a 9x13 pan, but I prefer a 9x9 to make it extra moist (doesn't even need gravy)! Once ingredients are well-mixed, spoon into 9x9 baking dish or stone. Cook on 350 for 30-40 minutes, until cooked through. This dish is fine to mix up the night before and store in the refrigerator until time to cook.
HOMEMADE MAC-N-CHEESE
1/2 stick of butter, cubed
11 oz Velveeta cheese, cubed (about 1/3 block)
1/2 cup milk (or add milk to desired consistency)
16 oz medium-sized macaroni shells.
Cook macaroni shells as normal, until desired tenderness is reached. Drain macaroni thoroughly. Add butter, cheese, and milk to pan. Pour macaroni shells back in and stir over low heat until all cheese and butter are melted. You may chooise to add more or less milk, depending on the consistency you like for the cheese sauce. Salt and/or pepper to taste, although I like mine just as it is.
OLD TIMEY GREEN BEANS
2 cans whole green beans, drained
5 pieces bacon, chopped
Kosher salt, to taste
Pepper, to taste
Sugar, to taste
In an iron skill (or any skillet if you don’t have an iron one), brown bacon. Drain off approximately ½ grease after bacon has cooked. Pour in green beans, and cook over medium heat until some beans begin falling apart. Add salt, pepper, and sugar to taste (this will require you actually tasting them as you cook to make sure you have the right amounts).
EASY BAKED APPLES
5 gala apples, cored and sliced into wedges (leave skin on)
2 cups sugar
1 tsp. cinnamon
½ stick butter
Preheat oven to 350 degrees. Coat 2 or 2.5 quart baking dish with cooking spray. Place apples in dish, and cover with sugar and cinnamon. Cut butter over top of mixture. Cook 1 ½ - 2 hours at 350 degrees. Baked apples may also be cooked in a crock pot on low for 8 hours or on high for 2 ½ hours. Either way, your house will smell amazing!
Sunday, October 3, 2010
"Ladle in Red" Chili
Chill is in the air, so it's time for some chili around the Peake household! This is my favorite chili recipe, which I found in Taste of Home magazine (Feb. & March 2009). Not only does this chili taste amazing, but it's low fat too. I was really distressed yesterday because some of the recipes I frequently use for fall/winter were hidden away in one of our unpacked boxes. After about a half our of internet searching (waste of time) and another half hour of searching through boxes (worth it), I finally came across it. I thought I would share it since I felt it was worth spending an hour searching for it. Note: I've made a few slight modifications, for example, using 1 lb. of ground beef instead of 1.5 lbs and using chili beans in hot sauce instead of beans in tomato sauce (which I couldn't find).
"The Ladle in Red" Chili
1 lb. extra-lean ground beef
2 tsp. minced garlic
1 c. each diced celery, diced green pepper, and diced red onions.
1.5 tbsp. chili powder
1.5 tsp each, ground cumin and dried oregano
1 tsp. ground coriander
1/4 tsp. ground black pepper
1 (14.5 oz) can diced tomatoes, undrained
2 cups tomato sauce
1.25 cups beef broth
1 tbsp. hickory-flavored bbq sauce
1 can (16 oz) red kidney beans, drained and rinsed
1 can chili beans in sauce
3 tbsp. chopped fresh cilantro
1 tbsp. freshly squeezed lime juice
2 tsp. liquid honey
Cook beef and garlic in a pot over medium-high heat until beef is no longer pink. Stir in celery, green pepper, and red onion. Cook and stir for 3 minutes, or until vegetables begin to soften a bit.
Stir in chili powder, cumin, oregano, coriander, and black pepper. Cook for 1 more minute. Add undrained tomatoes, tomato sauce, beef broth, celery leaves, and bbq sauce. Bring mixture to a boil. Reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
Add beans and simmer, covered for an additional 10 minutes. Remove from heat and stir in cilantro, lime juice, and honey. Serve hot.
This chili is one of those recipes that tastes even better the next day, so if you want to make it the night before a busy week, it will still taste delicious! I recommend putting in a skillet of sweet cornbread and enjoy!
"The Ladle in Red" Chili
1 lb. extra-lean ground beef
2 tsp. minced garlic
1 c. each diced celery, diced green pepper, and diced red onions.
1.5 tbsp. chili powder
1.5 tsp each, ground cumin and dried oregano
1 tsp. ground coriander
1/4 tsp. ground black pepper
1 (14.5 oz) can diced tomatoes, undrained
2 cups tomato sauce
1.25 cups beef broth
1 tbsp. hickory-flavored bbq sauce
1 can (16 oz) red kidney beans, drained and rinsed
1 can chili beans in sauce
3 tbsp. chopped fresh cilantro
1 tbsp. freshly squeezed lime juice
2 tsp. liquid honey
Cook beef and garlic in a pot over medium-high heat until beef is no longer pink. Stir in celery, green pepper, and red onion. Cook and stir for 3 minutes, or until vegetables begin to soften a bit.
Stir in chili powder, cumin, oregano, coriander, and black pepper. Cook for 1 more minute. Add undrained tomatoes, tomato sauce, beef broth, celery leaves, and bbq sauce. Bring mixture to a boil. Reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
Add beans and simmer, covered for an additional 10 minutes. Remove from heat and stir in cilantro, lime juice, and honey. Serve hot.
This chili is one of those recipes that tastes even better the next day, so if you want to make it the night before a busy week, it will still taste delicious! I recommend putting in a skillet of sweet cornbread and enjoy!
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