I'm so excited, I did this recipe a few weeks ago and somehow the recipe disappeared, could it be I have too many recipes, anyway Leslie called Rlynn to tell him they were coming to fertilize our lawn, and I asked her if I could have this recipe again as it had been in a Fertalawn newsletter. She e-mailed it to me and here it is. Leslie did this in a crockpot, I adapted it to the pressure cooker. I will do this recipe again. The crock pot took 3 to 4 hours and the pressure cooker took 20 minutes.
Ingredients:
One 3 to 5 pound broiler/fryer.
2/3 cup soy sauce
2/3 cup brown sugar or 1/3 cup agave
1/2 cup water
1/2 cup apple juice
2 Tlb. ketchup
1/2 tsp red pepper flakes, optional or reduced, it does make it spicey) (My favorite spice)
1 clove garlic, pressed
2 green onions, trimmed and halved or 1/4 onion cut up
4 Tlb. cornstarch
2 Tlb. water
1 or 2 Tlb. sesame seeds.
Cooked rice
Directions:
Wash and dry the chicken thoroughly. Cut off any lumps of fat, can also remove the skin. Put the chicken in the cooker, breast side up. Leslie doesn't say too, but I browned the chicken. Combine the soy sauce, brown sugar, water, apple juice, ketchup, red pepper flakes and garlic in a small bowl. Pour over chicken. Pressure cook for 20 minutes, natural release. If it doesn't seem done enough, cook 10 more minutes. When I did it, it was done enough for me. Transfer chicken to a platter and pull off all the meat from the bones and cut or shred in small pieces. Combine the cornstarch and water and stir into the juice mixture. Cook until thickened. I had to do the cornstarch mixture twice as I didn't stir fast enough and the cornstarch went into one big blob. Put cut up chicken over rice, then sauce, then your green onions and sesame seeds. So Good!
Saturday, June 25, 2011
Monday, June 13, 2011
Sweet Potato and Black Bean Enchiladas
I made this recipe once and loved it, some how I had the first page of the recipe and couldn't find the 2nd page. A friend gave us a pkg. of tortillas and I wanted to make this recipe. I went online to WholeFoodsMarket.com and believe it or not I found the recipe. I made it today for lunch and it was delicious. I've changed the recipe a little bit. If you want the original recipe from Whole Foods go to their Web Site and look under Vegetarian recipes and type in sweet potato and black bean.
Sweet Potato and Black Bean Enchiladas
Ingredients:
1-10 oz. La Victoria Enchilada Sauce-Green Chile/Chile Verde, Mild Poco Picante.
1 pkg of white tortillas
Shredded Monterey Jack cheese or Mozzerella.
In one bowl mix:
2 cups black beans, rinsed, drained
4 cloves garlic, minced
Fresh lime juice from 1 big juicy lime.
In the 2nd bowl mix:
2 heaping cups cooked diced sweet potatoes ( pressure cut up sweet potatoes in a electric pressure cooker for 10 minutes, natural release)
1/2 cup chopped roasted mild green chiles.
1/2 tsp ground cumin
1/2 tsp chili pepper, I put 1/2 tsp chipotle pepper.
2 tlbsp.chopped fresh cillantro.
Instructions:
Make sure your baking dish will hold 6 tortillas. The recipe calls for 8 tortillas, but I had only enough fillings for 6 tortillas.
Pour about 1/4 cup of the Green Chile Sauce into the bottom of a baking dish.
Lay the first tortilla in the sauced baking dish; wet it with the sauce. Add 1/6 of the sweet potato mixture down the center. Top with 1/6 mixture of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. Top with cheese.
Bake 350 degree oven for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.
Sweet Potato and Black Bean Enchiladas
Ingredients:
1-10 oz. La Victoria Enchilada Sauce-Green Chile/Chile Verde, Mild Poco Picante.
1 pkg of white tortillas
Shredded Monterey Jack cheese or Mozzerella.
In one bowl mix:
2 cups black beans, rinsed, drained
4 cloves garlic, minced
Fresh lime juice from 1 big juicy lime.
In the 2nd bowl mix:
2 heaping cups cooked diced sweet potatoes ( pressure cut up sweet potatoes in a electric pressure cooker for 10 minutes, natural release)
1/2 cup chopped roasted mild green chiles.
1/2 tsp ground cumin
1/2 tsp chili pepper, I put 1/2 tsp chipotle pepper.
2 tlbsp.chopped fresh cillantro.
Instructions:
Make sure your baking dish will hold 6 tortillas. The recipe calls for 8 tortillas, but I had only enough fillings for 6 tortillas.
Pour about 1/4 cup of the Green Chile Sauce into the bottom of a baking dish.
Lay the first tortilla in the sauced baking dish; wet it with the sauce. Add 1/6 of the sweet potato mixture down the center. Top with 1/6 mixture of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. Top with cheese.
Bake 350 degree oven for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.
Thursday, May 26, 2011
Stovetop Fideos
We love this meal, so easy and quick. We came home today from the Computer Store, after being there for 2 hours. I put this in the pressure cooker and in an half hour we were eating lunch.
Stovetop Fideos
4 Servings:
Ingredients:
8 ozs. whole-wheat angel hair pasta, broken into 2 inch pieces (about 3 cups)
2 cups 1-inch green bean pieces
1 medium onion, diced
4 cloves garlic, minced
2 medium tomatoes
1 cup corn, fresh or frozen, (we like green peas instead)
1 tsp. Herb Italion Seasoning
1/2 tsp. salt
2 cups broth and 1/2 cup water
Directions:
Put all ingredients in the pressure cooker, besure the pasta is covered with water, and pressure 3 minutes, natural release.
Stir in frozen green peas and serve.
We like Parmesan cheese, sunflower seeds and sprouted seeds on top. Oh so good!
Stovetop Fideos
4 Servings:
Ingredients:
8 ozs. whole-wheat angel hair pasta, broken into 2 inch pieces (about 3 cups)
2 cups 1-inch green bean pieces
1 medium onion, diced
4 cloves garlic, minced
2 medium tomatoes
1 cup corn, fresh or frozen, (we like green peas instead)
1 tsp. Herb Italion Seasoning
1/2 tsp. salt
2 cups broth and 1/2 cup water
Directions:
Put all ingredients in the pressure cooker, besure the pasta is covered with water, and pressure 3 minutes, natural release.
Stir in frozen green peas and serve.
We like Parmesan cheese, sunflower seeds and sprouted seeds on top. Oh so good!
Thursday, May 19, 2011
Baked Macaroni and Cheese
Sorry it's taken so long to write and have a recipe on my blog. About 3 weeks ago Rlynn said "I don't want you to cook!" I thought what does he mean he doesn't want me to cook. Is he going on the "Raw Food" diet that is the new craze right now? No, he meant he wanted us to eat up the leftover stuff that I had frozen in the freezer the last year, as he thinks he is bringing home a lot of Salmon in July when he takes his four sons, two grandsons, and one son-in-law to Alaska fishing. Anyway he hopes he is.
So amongst the frozen tinfoil dinners, plastic ware, I found this hunk of cheese we had frozen, Tilmook Cheddar Cheese. So here is the recipe I made with it. I used to make this recipe when our children were growing up and I still love it.
Baked Macaroni and Cheese:
Ingredients:
1 1/2 cups macaroni
3 cups water
1/2 tsp salt
Put in pressure cooker and pressure 2 minutes, natural release.
Put the macaroni in a strainer and strain off the water.
Brown:
I really like to make white sauce on the browning setting of the pressure cooker. Be sure to have all of your ingredients as it cooks fast.
Melt 2 tbsp. butter in the pressure cooker,
Add 2 tbsp flour and mix well
Add 2 cups milk ( I didn't have any milk, so I used 1 cup almond milk and 1 cup can milk.)
Let it cook until hot and bubbly, stirring constantly.
Add:
2 cups cheddar cheese
1 tsp. mustard powder
1 tsp. white onion powder or 1 tbsp. dehydrated onions
1/2 to 1 tsp. garlic powder
1/2 tsp to 1 tsp. 45 seasoned salt, I didn't have any of this so I just added sea salt.
1/2 tsp dill ( I think I would try 1 tsp.)
1/8 tsp red pepper flakes.
Mix and put into a 7x11 greased baking pan.
Sprinkle on Sweet paprika
May add breadcrumbs mixed with melted butter. (I found a couple of old frozen muffins, I put them in the blender added melted butter and put them on top of the casserole, believe or not they tasted wonderful.)
Bake at 350 degrees for 30 minutes. We have enough left over for two more meals.
Bake Macaroni and Cheese is certainly one of my comfort foods.
So amongst the frozen tinfoil dinners, plastic ware, I found this hunk of cheese we had frozen, Tilmook Cheddar Cheese. So here is the recipe I made with it. I used to make this recipe when our children were growing up and I still love it.
Baked Macaroni and Cheese:
Ingredients:
1 1/2 cups macaroni
3 cups water
1/2 tsp salt
Put in pressure cooker and pressure 2 minutes, natural release.
Put the macaroni in a strainer and strain off the water.
Brown:
I really like to make white sauce on the browning setting of the pressure cooker. Be sure to have all of your ingredients as it cooks fast.
Melt 2 tbsp. butter in the pressure cooker,
Add 2 tbsp flour and mix well
Add 2 cups milk ( I didn't have any milk, so I used 1 cup almond milk and 1 cup can milk.)
Let it cook until hot and bubbly, stirring constantly.
Add:
2 cups cheddar cheese
1 tsp. mustard powder
1 tsp. white onion powder or 1 tbsp. dehydrated onions
1/2 to 1 tsp. garlic powder
1/2 tsp to 1 tsp. 45 seasoned salt, I didn't have any of this so I just added sea salt.
1/2 tsp dill ( I think I would try 1 tsp.)
1/8 tsp red pepper flakes.
Mix and put into a 7x11 greased baking pan.
Sprinkle on Sweet paprika
May add breadcrumbs mixed with melted butter. (I found a couple of old frozen muffins, I put them in the blender added melted butter and put them on top of the casserole, believe or not they tasted wonderful.)
Bake at 350 degrees for 30 minutes. We have enough left over for two more meals.
Bake Macaroni and Cheese is certainly one of my comfort foods.
Monday, April 25, 2011
Sweet Potato Casserole for Easter
Ingredients:
6 medium sweet potatoes
1/2 tsp salt
1/2 cup water
Scrub potatoes, cut into big chunks.
Pressure cook 10 minutes, natural release.
When cool enough to handle, peel the potatoes and place in a mixing bowl.
Mash with a fork or a potato masher.
Add:
2 eggs
1 1/2 tsp. vanilla
3/4 tsp. cinnamon
1/3 cup sugar
1/4 cup cream, or half and half
Cream and mix until smooth. Spoon into a lightly greased 9x13 inch baking
pan.
Streusel topping
1/2 stick of butter
3/4 cup light brown sugar
1/4 cup flour
1/2 cup chopped pecans (optional)
Put ingredients into a medium bowl, mix with 2 forks or a pastry blender
to the consistency of coarse meal. Stir in the pecans if using. Sprinkle
over the sweet potato mixture. Bake at 350 degrees for 30-45 minutes or
until the topping is crisp and lightly browned.
McKayla our great grand daughter came up to her Grandma and said I like that and pointed to the sweet potato casserole. She is not one for liking vegetables. It was nearly all gone, one little smidgen for a leftover. So it must have been a hit.
6 medium sweet potatoes
1/2 tsp salt
1/2 cup water
Scrub potatoes, cut into big chunks.
Pressure cook 10 minutes, natural release.
When cool enough to handle, peel the potatoes and place in a mixing bowl.
Mash with a fork or a potato masher.
Add:
2 eggs
1 1/2 tsp. vanilla
3/4 tsp. cinnamon
1/3 cup sugar
1/4 cup cream, or half and half
Cream and mix until smooth. Spoon into a lightly greased 9x13 inch baking
pan.
Streusel topping
1/2 stick of butter
3/4 cup light brown sugar
1/4 cup flour
1/2 cup chopped pecans (optional)
Put ingredients into a medium bowl, mix with 2 forks or a pastry blender
to the consistency of coarse meal. Stir in the pecans if using. Sprinkle
over the sweet potato mixture. Bake at 350 degrees for 30-45 minutes or
until the topping is crisp and lightly browned.
McKayla our great grand daughter came up to her Grandma and said I like that and pointed to the sweet potato casserole. She is not one for liking vegetables. It was nearly all gone, one little smidgen for a leftover. So it must have been a hit.
Tuesday, April 19, 2011
Salpicon Steak Salad
When I noticed this recipe in the Penzey's Catalog, I thought I bet I could cook the meat in the pressure cooker. Sure enough I could and it was so good. I made this salad for lunch and it was so delicious. As I read the recipe for the dressing, I didn't care for the ingredients, so I did a Creamy Cilantro-Avocado Dressing, that was really good and went well with this salad.
Salpicon Steak Salad
1 lb. flank steak
1 white onion, roughly chopped
2-3 garlic cloves crushed or 1/2 to 3/4 tsp.Pensey's minced garlic
5 whole black peppercorns
1 whole bay leaf
1 tsp Mexican Oregano. I didn't have mexican oregano, I just used regular oregano.
Put the flank steak in the Pressure Cooker. Add enough water to cover the beef. Add the onion, salt, garlic, peppercorns, bay leaf and oregano. Pressure for 40 minutes, natural release. Remove the beef, let cool and then shred or cut into small pieces.
Salad:
4 cups lettuce, you can also add spinach, and kale, or just spinach.
1/2 sliced red onion
1 avocado sliced
I also added some frozen peas, as we love uncooked peas in our salads.
Dressing:
Puree in a blender until smooth:
1/2 ripe avocado
3/4 cup packed cilantro
1/2 cup plain yogurt,
2 chopped scallions,
1 quartered garlic clove
1 TB. lime juice
1 tsp. agave or honey
1/2 tsp. salt
If you want the dressing that goes with the salad go to Penzey's .com., search under Mexican oregano.
Salpicon Steak Salad
1 lb. flank steak
1 white onion, roughly chopped
2-3 garlic cloves crushed or 1/2 to 3/4 tsp.Pensey's minced garlic
5 whole black peppercorns
1 whole bay leaf
1 tsp Mexican Oregano. I didn't have mexican oregano, I just used regular oregano.
Put the flank steak in the Pressure Cooker. Add enough water to cover the beef. Add the onion, salt, garlic, peppercorns, bay leaf and oregano. Pressure for 40 minutes, natural release. Remove the beef, let cool and then shred or cut into small pieces.
Salad:
4 cups lettuce, you can also add spinach, and kale, or just spinach.
1/2 sliced red onion
1 avocado sliced
I also added some frozen peas, as we love uncooked peas in our salads.
Dressing:
Puree in a blender until smooth:
1/2 ripe avocado
3/4 cup packed cilantro
1/2 cup plain yogurt,
2 chopped scallions,
1 quartered garlic clove
1 TB. lime juice
1 tsp. agave or honey
1/2 tsp. salt
If you want the dressing that goes with the salad go to Penzey's .com., search under Mexican oregano.
Thursday, April 14, 2011
Two Recipes that Ken and Nan enjoy.
I made this one morning when Ken and Nan were coming down to do some shopping. Nan liked it so well she took the recipe book home so she could copy some other recipes. We bought this recipe book from the bed and breakfast place in Cedar City when we went to the Shakespearean festival. It was a collection of recipes by the Cedar City area bed and breakfast association, and has some great recipes. Tomorrow morning I'm making it again as we will be up early to get down to the Temple for McKenna's wedding.
Blueberry Breakfast Bake:
8 slices white bread, cut into 1-inch pieces (about 6 cups)
1 (8-oz) pkg. cream cheese, chilled and cut into 1/2-inch cubes
1 cup fresh blueberries, (I used frozen blueberries, thawed and drained)
8 eggs
1 1/2 cups milk
Blueberry Syrup
Grease 11 x 7-inch baking dish. Spread half of the bread pieces evenly in baking dish. Top with cream cheese. Sprinkle with blueberries. Spread remaining bread over blueberries. Beat eggs and milk in medium bowl until blended; pour over bread. Cover unbaked mixture tightly with aluminum foil and refrigerate at least 8 hours but not longer than 24 hours. When ready to bake, heat oven to 350 degrees. Bake covered for 30 minutees; uncover and bake 25-30 minutes longer or until top is puffed and center is set. Serve with blueberry syrup
Crockpot Chicken Enchiladas:
4 cooked Chicken breasts or Foster Farms Grilled Chicken pieces.
6 or 7 flour tortillas
Mix and simmer together:
1 can cream of Chicken Soup
1 cup sour cream
3/4 cup can milk
1 can of green chili's
minced onion and garlic
1 cup montery jack cheese.
Tear flour tortillas in pieces. Layer with sauce and chicken, ending with sauce and chicken, cover with the remaining 1 cup cheese.
Crockpot 2 to 3 hours on low, or bake 350 degrees 15 to 20 minutes or until hot.
Blueberry Breakfast Bake:
8 slices white bread, cut into 1-inch pieces (about 6 cups)
1 (8-oz) pkg. cream cheese, chilled and cut into 1/2-inch cubes
1 cup fresh blueberries, (I used frozen blueberries, thawed and drained)
8 eggs
1 1/2 cups milk
Blueberry Syrup
Grease 11 x 7-inch baking dish. Spread half of the bread pieces evenly in baking dish. Top with cream cheese. Sprinkle with blueberries. Spread remaining bread over blueberries. Beat eggs and milk in medium bowl until blended; pour over bread. Cover unbaked mixture tightly with aluminum foil and refrigerate at least 8 hours but not longer than 24 hours. When ready to bake, heat oven to 350 degrees. Bake covered for 30 minutees; uncover and bake 25-30 minutes longer or until top is puffed and center is set. Serve with blueberry syrup
Crockpot Chicken Enchiladas:
4 cooked Chicken breasts or Foster Farms Grilled Chicken pieces.
6 or 7 flour tortillas
Mix and simmer together:
1 can cream of Chicken Soup
1 cup sour cream
3/4 cup can milk
1 can of green chili's
minced onion and garlic
1 cup montery jack cheese.
Tear flour tortillas in pieces. Layer with sauce and chicken, ending with sauce and chicken, cover with the remaining 1 cup cheese.
Crockpot 2 to 3 hours on low, or bake 350 degrees 15 to 20 minutes or until hot.
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