Friday, November 9, 2012

Quinoa Pizza Bites




Ingredients:
1 cup uncooked quinoa
2 large eggs
1 cup chopped onion
1 cup shredded mozzarella cheese
2 teaspoons minced garlic
1/2 cup fresh basil, chopped (or 2 tablespoons dried)
1/2 cup cherry tomatoes, diced
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon dried oregano
Pizza sauce for dipping

*add 1/2 teaspoon red pepper flakes for an added kick.


Directions:

Place the quinoa and two cups of water in a covered pot. Bring to boil and then simmer for 20 minutes or until quinoa is tender.

Preheat oven to 350 degrees.

Mix together all ingredients, except pizza sauce, in a medium mixing bowl.

Distribute mixture into a greased mini muffin tin, filling each cup to the top (one heaping tablespoon each), and press down gently to compact.

Bake for 15 to 20 minutes. Cool for 10 minutes before removing from the pan. Serve warm with sauce for dipping.
Makes 24 mini muffin bites.

original recipe from: http://www.fitsugar.com

Thursday, November 8, 2012

Spinach, Mushroom, Feta Crustless Quiche



Ingredients:

8oz Fresh mushrooms
1/2 tsp. minced garlic
10oz box frozen spinach
4 large eggs
1 cup milk
2-3 oz feta cheese
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
salt and pepper
 
Directions:

Preheat oven to 350 degrees.

If your frozen spinach is not already thawed, thaw it in the microwave. Empty the box into a colander and let it drain.

Rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).

Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled feta.

In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine.  Pour this mixture into the pie dish over the spinach, mushrooms, and feta.

Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve!

Wednesday, November 7, 2012

Bolognese



Ingredients

  • 1  tablespoon  olive oil
  • 1 large yellow onion, diced
  • 3 stalks celery, diced
  • 1 carrot, diced
  • 4 cloves garlic, minced
  • 1/4  pound  pancetta, chopped (Optional)
  • 1 1/2  pounds  lean ground beef (Can also use ground turkey)
  • 1  cup  dry white wine
  • 1  cup  whole milk
  • 1 6-ounce can tomato paste
  • 1 14 1/2-ounce can diced tomatoes, undrained
  • 1/4  teaspoon  red pepper
  • 2  tablespoons  chopped fresh oregano, or 1 tablespoon dried
  • 1/2  cup  fresh flat-leaf parsley, chopped
  • 2 1/2  teaspoons  kosher salt
  • 1/4  teaspoon  black pepper
  • 1/4  teaspoon  ground nutmeg
  • 1/4  cup  grated Parmesan

Directions

  1. In a Dutch oven, over medium heat, heat the oil. Add the onion and cook for 2 minutes. Add the celery, carrot, and garlic and cook for 5 minutes more. Add the pancetta and cook for 5 minutes, then add the beef and cook until brown. Add the wine and the remaining ingredients and simmer for 45 minutes. Serve with cooked fettuccine. Sprinkle with Parmesan. 
* I always double this and freeze it in large ziplock bags.

Recipe from Real Simple

Sunday, November 4, 2012

Chili

Chili is one of my favorite things to make in the fall and winter.  I usually make a huge batch (doubling or tripling the recipe) so that we have a freezer full and can eat it any time.



Ingredients:
1.5 pounds ground beef or ground turkey
1 tbsp olive oil
1 onion finely chopped
1 green pepper finely chopped
2 cans kidney beans, drained & rinsed
1 can black beans, drained & rinsed
4 cloves garlic
2 cans diced tomatoes, undrained
1 can tomato sauce
1 cup water
2 tbsp chili powder
1 tsp crushed basil
1/2 tsp black pepper
2 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1/4 tsp cayenne
1 tsp paprika

Directions:

Brown the ground beef, drain fat, and then transfer to pot. 
Heat olive oil and cook onion, pepper, and garlic until tender then transfer to pot. 
Stir in remaining ingredients and cook on medium -low heat for at least 1 hour.  I like to let it simmer for hours because it will thicken up and become more flavorful. I tend to cook it on low for 2-3 hours.  Or cook in crock pot on low for 6-8 hours.
 

* I recently discovered frozen chopped onion and frozen chopped green pepper.  Makes making chili SO easy and quick.  I really dislike chopping onions, I usually make Paul do it, so my frozen onion discovery has made cooking even more enjoyable.  They seem to work fine in things like soup, meatloaf, etc.


recipe adapted from Better Homes and Garden

Saturday, November 3, 2012

Melt Away Cookies




Cookies:

½ lb butter
¾ cup cornstarch
1/3 cup powdered sugar
1 cup flour

Beat butter, add cornstarch, flour and sugar, beat until creamy. Drop by teaspoon fulls onto ungreased cookie sheet. Bake at 350 for 12-14 minutes; frost when cool.

Frosting:

3 oz package cream cheese
1 teaspoon vanilla
1 cup powdered sugar
Cream cheese, add vanilla and powdered sugar, divide in half tint. Yields 40 cookies.