Thursday, October 30, 2008
1/2 cup butter
1 medium onion, chopped
2 (10 oz) pkgs frozen chopped spinach, thawed and well drained
1 (14 oz) can artichoke hearts, drained and chopped
1 (8 oz) pkg cream cheese
1 (8 oz) pkg sour cream
1 cup shredded Monterey Jack cheese, divided (I like Pepper Jack)
1 cup grated Parmesan cheese, divided
2 Tbsp. hot sauce
Melt butter in a large saucepan or skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in spinach, artichokes, cream cheese, sour cream, 3/4 cup Monteray Jack cheese, 3/4 cup Parmesan cheese, and hot sauce. Stir until well blended and heated through. Pour mixture into a 1/2 quart casserole dish and top with remaining cheeses. Bake in a 350 degree oven until cheese starts to brown and bubble, about 10 minutes.
Serve with favorite dipping chips...bagel crisps, tortilla chips, etc.
Makes 4 cups.
1 cup brown rice
1/4 tsp salt
2 cups water
2 Tbsp butter
1/4 cup maple syrup (I've used pancake syrup and real maple syrup and the real stuff tasted much better!)
Bring water and salt to a boil. Stir in rice, cover and simmer for 45 minutes. (You can make the rice ahead of time and warm it up in the morning. I use my rice cooker and make a double batch.) Stir in butter and syrup. Put in bowls and pour a little milk into each bowl. Serve warm.
Monday, October 27, 2008
I hope someone else out there is using one, so you can tell me all about it!
Wednesday, October 22, 2008
But there are many recipes that one tends to think of as "Fall Recipes." That's what this food carnival is about...Fall Recipes. I have several recipes, but I'm going to talk about one from my childhood. I grew up in Ohio, and I've met other people from Ohio and Pennsylvania who make dishes similar to this one. Just add a vegetable on the side, and you've got a complete meal!
Neal and Teresa's Salsa
Half of a 20 qt stock pot filled with tomatoes -- peeled and quartered (sorry I can't be more accurate here, but this is a lot of tomatoes)
Cook tomatoes in stock pot about 2 to 3 hours or until desired consistency for salsa (I usually use my electric hand mixer to break up the tomatoes).
Add remaining ingredients and simmer 2 to 3 more hours:
6 medium green peppers, chopped
2 hot banana peppers, chopped
1 jalepeno pepper, chopped
3 six oz cans tomato paste
1 cup vinegar
4 T garlic powder
1 T black pepper
1/4 cup hot sauce
3 medium onions, chopped (I like a sweet onion)
2 T sugar
1 1/2 T salt
4 T oregano
3 T cilantro
Sometimes I make a small batch without cooking it, and we eat it fresh!
Now I know this picture doesn't look appetizing since there is a lack of color, but the food tasted good! The quinoa is at 1:00 on the plate. The other foods on this dish are tilapia and lima beans.
1 small onion, chopped
5 button mushrooms, sliced
1 tsp chopped garlic
2 cups chicken broth
4 or 5 basil leaves, diced
Stir in chicken broth and bring to a boil. Reduce to simmer, cover and cook until quinoa has absorbed the broth -- about 15 minutes.
The consensus in my family was favorable overall. My daughter said she likes couscous better, but she liked it. She said it kind of reminded her of wild grain rice due to the texture being chewy. My husband and I thought it was very good, and I will make it again. Maybe as a breakfast food next time!
This was my first attempt at making homemade crackers. My family loved them! I found the recipe online, but unfortunately I forget where I found it! I changed it a little bit to suit my tastes, and was pleased with the results. The crackers that were thinnest were the crispiest...the ones that weren't as thick were a little softer, but still tasted good.
I do grind my own wheat, so my crackers would taste different than if you purchased a whole wheat flour in the store. I think they would still taste good though!
3 1/2 cups whole wheat flour (I used soft white wheat or pastry flour)
1/4 cup coconut oil, melted
1 cup buttermilk
1 teaspoon sea salt
1 1/2 tsp baking powder
Preheat oven to 425 degrees.
Gently mix together all five ingredients until combined and dough forms a ball. Roll out dough until it is about 1/8th of an inch thick (I separated my dough into smaller portions and worked with a little bit at a time.) When your dough is the right thickness, take a knife and cut into the dough into the size crackers you want and place on greased cookie sheet. Prick holes into dough and sprinkle with a bit of sea salt, if desired.
Bake for about 10 minutes (you might want to check around 8 minutes). When the edges are brown, your crackers should be done. Place on cooling racks.