Posted by astaciamorrigen on 2008.09.23 at 11:27
Current Mood: hungry
Last night we made meatloaf with roasted carrots, new potatoes and homemade biscuits.( Warning: picture heavyCollapse )
I know I went a little crazy with pics in this post, but we had so much fun doing this I really wanted to share the whole process. :)
Posted by astaciamorrigen on 2008.07.16 at 22:40
Current Mood: creative
I'd been threatening to try this out for weeks and tonight I finally got around to it. It turned out really good, so here's the recipe:
1 pack boneless, skinless chicken breast, diced
1 1/2 cups pure orange juice
1/2 cup honey
1 tsp ground ginger (I didn't have any fresh)
1/4 cup shredded carrots
1/3 cup all-purpose flour
Combine the juice, ginger, and honey in a bowl and place the chicken in the mixture to marinade for about 30 minutes.
Scoop the chicken out with a slotted spoon and place in a hot skillet. When it's almost cooked through stir in the carrots.
Once done, pour the chicken and carrots into a bowl and put about 1/2 cup of the remaining marinade in the pan. When it starts to boil whisk in the flour and then add the rest of the marinade. Continue to whisk until hot and smooth.
That's it! I served it over white rice and it was delicious. ^_^
Posted by astaciamorrigen on 2007.10.22 at 20:22
Current Mood: hungry
With my favorite holiday coming up I thought I would share a few of my favorite Thanksgiving recipes.( These are all my own original recipesCollapse )
I hope you like them. :)
Cross posted a bit.
Posted by astaciamorrigen on 2007.10.09 at 16:47
Current Mood: productive
For our wedding reception we are DIYing 2 separate buffets. ( One geared toward grownupsCollapse )( And one geared toward the kidsCollapse )
We decided to do a test run of the rolled sandwiches, and I thought I would post it in case anyone else would like to make them. For the sake of bandwith, I'll be concentrating on the pepperoni and mozzarella in this post.( Chock full of pictures!Collapse )
After making these we've decided that they are a bit too small to be worth the effort of making them as is for the reception, so if anyone has a good basic bread recipe that can be doubled may we please have it? Thank you! :)
Posted by fairygem78 on 2007.04.29 at 12:37
Ok easy vegan macoroni and cheese if you can't have dairy
1/2 cup Nutritional Yeast (which is the cheese substitute)
1-2 tbsp. Earth Balance (which is a vegan "non-dairy" butter)
1/4 cup Soymilk
Cook noodles until done. Drain. Add Soymilk and Earth Balance, and stir. Add a pinch of galic salt and the nutritional yeast and stir. Wa-la you're done.
Posted by ex_silverear435 on 2007.01.08 at 11:02
Current Mood: hungry
OMG Soooooooo yummy! I got this recipe from our dietary menu at work. It may sound kinda wierd, but it's awsome!
1 lb ground turkey
1 small onion-diced
1 large (or 2 small) green bell peppers-diced
1 medium-large jar of chunky salsa (whatever hotness you choose)
3 16 oz cans of refried beans
approx. 4 cups of water
cumin to taste
In a stock pot or dutch oven combine cumin and turkey and brown.
When turkey is almost browned, add onions and bell peppers. cook till tender.
Add the refried beans, stir untill completely mixed with turkey, onion, and peppers.
Add the jar of salsa, stire untill combined.
Add water untill desired consistancy.
simmer on low heat (careful, bottom may burn if heat too high) for about 15 min.
*you could also add a couple jars of kidney or black beans, or some chopped tomato if you like.
**Edit-add a couple tablespoons of oil with the ground turkey so it doesn't stick....ground turkey has little to no fat in it.
Posted by astaciamorrigen on 2007.01.07 at 17:14
I got the Proctor Silex food chopper for Christmas, and I was wondering if it could be used the same as a food processor? For instance, can I make that wonderful pie crust Paula Deen makes in it? lol TIA!
Posted by fairygem78 on 2006.12.03 at 17:59
WHITE BEANS, CHICKEN & PASTA
(makes 4 servings and takes a total of about 30 minutes)
8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 tablespoon olive oil
6 plum tomatoes, coarsely chopped (about 2 cups)
12 ounces cooked chicken, shredded
1/4 cup snipped fresh Italian flat-leaf parsley
1/2 to 1 teaspoon cracked black pepper
1/2 teaspoon salt
Fresh Italian flat-leaf parsley sprigs (optional)
Olive oil (optional)
1. In a large saucepan, cook pasta according to package directions; drain well and set aside.
2. In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.
3. Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper, and salt. Heat through.
4. Add the tomato mixture to hot pasta; toss to coat. Top with parsley sprigs and additional olive oil. Serve immediately.
Posted by fairygem78 on 2006.12.03 at 14:51
Since i can't have dairy anymore i've been trying new non-dairy recipes. Here's a great fudge recipe that tastes just like the real stuff.
1/2 c vanilla soymilk
1¼ c organic white sugar or other sweetener
4 Tbsp. margarine (1/2 stick) -- or Earth Balance (vegan butter)
½ c Sunspire or Tropical Source chocolate chips
1 tsp. vanilla extract
Put soymilk and sugar in a sauce pan over medium-high heat, stirring constantly to prevent soymilk from curdling. Bring to a boil for 7 minutes. (Keep an eye on the pan at all times and stir frequently- it's very easy to let it boil over and then your kitchen will smell like burnt sugar- I know from experience!) Remove from heat after the 7 minutes and add margarine, chocolate, and vanilla. Stir until margarine and chocolate melt and mixture is smooth and creamy. Pour into an oiled 8" x 8" cassarole dish (or a smaller dish for thicker pieces). Refridgerate overnight, cut into squares, and let sit at room temperature wrapped in wax paper or in a tupperware until serving.
Comments: This recipe isn't exactly healthy but it's a crowd pleaser for parties and potlucks and tastes great!
Here's an idea: Before putting the fudge batter into the refridgerator, take about 1/4 c out and serve as a topping over soy ice cream- yum!
Posted by ex_silverear435 on 2006.12.02 at 12:58
Current Mood: hungry
This is my mom's recipe, and is way simple. This butter is excellent to put on pumkin bread, or other holiday breads. There really are no set measurements for the ingridients, but I'll give you a jumping off point. =)
4 sticks regular unsalted butter (must be real butter, margirine will not work)
the zest of 1 large orange
soften the butter to room temp. and using a regular, or hand mixer, blend the orange zest into the butter, put in a container and stick it in the fridge.
See, I told you...way simple!
When serving this butter, make sure to let it set out for a while since real butter becomes very hard when it's regfridgerated.