Wednesday, April 30, 2008
Pasta Salad
1 lb bow tie or other fun shaped pasta (cooked per box directions and rinsed in cold water)
1 green or red pepper
½ red onion
2 cucumbers
1 can olives sliced
sliced pepperoni or sausage
Stir evenly through:
8 oz Italian dressing
Marinate for at least two hours
Add two tomatoes, thinly sliced and wedged if you so desire
Elder Chandlers Honey Apple Chicken
3-4 Apples
1 C Honey
2/3 Zesty Italian
Brown the chicken, partial cook, line apples up with chicken pour honey and zesty Italian over the chicken and apples, cook for 25-30 minutes, until chicken is done. @350
Wednesday, April 16, 2008
What's For Dinner?
Stromboli
Stromboli
Stromboli is one of my new discoveries in just the last few months. My friend Megan introduced me to it. The general idea is a hot baked sandwich. You will need:
Garlic Salt
Parsley
Butter
1 Rhodes Frozen White or Wheat Bread Loaf
1 Package of Deli Meat of your choice (I like to use Ham or Turkey or some Pepperoni with marina sauce)
1-2 Cups of Grated or Sliced Cheese (Pick some kind that goes well with our deli meat like Ham and Swiss of Turkey and Cheddar)
Take the Frozen Bread Loaf out of the freezer 5 to 8 hours before you want to start making dinner, take a cookie sheet and spray it with non stick spray, place the loaf on the sheet and cover the sheet and load with plastic wrap. Place in a warm area of your kitchen. In the 5-8 you allow it to defrost the loaf should be close to double in size.
When your ready to make dinner roll the loaf out to make a rectangle close to the size of your cookie sheet, spread butter on the entire top side except for one of the longer ends, sprinkle the garlic salt and parsley on top of the buttered bread. Next layer the Deli meat, then the cheese. Roll the loaf like a cinnamon roll, tuck the ends under themselves and then place on the cookie sheet. Bake for 30-45 min until golden brown. Allow the Stromboli to sit for 5 minutes before slicing width wise with a bread knife.
This is my very first attempt to write a recipe. Please let me know what you think, if you have any questions, etc. I hope you enjoy it!
Brazilian Black Bean Soup
Group A:
1 Ham bone from the butcher or left overs
2 cups dry black beans
1 C chopped onion
3 cloves garlic crushed
2 large chopped carrot
2 large stalk celery chopped
1 C chopped gr. pepper (optional red, yellow, orange peppers)
1t. gr. coriander (optional fresh cilantro)
1 1/2 t. gr. cumin
1T oil (optional)
Group B
2 oranges peeled, seeded, and diced
1/2 c orange juice
1/4 t. black pepper
1/4 t. red pepper
1/2 t lemon juice
toppings: non fat sour cream or plain yogurt
Directions
Rinse and sort 2 cups black beans. Cover with water and let them soak overnight. Pour off water. Place in soup pan with 6 cups water and ham bone. Bring to a boil, cover, and simmer 1 1/2 hrs over very low heat. Saute group A. and add a little water if necessary to steam vegetables. When tender add sauté to the cooking beans.
Add group B to the soup. Give it a stir, cover, and sit down for 10 min. Now return to the soup refreshed. Look at it and ask yourself if this soup suits you. Puree one cup of beans to make it thicker. Add more red pepper to make it spicier. I like lots of cumin so I add that.
Serve topped with yogurt or low fat sour cream.