Last week I was prepared to make stuffed tomatoes. I'm pretty sure they were going to be yummy. And then my tomatoes went south on me. So no stuffed tomatoes. But what happened before that was yummy veggies and pasta and a great leftover. I picked up some tomatoes to stuff right before my mom had called to tell me she picked up a whole basket of homegrown tomatoes at a local veggie stand and she had to many. Great! What am I going to do with all these tomatoes? And here's what happened:
What you'll need:
1/2 cp chopped onion
1 cp chopped zucchini squash-sliced into circles and then roughly chopped into 4's
1 cp chopped yellow squash-same as the zucchini
1 cp chopped green bell pepper
4 medium sized tomatoes diced, it's okay if the seeds and inside squish out
1 1/2tsp chopped fresh basil
2 cloves garlic, minced
3 tablespoons olive oil
salt+pepper
Cooked spaghetti
What to do:
1. Add olive oil to medium heat pan. Saute onions in oil until slightly soft. Add green pepper to onion and cook until soft as well.
2. Add zucchini and yellow squash to pan. Sprinkle in just a touch of salt and pepper for seasoning. Cover pan for 2-3 minutes.
3. Add diced tomatoes, basil and garlic. Stir slowly and make sure everything heats evenly. Cover and continue to cook on low 10 minutes.
4. Spoon veggies over cooked spaghetti.
Enjoy with a garlic bread and a nice red wine. Yum! As long as you went light on the salt this meal is really quite good for you. Yes, I will be making those stuffed tomatoes soon...I promise!
8.23.2010
8.16.2010
Chicken Makahani~Vegetarian Style
I began the week with a requested recipe so let's keep the theme rolling. Shall we?
At the beginning of this blog one of my fellow bank employees had suggested that I should try to figure out Chicken Makahani, her fav Indian dish. Let's get something straight-I've never eaten "indian" food before tonight.I needed to do some research and actually find out what this dish was and how to make it. One of the key ingredients is garam masala-a mixture of at least 9 spices. While I was unsuccessful at acquiring garam masala I did create a mixture of my own that utilizing the key spices in this particular ingredient capture the flavor. I often try to stick with what we keep in the cupboards buying only essential exotic ingredients so hopefully you only have to pick up a few of these spices mentioned below. While cooking this dish the house smelled utterly amazing. Sweet, spicy and shall I say a tad like Skyline Chili?
This recipe serves 3-4 people
What you need:
1 cup yellow onion, chopped
2 tablespoons canola oil
1 teaspoon minced garlic
2 teaspoon curry powder
1 teaspoon ground ginger
1 teaspoon ground cumin
10.75 oz can condensed tomato soup
15 oz can chickpeas
1/2 cup 2% milk
1 cup cubed baby potatoes(the little bitty red kind)
the improv'd garam masala mixture, I made just enough for this recipe, bear with it. Mix in a small dish:
a shake of cumin
a shake of black pepper
a shake of chili powder
a shake of cinnamon
a shake of nutmeg
a shake of ground cloves
What does a "shake" mean? For me, it means I need to see it in the bowl, I need to see it on top of the other spices. This creates 2 teaspoons. Don't be afraid, although do consider going spare on the ground cloves.
Rice cooked, I went with long grain white
What to do:
1. Heat oil in large pan on stovetop, add onion and garlic to heated oil. Stir frequently until onion begins to brown.
2. Stir in all the spices, stirring frequently for 1 to 2 minutes.
3. Begin adding soup, drained chickpeas and boiled potatoes. Slow stir in milk, adding a little at a time until all is added. Let this sauce simmer for about 5 minutes.
4. Serve over rice.
Oh how I loved this recipe! While eating I even declared this may be my favorite recipe to date. It's a filling meal, meatless and pretty healthy aside from the sodium. Oh and it's really easy to make, I got it done after work with out feeling like there was tons of prep.
Hope you enjoy as much as I did. Get a sweet treat for dessert, my husband and I were craving a ice cream or cookies after. And it's a Sara Creation(maybe not an original.)
At the beginning of this blog one of my fellow bank employees had suggested that I should try to figure out Chicken Makahani, her fav Indian dish. Let's get something straight-I've never eaten "indian" food before tonight.I needed to do some research and actually find out what this dish was and how to make it. One of the key ingredients is garam masala-a mixture of at least 9 spices. While I was unsuccessful at acquiring garam masala I did create a mixture of my own that utilizing the key spices in this particular ingredient capture the flavor. I often try to stick with what we keep in the cupboards buying only essential exotic ingredients so hopefully you only have to pick up a few of these spices mentioned below. While cooking this dish the house smelled utterly amazing. Sweet, spicy and shall I say a tad like Skyline Chili?
This recipe serves 3-4 people
What you need:
1 cup yellow onion, chopped
2 tablespoons canola oil
1 teaspoon minced garlic
2 teaspoon curry powder
1 teaspoon ground ginger
1 teaspoon ground cumin
10.75 oz can condensed tomato soup
15 oz can chickpeas
1/2 cup 2% milk
1 cup cubed baby potatoes(the little bitty red kind)
the improv'd garam masala mixture, I made just enough for this recipe, bear with it. Mix in a small dish:
a shake of cumin
a shake of black pepper
a shake of chili powder
a shake of cinnamon
a shake of nutmeg
a shake of ground cloves
What does a "shake" mean? For me, it means I need to see it in the bowl, I need to see it on top of the other spices. This creates 2 teaspoons. Don't be afraid, although do consider going spare on the ground cloves.
Rice cooked, I went with long grain white
What to do:
1. Heat oil in large pan on stovetop, add onion and garlic to heated oil. Stir frequently until onion begins to brown.
2. Stir in all the spices, stirring frequently for 1 to 2 minutes.
3. Begin adding soup, drained chickpeas and boiled potatoes. Slow stir in milk, adding a little at a time until all is added. Let this sauce simmer for about 5 minutes.
4. Serve over rice.
Oh how I loved this recipe! While eating I even declared this may be my favorite recipe to date. It's a filling meal, meatless and pretty healthy aside from the sodium. Oh and it's really easy to make, I got it done after work with out feeling like there was tons of prep.
Hope you enjoy as much as I did. Get a sweet treat for dessert, my husband and I were craving a ice cream or cookies after. And it's a Sara Creation(maybe not an original.)
8.15.2010
Sweet Desserts (on request!)
I get someone dropping me a request every once and a while and I do try to oblige although I am not (as of yet) so expediant to try or post the recipes as soon as I'd like. Please bear with me. I want to try everything that you give me an idea for.
This recipe comes from a link that one of my husband's co-workers sent to me. I thought it sounded fresh, delicious AND I had just frozen some berries that I got at a $1.00 a pint. If you run across this deal...GET THEM! Blueberries and Blackberries freeze very well and are perfect for baking and of course Sunday morning pancakes. Anyway, this frozen Lemonade Pie comes from the foodtv.com website with a few tweeks from me.
Here's what you're going to need:
For the Crust:
1-1/2 cup cinnamon graham crumbs, I used my little bitty food processor and crumbed them myself....calling KitchenAid
5 tablespoons butter
For the Filling:
2 cups whipping cream
1 14-ounce can sweetened condensed milk, chilled
1 6-ounce can frozen lemonade concentrate (do not thaw)
For the Topping:
1 cup blueberries and blackberries (or just blueberries or raspberries are all interchangable)
2 tablespoons sugar
1 tablespoon fresh lemon juice
Some Cool Whip Lite too!
What to do:
Preheat the oven to 350 degrees. Make the crust: In a medium bowl, combine the graham cracker crumbsand melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.
Make the filling: In a cold medium bowl(or if you have a stand mixer!), whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight.
About an hour before you serve the pie, make the topping: Toss the berries in a medium bowl with the sugar and lemon juice. Then, add a thin layer of cool whip on the entire top surface, garnish the edges with the berries and make it look sort of pretty.
I only tried the filling before it was frozen and without the berries. My husband said it was good as he took it to work for his co worker to enjoy. I hope everyone in the office got a taste. I also took a picture before I left for work that morning however it wasn't so good. Which brings me to pictures on this blog. I enjoy taking pictures of the food I make for the blog and like cook books with pictures it helps. The last time I tried to upload several pictures it didn't go so well but I do hope in the near future to add the pics I've taken to their corresponding entry.
While making this pie I came up with a twist or two-maybe I'll get to making it.
Keep on enjoying...
This recipe comes from a link that one of my husband's co-workers sent to me. I thought it sounded fresh, delicious AND I had just frozen some berries that I got at a $1.00 a pint. If you run across this deal...GET THEM! Blueberries and Blackberries freeze very well and are perfect for baking and of course Sunday morning pancakes. Anyway, this frozen Lemonade Pie comes from the foodtv.com website with a few tweeks from me.
Here's what you're going to need:
For the Crust:
1-1/2 cup cinnamon graham crumbs, I used my little bitty food processor and crumbed them myself....calling KitchenAid
5 tablespoons butter
For the Filling:
2 cups whipping cream
1 14-ounce can sweetened condensed milk, chilled
1 6-ounce can frozen lemonade concentrate (do not thaw)
For the Topping:
1 cup blueberries and blackberries (or just blueberries or raspberries are all interchangable)
2 tablespoons sugar
1 tablespoon fresh lemon juice
Some Cool Whip Lite too!
What to do:
Preheat the oven to 350 degrees. Make the crust: In a medium bowl, combine the graham cracker crumbsand melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.
Make the filling: In a cold medium bowl(or if you have a stand mixer!), whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight.
About an hour before you serve the pie, make the topping: Toss the berries in a medium bowl with the sugar and lemon juice. Then, add a thin layer of cool whip on the entire top surface, garnish the edges with the berries and make it look sort of pretty.
I only tried the filling before it was frozen and without the berries. My husband said it was good as he took it to work for his co worker to enjoy. I hope everyone in the office got a taste. I also took a picture before I left for work that morning however it wasn't so good. Which brings me to pictures on this blog. I enjoy taking pictures of the food I make for the blog and like cook books with pictures it helps. The last time I tried to upload several pictures it didn't go so well but I do hope in the near future to add the pics I've taken to their corresponding entry.
While making this pie I came up with a twist or two-maybe I'll get to making it.
Keep on enjoying...
8.11.2010
Stuffing the 'Room
I've been waiting to stuff some mushrooms and to get a great idea for what to put in them. Some mushrooms that I've tried in no where particular can be too greasy or have no flavor. I didn't want this to be where my take on the stuffed mushrooms ended up.
Disclaimer: You really should like mushrooms before you try eating them. If you don't like them just don't. This is not how I feel about all foods but mushrooms yes.
Here's whatcha need:
6 Baby Portabellos, stems removed and I'll share a trick
1 cup frozen spinach, thawed
4oz crab, I chose "Crab Select" from Kroger. At only 2.19 for 8 oz of IMITATION CRAB, I'll take it.
3/4 cup plain bread crumbs
Grated swiss cheese(how cheesy do you like it?)
Some olive oil
Here's the trick-
I take a small melon baller to scoop out the stem to create bowl in the mushroom. These are soft fungi so be easy!
What to do:
1.)Preheat oven to 350 degrees
2.)In small bowl, mix crab meat, spinach, bread crumbs and Swiss cheese.
3.)Use just a drop or two inside each mushroom to coat.
4.)Scoop the mixture you created in step 2 in the mushroom bowl.
5.)Bake for 10 minutes, mushrooms will darken.
Best enjoyed warm...My ever lovely husband and I ended up eating them as a meal, really we didn't mean too but it was a warm day and apparently we just weren't in need of a 3 course meal. And did you know? It's a Sara Original!
And just as a matter of knowing-Do you like mushrooms?
Disclaimer: You really should like mushrooms before you try eating them. If you don't like them just don't. This is not how I feel about all foods but mushrooms yes.
Here's whatcha need:
6 Baby Portabellos, stems removed and I'll share a trick
1 cup frozen spinach, thawed
4oz crab, I chose "Crab Select" from Kroger. At only 2.19 for 8 oz of IMITATION CRAB, I'll take it.
3/4 cup plain bread crumbs
Grated swiss cheese(how cheesy do you like it?)
Some olive oil
Here's the trick-
I take a small melon baller to scoop out the stem to create bowl in the mushroom. These are soft fungi so be easy!
What to do:
1.)Preheat oven to 350 degrees
2.)In small bowl, mix crab meat, spinach, bread crumbs and Swiss cheese.
3.)Use just a drop or two inside each mushroom to coat.
4.)Scoop the mixture you created in step 2 in the mushroom bowl.
5.)Bake for 10 minutes, mushrooms will darken.
Best enjoyed warm...My ever lovely husband and I ended up eating them as a meal, really we didn't mean too but it was a warm day and apparently we just weren't in need of a 3 course meal. And did you know? It's a Sara Original!
And just as a matter of knowing-Do you like mushrooms?
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