Sarah's Raw Taco "Meat" (Vegetarian)
Ingredients:
1 ½ C raw walnuts
2 cloves garlic
2 TB cumin
1 TB chili powder
salt
Lime juice
Tabasco (optional)
Directions: Process walnuts, garlic, cumin and chili powder in food processor/blender until desired consistency; leave it a little crumbly like taco meat. Add a sprinkle of salt, squirt of lime juice and Tabasco if using and pulse a few times to incorporate. This is super easy and yummy, and a quick, healthy alternative to beef on your taco salad, in a burrito, or in a layered dip. Happy eating!
Submitted by Sarah Frantz
Saturday, July 31, 2010
Monday, July 26, 2010
White Bean Salad
White Bean Salad
2 cans great northern beans
1 can corn
3 1/2 tsp lemon juice
1 1/2 tbsps olive oil
2 large tomatoes, diced or equivalent amount of grape/cherry tomatoes
large handful fresh cilantro, chopped
1/4 small red onion, diced
1 tbsp kosher salt, to taste (i used half that, even less if using table salt)
1/2 tbsp pepper, to taste
1 large diced avocado
Drain and rinse corn and beans. Combine all ingredients except avocado. Top with avocado when serving. Can eat with with tortilla chips.
Shared by Nicole Hardman
2 cans great northern beans
1 can corn
3 1/2 tsp lemon juice
1 1/2 tbsps olive oil
2 large tomatoes, diced or equivalent amount of grape/cherry tomatoes
large handful fresh cilantro, chopped
1/4 small red onion, diced
1 tbsp kosher salt, to taste (i used half that, even less if using table salt)
1/2 tbsp pepper, to taste
1 large diced avocado
Drain and rinse corn and beans. Combine all ingredients except avocado. Top with avocado when serving. Can eat with with tortilla chips.
Shared by Nicole Hardman
Brazilian Limeade
Brazilian Limeade
2 whole limes
3 cups cold water
¾ cup sugar
2 trays or approximately 32 ice cubes
Place whole limes in a blender and process for about 3 seconds—just until both limes have been cut open. The first lime to split will most likely be very roughly chopped; stop processing as soon as the second one is opened. Processing too long will cause the limeade to be bitter.
Add the water to the blender and then strain the lime water into a bowl with a fine sieve. Discard solids and rinse blender. Dissolve sugar in lime water and return to the blender.
Add ice and process on high speed until smooth. Serve immediately. Limeade will become bitter if allowed to stand before serving.
Shared by Jessica
2 whole limes
3 cups cold water
¾ cup sugar
2 trays or approximately 32 ice cubes
Place whole limes in a blender and process for about 3 seconds—just until both limes have been cut open. The first lime to split will most likely be very roughly chopped; stop processing as soon as the second one is opened. Processing too long will cause the limeade to be bitter.
Add the water to the blender and then strain the lime water into a bowl with a fine sieve. Discard solids and rinse blender. Dissolve sugar in lime water and return to the blender.
Add ice and process on high speed until smooth. Serve immediately. Limeade will become bitter if allowed to stand before serving.
Shared by Jessica
Tuesday, July 6, 2010
BBQin'
Melissa and Mark spoiled us all at the last cooking group with some fabulous grilling! The recipes she shared are below as well as this yummy way to roast vegetables.
Chop up desired vegetables (she used turnips, carrots and asparagus) and put on baking sheet or roasting pan.
Drizzle with olive oil and sprinkly Montreal Steak Seasoning or desired seasoning over the top.
cook at 400 degrees for 20 minutes. Yum!
Chop up desired vegetables (she used turnips, carrots and asparagus) and put on baking sheet or roasting pan.
Drizzle with olive oil and sprinkly Montreal Steak Seasoning or desired seasoning over the top.
cook at 400 degrees for 20 minutes. Yum!
Cilantro Lime Chicken
This comes from the Nordstrom "Entertaining At Home Cookbook". Its a flavorful Mexican marinade with fresh lime, cilantro and garlic that produces chicken that is consistently moist and tender. You can have success with as little as half of the marinating time before the chicken hits the grill, even though its best to marinate for a minimum of an hour.
You can skip the flattening the chicken, just make sure that its done all the way through. Also, don't have to criss cross when grilling, its more for presentation. But it does look really pretty!
Ingredients:
6 boneless, skinless chicken breast halves, tenderloin section included
1/4 cup fresh lime juice
1/4 cup EVOO
3 cloves garlic, minced
2 TBSP chopped fresh cilantro plus swigs for garnish
1-1/2 tsp packed brown sugar
1-1/2 tsp salt
1 tsp cumin
1 tsp freshly ground black pepper
vegetable oil for brushing grate
1-1/2 cups favorite salsa ( I like Costco's mango salsa)
1 cup sour cream (I used light)
Directions:
Place a chicken breast between 2 sheets of plastic wrap and using the flat side of a meat mallet, gently and gradually flatten it until it is about 1/2 inch thick. Repeat with the other chicken breasts. Place the chicken in a 1 gallon ziploc bag or in a shallow dish.
To prepare the marinade, in a bowl, combine the lime juice, EVOO, garlic, chopped cilantro, brown sugar, salt, cumin and pepper and whisk until thoroughly blended. Pour the marinade over the chicken, coating all sides well. Squeeze all air out of the bag and seal it, or cover the dish. Refrigerate the chicken for a minimum of an hour or for up to three hours. Remove from the refrigerator 30 minutes before grilling.
Preheat grill on medium.
Remove the chicken from the marinade and drain off the excess marinade. Brush the grill with veg. oil. Place the chicken directly over the fire. Grill, uncovered, for about 1-1/2 minutes. Rotate the chicken 90 degress to create attractive cross-hatching and cook for 1-1/2 min. longer. Flip the chicken breast over and continue grilling, uncovered, repeating the steps for cross-hatching, until tender and the juices run clear when the meat is pierced with a knife, 3-4 minutes longer.
Remove the chicken from the grill and transfer to warmed dinner plates or a larger platter. Spoon some salsa over each portion, followed by a dallop of sour cream. Garnish with the cilantro sprigs. Serve immediately.
Serves 6.
Submitted by Melissa Oldham
You can skip the flattening the chicken, just make sure that its done all the way through. Also, don't have to criss cross when grilling, its more for presentation. But it does look really pretty!
Ingredients:
6 boneless, skinless chicken breast halves, tenderloin section included
1/4 cup fresh lime juice
1/4 cup EVOO
3 cloves garlic, minced
2 TBSP chopped fresh cilantro plus swigs for garnish
1-1/2 tsp packed brown sugar
1-1/2 tsp salt
1 tsp cumin
1 tsp freshly ground black pepper
vegetable oil for brushing grate
1-1/2 cups favorite salsa ( I like Costco's mango salsa)
1 cup sour cream (I used light)
Directions:
Place a chicken breast between 2 sheets of plastic wrap and using the flat side of a meat mallet, gently and gradually flatten it until it is about 1/2 inch thick. Repeat with the other chicken breasts. Place the chicken in a 1 gallon ziploc bag or in a shallow dish.
To prepare the marinade, in a bowl, combine the lime juice, EVOO, garlic, chopped cilantro, brown sugar, salt, cumin and pepper and whisk until thoroughly blended. Pour the marinade over the chicken, coating all sides well. Squeeze all air out of the bag and seal it, or cover the dish. Refrigerate the chicken for a minimum of an hour or for up to three hours. Remove from the refrigerator 30 minutes before grilling.
Preheat grill on medium.
Remove the chicken from the marinade and drain off the excess marinade. Brush the grill with veg. oil. Place the chicken directly over the fire. Grill, uncovered, for about 1-1/2 minutes. Rotate the chicken 90 degress to create attractive cross-hatching and cook for 1-1/2 min. longer. Flip the chicken breast over and continue grilling, uncovered, repeating the steps for cross-hatching, until tender and the juices run clear when the meat is pierced with a knife, 3-4 minutes longer.
Remove the chicken from the grill and transfer to warmed dinner plates or a larger platter. Spoon some salsa over each portion, followed by a dallop of sour cream. Garnish with the cilantro sprigs. Serve immediately.
Serves 6.
Submitted by Melissa Oldham
Rub With Love Salmon Rub
They used to sell this at Costco but quit selling it :(. It's the BEST RUB EVER!!!!! Every time we made it for people they would beg us for the recipe. I found the recipe for the rub.
Ingredients:
3 TBSP firmly packed brown sugar
2 TBSP paprika
2 tsp Kosher salt
1-1/2 tsp freshly ground black pepper
1 tsp chopped thyme
Directions:
Rub over salmon. Drizzle EVOO over tinfoil. Place rubbed salmon in tinfoil. Double wrap in tinfoil. Cook on BBQ. Enjoy!
Submitted by Melissa Oldham
Ingredients:
3 TBSP firmly packed brown sugar
2 TBSP paprika
2 tsp Kosher salt
1-1/2 tsp freshly ground black pepper
1 tsp chopped thyme
Directions:
Rub over salmon. Drizzle EVOO over tinfoil. Place rubbed salmon in tinfoil. Double wrap in tinfoil. Cook on BBQ. Enjoy!
Submitted by Melissa Oldham
Sunday, July 4, 2010
Rosemary Ranch Chicken Kabobs
Ingredients
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
5 skinless, boneless chicken breast halves - cut into 1 inch cubes
Directions
1.In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
2.Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
3.Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
By: Theresa Spencer
"This rosemary ranch chicken recipe is so delicious, tender, and juicy the chicken will melt in your mouth. Even the most picky eater will be begging for the last piece."
http://allrecipes.com/Recipe/Rosemary-Ranch-Chicken-Kabobs/Detail.aspx
Submitted by Melissa Oldham
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
5 skinless, boneless chicken breast halves - cut into 1 inch cubes
Directions
1.In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
2.Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
3.Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
By: Theresa Spencer
"This rosemary ranch chicken recipe is so delicious, tender, and juicy the chicken will melt in your mouth. Even the most picky eater will be begging for the last piece."
http://allrecipes.com/Recipe/Rosemary-Ranch-Chicken-Kabobs/Detail.aspx
Submitted by Melissa Oldham
ORANGE-COOKIE DELIGHT
2 cans mandarin oranges, drained
2 cups buttermilk
12 oz Cool Whip
2 pkgs vanilla pudding mix
Fudge Shoppe striped cookies
Mix all ingredients (except cookies) and chill. After chilled add broken-up cookies and serve.
Recipe submitted by Jenae
2 cups buttermilk
12 oz Cool Whip
2 pkgs vanilla pudding mix
Fudge Shoppe striped cookies
Mix all ingredients (except cookies) and chill. After chilled add broken-up cookies and serve.
Recipe submitted by Jenae
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