This easy recipe comes from a great book called Dining on a Dime. If you don't already own a copy of this book, I highly recommend finding a copy.
Pork Green Chile
Ingredients:
1 lb pork roast or chops, meat removed and cubed into small pieces
10 1/2 ounce chicken broth
1 onion, finely chopped
1/4 - 1/2 tsp garlic powder
1 7-ounce can green chilies, diced
2 Tbsp flour, dissolved in water
Directions:
1. Cook the pork in a small amount of oil until just browned.
2. Add the chicken broth to the cooking pork. Stir to loosen any browned pork bits. Cover and simmer on medium heat for about 10 minutes.
3. Add the onion, garlic powder, and green chiles. Cover and simmer on low to medium-low heat for 1-2 hours, stirring occasionally.
4. Remove from heat. Mix in flour (and water) until sauce begins to thicken.
Yield: 4 servings
Notes:
The original recipe called for a 1/4 of a jalapeno, diced up fine, and a touch of salt. I decided to nix both to avoid too much heat (from the jalapeno) and too much saltiness (the broth provided enough).
This recipe could probably be easily adapted to a slow cooker if desired. Just don't worry about browning the meat first and cook it for a longer period.
The chile is best served in a bowl topped with corn chips, cheese, tomatoes, or whatever suits your fancy.
Showing posts with label easy. Show all posts
Showing posts with label easy. Show all posts
Friday, September 11, 2009
Thursday, August 20, 2009
Easy Baked Penne with Ricotta and Basil
Here's a recipe that I found on the Whole Foods website. Tastier than we expected! The leftovers keep pretty well too!
Easy Baked Penne with Ricotta and Basil
Ingredients:
1 Tablespoon oil
1 pound ground turkey
1 pound dried penne rigate pasta
1 cup part-skim ricotta cheese
1/2 teaspoon dried basil
1 (25-ounce) jar pasta sauce
Salt and pepper to taste
1 cup shredded mozzarella cheese
Directions:
Preheat oven to 350°F. Cook penne according to directions on package, then drain and set aside to let cool for 5 minutes. Meanwhile, brown the ground turkey in oil. Drain. Combine ricotta cheese, basil, 1 1/2 cups of the pasta sauce, and salt and pepper in a large bowl.
Add pasta and cooked turkey to cheese mixture and toss gently to coat. Spread 1/2 cup of the remaining pasta sauce in the bottom of a baking dish. Pour pasta mixture into dish and spread out evenly. Drizzle remaining sauce over the top, then sprinkle with cheese.
Bake, uncovered, until golden brown and bubbly, about 30 minutes.
Yield: 4-6 servings
Notes: If you're looking for a meatless meal, the ground turkey can easily be left out. If you'd like a variation, try stirring in some shredded rotisserie chicken instead of ground turkey. Also, I recommend tossing in a bit of oregano or other Italian seasoning just to pump it up a bit.
Easy Baked Penne with Ricotta and Basil
Ingredients:
1 Tablespoon oil
1 pound ground turkey
1 pound dried penne rigate pasta
1 cup part-skim ricotta cheese
1/2 teaspoon dried basil
1 (25-ounce) jar pasta sauce
Salt and pepper to taste
1 cup shredded mozzarella cheese
Directions:
Preheat oven to 350°F. Cook penne according to directions on package, then drain and set aside to let cool for 5 minutes. Meanwhile, brown the ground turkey in oil. Drain. Combine ricotta cheese, basil, 1 1/2 cups of the pasta sauce, and salt and pepper in a large bowl.
Add pasta and cooked turkey to cheese mixture and toss gently to coat. Spread 1/2 cup of the remaining pasta sauce in the bottom of a baking dish. Pour pasta mixture into dish and spread out evenly. Drizzle remaining sauce over the top, then sprinkle with cheese.
Bake, uncovered, until golden brown and bubbly, about 30 minutes.
Yield: 4-6 servings
Notes: If you're looking for a meatless meal, the ground turkey can easily be left out. If you'd like a variation, try stirring in some shredded rotisserie chicken instead of ground turkey. Also, I recommend tossing in a bit of oregano or other Italian seasoning just to pump it up a bit.
Sunday, December 28, 2008
Gazpacho
This was a recipe given to us by our friend Lindsey, who in turn picked it up from a place called the Shipwreck Restaurant - not sure where it is though. Fair warning - though it be tasty, it does make a lot!
Shipwreck Gazpacho
Ingredients:
2 26-oz cans of diced tomatoes
1 large green pepper, chopped
1 white onion, chopped
1 clove of garlic, chopped
1 cucumber, chopped
1 oz tabasco
juice of 1 whole fresh lemon
juice of 1 whole fresh lime
1/4 cup red wine vinegar
2 Tbsp olive oil
1 tsp honey
12 oz tomato juice
1 tsp each of dried tarragon (powder), basil, coriander, and pepper
1/4 tsp salt
1/4 tsp cumin
Directions:
Combine all ingredients and mix well. Chill and serve.
Yield: 10 cups
Shipwreck Gazpacho
Ingredients:
2 26-oz cans of diced tomatoes
1 large green pepper, chopped
1 white onion, chopped
1 clove of garlic, chopped
1 cucumber, chopped
1 oz tabasco
juice of 1 whole fresh lemon
juice of 1 whole fresh lime
1/4 cup red wine vinegar
2 Tbsp olive oil
1 tsp honey
12 oz tomato juice
1 tsp each of dried tarragon (powder), basil, coriander, and pepper
1/4 tsp salt
1/4 tsp cumin
Directions:
Combine all ingredients and mix well. Chill and serve.
Yield: 10 cups
Wednesday, December 03, 2008
Mixed Pea Pod Stir-Fry
I believe I found this in one of a number of quick and easy recipe books somewhere. It's really easy and makes a nice accompaniment to a variety of meals.
Mixed Pea Pod Stir-Fry
Ingredients:
1 tsp salt
8oz green beans, trimmed
2 tsp vegetable oil
4oz snow peas, trimmed and strings removed
4oz sugar snap peas, trimmed and strings removed
1 garlic clove, finely chopped
1 Tbsp soy sauce
Directions:
In 12-inch skillet, combine 4 cups water and salt; heat to boiling over high heat. Add green beans and cook 3 minutes. Drain; wipe skillet dry with paper towels.
In same skillet, heat oil over high heat. Add green beans and cook, stirring frequently (stir frying), until they begin to brown, 2 to 3 minutes. Add snow peas, sugar snap peas, and garlic; stir-fry until snow peas and sugar snap peas are tender crisp, about 1 minute longer. Stir in soy sauce and remove from heat.
Yield: 4 side servings
Mixed Pea Pod Stir-Fry
Ingredients:
1 tsp salt
8oz green beans, trimmed
2 tsp vegetable oil
4oz snow peas, trimmed and strings removed
4oz sugar snap peas, trimmed and strings removed
1 garlic clove, finely chopped
1 Tbsp soy sauce
Directions:
In 12-inch skillet, combine 4 cups water and salt; heat to boiling over high heat. Add green beans and cook 3 minutes. Drain; wipe skillet dry with paper towels.
In same skillet, heat oil over high heat. Add green beans and cook, stirring frequently (stir frying), until they begin to brown, 2 to 3 minutes. Add snow peas, sugar snap peas, and garlic; stir-fry until snow peas and sugar snap peas are tender crisp, about 1 minute longer. Stir in soy sauce and remove from heat.
Yield: 4 side servings
Wednesday, November 26, 2008
Spaghetti with Bacon and Peas
I can't recall where I found this recipe originally - I think it might have been from some quick cooking book. But it's pretty easy and tasty to boot!
Spaghetti with Bacon and Peas
Ingredients:
1 lb thin spaghetti or vermicelli
1 package (10 oz) frozen peas
4 slices bacon
1 med. onion, finely chopped
1 container (15 oz) part-skim ricotta cheese
1/2 cup grated Pecorino Romano or Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
Directions:
In large saucepot, cook pasta as label directs. During last 2 minutes of pasta cooking, add frozen peas to pasta cooking water; continue cooking until pasta is done. Drain, reserving 1 cup of pasta cooking water. Return pasta and peas to saucepot and keep warm.
Meanwhile, in 12-inch skillet, cook bacon over medium heat until browned. Transfer to paper towels to drain. Pour off all but 1 Tbsp bacon drippings from skillet. Add onion and cook until tender and golden, 8 to 10 minutes.
Add reserved pasta water, onion mixture, ricotta, Romano, salt, and pepper to pasta and peas in saucepot. Crumble bacon adn toss again.
Yield: 6 servings
Spaghetti with Bacon and Peas
Ingredients:
1 lb thin spaghetti or vermicelli
1 package (10 oz) frozen peas
4 slices bacon
1 med. onion, finely chopped
1 container (15 oz) part-skim ricotta cheese
1/2 cup grated Pecorino Romano or Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
Directions:
In large saucepot, cook pasta as label directs. During last 2 minutes of pasta cooking, add frozen peas to pasta cooking water; continue cooking until pasta is done. Drain, reserving 1 cup of pasta cooking water. Return pasta and peas to saucepot and keep warm.
Meanwhile, in 12-inch skillet, cook bacon over medium heat until browned. Transfer to paper towels to drain. Pour off all but 1 Tbsp bacon drippings from skillet. Add onion and cook until tender and golden, 8 to 10 minutes.
Add reserved pasta water, onion mixture, ricotta, Romano, salt, and pepper to pasta and peas in saucepot. Crumble bacon adn toss again.
Yield: 6 servings
Saturday, November 22, 2008
Fruit Salad (Ambrosia)
This is a recipe given to me by my (crazy) Aunt Karen. It's relatively easy to make and serves as an excellent addition to a big breakfast. Or it functions nicely as its own light breakfast. I often use it for breakfast potlucks since it make quite a lot!
Aunt Karen Fruit Salad
Ingredients:
1 can peaches, cut up
1 can pineapple tidbits
1 can mandarin oranges
handful of red grapes, halved
handful of marachino cherries, halved
2 bananas, sliced
1 box tapioca pudding (cooked variety)
1 box coconut pudding (cooked variety)
Directions:
1. Drain all canned fruit, reserving liquid to 3 cups (add water if needed).
2. Mix pudding with reserved liquid and whisk thoroughly.
3. Heat in microwave on HIGH for 3 minutes. Stir well. Repeat once more and again if needs thickening. Stir frequently.
4. Cool pudding mix in refrigerator.
5. Combine all fruit but cherries and bananas with cool pudding. Fold in with spatula.
6. Refrigerate for a couple of hours. Mix in remaining fruit just before serving.
Optional add-ins:
Handful of strawberries, sliced
Handful of dried coconut
Whatever else sounds good!
Notes: I will sometimes use vanilla pudding instead of coconut if I'm serving this to folks who aren't fans of coconut. It still comes out good!
Also, if you're going to add red fruits like cherries and strawberries (which I recommend), make sure you thoroughly rinse/wash and dry them off before adding to the rest of the mix. The red has a tendency to 'bleed' into the rest of the salad!
Aunt Karen Fruit Salad
Ingredients:
1 can peaches, cut up
1 can pineapple tidbits
1 can mandarin oranges
handful of red grapes, halved
handful of marachino cherries, halved
2 bananas, sliced
1 box tapioca pudding (cooked variety)
1 box coconut pudding (cooked variety)
Directions:
1. Drain all canned fruit, reserving liquid to 3 cups (add water if needed).
2. Mix pudding with reserved liquid and whisk thoroughly.
3. Heat in microwave on HIGH for 3 minutes. Stir well. Repeat once more and again if needs thickening. Stir frequently.
4. Cool pudding mix in refrigerator.
5. Combine all fruit but cherries and bananas with cool pudding. Fold in with spatula.
6. Refrigerate for a couple of hours. Mix in remaining fruit just before serving.
Optional add-ins:
Handful of strawberries, sliced
Handful of dried coconut
Whatever else sounds good!
Notes: I will sometimes use vanilla pudding instead of coconut if I'm serving this to folks who aren't fans of coconut. It still comes out good!
Also, if you're going to add red fruits like cherries and strawberries (which I recommend), make sure you thoroughly rinse/wash and dry them off before adding to the rest of the mix. The red has a tendency to 'bleed' into the rest of the salad!
Tuesday, November 18, 2008
Vegetable Rice Medley
I found this easy side dish in one of my Quick Cooking magazines. It works great for a fast and simple addition to your meal.
Veggie Rice
Ingredients:
1 cup uncooked long grain rice
2-1/4 cups water
2 to 3 Tbsp onion or vegetable soup mix
2 cups frozen corn, peas, or mixed vegetables
Directions:
In a saucepan, combine the rice, water, and soup mix; bring to a boil. Add the vegetables; return to a boil. Reduce heat; cover and simmer for 15 minutes. Cook until rice and vegetables are tender.
Yields 4-6 servings.
Notes: I often use brown rice for this recipe as well. I add a little extra water and let the dish simmer for a bit longer.
Veggie Rice
Ingredients:
1 cup uncooked long grain rice
2-1/4 cups water
2 to 3 Tbsp onion or vegetable soup mix
2 cups frozen corn, peas, or mixed vegetables
Directions:
In a saucepan, combine the rice, water, and soup mix; bring to a boil. Add the vegetables; return to a boil. Reduce heat; cover and simmer for 15 minutes. Cook until rice and vegetables are tender.
Yields 4-6 servings.
Notes: I often use brown rice for this recipe as well. I add a little extra water and let the dish simmer for a bit longer.
Monday, December 25, 2006
Orange-Dijon Cannellini Beans
The second heart-healthy bean recipe I'm posting tonight. This one's pretty sweet - Kate and I discovered that serving it over brown rice helps dampen the sweetness just enough.
Orange-Dijon Cannellini Beans
Ingredients:
2 cups low-sodium nonfat chicken broth
6 cups low-sodium canned cannellini beans, rinsed and drained
1 medium onion, chopped
½ cup sugarless, all-fruit orange marmalade
1/3 cup brown sugar
1 Tbsp Dijon mustard
1 tsp dried rosemary
¼ tsp ground black pepper
Directions:
1. Combine all ingredients in a large saucepan.
2. Bring to a simmer, cover, and cook for 30 minutes before serving.
Prep Time: 20 minutes
Cook Time: 35 minutes
Yield: 4 servings
Notes: The recipe didn't say to - but I recommend serving these beans over rice.
Orange-Dijon Cannellini Beans
Ingredients:
2 cups low-sodium nonfat chicken broth
6 cups low-sodium canned cannellini beans, rinsed and drained
1 medium onion, chopped
½ cup sugarless, all-fruit orange marmalade
1/3 cup brown sugar
1 Tbsp Dijon mustard
1 tsp dried rosemary
¼ tsp ground black pepper
Directions:
1. Combine all ingredients in a large saucepan.
2. Bring to a simmer, cover, and cook for 30 minutes before serving.
Prep Time: 20 minutes
Cook Time: 35 minutes
Yield: 4 servings
Notes: The recipe didn't say to - but I recommend serving these beans over rice.
Spicy Baked Black Beans and Pineapple
One of a handful of recipes that I found in a heart-healthy cookbook while looking for simple and tasty meatless options.
(I'll be posting a trio of these bean recipes tonight...)
Spicy Baked Black Beans and Pineapple
Ingredients:
Olive oil cooking spray
1 cup low-sodium tomato sauce
1 Tbsp reduced-sodium soy sauce
1 Tbsp molasses
2 tsp prepared mustard
2 tsp vinegar
3 cloves garlic, minced
½ tsp onion powder
2 cups low-sodium canned black beans, rinsed and drained
2 cups juice-packed canned pineapple bits, drained
Directions:
1. Preheat oven to 375 degrees. Lightly coat a 2-quart casserole with olive oil cooking spray.
2. Combine all ingredients in a large bowl and mix well.
3. Transfer to the prepared casserole and bake, covered, for 40 minutes.
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 4 servings
(I'll be posting a trio of these bean recipes tonight...)
Spicy Baked Black Beans and Pineapple
Ingredients:
Olive oil cooking spray
1 cup low-sodium tomato sauce
1 Tbsp reduced-sodium soy sauce
1 Tbsp molasses
2 tsp prepared mustard
2 tsp vinegar
3 cloves garlic, minced
½ tsp onion powder
2 cups low-sodium canned black beans, rinsed and drained
2 cups juice-packed canned pineapple bits, drained
Directions:
1. Preheat oven to 375 degrees. Lightly coat a 2-quart casserole with olive oil cooking spray.
2. Combine all ingredients in a large bowl and mix well.
3. Transfer to the prepared casserole and bake, covered, for 40 minutes.
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 4 servings
Tuesday, February 28, 2006
Two Holiday Treats
I meant to post these back around Christmas but didn't get the chance...so here they are now. I found both recipes on Fitness and Freebies (same as the last recipe) and they were surprisingly popular for now easy they were to make.
Peanut Butter Clusters
Ingredients:
10 ounces Peanut Butter Chips
1/2 cup dry-roasted, unsalted peanuts
1/2 cup regular oats, uncooked
1/2 cup raisins
1 teaspoon cinnamon
Directions:
Microwave chips in a bowl on high power until melted, about 1-1/2 minutes. Stir. Add remaining ingredients; mix thoroughly. Using your hands, firmly roll into 1-inch balls. Cool.
Yield: 3 dozen balls
Orange Fruit Nut Truffles
Ingredients:
1-1/2 cup walnuts
1 cup orange-essence dried plums (prunes)
1/2 cup dried cranberries
1/2 cup chocolate-covered raisins (or plain raisins if preferred)
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1 teaspoon vanilla extract
Directions:
In a food processor with the knife blade, blend all ingredients until a dough-like ball forms. Using your hands, roll into 1-inch balls.
Optional: Top each with a walnut piece.
Yield: 3 dozen balls
Peanut Butter Clusters
Ingredients:
10 ounces Peanut Butter Chips
1/2 cup dry-roasted, unsalted peanuts
1/2 cup regular oats, uncooked
1/2 cup raisins
1 teaspoon cinnamon
Directions:
Microwave chips in a bowl on high power until melted, about 1-1/2 minutes. Stir. Add remaining ingredients; mix thoroughly. Using your hands, firmly roll into 1-inch balls. Cool.
Yield: 3 dozen balls
Orange Fruit Nut Truffles
Ingredients:
1-1/2 cup walnuts
1 cup orange-essence dried plums (prunes)
1/2 cup dried cranberries
1/2 cup chocolate-covered raisins (or plain raisins if preferred)
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1 teaspoon vanilla extract
Directions:
In a food processor with the knife blade, blend all ingredients until a dough-like ball forms. Using your hands, roll into 1-inch balls.
Optional: Top each with a walnut piece.
Yield: 3 dozen balls
Thursday, February 23, 2006
Parmesan Bow-Ties
Stumbled onto this one at Fitness and Freebies while looking for healthy Christmas snacks.
This is really, really easy to make and tastes pretty good.
Parmesan Bow Ties
Ingredients:
2 cups uncooked bow tie pasta
1/4 cup zesty Non or low-fat Italian salad dressing
1/4 cup shredded non-fat Parmesan cheese
1 tablespoon minced fresh parsley
Directions:
Cook noodles according to package directions; drain. Transfer to a serving bowl. Add the remaining ingredients; toss to coat.
Recipe makes four servings.
Notes: Pasta shells work just as well as bow ties.
This is really, really easy to make and tastes pretty good.
Parmesan Bow Ties
Ingredients:
2 cups uncooked bow tie pasta
1/4 cup zesty Non or low-fat Italian salad dressing
1/4 cup shredded non-fat Parmesan cheese
1 tablespoon minced fresh parsley
Directions:
Cook noodles according to package directions; drain. Transfer to a serving bowl. Add the remaining ingredients; toss to coat.
Recipe makes four servings.
Notes: Pasta shells work just as well as bow ties.
Wednesday, February 02, 2005
Chocolate Clusters
Another snack treat!
Chocolate Clusters
Ingredients:
8 oz milk chocolate, melted
1 cup chopped nuts (any kind), toasted
1 cup shredded coconut, toasted
Directions:
1. Cool melted chocolate for about 10 minutes.
2. Stir the nuts and coconut into chocolate.
3. With small spoon, place spoonfuls of mixture on baking sheets.
4. Refrigerate for 2 hours or until firm.
Store in an airtight container in the fridge for up to 1 month or in the freezer for up to 2 months.
Makes about 3 dozen clusters.
Chocolate Clusters
Ingredients:
8 oz milk chocolate, melted
1 cup chopped nuts (any kind), toasted
1 cup shredded coconut, toasted
Directions:
1. Cool melted chocolate for about 10 minutes.
2. Stir the nuts and coconut into chocolate.
3. With small spoon, place spoonfuls of mixture on baking sheets.
4. Refrigerate for 2 hours or until firm.
Store in an airtight container in the fridge for up to 1 month or in the freezer for up to 2 months.
Makes about 3 dozen clusters.
Monday, January 24, 2005
Almond Bark
Got this recipe out of a kid's cookbook at the library. For Christmas, I used the variation that involves melted chocolate chips and crushed candy canes. It was a surprising hit!
Almond Bark
Ingredients:
1 ½ lbs white chocolate, melted
2 cups unblanched whole almonds, toasted
Directions:
1. In the bowl, stir together the chocolate and almonds.
2. Pour the mixture onto the baking sheet. Spread it out just until none of the almonds touch.
3. Refrigerate for 1 hour or until firm. Break into pieces
Store in an airtight container in a cool, dark place or in the fridge for up to 2 weeks.
Makes about 1 ¾ lbs almond bark.
Variation: Pour melted dark or milk chocolate over Reese’s Pieces or crushed candy canes, instead of almonds.
Almond Bark
Ingredients:
1 ½ lbs white chocolate, melted
2 cups unblanched whole almonds, toasted
Directions:
1. In the bowl, stir together the chocolate and almonds.
2. Pour the mixture onto the baking sheet. Spread it out just until none of the almonds touch.
3. Refrigerate for 1 hour or until firm. Break into pieces
Store in an airtight container in a cool, dark place or in the fridge for up to 2 weeks.
Makes about 1 ¾ lbs almond bark.
Variation: Pour melted dark or milk chocolate over Reese’s Pieces or crushed candy canes, instead of almonds.
Sunday, December 19, 2004
Tortilla Soup
Okay, another quick one. This is a soup recipe that our friend and co-worker Debbie put into a recipe we were giving to another of our co-workers. It's quick, easy, and very tasty!
Tortilla Soup
Ingredients:
1 can (16 oz) refried beans
1 can (14 oz) chicken broth
1 can (10 oz) chicken OR 3 chicken breasts, boiled and chopped
1 can (15 1/4 oz) whole kernel corn with liquid
1 can (15 oz) black beans, rinsed and drained
1 cup salsa, chunky style
1 cup shredded cheddar cheese
Directions:
1. Combine first 6 ingredients in a pot.
2. Bring to a boil over medium heat, stirring until refried beans are completely mixed with other ingredients.
3. Turn down heat and simmer for 10 minutes, stirring occasionally.
4. Stir in cheese.
To serve, put some tortilla chips (I prefer Frito's) in the bottom of your bowl and add soup over it. Toss some more cheese on top if you'd like. I used a Mexican blend of cheese instead of plain cheddar.
Notes: This recipe is easily scaled up for larger crowds.
Tortilla Soup
Ingredients:
1 can (16 oz) refried beans
1 can (14 oz) chicken broth
1 can (10 oz) chicken OR 3 chicken breasts, boiled and chopped
1 can (15 1/4 oz) whole kernel corn with liquid
1 can (15 oz) black beans, rinsed and drained
1 cup salsa, chunky style
1 cup shredded cheddar cheese
Directions:
1. Combine first 6 ingredients in a pot.
2. Bring to a boil over medium heat, stirring until refried beans are completely mixed with other ingredients.
3. Turn down heat and simmer for 10 minutes, stirring occasionally.
4. Stir in cheese.
To serve, put some tortilla chips (I prefer Frito's) in the bottom of your bowl and add soup over it. Toss some more cheese on top if you'd like. I used a Mexican blend of cheese instead of plain cheddar.
Notes: This recipe is easily scaled up for larger crowds.
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