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

Sesame Chicken

I picked this one out of an old Chinese cookbook that I've since gotten rid of. It turned out really good - especially over rice!

Sesame Chicken

Ingredients:
1 lb boneless, skinless chicken breasts or thighs
1/3 cup teriyaki sauce
2 tsp cornstarch
1 Tbsp peanut or vegetable oil
2 cloves garlic, minced
2 large green onions, cut into 1/2 inch slices
1 Tbsp toasted sesame seeds
1 tsp dark sesame oil

Directions:
1. Cut chicken into 1-inch pieces; toss with teriyaki sauce in small bowl. Marinate at room temperature 15 minutes or cover and refrigerate up to 2 hours.

2. Drain chicken and reserve marinade. Blend reserved marinade into cornstarch until smooth.

3. Heat wok or large skillet over medium-high heat. Add peanut oil; heat until hot. Add chicken and garlic; stir-fry 3 minutes or until chicken is no longer pink. Stir marinade mixture; add to wok along with onions and sesame seeds. Stir-fry 30 seconds or until sauce boils and thickens. Stir in sesame oil.

Yield: 4 servings

Notes: To add a little spice, toss in some crushed red pepper flakes or include a handful of dried red chili peppers during the stir-fry stage.

Dahl

An Indian recipe (or thereabouts) given to me by my buddy Ron. It's easy and tasty, but quite hot so serve it over rice with a green veggie on the side.

Dahl

Ingredients:
8 ounces lentils (soaked according to package instructions)
2-1/2 cups vegetable stock
1/2 tsp turmeric
1 ounce butter or margarine
1 small onion (chopped)
1 yellow pepper (chopped)
3 garlic cloves (whole but peeled)
1/2 tsp chili powder
1/2 tsp ground cumin

Directions:

1. Put the lentils, turmeric, and stock in a saucepan and bring it to a boil. Reduce the heat and simmer, uncovered, for 20 minutes. Most of the liquid should be absorbed.

2. In the meantime, melt the butter or margarine in a saucepan and add the onion, yellow pepper, garlic, chili powder, cumin, and salt and pepper to taste. Fry until onion is soft and starting to brown.

3. Remove the garlic and add the cooked lentils. Reduce the heat and simmer gently for about 5 minutes.

Yield: 4 servings

Lentil Tacos

We found this recipe in the Taste of Home cookbook (a gift from my mother). To our surprise, we found that these tacos were as good (if not better) than normal meat tacos!

Lentil Tacos

Ingredients:
1 cup finely chopped onion
1 garlic clove, minced
1 tsp canola oil
1 cup dried lentils, rinsed
1 Tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
2-1/2 cups chicken (or vegetable) broth
1 cup salsa
12 taco shells
1-1/2 cups shredded lettuce
1 cup chopped fresh tomato
1-1/2 cups (6 oz) shredded cheddar cheese
6 Tbsp sour cream

Directions:

1. In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute.

2. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.

3. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.

Yields 6 servings.


Notes: We usually use the listed chicken broth, but if you're shooting for a truly vegetarian dish, opt for vegetable broth instead.

Grilled Teriyaki Chicken Sandwiches

Found this one with a George Foreman grill (when I still had one). It's one of Kate's favorites - and these days I just use a real grill to cook the chicken.

Grilled Teriyaki Chicken Sandwich

Ingredients:
1/3 cup mayonnaise
2 tsp teriyaki baste and glaze sauce
1 tbsp toasted sesame seeds
1 tsp grated ginger root
1 tsp honey
4 boneless, skinless chicken breasts
2 tbsp teriyaki baste and glaze sauce
8-oz can pineapple slices, well drained
4 split kaiser rolls or hoagie buns

Directions:

1. In small bowl, combine mayonnaise, 2 tsp teriyaki sauce, sesame seeds, ginger root and honey and blend well. Cover and refrigerate.

2. Brush 2 tbsp teriyaki sauce on chicken breasts and set aside. Pat pineapple slices dry with paper towel and cook on medium heated grill until tender and hot, about 1-2 minutes. Remove from grill. Grill chicken breasts on grill for 4-6 minutes until thoroughly cooked. Make sandwiches with kaiser rolls, reserved mayonnaise mixture, grilled chicken, and grilled pineapple.

4 servings


Notes: I usually flatten the chicken out a bit to insure proper cooking.

Spicy Garlic Chicken Pizza

Now here is a tasty bit. I can't recall where I picked this up - but it's a winner in my book. While I'm sure the pre-made crust works fine, Kate prefers to make up her own crust. Also, feel free to use whatever mix of cheeses you prefer.

Spicy Garlic Chicken Pizza

Ingredients:
12 oz boneless, skinless chicken breasts
1/2 cup sliced green onion, divided
2 cloves garlic, minced
2 Tbsp white vinegar
2 Tbsp soy sauce
3 Tbsp vegetable oil, divided
1/4 tsp cayenne pepper
1/4 tsp black pepper
1 Tbsp cornstarch
1 Tbsp water
1 16-oz italian bread shell (boboli brand) or tube of pizza crust
1/2 cup grated monterey jack cheese
1/2 cup grated mozzarella cheese
1/4 cup slivered almonds (optional)

Directions:
1. Cut chicken into 1-inch pieces. In a large bowl combine 1/4 cup of the green onion, minced garlic, vinegar, soy sauce, 2 tablespoons of the oil, and the cayenne and black pepper. Add the chicken pieces; stir to coat. Refrigerate the chicken in the marinade for 30 minutes. Drain, reserving marinade.

2. Heat remaining tablespoon of oil in a large skillet on medium high; add chicken pieces. Cook and stir about 5 to 7 minutes or until no longer pink. Stir cornstarch into the reserved marinade adding the 1 tablespoon of water. Add to skillet. Cook and stir until thickened and bubbly. Combine grated cheese and 1/4 cup of green onions.

3. Preheat oven to 400 degrees. Spoon chicken mixture evenly atop bread shell. Sprinkle with cheese. Bake, uncovered, for 12 minutes. Top with slivered almonds, if desired. Return to oven for 2 minutes more.


Makes 4 servings.

Taco Salad

This is a recipe I stumbled onto while looking for salad recipes. I wish I could remember the link to the blog with this and other salad recipes. I'll post it if I can track it down. However, this is a truly excellent meal and has swiftly elevated itself to one of my and Kate's favorites!

Taco Salad

Ingredients:
1-1/2 Pound Ground beef
1/3 cup salsa
1/4 Cup Onion, chopped
8 Ounce Can corn, drained
8 Ounce Can garbanzo beans, drain
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Teaspoon Dried oregano, crushed
1-6 1/2 oz Package Tortilla or corn chips
1/2 Head iceberg lettuce, finely shredded
4 Ounce Cheddar cheese, shredded
French dressing

Optional Toppings:
2 Tomatoes, cut in wedges
1 Avocado, peeled and sliced
Pitted black olives, sliced
Sour cream

Directions:
- Brown meat and drain off fat. Add salsa, onion, corn, beans, salt, pepper and oregano. Simmer 5 minutes.
- For each salad, serve meat mixture over tortilla chips. Top with lettuce and cheese. Drizzle French dressing over top. Add tomatoes, avocado, olives and sour cream, as desired.

Notes: Kate and I never use iceberg lettuce - we prefer a blend of "real" salad greens, like spinach, romaine, etc.

Bow Ties with a Trio of Peas

I found this recipe in one of those quick and healthy books. It made for a nice, light meal.

Bow Ties with Trio of Peas

Ingredients:
1 package (16oz) bow-tie or rotini pasta
1 Tbsp butter
1 Tsbp olive oil
4 oz snow peas, strings removed
4 oz sugar snap peas, string removed
1 garlic clove, cushed with garlic press
1 cup frozen baby peas
1/2 cup chicken or vegetable broth
3/4 cup tsp salt
1/4 tsp ground black pepper
1/2 tsp freshly grated lemon peel


Directions:

1. In large saucepot, cook pasta as label directs. Drain and keep warm.

2. Meanwhile, in 10-inch skillet, melt butter with oil over medium high heat. Add snow peas and sugar snap peas adn cook, stirring, until tender crisp, 1 to 2 minutes. Stir in garlic and cook 30 seconds. Add frozen baby peas, broth, salt, and pepper; heat to boiling. Stir in lemon peel. In warm serving bowl, toss pasta with veggie mixture until combined


Makes 4 servings.

Beef Paprika

Another recipe found in the Quick Cooking magazine. This one is designed to cook for two, but it's easily scaled up as needed.

Beef Paprika

Ingredients:
3/4 pound beef stew meat, cut into 3/4-inch cubes
2 tsp vegetable oil
1 small onion, thinly sliced
1 garlic clove, minced
3/4 cup water, divided
1/4 cup ketchup
1 tsp brown sugar
3/4 tsp paprika
3/4 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp Dijon mustard
Dash cayenne pepper
1 Tbsp all-purpose flour
Hot cooked noodles

Directions:

In a large saucepan, brown beef in oil on all sides. Add onion and garlic; cook until onion is tender. Add 1/2 cup of water, ketchup, brown sugar, paprika, Worcestershire sauce, salt, mustard, and cayenne; mix well. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beef is tender.

Combine flour and remaining water until smooth; gradually stir into stew. bring to a boil; cook and stir for 2 minutes or until thickened. Serve over noodles.

Yield: 2 servings


Notes: This calls for a look simmer time. When I first made this, I didn't end up using the full cook time - the meat was looking good and I didn't want to boil off too much of the liquid. My advice? Keep an eye on the beef and remove it from the heat when you think it's ready.

Chicken Ole

This recipe is a little something one of my co-workers gave me. It's a great way to use up leftover chicken or turkey!

Chicken Ole

Ingredients:
12 tortillas, cut into 6-8 pieces each
4 cups chopped cooked chicken or turkey
1 can cream of mushroom soup
1 can cream of chicken soup
1 can (7 oz) green chili salsa
1 cup sour cream
1 tbsp grated onion
1 ½ cup grated cheese

Directions:
- Lightly grease sides and bottom of crock pot.
- Mix all ingredients together, reserving half the cheese. Place in crock pot.
- Cover. Cook on low 4-5 hours.
- Sprinkle with reserved cheese. Cover and cook on low 20 minutes more.
- Serve with additional warm tortillas.


Notes: I sometimes found that using the above number of tortillas in the slow cooker made the chicken ole a bit heavy and thick. Feel free to eyeball the thickness of the meal and reduce the tortillas accordingly.

Beef Stroganoff

This is a blending of recipes that came from my Better Homes and Gardens cookbook and my Campbell's Easy Home Cooking book. It's very good!

Beef Stroganoff

Ingredients:
1 lb boneless beef sirloin steak
1 8-oz carton dairy sour cream
2 tbsp all-purpose flour
1/2 cup water
2 tsp instant beef bouillon granules
1/4 tsp pepper
1/2 tsp paprika
2 tbsp butter
1 1/2 cup sliced fresh mushrooms (4 oz)
1/2 cup chopped onion (about 1 medium)
1 clove garlic, minced
2 cups hot cooked noodles


Directions:
1. Trim fat from meat. Partially freeze beef. Thinly slice across the grain into bite-size strips. In a small mixing bowl stir together sour cream and flour. Stir in water, bouillion granules, pepper, and paprika. Set aside.
2. In a large skillet cook and stir half of the meat in hot butter over high heat for 2 to 3 minutes or to desired doneness. Remove from skillet. Add remaining meat, mushrooms, onion, and garlic. Cook and stir till meat reaches desired doneness. Drain off fat. Return all meat and vegetables to skillet.
3. Stir flour mixture into skillet. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Serve over noodles.


Prep Time: 25 minutes.
Cook Time: 10 minutes.
Makes 4 servings.


Notes: I sometimes throw in a few squirts of Worcestershire sauce and Dijon mustard to the sour cream mixture for added flavor. Also, I usually substitute plain yogurt for the sour cream.

Chicken, Black Bean & Tortilla Casserole

This was a recipe I got from my sister Dianna. Kate and I liked it so much, we've made it something of a staple dinner. Best of all, it freezes well!

Chicken, Black Bean & Tortilla Casserole

Ingredients:

2 chicken breasts (diced)
1 Tbsp. minced garlic
2 tsp. cumin
1 chopped onion (small)
1/2 cup green bell peppers, chopped
14.5 oz. can diced Mexican-style tomatoes
3/4 c. salsa
2 15 oz. cans black beans (drained and rinsed)
6 7-inch tortillas
2 c. shredded cheddar cheese


Directions:

1. In a large skillet, brown the chicken with a little garlic salt and pepper, the cumin, and the minced garlic. Add the onions and bell peppers and cook a bit longer.

2. Add undrained tomatoes and salsa. Simmer, uncovered, for 10 minutes. Stir in the beans.

3. Spray a 2-quart baking dish with non-stick spray. Add 1/3 of the chicken-bean mixture to the pan. Sprinkle with a little cheese. Layer three tortillas on top. (Rather like layering a lasagna)

4. Repeat the process: chicken-bean mixture, cheese, tortillas, then chicken-bean mixture - until you run out of tortillas.

5. Top with the rest of your cheese. Bake at 350 degrees for 35-40 minutes. Let stand for 10 minutes before serving.

Black Beans and Green Chiles

The third and last heart-healthy bean recipe for this evening. I don't actually recall making this one, but Kate insists that I did and that it was delicious. I don't think we used the yogurt and again I think we served it over rice.

Enjoy!

Black Beans and Green Chiles

Ingredients:
¼ cup low-sodium nonfat chicken broth
1 medium onion, chopped
4 cloves garlic, minced
4 tsp ground cumin
4 tsp dried oregano
½ tsp cayenne pepper
½ cup chopped canned mild green chiles, drained
6 cups low-sodium canned black beans, rinsed and drained
2 cups low-sodium canned tomatoes, crushed, juice reserved
¼ tsp ground black pepper
¼ cup nonfat plain yogurt

Directions:
1. Heat broth in a large saucepan. Add onion and garlic, and sauté until onion begins to soften, about 3 minutes. Add cumin, oregano, cayenne pepper, and chiles, and sauté for 1 more minutes.
2. Add beans, tomatoes with juice, and black pepper. Bring to a boil, reduce heat, and simmer for 15 minutes.
3. Serve topped with yogurt.

Prep Time: 15 minutes
Cook Time: 24 minutes
Yield: 6 servings

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.

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

Slow Cooker Stew

A little bit that I found in the Heart of the Rockies cookbook. It was a big hit with my family when I first made it. Enjoy!

Slow Cooker Stew

Ingredients:
1 1/2 pounds meat cut into 2-inch cubes (beef, lamb, bison, wild game would all be good)
1 Tbsp olive oil
2 medium onion, chopped
4 cups low-sodium beef broth
3 medium potatoes, cubed
2 carrots, peeled and sliced
1/4 tsp black pepper
1/4 tsp celery seed
1/4 tsp marjoram
1/4 tsp thyme
1 (12oz) package frozen green peas, partially thawed
6 Tbsp all-purpose flour
1/2 cup cold water

Directions:
Heat olive oil in large skillet over medium-high heat. Add meat and cook until browned, 3-5 minutes. In a slow cooker, combine browned meat and remaining ingredients except peas, flour, and water. Cover and cook on low for 8 hours or until meat and potatoes are done. Add green peas. Dissolve flour in cold water then add to the stew. Turn control to high and cook for 15-20 minutes or until broth thickens. Turn control back to low.

Makes 10 servings.

Island Chicken and Rice

Found this one in a newspaper advertisement. It turned out to be a winner! :-)

Island Chicken and Rice

Ingredients:
1 can (20oz) pineapple chunks or tidbits
½ cup golden raisens.
½ cup sliced green onions
½ tsp ground ginger
1 minced garlic clove
3 cups cooked white rice
2 cups chopped cooked chicken breast
2 tbsps soy sauce

Directions:
Drain pineapple, reserving 4 Tbsps of the juice. Heat 2 Tbsps of the reserved juice over medium heat in a large nonstick skillet. Add raisens, green onions, ginger, and garlic. Cook and stir 3 minutes. Stir in pineapple, rice, chicken, and soy sauce. Add the remaining 2 Tbsps of pineapple juice. Cover, reduce heat to low, and cook 5 minutes, until heated through.

Serves 4.

Notes: Kate and I often prefer to make this dish with brown rice for the added nutrients and flavor it adds.

Teriyaki-Ginger Pork

Please enjoy this tasty meal that I swiped from a Cooking Light book called "The 5 Ingredient, 15 Minute Cookbook."

Teriyaki-Ginger Pork Tenderloin

Ingredients:
1 (1-pound) pork tenderloin
olive oil
1 1/2 Tbsp teriyaki sauce
1 1/2 tsp cornstarch
1/4 tsp ground ginger
dash of garlic powder
dash of black pepper
1 (6oz) can pineapple juice (roughly 3/4 cup)

Directions:
1. Trim the fat from the pork. Slice tenderloin into 1/2-inch thick slices and flatten with the palm of your hand. (Small flat pieces work best but small chunks or uneven slices are fine.)

2. Coat a large nonstick skillet with olive oil and place over medium-high heat until hot. Add pork, and cook 3 minutes on each side or until browned.

3. Combine teriyaki sauce and remaining ingredients, stirring well. (I throw it all into an airtight container and give a few good shakes to mix it up.)

4. Add liquid to pork in skillet. Bring to a boil; reduce heat and simmer 3-5 minutes or until sauce starts to thicken.


And to go along with the pork....

Curried Rice

Cook 1 to 1 1/2 cups of rice (we prefer brown rice - it's better for you) in a pot normally. Add 1/2 teaspoon curry powder, 2 tablespoons raisins, and 2 chopped green onions to the cooked rice. Stir until nicely blended.


Notes: I recommend steaming some snow peas or other green veggie to accompany this meal.

Southwest Chicken Stew

Here's something new that I tried just this evening. I wasn't too sure about how it would turn out but in fact it was delicious! Originally found online in a random web recipe search (I think it was from the Good Housekeeping magazine):

Southwest Chicken Stew


Ingredients:

1 teaspoon olive oil
6 large skinless, boneless chicken thighs (about 2 pounds), trimmed and cut up
1 medium onion, chopped
2 jalapeño chiles, seeded and minced
2 garlic cloves, crushed with garlic press
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1 pound medium red potatoes, cut into 1 1/2-inch pieces
1 can (15 to 19 ounces) white kidney beans (cannellini), rinsed and drained
1 can (15 1/4 ounces) whole-kernel corn, drained
1 can (14 1/2 ounces) chicken broth (1 3/4 cups)
1 teaspoon salt
1/4 cup crushed baked tortilla chips
1/2 cup loosely packed fresh cilantro leaves, chopped


Directions:

1. In deep nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and cook 6 to 8 minutes or until browned on both sides. Transfer chicken to plate.

2. To same skillet, add onion, jalapeños, garlic, cumin, and oregano and cook over medium heat, covered, until onion is golden, about 5 minutes, stirring occasionally.

3. Return chicken to skillet. Add potatoes, beans, corn, broth, and salt; heat to boiling. Reduce heat to medium-low and simmer, covered, 15 minutes or until potatoes are fork-tender and juices run clear when thickest part of chicken thigh is pierced with tip of knife, stirring occasionally.

4. Stir in tortilla chips and cook, uncovered, about 2 minutes or until mixture thickens slightly. Add cilantro just before serving.

Serving: 6 main-dish servings
Cook Time: About 30 minutes
Total Time: About 55 minutes

Chicken Enchiladas

Been a while since I posted a decent recipe here so I think I'll throw out one that I got from my Betty Crocker cookbook. It's been tweaked a bit but it's mostly as I found it. Enjoy!

Chicken Enchiladas

Ingredients:
1/4 cup chopped onion
2 tbsp margarine or butter
1 4-ounce can diced green chili peppers, drained
1 3-ounce package cream cheese, softened
1 tbsp milk
1/4 tsp ground cumin
2 cups chopped cooked chicken
12 7-inch tortillas
1 10 1/4-ounce can condensed cream of chicken soup
1 8-ounce carton plain yogurt
1 cup milk
3/4 cup shredded Monterey Jack cheese (3 ounces)

Directions:

1. In a skillet, cook the onion in margarine or butter
over medium heat until onion is tender. Remove from
heat. Stir in 1 tablespoon of the canned green chili
peppers.

2. In a medium mixing bowl combine softened cream
cheese, the tablespoon milk, and cumin; add
onion-chili mixture and chicken. Stir until combined.
Spoon about 3 tablespoons of the chicken mixture onto
each tortilla near an edge; roll up. Place filled
tortillas, seam sides down, in a greased 3-quart
retangular baking dish.

3. In a medium mixing bowl combine soup, plain yogurt,
the 1 cup milk, and remaining canned green chili
peppers. Pour the soup mixture evenly over the
tortillas in the baking dish. Cover with foil and bake
in a 350 degree oven about 35 minutes or until heated
through. Remove foil. Sprinkle enchiladas with
Monterey jack cheese. Return to oven and bake about 5
minutes more or until cheese melts.
Low Fat Options: Use fat free cream cheese, lower
sodium soup, fat-free yogurt, skim milk, and reduced
fat Monterey Jack cheese.

Toppers: 1/2 cup chopped tomatoes.

Prep: 25 minutes
Bake: 40 minutes
Servings: 6

Crunch Option: Cook 1/4 cup chopped pecans with onion.
Also, sprinkle 2 tablespoons chopped pecans with
cheese.