1 TBSP olive oil
1 onion, diced
1 bell pepper, diced
1 Serrano chili, diced
1 tomato, diced
1 tsp cinnamon
1/2 tsp cayenne pepper [less if you don't like heat]
1 can chick peas
1 can of vegetable broth
1/3 cup of rice
Saute onions and both types of peppers in olive oil until onions are translucent. Add tomato, cinnamon, and cayenne pepper. Add chick peas, vegetable broth, and rice. Simmer for 20 minutes or so until the rice is tender.
[this recipe is based on a delicious dish my friend Erin made for me after I had one of my babies! I tweaked it to make it vegetarian.]
Saturday, February 18, 2012
Thursday, January 19, 2012
Mexican Cornbread
2 cups Corn Meal Mix **
1/8 cup sugar
1 large egg
1 cup whole milk
1/3 cup regular sour cream
1/4 cup oil
2-3 jalapenos, seeded and diced
1 small onion, diced
1 can of corn, drained
1 cup shredded cheese [cheddar or mexican blend]
** 2 cups cornmeal mix = 1 cup yellow cornmeal, 1 cup all purpose flour, 4 tsp baking powder, 1/2 tsp salt if you don't have corn meal mix in your area
Preheat oven to 425 and grease pan.
Mix together, place in pan, and bake for 20-25 minutes until golden brown.
1/8 cup sugar
1 large egg
1 cup whole milk
1/3 cup regular sour cream
1/4 cup oil
2-3 jalapenos, seeded and diced
1 small onion, diced
1 can of corn, drained
1 cup shredded cheese [cheddar or mexican blend]
** 2 cups cornmeal mix = 1 cup yellow cornmeal, 1 cup all purpose flour, 4 tsp baking powder, 1/2 tsp salt if you don't have corn meal mix in your area
Preheat oven to 425 and grease pan.
Mix together, place in pan, and bake for 20-25 minutes until golden brown.
Monday, December 19, 2011
Ginger Bread Cookies [based on Paula Deen's recipe]
This is Paula Deen's ginger bread cookie recipe with my frosting. We make these every year and it is something my kids look forward to with great anticipation!
3/4 cup packed dark brown sugar
1 stick butter, room temp
2 large eggs
1/4 cup molasses
3 & 3/4 cup all purpose flour
2 tsp ground ginger
1 & 1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp salt
Mix sugar and butter. Add eggs and molasses and mix. Add the flour, ginger, baking soda, cinnamon, nutmeg, and salt and mix.
If planning to use cookie cutters, refrigerate dough at this point for a couple of hours. [I give my kids a big ball of it w/out refrigeration and let them shape it as they want like tasty play dough - but don't eat it till its cooked because of the eggs!]
Preheat oven to 350.
Shape cookies as desired [roll out and use cookie cutters,or shape by hand].
Bake for 10 minutes or just beginning to brown at edges. Let cool.
Kelly's Simple Butter Cream Icing:
1 stick butter, room temp
2 cups powdered sugar
1-2 tBSP cream [or more if needed to get consistency I want]
1 tsp vanilla
food coloring if desired
Mix it all together. Then divide it and color it, if desired.
From here, I put it into a sandwich bag, cut off one corner and let the kids decorate their cookies to their heart's content.
3/4 cup packed dark brown sugar
1 stick butter, room temp
2 large eggs
1/4 cup molasses
3 & 3/4 cup all purpose flour
2 tsp ground ginger
1 & 1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp salt
Mix sugar and butter. Add eggs and molasses and mix. Add the flour, ginger, baking soda, cinnamon, nutmeg, and salt and mix.
If planning to use cookie cutters, refrigerate dough at this point for a couple of hours. [I give my kids a big ball of it w/out refrigeration and let them shape it as they want like tasty play dough - but don't eat it till its cooked because of the eggs!]
Preheat oven to 350.
Shape cookies as desired [roll out and use cookie cutters,or shape by hand].
Bake for 10 minutes or just beginning to brown at edges. Let cool.
Kelly's Simple Butter Cream Icing:
1 stick butter, room temp
2 cups powdered sugar
1-2 tBSP cream [or more if needed to get consistency I want]
1 tsp vanilla
food coloring if desired
Mix it all together. Then divide it and color it, if desired.
From here, I put it into a sandwich bag, cut off one corner and let the kids decorate their cookies to their heart's content.
Publix Sugar Cookies
This is the recipe off of the Publix sugar bag - I have never found a better recipe so this is our traditional sugar cookie recipe for Christmas!
2 cups self rising flour
1 cup sugar
1 stick butter, room temp
1 egg
1 tsp vanilla
Preheat oven to 350 degrees.
Combine sugar and butter.
Add egg and vanilla, mix well.
Add flour, mix well.
Shape as desired [if you want to roll it out and use cookie cutters, you'll need to chill it for a couple of hours first].
Bake 10-12 minutes till golden.
2 cups self rising flour
1 cup sugar
1 stick butter, room temp
1 egg
1 tsp vanilla
Preheat oven to 350 degrees.
Combine sugar and butter.
Add egg and vanilla, mix well.
Add flour, mix well.
Shape as desired [if you want to roll it out and use cookie cutters, you'll need to chill it for a couple of hours first].
Bake 10-12 minutes till golden.
Oatmeal Chocolate Chip Cookies - Dani Style!
1/2 butter, room temp
2/3 cup light brown sugar
1 egg
1 tsp vanilla
3/4 cup all purpose flour
1/2 tsp baking soda
3/4 tsp cinnamon
dash of nutmeg
1/4 tsp salt
1 & 1/2 cup old fashioned oats
3/4 cups chocolate chips
Preheat oven to 325.
Cream together butter and sugar. Add egg and vanilla and mix. Add dry ingredients. Mix well.
Bake 10-12 minutes.
[Thanks to my dear friend Danielle for this recipe!]
2/3 cup light brown sugar
1 egg
1 tsp vanilla
3/4 cup all purpose flour
1/2 tsp baking soda
3/4 tsp cinnamon
dash of nutmeg
1/4 tsp salt
1 & 1/2 cup old fashioned oats
3/4 cups chocolate chips
Preheat oven to 325.
Cream together butter and sugar. Add egg and vanilla and mix. Add dry ingredients. Mix well.
Bake 10-12 minutes.
[Thanks to my dear friend Danielle for this recipe!]
Mexican Wedding Cookies
1 cup [2 sticks] of butter, room temp
1/3 cup sugar
2 TBSP light brown sugar
2 tsp water
2 tsp vanilla
2 cups all purpose flour
1 cup chopped pecans
1 cup mini chocolate chips
powdered sugar
Preheat oven to 325 degrees.
Combine butter and both sugars and mix till smooth and creamy.
Stir in water and vanilla. Add flour and mix till dough is thick and creamy.
Add pecans and chocolate chips
Shape dough into balls the size of a rounded TBSP and drop them onto the baking sheet. Flatten them out, spacing 1-2 inches apart.
Bake until golden, about 20 minutes
Roll in powdered sugar to coat.
1/3 cup sugar
2 TBSP light brown sugar
2 tsp water
2 tsp vanilla
2 cups all purpose flour
1 cup chopped pecans
1 cup mini chocolate chips
powdered sugar
Preheat oven to 325 degrees.
Combine butter and both sugars and mix till smooth and creamy.
Stir in water and vanilla. Add flour and mix till dough is thick and creamy.
Add pecans and chocolate chips
Shape dough into balls the size of a rounded TBSP and drop them onto the baking sheet. Flatten them out, spacing 1-2 inches apart.
Bake until golden, about 20 minutes
Roll in powdered sugar to coat.
Tuesday, October 25, 2011
Roasted Tomato Vegetable Soup
Spray a large baking dish with cooking spray and put in:
8-10 tomatoes, cut into quarters
1 medium onion, cut into chunks
8-12 cloves of garlic, peeled
2 carrots, cut into chunks
2-3 red or green bell peppers, cut into chunks
Drizzle with a nice quality Olive Oil. Sprinkle with salt, pepper, oregano, basil, or any other spices you like.
Bake at 425 for about 40 minutes, until everything is soft.
Let it cool. Place it in a blender and puree. [You may need to do it in two batches].
Add enough veggie stock or chicken stock to give it the consistency you want and simmer it all together in a soup pot.
[This soup came to be after I made my friend Dani's roasted veggie pasta sauce and thought "this would make a good tomato soup". Much of the recipe is actually hers. :) ]
8-10 tomatoes, cut into quarters
1 medium onion, cut into chunks
8-12 cloves of garlic, peeled
2 carrots, cut into chunks
2-3 red or green bell peppers, cut into chunks
Drizzle with a nice quality Olive Oil. Sprinkle with salt, pepper, oregano, basil, or any other spices you like.
Bake at 425 for about 40 minutes, until everything is soft.
Let it cool. Place it in a blender and puree. [You may need to do it in two batches].
Add enough veggie stock or chicken stock to give it the consistency you want and simmer it all together in a soup pot.
[This soup came to be after I made my friend Dani's roasted veggie pasta sauce and thought "this would make a good tomato soup". Much of the recipe is actually hers. :) ]
Subscribe to:
Posts (Atom)