Staying in touch with folks from coast to coast. Alternatively, we could all move back home and take over a section of Rapid Valley. That would be fun too! In the meantime, post your stories and pictures here.
Monday, August 20, 2007
Recipes
Share your recipes and post them in the comment section here.
Try it with all different salsas to switch it up every now and then!
Ingredients: 1/2 cup salsa 2 tbsp. balsamic vinegar 1 tsp. olive oil salt and pepper; to taste
Directions: Place all ingredients in a blender with 1/3 - 1/2 cup of water (depending on how thick and strongly flavored you like your vinaigrette). Blend at medium speed until mixture is liquefied. Chill, add as much salt and pepper as you like, and enjoy! Makes eight 2-tablespoon servings.
HG Tip! This dressing is also an awesome topper for steamed veggies. Mmmm...
Heat oven to 400 degrees. -Take the halibut steaks and wash them off and roll them in flour. -Then take the steaks and cover with melted butter and then roll it in bread crumbs. -Take some lemon juice and squeeze over the steaks when they're on the pan. -Throw them in the oven for about 30 to 35 minutes, I flipped mine about half way though and then squeezed lemon on the other side of them.
I also experimented with Portabella Mushrooms: -Wash and cut the mushrooms into half inch thick slices. -Drop the slices in a bowl of oil or melted butter. -Let the excess oil dip off and put them on a plate and sprinkle with onion salt, salt, and pepper. -I baked the mushrooms in a brownie pan with the gills of the mushrooms facing up at 400 degrees for about 20 to 30 minutes.
-2.5 Cups of water -.5 Cup of Tamari (type of soy sauce, DO NOT use normal Kikuman because it will be too salty) -2 Tablespoons of corn starch -3-4 Garlic cloves -A squirt of Lemon Juice -Crushed red pepper, add what you want, to make it super spicey (my favorite) mild or whatever, but you gotta have it. Blend this all up on liquefy until it's all liquid (thus, liquefy :)
1. Take whatever your favorite veggies are, I like peppers, broccoli, mushrooms, and baby corn and steam them in butter or veggie oil. If you want meat, (I used Pork) brown it while your sauce is blending.
2. When the sauce is done being liquefied, pour some in the veggies that are steaming, and pour the rest in with the meat and let the meat finish cooking in the sauce.
3. When the veggies are done, add the whole mess to the meat and let it simmer for about 5 to10 minutes and let it thicken.
*******Make some rice while all this is going on and you will have a mini (but not the same of course) SAIGON!!! At least that's what it reminded me of.
Staying in touch with folks from coast to coast. Alternatively, we could all move back home and take over a section of Rapid Valley. That would be fun too! In the meantime, post your stories and pictures here.
4 comments:
Super Salsafied Balsamic Vinaigrette
(Mom sent this.)
(2 tbsp: 12 calories, 0.5g fat, 97mg sodium, 1.5g carbs, 0g fiber, 0.5g sugars, 0g protein = 0 Points)
Try it with all different salsas to switch it up every now and then!
Ingredients:
1/2 cup salsa
2 tbsp. balsamic vinegar
1 tsp. olive oil
salt and pepper; to taste
Directions:
Place all ingredients in a blender with 1/3 - 1/2 cup of water (depending on how thick and strongly flavored you like your vinaigrette). Blend at medium speed until mixture is liquefied. Chill, add as much salt and pepper as you like, and enjoy! Makes eight 2-tablespoon servings.
HG Tip! This dressing is also an awesome topper for steamed veggies. Mmmm...
Olive Garden Minestrone Soup
Servings: 8
Ingredients:
3 tablespoons olive oil
1 cup white onions, minced
1/2 cup zucchini
1/2 cup frozen green beans, Italian-cut
1/4 cup celery, minced
4 teaspoons garlic, minced
4 cups vegetable broth
30 ounces canned red kidney beans, drained
30 ounces canned white beans, drained
14 ounces diced tomatoes, canned
1/2 cup carrots, julienned or shredded
2 tablespoons fresh parsley, minced
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh spinach, small leaves
1/2 cup shell pasta
Directions:
1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency. Makes about eight 1 1/2 cup servings.
Kat's Halibut Recipe:
Heat oven to 400 degrees.
-Take the halibut steaks and wash them off and roll them in flour.
-Then take the steaks and cover with melted butter and then roll it in bread crumbs.
-Take some lemon juice and squeeze over the steaks when they're on the pan.
-Throw them in the oven for about 30 to 35 minutes, I flipped mine about half way though and then squeezed lemon on the other side of them.
I also experimented with Portabella Mushrooms:
-Wash and cut the mushrooms into half inch thick slices.
-Drop the slices in a bowl of oil or melted butter.
-Let the excess oil dip off and put them on a plate and sprinkle with onion salt, salt, and pepper.
-I baked the mushrooms in a brownie pan with the gills of the mushrooms facing up at 400 degrees for about 20 to 30 minutes.
Kathleen's Brown Chinese Sauce
-2.5 Cups of water
-.5 Cup of Tamari (type of soy sauce, DO NOT use normal Kikuman because it will be too salty)
-2 Tablespoons of corn starch
-3-4 Garlic cloves
-A squirt of Lemon Juice
-Crushed red pepper, add what you want, to make it super spicey (my favorite) mild or whatever, but you gotta have it.
Blend this all up on liquefy until it's all liquid (thus, liquefy :)
1. Take whatever your favorite veggies are, I like peppers, broccoli, mushrooms, and baby corn
and steam them in butter or veggie oil. If you want meat, (I used Pork) brown it while your sauce is blending.
2. When the sauce is done being liquefied, pour some in the veggies that are steaming, and pour the rest in with the meat and let the meat finish cooking in the sauce.
3. When the veggies are done, add the whole mess to the meat and let it simmer for about 5 to10 minutes and let it thicken.
*******Make some rice while all this is going on and you will have a mini (but not the same of course) SAIGON!!! At least that's what it reminded me of.
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