Attempting To Cook

Dry Onion Soup Mix

2011-03-28T08:41:00.000-07:00

No Beef Bouillon - No MSG!

From: http://www.food.com/recipe/dry-onion-soup-mix-substitute-223023

Ingredients:

Yield:

packet

8 teaspoons dried onion flakes
1 1/2 teaspoons dried parsley
1 teaspoon onion powder
1 teaspoon turmeric (I used mustard powder 1:1)
1/2 teaspoon celery seed
1/2 teaspoon salt
1/2 teaspoon sugar (I used honey granules.)
1/4 teaspoon ground pepper

Change Measurements: US | Metric

Directions:

Prep Time: 5 mins

Total Time: 5 mins

1 Mix ingredients well.
2 Store in airtight container for up to six months.

Clean Eating Orange Chocolate Ricotta Cheesecake

2010-09-16T08:40:00.000-07:00

(no garnish)

From Clean Eating Magazine, May/June 2010

Serves: 16. Makes: 1 9-inch cake. Hands-on time: 45 minutes. Total Time: 1 hour, 45 minutes (plus 2 hours or overnight set)

Crust:

1/4 C Dutch-processed cocoa powder (or unsweetened cocoa powder)

1/2 C almond meal/flour (Mom grinded up almonds in my blender)

3/4 C rolled oats

1/4 C raw honey

Pinch of sea salt

Filling:

1 med naval orange, zested and juiced

1/4 C skim milk

1/4 C raw honey

3 Tb agar agar flakes (we had to go to the health food store for this)

3 oz dark chocolate (70% cocoa or greater), chopped (about 100 g or 1/2 C)

1 1/2 C extra-smooth low fat ricotta cheese

3/4 C low fat cream cheese, softened

Garnish (we didn't...)

3 Tb cocoa powder

8 slices naval orange

Equipment: 9 inch springform pan

1. Prepare crust: combine cocoas, almond meal, and oats in a food processor and pulse until combined and almost smooth. Add honey and salt and continue to pulse until combined. Press mixture evenly into the bottom of springform pan. Cover with plastic wrap and refrigerate for 1 hour. (Crust may be prepared ahead and kept, covered and refrigerated, for 24 hours).

2. Prepare filling: Add orange zest and juice, milk and honey to a small saucepan. Stir in agar agar and let rest for 15 minutes at room temperature. Bring to a boil over medium-high heat, stirring continuously. Reduce heat to low and continue to simmer and stir for about 3 to 5 minutes or until agar agar is dissolved. Set aside at room temperature.

3. Meanwhile, melt dark chocolate in medium-size bowl over a double boiler. Set aside.

4. In the bowl of a stand mixer the whisk attachment (or in a large mixing bowl, if using an electric hand mixer), whip together ricotta and cream cheeses until combined and fluffy. While mixer is running on medium speed, slowly pour in orange mixture until combined. Then slowly pour in warm, melted dark chocolate until combine.

5. Pour filling over crust in springform pan and smooth with a spatula until even. Cover with plastic wrap and refrigerate for a minimum of 2 hours or overnight until set. Cheesecake will keep, covered and refrigerated, for up to 2 days.

6. To serve, with a knife carefully loosen the cheesecake from the sides of the pan. Remove sides of springform pan. Over a bowl, pour remaining 3 Tb cocoas into a fine mesh strainer. Lightly dust entire top of cake so that no filling is visible. Fill a pitcher or bowl with warm water. With a sharp knife, slice cake into 16 wedges, dipping knife into water and carefully wiping it clean and dry with a towel after each slice. Garnish each piece of cheesecake with a slightly twisted orange slice, if desired.

Nutrients per serving: Calories: 166, Total Fat: 7 g, Sat Fat: 3.5 g, Carbs: 21 g, Fiber: 2 g, Sugars: 13 g, Protein: 6.5 g, Sodium: 114 mg, Cholesterol: 14 mg

Granola

2010-05-21T19:39:00.000-07:00

Kristen's Granola Recipe (which is super yummy and really inexpensive)

My adaptations to suit our diet needs:

4 C oatmeal

1/2 C unsweetened coconut

1/2 to 1 C sliced almonds (I honestly just threw them in without measuring)

1/2 to 1 C raw sunflower seeds

ground Flaxeed (maybe 1/4 C?)

1/4 C maple flakes

1/4 C olive oil

1/4 C honey (local)

1 t cinnamon

1 1/2 t vanilla

1 C raisins (optional)

1. In a large bowl, combine oats, coconut, nut, seeds, and flax

2. In a small or medium saucepan, combine sugar, oil, honey, and cinnamon and bring to a boil

3. Remove saucepan from heat and add vanilla

4. Pour coating over oatmeal mix and stir to coat evenly

5. Spread mix in a large, shallow baking pan and bake @ 350 degrees F for 20 mix. I usually stir once or twice during the baking process

6. If using raisins or choc chips, add after baking.

7. Cool completely then store in an airtight container

Chipotle!

2010-02-27T11:18:00.001-08:00

If you are like me, you LOOOOOOVE Chipotle but there is not one restaurant anywhere near you. Last week Ethan and I were in Orlando and we were able to enjoy Chipotle's yumminess for the first time since last August. Then I thought, I HAVE to figure out how to do this at home. We came home and had our normal black bean burritos (a pregnancy staple for me over the last few weeks) and they just tasted so bland and boring. Oh Chipotle, my tastebuds crave you. So, I found this website: http://www.chipotlefan.com/index.php?id=recipes. I have been collecting recipes for our burrito combos and we are going to try it out next week when my folks are here (all Chipotle fans). I'll let you know how it goes!

Homemade Spaghetti Sauce

2010-02-08T16:50:00.000-08:00

Key: No sugar, No corn syrup. I used Hunts Tomato Paste because it doesn't contain corn syrup.

I got this recipe from SparkRecipes.com

Ingredients

Directions

Heat olive oil over medium high heat in large, heavy frying pan. Saute onion until soft and cooked through. Add garlic and cook until soft. Add herbs, pepper and beef bouillon, and saute until the scent releases. Add tomato paste and water, stir to combine. Heat through. Adjust herbs and spice to taste.

Number of Servings: 6

Recipe submitted by SparkPeople user BASICMOUTH.

Number of Servings: 6

Orange Beef (modified)

2010-02-06T17:47:00.001-08:00

This is a recipe I have modified from other recipes and it is now one of Ethan's and my fav dishes.

1.5 lbs beef top sirloin, thinly sliced

1/3 C rice wine vinegar

2 Tbl OJ

1 t of sea salt

1-2 Tbl of soy sauce

2 t (or more) of orange zest

3 Tbl grated fresh ginger

1.5 Tbl minced garlic

Mix ingredients and marinate beef for as long as desired. (I have marinated 30 min or overnight.) Brown in a skillet and serve with rice. We eat it with green beans, but I'm sure tastes great with steamed broccoli.

Strawberry Crush

2010-02-06T17:43:00.000-08:00

2 C strawberries

1/2 crushed pineapple (I used 1 C of chunks)

1/2 banana

1/2 water (I used OJ)

1/4 C lemon juice (I just used a squirt)

Squirt of honey (I will omit this next time)

Squirt of flaxeed oil (Opt)

Combine and blend. Sooooo good.

Skillet Bow Tie Lasagna

2010-02-06T17:38:00.000-08:00

1 lb ground beef

1 small onion, chopped

1 garlic close, minced

1 can (14.5 oz) diced tomatoes, undrained

1.5 cups water

1 can (6 oz) tom paste

1 Tbl dried parsley flakes

2 t dried oregano

1 t salt

2.5 cups uncooked bow tie pasta

3/4 cup small-curd cottage cheese

1/4 cup grated parmesan cheese

In a large skillet, cook beef, onion, and garlic over med heat until meat is no longer pink; drain.

Add the tomatoes, water, tom paste, parsley, oregano, and salt; mix well.

Stir in pasta; bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until pasta is tender, stirring once. Combine cheeses, drop by rounded tbl onto pasta mixture. Cover and cook for 5 minutes.

Yield: 4 servings

Pot Roast

2009-11-04T19:45:00.000-08:00

From New Crockery Cooker Cook Book

2 1/2 - 3 lb beef chuck pot roast

1 T cooking oil

1 1/2 C tomato juice

1/4 C wine vinegar

2 t Worcestershire sauce

1 t sugar

1/2 t salt

1/2 t basil

1/2 t thyme

1/4 t pepper

1 clove garlic

6 carrots - 1/2 inch pieces

6 boiling onions (I also add potatoes)

1/4 C quick cooking tapioca or corn starch (I use flour)

Trim fat. Brown roast on all sides in hot oil. In a bowl combine tomato juice, basil, thyme, pepper, and garlic. Place carrots and onions in a crock pot. Sprinkle tapioca/corn starch/flour. Place roast on top of the veggies and pour tomato mixture over the roast.

Old-Fashioned Oatmeal Honey Apple Cake

2009-05-06T21:15:00.000-07:00

from Cooking Light

Cake:
1 C quick-cooking oats
1 C hot water
1 1/2 C all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1 1/3 C packed light brown sugar
3/4 C chunky applesauce
1/3 C honey
2 large eggs
Cooking spray

Frosting:
1/4 C butter
1/3 C packed light brown sugar
1/4 C honey
1/2 C coarsely chopped almonds, toasted

Remaining Ingredients: 1 C frozen whipped topping, thawed

1. Preheat oven to 350 degrees

2. Combine oats and 1 C hot water in a small bowl; set aside.

3. Lightly spoon flour into dry measuring cups, level w/a knife. Combine flour, cinnamon, baking soda, and salt. Combine sugar, applesauce, honey, and eggs in a large bowl; beat with mixer at high speed for 1 minute. Add oat mixture; beat at low speed until well blended. Add half of flour mixture to sugar mixture; beat well. Add remaining flour mixture; beat well. Spoon batter into an 11x7-inch baking dish coated with cooking spray. Bake at 350 degrees for 48 minutes or until a wooden pick inserted in center comes out clean. Place dish on a wire rack.

4. Frosting: melt butter in a small saucepan over med heat. Add sugar and honey; cook 2 minutes or until bubbly, stirring constantly. Stir in almonds. Quickly pour frosting over cake. Spread evenly.

5. Preheat broiler.

6. Broil cake 1 min or until frosting is bubbly and golden. Cool completely on wire rack. Serve with whipped topping, sprinkle with cinnamon.

Yield: 16 servings

* I baked it in a round cake pan and cut the frosting in half. I personally would prefer vanilla ice cream instead of the whipped cream (but I'm not really a fan of whipped cream).

Best Brownies

2009-04-27T10:29:00.000-07:00

I got this recipe through Kelsey a while ago and I finally tried it out.

Oh my goodness. So. Good. By far the best brownie recipe I've tried.

As my friend Tyler said, "It's like a chocolate punch to the face."

For the Best Brownies, Click Here.

Taco Soup

2009-02-22T19:20:00.000-08:00

Cooked Chicken (I shred it)
2 Cans of beans - your choice (Black beans and black-eyed peas are fantastic)
1 Can corn
1 Can rotelle tomatoes
1 Can chicken broth
1 pkg Taco Seasoning
1 pkg ranch dressing

Throw it all in a crock pot for a few hours and top with Sour Cream and Cheddar Cheese for serving.

Crustless Quiche

2009-02-13T20:37:00.001-08:00

Click on the picture and it should show up bigger.

Apple Pie: Because Kristen has been asking since last Thanksgiving...

2008-10-26T18:59:00.000-07:00

From Better Homes and Garden "New" Cook Book. (To be honest, this is not quick and I find making crust hard, (but worth it)....but boy is it good. When I make this for parties, it is GONE!)

1 recipe for pastry for double-crust pie
6 C thinly sliced, peeled cooking apples (about 2 1/4 lbs)
3/4 C sugar (I often cut the sugar a little bit)
2 Tb all-purpose flour
1/2 t ground cinnamon (I always double and then some the cinnamon!!!)
1/8 t ground nutmeg

1. prepare and roll out crust...line a 9-in pie plate w/half of the pastry

2. In a large bowl stir together the 3/4 C sugar, flour, cinnamon, and nutmeg. Add apple slices and gently toss until coated.

3. Transfer apple mixture to the pastry-lined pie plate. Trim bottom pastry to edge of pie plate. Cut slits in remaining pastr; place on filling and seal. Crimp edge as desired.

4. To prevent browning, cover edge of pie with foil. Bake in a 375 degree oven for 40 min. Remove foil. Bake 20 min more or until fruit is tender and filling is bubbly. Cool on a wire rack.

This is my husband's favorite dessert when completed with vanilla ice cream and a cup of coffee. :) I'm asking for an apple corer/peeler contraption for Christmas...

Pizza Sauce

2008-10-26T18:51:00.000-07:00

From Cooking: A Common Sense Guide

Prep: 10 Min
Cooking: 25 Min
Makes sauce for two 12 in pizzas

1 Tb olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 C peeled tomatoes, crushed
1 t of dried basil
1 t dried oregano
1 t sugar

1. Heat the oil in a pan and cook the onion over low heat for 5 min, or until soft. Add the garlic and cook 1 min.
2. Stir in the tomato, herbs, and sugar and cook over high heat for 20 min, or until reduced and thickened. Season to taste and cool before using.

NOTE: The sauce can be made up to 2 days in advance. Refrigerate in an airtight container until required. The sauce may also be frozen for up to 2 months. You my like to make a double batch and freeze the remaining sauce for future use.

Heather note: Use canned tomatoes with chilis for a kick (blends really well with a supreme pizza) or canned tomatoes with Italian seasonings for more flavor.

Kristen's PB Pie

2008-10-26T18:46:00.001-07:00

Oh so good...

http://kristens-kitchen.blogspot.com/2008/07/peanut-butter-pie.html

Ground Pork Chili

2008-10-26T18:39:00.000-07:00

From AllRecipes.com

1 pound lean ground pork
2 tablespoons olive oil
4 medium onions, chopped
4 cloves garlic, minced
1 (8 ounce) can mushroom pieces
1 (14.5 ounce) can wax beans
1 (15 ounce) can sweet peas
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (28 ounce) can tomato sauce
chili powder to taste
ground nutmeg to taste
dried marjoram to taste
salt to taste

Heat the olive oil in a large, deep skillet over medium heat, and cook the ground pork until evenly browned. Reserving the juices in the skillet, remove pork, and set aside.
Stir the onions and garlic into the skillet, and cook in the pork juices over medium heat until tender. Mix in the mushrooms, wax beans, peas, green bell pepper, and red bell pepper. Cook and stir until tender and heated through.
Return the pork to the skillet. Mix in the tomato sauce. Season with chili powder, nutmeg, marjoram, and salt. Reduce heat, and simmer about 45 minutes to allow the flavors to blend.

I've made this twice and it was a hit both times. It is super easy to alter. I did not use any of the seasonings but used salt, pepper, and Old Bay instead. (I'm a spicy wimp...) I also didn't use mushrooms, used only 1 pepper, and added other veggies, beans, and canned diced tomatoes.

Chocolate Chip-Banana Bread

2008-10-20T17:30:00.000-07:00

It is appropriate the chocolate chips are listed before the banana, because it is very chocolaty! I got this recipe from my Food Network cookbook How To Boil Water and it is quite tasty! Makes 1 loaf.

1/2 C (1 stick) unsalted butter, plus more for pan
1 1/2 C all-purpose flower, plus more for pan
1/2 C sugar
3/4 t baking soda
1/2 t fine salt
1/4 t ground cinnamon (I used a 1/2 t because I double the cinnamon in everything!)
3 very ripe bananas
1 large egg, at room temp
1/3 C plain yogurt, whole or low-fat (may substitute sour cream or sour milk)
1 t pure vanilla extract
1 C choc chips
1/4 C walnuts (optional)

1. position a rack in the center of the oven and preheat to 350 degrees F. Butter and flour loaf pan.

2. Melt the 1/2 C butter is a small saucepan over med heat or covered in a microwave-safe bowl or measuring cup in the microwave. Cool slightly.

3. Whisk the flour, sugar, baking soda, salt, and cinnamon together in a large bowl

4. Mash the bananas with a fork in a med bowl. Beat the egg in a small bowl with a fork or a whisk, then mix into the bananas. Mix in the yogurt, vanilla, and butter. Stir in the wet ingredients into the dry ingredients until just combined. Stir in choc chips and walnuts just as the batter comes together. Do not overmix. Batter should be wet, sticky, and a little lumpy. Scoop batter into prepared pan.

5. Bake until toothpick inserted in the center comes out clean, 65 - 70 min. The bread should rise in the middle to a crown, feel springy when touched, and pull away from the sides of the pan.

6. Cool in the pan on a rack for at least 20 minutes before running a knife around the sides and slicing.

***I made this bread a second time but replaced 1/2 C of all-purpose flour with 1/2 C of wheat flour and used only 1/2C of choc chips. It was much lighter and less chocolaty.***

Frozen Chocolate Pie

2008-07-29T11:03:00.000-07:00

This is always a huge hit. In Ohio, the was "the" dessert among our group of friends. And it's super simple: mix it up, freeze, and serve.

1 (3 oz) package cream cheese,softened
1/2 C sugar
1 t vanilla extract
1/3 C baking cocoa
1/3 C milk
1 (8 oz) carton frozen whipped topping, thawed
1 (9 inch) baked pie shell (or pre-made)
Chocolate curls or chips (optional)

1. In a mixing bowl, beat cream cheese, sugar, and vanilla until smooth. Add cocoa alternately with milk; mix well. Fold in whipped topping. Pour into pie shell. Freeze for 8 hours or overnight. If desired, garnish with choc curls or chips. Serve directly from freezer (pie does not need to be thawed).

From allrecipes.com and Taste of Home