Easy Hummus
1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 clove garlic, crushed
2 teaspoons ground cumin
1/2 teaspoon salt
1 tablespoon olive oil
In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.
Thursday, July 4, 2013
6-Can Chicken Tortilla Soup
6-Can Chicken Tortilla Soup
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with green chile peppers, drained
Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with green chile peppers, drained
Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.
Monday, July 1, 2013
BACON SQUASH SAUTÉ
BACON SQUASH SAUTÉ
6 pieces bacon, chopped
1 3/4 pounds zucchini, cut on the bias, about 8 small
1 small onion, slivered, 2 1/2 ounces
Salt and pepper, to taste
In a large skillet, cook the bacon until crisp. Drain the fat, reserving 2 tablespoons. Remove the bacon to a paper towel-lined plate. Sauté the zucchini and onion in the bacon drippings until tender. Season with salt and pepper. Sprinkle with the bacon to serve.
6 pieces bacon, chopped
1 3/4 pounds zucchini, cut on the bias, about 8 small
1 small onion, slivered, 2 1/2 ounces
Salt and pepper, to taste
In a large skillet, cook the bacon until crisp. Drain the fat, reserving 2 tablespoons. Remove the bacon to a paper towel-lined plate. Sauté the zucchini and onion in the bacon drippings until tender. Season with salt and pepper. Sprinkle with the bacon to serve.
ROASTED CAULIFLOWER
ROASTED CAULIFLOWER
1 medium head cauliflower, about 2 pounds
2 tablespoons olive oil or vegetable oil
2 tablespoons butter, melted
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Rinse the cauliflower and cut into serving-sized pieces. Place in a large zipper bag. In a small bowl, mix the oil, melted butter and seasonings; pour into the bag with the cauliflower. Seal the bag and gently toss to coat teh cauliflower with oil. Be careful that the bag doesn't come open. Spread the cauliflower in single layer on a large rimmed baking sheet. Bake at 400º about 25-30 minutes, turning the cauliflower every 10 minutes. Roast until it is browned on the edges and tender.
1 medium head cauliflower, about 2 pounds
2 tablespoons olive oil or vegetable oil
2 tablespoons butter, melted
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Rinse the cauliflower and cut into serving-sized pieces. Place in a large zipper bag. In a small bowl, mix the oil, melted butter and seasonings; pour into the bag with the cauliflower. Seal the bag and gently toss to coat teh cauliflower with oil. Be careful that the bag doesn't come open. Spread the cauliflower in single layer on a large rimmed baking sheet. Bake at 400º about 25-30 minutes, turning the cauliflower every 10 minutes. Roast until it is browned on the edges and tender.
FAUX STUFFED BAKED POTATOES
FAUX STUFFED BAKED POTATOES
16 ounce package frozen cauliflower
8 ounce cream cheese, softened
8 ounce cheddar cheese, shredded
4 green onions, chopped
1/4 teaspoon salt or to taste
1/4 teaspoon pepper
3 pieces bacon, chopped and fried until crisp
Paprika, optional
Cook the cauliflower until soft, about 8-10 minutes; drain very well and break up the florets a bit with a spoon. It's also very good if you leave the cauliflower a little chunky. Put in a greased 8 x 8" baking pan or a 2-quart casserole. Mix in the cream cheese, cheddar, green onion, salt, pepper and bacon. Dust the top with paprika, if desired. Bake at 350º for 20-40 minutes, until browned and bubbly. Or, microwave, loosely covered, for about 40 minutes on 50% power, turning the dish after 20 minutes.
16 ounce package frozen cauliflower
8 ounce cream cheese, softened
8 ounce cheddar cheese, shredded
4 green onions, chopped
1/4 teaspoon salt or to taste
1/4 teaspoon pepper
3 pieces bacon, chopped and fried until crisp
Paprika, optional
Cook the cauliflower until soft, about 8-10 minutes; drain very well and break up the florets a bit with a spoon. It's also very good if you leave the cauliflower a little chunky. Put in a greased 8 x 8" baking pan or a 2-quart casserole. Mix in the cream cheese, cheddar, green onion, salt, pepper and bacon. Dust the top with paprika, if desired. Bake at 350º for 20-40 minutes, until browned and bubbly. Or, microwave, loosely covered, for about 40 minutes on 50% power, turning the dish after 20 minutes.
FAUX MASHED POTATOES
FAUX MASHED POTATOES
From fresh cauliflower:
1 small-medium fresh cauliflower, about 16 ounces
1 tablespoon water
1 tablespoon butter
1-2 tablespoons heavy cream
Salt and pepper, to taste
Chop the cauliflower into small pieces and place in a large covered casserole dish. Add 1 tablespoon water; cover and microwave on HIGH 5 minutes. Stir and cook another 5 minutes. Let stand covered 5 minutes; drain briefly. Place in a food processor along with the butter and heavy cream. Process until smooth and creamy, scraping down the sides of the processor occasionally. Season to taste with salt and pepper and reheat in the microwave, if necessary.
From frozen cauliflower:
16 ounce bag frozen cauliflower
2 tablespoons water
1-2 tablespoons butter
Salt and pepper, to taste
Place frozen cauliflower in a casserole with a lid; add the water. Cover and microwave on HIGH about 8-10 minutes, until very tender, stirring occasionally. Drain well and put cauliflower in a food processor. Process until smooth and creamy. Remove to a serving bowl and season with salt and pepper and butter. Reheat in the microwave, if necessary.
From fresh cauliflower:
1 small-medium fresh cauliflower, about 16 ounces
1 tablespoon water
1 tablespoon butter
1-2 tablespoons heavy cream
Salt and pepper, to taste
Chop the cauliflower into small pieces and place in a large covered casserole dish. Add 1 tablespoon water; cover and microwave on HIGH 5 minutes. Stir and cook another 5 minutes. Let stand covered 5 minutes; drain briefly. Place in a food processor along with the butter and heavy cream. Process until smooth and creamy, scraping down the sides of the processor occasionally. Season to taste with salt and pepper and reheat in the microwave, if necessary.
From frozen cauliflower:
16 ounce bag frozen cauliflower
2 tablespoons water
1-2 tablespoons butter
Salt and pepper, to taste
Place frozen cauliflower in a casserole with a lid; add the water. Cover and microwave on HIGH about 8-10 minutes, until very tender, stirring occasionally. Drain well and put cauliflower in a food processor. Process until smooth and creamy. Remove to a serving bowl and season with salt and pepper and butter. Reheat in the microwave, if necessary.
JALAPEÑO CHICKEN
JALAPEÑO CHICKEN
3 boneless chicken breasts
1 teaspoon taco seasoning
7 ounce can whole pickled jalapeños (6 peppers)
3 one-ounce slices Monterey jack cheese
Season the chicken with the taco seasoning; grill or pan fry until done. Place the chicken on a baking sheet. Slit the jalapeños lengthwise and open flat. Scrape out the seeds and membranes. Arrange the peppers on top of the chicken. You'll need 2 per breast. Cover the jalapeños with a slice of cheese. Bake at 350º for about 10 minutes, until the cheese is melted.
3 boneless chicken breasts
1 teaspoon taco seasoning
7 ounce can whole pickled jalapeños (6 peppers)
3 one-ounce slices Monterey jack cheese
Season the chicken with the taco seasoning; grill or pan fry until done. Place the chicken on a baking sheet. Slit the jalapeños lengthwise and open flat. Scrape out the seeds and membranes. Arrange the peppers on top of the chicken. You'll need 2 per breast. Cover the jalapeños with a slice of cheese. Bake at 350º for about 10 minutes, until the cheese is melted.
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