Vanilla Yogurt Fruit Pops
April 22, 2009 by Lara
Filed under ICECREAM, SHAKES AND ICEES, KID FRIENDLY
2 ½ cups vanilla yogurt
2 small bananas
2/3 cup frozen orange juice concentrate (undiluted)
Combine yogurt, bananas and orange juice in a blender or food processor and blend until smooth. Pour mixture into Popsicle containers and put in freezer.
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Italian Baked Potatoes
4 large baking potatoes
Dash of olive oil
1 cup ricotta cheese
1 cup Italian Shredded Cheese blend
2-3 garlic cloves, minced
2 T. chives, chopped
2 T. parsley, chopped
Salt and Pepper
Preheat the oven to 425° Fahrenheit.
Put the potatoes on a large baking sheet, prick them with a fork and brush with olive oil. Bake in the preheated oven for about 1 hour or until cooked through.
Cut the tops off potatoes lengthwise, scoop out potato, while leaving about a 1/2inch of the shell. Put the shells back into the oven and cook for another 10 minutes.
Meanwhile, mix together the ricotta cheese, the potato you scooped out, garlic, chives and parsley and add salt and pepper to your taste. Add the filling to each potato shell, top each with 1/4 of Italian cheese blend and put them back into the oven for another 10-15 minutes.
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Riesling and Bacon Smoked Risotto
April 20, 2009 by Lara
Filed under PASTA AND NOODLES
8 oz smoked bacon, chopped
1 onion, chopped
1 oz butter
10 oz risotto rice
6 oz cherry tomatoes, halved
3 cups hot chicken stock
2 oz Parmesan, grated
4 oz. Riesling or other white wine
Preheat the oven to 400°F.
Cook bacon. Add the butter and the onion and cook both until soft, about 3 to 4 minutes. Add the risotto rice and toss until the rice is well coated. Add Riesling and cook about 2 minutes.
Pour stock over the rice mixture and add the halved cherry tomatoes. Stir, then cover with a tight fitting lid and bake for about 18 minutes. Check once and add extra stock if necessary. Add most of the Parmesan cheese and stir through. Leftover Parmesan can be used for extra sprinkling. Serve with Italian Bread and Bagged salad.
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Chickpea Penne
April 19, 2009 by Lara
Filed under BEANS AND LEGUMES, PASTA AND NOODLES
16 oz Penne pasta
2 tbsp olive oil
3 cloves garlic, crushed
2 medium white onions, finely chopped
1 cinnamon stick
2 tsp ground cumin
1x14oz can chickpeas
8 oz cherry tomatoes, quartered
1/3 cup dried currants
1/3 cup olive oil (additional)
¼ cup fresh basil leaves, shredded
1/3 cup pine nuts, toasted
1 cup Parmigiano Reggiano shredded cheese combo
Cook the penne pasta according to box. Drain and set aside.
In a large frying pan, heat the olive oil and cook the garlic and onions until soft. Add the spices and stir for a minute. Then add cherry tomatoes, currants, extra oil and chickpeas, stir everything gently and cook until just heated through. Add the pasta to the chickpea mixture, stir gently and serve immediately in deep bowls sprinkled with basil leaves and pine nuts. Top with Cheese.
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El Choco Biscuits
April 18, 2009 by Lara
Filed under BREADS, ROLLS, and BISCUITS, CHOCOLATE, Cinco de Mayo, ETHNIC
1 cup all purpose flour, sifted
1 tsp baking powder
½ tsp baking soda
2 tbsp cocoa powder
½ cup light brown sugar
1 egg, lightly beaten
1/3 cup vegetable oil
1/3 cup high quality chocolate, chopped
Preheat the oven to 350°F.
In a mixing bowl, combine sugar, egg and oil and mix with a fork. Add the chocolate pieces flour and cocoa powder. Mix.
With your hands knead the dough carefully and form balls with 1 tbsp of dough. Grease a baking tray and put the balls on the tray, leaving 1.5inches of room between them. Bake for about 12 minutes, let them rest on the tray for another 5 minutes and transfer the cookies onto a wire rack to cool.
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Homemade Granola Snack
4 cups quick-cooking rolled oats
1 cup bran
¼ cup toasted wheat germ
¼ cup chopped almonds
¼ cup sesame seeds
¼ cup sunflower seeds
½ tsp salt
1 cup hot water
½ cup honey
1 tsp pure bourbon vanilla extract
1 cup banana chips
1 cup of craisins
Preheat the oven to 325°F.
Mix all ingredients except craisins until well combined.
Grease two baking sheets and spread the mixture on the baking sheets. Bake about 30 minutes or until golden. Stirring occasionally. Add craisins, stir again and bake for an additional 5 minutes. Cool.
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Crunchy Granola Balls
April 16, 2009 by Lara
Filed under Health, KID FRIENDLY
1/4 cup craisins
1/4 cup slivered almonds
1/4 cup good quality Granola
1/4 cup wheat germ
1/4 cup sunflower seeds
1 T. honey
3 T. peanut butter
Combine all ingredients in large bowl. Mix well. Roll into balls and enjoy! This is a great kid friendly recipe and snack!
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Easy Peasy Sweet Tostadas
April 15, 2009 by Lara
Filed under CHICKEN and POULTRY, ETHNIC
4 small flour tortillas
Olive oil
4 tbsp mango chutney
1 cup cooked, shredded turkey
1 cup cheddar, grated
1 T. white onion, finely chopped
Preheat your oven to 400°F.
Brush each tortilla with olive oil. Arrange them with oil side down on a large baking tray. Cover the tortillas with mango chutney, then turkey, cheese and onions.
Put them in the preheated oven until crispy (about 8 minutes).
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Chicken Fried Rice
April 14, 2009 by Lara
Filed under CHICKEN and POULTRY, ETHNIC
4 cups cooked long grain rice
8 oz chicken breast, cooked and shredded
2 eggs, lightly beaten
1tsp. of olive oil
2 tsp peanut oil
1 red pepper, diced
6 green onion, thinly chopped
¾ cup frozen peas
¾ cup cooked corn kernels
2 tbsp soy sauce
½ cup bean sprouts
In a large wok or frying pan, heat oil and pour in lightly beaten eggs until set. Slide eggs on a plate and cut into thin slices.
Add peanut oil, green onions and pepper to the wok and quickly stir fry ingredients until soft. Add chicken pieces, rice, corn and peas and cook until hot. Mix in the soy sauce and bean sprouts and stir fry quickly, about 1 minute.
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Apples and Carrots White Cabbage Slaw
April 13, 2009 by Lara
Filed under Independence Day, Memorial Day, Super Bowl, VEGETABLES
1 tbsp slivered almonds
1 tbsp orange juice
8-10 oz white cabbage, finely shredded
2 apples, grated
6 oz carrots, peeled and grated
1 tbsp olive oil
1 tbsp white wine vinegar
1 tsp honey
1 tsp fresh basil leaves, chopped
In a small bowl combine the orange juice and almonds. Let soak for 2 hours.
In a large bowl combine vinegar, oil, honey and basil and whisk together. Add finely shredded cabbage and toss. Then add the grated apples and carrots and gently combine. Add the amond mixture, gently toss the coleslaw and chill.
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