Tuesday, July 28, 2009

Roasted Vegetable Spaghetti

I was a little bored with the standard old spaghetti and this was what I came up with, it did the trick for me. It can also be done vegetarian style. Loved it!

Homemade Sauce
3-4 C whole crushed tomatoes (or 28oz can crushed tomatoes)
1 sml can tomato paste
1 can (4 oz) green chiles - mild
3/4 tsp basil
1/2 tsp Italian seasoning
1/4 tsp sage
pinch of bay leaves
1/2 tsp garlic salt (or to taste)
1 tsp garlic
1 Tbl sugar
1/2 tsp pepper
fresh basil to snip on top for garnish before serving
* place all ingredients in pan and let simmer on low for 1 hour. As with most sauces the longer it simmers the richer the flavor.

1lb natural ground turkey (optional)
1 med sized onion - finely chopped
* brown turkey with onion, drain and add to above sauce

1 small pkg whole wheat spaghetti noodles - boiled and rinsed

1 small zucchini - sliced
1/2 red bell pepper sliced
asparagus - not sure how to measure that one just, just do how ever much you like
* place sliced vegetables in one layer on cooking stone OR cookie sheet, drizzle olive oil on vegetables, sprinkle with salt and pepper and broil on high for 7-10 minutes until slightly tender.

Serve spaghetti with sauce on top and garnish with vegetables, fresh basil and grated Parmesan.

Monday, July 27, 2009

Peach Cobbler Trifle

This is a fun little creation. It was the perfect combination of trifle and cobbler. Perfect for summer.

2 sml pkg vanilla instant pudding
1 Cup sour cream
1 1/2 Cup milk
1/2 tsp orange zest
1/2 Cup powdered sugar
2 Cup heavy whipping cream
1 1/2 loaf pound cake
4 C Diced fresh peaches

1 C graham cracker crumbs
3/4 C sugar
1/4 C quick oats
1 tea cinnamon
1/4 tea nutmeg
dash of clove
6 Tbl melted butter
* stir together well and spread on cookie sheet and bake 350 until lightly golden. Remove from oven and let cool.

Cube cake into small bite size squares, set aside.

Whip heavy whipping cream until peaks. In a separate bowl whip milk, pudding and orange zest together until thick, fold in sour cream and once smooth fold in whipping cream.

Wash and slice peaches, stir in 1 Tbl lemon juice and 1+ Tbl sugar to keep them from browning. Set aside.

In Trifle dish layer cake, pudding,crumb mixture, peaches repeating until dish is full. Top with fresh peaches. Chill before serving. Peaches can brown easily so serve within a few hours of chilling.

Sunday, July 26, 2009

Padang Salmon

We are not big fish eaters, we actually rather like fish I just do not especially like to cook it. This however... is WONDERFUL! A perfect summer time dish that is SO good for you too.

1 C Soy Sauce
1 C Padang Sauce
6 Tbl honey
1/4 tea cayenne pepper or Tabasco (optional, this will give it a kick)
sesame seeds

1/2 pkg whole wheat spaghetti noodles
2 romaine hearts chopped
1 handful of spring mix (optional)

Divide the marinade and reserve 1/2 for serving. Marinade the salmon over night in glass dish. When ready to grill, place fish in layered foil pour marinade juices over top and fold up tight to avoid leakage while on the grill or oven. Place in grill on med heat for 15-20 minutes.

Serve hot over chilled lettuce and noodles. Drizzle sauce on top.

Friday, July 24, 2009

Summer Chicken Salad

Thanks Mama for this goodie!

8 oz Pasta - boiled and drained
1-2 C chicken - cooked diced and well seasoned
1 -2 stalk celery - sliced
1 C red (crunchy) grapes - sliced into halves
1/2 C sweet onion - finely chopped
1/2 large apple - diced with or without peel

1 C Mayo
1 C Ranch dressing
1/2 tsp OR T.T. garlic salt/seasoning salt
1/2 tsp pepper
dash of dill
dash of parsley

Blend dressing well and pour over salad. Let chill min 2 hours before serving.

Favorite Dinner Toast

Unfortunately this is a perfect compliment to any meal :)

Store bought French Bread
Salad Supreme
melted butter
topped with fresh Parmesan

Broil until bubbly. Serve hot.

( I love Salad Supreme, it is my favorite spice for bread sticks. You can find it in the blended spices area at your grocery store.)

Thursday, July 23, 2009

Best Chocolate Chip Cookie

I previously posted this recipe but I adapted it just a smidgen and took a new and improved photo. These are great cookies! Soft and chewy with a little tiny crunch, one of my Favorites!

1 stick (soft) butter
1 egg
1 tsp vanilla
2 (+) Tbl water (the amount of water will vary depending on the consistency/temperature of your butter and also the size(volume) of your egg.)

1/2 C Rice Crispy Cereal
1/2 C White Sugar
1/2 C Brown Sugar
1/2 C Quick Oats
1 1/2 C Flour
3/4 tea Baking Soda
1/4 tea Salt
1/4 tea Baking Powder
3/4 C Chocolate Chips

In bowl combine and cream together sugar, butter, vanilla and egg then add dry ingredients and mix well. If you are doing a cookie jar layer in order (minus the wet ingredients of course). These are great gifts!

Preheat oven and bake at 350 for 8-10 minutes, don't over cook.

* NOTE - I have done these in advance and used my cookie scoop to place drops on a parchment lined cookie sheet and froze them. You can take them straight from the freezer and bake. My only word of caution is that when you freeze them they loose a little moisture and have a tendency to not flatten out so lean more towards the 3 Tbl water if you are going to freeze them. When frozen they are fantastic treats when you are in a hurry or have an urgent craving!

I love these!