Posts Tagged vegetarian

Festive Nachos or Quick dinner?

What goes better with nachos than beer? Um, nothing. So I invested in a six pack of Shiner Light Blonde & a bag of exceptionally fun batch of Texas Ranger themed corn chips.

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Cheese, black beans, chopped onions, chips broiled until lightly browned.
Topped with corn salsa, sour cream & finished with a light blonde to wash it down.

What’s your favorite homemade nachos toppings & accompaniment?

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In Abundance

It’s the first season in which the fresh fruits & vegetables you eat are more likely to come from down the road than Chile or my near neighbor Mexico.
Since everyone is craving sun, shade & less kitchen cook time I thought I would list the delicious fruits & veggies you can expect to be out for noshing.

Fruits
Apricots
Honeydews
Mangoes
Oranges
Limes/Lemons
Pineapples
Strawberries

(Perfect curd making season!)

Vegetables
Artichokes
Asparagus
Broccoli
Corn
Green Beans (snap your own)
Pea varieties
Lettuces
Spinach

All these tasty things explain why salads & oven less cooking becomes so prominent during the spring & summer.

Question: What local fruits and vegetables are you looking forward to this spring?

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Berry biscuits & sauce

A recipe I tried this weekend from BHG (better homes & gardens) that was delicious & has room for variability.

Read the rest of this entry »

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Pasta Tuesday

A simple yet filling pasta dish that allows for additions or substitions. Those will be listed with (optional) next to the ingredient.

Olive oil
Grape tomatoes
5 strips sun dried tomatoes julienne
1 Tbsp minced garlic
Parmesan cheese coarsely grated
Bacon precooked crumbles (optional)
Fresh basil (optional) diced
Fresh baby spinach (optional)
Diced precooked chicken (optional)
White wine (optional)
Pesto (optional)
Cooked pasta your choice, but shaped pasta holds the topping better.

With a small saucepan (1 egg pan), pour enough oil to lightly coat the bottom.
Slice tomatoes in half width-wise. Place cut ends into oiled pan. Fill bottom of pan with tomato halves.
Dice sun dried tomato strips add to pan as well as minced garlic (jarred is fine). Add bacon, chicken & basil if warranted. Place over med-low burner for 1 to 2 minutes. Cover for 2 minutes & let steam. If adding spinach, do so now.
If with spinach, cook until slightly wilted. Otherwise uncover on med another few minutes. If low on liquid add a shot of wine or pesto. Stir throughly & let simmer until warmed.
Serve toassed with pasta in a family style bowl for table feeding.

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Chocolate Chip Cookies: A Tradition

I believe almost every American has said a silent thanks to the original Tollhouse family who gave us chocolate chip cookies. Easily the most popular cookie in the states, its got possibly the most variations as well! The recipe below is courtesy of KitchenAid & as proven last Friday, extremely edible.

Chocolate Chip Cookies
Yield: 4½ dozen
1 c granulated sugar
1 c firm brown sugar
2 sticks softened butter
2 eggs
1 ½ tsp vanilla
1 tsp baking soda
1 TS salt
3 c all-purpose flour
12 oz semisweet chocolate chips

Place sugars, butter, eggs, vanilla in mixing bowl. Blend & scrape sides every 30 seconds. Beat on medium, then scrape bowl.

Add soda, salt, flour to bowl. Stir on low about 2 minutes. Scrape bowl & blend on low-medium. Stir in chocolate chips.

Drop round-ish tsp on greased sheets, 2″ apart. Bake at 375° 10-12 minutes. Remove from sheets immediately & cool on wire racks.

Hint #1: use parchment paper on cookie sheets instead of grease; removes absolutely beautifully.
Hint #2: better to under cook your cookies than over to get that chewy gooey texture. Bake for 9 minutes, check & add a minute at a time. They’ll firm ass they cool.

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Tasty Tuesday: Fruit Dip

Simple. Delicious. One bowl. One measuring cup.

Fruit dip
1 package 8oz cream cheese, softened
1 cup powdered sugar
Vanilla
Honey

Put cream cheese in the mixer & beat rapidly until squishy & whipped.
Add a cap of vanilla, or if you’re adult enough, a splash of your liqour of choice, brandy, rum or bourbon would be nice
Add powdered sugar a ¼ c at a time, and beat lightly to incorporate each amount. Blend a tsp or so of drizzled honey into the beaten & fluffed mixture.
If mixture is too thick once completely beaten and mixed add a dash of honey or vanilla.
Refrigerate when not in use.

Also makes a great ‘sauce’ for fruit pizza or edible fruit cups.

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Quick n tasty peanut butter cookies!

Lo! A cookie that if any simpler would be store bought! The greatest & worst cooks can whip up these oh so tasty soft peanut butter cookies.

*1 cup peanut butter
*1 cup white granulated sugar
*1 egg
*1 tsp vanilla

Preheat oven to 350°.
Combine all four ingredients until well blended.
Spoon heaping teaspoons onto a parchment (foil if you must) lined cookie sheet.
Bake for 6-8 minutes, these cookies taste best when lightly browned. Crunchy these are not!
Makes about 1 dozen.

These are gluten-free & vegetarian friendly, I’ve never tried a vegan version.

Next Tuesday is a more classic version of peanut butter cookies, cross-tined & all!

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