I made turkey chili for the first time today, and it was well liked by boys and girls alike in this house! Wow! I found halal ground turkey at Trader Joe's and figured I'd give it a try. After looking at a couple of recipes online, this is what I ended up putting in the pot:
1lb ground turkey
1/2 white onion
1/2 red onion
4 cloves garlic
2 thin carrots, chopped
1 red pepper, chopped
2 14oz cans diced tomato
1 14oz can red kidney beans, drained and rinsed
2 Tbsp homemade taco seasoning (taken from 100 Days of Real Food)
salt, pepper
Saute the vegetables in a bit of oil for a few minutes, then add the ground turkey. Crumble it up and drain if needed. Add the tomatoes and beans along with two cans full of water and the spices. Let this simmer an hour or two until the liquid reduces to your desired thickness. I would also transfer this to the crock pot once I browned the turkey and add everything else in the crock pot and let that go for a while.
I set out some toppings like shredded cheddar, sour cream, jalapenos, freshly chopped onions, and the leftover crumbs of our gluten free chips. You could make cornbread or eat this over burger buns :D
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Thursday, October 9, 2014
Friday, January 17, 2014
Homemade Cream of Mushroom
A couple of years ago I cut back on using canned cream of mushroom soup in recipes that called for them. Instead I started making my own just for the sake of cutting back on processed foods. It's been a while now since I've used a canned cream of mushroom and wanted to share the recipe I use in its place.
Oh yes, mushrooms aren't something I keep in my fridge regularly so it is very likely that I wouldn't have any on hand when I needed the cream of mushroom soup. I just make it anyway without the mushroom, and while you do lose that flavor, I just add a few extra shakes of seasonings like onion powder and garlic powder.
I plan to make a potato casserole tomorrow, Insha'Allah, and went ahead and made the cream sauce tonight so that I'll be that much ahead tomorrow.
In a saucepan I melt 1/4 cup butter.
Add to that 1/2 cup chopped mushrooms and saute till they are soft, a few minutes.
Add 1/4 cup flour and blend well. Cook and stir over medium heat to blend it all well.
Add 1 cup milk (I use whole milk) and stir until the flour has mixed into the milk.
Sauce will thicken within a minute, and then you can add about 1/4 tsp salt and some pepper. I like to use white pepper.
That's it. You're left with a gloppy, goopy, creamy mushroom base!
Here's my picture... it's not glamorous!
Oh yes, mushrooms aren't something I keep in my fridge regularly so it is very likely that I wouldn't have any on hand when I needed the cream of mushroom soup. I just make it anyway without the mushroom, and while you do lose that flavor, I just add a few extra shakes of seasonings like onion powder and garlic powder.
I plan to make a potato casserole tomorrow, Insha'Allah, and went ahead and made the cream sauce tonight so that I'll be that much ahead tomorrow.
In a saucepan I melt 1/4 cup butter.
Add to that 1/2 cup chopped mushrooms and saute till they are soft, a few minutes.
Add 1/4 cup flour and blend well. Cook and stir over medium heat to blend it all well.
Add 1 cup milk (I use whole milk) and stir until the flour has mixed into the milk.
Sauce will thicken within a minute, and then you can add about 1/4 tsp salt and some pepper. I like to use white pepper.
That's it. You're left with a gloppy, goopy, creamy mushroom base!
Here's my picture... it's not glamorous!
Sunday, November 17, 2013
One Batch of Play Dough
One batch of homemade play dough transformed the moods and actions of my four children this weekend! I intended to make it for my four year old, but as soon as the ingredients were out, the older kids were calling what color they wanted their portion to be. Haha!
In a big bowl I stir:
5 cups of flour
1 cup salt
1/4 cup cooking oil
2 Tbsp alum (I was out of alum and used cream of tartar)
To this dry mixture (well, expect the oil) you pour 4 cups of boiling water. Stir it up and it will come together nicely once it cools off after a few minutes.
At that point I divide up the dough into however many different colors we want to make. Add the food coloring and knead well. Presto, all done! We store ours in Ziploc bags to keep them fresh.
I tell you, all weekend they were rolling, making, building, and pretending with this stuff, and they played together a lot. Their favorite accessories this time were the rolling pin, plastic knife, toy cars, and Tinker Toys wooden sticks.
The homemade play dough doesn't crumble like the store bought kind, so it's not as big of a hassle, but I admit, there are random pieces of colored play dough here and there around the kitchen floor. It's ok, this one was worth it.
In a big bowl I stir:
5 cups of flour
1 cup salt
1/4 cup cooking oil
2 Tbsp alum (I was out of alum and used cream of tartar)
To this dry mixture (well, expect the oil) you pour 4 cups of boiling water. Stir it up and it will come together nicely once it cools off after a few minutes.
At that point I divide up the dough into however many different colors we want to make. Add the food coloring and knead well. Presto, all done! We store ours in Ziploc bags to keep them fresh.
I tell you, all weekend they were rolling, making, building, and pretending with this stuff, and they played together a lot. Their favorite accessories this time were the rolling pin, plastic knife, toy cars, and Tinker Toys wooden sticks.
The homemade play dough doesn't crumble like the store bought kind, so it's not as big of a hassle, but I admit, there are random pieces of colored play dough here and there around the kitchen floor. It's ok, this one was worth it.
Thursday, August 22, 2013
Potato Casserole
Sometimes we're fortunate enough in this short life to find comfort and joy in simple things. For me, today, that simple thing is a potato casserole that could always be found on the table at family gatherings at my grandparents' house. I think it's my uncle's wife who made it first, but the recipe was shared and so the dish found its way into more and more homes.
My family is not so big on potatoes, but my friend's family more than makes up for what we lack in love for the root vegetable! Small disclaimer: this is not health food! It's a guilty indulgence that happens to feed a crowd very well with little effort. The main ingredient, the potatoes, can be easily found in the freezer section of the grocery store. For anyone wanting to cut their own potatoes, it's a small dice you're looking for. Little cubes. Here's the recipe. Share it, love it, and enjoy. (and feel free to make healthier substitutions where you can)
Potato Casserole
Preheat oven to 350 degrees F.
Mix the following in a large bowl:
32 oz (2lbs) Southern Style Frozen Hash Browns
16 oz Sour Cream
10 oz grated sharp cheddar cheese (about 2 cups)
1/2 cup chopped onion
1 can cream of mushroom soup
Spread into a 9 * 12 baking dish.
Melt 1 stick of butter (8oz). Add to the melted butter 2 cups Corn Flakes that have been crushed/crumbled and then spread on top of the potatoes.
Bake at 350 for an hour.
A quick search for "potato casserole" on any recipe site (like www.allrecipes.com) will yield many variations on this recipe.
Click HERE for a printable version.
My family is not so big on potatoes, but my friend's family more than makes up for what we lack in love for the root vegetable! Small disclaimer: this is not health food! It's a guilty indulgence that happens to feed a crowd very well with little effort. The main ingredient, the potatoes, can be easily found in the freezer section of the grocery store. For anyone wanting to cut their own potatoes, it's a small dice you're looking for. Little cubes. Here's the recipe. Share it, love it, and enjoy. (and feel free to make healthier substitutions where you can)
Potato Casserole
Preheat oven to 350 degrees F.
Mix the following in a large bowl:
32 oz (2lbs) Southern Style Frozen Hash Browns
16 oz Sour Cream
10 oz grated sharp cheddar cheese (about 2 cups)
1/2 cup chopped onion
1 can cream of mushroom soup
Spread into a 9 * 12 baking dish.
Melt 1 stick of butter (8oz). Add to the melted butter 2 cups Corn Flakes that have been crushed/crumbled and then spread on top of the potatoes.
Bake at 350 for an hour.
A quick search for "potato casserole" on any recipe site (like www.allrecipes.com) will yield many variations on this recipe.
Click HERE for a printable version.
Friday, August 16, 2013
Crock Pot and Arabic Food
I started using a crock pot, aka slow cooker, only a few years ago. I quickly noticed that most of the recipes for this appliance were full of canned foods, packets of seasonings, processed cheeses (lots and lots of it). The meals were very typical "American" foods like shredded ____ (insert type of meat) from which you'd make tacos or sandwiches. Others were for pots full of noodles, cream, cheese, milk, butter, and maybe some meat. It was looking gross.
I've figured out a few things I can make successfully in the crock pot without compromising the quality of the meal. And on top of that, I've figured out how to make a few Arabic dishes in there too! And that's the main idea about today's post is to share with my friends how to use the crock pot to prepare some of the Arabic foods I've adapted for the crock pot.
The first one is easy; it's a boneless leg of lamb. This is especially convenient for days when company is coming because the oven is free for your veggies or other side dishes.
Leg of Lamb:
Rinse and trim fat off of one leg of lamb (3-5lb).
Season with salt, pepper, garlic salt, and no more than 1/2tsp of allspice.
Sear the lamb in a hot skillet.
Transfer to a cold crock pot. Add 1/4 - 1/2 cup water to pot.
Turn it on High for an hour or two and then turn it to low for the remainder of the time.
4-5 hours of total cook time is usually perfect. If you have a leg smaller than 3 lbs then cook it 3 hours, but the ones that are 4-5lbs can go 4-5 hours.
On a busy school day last year I decided to try prepping for the eggplant dish called Musa'ka and to put in the crockpot rather than have to bake it in the oven for 30-40 minutes. I wanted to dish to be ready when we got home from being out all day rather than come home and have to preheat the oven and bake the dish. It worked!
I made my ground beef, onion, green pepper and tomato paste mix. I broiled the sliced eggplant under the broiler and lightly salted them. Then I sprayed the crockpot with a nonstick spray and put the eggplant in. After that I poured in the meat/onion/tomato mixture in. You don't need to add extra water because the lid keeps the steam in. And that is it. I put it on low and it was plenty warm when we returned home 4 hours later. If you like to top your Musa'ka with a béchamel sauce then this might not give a great result, however, I have read recipes where they say to take the lid off for 30 minutes at the end to allow cheese to cook up and not be gooey.
And finally, I made a great pot of Fasulieh bizZeit (green beans in olive oil) last night.
Green beans in oil:
Wash and trim 1.5 lbs green beans (I'm totally estimating on the amount. I had a Ziploc bag full of beans from my neighbor's garden, so I just used all that up)
Snap the beans into smaller pieces and set aside.
Pour 2-3 Tbsp olive oil in the crock pot.
Slice a medium onion and put over the oil. Chop a large tomato or 2-3 smaller ones and put over the onions.
Now put all the beans over the onions and tomatoes. Sprinkle with a 1/2 teaspoon of sugar and a teaspoon of salt.
I cooked on high for 4 hours. Results were fantastic.
I don't have any picture to post right now, but if I snap one I'll come back and add it.
Try some of your dishes in the crock pot and see if it can work for you!
I've figured out a few things I can make successfully in the crock pot without compromising the quality of the meal. And on top of that, I've figured out how to make a few Arabic dishes in there too! And that's the main idea about today's post is to share with my friends how to use the crock pot to prepare some of the Arabic foods I've adapted for the crock pot.
The first one is easy; it's a boneless leg of lamb. This is especially convenient for days when company is coming because the oven is free for your veggies or other side dishes.
Leg of Lamb:
Rinse and trim fat off of one leg of lamb (3-5lb).
Season with salt, pepper, garlic salt, and no more than 1/2tsp of allspice.
Sear the lamb in a hot skillet.
Transfer to a cold crock pot. Add 1/4 - 1/2 cup water to pot.
Turn it on High for an hour or two and then turn it to low for the remainder of the time.
4-5 hours of total cook time is usually perfect. If you have a leg smaller than 3 lbs then cook it 3 hours, but the ones that are 4-5lbs can go 4-5 hours.
On a busy school day last year I decided to try prepping for the eggplant dish called Musa'ka and to put in the crockpot rather than have to bake it in the oven for 30-40 minutes. I wanted to dish to be ready when we got home from being out all day rather than come home and have to preheat the oven and bake the dish. It worked!
I made my ground beef, onion, green pepper and tomato paste mix. I broiled the sliced eggplant under the broiler and lightly salted them. Then I sprayed the crockpot with a nonstick spray and put the eggplant in. After that I poured in the meat/onion/tomato mixture in. You don't need to add extra water because the lid keeps the steam in. And that is it. I put it on low and it was plenty warm when we returned home 4 hours later. If you like to top your Musa'ka with a béchamel sauce then this might not give a great result, however, I have read recipes where they say to take the lid off for 30 minutes at the end to allow cheese to cook up and not be gooey.
And finally, I made a great pot of Fasulieh bizZeit (green beans in olive oil) last night.
Green beans in oil:
Wash and trim 1.5 lbs green beans (I'm totally estimating on the amount. I had a Ziploc bag full of beans from my neighbor's garden, so I just used all that up)
Snap the beans into smaller pieces and set aside.
Pour 2-3 Tbsp olive oil in the crock pot.
Slice a medium onion and put over the oil. Chop a large tomato or 2-3 smaller ones and put over the onions.
Now put all the beans over the onions and tomatoes. Sprinkle with a 1/2 teaspoon of sugar and a teaspoon of salt.
I cooked on high for 4 hours. Results were fantastic.
I don't have any picture to post right now, but if I snap one I'll come back and add it.
Try some of your dishes in the crock pot and see if it can work for you!
Monday, March 25, 2013
Chicken Salad
Tasty Chicken Salad
4 chicken breasts, cooked and shredded or cubed
3 green onions sliced thinly
handful of pecans, chopped
craisins to taste (if desired)
2 or 3 celery stalks, chopped
3 Tbsp mayonnaise
3 Tbsp plain yogurt
Season with 1/4-1/2 tsp curry powder, salt and pepper.
You could just do the mayo and curry if you're not into the extras!
4 chicken breasts, cooked and shredded or cubed
3 green onions sliced thinly
handful of pecans, chopped
craisins to taste (if desired)
2 or 3 celery stalks, chopped
3 Tbsp mayonnaise
3 Tbsp plain yogurt
Season with 1/4-1/2 tsp curry powder, salt and pepper.
You could just do the mayo and curry if you're not into the extras!
Sunday, February 10, 2013
My Uses with Coconut Oil
It's no secret that coconut is a great oil and fat to have in your diet. A simple google search will yield enough articles and blog posts to support and affirm the goodness. I had fun this afternoon going through this lady's blog reading how she makes lotion bars and deodorant bars. (I personally just apply the coconut oil directly on my skin for deodorant and am not sure why I'd need the baking soda and arrowroot powder).
I've been trying to have a teaspoon or two daily, and I'm mostly only able to get it into my coffee. And one batch of popcorn.
I've bought mine from amazon.com and it is this kind. That is a good price and better than what I found locally. I keep one in my bathroom and one in the kitchen. I've also scooped some out into a little container to keep next to a bathtub.
So here's my short list of how I've been using it and how I hope to use it in the near future:
1. as a deodorant straight out of the tub
2. as a facial moisturizer
3. on my hands, arms, and legs as a moisturizer
4. a tiny bit on my palms and then smooth down frizzy hair
5. one teaspoon in cup of coffee
6. use to pop popcorn
7. spread on toast
8. stir fry vegetables
9. fried an egg in it (not so good)
10. one teaspoon in a cup of tea
11. oil pulling see here for tips and sources
How are you using it?
I've been trying to have a teaspoon or two daily, and I'm mostly only able to get it into my coffee. And one batch of popcorn.
I've bought mine from amazon.com and it is this kind. That is a good price and better than what I found locally. I keep one in my bathroom and one in the kitchen. I've also scooped some out into a little container to keep next to a bathtub.
So here's my short list of how I've been using it and how I hope to use it in the near future:
1. as a deodorant straight out of the tub
2. as a facial moisturizer
3. on my hands, arms, and legs as a moisturizer
4. a tiny bit on my palms and then smooth down frizzy hair
5. one teaspoon in cup of coffee
6. use to pop popcorn
7. spread on toast
8. stir fry vegetables
9. fried an egg in it (not so good)
10. one teaspoon in a cup of tea
11. oil pulling see here for tips and sources
How are you using it?
Saturday, January 26, 2013
Carrot Soup (or Sweet Potato)
Here's the recipe to a delicious, invigorating, nourishing soup. I thank my mom for the recipe.
Carrot Soup (or Sweet Potato Soup)
1/2 of a large onion, chopped
1" fresh ginger, peeled and finely chopped
2 tsp curry powder
1/4 cup rice
2T oil
3-4 sweet potatoes or 2lbs carrots, peeled and cubed
10 cups water or chicken broth
Saute onion and ginger till translucent. Add rice and curry; stir one minute. Add carrots (or potatoes) and broth. Simmer for about half an hour and then puree till smooth.
I wish I had a picture.
Carrot Soup (or Sweet Potato Soup)
1/2 of a large onion, chopped
1" fresh ginger, peeled and finely chopped
2 tsp curry powder
1/4 cup rice
2T oil
3-4 sweet potatoes or 2lbs carrots, peeled and cubed
10 cups water or chicken broth
Saute onion and ginger till translucent. Add rice and curry; stir one minute. Add carrots (or potatoes) and broth. Simmer for about half an hour and then puree till smooth.
I wish I had a picture.
Tuesday, January 15, 2013
Day 15's Crock Pot dinner
Right in the middle of my monthly meal experiment and things are going swimmingly. Even though I'm not going in the exact order of the list, I am still following it along. Yesterday I made the meatloaf that was originally slotted for the 9th, and today I got out the chicken leg quarters for the BBQ Chicken Pieces in Crockpot which was for day 10. The leftovers of the meatloaf went to work with my husband, and we still have a little bit left.
When I was ready to assemble the meal, I realized I was going to use a new recipe for this BBQ chicken in the crock pot, but I couldn't remember where I saw it. I started looking things up on my pinterest board and on the homeschool forums I frequent (and from where I got this terrific idea). I couldn't find it. But that was OK with me because I know my family has had enough BBQ flavored food (they're not hot on it in the first place), so I browsed pinterest (more specifically, the blog of the lady who cooked for 365 days in her crockpot) and decided to sprinkle the leg quarters with a packet of dry italian salad dressing like this one:
I added a little more garlic powder and onion powder, about a cup of water, and turned it on high. Once it started to smell good (not longer than an hour later) I decided to put some veggies in. I put some cut carrots (like 6 big carrots since my peeps like 'em). I walked out to the garage where I have a big bag of reddish potatoes from Costco sitting in the cool temperature and grabbed only 3 of those because my peeps aren't so in to those. So I just cut those up in big pieces and threw them in. Then I whipped out my new BFF, remember who that is, yes, my rice cooker! Set that baby up for 6:40pm and got ready to head out for the afternoon. Oh, my 10yr old and I made a tray of brownies first, so we all had a little yummy snack before finally walking out the door. :)
Verdict: the chicken was falling off the bone when we got home at 7pm. Rice was steaming hot. The seasonings and spices were fantastic and we all loved it. I used two forks to take the meat off the bone, but I did not add it back to the crockpot. I kept it on the side and then we just served the rice, then chicken, and a spoon of the saucy vegetables. It was great, and I'll make it again.
Saturday, January 12, 2013
Day 12 of Monthly Meal Plan
Last week was our first week back to the full school routine, and I wasn't sure if the January Meal Plan was going to be stressful or a relief. It turned out to be a relief. I wasn't burdened with not having the right meat or veggie to complete a meal, nor was I stumped trying to decide what to make. On the contrary, I made good use of small pockets of time here and there to prepare the ingredients that I would finally assemble at the end of the day.
What ended up being a tremendous help is my rice cooker with timer. I set it up with rice and it was ready at dinner time. I used the crock pot a lot, too, and I even prepared the Musa'ka like I normally would (all parts separate) but assembled it into the slow cooker and turned it on before leaving the house for the afternoon. It was warm and bubbly for dinner, and the rice cooked on the timer and was ready too.
A huge bonus, too, was that my husband was able to take lunch to work from our leftovers. He was very happy about that, and so was I, actually!
Making the grocery lists was easy this weekend. I didn't buy anything I didn't need, and I was confident in what the plan was. Our weekly schedule changed from what I expected it to be, so I won't need Thursdays to be crock pot nights like I thought I would. Now I'll need Tuesday, Thursday, and Friday to be crock pot nights! It's been easy to arrange for that, though, because I can also put my oven on a timed bake and have it turn on and off on a timer. (thank you automation!)
So, all in all, the list is working out well. I've been going in order, mostly, with just a switcheroo here and there. When I made the list I didn't pay much attention to the distribution of chicken and beef, but now I see that I have a some days where it is beef, beef, and then beef. So if I do this for February I will be a little more careful about that. Also, don't forget that I plan on some type of salad and/or side veggie to go along with the dinners.
I've enjoyed this experiment, and I hope it's encouraged any of my readers to find a way to simplify their routines or to at least make them easier!
What ended up being a tremendous help is my rice cooker with timer. I set it up with rice and it was ready at dinner time. I used the crock pot a lot, too, and I even prepared the Musa'ka like I normally would (all parts separate) but assembled it into the slow cooker and turned it on before leaving the house for the afternoon. It was warm and bubbly for dinner, and the rice cooked on the timer and was ready too.
A huge bonus, too, was that my husband was able to take lunch to work from our leftovers. He was very happy about that, and so was I, actually!
Making the grocery lists was easy this weekend. I didn't buy anything I didn't need, and I was confident in what the plan was. Our weekly schedule changed from what I expected it to be, so I won't need Thursdays to be crock pot nights like I thought I would. Now I'll need Tuesday, Thursday, and Friday to be crock pot nights! It's been easy to arrange for that, though, because I can also put my oven on a timed bake and have it turn on and off on a timer. (thank you automation!)
So, all in all, the list is working out well. I've been going in order, mostly, with just a switcheroo here and there. When I made the list I didn't pay much attention to the distribution of chicken and beef, but now I see that I have a some days where it is beef, beef, and then beef. So if I do this for February I will be a little more careful about that. Also, don't forget that I plan on some type of salad and/or side veggie to go along with the dinners.
I've enjoyed this experiment, and I hope it's encouraged any of my readers to find a way to simplify their routines or to at least make them easier!
Thursday, January 3, 2013
Adventures in my new meal plan
The paper listing the January meals hangs on the fridge. It's a delight, really.
A funny thing happened. January 1 came. We happened to have a lot of leftovers that I did not want to throw out, so I made everyone eat them without cooking the meal listed on day 1. Turns out nobody really felt like trying Koshari which was scheduled for that day, so we just went ahead to day 2 the next day which was Zesty BBQ Chicken Sandwiches. Maybe I'll try the Koshari next month.
Since it was the first time to try this, and it was the new year, and I wasn't really on my game, I forgot to actually pull the frozen chicken out of the freezer on that day. I also kinda thought I might be making that Koshari anyways, but I wasn't, so why I didn't pull the chicken out, I don't know. However, a few hours in a bowl of cold water defrosted those little bird breasts in no time, and I was able to put them in the crock pot around 1:30pm. My crock pot cooks really hot, so I wasn't worried about a few skinless, boneless chicken breasts getting cooked in time for dinner. I followed the recipe exactly, and I had to just help myself to dinner shortly after 5pm (instead of waiting till 6) because it looked and smelled too good! (if you do the math, you'll see that I did not cook the chicken the recommended 6-8 hours on low) It was a treat for me. I've been craving something with BBQ flavor, so this shredded chicken really hit the spot. By the way, I just pulled out two forks and shredded the chicken right there in the pot. The sauce mixed in with it perfectly and wasn't too messy once in the buns! Sadly, my husband wasn't too impressed, but I will be making it again whether for lunch or maybe as a backup on a "leftovers" night if we have a little bit of this and that but not enough for everyone. Look at my picture below. See how un-messy the kitchen is? It's beautiful. We had some salad in the fridge from the day before, in case you're worried about the lack of greenery. Also, I often serve raw carrots with meals since some of my kids prefer raw veggies to cooked ones. No problem!
A funny thing happened. January 1 came. We happened to have a lot of leftovers that I did not want to throw out, so I made everyone eat them without cooking the meal listed on day 1. Turns out nobody really felt like trying Koshari which was scheduled for that day, so we just went ahead to day 2 the next day which was Zesty BBQ Chicken Sandwiches. Maybe I'll try the Koshari next month.
Since it was the first time to try this, and it was the new year, and I wasn't really on my game, I forgot to actually pull the frozen chicken out of the freezer on that day. I also kinda thought I might be making that Koshari anyways, but I wasn't, so why I didn't pull the chicken out, I don't know. However, a few hours in a bowl of cold water defrosted those little bird breasts in no time, and I was able to put them in the crock pot around 1:30pm. My crock pot cooks really hot, so I wasn't worried about a few skinless, boneless chicken breasts getting cooked in time for dinner. I followed the recipe exactly, and I had to just help myself to dinner shortly after 5pm (instead of waiting till 6) because it looked and smelled too good! (if you do the math, you'll see that I did not cook the chicken the recommended 6-8 hours on low) It was a treat for me. I've been craving something with BBQ flavor, so this shredded chicken really hit the spot. By the way, I just pulled out two forks and shredded the chicken right there in the pot. The sauce mixed in with it perfectly and wasn't too messy once in the buns! Sadly, my husband wasn't too impressed, but I will be making it again whether for lunch or maybe as a backup on a "leftovers" night if we have a little bit of this and that but not enough for everyone. Look at my picture below. See how un-messy the kitchen is? It's beautiful. We had some salad in the fridge from the day before, in case you're worried about the lack of greenery. Also, I often serve raw carrots with meals since some of my kids prefer raw veggies to cooked ones. No problem!
Friday, January 6, 2012
Meals for next week
I know, it's still Friday, but I'm planning for next week. We have to get lots of groceries this weekend b/c we slacked off last weekend. Here's what I have lined up so far, but I'm going to have to add a few more main dishes. I'm at a complete loss... I'm so not enjoying being the one in charge of food for the family :(
Sweet Potato Soup
BBQ Chicken
Malfoof (wrapped cabbage leaves)
Shakrieh (cooked yogurt dish) with rice
*something in crockpot but what can it beeeeee??* help me!!
Might make this cabbage salad. Cabbage is nicely priced right now, especially at Sprouts, and I've loved this salad since Mom made it for me after I had delivered Aisha (cough, three years ago).
Sweet Potato Soup
BBQ Chicken
Malfoof (wrapped cabbage leaves)
Shakrieh (cooked yogurt dish) with rice
*something in crockpot but what can it beeeeee??* help me!!
Might make this cabbage salad. Cabbage is nicely priced right now, especially at Sprouts, and I've loved this salad since Mom made it for me after I had delivered Aisha (cough, three years ago).
Recipe for Cabbage Salad:
Coarsely chop about half a head of cabbage
Add a handful of coarsely chopped almonds
Add a handful of craisins (dried cranberries)
Add a chopped apple
Dressing:
(amounts vary to taste)
Plain yogurt (about half a cup)
Orange Juice (couple of tbsps)
Maple Syrup (1 Tbsp if you like)
edited to add: for next week: leg of lamb seared then slow cooked in crock pot, sides of rice and veggies
green salad (Sunday night's dinner) with options of cheese, tuna, Stacy's pita chips
mexican type chicken in crockpot on Monday since hubby won't be joining us for dinner
Thursday, January 5, 2012
Simple White Cake
Assalamu alaikom
This recipe is specifically for a friend of mine who called me the other day needing a quick cake recipe for some guests. I cannot believe I forgot about this one. I use it to make cupcakes, but it can make a square 9*9 cake if you want. It is delicious thanks to the butter and to, what I consider, a little too much sugar. It seriously has a slight crunch on the crust when you first bite into it!
So if you're ever in a pinch (and hopefully have butter, eggs, and milk) this is GREAT to make and decorate or frost as you like. Today I made 6 batches of it for a Girl Scout function this Saturday.
No pictures today, but maybe after Saturday's event I'll come back and add one!
Ingredients:
1 cup white sugar
1/2 cup butter
2 eggs
2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 3/4 tsp baking powder
1/2 cup milk
Directions:
1. Preheat oven to 350*F. Grease and flour a 9*9 cake pan or line a muffin pan with liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter in the pan.
3. Bake 30-40 minutes for the cake or 22-25 minutes for cupcakes.
I'm going to link to the website here at allrecipes.com. You have to read some of the reviews to get a feel for how successfull this cake really is! Some people add an extra 1/4 cup of milk which I haven't done. I do recommend beating the heck out of each step as you go. Beat the butter and sugar a LOT before you even start adding the eggs (one by one). One lady said she dropped a spoonful of raspberry jam in the batter before baking ... I have to try that!!
Enjoy y'all.
This recipe is specifically for a friend of mine who called me the other day needing a quick cake recipe for some guests. I cannot believe I forgot about this one. I use it to make cupcakes, but it can make a square 9*9 cake if you want. It is delicious thanks to the butter and to, what I consider, a little too much sugar. It seriously has a slight crunch on the crust when you first bite into it!
So if you're ever in a pinch (and hopefully have butter, eggs, and milk) this is GREAT to make and decorate or frost as you like. Today I made 6 batches of it for a Girl Scout function this Saturday.
No pictures today, but maybe after Saturday's event I'll come back and add one!
Ingredients:
1 cup white sugar
1/2 cup butter
2 eggs
2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 3/4 tsp baking powder
1/2 cup milk
Directions:
1. Preheat oven to 350*F. Grease and flour a 9*9 cake pan or line a muffin pan with liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter in the pan.
3. Bake 30-40 minutes for the cake or 22-25 minutes for cupcakes.
I'm going to link to the website here at allrecipes.com. You have to read some of the reviews to get a feel for how successfull this cake really is! Some people add an extra 1/4 cup of milk which I haven't done. I do recommend beating the heck out of each step as you go. Beat the butter and sugar a LOT before you even start adding the eggs (one by one). One lady said she dropped a spoonful of raspberry jam in the batter before baking ... I have to try that!!
Enjoy y'all.
Wednesday, January 4, 2012
Apple Whole Wheat Muffins
Apple Whole Wheat Muffins
taken from Rebel Recipes, University of Mississippi
Oven: 375 degrees
1 cup whole wheat flour
1 cup all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 cup sugar
1 egg, slightly beaten
3/4 cup lowfat milk
1/4 oil
1/4 cup molasses
1 cup finely chopped apples (peeled)
Mix flour, baking powder, salt, cinnamon, and sugar together. Mix egg, milk, oil, and molasses together. Add apples to dry mixture and mix well; then add liquid mixture and stir until well mixed. Brush muffin tins with oil and bake until slightly brown, around 20 minutes.
taken from Rebel Recipes, University of Mississippi
Oven: 375 degrees
1 cup whole wheat flour
1 cup all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 cup sugar
1 egg, slightly beaten
3/4 cup lowfat milk
1/4 oil
1/4 cup molasses
1 cup finely chopped apples (peeled)
Mix flour, baking powder, salt, cinnamon, and sugar together. Mix egg, milk, oil, and molasses together. Add apples to dry mixture and mix well; then add liquid mixture and stir until well mixed. Brush muffin tins with oil and bake until slightly brown, around 20 minutes.
I had a guest over this morning and was able to whip these up in no time. The house smelled delicious and it was an appreciated alternative to the more commonly found pound cake, donuts, bagels, or cookies!
Wednesday, December 21, 2011
What Brownies Taste Like at My House
My sweet dreamer, my oldest daughter, has really been finding her way around the kitchen these past couple of weeks. Bless her heart, she's not very attuned to details, so I was rightfully worried when she asked to make her first batch of brownies. She did great, and it was a little more work than when my son started to bake cookies, but she is over the moon with her accomplishments, masha'Allah, and I'm so proud of her. Here is the recipe we've been making brownies with for some time. It's a toss up between this one and some other one I can't find, but we do like these a lot. They just don't taste so good after the second or third day, but they're not given that many hours to sit around in this house.
1 1/3 cup flour
1/4 tsp salt
1/4 tsp baking soda
1 2/3 cup sugar
1/2 cup butter
4 oz unsweetened baking chocolate
2 eggs
2 Tbsp water
1 1/2 tsp vanilla
1/2 cup nuts, optional
Preheat oven to 350 degrees F. Grease 8*8 baking pan although 9*13 will work. Combine flour, salt, and baking soda in a small bown and set aside. In a saucepan, melt butter and chocolate squares over low heat, stirring occasionally. Once melted, remove from heat and add sugar, eggs, water, and vanilla. Stir vigorously until well mixed. Stir in dry ingredients. Fold in nuts if desired. Bake 18-22 minutes. Cool and serve!
1 1/3 cup flour
1/4 tsp salt
1/4 tsp baking soda
1 2/3 cup sugar
1/2 cup butter
4 oz unsweetened baking chocolate
2 eggs
2 Tbsp water
1 1/2 tsp vanilla
1/2 cup nuts, optional
Preheat oven to 350 degrees F. Grease 8*8 baking pan although 9*13 will work. Combine flour, salt, and baking soda in a small bown and set aside. In a saucepan, melt butter and chocolate squares over low heat, stirring occasionally. Once melted, remove from heat and add sugar, eggs, water, and vanilla. Stir vigorously until well mixed. Stir in dry ingredients. Fold in nuts if desired. Bake 18-22 minutes. Cool and serve!
White Chili Recipe
Assalamu alaikom
I tried something new this week in food. I'm the type who will eat just about anything and don't turn my nose at anything, but when I heard the words "white" and "chili" in the same sentence it made me turn "green". That was about two years ago.
Last week I read a recipe online for white chili, and I guess I had a change of heart or something because I felt like giving it a shot. I just had to make sure not to mentally categorize it with "real" chili which is red, not white, and is made with BEEF, and not with chicken.
I thoroughly enjoyed it and will make it again! One tip: it calls for a quart of cream. Since I knew I'd be eating from it over 3 days or so, I didn't add the cream on the day I made the soup. It wouldn't taste good getting heated, chilled, and reheated, so I just added a little bit of cream daily each time I took a portion out to reheat for lunch. Also, I used much less than a quart of cream... and that's a good thing, no matter how good cream is!
White Chili
1 large jar white northern beans (or 2 regular sized cans)
1 quart chicken stock
2 cups cooked, diced chicken
1 cup diced onion
1 cup diced celergy
1 4oz jar diced green chilies ( I didn't use these)
1 1/3 Tbsp. minced garlic ( I used about 5 cloves... who needs to count in TBSPs!)
1 1/2 Tbsp. cumin
1/2 - 1 tsp. cayenne pepper depending on how hot you like it
1 quart cream
salt and pepper to taste
Saute onion, celery, and garlic in 2 Tbsp oil. Add beans, stock, and spices. Simmer 1/2 hour- 1 hour. Add chicken. Add cream and heat through just before serving. Serve with shredded cheese on top if desired.
Sorry, no picture... maybe another time!
I tried something new this week in food. I'm the type who will eat just about anything and don't turn my nose at anything, but when I heard the words "white" and "chili" in the same sentence it made me turn "green". That was about two years ago.
Last week I read a recipe online for white chili, and I guess I had a change of heart or something because I felt like giving it a shot. I just had to make sure not to mentally categorize it with "real" chili which is red, not white, and is made with BEEF, and not with chicken.
I thoroughly enjoyed it and will make it again! One tip: it calls for a quart of cream. Since I knew I'd be eating from it over 3 days or so, I didn't add the cream on the day I made the soup. It wouldn't taste good getting heated, chilled, and reheated, so I just added a little bit of cream daily each time I took a portion out to reheat for lunch. Also, I used much less than a quart of cream... and that's a good thing, no matter how good cream is!
White Chili
1 large jar white northern beans (or 2 regular sized cans)
1 quart chicken stock
2 cups cooked, diced chicken
1 cup diced onion
1 cup diced celergy
1 4oz jar diced green chilies ( I didn't use these)
1 1/3 Tbsp. minced garlic ( I used about 5 cloves... who needs to count in TBSPs!)
1 1/2 Tbsp. cumin
1/2 - 1 tsp. cayenne pepper depending on how hot you like it
1 quart cream
salt and pepper to taste
Saute onion, celery, and garlic in 2 Tbsp oil. Add beans, stock, and spices. Simmer 1/2 hour- 1 hour. Add chicken. Add cream and heat through just before serving. Serve with shredded cheese on top if desired.
Sorry, no picture... maybe another time!
Wednesday, September 14, 2011
Homemade Granola Bars
Assalamu alaikom
I was curious to try this recipe for granola bars after reading good things about it from some other moms online. The main recipe is simple, and you can substitute your favorite mixings to put in it if you want something other than what's in the original recipe. Here it is:
3 cups quick cooking oats
1 can (14oz) sweetened condensed milk (low fat or skim)
2T melted butter
3-4 cups "other" ingredients of choice such as:
1 cup flaked coconut
1 cup sliced almonds
1 cup mini chocolate chips
1/2 cup craisins
Grease a 9*13 dish. Mix all ingredients well, press firmly into the baking dish, and bake for 20-25 minutes at 350 degrees.
Once you see brown around the edges you're done. Or else you'll get much crispier bars.
I'm loving these, and they serve as a good snack for my kids who seem to be hungry all the time.
I was curious to try this recipe for granola bars after reading good things about it from some other moms online. The main recipe is simple, and you can substitute your favorite mixings to put in it if you want something other than what's in the original recipe. Here it is:
3 cups quick cooking oats
1 can (14oz) sweetened condensed milk (low fat or skim)
2T melted butter
3-4 cups "other" ingredients of choice such as:
1 cup flaked coconut
1 cup sliced almonds
1 cup mini chocolate chips
1/2 cup craisins
Grease a 9*13 dish. Mix all ingredients well, press firmly into the baking dish, and bake for 20-25 minutes at 350 degrees.
Once you see brown around the edges you're done. Or else you'll get much crispier bars.
I'm loving these, and they serve as a good snack for my kids who seem to be hungry all the time.
Tuesday, September 6, 2011
Cabbage Stew
So after I made a large pot of stuffed cabbage leaves I had a ton of leftover cabbage that was too wrinkly and curled up for me to stuff. (I like to use the smooth upper layers and just move on to the second head of cabbage once I start to reach the center of the first one). I didn't want to let all that slightly boiled cabbage go to waste, so I looked up some recipes and made the following. It was pretty good, although my kids complained all about it at lunch today. I told them that's all we were having for lunch, to just eat it, and that it was the same cabbage they'd be eating at dinner. Ok, so it would be with rice, beef, and spices at dinner, but that's ok. I like this kind of thing b/c it is light on calories, healthy, and actually hearty.
Stewed Cabbage (I omitted the celery)
Ingredients
1/4 cup butter
2 onions, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 medium head cabbage, cut into squares
1 (14.5 ounce) can stewed tomatoes, with liquid I used a can of Rotel
salt and pepper to taste
Directions
1.Melt butter in a large saucepan over medium heat. Add onion, celery, and garlic and saute for 3 to 5 minutes, or until translucent. Stir in cabbage, reduce heat to low, and simmer for 15 minutes.
2.Pour in tomatoes and season with salt and pepper to taste. Cover pan and cook over medium heat for 30 to 40 minutes, or until cabbage is tender.
Stewed Cabbage (I omitted the celery)
Ingredients
1/4 cup butter
2 onions, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 medium head cabbage, cut into squares
1 (14.5 ounce) can stewed tomatoes, with liquid I used a can of Rotel
salt and pepper to taste
Directions
1.Melt butter in a large saucepan over medium heat. Add onion, celery, and garlic and saute for 3 to 5 minutes, or until translucent. Stir in cabbage, reduce heat to low, and simmer for 15 minutes.
2.Pour in tomatoes and season with salt and pepper to taste. Cover pan and cook over medium heat for 30 to 40 minutes, or until cabbage is tender.
Monday, July 4, 2011
Pesto Recipe
Assalamu alaikom wa rahmatullah,
Basil is one herb I manage to keep alive in my garden. It's only one little plant in one pot. When it looks like I can snip enough to fill a measuring cup (pressed), then I get to it. I use this recipe from Better Homes and Gardens:
1 cup firmly packed fresh basil leaves
1/2 cup firmly packed fresh parsley leaves ( I DON'T ADD THIS)
1/2 cup grated parmesan or romano cheese
1/4 cup pine nuts
1 large clove garlic
1/4 tsp salt
1/4 cup olive oil
In a blender or food processor combine basil, cheese, pine nuts, garlic, and salt. Cover and blend several times and scrape the sides. With the machine running slowly, gradually add the olive oil and blend to the consistency of butter.
Side Note: To keep the part I don't use, I freeze the pesto in a half cup mound on a baking sheet in the freezer. Once it's set, I put the mounds in a ziploc. This is handy if you're making a lot. When you're ready to use it, it will defrost quickly. We put it on Rigatoni, usually.
Basil is one herb I manage to keep alive in my garden. It's only one little plant in one pot. When it looks like I can snip enough to fill a measuring cup (pressed), then I get to it. I use this recipe from Better Homes and Gardens:
1 cup firmly packed fresh basil leaves
1/2 cup firmly packed fresh parsley leaves ( I DON'T ADD THIS)
1/2 cup grated parmesan or romano cheese
1/4 cup pine nuts
1 large clove garlic
1/4 tsp salt
1/4 cup olive oil
In a blender or food processor combine basil, cheese, pine nuts, garlic, and salt. Cover and blend several times and scrape the sides. With the machine running slowly, gradually add the olive oil and blend to the consistency of butter.
Side Note: To keep the part I don't use, I freeze the pesto in a half cup mound on a baking sheet in the freezer. Once it's set, I put the mounds in a ziploc. This is handy if you're making a lot. When you're ready to use it, it will defrost quickly. We put it on Rigatoni, usually.
Sunday, October 18, 2009
my life: meal planning
Assalamu alaikom and peace to you all!
Today being Sunday, I naturally wander to that place in mind called "What's For Dinner". Yes, there's a whole section in my head for this. It has to be there. I have hungry tummies to feed, masha'Allah, and I better not drop the ball! Years of experience have finally brought me to a very comfortable place where meal planning is no longer maddening. After reading countless blogs, website, and talking to friends about it, I've come to terms with this daunting part of my job. Basically, I have collected 30 main dish recipes that we all love to have for dinner. Well, it's almost at 30, I'm not far off and it takes a special meal to please all of us! So all of these meals have earned a spot in my card box. I've laminated them. Unsuccessfully. What? I used those laminating pages you buy at the office supply stores, but they peeled back and came off the next day!!! Ok, so now I have almost 30 sticky recipe cards, but they are THE top recipes in my life,right? So all i have to do is pick out about 4 or 5 cards that look good for the upcoming week and make sure I've got all the ingredients necessary. Voila. We do our grocery shopping on the weekend (Costco, Safeway, Halal butcher) I cook whichever one I want whenever it is convenient for me. Problem solved! This system has seriously worked wonders for me~ thanks to the ladies at http://littlenannygoat.blogspot.com/2009/05/what-heck-it-30-meal-plan.html
Today being Sunday, I naturally wander to that place in mind called "What's For Dinner". Yes, there's a whole section in my head for this. It has to be there. I have hungry tummies to feed, masha'Allah, and I better not drop the ball! Years of experience have finally brought me to a very comfortable place where meal planning is no longer maddening. After reading countless blogs, website, and talking to friends about it, I've come to terms with this daunting part of my job. Basically, I have collected 30 main dish recipes that we all love to have for dinner. Well, it's almost at 30, I'm not far off and it takes a special meal to please all of us! So all of these meals have earned a spot in my card box. I've laminated them. Unsuccessfully. What? I used those laminating pages you buy at the office supply stores, but they peeled back and came off the next day!!! Ok, so now I have almost 30 sticky recipe cards, but they are THE top recipes in my life,right? So all i have to do is pick out about 4 or 5 cards that look good for the upcoming week and make sure I've got all the ingredients necessary. Voila. We do our grocery shopping on the weekend (Costco, Safeway, Halal butcher) I cook whichever one I want whenever it is convenient for me. Problem solved! This system has seriously worked wonders for me~ thanks to the ladies at http://littlenannygoat.blogspot.com/2009/05/what-heck-it-30-meal-plan.html
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