The walnuts definitely made this dish good. I guess that's why it's called "Walnut Surprise". I liked it with the chicken, too. If you want chicken in this recipe, just saute cut up chicken breasts with the onions and garlic.
The recipe is from allrecipes. http://allrecipes.com//Recipe/brown-rice-broccoli-cheese-and-walnut-surprise/Detail.aspx
Ingredients
■1/2 cup chopped walnuts
■1 tablespoon butter
■1 onion, chopped
■1/2 teaspoon minced garlic
■1 cup uncooked instant brown rice
■1 cup vegetable broth
■1 pound fresh broccoli florets
■1/2 teaspoon salt
■1/8 teaspoon ground black pepper
■1 cup shredded Cheddar cheese
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Place walnuts on small baking sheet, and bake for 6 to 8 minutes or until toasted.
2.Melt butter in a medium saucepan over medium heat. Cook onion and garlic in melted butter for 3 minutes, stirring frequently. Stir in the rice, add the broth, and bring to a boil. Reduce heat to medium-low. Cover, and simmer until liquid is absorbed, about 7 to 8 minutes.
3.Place broccoli in a microwave-safe casserole dish, and sprinkle with salt and pepper. Cover, and microwave until tender.
4.Spoon rice onto a serving platter, and top with broccoli. Sprinkle walnuts and cheese on top.
Baked Apples:
Just slice the apples, top with some brown sugar, cinnamon, walnuts and butter to taste, and microwave them, covered, with a little water in the bottom for about 5 minutes.
Wednesday, November 17, 2010
Sunday, November 14, 2010
Penne Pasta Casserole, salad
This is a staple for my family, mainly b/c the boys like it and it's easy. For some reason, the noodles fell apart when I made it this time, but I think it was still good.
Ingredients:
1 lb. lean ground beef or turkey, or you can also use Italian sausage
1 large onion, chopped
1 can (14.5 oz) diced tomatoes with garlic, basil, & oregano
1 can (6 oz.) tomato paste
12 oz. (about 3 1/2 cups) uncooked penne pasta, prepare
according to package directions
3 cups (12 oz.) shredded Mozzarella cheese, divided
Cook ground beef and onion in a large skillet until beef is crumbled and no longer pink; drain. Stir in diced tomatoes and tomato paste and 1/2 cup water. Season to taste; heat through.
Coat 13X9 in. baking dish with cooking spray. Combine cooked pasta with meat-tomato mixture and 2 cups mozzarella cheese. Pour into baking dish; top evenly with remaining cheese.
Bake uncovered in a preheated 350 degree oven for 20 to 25 min. or until heated through and cheese is melted.
Ingredients:
1 lb. lean ground beef or turkey, or you can also use Italian sausage
1 large onion, chopped
1 can (14.5 oz) diced tomatoes with garlic, basil, & oregano
1 can (6 oz.) tomato paste
12 oz. (about 3 1/2 cups) uncooked penne pasta, prepare
according to package directions
3 cups (12 oz.) shredded Mozzarella cheese, divided
Cook ground beef and onion in a large skillet until beef is crumbled and no longer pink; drain. Stir in diced tomatoes and tomato paste and 1/2 cup water. Season to taste; heat through.
Coat 13X9 in. baking dish with cooking spray. Combine cooked pasta with meat-tomato mixture and 2 cups mozzarella cheese. Pour into baking dish; top evenly with remaining cheese.
Bake uncovered in a preheated 350 degree oven for 20 to 25 min. or until heated through and cheese is melted.
Wednesday, November 3, 2010
Everyone needs to make this tonight for dinner!
I made some alterations to this recipe... I don't really like goat cheese, so I used a combination of feta (for the sharp flavor) and mozzerella. I also added a can of tomato paste in with the tomato sauce to give it more of a kick, and about triple the garlic it calls for. Next time I will not cook the tortillas individually because it takes forever, but I think I'll just use tortilla chips. Overall, I thought this was sooooooooooo good!
For chiles
For tomato sauce
For goat cheese sauce
For spinach filling
To assemble dish
Read More http://www.epicurious.com/recipes/food/views/Mexican-Poblano-Spinach-and-Black-Bean-Lasagne-with-Goat-Cheese-107413#ixzz14FCX6IYs
Mexican Poblano, Spinach, and Black Bean "Lasagne" with Goat Cheese
Gourmet | December 2002
user rating
74% would make it again
user rating:
at a glance
dietary considerationsVegetarian
yield: Makes 6 servings
active time: 1 1/2 hr
total time: 2 1/4 hr
ingredients
- 12 medium to large fresh poblano chiles (2 1/4 lb)
For tomato sauce
- 1 (14- to 16-oz) can whole tomatoes including juice
- 3 large garlic cloves, chopped
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon sugar
- 1/4 teaspoon salt, or to taste
- 2 tablespoons olive oil
For goat cheese sauce
- 1 cup heavy cream
- 2 teaspoons dried epazote* (optional)
- 8 oz soft mild goat cheese
- 1/4 teaspoon salt, or to taste
For spinach filling
- 4 (3/4-lb) bunches spinach, coarse stems discarded
- 2 tablespoons olive oil
- 1/4 cup raisins
- 1/4 teaspoon salt, or to taste
To assemble dish
- 3 tablespoons olive oil
- 6 (6-inch) corn tortillas, halved
- 1 cup cooked black beans, rinsed and drained if canned
- Special equipment: a 2- to 2 1/2-quart shallow flameproof casserole dish (about 2 inches deep; not glass)
- Garnish: toasted pine nuts
preparation
Prepare chiles:
Lay 4 chiles on their sides on racks of gas burners and turn flames on high. Roast chiles, turning with tongs, until skins are blackened and chiles are tender, 4 to 6 minutes. (Or broil all 12 chiles on rack of a broiler pan about 2 inches from heat, turning, until skins are blackened, 8 to 10 minutes.) Transfer immediately to a large bowl and cover with plastic wrap. Roast remaining 8 chiles in same manner, then let stand 20 minutes.
Lay 4 chiles on their sides on racks of gas burners and turn flames on high. Roast chiles, turning with tongs, until skins are blackened and chiles are tender, 4 to 6 minutes. (Or broil all 12 chiles on rack of a broiler pan about 2 inches from heat, turning, until skins are blackened, 8 to 10 minutes.) Transfer immediately to a large bowl and cover with plastic wrap. Roast remaining 8 chiles in same manner, then let stand 20 minutes.
When cool enough to handle, peel chiles, then open flat and discard seeds and stems, wiping with paper towels or dunking in a bowl of water briefly, if necessary, to remove seeds. If chiles taste very spicy, cut out ribs with scissors to make them milder.
Make tomato sauce:
Purée tomatoes with juice, garlic, cilantro, sugar, and salt in a blender. Heat oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then add sauce (be careful of splattering) and simmer, stirring, until thickened and reduced to about 1 cup, about 6 minutes.
Purée tomatoes with juice, garlic, cilantro, sugar, and salt in a blender. Heat oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then add sauce (be careful of splattering) and simmer, stirring, until thickened and reduced to about 1 cup, about 6 minutes.
Make goat cheese sauce:
Gently simmer cream, with epazote if using, in a small heavy saucepan, covered, 10 minutes. If using epazote, pour cream through a fine-mesh sieve into a bowl, pressing on and discarding epazote. Return cream to pan. Whisk in goat cheese and salt and heat over low heat, whisking until smooth.
Gently simmer cream, with epazote if using, in a small heavy saucepan, covered, 10 minutes. If using epazote, pour cream through a fine-mesh sieve into a bowl, pressing on and discarding epazote. Return cream to pan. Whisk in goat cheese and salt and heat over low heat, whisking until smooth.
Make spinach filling:
Blanch spinach in batches in a large pot of boiling salted water 1 minute, transferring with a slotted spoon to a large bowl of cold water to cool. Drain in a colander, pressing on spinach with back of a spoon to remove excess water, then coarsely chop.
Blanch spinach in batches in a large pot of boiling salted water 1 minute, transferring with a slotted spoon to a large bowl of cold water to cool. Drain in a colander, pressing on spinach with back of a spoon to remove excess water, then coarsely chop.
Heat oil in cleaned nonstick skillet over moderately high heat until hot but not smoking, then sauté spinach and raisins, stirring, 2 minutes. Stir in salt and transfer filling to a plate.
Fry tortillas and assemble dish:
Preheat oven to 350°F.
Preheat oven to 350°F.
Heat oil in cleaned nonstick skillet over moderately high heat until hot but not smoking, then fry tortillas 2 halves at a time, turning over once, until just crisp, about 1 minute total. Transfer tortillas to paper towels to drain.
Spread 1/4 cup tomato sauce over bottom of casserole dish. Arrange half of tortillas on top, then spread another 1/4 cup tomato sauce on top and sprinkle evenly with black beans. Arrange 4 poblanos flat over black beans to cover, then spread half of spinach filling evenly over chiles and drizzle with 1/4 cup goat cheese sauce. Make another layer with 4 chiles, remaining spinach filling, and another 1/4 cup of goat cheese sauce, then cover with remaining 4 chiles.
Cover chiles with remaining tomato sauce, spreading evenly, then top with remaining tortillas. Cover tortillas with remaining goat cheese sauce, spreading evenly.
Bake lasagne, covered with foil, in middle of oven until bubbling and heated through, 25 to 30 minutes.
Preheat broiler. Remove foil and broil about 3 inches from heat until top is bubbling and beginning to brown, about 2 minutes.
* Available at Latino markets and Kitchen/Market (888-468-4433)
Cooks' notes:• Chiles can be roasted and peeled 1 day ahead and chilled, covered.
• Tomato sauce, goat cheese sauce, and spinach filling can be made 1 day ahead and chilled separately, covered. Reheat goat cheese sauce before proceeding.
• Lasagne can be assembled (but not baked) 1 hour ahead and kept, covered, at room temperature.
Read More http://www.epicurious.com/recipes/food/views/Mexican-Poblano-Spinach-and-Black-Bean-Lasagne-with-Goat-Cheese-107413#ixzz14FCX6IYs
Tuesday, November 2, 2010
Healthy Mac & Cheese, Ham, Peas
I used a recipe from my "Deceptively Delicious" cookbook and added pureed cauliflower and pureed navy beans for some extra nutrition. I thought it was pretty good, and the boys loved it. I like that they were eating veggies without knowing it! Here's the recipe:
1. Cook gf pasta according to directions. I used the new HEB brand gluten free pasta! It's good and cheap...about $1.80 for 12 oz.!
2. While macaroni is cooking, combine 1 cup milk and one can beans in a food processor and process until pureed.
3. Coat a large saucepan with cooking spray and set it over med. heat. Add bean mixture to pan and cook, stirring until smooth, 1-2 min. Add 1 1/2 cups shred. cheddar cheese and 1/2 cup cauliflower puree* and cook until melted and creamy, 1-2 min. longer. Stir in salt, garlic powder, paprika, and pepper. Stir in macaroni and serve warm.
*for cauliflower puree, I just steamed one bunch of cauliflower in the microwave for a few min. and then threw it in the food processor
1. Cook gf pasta according to directions. I used the new HEB brand gluten free pasta! It's good and cheap...about $1.80 for 12 oz.!
2. While macaroni is cooking, combine 1 cup milk and one can beans in a food processor and process until pureed.
3. Coat a large saucepan with cooking spray and set it over med. heat. Add bean mixture to pan and cook, stirring until smooth, 1-2 min. Add 1 1/2 cups shred. cheddar cheese and 1/2 cup cauliflower puree* and cook until melted and creamy, 1-2 min. longer. Stir in salt, garlic powder, paprika, and pepper. Stir in macaroni and serve warm.
*for cauliflower puree, I just steamed one bunch of cauliflower in the microwave for a few min. and then threw it in the food processor
Subscribe to:
Posts (Atom)
