Sunday, February 28, 2010
meal planning
I'm trying to plan, but I think I'm going to share a stir-fry or chicken cordon blue with salad and rice.... hmmm we'll see.
Thursday, February 25, 2010
Dinner Trades this week
Mer,
Thanks for doing this, it is so cute! To add to this blog, Merilee has sent each of you an invite then, just follow the directions to the new post!
FYI
Our dinner trades this week were:
Heidi - Baked potato soup, with cheese, bacon & onions to add to it. YUMMY scones (please share recipe!!!), honey butter and salad
Katie - Meatloaf with rice, asparagus, good corn muffins!
Merilee - sweet pork tortillas with lots of stuff to add to them & chips and salsa
Jen - Old Fashion Beef Stroganoff, veggie medley with cheese sauce and blueberry/pineapple jello another looks bad tastes good recipe!
Wednesday, February 24, 2010
This recipie was on Studio 5 the other day. I don't know if it is a good one for food groups, but so yummy.
Avocado Egg Rolls with Dipping Sauce
Ingredients:
2 large avocados, peeled, pitted, & diced
4 tablespoons sun-dried tomatoes packed in oil, chopped
2 tablespoon minced red onion
1 teaspoon fresh cilantro, chopped
¼ t. salt
6 egg roll wraps
Method:
Gently stir together avocado, tomatoes, onion, cilantro, and salt. Distribute filling evenly onto center of each egg roll wrapper. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up over the filling.
Fold side corners in and roll toward the top corner. Wet the edges of the top corner with a little water. Then fold top corner over and press to seal. Repeat with remaining wrappers.
Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown. Drain on paper towels.
Slice egg rolls diagonally across middle and serve with prepared dipping sauce.
Honey Cilantro Dipping Sauce
Ingredients:
3-4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 cup honey
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon granulated sugar
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/4 cup olive oil
Method:
To make dipping sauce, use a blender or food processor to puree all listed ingredients except olive oil. Blend until well pureed. Then stream in olive oil. Refrigerate until ready to use.
( I think this would be a great salad dressing, dip for tempura or shrimp and even a good marinde for chicken).
Avocado Egg Rolls with Dipping Sauce
Ingredients:
2 large avocados, peeled, pitted, & diced
4 tablespoons sun-dried tomatoes packed in oil, chopped
2 tablespoon minced red onion
1 teaspoon fresh cilantro, chopped
¼ t. salt
6 egg roll wraps
Method:
Gently stir together avocado, tomatoes, onion, cilantro, and salt. Distribute filling evenly onto center of each egg roll wrapper. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up over the filling.
Fold side corners in and roll toward the top corner. Wet the edges of the top corner with a little water. Then fold top corner over and press to seal. Repeat with remaining wrappers.
Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown. Drain on paper towels.
Slice egg rolls diagonally across middle and serve with prepared dipping sauce.
Honey Cilantro Dipping Sauce
Ingredients:
3-4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 cup honey
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon granulated sugar
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/4 cup olive oil
Method:
To make dipping sauce, use a blender or food processor to puree all listed ingredients except olive oil. Blend until well pureed. Then stream in olive oil. Refrigerate until ready to use.
( I think this would be a great salad dressing, dip for tempura or shrimp and even a good marinde for chicken).
Best Bread, Fast
Hi, Jenny made this bread last week and it was so yummy. I could hardly bring myself to share with my family. Jenny got this from a woman named Claudine, so thanks to Claudine too!
5 1/2 Cups Hot water
2/3 c salad oil
2/3 c Gluten (can find it in a health food store, makes the better texture.)
1 T salt
1/2 C honey
8 C whole wheat flour
Mix everything in your mixer on high 1 minute to allow the gluten to form. Add 3 T saf yeast (best yeast ever). add 3-4 cups white flour one cup at a time untill the dough begins to pull away from the sides. Mix on high for 10 minutes. Add a little flour if it gets too sticky, but it is supposed to be sticky. Cover and allow to raise until double. Separate into 5 pieces and shape, place in greased bread pans, cover and allow to double. Bake at 350 for 30 minutes. Remove from the oven and pans and cool on a rack. Brush with melted butter while still hot.
This goes really fast, maybe an hour to 90 minutes from start to finish! Enjoy.
5 1/2 Cups Hot water
2/3 c salad oil
2/3 c Gluten (can find it in a health food store, makes the better texture.)
1 T salt
1/2 C honey
8 C whole wheat flour
Mix everything in your mixer on high 1 minute to allow the gluten to form. Add 3 T saf yeast (best yeast ever). add 3-4 cups white flour one cup at a time untill the dough begins to pull away from the sides. Mix on high for 10 minutes. Add a little flour if it gets too sticky, but it is supposed to be sticky. Cover and allow to raise until double. Separate into 5 pieces and shape, place in greased bread pans, cover and allow to double. Bake at 350 for 30 minutes. Remove from the oven and pans and cool on a rack. Brush with melted butter while still hot.
This goes really fast, maybe an hour to 90 minutes from start to finish! Enjoy.
About meal sharing
I'm new to the idea of sharing meals, and have actually turned down a few invitations to join food groups. I love cooking and really enjoy feeding my family and trying new things. I was afraid of food groups becuase I didn't want a freezer full of things that I wouldn't eat. (However I know a few women who love freezer meal groups). I have joined a group consisting of 4 of us and our rules are simple, prepare an entree and two side dishes. We do not plan menus or worry about duplication. Basically you plan and prep a meal, just making much more, and we turn it over on Tuesdays at noon. I love not having to chop vegies for a salad, or worrying about planning every meal. I still have 4 days I can make what I want, and 3 meals in my fridge that only require me to finish them off. Usually I only have to put it in the oven or crockpot and steam the veggies. We have loved it.
Share your recipies and food sharing ideas with us.
Share your recipies and food sharing ideas with us.
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