I like that I can subscribe to my own blog, and have it send me the notes I write each week. :)
Weds:
B - Egg casserole, peaches
L - Leftover black bean soup, corn
D - Shrimp and pasta, broccoli
Cook Italian sausage for Steve's burritos - use up rice, cheese, eggs.
Thurs:
B - Oatmeal, fruit
L - Leftovers from fridge
D - Chicken fajitas
Friday:
B - Eggs, fruit
L - Tuna salad
D - Concert (dinner date?)...pack meal for kids
Saturday:
B - Make pancakes (save extra for weekdays)
L - Leftovers Buffet
D - (2 extra kids) - Chili and cornbread muffins
Sunday (birthday party 3-6, meal served):
- Make muffins for the week
- Pot of rice
- Pasta salad for fridge (thaw olives, peas, carrots...need beans?)
- Make cookies with the boys - freeze for bag lunches
Tuesday, August 18, 2009
Quick and Easy Black Bean Dip
Quick and Easy Black Bean Dip
• 1 15 oz can black beans, rinsed and drained
• 1 red pepper, diced finely
• 1/2 cup prepared salsa
• 2 Tbsp. lime juice
• 1/2 cup low fat sour cream
• 1/4 cup chopped fresh cilantro
Combine all ingredients in a food processor, mixing until smooth. Chill until ready to serve.
• 1 15 oz can black beans, rinsed and drained
• 1 red pepper, diced finely
• 1/2 cup prepared salsa
• 2 Tbsp. lime juice
• 1/2 cup low fat sour cream
• 1/4 cup chopped fresh cilantro
Combine all ingredients in a food processor, mixing until smooth. Chill until ready to serve.
Rice Crispy Treats (GFCF)
Peanut Butter Rice Crispy Treats
• 6-1/2 cups puffed brown rice cereal
• 1/2 cup dried blueberries or raisins
• 1/4 cup ground golden flax seed meal
• 1 cup peanut butter
• 1/4 cup maple syrup
• 1/4 cup honey or brown rice syrup
• 2 Tbsp. oil
Spray a 9 x 9 pan with nonstick cooking spray.
Mix puffed rice cereal, dried blueberries or raisins and flax seed meal together in a large bowl. Put peanut butter, maple syrup, honey and oil in a microwave-safe container. Microwave 1 minute on high. Stir. Pour over cereal mixture. Stir to coat. Press mixture into prepared pan using your hands. Freeze 30 minutes. Cut into bars. Keep refrigerated.
Makes 12 bars.
• 6-1/2 cups puffed brown rice cereal
• 1/2 cup dried blueberries or raisins
• 1/4 cup ground golden flax seed meal
• 1 cup peanut butter
• 1/4 cup maple syrup
• 1/4 cup honey or brown rice syrup
• 2 Tbsp. oil
Spray a 9 x 9 pan with nonstick cooking spray.
Mix puffed rice cereal, dried blueberries or raisins and flax seed meal together in a large bowl. Put peanut butter, maple syrup, honey and oil in a microwave-safe container. Microwave 1 minute on high. Stir. Pour over cereal mixture. Stir to coat. Press mixture into prepared pan using your hands. Freeze 30 minutes. Cut into bars. Keep refrigerated.
Makes 12 bars.
Taco Pasta
Ingredients
1.8 lb. ground beef
1 6 oz. can tomato paste
1 15 oz. can kidney bean
2 garlic cloves
1 Tbsp ground cumin
1 tsp onion powder
1 tsp chili powder
Salt and Pepper
1 hot pepper
2 cups uncooked rotini pasta
Directions
1. In large skillet, brown ground beef. Drain and return to skillet.
2. Add tomato paste plus 2 cans worth of water to the ground beef. Stir until paste becomes tomato-y sauce. Add drained and rinsed beans. Add crushed garlic, ground cumin, onion powder, chili powder and salt/pepper. Add finely chopped hot pepper for some extra kick! Stir through and let simmer for 4-5 minutes.
3. Add 2 cups uncooked pasta with 2 cups of water to the meat mixture. Cover and cook over medium high heat for 10-12 minutes, or until pasta has cooked through. Stir a few times while pasta is cooking. (Use rice pasta if gluten free!)
4. Once the pasta has cooked through, top with 1-2 cups shredded cheese and reduce heat to low and cover to let cheese melt. (Omit if dairy free!)
1.8 lb. ground beef
1 6 oz. can tomato paste
1 15 oz. can kidney bean
2 garlic cloves
1 Tbsp ground cumin
1 tsp onion powder
1 tsp chili powder
Salt and Pepper
1 hot pepper
2 cups uncooked rotini pasta
Directions
1. In large skillet, brown ground beef. Drain and return to skillet.
2. Add tomato paste plus 2 cans worth of water to the ground beef. Stir until paste becomes tomato-y sauce. Add drained and rinsed beans. Add crushed garlic, ground cumin, onion powder, chili powder and salt/pepper. Add finely chopped hot pepper for some extra kick! Stir through and let simmer for 4-5 minutes.
3. Add 2 cups uncooked pasta with 2 cups of water to the meat mixture. Cover and cook over medium high heat for 10-12 minutes, or until pasta has cooked through. Stir a few times while pasta is cooking. (Use rice pasta if gluten free!)
4. Once the pasta has cooked through, top with 1-2 cups shredded cheese and reduce heat to low and cover to let cheese melt. (Omit if dairy free!)
Universal Muffin Recipe
Amy Dacyczyn says: Instead of sharing a single muffin recipe, I wanted to share the process of creating muffin recipes. This will allow you to use ingredients that are cheap in your part of the country, use up odd leftovers, and accommodate dietary restrictions.
The quantities listed are for a single batch of 12 muffins.
Grain: Use 2 to 2 1/2 cups of white flour. Or substitute oatmeal, cornmeal, whole-wheat flour, rye flour, or flake cereal for 1 cup of the white flour. Or substitute 1 cup cooked oatmeal, rice, or cornmeal for 1/2 cup of the white flour and decrease liquid to 1/2 cup.
Milk: Use 1 cup. Or substitute buttermilk or sour milk (add a tablespoon of vinegar to 1 cup milk). Or substitute fruit juice for part or all of the milk.
Fat: Use 1/4 cup vegetable oil or 4 tablespoons melted butter or margarine. Or substitute crunchy or regular peanut butter for part or all of the fat. The fat can be reduced or omitted with fair results if using a "wet addition."
Egg: Use 1 egg. Or substitute 1 heaping tablespoon of soy flour and 1 tablespoon of water. If using a cooked grain, separate the egg, add the yolk to the batter, beat the white until stiff, and fold into the batter (Amy later gives a better method for fluffing up batter with cooked grain, which I will give a little later).
Sweetener: Use between 2 tablespoons and 1/2 cup sugar. Or substitute up to 3/4 cup brown sugar. Or substitute up to 1/2 cup honey or molasses, and decrease milk to 3/4 cup.
Baking Powder: Use 2 teaspoons. If using whole or cooked grains or more than 1 cup of additions, increase to 3 teaspoons. If using buttermilk or sour milk, decrease to 1 teaspoon and add 1/2 teaspoon baking soda.
Salt: Use 1/2 teaspoon, or omit if you have a salt-restricted diet.
The following ingredients are optional. Additions can be used in any combination, up to 1 1/2 cups total. If using more than 1 cup of wet additions, decrease the milk to 1/2 cup.
Dry Additions: Nuts, sunflower seeds, raisins, coconut, and so on.
Moist Additions: Blueberries, chopped apple, freshly shredded zucchini, shredded carrot, and so on.
Wet Additions: Pumpkin puree, applesauce, mashed cooked sweet potato, mashed banana, mashed cooked carrot, and so on. If using 1/2 cup drained, canned fruit or thawed shredded zucchini, substitute the syrup or zucchini liquid for all or part of the milk.
Spices: Use spices that compliment the additions, such as 1 teaspoon cinnamon with 1/4 teaspoon nutmeg or cloves. Try 2 teaspoons grated orange or lemon peel.
Jellies and Jams: Fill cups half full with a plain batter. Add 1 teaspoon jam or jelly and top with 2 more tablespoons batter.
Topping: Sprinkle cinnamon sugar on the batter in the tins.
Nonsweet Combinations: Use only 2 tablespoons sugar and no fruit. Add combinations of the following: 1/2 cup shredded cheese, 3 strips fried-and-crumbled bacon, 2 tablespoons grated onion, 1/2 cup shredded zucchini, 2 tablespoons Parmesan cheese. Spices could include a teaspoon of parsley and a pinch of marjoram.
To make muffins, combine dry ingredients, and then mix in wet ingredients until just combined; the batter should be lumpy. Grease muffin tin and fill cups two thirds full. Bake in a preheated oven at 400 degrees for 20 minutes (give or take 5 minutes).
Shorthand version:
2 to 2 1/2 cups grain
1 cup milk
Up to 1/4 cup fat
1 egg
Up to 1/2 cup sweetener
2 teaspoons baking powder
1/2 teaspoon salt
Up to 1 1/2 cups additions
The quantities listed are for a single batch of 12 muffins.
Grain: Use 2 to 2 1/2 cups of white flour. Or substitute oatmeal, cornmeal, whole-wheat flour, rye flour, or flake cereal for 1 cup of the white flour. Or substitute 1 cup cooked oatmeal, rice, or cornmeal for 1/2 cup of the white flour and decrease liquid to 1/2 cup.
Milk: Use 1 cup. Or substitute buttermilk or sour milk (add a tablespoon of vinegar to 1 cup milk). Or substitute fruit juice for part or all of the milk.
Fat: Use 1/4 cup vegetable oil or 4 tablespoons melted butter or margarine. Or substitute crunchy or regular peanut butter for part or all of the fat. The fat can be reduced or omitted with fair results if using a "wet addition."
Egg: Use 1 egg. Or substitute 1 heaping tablespoon of soy flour and 1 tablespoon of water. If using a cooked grain, separate the egg, add the yolk to the batter, beat the white until stiff, and fold into the batter (Amy later gives a better method for fluffing up batter with cooked grain, which I will give a little later).
Sweetener: Use between 2 tablespoons and 1/2 cup sugar. Or substitute up to 3/4 cup brown sugar. Or substitute up to 1/2 cup honey or molasses, and decrease milk to 3/4 cup.
Baking Powder: Use 2 teaspoons. If using whole or cooked grains or more than 1 cup of additions, increase to 3 teaspoons. If using buttermilk or sour milk, decrease to 1 teaspoon and add 1/2 teaspoon baking soda.
Salt: Use 1/2 teaspoon, or omit if you have a salt-restricted diet.
The following ingredients are optional. Additions can be used in any combination, up to 1 1/2 cups total. If using more than 1 cup of wet additions, decrease the milk to 1/2 cup.
Dry Additions: Nuts, sunflower seeds, raisins, coconut, and so on.
Moist Additions: Blueberries, chopped apple, freshly shredded zucchini, shredded carrot, and so on.
Wet Additions: Pumpkin puree, applesauce, mashed cooked sweet potato, mashed banana, mashed cooked carrot, and so on. If using 1/2 cup drained, canned fruit or thawed shredded zucchini, substitute the syrup or zucchini liquid for all or part of the milk.
Spices: Use spices that compliment the additions, such as 1 teaspoon cinnamon with 1/4 teaspoon nutmeg or cloves. Try 2 teaspoons grated orange or lemon peel.
Jellies and Jams: Fill cups half full with a plain batter. Add 1 teaspoon jam or jelly and top with 2 more tablespoons batter.
Topping: Sprinkle cinnamon sugar on the batter in the tins.
Nonsweet Combinations: Use only 2 tablespoons sugar and no fruit. Add combinations of the following: 1/2 cup shredded cheese, 3 strips fried-and-crumbled bacon, 2 tablespoons grated onion, 1/2 cup shredded zucchini, 2 tablespoons Parmesan cheese. Spices could include a teaspoon of parsley and a pinch of marjoram.
To make muffins, combine dry ingredients, and then mix in wet ingredients until just combined; the batter should be lumpy. Grease muffin tin and fill cups two thirds full. Bake in a preheated oven at 400 degrees for 20 minutes (give or take 5 minutes).
Shorthand version:
2 to 2 1/2 cups grain
1 cup milk
Up to 1/4 cup fat
1 egg
Up to 1/2 cup sweetener
2 teaspoons baking powder
1/2 teaspoon salt
Up to 1 1/2 cups additions
Mexicali Pie
RECIPE INGREDIENTS:
SPICE MIX
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne
1/2 teaspoon salt
1 tablespoon flour
FILLING
1 1/2 pounds ground beef
1 medium onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 cups frozen corn, thawed, or 1 can (15-ounce) corn, drained
2 cans (14 1/2-ounce) Mexican or chili-style diced tomatoes
CORN BREAD TOPPING
1 cup yellow cornmeal
1/2 cup flour
1 1/2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1 cup milk
1/4 cup vegetable oil
1. Lightly oil a shallow, 3-quart casserole dish. Combine the spice mix ingredients in a small bowl.
2. Brown the ground beef in a large nonstick skillet, breaking it up with a wooden spoon. Use a slotted spoon to transfer the browned meat to the casserole dish. Drain all but about 3 tablespoons of the fat from the skillet.
3. Put the pan back on the heat and sauté the onion and bell pepper for 7 to 8 minutes. Add the garlic and the spice mix, stirring all the while, then stir in the corn and tomatoes. Cover the pan and bring the mixture to a gentle boil, stirring occasionally. Stir the vegetables into the meat and level the mixture with the back of the spoon.
4. Heat the oven to 400°. Sift the cornmeal, flour, sugar, baking powder, and salt into a medium mixing bowl. Whisk the egg, milk, and oil in a separate bowl. Add the dry mixture to the eggs and whisk until evenly blended. Pour the batter over the filling and spread it evenly with a spoon.
5. Bake the Mexicali Pie for 22 minutes or until the topping is golden brown and a toothpick inserted into the center comes out clean. Makes 8 to 10 servings.
SPICE MIX
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne
1/2 teaspoon salt
1 tablespoon flour
FILLING
1 1/2 pounds ground beef
1 medium onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 cups frozen corn, thawed, or 1 can (15-ounce) corn, drained
2 cans (14 1/2-ounce) Mexican or chili-style diced tomatoes
CORN BREAD TOPPING
1 cup yellow cornmeal
1/2 cup flour
1 1/2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1 cup milk
1/4 cup vegetable oil
1. Lightly oil a shallow, 3-quart casserole dish. Combine the spice mix ingredients in a small bowl.
2. Brown the ground beef in a large nonstick skillet, breaking it up with a wooden spoon. Use a slotted spoon to transfer the browned meat to the casserole dish. Drain all but about 3 tablespoons of the fat from the skillet.
3. Put the pan back on the heat and sauté the onion and bell pepper for 7 to 8 minutes. Add the garlic and the spice mix, stirring all the while, then stir in the corn and tomatoes. Cover the pan and bring the mixture to a gentle boil, stirring occasionally. Stir the vegetables into the meat and level the mixture with the back of the spoon.
4. Heat the oven to 400°. Sift the cornmeal, flour, sugar, baking powder, and salt into a medium mixing bowl. Whisk the egg, milk, and oil in a separate bowl. Add the dry mixture to the eggs and whisk until evenly blended. Pour the batter over the filling and spread it evenly with a spoon.
5. Bake the Mexicali Pie for 22 minutes or until the topping is golden brown and a toothpick inserted into the center comes out clean. Makes 8 to 10 servings.
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