FRIDAY NIGHT:
Chicken
Tortilla Casserole
1
chicken, baked and boned (or you can use 4 baked chicken breasts
instead)
1 - 15 oz. can tomatoes and chilis (I use Trader Joe's brand.)
1 - 7 oz. can chopped green chilis
1 1/2 - 2 cups chicken broth
4 cups grated cheddar cheese
1 15 oz. can olives, sliced
12 sprouted corn tortillas (I use Food For Life) or regular tortillas.
Mix the chicken and the can of tomatoes and chilis together.
Make the enchilada sauce by blending the chopped green chilis and chicken broth together in a Magic Bullet or blender. Set aside.
In a greased 9x13 type pan, layer 1/3 of the enchilada sauce, 6 tortillas, half the chicken mixture, half the cheese and half the olives.
Repeat the layers and then pour the rest of the sauce over the top.
Bake at 350* for 45 minutes and then let sit for 15 minutes before serving.
1 - 15 oz. can tomatoes and chilis (I use Trader Joe's brand.)
1 - 7 oz. can chopped green chilis
1 1/2 - 2 cups chicken broth
4 cups grated cheddar cheese
1 15 oz. can olives, sliced
12 sprouted corn tortillas (I use Food For Life) or regular tortillas.
Mix the chicken and the can of tomatoes and chilis together.
Make the enchilada sauce by blending the chopped green chilis and chicken broth together in a Magic Bullet or blender. Set aside.
In a greased 9x13 type pan, layer 1/3 of the enchilada sauce, 6 tortillas, half the chicken mixture, half the cheese and half the olives.
Repeat the layers and then pour the rest of the sauce over the top.
Bake at 350* for 45 minutes and then let sit for 15 minutes before serving.
Red
Rice
2
cups organic white basmati rice
2 1/2 cups water
1 cup salsa (I use Baja Cafe Pico de Gallo or my own fermented salsa)
1 teaspoon sea salt
Bring all ingredients to a boil, reduce heat and simmer until the rice is tender, about 30 minutes. Let sit for 10 minutes and fluff with a fork.
2 1/2 cups water
1 cup salsa (I use Baja Cafe Pico de Gallo or my own fermented salsa)
1 teaspoon sea salt
Bring all ingredients to a boil, reduce heat and simmer until the rice is tender, about 30 minutes. Let sit for 10 minutes and fluff with a fork.
Black
Beans
5
cups organic black beans, soaked for 24 hours with 2 Tablespoons raw
apple cider vinegar and enough water to cover by 3 inches.
1 medium sweet onion or 5-6 green oninons
Several cloves of garlic
A bunch of cilantro
Salt to taste
Drain beans and rinse well.
Put them in a stock pot and add enough water to cover them by about an inch.
Bring them to a boil and reduce heat to a simmer.
Meanwhile, chop up a sweet onion and saute it in butter until carmelized.
Or, if you have trouble with bulb onions, use 5 or 6 green onions, sliced up, and just throw them in the pot without cooking them first.
Mince the garlic and toss that in the pot, too.
Chop the cilantro and add half of it to the pot.
Simmer the beans, etc. until the beans are tender and most of the water is absorbed. If they get too dry, add a little more water. When they are done cooking, you want the mix to be loose, but not watery.
At the end of the cooking, add the rest of the cilantro and salt to taste. Don't add the salt until the end of cooking, or the beans will be tough.
I serve these over rice with salsa, cheese, sour cream, etc.
1 medium sweet onion or 5-6 green oninons
Several cloves of garlic
A bunch of cilantro
Salt to taste
Drain beans and rinse well.
Put them in a stock pot and add enough water to cover them by about an inch.
Bring them to a boil and reduce heat to a simmer.
Meanwhile, chop up a sweet onion and saute it in butter until carmelized.
Or, if you have trouble with bulb onions, use 5 or 6 green onions, sliced up, and just throw them in the pot without cooking them first.
Mince the garlic and toss that in the pot, too.
Chop the cilantro and add half of it to the pot.
Simmer the beans, etc. until the beans are tender and most of the water is absorbed. If they get too dry, add a little more water. When they are done cooking, you want the mix to be loose, but not watery.
At the end of the cooking, add the rest of the cilantro and salt to taste. Don't add the salt until the end of cooking, or the beans will be tough.
I serve these over rice with salsa, cheese, sour cream, etc.
Date Pudding
Ingredients
•
1 teaspoon baking
soda
•
1 cup boiling
water
•
1 cup chopped
dates
•
1 cup sugar
•
1 egg
•
3 tablespoons
melted butter
•
1 cup flour
•
1 cup nuts
•
½ teaspoon
vanilla
•
½ teaspoon
salt
Directions
Dissolve
baking soda and water and pour over dates. Let stand 10 to 15
minutes.
Beat together the sugar, egg and butter. Add flour, nuts, vanilla and salt. Add date mixture; beat well.
Bake in 9x9" pan for 35 to 40 minutes at 350°.
It will have a moist, shiny appearance when it is done.
Serve warm with whipped cream.
Beat together the sugar, egg and butter. Add flour, nuts, vanilla and salt. Add date mixture; beat well.
Bake in 9x9" pan for 35 to 40 minutes at 350°.
It will have a moist, shiny appearance when it is done.
Serve warm with whipped cream.
SATURDAY:
Blueberry
Muffins
Ingredients
Lemon – sugar
topping
•
1/3 cup sugar
•
1 1/2 teaspoons
finely grated zest from one lemon
Muffins
•
2 cups fresh
blueberries (about 10 ounces)
•
1 ⅛ cups sugar
plus 1 tsp.
•
2 1/2 cups
unbleached all-purpose flour
•
2 1/2 teaspoons
baking powder
•
1 teaspoon table
salt
•
2 large eggs
•
4 tablespoons
unsalted butter melted and cooled slightly
•
1/4 cup vegetable
oil
•
1 cup buttermilk
•
1 1/2 teaspoons
vanilla extract
Directions
For
the topping: stir together sugar and lemon zest in small bowl until
combined; set aside.
For
the muffins: adjust rack to upper – middle position and heat
oven to 425°.
Spray standard muffin tin with nonstick cooking spray or use cupcake papers.
Bring one cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to 1/4 cup, about six minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
Spray standard muffin tin with nonstick cooking spray or use cupcake papers.
Bring one cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to 1/4 cup, about six minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
Whisk
flour, baking powder, and salt together in large bowl. Whisk
remaining 1 1/8 cup sugar and eggs together in medium bowl until
thick and homogenous, about 45 seconds. Slowly whisk in butter and
oil until combined. Using rubber spatula, fold egg mixture and
remaining cup blueberries into flour mixture till just moistened.
Batter will be very lumpy with a few spots of dry flour; do not over
mix.
Use
ice cream scoop or large spoon to divide batter equally among
prepared muffin cups, batter should completely fill cups and mound
slightly. Spoon teaspoon of cooked berry mixture into center of
batter. Using chopstick or skewer, gently swirl berry filling into
batter using figure 8 motion. Sprinkle lemon sugar evenly over
muffins.
Bake
until muffin tops are golden and just firm, 17 to 19 minutes,
rotating muffin tin from front to back halfway through baking time.
Cool muffins in muffin tin for five minutes, then transfer to wire
rack and cool five minutes before serving.
Quinoa Salad
2 cups organic quinoa, soaked 7 hours or overnight in 4 cups water and 1 Tablespoon whey, lemon juice or raw apple cider vinegar.
Don't drain the quinoa. Just cook it by bringing it all to a boil and then simmering for 20-30 minutes, or until the water is absorbed. I let it sit for a bit after cooking and then fluff it with a fork.
The rest of the ingredients.....
2 large carrots, in small dice
2 large cucumbers, in small dice
1 15 oz. can of olives, sliced
2-3 Tablespoons of chopped chives, or 2 green onions, thinly sliced
Handful of basil leaves, chopped
Don't drain the quinoa. Just cook it by bringing it all to a boil and then simmering for 20-30 minutes, or until the water is absorbed. I let it sit for a bit after cooking and then fluff it with a fork.
The rest of the ingredients.....
2 large carrots, in small dice
2 large cucumbers, in small dice
1 15 oz. can of olives, sliced
2-3 Tablespoons of chopped chives, or 2 green onions, thinly sliced
Handful of basil leaves, chopped
2-3 Tablespoons pine nuts
Mix all veggies with the cooled quinoa and then dress with this dressing:
Dressing:
1/4 cup raw apple cider vinegar
3/4 cup extra virgin olive oil
3 basil leaves, chopped
salt and pepper
Dressing:
1/4 cup raw apple cider vinegar
3/4 cup extra virgin olive oil
3 basil leaves, chopped
salt and pepper
Chicken Salad
3 baked chicken breasts
1 can of pineapple tidbits
1 green onion, sliced
1 cucumber, diced (or equivalent of celery)
toasted almonds
1/2 - 1 cup mayonnaise
1 can of pineapple tidbits
1 green onion, sliced
1 cucumber, diced (or equivalent of celery)
toasted almonds
1/2 - 1 cup mayonnaise
Dice the chicken.
Combine the rest of the ingredients.
Salt and Pepper to taste.
Cream Tea Scones With or Without Cranberries
Ingredients
•
2 cups all-purpose
flour, plus extra for sprinkling
•
1 tablespoon
granulated sugar
•
2 1/2 teaspoons
baking powder
•
1/4 teaspoon salt
•
4 tablespoons cold
unsalted butter, cut into pieces
•
2 large eggs
•
2/3 cup heavy
cream
•
1/2 cup dried
cranberries
•
1 heaping
tablespoon raw or coarse sugar
•
Butter and lemon
curd or jam for serving
Directions
Preheat
the oven to 400°F. Line a baking sheet with parchment paper.
In
a bowl, stir together the flour, granulated sugar, baking powder, and
salt. Add the butter to the flour mixture. Using a pastry blender or
two knives, cut in the butter until the mixture resembles coarse
crumbs.
In
a small bowl, whisk together the eggs and cream. Add all but 2
tablespoons of the egg mixture to the flour mixture all at once and
stir until a sticky dough forms. Quickly stir in the cranberries, just
until evenly distributed.
Turn
the dough onto a lightly floured work surface. Knead gently until the
dough holds together, about six times. The dough should be soft; do
not overknead. Divide into two equal portions and pat each portion
into a round about 1 inch thick and 6 inches in diameter. Cut each
round into four equal wedges.
Place
the wedges, 2 inches apart on the prepared sheet. Brush each wedge
with the reserved egg mixture and sprinkle with the raw sugar. Bake
the scones until golden brown, about 15 minutes. Serve right away
with butter and lemon curd or jam.
Blackberry Cream Cake
Ingredients
•
1/2 cup (1 stick)
unsalted butter, room temperature, plus more for pan
•
1 1/2 cups
all-purpose flour (spooned and leveled), plus more for pan
•
2 teaspoons baking
powder
•
1/2 teaspoon salt
•
1 cup sugar
•
2 large eggs plus
•
2 large egg yolks
•
1/2 teaspoon pure
vanilla extract
•
1/2 cup whole milk
•
1 pound blackberries
•
1 teaspoon
unflavored gelatin (from a 1/4-ounce envelope)
•
1 1/2 cups heavy
cream
Directions
STEP
1
Preheat
oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and
line with parchment paper. Butter and flour paper and sides. In a
medium bowl, whisk together flour, baking powder, and salt; set
aside.
STEP
2
Using
an electric mixer on high speed, beat butter and 1/2 cup sugar in a
large bowl until light and fluffy. Add eggs and yolks, one at a time,
beating well after each addition. Beat in vanilla. With mixer on low,
alternately add flour mixture in 3 parts and milk in 2, beginning and
ending with flour mixture; mix just until combined. Spread batter in
prepared pan.
STEP
3
Bake
until a toothpick inserted in center of cake comes out clean, 30 to
35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool
completely. Using a serrated knife, split cake in half horizontally;
place bottom half, cut side up, on a serving plate.
STEP
4
Make
topping: In a large bowl, combine strawberries and 1/4 cup sugar; set
aside. Place 2 tablespoons cold water in a small saucepan, and
sprinkle with gelatin; let soften 5 minutes. Place saucepan over very
low heat, and stir until gelatin is dissolved. Remove from heat; let
cool.
STEP
5
Using
an electric mixer, beat cream and remaining 1/4 cup sugar in a large
bowl until very soft peaks form. Continue to beat, and gradually add
gelatin mixture; beat until soft peaks form.
STEP
6
Arrange
half of blackberries over bottom cake layer; top with half of whipped
cream, leaving a 1-inch border. Cover with top half of cake, cut side
down. Top cake with remaining whipped cream, leaving a 1-inch border.
Refrigerate cake and remaining blackberries separately, at least 1
hour (or up to 1 day). Just before serving, spoon blackberries over
cake.
Coconut Layer Cake
INGREDIENTS
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
2 cups sifted cake flour, not self-rising, plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup superfine sugar
4 large egg yolks, lightly beaten
2/3 cup sour cream
1 teaspoon pure vanilla extract
2 cups sifted cake flour, not self-rising, plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup superfine sugar
4 large egg yolks, lightly beaten
2/3 cup sour cream
1 teaspoon pure vanilla extract
Coconut Cream Filling
6 large egg yolks
3/4 cup sugar
6 tablespoons cornstarch
1/8 teaspoon salt
3 cups milk
4 ounces (1 1/2 cups) sweetened angel-flake coconut
1 1/2 teaspoons pure vanilla extract
Unsalted butter, for wrap
6 large egg yolks
3/4 cup sugar
6 tablespoons cornstarch
1/8 teaspoon salt
3 cups milk
4 ounces (1 1/2 cups) sweetened angel-flake coconut
1 1/2 teaspoons pure vanilla extract
Unsalted butter, for wrap
11 ounces (about 3 3/4 cups) sweetened angel-flake coconut
DIRECTIONS
Heat
the oven to 350 degrees. Arrange two racks in the center of the
oven. Line the bottom of three 6-by-2-inch buttered round cake pans
with parchment paper. Dust the bottom and the sides of the cake pans
with flour, and tap out any excess. Sift together flour, baking
powder, baking soda, and salt, and set the bowl aside.
In
the bowl of an electric mixer fitted with the paddle attachment,
cream butter on medium-low speed until fluffy, 1 to 2 minutes.
Gradually add sugar, and keep beating until the mixture is fluffy
and light in color, about 3 minutes. Gradually drizzle in egg yolks,
beating on medium-low speed between each addition until the batter
is no longer slick. Beat until the mixture is fluffy again, about
another 3 minutes.
Alternate
adding flour mixture and sour cream to the batter, a little of each
at a time, starting and ending with the flour mixture. Beat in
vanilla. Divide the batter between the prepared cake pans. Bake
until a cake tester inserted into the center of each cake comes out
clean, 30 to 40 minutes, rotating the pans in the oven, if needed,
for even browning. Transfer cake pans to wire racks to cool, about
15 minutes. Remove cakes from pans, and let cool completely on
racks, tops up.
To
assemble, remove parchment paper from the bottoms of cakes. Split
each layer in half horizontally with a serrated knife. Set aside the
prettiest dome; it will be used for the final layer. Place another
domed layer, dome side down, on the serving platter. Sprinkle 2 to 3
tablespoons of flaked coconut over the cake. Spread a generous 1/2
cup coconut-cream filling over coconut flakes. Repeat sprinkling and
spreading process on the remaining layers until all but the reserved
domed layer are used. Top cake with the reserved domed layer.
Transfer cake to the refrigerator to firm for 1 hour. Remove from
the refrigerator, and frost the outside of cake with seven-minute
frosting. Sprinkle remaining coconut flakes all over cake while
frosting is soft; do not refrigerate. Cake can be left out at room
temperature for several days.
3/4 cup plus 2 tablespoons sugar
1 tablespoon light corn syrup
1 tablespoon light corn syrup
3 large egg whites, room temperature
- In a small, heavy saucepan, combine 3/4 cup sugar, corn syrup, and 2 tablespoons water. Heat over medium heat, stirring occasionally, until sugar has dissolved. Rub a bit between your fingers to make sure there is no graininess. Raise heat to bring to a boil. Do not stir anymore. Boil, washing down sides of pan with a pastry brush dipped in cold water from time to time to prevent the sugar from crystallizing, until a candy thermometer registers 230 degrees about 5 minutes. (Depending on the humidity, this can take anywhere from 4 to 10 minutes.)
- Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add remaining 2 tablespoons sugar. Remove the syrup from the heat when the temperature reaches 230 degrees (it will keep rising as pan is removed from heat). Pour the syrup in a steady stream down the side of the bowl (to avoid splattering) containing the egg-white mixture, with the mixer on medium-low speed.
From Martha Stewart Living
SUNDAY
Granola
Ingredients
• 1/2 cup brown sugar
• 1/2 cup honey
• 1/2 cup butter (or oil)
• 1 teaspoon cinnamon
• 2 teaspoons vanilla
• 1 teaspoon sea salt
• 1 cup nuts/seeds
• 1/2 c. shredded coconut
• 7 cups old fashioned oats
• Dried fruit (optional)
Directions
Melt together brown sugar butter and honey. Mix remaining ingredients together, and pour honey/butter mixture over everything and stir until well coated.
Bake at 375° for 10 minutes (careful not longer) then take out and stir… Press down a bit and put it back into oven which has been turned OFF. Go to bed! :)
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