1.5 lbs. chicken or pork, cooked and shredded
1/3 cup honey
1/4 cup lime juice (about 2 limes)
1 Tbsp. chili powder
1/2 teaspoon garlic powder
1 can (4 oz.) diced green chiles
2 cans (10 oz. size) gluten-free green enchilada sauce, optional
cheese, optional
After chicken/pork is cooked and shredded, combine with green chiles, honey, lime juice, chili & garlic powder. Let "marinate" in the fridge for at least 30 minutes.
There are several ways to serve this:
1) Enjoy as a salad with lettuce, tomatoes, cheese, black beans, sour cream, etc., in which case you don't need the enchilada sauce.
2) Create a casserole by spreading over chicken over cooked rice and covering with enchilada sauce and cheese. Bake at 350 degrees for 30 mins.
3) Wrap up in corn tortillas and then cover with enchilada sauce and cheese. Bake at 350 degrees for 30 mins and serve with sour cream, diced tomatoes, shredded lettuce and salsa, if desired.
Wednesday, June 8, 2011
Everyday Yellow Dal
1 c. yellow lentils or split peas
1 large tomato, cut in wedges
1 T. canola oil
1/2 tsp. cumin seeds
1 med. red onion, chopped
3 large garlic cloves, pressed or minced
1-2 tsp. garlic paste
1 tsp. coriander powder
3/4 tsp. ground turmeric
1/4-1/2 tsp. cayenne
1/4 c. minced cilantro or parsley
1 T. butter
1/2 tsp. salt
Rinse the peas and put in large saucepan. Add tomato and 3 cups water. Bring to a boil. Reduce heat, cover, simmer until tender, about 1/2 hour. Meanwhile, heat oil in a skillet over high heat. When it begins to smoke, add the cumin seed, covering the pan with a lid. After they quit sputtering, add the onion and saute over med.. heat. Three minutes later, add the garlic and saute until most of the onion is dark brown. Add the spices and pour over the dal. Add the cilantro, butter and salt, simmer another 5 minutes. Serve hot.
(Notes: Different lentils require different cooking times. I like using red lentils which are smaller and take less time to cook. I don't let the oil smoke or the cumin get too brown. The seeds will burn easily. I don't let the onion get very dark either. Play around with the spices to see what you like more/less of, or what you actually have on hand. To each his taste.)
1 large tomato, cut in wedges
1 T. canola oil
1/2 tsp. cumin seeds
1 med. red onion, chopped
3 large garlic cloves, pressed or minced
1-2 tsp. garlic paste
1 tsp. coriander powder
3/4 tsp. ground turmeric
1/4-1/2 tsp. cayenne
1/4 c. minced cilantro or parsley
1 T. butter
1/2 tsp. salt
Rinse the peas and put in large saucepan. Add tomato and 3 cups water. Bring to a boil. Reduce heat, cover, simmer until tender, about 1/2 hour. Meanwhile, heat oil in a skillet over high heat. When it begins to smoke, add the cumin seed, covering the pan with a lid. After they quit sputtering, add the onion and saute over med.. heat. Three minutes later, add the garlic and saute until most of the onion is dark brown. Add the spices and pour over the dal. Add the cilantro, butter and salt, simmer another 5 minutes. Serve hot.
(Notes: Different lentils require different cooking times. I like using red lentils which are smaller and take less time to cook. I don't let the oil smoke or the cumin get too brown. The seeds will burn easily. I don't let the onion get very dark either. Play around with the spices to see what you like more/less of, or what you actually have on hand. To each his taste.)
Sweet Potato Fries
2 lbs. sweet potatos
2 T. olive oil
salt
Peel sweet potatoes and slice 1/3 inch thick. (Can use cookie cutters to cut out fun shapes for kids.) Toss pieces with oil and place on baking sheet. Sprinkle with salt. Bake 30 mins in oven or microwave on high for 3 mins.
2 T. olive oil
salt
Peel sweet potatoes and slice 1/3 inch thick. (Can use cookie cutters to cut out fun shapes for kids.) Toss pieces with oil and place on baking sheet. Sprinkle with salt. Bake 30 mins in oven or microwave on high for 3 mins.
Broccoli and Potato Soup
2 tsp. olive oil
1/2 onion, chopped
1 med. potato, peeled and diced into 1/2" pieces
3 c. broccoli, chopped (frozen works well)
3 c. vegetable stock
1 c. Monterrey Jack cheese, shredded
In large pot, saute onion in oil over med. heat. Add potatoes, broccoli and stock; bring to a boil. Reduce heat and simmer, covered. for 12-15 mins. Remove from heat and allow to cool slightly. Puree in blender, food processor, or with a hand-held mixer. (Recipe says to add the cheese in while you puree, but it works just as well to serve it on the side. You can also add some diced ham after pureeing for a bit of protein.)
1/2 onion, chopped
1 med. potato, peeled and diced into 1/2" pieces
3 c. broccoli, chopped (frozen works well)
3 c. vegetable stock
1 c. Monterrey Jack cheese, shredded
In large pot, saute onion in oil over med. heat. Add potatoes, broccoli and stock; bring to a boil. Reduce heat and simmer, covered. for 12-15 mins. Remove from heat and allow to cool slightly. Puree in blender, food processor, or with a hand-held mixer. (Recipe says to add the cheese in while you puree, but it works just as well to serve it on the side. You can also add some diced ham after pureeing for a bit of protein.)
Rosemary Pork Chops
1 pkg. mushrooms
1 T. butter/olive oil
4-6 boneless pork chops (I like using 2 pkgs. of the wafer-cut ones)
1 tsp salt
1/2 tsp. rosemary
1/4 tsp. pepper
1 can evaporated milk
1 T. arrowroot powder
1/2 tsp. salt
1/4 tsp. pepper.
1 onion, cut into chunks
8-12 new potatoes, peeled (I like to chop mine so they cook faster)
4-8 carrots, chunked
In a large pot, saute the mushrooms in the butter/oil, then spoon them into a separate bowl. Add the pork chops to the pot and brown on both sides over med. heat. Sprinkle with salt, pepper, and rosemary. Add the onion, potatoes, and carrots. Cook together til tender, then add the sauce and cook for 5 mins, stirring to coat meat and veggies. Serve and enjoy.
Sauce: Pour most of the can of evaporated milk over the bowl of mushrooms. Reserve about 1/4-1/3 c. in bottom of can and add arrowroot powder. Stir until it is completely dissolved, then add it into the rest of the mushroom mixture. Arrowroot will tend to collect at the bottom of the bowl, so stir again before adding to the pork chops.
(Notes: Arrowroot and seasoning measurements are approximate. I usually eyeball it and go by taste. And, the milk-sauce will either 1) start to separate or 2) become really gooey if it cooks too long, so don't add it until you're almost ready to serve.)
1 T. butter/olive oil
4-6 boneless pork chops (I like using 2 pkgs. of the wafer-cut ones)
1 tsp salt
1/2 tsp. rosemary
1/4 tsp. pepper
1 can evaporated milk
1 T. arrowroot powder
1/2 tsp. salt
1/4 tsp. pepper.
1 onion, cut into chunks
8-12 new potatoes, peeled (I like to chop mine so they cook faster)
4-8 carrots, chunked
In a large pot, saute the mushrooms in the butter/oil, then spoon them into a separate bowl. Add the pork chops to the pot and brown on both sides over med. heat. Sprinkle with salt, pepper, and rosemary. Add the onion, potatoes, and carrots. Cook together til tender, then add the sauce and cook for 5 mins, stirring to coat meat and veggies. Serve and enjoy.
Sauce: Pour most of the can of evaporated milk over the bowl of mushrooms. Reserve about 1/4-1/3 c. in bottom of can and add arrowroot powder. Stir until it is completely dissolved, then add it into the rest of the mushroom mixture. Arrowroot will tend to collect at the bottom of the bowl, so stir again before adding to the pork chops.
(Notes: Arrowroot and seasoning measurements are approximate. I usually eyeball it and go by taste. And, the milk-sauce will either 1) start to separate or 2) become really gooey if it cooks too long, so don't add it until you're almost ready to serve.)
Cauliflower Soup
2 T. olive oil
1/2 sweet onion, diced
1/2 yellow bell pepper
2 tsp. garlic cloves
1 fresh cauliflower, chopped, or 1 bag frozen cauliflower
2 c. chicken or vegetable broth
2 c. half & half
1 tsp. pepper
1/2 tsp. nutmeg (optional)
salt to taste
1/2 tsp. crushed red pepper (optional)
In a large pot, stir-fry onion, bell pepper, and garlic with olive oil for 5 mins. Add cauliflower and stir-fry another 3 mins. Add broth and bring to a boil; reduce heat to medium and cook uncovered for 15 mins, until cauliflower is tender. Stir in the half & half and remove from heat.
Puree the soup in a blender, food processor, or with a hand-held mixer. Season with pepper, nutmeg, salt, and red pepper to taste.
Serve topped with shredded cheese (Swiss, Romano, or cheddar).
1/2 sweet onion, diced
1/2 yellow bell pepper
2 tsp. garlic cloves
1 fresh cauliflower, chopped, or 1 bag frozen cauliflower
2 c. chicken or vegetable broth
2 c. half & half
1 tsp. pepper
1/2 tsp. nutmeg (optional)
salt to taste
1/2 tsp. crushed red pepper (optional)
In a large pot, stir-fry onion, bell pepper, and garlic with olive oil for 5 mins. Add cauliflower and stir-fry another 3 mins. Add broth and bring to a boil; reduce heat to medium and cook uncovered for 15 mins, until cauliflower is tender. Stir in the half & half and remove from heat.
Puree the soup in a blender, food processor, or with a hand-held mixer. Season with pepper, nutmeg, salt, and red pepper to taste.
Serve topped with shredded cheese (Swiss, Romano, or cheddar).
Avocado Black Bean Dip
1 can black beans, drained and rinsed
1 can sweet corn, drained
1/2 purple onion, diced
4 tomatoes, diced
2-3 avocados, diced
1/2 c. chopped cilantro
1 garlic cloved, minced
1/4-1/2 c. Italian dressing
salt & pepper to taste
squeeze of lime juice, optional
Mix everything together and enjoy with tortilla chips.
Beautiful colors and delicious!!! Once you start eating, you can't stop!
1 can sweet corn, drained
1/2 purple onion, diced
4 tomatoes, diced
2-3 avocados, diced
1/2 c. chopped cilantro
1 garlic cloved, minced
1/4-1/2 c. Italian dressing
salt & pepper to taste
squeeze of lime juice, optional
Mix everything together and enjoy with tortilla chips.
Beautiful colors and delicious!!! Once you start eating, you can't stop!
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