I'll share my recipe, if you'll share yours, April 4, 2012

12 years ago

Spring Vegetable Quinoa

(serves 4-6)

1 teaspoon olive oil

1 leek

1 clove garlic

1 small bunch asparagus

salt and freshly ground pepper

1 1/2 cup quinoa

1/3 cup frozen or fresh peas

1 handful fresh basil

1/2 lemon

Trim the end of the leek, and separate off the green part, use for something else or discard. Chop the white into thin rounds and wash well. Wash the asparagus, trim off the woody ends and discard. Chop into small 1/2" pieces. Mince the garlic.

Put a large pot of water on to boil. Heat a medium skillet to medium low heat and add the olive oil, leek and a pinch of salt. Sweat the leek until it has softened. Add the garlic and sweat for another 3 minutes. Turn off heat and set aside until quinoa is cooked.

Once the water has boiled add a big pinch of salt. Put the quinoa in a strainer and rinse well under water. We will cook the asparagus in the same water as the quinoa but the timing is important so as not to overcook. If your asparagus is really delicate, set a timer for 8 minutes, if not set it for 6. Add the quinoa to the boiling water and set a timer for 6 minutes. (We will cook the quinoa for 10 minutes total, and the asparagus for 2-4) Once the timer has gone off add the asparagus to the water, continue cooking until the asparagus and quinoa is cooked (about 10 minutes total for the quinoa). Strain.

Toss the quinoa in a warm pan with the leek mixture and peas. Roughly chop the basil and stir into the quinoa along with the juice of half a lemon. Taste and adjust seasoning with salt and freshly ground pepper.

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Comments (3)

Jasdip
12 years ago
Yum, yum. I love quinoa, and that looks so good Lucky!

Honey Garlic Pork Tenderloin (Mr. Food)

3/4 cup lemon juice
3/4 cup honey
1/3 cup soy sauce
3 tablespoons dry sherry or chicken broth
5 cloves garlic, pressed
2 (3/4-pound) pork tenderloins

Stir together first 5 ingredients in a shallow dish or heavy-duty zip-top plastic bag; remove 1 cup mixture for basting, and set aside. Pierce pork several times with a fork, and place in bag in remaining mixture. Cover or seal, and chill1 hour.
Preheat grill. Remove pork, discarding marinade.
Grill pork, covered, over medium heat (300 degrees to 350 degrees) 11 to 13 minutes on each side or until a meat thermometer inserted into thickest portion registers 160 degrees, basting with reserved honey mixture.
glenda_al
12 years ago
Apple Pie Toast ****could be a great dessert with a dollop of ice cream

6 slices cinnamon raisin bread
1 (21 ounce) can apple pie filling, drained
6 (1 ounce each) slices sharp Cheddar cheese
Instructions
Preheat broiler. Place cinnamon-raisin bread on a baking sheet and lightly toast under broiler.

Remove from broiler and top each bread slice with an equal amount of apple pie filling and a cheese slice.

Broil 2 to 3 minutes, or until filling is heated through and cheese is melted. Serve immediately
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I made these for dinner last nite and used bone-in, skin-on breasts. DH couldn't say enough about them. Just loved them. So much that he thought they deserved a glass of wine, and he doesn't drink! Once in very long while he will have a glass of wine, when the meal is special. So we did. This is out of yesterday's local paper. Grilled Chicken Thighs in Hot and Sour Glaze (The Record) 10 to 12 skinless chicken thighs (your choice of bone-in or boneless) 15 ml (1 tablespoon) vegetable oil 1 or 2 cloves garlic, finely chopped 125 ml (half a cup) dry red wine 30 ml (two tablespoons) soy sauce 15 ml (one tablespoon) wine vinegar 5 ml (one teaspoon) hot sauce (adjust amount to taste) Heat the grill or barbecue. In a frying pan, heat the oil on medium-high and brown the meat several pieces at a time. Set aside on a plate and do the next batch until all are done. Throw the chopped garlic into the hot oil, it will quickly turn to a pale gold. As soon as it does, pour in the wine, soy sauce, vinegar and hot sauce. Stir as it sizzles and let it boil for a few moments, then turn off the heat. Pour the sauce into a small bowl, saving about 3 tablespoons for your final glaze. With a fork, pierce the chicken meat in several places. Then use a brush or small spoon to cover the meat with the remaining sauce. There will be some left over. Arrange the chicken thighs on a baking sheet under the grill in your oven, or on your barbecue, and grill another 10 to 15 minutes or until well browned. Every few minutes, brush more sauce onto the chicken. Arrange cooked chicken on a serving dish and brush the rest of the sauce on top. Makes 2 large servings, with leftovers for next day.
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I love the Auntie Ann soft pretzels and always treat myself to one when I find them. Here is a copy cat recipe for them. Auntie Anne's Pretzels: Copycat Recipe Makes 12 Adapted from Food Network 2 cups milk 1 1/2 tablespoons (2 packets) active dry yeast 6 tablespoons brown sugar 4 tablespoons butter, melted 4 1/2 cups flour 2 teaspoons fine salt 1/3 cup baking soda 3 cups warm water Coarse salt 8 tablespoons butter, melted in a shallow dish Warm up the milk in the microwave or on the stove for just about one and a half minutes. It should be about 110Ã¯Â¿Â½. If it's too hot it will kill the yeast. You should be able to comfortably keep your finger in it. Stir in the yeast and let it sit for about 3 minutes. Add the butter and sugar. Add the flour about 1 cup at a time and the add the fine salt. Kneed for about 10 minutes with a stand mixer, or by hand. Put it in a greased bowl and cover with greased cling wrap. Let rise for 1 hour in a moist, warm place until doubled in size. Preheat the oven to 450Ã¯Â¿Â½. Divide dough into 12 lumps (I like to divide it in half, then divide each half into three, and then divide each remaining one in half again). Roll them all out as thin as you can. Combine the warm water and baking soda in a wide bowl. Form the dough into pretzel shapes, then dip in the baking soda water. Place on a greased baking sheet and sprinkle with coarse salt. Bake for about 7-11 minutes or until browned. Serve with cheese sauce. For Garlic Cheese Sauce: (A Yammie original) 3 tablespoons butter 3 tablespoons flour 3 cloves minced garlic 1 cup milk 1/8 teaspoon smoked paprika a pinch cayenne pepper 8 oz. cheddar cheese, shredded (Not pre-shredded. Do it yourself.) In a saucepan, combine the butter, flour, and garlic over medium heat. Whisk until lightly browned. Whisk in the milk, paprika, and cayenne pepper and continue whisking until thickened. Add the cheese and whisk until melted. Can be reheated in the microwave. Auntie Anne's Pretzels: Copycat Recipe with step by step pictures
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I'll share my recipe, if you'll share yours, April 28, 2012
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One I've recently saved.Found on Pinterest. Now if I had company coming I could try it soon! But not. Baked S'mores recipe courtesy Baked Perfection Ingredients 1/2 cup butter, room temperature 1/4 cup brown sugar 1/2 cup sugar 1 large egg 1 tsp vanilla 1 1/3 cups flour 1/4 tsp salt (optional) 3/4 cup graham cracker crumbs (approximately 5 full graham crackers) 1 tsp baking powder 2 or 3 super-sized (5 oz.) chocolate bars (e.g. HersheyÃ¯Â¿Â½s) 1 1/2 cups marshmallow creme/fluff (or mini marshmallows if you must!) Directions Preheat oven to 350. Grease bottom of pan. In a large bowl or stand mixer, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 oz. HersheyÃ¯Â¿Â½s bars should fit perfectly [for 8 by 8] side by side, but break the chocolate (if necessary) to get it to fit in a single layer. [use 3 Hershey's for 12 by 8 pan] Spread marshmallow fluff evenly over the chocolate layer. Place remaining dough in a single layer on top of the creme. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms or rolling pin to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up and carefully spread the dough where it is uneven. Bake for 30 to 35 minutes, until lightly browned. Cool completely or almost completely for the melty factor before cutting into bars. Here is a link that might be useful: Pics explain
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I'll share my recipe, if you'll share yours, April 15, 2012
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Yum, Luckygardner! Canadian Living has good recipes and cookbooks! I'm going to try this easy pasta dish with tuna. Easy Tuna Penne (RecipeLion) Serves: 6 1 box uncooked Penne 1 1/2 tablespoons olive oil 1 small onion, chopped 3 cloves garlic, minced 1 (14.5 ounces) can crushed tomatoes in juice 1 1/2 tablespoons chopped fresh parsley 1 tablespoon fresh lemon juice 1 tablespoon capers, drained (optional) 1/4 teaspoon to 1/2 teaspoon crushed red pepper flakes 2 (5-ounces) cans water-packed tuna, drained Cook pasta according to package directions. Drain and return to pan. Meanwhile, heat oil in large skillet over medium heat. Add onion and garlic; cook 1 to 2 minutes until onion becomes translucent, stirring constantly (watch carefully so garlic does not burn). Stir in tomatoes with juice, parsley, lemon juice and capers. Cook 1 minute; add red pepper flakes to taste. Reduce heat to medium-low; cook 3 to 5 minutes to thicken sauce, stirring frequently. Gently stir in tuna; heat through. Serve pasta in 6 bowls, and top with sauce.
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ravencajun Zone 8b TX
12 years ago
As promised here is the cheese grits souffle that I make. It is not only delish but a beautiful dish. I would recommend making it with my changes it is much better, I have done it both ways, now only do it with the changes.

Cheese Grits Souffle

1 1/2 c uncooked grits
1 # sharp cheddar cheese, grated
3 eggs*
1 1/2 tsp cayenne pepper
4 c water
2 sticks oleo/butter*
4 tsp seasoned salt
dash Tabasco
Kraft garlic cheese roll 6 oz(this is my addition)

Bring water to a boil and add grits slowly. Cook and stir over medium heat until grits have thickened (3-5 min). Add remaining ingredients while mixture is hot. Pour into well-greased 2-qt casserole and refrigerate, covered, till time to cook. Bake at 350 for an hour, uncovered
I added one roll of Kraft garlic cheese **

*I used 1/2 stick less butter( it was a tad oily with the full amount)so 1 1/2 stick

*I added an extra egg to help make it set up firmer, so 4 eggs and I use large eggs.

And of course I had to add a bunch of Tonys cajun seasoning

I saved some of the grated cheese and sprinkled it on top of the dish then I sprinkled some Tonys seasoning with herbs on top of that it gives it a beautiful color when done. I also sprinkled a bit of grated Parmesan on top too.

** Kraft no longer makes the garlic cheese rolls unfortunately but this is a recipe to make your own garlic cheese which can be used in this recipe or as a great cheese spread.
Garlic Cheese Rolls

11/2 pounds sharp cheddar cheese, grated

1/2 pound processed cheese product such as Velveeta

3 ounces cream cheese

1 teaspoon seasoned salt

Garlic powder to taste

Soften cheeses and mix all together well. Shape into four rolls and wrap well in foil or plastic wrap.

You could also use some fresh finely diced garlic and cream cheese too I would think.
I saw some blogs that were recommending 3 ounces of Velveeta
3 ounces of smoked cheddar, grated
1 teaspoon of garlic powder
I personally think it should have some cream cheese in it.

the folks at Kraft said that the squirt cheese product called Easy Cheese Roasted Garlic Cheddar flavor, was actually the same exact product contained in the roll, 1 can equal to 1 roll. They also suggested using the above recipe to make it and add a drop or 2 of Liquid Smoke to the mix.

if you have never seen the Kraft cheese roll it is really small and looked like this.
{{!gwi}}

this is a great blog about the Kraft garlic cheese rolls and how many people are upset it is gone and many suggestions for what they use. It is a very nice blog with some great recipes.
Kraft Garlic Cheese Roll Substitute

Hope yours turns out fabulous! I have been asked many a time to please bring that grits thing you make LOL

I'll share my recipe, if you'll share yours, April 4, 2012

Comments (3)

Jasdip

glenda_al

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