Sunday, November 30, 2008
2 Tbsp soy sauce
1 Tbsp rice vinegar
1 Tbsp cornstarch
1/4 tsp ground ginger (you can buy this in little jars; refrigerate after opening)
1 tsp sesame oil
2 cloves minced garlic
1/4 tsp sugar (optional)
Pinch cayenne (optional)
Mix all ingredients and saute with stir fry ingredients. I usually saute some chicken or other meat till cooked, then add some type of veggie and either pasta or rice. Toss it all with this sauce until heated through. If you make a big batch of stir fry, or if you like sauce, you can always double the recipe.
I know this is kind of a vague recipe, but it's so versatile! If you have rice, use rice. If you have pasta, use pasta. If my directions don't make sense or if I was too vague, ask questions! I love talking about my recipes!!
Tuesday, November 25, 2008
1 pkg spice cake mix
1 can (about 15 oz) pumpkin (not pie filling)
A splash of water, if needed
1/2 cup (total) optional additions: Raisins, walnuts, chocolate chips or any combo
Combine all ingredients in large bowl. Don't add too much water - batter should be thick.
Spoon into greased 12-cup muffin tin. The cups will be pretty full, but don't worry - the batter doesn't rise a lot.
Bake at 350° for about 15 minutes. Don't overcook, muffins are always better a little moist in the middle!
Monday, November 3, 2008
This recipe came from a Kraft Foods magazine that I get. You can also check out their website for some super easy recipes. Zac absolutely LOVES the Beef Noodle Bowl. If you have an aversion to beef, go ahead and use chicken. Shrimp might be good, too...ooh, there's an idea...
8 oz. linguine, uncooked
3 cups broccoli florets
2 cups carrots, peeled and sliced (about 3 medium)
2 tsp. vegetable oil
1 lb. beef sirloin steak, cut into strips
¼ cup Kraft Asian Toasted Sesame dressing
2 Tbsp teriyaki sauce
Cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last two minutes of pasta cooking time. Drain mixture, cover, and set aside.
While pasta is cooking, heat oil and teriyaki sauce in large nonstick skillet. Add meat and cook until browned on all sides, stirring occasionally. Stir in dressing; cook until sauce thickens, stirring occasionally.
Toss pasta and meat mixtures in large serving bowl.
I'm really enjoying posting some of my recipes. I wish I could put pictures with them, but I'm not necessarily making them as I post. They are just yummy favorites. Let me know if you try or have any thoughts about any of them.
6 boneless chicken breast halves, cooked and cut into bite-sized pieces
2 Tbsp butter
2 cups sauteed mushrooms
1 (10.75 oz) can cream of mushroom soup
1 (5 oz) can evaporated milk
1 1/2 cups shredded cheddar
1/2 tsp garlic powder
1/2 cup white wine
1/2 cup mayonnaise
1/2 cup slivered almonds
1/4 cup grated Parmesan cheese
Place the butter or margarine in a 9x13 inch baking dish. Place the chicken pieces on top and add the sauteed mushrooms.
In a small saucepan over medium heat, combine and heat the soup, milk, Cheddar cheese and garlic powder. Remove from heat and add the white wine and mayonnaise.
Pour mixture over the chicken and mushrooms. Top with slivered almonds and grated Parmesan cheese.
Bake at 350° for 1 hour. Serve over cooked rice or noodles.
Sunday, November 2, 2008
2 cups self-rising flour (this is in your normal grocery store, right next to the all purpose. You can also make your own.)
1 cup milk
1/4 cup mayonnaise
Optional seasonings (ex: garlic powder, cinnamon/sugar, whatever goes with your meal)
Combine flour and milk. Stir in mayo, until just combined.
Spoon into greased 12-cup muffin tin. Bake at 350° for 12-15 minutes.
Saturday, November 1, 2008
UPDATE: I figured it up - if you make it my healthy way with walnuts, each muffin is 105 calories. Omit the walnuts and each muffin is 72 calories. Just FYI. :)
3 cups whole wheat flour (original: 3 cups flour)
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 Tbsp cinnamon
1 cup unsweetened applesauce (original: 1 cup oil)
1 3/4 cup Splenda (original: 1 3/4 cup sugar)
1 Tbsp vanilla
2 cups grated zucchini, about 3 medium (DO NOT DRAIN - you'll need the moisture)
1 cup chopped walnuts (optional, but highly recommended!)
Sift together flour(s), salt, soda, baking powder and cinnamon. Set aside.
Cream together eggs, oil, applesauce, sugar, Splenda and vanilla. Add dry ingredients and mix well.
Stir in zucchini and walnuts until well blended. Spoon into greased muffin tin. (I use muffin liners and lightly spray those.)
Bake at 325° for about 15 minutes. DO NOT overbake or you will lose the wonderful moist texture. Remember: if you use any whole wheat flour, your muffins will already be kind of brown - so you can't just look for the 'golden brown' on top.
These are so good. If you think your batter looks a little dry before baking, stir in an extra dollop of applesauce. Some people stir in chocolate chips, but I kinda like them without it. You can also bake this in an 8x4 loaf pan for about 40 minutes. So good.