Brazilian Black Bean Soup

2 tbsp. olive oil 1 medium onion, chopped 1 or 2 carrots, chopped 1 or 2 ribs celery, chopped 4 cloves garlic, chopped 2 cans black beans, rinsed and drained 1 can black beans, pureed in blender ½  tsp. cumin ½  tsp. ground coriander ¼ - ½ tsp. cayenne pepper 2 Knorr vegetable bouillon cubes Salt to taste 4 cups water Chopped cooked ham or bacon (optional) Sour cream (optional) Lime wedges (optional)   In a soup pot, sauté onion in olive oil until it is getting soft. Add carrots, celery, and garlic and sauté for a few more minutes, being careful not to brown the garlic. Add the water, bouillon cubes, and spices (but not the salt) and simmer until vegetables are completely soft. Stir in the whole and pureed beans, and taste the soup to see if it needs salt or more of any other seasoning. Put out little bowls of ham or bacon, lime wedges, and sour cream and let people put what they want in their soup. One of the recipes has you squeeze lime juice into it but I haven't tried that yet.   I developed this from some recipes I found on the internet that called for more stuff (like cloves, green pepper, sherry, etc.) but I just used the things I like and I really liked how this turned out. I used enough cayenne pepper to give it a nice kick. The other recipes also used larger quantities of the spices.   You can use chicken bouillon but since I'm feeding a vegetarian I use the vegetable stuff and it is delicious. You have to get the Knorr brand. There might be other good brands but I know this one is good so I'm sticking with it.

Vegetarian Dirty Rice

I developed this recipe for a friend who is vegetarian (dirty rice normally contains chicken livers and gizzards--ew) based on Paul Prudhomme's recipe (which calls for TWO TEASPOONS of cayenne pepper! I don't think so!) and one I found on allrecipes.com.

2 tbsp. olive oil
1 onion, finely chopped
1 green pepper, finely chopped
3 cloves garlic
2 cups uncooked white rice
2 Knorr vegetable bouillon cubes dissolved in 4 cups water
1/4 tsp. ground black pepper
1/4 tsp. cayenne pepper
1/4 tsp. dry mustard
1/4 tsp. paprika
1/4 tsp. cumin
1/4 tsp. thyme
salt to taste (didn't need much or any because of bouillon)
1 tomato, chopped (optional)

Saute onions and green pepper in oil until onions begin to brown. Add garlic and saute for a minute or so. Stir in rice until grains are coated with oil. Add bouillon-water, spices, tomato (if using), bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes, until rice has absorbed liquid.

Amazing Spicy Grilled Shrimp

(based on allrecipes.com) 1/3 cup olive oil 1/4 cup sesame oil 1/4 cup chopped fresh parsley 2 tablespoons hot sauce 2 tablespoons minced garlic 1 tablespoon ketchup 1 tablespoon Asian chile paste 1 teaspoon salt 1 teaspoon black pepper 3 tablespoons lemon juice 2 pounds large shrimp, peeled and deveined wooden skewers, soaked in water Instead of the hot sauce and chili paste, I just used 2 tablespoons of Sriracha sauce. Mix all marinade ingredients and marinate shrimp for two hours, thread onto skewers and grill. I just grilled them for one minute on the George Foreman and they came out great.

Curried Pumpkin Soup

I developed this recipe from a few I found on mom-mom.com. I used coconut milk and I thought it was delicious that way. Since I made this soup for my friend who is vegetarian, I used Knorr vegetable bouillon cubes, which are fabulous, but chicken would work just as well. 2 tbsp. olive oil 1 onion, chopped 2 cloves garlic, chopped 2 stalks celery, chopped 5 cups water 3 Knorr vegetable bouillon cubes 2 tsp. curry powder 1 29-ounce can pumpkin Freshly ground Black pepper Salt to taste (I didn't use any—bouillon cubes were salty enough) 1 14-oz. can coconut milk, evaporated milk, or cream Dash of cayenne pepper (optional) Dash of hot sauce (optional) Saute onion, celery, and garlic in olive oil. Add water and bouillon cubes and simmer until vegetables are totally soft. Add remaining ingredients, puree in blender in batches (or use hand blender if you have one), return to pot.

Sushi Ingredients

My friend, Jill, who is a sushi chef, went shopping with me today at Mitsuwa Marketplace and we bought these ingredients for sushi. The only thing left to buy is avocado and tuna. I already have short grain rice, rice vinegar, sugar, and salt. We will make California rolls, inari sushi, and spicy tuna rolls. YUM!

Mireya's Stir-Fry

The second time I ever saw my now very close friend Mireya, she was making this for dinner and she had made so much that she kindly sent me home with enough marinated meat and cut up vegetables for me to feed my own family. It was so good, the kids said it was their favorite stir fry. So now it's called "Mireya's Stir Fry". (Ironically, she hasn't made it since then and asks me for the recipe, which she told me over the phone as I wrote it down.) She got this recipe from her mother-in-law.

Sirloin tri-tip (Costco) partly frozen to make it easy to slice in small strips
2-3 tbsp. soy sauce
2 tbsp. corn starch
2 tbsp. oil
about 1 tbsp. fresh ginger (optional)
freshly ground black pepper

Slice the meat and marinate it in soy sauce, corn starch, oil, ginger, and black pepper for at least half an hour.

Wash and cut a combination of vegetables into bite-sized pieces. She did:
Broccoli
Asparagus
Red pepper
mushrooms
carrots
onion
garlic
gingerroot (optional)

Mix up the sauce. This is my version because I like a lot of sauce:
1 c. chicken broth (hot water mixed with bouillon is fine)
1-2 tbsp. oyster sauce
3 tbsp. soy sauce
1/2 tsp. sugar
2 tbsp. corn starch
1 tsp. sesame oil

Stir fry the meat in some oil and cook until barely done. Remove from pan and set aside. Stir fry the vegetables in some oil in order starting with the ones that take the longest time to cook. I start with carrots and onions. When vegetables are just about done, add the meat, then the sauce, and cook a few minutes until the sauce is thickened. Serve over rice.

Rhubarb Bars

This is from my ward cookbook. Crust: 1/2 c. butter 5 tbsp. powdered sugar 1 c. flour Filling (mix all together): 2 well-beaten eggs 1 1/2 c. sugar 1/4 c. flour Dash of salt 2 c. chopped rhubarb 3/4 tsp. baking powder Mix together first three ingredients as you would pie crust and press into 9x13 pan. Bake at 350 for 15 minutes or until caramel color (I baked it for 10). Pour filling into pan. Bake for 30-35 minutes at 350. Crust will form on top. Cut into bars. Good with ice cream!

Vegetable & Beef Lo Mein

I was at the mall yesterday and saw a Mongolian BBQ place that looked and smelled so good, it inspired me today. I used the vegetables I had on hand so you can use whatever you have. olive oil half an onion, sliced 3 cloves garlic, chopped carrots cut in matchstick size pieces sliced fresh mushrooms 1 zucchini cut in small pieces leftover carne asada cut in strips (this is theoretically Mexican but it tasted wonderful in this dish!) 1 package thin Asian rice noodles, cooked/drained according to pkg directions Teriyaki sauce (I used "Soy Vay Veri Veri Teriyaki) Just saute the vegetables in olive oil, starting with the ones that take the longest to cook, until cooked to your liking, then add the leftover meat, then the noodles, then season with a few dashes of the teriyaki sauce. I didn't use much sauce because it's pretty sweet. My girls went ga-ga over this when they got home tonight.

Caramel Apple Dip

¾ cup brown sugar
6 tablespoons (3/4 stick) real butter (I use less)
1 teaspoon vanilla
¼ teaspoon salt (I don’t use, doesn’t seem necessary with salted butter)
1 8-ounce package cream cheese, softened and at room temperature
Granny Smith apples

Microwave brown sugar and butter on high 1 minute at a time, up to 3 minutes (but maybe less—watch it carefully) until bubbly and mixed. While caramel is still warm, blend in vanilla, salt, and cream cheese until smooth. Serve with sliced apples for dipping. Also good with salted pretzels.

Carne Asada

I got this recipe from my friend Kris and it turned out amazing! It was tender, and my beef is never tender. I sliced it across the grain and served it with flour tortillas, sour cream, cheese, tomatoes, avocado, and shredded lettuce. The half jalapeno gave some flavor but wasn't hot at all....I might try the whole one next time.   4 garlic cloves, minced 1 jalapeno, minced [I used half; make sure to use gloves and remove all seeds and membrane] 1 large handful fresh cilantro leaves, finely chopped [didn't use] Kosher salt and freshly ground black pepper 2 limes, juiced 1 orange, juiced 2 tablespoons white vinegar [I might use less next time...kids said it was a little sour] 1/2 cup olive oil Put 2-3 lbs of thinly sliced beef in a ziplock back with the marinade above. [I used "flap meat" recommended by my butcher, and grilled it on outdoor gas grill, just a couple of minutes per side.]

Artichoke Chicken

I haven't tried this yet but wanted to post it here so I remember it.

1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 pinch garlic pepper
4 skinless, boneless chicken breast halves

Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Tater Tot Casserole

Preheat oven to 350. Brown 1 lb. ground beef (or less), drain off fat. Mix with 1 can cream of mushroom soup, 1 soup can full of milk, a dash or two of onion powder, garlic powder, and black pepper. Stir in some sour cream if you'd like. Pour mixture into a 9x13 baking pan, layer tater tots all across the top. Top with shredded cheddar cheese. Cover with foil and bake for 30 minutes. Then remove foil and bake for another 5 minutes to melt the cheese.

Twice-Baked Potatoes

http://thepioneerwoman.com/cooking/2007/07/twice_baked_pot/

Red Pepper-Stuffed Herb Chicken

This is really delicious; even my pickiest eater likes it. 1 tbsp. olive oil 1 onion, chopped 2 red bell peppers, cut into strips 2 cloves garlic, pressed salt and pepper to taste 1/2 tsp. oregano 1/2 tsp. basil 1/4 c. feta cheese 4 chicken breasts (with skin and bone) 1/4 c. white grape juice with a splash of vinegar [or Capri Sun juice] 1 tbsp. butter Preheat oven to 425. In a skillet, heat the olive oil, add the onion, pepper, garlic, salt and pepper, and herbs and cook until onion is translucent and peppers are soft. Let cool. When cooled, add the cheese, tossing well to distribute. In the meantime, prepare chicken. Loosen the skin of the chicken and stuff 1/4 of the mixture in between skin and flesh. Sprinkle the tops of the chicken with salt and pepper, and place in a metal baking dish. Roast chicken for about 30 to 40 minutes or until chicken juices run clear when pierced with a fork. Remove the chicken from the pan and keep warm. Heat the pan on the stovetop, about medium-high heat. Add the white grape juice and, using a wire whisk, get all the browned goodies up off the bottom of the pan, whisking as you go. Let the pan juices reduce to about half. Remove from heat, add the butter, whisk well, and serve over the top of the chicken. From Saving Dinner the Low Carb Way by Leanne Ely, p. 67

Chicken Enchilada Casserole

2 cans cream of chicken soup (or 1 each of c of c, c of m) 4 cups shredded cooked chicken 2 4-oz. cans diced green chilies 1 soup can milk 1 cup sour cream 1 cup sliced black olives 1 dozen tortillas, torn into large pieces 1 cup shredded cheese crushed tortilla chips (optional) Mix everything except cheese and spread in 9x13 casserole dish; sprinkle cheese & crushed tortilla chips on top. Bake at 350 for 30 minutes.

Crock Pot Lasagna

My daughter requested this recipe to take to college. I just need to type it in. Stay tuned....

Sticky Popcorn

SARAH'S STICKY POPCORN BALLS

Printed from COOKS.COM
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1/2 c. sugar
4 tbsp. butter
1/2 c. light corn syrup
1/2 tsp. salt
8 c. popped popcorn

Place the sugar, light corn syrup, butter, and salt in a large saucepan. Cook over medium-high heat, stirring constantly, until the mixture reaches a steady simmer. Add the popped popcorn to the saucepan. Cook for several more minutes, stirring, until the popcorn is entirely coated.

Remove from the stove and turn the burner off. Let the mixture cool for 5 minutes. Fill a medium-sized bowl with cold water. Dip your hands into the water. Shape the popcorn into balls about the size of tennis balls.

Place the balls on a sheet of wax paper. After they are completely cool, place each in a plastic sandwich bag or wrap individually in plastic wrap.

Chicken Divan

recipe for Chicken Divan

Monkey Bread

recipe for monkey bread

Panko-Crusted Chicken Bites with Apricot-Mustard Sauce

Run, don't walk, to the grocery store right now and buy yourself some Panko (Japanese-style bread crumbs) in the Asian section. My ordinary grocery store carries two brands of panko so you shouldn't have trouble finding it. I just made this recipe for the first time last night and it was stunningly good, and easy. I had purchased some Panko the day before, intending to make a wonderful dish that my friend Lori had served to me last week, but I misplaced the recipe so searched the internet and found something very similar, but was baked rather than pan-fried like my friend's was. I was anxious to skip the pan-frying step, and delighted to discover how crunchy and delicious the baked version was. I then located my friend's recipe so the following is a hybrid of hers and the one found at this link: http://www.marthastewart.com/recipe/panko-crusted-chicken-bites-with-apricot-mustard-sauce?lnc=4ef2dc5bfca40110VgnVCM1000003d370a0aRCRD The first photo is the one from the site and the second is the next day's leftovers of the dish I made, reheated in the toaster oven. You can cut the chicken in cubes or slice thin and pound flat but my kids liked the cubes better because there was more crunchy stuff. My chicken was mostly frozen to make it easy to cut, and I baked it still frozen, and it came out moist and delicious. I can't wait to try other things with panko, such as sliced sweet potato, shrimp, and fish. 1/2 cup all-purpose flour Coarse salt and freshly ground pepper 2 large eggs 1-2 teaspoons brown or Dijon mustard 1 1/2 cups panko breadcrumbs 2 tablespoons extra-virgin olive oil 1/2 cup freshly grated Parmesan cheese (I used Trader Joe's shredded Quattro formaggio) Pinch of cayenne pepper 4 large boneless, skinless chicken breast halves (about 2 lbs.), cut into 1-inch cubes (or sliced crosswise and pounded flat) Dipping Sauce (in web site photo): 1 cup apricot jam or preserves 1/4 cup Dijon mustard 1 teaspoon chopped fresh thyme leaves OR Sauce to Serve on Rice (adapted from Lori, in my photo): 1 cup chicken broth ¼ - ½ cup apricot jam OR 3 tbsp. mango concentrate 2 tablespoons stone-ground mustard or Dijon or brown mustard 1 tablespoon butter Preheat oven to 375 degrees. Spray baking sheet with cooking spray; set aside. Place flour in a large bowl and season very generously with salt and pepper. Whisk eggs in another large bowl with 2 tablespoons water and 1-2 tsp. brown or Dijon mustard until well combined. Place the breadcrumbs in a third large bowl, and drizzle with olive oil; toss to coat. Stir in cheese and cayenne and mix well. Place chicken pieces in the seasoned flour and toss to coat. Working in 3 batches, shake off any excess flour from chicken pieces and dip to coat in egg mixture. Transfer coated chicken pieces with a slotted spoon to the breadcrumb mixture and toss until completely coated. Place the breaded chicken pieces on baking sheet, spacing them evenly apart. Repeat process until all the chicken is breaded. Bake until golden brown and chicken is cooked through, 18 to 20 minutes (about 25 minutes for larger pieces). For the sauce I made, combine ingredients in a microwave-safe bowl and heat for 45-seconds to a minute, just to melt the jam and butter, and stir to combine. The sauce is wonderful with the chicken and over the rice. I can't remember exactly what proportions I used, so use more or less jam depending on how sweet you want it. Also, if the sauce is too thin, simmer it on the stove for a few minutes.