BLACK BEAN & COUSCOUS SALAD
http://fortheloveofgrub.blogspot.com/2008/08/black-bean-couscous-salad.html
~ allrecipes
1 c. uncooked couscous
1 1/4 c. chicken broth
3 T. olive oil
2 T. fresh lime juice
1 t. red wine vinegar
1/2 t. ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 c. chopped fresh cilantro
1 c. frozen corn kernels, thawed
2 15-oz. cans black beans, drained
salt and pepper to taste
Bring chicken broth to a boil in a 2-quart or larger saucepan and stir in couscous. Cover the pot and remove from heat. Let stand for 5 minutes. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans. Toss to coat. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once, or refrigerate until ready to serve.
Rachelle's notes- I used Quinoa instead of couscous and added feta.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Thursday, August 9, 2012
Friday, August 3, 2012
Easy Healthy Homemade Granola
Easy Healthy Homemade Granola
Kari Birdsley
4 cup old fashioned oats
1/2 cup wheat germ
1/3 cup ground flaxseed (approximately, as I just fill my grinder & add to the crock-pot)
1 tsp cinnamon (I usually add extra)
1/2 cup brown sugar
1/3 cup canola oil (vegetable or whatever you have would work)
4 tbsp honey
1/2 cup water
1 tsp vanilla
1 cup raisins (approximately, as I just add them by the handful)
Original Preparation Steps: 1. In a large bowl, combine the oats, wheat germ, cinnamon, and brown sugar; mix well. 2. In another bowl, mix the oil, honey, water and vanilla. 3. Pour the liquid mixture over the dry ingredients and mix well. 4. Spread over a jelly-roll pan sprayed with nonstick spray. 5. Bake at 300°F for 50-60 minutes, stirring every 15 minutes. 6. The last 10-15 minutes add the raisins. 7. The granola will brown as it cooks. 8. Cool in pan on wire rack. 9. Store in an airtight container.
I make it in the crock-pot because it is easier for me, as I can just let a double batch cook all day & not have to worry about stirring it every 10-15 minutes as it cooks in the oven.
Crockpot Method of Cooking: 1. Add all dry ingredients into crock-pot except raisins; mix well. 2. Add all liquid ingredients to the crock-pot; mix well. 3. Leave lid ajar so steam can exit to allow granola to dry out & not be too soggy. 4. Cook a single batch for about 4-5 hours on low or a double batch for about 6-8 hours on low. 5. Stir periodically, as the granola on the bottom & edges will begin to dry & brown first. 6. Once desired level of dryness is reached, remove from crock pot. 7. Place on jelly roll or roasting pan to finish cooling. 8. Add raisins after it is done cooking, so they don’t taste burnt. 7. Once cool, place in airtight container and enjoy. FYI – if you don’t want to have to dirty an extra dish you can let it cool in the airtight container with the lid off. It just takes longer and sometimes can be slightly less crunchy because the bottom portion is trapped as it cools. My kids are thankfully not picky and will eat it either way. Other variations we have used: • More wheat germ or a little extra wheat flour make it more clumpy • Dried cranberries or blueberries, sunflower seeds, walnuts, almonds, • Any additional add-ins will all work. My kids just like it plain & simple with just raisins :-)
Kari Birdsley
4 cup old fashioned oats
1/2 cup wheat germ
1/3 cup ground flaxseed (approximately, as I just fill my grinder & add to the crock-pot)
1 tsp cinnamon (I usually add extra)
1/2 cup brown sugar
1/3 cup canola oil (vegetable or whatever you have would work)
4 tbsp honey
1/2 cup water
1 tsp vanilla
1 cup raisins (approximately, as I just add them by the handful)
Original Preparation Steps: 1. In a large bowl, combine the oats, wheat germ, cinnamon, and brown sugar; mix well. 2. In another bowl, mix the oil, honey, water and vanilla. 3. Pour the liquid mixture over the dry ingredients and mix well. 4. Spread over a jelly-roll pan sprayed with nonstick spray. 5. Bake at 300°F for 50-60 minutes, stirring every 15 minutes. 6. The last 10-15 minutes add the raisins. 7. The granola will brown as it cooks. 8. Cool in pan on wire rack. 9. Store in an airtight container.
I make it in the crock-pot because it is easier for me, as I can just let a double batch cook all day & not have to worry about stirring it every 10-15 minutes as it cooks in the oven.
Crockpot Method of Cooking: 1. Add all dry ingredients into crock-pot except raisins; mix well. 2. Add all liquid ingredients to the crock-pot; mix well. 3. Leave lid ajar so steam can exit to allow granola to dry out & not be too soggy. 4. Cook a single batch for about 4-5 hours on low or a double batch for about 6-8 hours on low. 5. Stir periodically, as the granola on the bottom & edges will begin to dry & brown first. 6. Once desired level of dryness is reached, remove from crock pot. 7. Place on jelly roll or roasting pan to finish cooling. 8. Add raisins after it is done cooking, so they don’t taste burnt. 7. Once cool, place in airtight container and enjoy. FYI – if you don’t want to have to dirty an extra dish you can let it cool in the airtight container with the lid off. It just takes longer and sometimes can be slightly less crunchy because the bottom portion is trapped as it cools. My kids are thankfully not picky and will eat it either way. Other variations we have used: • More wheat germ or a little extra wheat flour make it more clumpy • Dried cranberries or blueberries, sunflower seeds, walnuts, almonds, • Any additional add-ins will all work. My kids just like it plain & simple with just raisins :-)
No Dairy Peanut Butter Cookies
No Dairy Peanut Butter Cookies
Kari Birdsley
1cup pb
1cup sugar white
1 egg Mix
7-9min 350F
Kari Birdsley
1cup pb
1cup sugar white
1 egg Mix
7-9min 350F
Blueberry Cupcakes
Blueberry Cupcakes
Martha Stewart Living, August 2012
Prep Time 25 minutes Total Time 1 hour 25 minutes Yield Makes 12 cupcakes
Ingredients Topping
6 tablespoons granulated sugar
1/4 cup dark-brown sugar
1 teaspoon cinnamon Cupcakes
1 2/3 cups cake flour (not self-rising)
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup sour cream
6 ounces blueberries (1 1/4 cups)
Icing
1 1/4 sticks unsalted butter, softened
8 ounces cream cheese, room temperature
1/2 teaspoon pure vanilla extract
2 2/3 cups confectioners' sugar, sifted
1/4 cup high-quality blueberry jam, such as Hero, strained (3 tablespoons)
Directions Topping: Mix together granulated and brown sugars and cinnamon.
Cupcakes: Preheat oven to 375 degrees with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of bowl. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries. Divide batter among baking cups. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack. Icing: Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in vanilla and confectioners' sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag. Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake. Although best if eaten immediately, cupcakes can be refrigerated up to 6 hours and brought to room temperature 45 minutes before serving.
Martha Stewart Living, August 2012
Prep Time 25 minutes Total Time 1 hour 25 minutes Yield Makes 12 cupcakes
Ingredients Topping
6 tablespoons granulated sugar
1/4 cup dark-brown sugar
1 teaspoon cinnamon Cupcakes
1 2/3 cups cake flour (not self-rising)
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup sour cream
6 ounces blueberries (1 1/4 cups)
Icing
1 1/4 sticks unsalted butter, softened
8 ounces cream cheese, room temperature
1/2 teaspoon pure vanilla extract
2 2/3 cups confectioners' sugar, sifted
1/4 cup high-quality blueberry jam, such as Hero, strained (3 tablespoons)
Directions Topping: Mix together granulated and brown sugars and cinnamon.
Cupcakes: Preheat oven to 375 degrees with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of bowl. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries. Divide batter among baking cups. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack. Icing: Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in vanilla and confectioners' sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag. Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake. Although best if eaten immediately, cupcakes can be refrigerated up to 6 hours and brought to room temperature 45 minutes before serving.
Roasted Red Pepper and Basil Pesto Penne
Roasted Red Pepper and Basil Pesto Penne
http://annies-eats.com/2008/11/26/roasted-red-pepper-and-basil-pesto-penne/
Ingredients
3 cloves garlic
1/3 cup pine nuts
1/3 cup grated Parmesan cheese
1 cup roasted red bell pepper (fresh or jarred)
1 cup basil leaves
½ tsp. salt
¼ tsp. pepper
1/3 cup extra virgin olive oil
1 lb. penne pasta
¼ cup heavy cream, optional
Directions Place garlic and pine nuts in a food processor. Pulse until finely chopped. Add Parmesan, red pepper, basil leaves, salt and pepper. Pulse until well combined. With the motor running, add olive oil through the feed tube and process until incorporated. Set aside. Cook pasta according to package directions. Drain and return to the pot. Add the pesto to the pasta and stir to combine. Stir in heavy cream if desired for a creamier sauce. Heat until warmed through. Serve immediately.
http://annies-eats.com/2008/11/26/roasted-red-pepper-and-basil-pesto-penne/
Ingredients
3 cloves garlic
1/3 cup pine nuts
1/3 cup grated Parmesan cheese
1 cup roasted red bell pepper (fresh or jarred)
1 cup basil leaves
½ tsp. salt
¼ tsp. pepper
1/3 cup extra virgin olive oil
1 lb. penne pasta
¼ cup heavy cream, optional
Directions Place garlic and pine nuts in a food processor. Pulse until finely chopped. Add Parmesan, red pepper, basil leaves, salt and pepper. Pulse until well combined. With the motor running, add olive oil through the feed tube and process until incorporated. Set aside. Cook pasta according to package directions. Drain and return to the pot. Add the pesto to the pasta and stir to combine. Stir in heavy cream if desired for a creamier sauce. Heat until warmed through. Serve immediately.
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