Saturday, May 4, 2019

Easy Blueberry Ice Cream

A found this recipe and it was easy to make and easy for the kids to do it. I wanted to share so I could also have it again later.

2 1/2 cups (300g) fresh blueberries
2 tbsp sugar
grated zest and juice from 1 lemon
1 1/4 cup heavy cream
16 oz natural milk yogurt (unsweetened)
2 tbsp confectioners' sugar

Place blueberries in a pan with the sugar, lemon zest and juice. Bring to a boil and then simmer for 4-5 minutes until the berries have popped.

Remove from heat and press berries through a fine sieve into a bowl, leaving a blueberry syrup. Let cool.

Place the cream in a large bowl and whip with an electric mixer until starts to thicken.

Using a metal spoon, fold in the yogurt and confectioners' sugar until smooth. Add the berry sauce and stir to combine.

Pour into a freezer safe container and freeze for 4-5 hours. Every hour take a fork and break up the ice crystals. 

Thursday, April 11, 2019

Beef Broccoli Pie

1 lb hamburger
1/2 onion chopped
2 Tablespoons flour
3/4 teaspoon salt
1/4 teaspoon garlic
1 1/4 cup milk
3 oz cream cheese
1 egg
10 oz chopped broccoli, cooked
Monterrey Jack or Pepper Jack cheese
2 pie crusts

Cook broccoli

1/2 cook bottom pastry

Brown meat and onion, drain off fat.
Stir in flour, salt, garlic, milk, and cream cheese.
Add egg and cooked broccoli.
Fill pastry shell, add cheese on top, top with second pie shell.
Slit top.
Cook at 350 for 40-45 min.

Thursday, March 28, 2019

Salsa Fresca (Pico de Gallo)

This is from The Kitchn.

1/4 whole onion (about 1/2 cup) finely diced
1 garlic clove
1 lime (about 2 tbsp)
1/2 tsp salt
1-2 jalapeño peppers (about 1-2 tbsp) finely chopped
2 cups diced tomatoes
1/2 cup chopped cilantro

Finely chop the onion and garlic (or use a garlic press to press the garlic). Juice the lime, add to the onion and garlic along with salt. Chop the jalapeños (for less heat, remove the seeds and membrane) (I can never find fresh jalapeños here so I always used jarred ones which are not as spicy, at least not here). Chop tomatoes and cilantro and add to the bowl. Stir and taste. Adjust seasonings as necessary. Let rest for a few hours in fridge or on the counter. Best used day of. 

Monday, March 18, 2019

Easy Coconut Macaroons

2 (8oz) packages flaked coconut
1 (14 oz) can sweetened condensed milk
2 tsp vanilla

Mix all the ingredients together and drop onto a greased cookie sheet. Bake at 350 F for 10-12 minutes. Let cookies set on pan before removing. 

Friday, March 15, 2019

Chicken Tikka Masala

Chicken Marinade 

1 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons cumin
1 teaspoon cinnamon
2 teaspoons cayenne pepper
2 teaspoons black pepper
1 tablespoon minced ginger
1 teaspoon salt (to taste)
3 chicken breasts, but into bite size pieces


Sauce

1 tablespoon butter
1 clove garlic
1 jalapeno pepper finely chopped (I skip!)
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon salt (to taste)
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped cilantro


In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, ginger and salt. Add chicken, cover and refrigerate for 1 hour (or more).

Preheat grill for high heat

Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill until juices run clear, about 5 minutes each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika, and salt. Stir in tomato sauce and heavy cream. Simmer on low until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro.

https://www.allrecipes.com/recipe/45736/chicken-tikka-masala/?internalSource=amp&referringContentType=amp%20recipe&clickId=amp_directions

If you follow the instruction from the allrecipes website, be aware that when making the sauce the instruction say to add 3 teaspoons of salt. Its way to much, only add the 1 teaspoon that is listed in the ingredients.

This is too spicy for me and my kids but its easy to cut back and make it less spicy.

Tuesday, January 8, 2019

One Pot Cheesy Mexican Lentils, Black Beans, and Rice

Rachel found this recipe at https://reciperunner.com/one-pot-cheesy-mexican-lentils-black-beans-and-rice/ It's delicious. I could eat the whole pot by myself, it goes down so smooth, but it's enough food to feed a family of eight if six of them are kids or teenagers.

ONE POT CHEESY MEXICAN LENTILS, BLACK BEANS AND RICE
yield: 5 SERVINGS
prep time: 20 MINUTES
cook time: 50 MINUTES
total time: 1 HOUR (if you overlap some of the prep time with the cook time)

INGREDIENTS
1/2 of a yellow onion, diced
1 clove of garlic, grated or minced
1/2 cup uncooked long grain brown rice
1/2 cup uncooked French green lentils, rinsed (red or brown lentils may also be used)
2-3 cups low sodium vegetable stock
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle powder (optional)
Kosher salt and fresh ground black pepper to taste
15 ounces black beans (canned), rinsed and drained
1/2 cup fire roasted tomatoes, drained
4 ounces diced green chiles (canned)
1 small zucchini, shredded
1/2 cup frozen corn, defrosted
1 cup red enchilada sauce
3/4 cup shredded cheese, I used sharp cheddar and part skim mozzarella
Cilantro for garnish (optional)

INSTRUCTIONS
  1. Heat a large pot or saucepan over medium high heat.
  2. When the pot is heated spray with cooking oil and add in the onion and garlic.
  3. Sauté for a couple minutes then add in the brown rice and lentils.
  4. Add in the vegetable stock, stir and bring to a boil.
  5. Once boiling, cover and reduce the heat to low.
  6. Simmer for 30-40 minutes, or until lentils and rice are tender.
  7. If there is any excess liquid drain it.
  8. Season the rice and lentils with salt, pepper, chili powder, cumin and chipotle powder.
  9. Add in all of the remaining ingredients except 1/4 cup of the cheese and stir together.
  10. Heat the mixture until the cheese is melted.
  11. Top with the remaining cheese and cover with a lid.
  12. Heat on low until the cheese is melted and the mixture is bubbly.

NUTRITION INFORMATION: YIELD: 5 SERVING SIZE: 1
Amount Per Serving: CALORIES: 498 TOTAL FAT: 14g SATURATED FAT: 8g TRANS FAT: 0g UNSATURATED FAT: 5g CHOLESTEROL: 39mg SODIUM: 1274mg CARBOHYDRATES: 65g FIBER: 18g SUGAR: 11g PROTEIN: 30g