Mediterranean Couscous with Beans & Avocado

Buy this kind of couscous:

Cook according to box instructions.

Add avocado, black beans, and whichever other mix ins you desire.

I added some asparagus today.

Enjoy.

Quick and Easy Tomato Sauce for Pasta

This is the sauce I used in my Avocado Chicken Parmigiana.

It was really simple and did not take much time at all.

We did not add wine, and only added salt and garlic to season.

• 1 tbsp. olive oil
• 1 clove garlic, minced
• ½ medium onion, minced (optional)
• 1 14-ounce can diced or crushed tomatoes
• 1 tbsp. tomato paste (optional)
• ¼ cup red wine (optional)
• Salt, pepper, other seasonings to taste

Heat the oil over medium-low. Saute the garlic and and onion until golden. You can add other aromatics at this point, like mushrooms, carrots, celery, peppers or chiles, if you like.

Add the tomatoes.

If you want a thicker sauce, stir in tomato paste. What do you do with that leftover tomato paste? Spoon it out on wax paper by the tablespoon and freeze. Once it’s frozen, store it in freezer bags, and you’ll have pre-measured tomato paste whenever you need it. 

Add the wine to the sauce if you desire.  Season — an Italian dried herb mix comes in handy right about now.

Raise the heat to medium and simmer until it starts to look “saucy,” about 10 minutes (long enough to cook the pasta) or up to 45 minutes, if you so choose. Taste the sauce frequently while it’s cooking. If it tastes too acidic, stir in a little sugar. Leave it chunky or puree if you want and serve over pasta.

Update: If you have a lot of fresh tomatoes on hand, you can also make this sauce with fresh tomatoes for immediate eating or freezing, in order to preserve your tomatoes after the growing season. About 16 roma tomatoes will make about 1 cup of sauce. The tomatoes should be peeled and chopped before cooking. I usually eliminate the onion, tomato paste and wine, especially if I’m freezing the sauce, as I can add more flavors during reheating — but the garlic is essential. Fresh tomatoes usually require only 10 minutes of cooking to break down into a thick sauce.

From: http://simplycooking.wordpress.com/2006/10/16/tomato-sauce/ 

Avocado Chicken Parmigiana

I found this recipe on Pinterest, and it was really good.  A keeper and I will make again. The blog it comes from is found at http://ellenaguan.blogspot.com/2011/11/avocado-chicken-parmigiana.html 

2 things I did different- 

a.) Used homemade pasta sauce, which I will post the recipe for. I think this made a big difference, and 

b.) I felt weird about only cooking it at 200F, so for the final cooking, I upped the temp to 350F and cooked a while longer than instructed.

Ingredients:
2 Chicken Breast Fillets, halved lengthways
1/2 Cup Plain Flour
2 Tablespoons Fresh Milk
2 Eggs
1 1/2 Cups Dried Breadcrumbs
2 Tablespoons Olive Oil/Cooking Spray
1/2 Cup Tomato Pasta Sauce
2 Avocado, Sliced
1/2 Cup Grated Mozzarella Cheese 
Salad Green, to serve

1. Place chicken breast in a clear plastic bag(alternatively between 2 sheets plastic wrap), using a rolling pin or meat mallet pound until 0.5cm thick.

2. Place flour and breadcrumbs on two separate plate and lightly whisk milk and egg together in a shallow bowl. 

3. Coat 1 piece of chicken breast in flour(shaking off excess), dip in egg mixture then coat in breadcrumbs using your fingertips pressing on to secure.

4. Place on prepared baking tray lay with foil or baking paper, repeat the same process with the remaining chicken breast with flour, egg and etc.

5. Lightly spray or brush the prepared chicken with oil, bake for 8 minutes(turning after 4 minutes to have evenly colours on the breadcrumbs) in preheated 200 degree Celsius(392°Fahrenheit) fan-forced oven. 

6. Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese.

7. Return to oven and bake for another 5 - 7 minutes or until golden and chicken is cooked through.

8. Serve with either garden salad or use it as a main topping on cooked pasta.

Mini Cupcakes w/ Lemon Buttercream Frosting

These were so tasty. You can use whatever white cake recipe you like and garnish however you like. But the really yummy part was the lemon frosting. Here's the recipe:

Lemon Buttercream Frosting

Ingredients:
8 tbsp butter
4 cups powdered sugar
2-3 tbsp milk
1 tbsp fresh lemon juice
1 tsp grated lemon zest

Directions:
Place butter and 1 cups of powdered sugar in mixing bowl. Blend with electric mixer on low speed to incorporate, 30 seconds. Add remaining powdered sugar alternately with 2 tbsp milk and lemon juice, blending with mixer on low. Stir in lemon zest. Add another tbsp of milk if frosting is too stiff. Increase mier speed to medium-high and beat until light and fluffy, one minute more.

I think I played with the exact proportions slightly -- added a little more lemon juice I think. It was delicious!

Triple Berry Trifle

I made a dozen of these for a group of kids who went to Mormon Prom. It consisted of strawberries, raspberries, blueberries, lemon pudding, pink whipped cream, white cake, vanilla wafers drizzled in chocolate, and coconut sprinkled on top.

Sweet Potato Fries

I've made sweet potato fries before, but I never quite get it right. They'll be soggy, or burnt, or underseasoned. These were delicious. Crispy on the outside, soft in the middle, a little spicy. Yum!

Preheat oven to 450 degrees. Peel sweet potato (or, you can mak e them with the skin on). If you need to wash your potato, make sure to dry the potato really well. Slice the potato into fries that are 1/2 - 3/4 of an inch thick.

Put fries into a bowl. Sprinkle with coarse salt (kosher or sea salt) and generously with freshly ground pepper. Drizzle lightly with olive oil. Don't use too much oil or fries will turn out soggy. Add only enough that fries are slightly coated. Toss the fries so they have an even coating of oil, salt, and pepper.

Put fries on a cookie sheet. Spread them out and avoid having them touch each other. You may wish to sprinkle more salt and pepper on them. Put in oven and bake for 15 minutes. Remove the pan from the oven and turn them over, then bake for another 15 minutes. Fries should be browned to a golden color. If they don't look cooked enough, bake longer, in 5 minute intervals, turning them over as needed.

Remove from oven and enjoy!

Chocolate Chip Brownies

These were delicious!
Ingredients:

Oil or butter for greasing pan

1/2 cup almonds, hazelnuts, or walnuts

3/4 cup flour

1/2 tsp salt

12 tbsp unsalted butter, cut into 1/2 inch slices

6 oz unsweetened chocolate, roughly chopped

1 3/4 cups sugar

3 large eggs

2 tsp vanilla extract

1 cup milk chocolate chips

Directions:

1. Heat oven to 350. Grease bottom and sides of 8- or 9-inch pan. Put nuts in a food processor and process until finely ground. Add the flour and salt, and pulse a few times to combine.

2. Put butter and chocolate in large saucepan over low heat. Cook, stirring constantly, until they melt and the mixture is smooth. (Or combine in microwave-safe bowl in 30-second intervals, stirring after each interval, until melted). Remove from heat and stir in sugar. Beat together eggs and vanilla in a small bowl, then add egg mixture to saucepan and stir to combine. Stir in first the flour mixture, then chocolate chips, and transfer batter to greased pan.

3. Bake until the brownies begin to pull away from the sides of the pan, about 30 minutes. Cool thoroughly before removing from the pan and serving. (The brownies will keep for a few days wrapped in foil or parchment paper at room temperature.)

Notes:

- This recipe is from: http://www.slate.com/blogs/browbeat/2012/02/08/the_richest_fudgiest_brownies_a_recipe_with_chocolate_chips_and_ground_nuts.html

- When I make these again, I'll use a rectangle pan; this is solely based on my personal preferrence. The square pan made for pretty thick brownies.

- I used some milk chocolate chips and some semisweet.

Seriously, these were really good!

Granola

Ingredients:
16-18 oz. of rolled oats
1 1/2 cups shredded unsweetened coconut
1 1/2 cups cashews (whole or chopped)
1 1/2 cups almonds (whole or sliced)
1 cup walnut pieces or halves
2 tsp ground cinnamon
1 tsp salt
1 cup maple syrup
3/4 olive oil or peanut oil
1/2 cup raisins (optional)
1/2 cup dried cranberries

Directions:
1. Heat oven to 350. Put oats, coconut, cashews, almonds, walnuts, cinnamon, and salt in large bowl and stir to combine. Drizzle with maple syrup and oil and stir until they're evenly incorporated. Transfer the mixture to a 13x18 inch rimmed baking sheet and spread into a relatively even layer.

2. Bake, stirring every 15 minutes or so, until the granola has begun to turn crisp and brown, about 45 minutes. (It will continue to crisp up as it cools.) Let cool for at least 15 minutes, then stir in the raisins and cranberries, if you're using them. (Store unused granola in an airtight container at room temperature for up to a month.)

Makes about 12 cups.

Notes:
- I got this recipe from: http://www.slate.com/blogs/browbeat/2012/01/25/homemade_granola_that_s_easy_to_do_right.html
- I added sweetened coconut (b/c it's what I had), and a little more than called fore (b/c I love coconut).
- I added about 3 tsp. of cinnamon (I like cinnamon).
- I used honey instead of maple syrup (b/c it's what I had and maple syrup can be expensive, and if you read the article, it says you can use honey). I bet it would be delicious with maple syrup though!
- I didn't have a whole cup of walnuts, so I threw in some pecan pieces and extra cashews and almonds to make compensate.
- I added about 3/4 cupe of raisins and 3/4 of cranberries.
- I slightly overcooked mine, so watch it carefully, and maybe cook even a little less than 45 minutes.

Molten Chocolate Cakes

Ingredients:
2 tbsp + 3/4 cup butter, divided
8 oz of bittersweet chocolate (I used semisweet)
3 large eggs
3 large egg yolks
1/4 cup + 1 tbsp sugar
1 tsp vanilla
1 tbsp all-purpose flour
powdered sugar

Directions:
1. Preheat oven to 425. Generously butter six 6-oz ramekins or custard cups with two tbsp of butter.
2. Stir 3/4 cup butter and chocolate in medium saucepan over low heat until chocolate is melted and mixture is smooth. Remove from heat. Beat eggs, egg yolks, sugar, and vanilla in large bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of chocolate mixture into egg mixture. Fold in remaining chocolate mixture and flour until well blended. Divide batter evenly among prepared ramekins. Place in oven.

3. Bake for 12-13 minutes or until sides are set and 1-inch centers move slightly when shaken. Remove from oven to wire rack.

4. To serve, run a thin knive around top edge of cakes to loosen slightly; carefully invert onto serving plates. Lift ramekins off of cakes. Sprinkle with powdered sugar. Serve immediately.

Notes: Be careful not to cook too long. I served this directly out of the dish -- I did not remove them onto a plate. These are delicious with vanilla ice cream!

Green & Yellow Sugar Cookies

I made these for a shower. The white icing is royal icing, and the green and yellow frosting is buttercream.

Split Pea Soup

Ingredients:
2 1/4 cups dried split peas
2 quarts cold water
1 1/2 pounds ham bone or hock
2 onions, thinly slices
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced

Directions:
1. In large pot, cover peas with 2 quarts cold water and soak overnight. (If you need faster method, simmer peas gently for 2 minutes, and then soak for 1 hour).
2. Once peas are soaked, add ham bone, onion, salt, pepper, and marjoram, Cover, bring to boil and simmer for 1 1/2 hours, stirring occasionally.
3. Remove bone. Cut off meat, dice and return meat to soup. Give bone to your dog. Add celery, carrots, and potatoes. Cook slowly, uncovered for 30-40 minutes, or until vegetables are tender (I simmered for longer -- 1 1/2 hours or so).

Notes:
I probably added a bit more seasoned then called for. Because I made this for a shower and wanted it to be rich, I added a little cream too, maybe 1 cup or less. Not necessary, but it was yum!

Tortilla Soup

That's kind of an ugly picture, I know. 

But this was delicious.

1 Tbsp olive oil

1 onion, chopped

1 4-oz can diced green chillies (I forgot to add this)

1 Tbsp chili powder

1 tsp. cumin

1 clove garlic, minced

1/2 tsp. oregano

1/4 tsp. cayenne pepper

3 cans chicken broth

1 16-oz can stewed tomatoes

3 chicken breasts, boiled and shredded (I only used about 1- 1 1/2 chicken breasts)

1 cup frozen corn

1 can black beans

Toppings:
broken up tortilla chips
grated cheddar cheese
sour cream

1. Sautee onion and garlic
2. Add all spices and broth and tomatoes.  Heat thoroughly.
3. Add chicken and corn.  Simmer 10 minutes.
4. Serve topped with broken tortilla chips, cheese, and sour cream.

Exquisite Pizza Sauce

Source: http://allrecipes.com/recipe/exquisite-pizza-sauce/

It's interesting if you read the first couple of reviews on this recipe.  If you make/like this pizza sauce, those reviewers suggested that you mix a larger quantity of all of the spices, and then when you want to make the sauce again, just use the mixture, add the other ingredients, and you've saved some time.  Just a thought...

And it is really good.  

• 1 (6 ounce) can tomato paste
• 6 fluid ounces warm water (110 degrees F/45 degrees C)
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon minced garlic
• 2 tablespoons honey
• 1 teaspoon anchovy paste (optional)
• 3/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon dried red pepper flakes
• salt to taste
• 
  

1. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
2. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

Chocolate-Soy-Banana-Peanut butter-Delicious-Smoothie

Ingredients:
3 cups of soy milk (or almond milk or regular milk)
2-3 frozen bananas, chopped
1 Tbsp unsweetened dark cocoa powder
1/4 cup dark chocolate chips
2 Tbsp honey
1/4 cup flax seed meal (optional)
2-3 Tbsp peanut butter

In a blender add the chocolate chips, cocoa powder, peanut butter, and 1 cup of soy milk.  Blend for 30 seconds.  Add remaining ingredients and blend until liquified and combined.

Freeze any leftovers to eat as popsicles (in popsicle molds or dixie cups).

I froze some, but preferred it as a shake, so I  re-blended them with some more soy milk to make a shake again.

Ma's Stuffing

Ingredients:

1 loaf of white bread (stuffing bread, if available)

1 bag Seasoned Stuffing Mix (with sage, if available)

2 sticks of butter

1 lb [Bob Evans] sage sausage

1 1/2 cup onion

1 1/2 cup celery, including leaves

2 lb chestnuts (only need 1 lb but buy extra because when you peel them, you will find that many aren't good)

dried sage spice

poultry seasoning

salt 

pepper

taragon (if you have it)

1 can chicken broth

1. Rip up loaf of white bread and put into big mixing bowl with stuffing mix

2. In frying pan, melt 1/2 stick butter.  Add sausage, onion, and celery.  Cook until meat is cooked and vegetables are tender.

3. Melt the remaining 1 1/2 cups of butter in frying pan with meat mixture.

4. Add ingredients from frying pan into bowl with bread.

5. Add the chestnuts. (these must be cooked first).  If you don't have enough chestnuts, add walnuts to make up the difference.

6. Add dried sage, poultry seasoning, salt, pepper, taragon to taste. 

7. At this point the stuffing will be dry, so add some of the chicken broth.  Mix with hands.  Add more chicken as needed.

8. You can make this the night before and put in the fridge overnight.

9. Stuff into turkey, cook, and enjoy.

Tofu Burger

Source: http://www.savvyvegetarian.com/vegetarian-recipes/tofu-burgers.php  

I will say, I was skeptical that this recipe would be good.  But...it's seriously so good.  I will make this again for sure.  

Ingredients:

1 lb extra firm (or firm) tofu

1/4 cup whole wheat flour

1/4 cup fine corn meal

1/4 cup quick oats

1/2 cup parsley tops or fresh basil leaves, washed and dried

1 tsp paprika

1 tsp coriander

1 tsp cumin

1/2 tsp dried basil or thyme

1/4 tsp ginger

pinch of cayenne

1/2 tsp salt and/or 1 Tbsp liquid aminos or soy sauce

optional: asefetida (hing) or garlic

Directions:

1. Heat a  non-stick frying pan on medium with olive oil, or your favorite cooking oil

2. Add a pinch of asefetida (hing) or a crushed garlic clove to the oil for extra flavor

3. Cut tofu into 1 inch chunks, and add to food processor

4. If you don't have one, mash by hand or with a potato masher, and finely chop the parsley or basil first

5. Throw  in everything else and mix well by hand, or on low in the food processor just until it all clumps up

6. Form into eight 3-4 inch patties

7. Fry in small amount of oil, on medium heat, 5-7 minutes on each side, or until golden brown

Cooking Tip from the Website:

Improvise freely with the seasonings and grains. But if you want onions, use them on the outside, not the inside - they make the veggie burger mixture too wet.... or another person said they added onion to the mixture, and just added more flour/corn meal/oats

My cooking changes:

-I used firm tofu

-I didn't have 1/2 cup fresh parsley (I had maybe 1/4 cup) so I also added some dried basil to make up the difference-I totally just guessed.  There was no science to it.

-I added significantly more oats because I thought the mixture was too sticky.  I’m really guessing, but it could have been up to ½ cup more.

-I did not use liquid amines, soy sauce,or asafetida   

-I added extra paprika because I thought the “dough” didn’t taste good.  Turns out the “dough” never tastes good.  Don’t let that deter you.  It gets good one you fry ‘er up.

-I put the extra in the fridge.  You can also freeze them and put them in microwave to reheat.