Monthly Archives: March 2012

Mexican Quinoa Casserole…Vegan/Vegetarian OR not!

30 Friday Mar 2012

Posted by in New Favorite, Skinny, Vegan

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I love quinoa! There, I’ve said it. I love quinoa salad and always looking for new ways to cook with this protein-rich, healthy grain. This Mexican Quinoa Casserole is now an honored member of my recipe collection. I made the recipe without the ground beef and taco seasoning, enjoying every wonderful bite! If you are vegan, make it without the ground beef and substitute a vegan cheese. If you’re a meat lover, go for the whole enchilada…um, I mean casserole!

Colorful ingredients for Mexican Quinoa Casserole

MEXICAN QUINOA CASSEROLE

Mexican Quinoa Casserole served with sour cream

1 14.5 ounce can diced tomatoes
1 14.5 ounce can black beans, drained and rinsed
1 cup canned corn
1/4 cup green chiles
1/4 cup salsa
1/3 cup broth (vegetable or chicken)
1 cup toasted quinoa
1 pound lean ground beef (optional)
2 tablespoons taco seasoning mix (optional)
3/4 cup water (optional)
1 cup cheddar cheese, grated
sour cream
chopped fresh cilantro
wedge of fresh limes

1. Preheat oven to 400 degrees.
2. Mix together the tomatoes, black beans, corn, chiles, salsa, broth, and quinoa. Pour into a greased 2 quart baking dish and cover with baking lid or foil.
3. Bake for 30 minutes. Remove and stir and bake another 30 minutes.
4. While the quinoa is baking, brown the ground beef. Add taco seasoning and water. Simmer until water has evaporated. Stir in beef mixture with quinoa mixture. Top with grated cheese and brown under the broiler.

Mexican Quinoa Casserole ready for the broiler

5. Serve with sides of sour cream, fresh cilantro and lime wedges.

Adapted from food.com by Captain’s Lady

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WACKY CHOCOLATE CAKE…childhood memories

27 Tuesday Mar 2012

Posted by in My Roots

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It was a special treat when my Mother made chocolate cake WITH hot chocolate sauce, topped with a scoop (or two) or vanilla ice cream.  I can vividly remember my Mother making the cake, putting it in the back porch to cool then making the sauce at the last-minute before serving.  Don’t be stingy with the sauce.  I love it when the cake soaks up the sauce and the cold ice cream compliments the yummy, chocolate-drenched cake.

Wacky Chocolate Cake with Hot Chocolate Sauce

Wacky Chocolate Cake was popular during the depression since the recipe did not call for eggs, milk or butter all of which were scarce during the Great Depression.  This cake, without the hot chocolate sauce, is a great vegan chocolate cake or good for those with sensitivity to dairy products.  Just make sure the cocoa is dairy free!

This weekend I made this for my daughters and their guys.  I am certain I have not made this recipe for over 20 years but a flood of childhood memories came rushing back.   I talked to my sister about the recipe and she recalls our Mother referring to the recipe from our Grandmother Mary Smaha. She also recalls that our Mother would say that you need to add enough cocoa powder to the dry mixture, to where it looks like cinnamon.  After discussing this memory, we decided it would be fun to try adding a little cinnamon to the hot chocolate sauce next time.  I’m not waiting another 20 years to try this version!

Have a little chocolate cake with hot chocolate sauce today to celebrate your inner child and your fond memories!

WACKY CHOCOLATE CAKE

Wacky Chocolate Cake

3 cups flour
2 cups sugar
6 tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt
12 tablespoons vegetable oil
2 tablespoons vinegar
2 teaspoons vanilla
2 cups water

1. Mix flour, sugar, cocoa, soda and salt. Add oil, vinegar, vanilla and water. Do not use a mixer and do not sift flour. Pour in greased 9×13″ pan.
2. Bake 45 minutes at 350 degrees.

HOT CHOCOLATE SAUCE

Hot Chocolate Sauce

1 cup sugar
1 rounded tablespoon cocoa
pinch salt
1 tablespoon white Karo
2 tablespoons butter
1/2 to 2/3 cup milk

1.Mix all ingredients together (except vanilla) and bring to a rolling boil. Boil 1-2 minutes. Remove and add vanilla and let set for a few minutes.
2.Serve warm over individual pieces of chocolate cake. This recipe is enough for an 8×8″ cake pan. Double the recipe for a 9×13″ cake.

Plantains…not your ordinary banana

23 Friday Mar 2012

Posted by in Nicaragua

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During a recent trip to Nicaragua, plantains (plátano in Spanish) were served as a side dish at many meals.  I recall having them in Puerto Rico a few years ago but these were especially sweet.  When I returned home, I bought two plantains at the local grocery store and let them turn almost black, the key to having a sweeter plantain.  The plantain looks very much like a banana but is larger and harder to peel.

Fried Plantains

FRIED PLANTAINS

Ripe plantains

2 ripe plantains
Oil for frying (olive or canola oil)

  • Slice off the ends of the plantains, using a sharp knife.  Slit the skin from tip to tip.  Peel the skin off in one piece.

Peeling and preparing plantains

  • Cut the plantain in half crosswise, the in 4 slices across each segment

Peeled and sliced uncooked plantains

  • Heat about 1/2-inch of oil in a skillet over medium heat.
  • Add the plantains, a few pieces at a time, and sauté until lightly browned. Turn and sauté the second side.  To caramelize the plantains cooked for up to 20 minutes on medium to medium-low heat.
  • Remove to a paper towel-lined plate and repeat with the rest of the plantains. Sprinkle with a little salt. Serve hot.

    Frying plantains

This website is a great link to more information about cooking Plantains:

http://latinfood.about.com/od/latincaribbeancuisine101/a/about_plantains.htm

Green Chile Pie…any day, any time

20 Tuesday Mar 2012

Posted by in Family Favorites, New Favorite, New Traditions

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Green Chile Pie hot from the oven

My brother and his wife told me about this dish 20+ years ago and I collected the recipe but never made it…until…this summer.  I had the great fortune of attending a yoga retreat in Copper Mountain Colorado this summer with wonderful gal pals.  Our friend, Sue, made this dish for dinner one evening served with a salad and fruit and VOILA…it was a hit.

This dish is so easy and so tasty….my mouth is watering.  My grown daughters and significant others are also in love with this dish that can be served for breakfast, lunch or dinner.  Only three ingredients.  Can you believe it?  You won’t be disappointed!

GREEN CHILE PIE

7 ounce can of green chiles
3/4 pound shredded, Monterey Jack Cheese
4 eggs

Grease a pie plate.  Spread chiles in bottom of pie plate.  Shred cheese and spread over the chiles.  Beat 4 eggs and pour evenly over the cheese.

Green Chile Pie ready for the oven

Bake at 275 degrees for 1 hour.  Cut into wedges or squares and serve with any of the folowing:  salsa, sour cream, fresh cilantro, guacamole.

Cocoa Roasted Almonds…nuttin’ to it!

16 Friday Mar 2012

Posted by in New Favorite, Skinny

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Everyone in my life knows I’m a little nuts about nuts.  Last week I purchased a box of cocoa roasted almonds at my local King Soopers and loved them!  The bit of sweetness along with the nut crunch and cocoa blast was divine.

Cocoa Roasted Almonds

I searched the web and discovered a low-cal recipe: www.ehow.com/how_5850786_make-cocoa-roasted-almond-recipe.html

They were easy to make and store well.  I had dry ingredients left over, so I tried the recipe with English Walnuts.  They were equally wonderful!  Cocoa roasted almonds and walnuts are my new, favorite afternoon snack!

COCOA ROASTED ALMONDS

1 pound raw, shelled almonds
cooking spray
8 Stevia sweetener packets (next time, I’ll try it with powdered sugar)
1/4 teaspoon popcorn salt
2 teaspoons cornstarch
1/4 cup cocoa powder

Pour the almonds in a large bowl.  Spray the almonds lightly. Toss the almonds and spray again, to assure that the almonds are lightly coated.

In a small bowl, combine the Stevia, salt, cornstarch and cocoa powder. Pour the dry ingredients over the almonds and toss to thoroughly coat the almonds.

Line a baking sheet with parchment or wax paper. Bake at 250 degrees for 25 minutes, stirring every 8 minutes. Remove from the oven and place the almonds (or walnuts) on paper towels. Cool.

Each almond has about 7 calories.

Nuttin’ to it!

Recipe adapted from ehow.com Cocoa Roasted Almonds

Refrigerator Crock Salad…a slaw with many faces

13 Tuesday Mar 2012

Posted by in Family Favorites, New Favorite, New Traditions

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My Mother occasionally made this salad, often with fresh ingredients from her garden.  The last time I made this recipe was 15+ years ago for a Christmas party.  This week I resurrected the recipe and tried it out in several ways.  Each combination was wonderful.

Refrigerator Crock Salad

1)  Side dish to barbecue ANYTHING

2)  Pairs very well with fish and would be GREAT on fish tacos

3)  On a sandwich (daughter Sarah’s fiance, Kyle, put it on a turkey, cheese, and ham salad combo sandwich).  Sounds incredibly weird, but delicious!

Besides being delicious, this salad keeps in the refrigerator for several days.  In fact it just keeps getting better and better.

REFRIGERATOR CROCK SALAD

1 head green cabbage
2 green sweet bell peppers
2 red or orange sweet bell peppers
4 carrots
2 onions
2 teaspoons celery seed
2 cups white cider vinegar
2.5 cups sugar

Shred cabbage, peppers, carrots, onions in a large bowl.  Soak in salt water for 2 hours.  Drain well.

In a separate bowl, combine the vinegar and the sugar.  Pour over shredded ingredients and refrigerate.  Let sit for a minimum of 3-4 hours before serving.

Old Fashioned Roast Beef

09 Friday Mar 2012

Posted by in Family Favorites, My Roots

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I was spoiled rotten, at least food-wise, growing up on the Iowa farm.  Much of the meat my Mother cooked was either raised on our farm (chickens, ducks, hogs) or purchased from local farmers or butchers (beef).  We had a large chest freezer at the farm-house and it was always well stocked.  My Mother probably had a year’s supply of meat, vegetables, fruit, home-made breads and cookies.  She was ready, at a moment’s notice, to whip up a wonderful meal for friends and family that may drop by.

Roast Beef with mashed potatoes, brown gravy, and roasted broccoli and Brussel Sprouts

Roast Beef was a staple at our house and usually prepared in a cast iron dutch oven.  The beef was local and so flavorful and tender, always served with mashed potatoes and brown gravy (never from a can or box).  This week, I was craving Roast Beef and was anxious to try a Chuck Roast I purchased from Two Mile Ranch Market, www.twomileranchmarket.com, at Orchard Road and University Blvd. in Greenwood Village.  All of their beef is natural, Colorado raised and dry-aged.

The beef lived up to my tough Iowa beef standards.  It was so moist and tender, you could cut it with a fork.  I’m anxious to try some other cuts soon!

ROAST BEEF WITH BROWN GRAVY

In a large skillet or dutch oven, add two tablespoons olive oil and brown a 3-4 pound roast on all sides until brown.  Season with salt and pepper.  Add 2 cups of water and reduce heat.  Cover tightly and cook on low heat for 2 1/2 to 3 hours, until tender.  Add water, as needed, to prevent the roast from sticking.

When the roast is tender, remove to platter and cover to keep warm.

Roast Beef

In a covered container add about 1/4 cup flour and 3/4 cup water.  Stir or shake until flour is dissolved.  Pour the flour mixture into hot skillet with roast drippings.  Quickly whisk to blend the drippings with the flour mixture.  Cook until bubbling.   Add water from boiled potatoes to thin the gravy (or tap water).  Simmer for 3-4 minutes, adding additional liquid as needed.   Add salt and pepper to taste.

Simmering Brown Gravy

Serve with mashed potatoes and a vegetable or your liking.

So yummy…just like Mom (or Grandma) used to make!

Cracker Jack Cookies … a favorite recipe from my sister’s recipe box

06 Tuesday Mar 2012

Posted by in Family Favorites

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A few days ago I had the pleasure of enjoying lunch at The Butterhorn Bakery and Cafe in Frisco, CO www.butterhornbakery.com. Their baked goods, and everything else, are wonderful.  After having a wonderful sandwich and soup combo for lunch, I took home a sampling of cookies including Ginger, Oatmeal Raisin, Double Chocolate and White Chocolate Macadamia cookies.  Yum!!!

Cracker Jack Cookie

When I returned home, I was in the mood to make cookies.  After a walk down memory lane, via my recipe box, I rediscovered a cookie recipe my sister, Carolyn, gave me over 30 years ago.  It brings back wonderful memories of Iowa family gatherings.  The cookies are still chewy and crispy, yet moist.  I will not be a stranger to this recipe any longer!

CRACKER JACK COOKIES

1 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups flour
2 cups oatmeal
1 cup coconut
2 cups rice krispies®

Ingredients for Cracker Jack Cookies

1. Cream butter and sugar. Beat in eggs and vanilla. Sift flour, baking powder and soda. Mix well. Stir in the remaining ingredients with a wooden spoon. Drop by teaspoon on greased baking sheet.
2. Bake at 350 degrees for 10-12 minutes.  Remove from baking sheet and cool.

Stuffed Green Peppers with Quinoa…a new twist on an old favorite!

03 Saturday Mar 2012

Posted by in My Roots, New Traditions

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Stuffed Green Peppers with Quinoa

Memories of stuffed peppers in my Mother’s kitchen are sketchy, probably because I wasn’t fond of vegetables as a kid.  My taste buds have matured with age, and I love almost all vegetables.  I decided I would experiment with stuffed peppers and loved this recipe substituting quinoa for rice.  The result was a protein rich, yummy AND healthy dish.    When I made this recipe I only had three green peppers on hand, so I made a small meatloaf with the remaining meat mixture.  Fabulous!  This will also be a new meatloaf recipe to add to my collection.

Mini Meatloaf

STUFFED GREEN PEPPERS WITH QUINOA

6 medium green peppers
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 can (1 lb. 3 oz.) crushed or diced tomatoes
1 can (8 oz.) tomato sauce
1 clove garlic, crushed
1 teaspoon dried basil
1 teaspoon dried oregano
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 egg
1 teaspoon Worcestershire sauce
1 1/2 pounds lean ground chuck
1 1/2 cups cooked quinoa

1. Preheat oven to 350 degrees. Precook quinoa according to package directions.
2. Slice off tops of green peppers and remove seeds and ribs. Rinse peppers. Chop the edible portion of the tops and set aside. Place peppers in a large pot of boiling salt water and simmer for 5 minutes. Remove from water, drain, and cool slightly.

Prepared Green Peppers

3. Heat olive oil in medium size skillet; add chopped onion, celery, and pepper and saute for 3 to 5 minutes. Add tomatoes, tomato sauce, garlic, basil, oregano, salt and pepper. Simmer, uncovered for 10 minutes.

Simmering tomato mixture

4. In a large bowl, beat the egg together with the Worcestershire sauce. Add ground chuck, quinoa, and 1 cup of tomato mixture and mix well.
5. Stuff peppers with meat mixture and place in greased casserole. Pour remaining tomato mixture over the top.

Stuffed, raw peppers

Stuffed raw peppers topped with tomato mixture

6. Bake, uncovered, for 1 hour.