Friday, October 15, 2010
Here is the link to the recipe I used. The only thing I did different was add about 1 tablespoon of honey to the frosting. I was serving the cupcakes to kids and I was not sure how the cream cheese frosting would go over.
For something low-cal I guess they were okay but I was expecting more of a cupcake. Maybe if I had left the frosting off they would have been better. I say this because they are similar to an angle food cake. Even though I did not love them everyone else sure did and the kids devoured them.
Would I make them again - I don't think so or if I did I would do something else for the frosting.
Monday, September 27, 2010
1 - Peel the apples and slice them up.
2 - Place the apples in a crock pot.
3 - Sprinkle cinnamon over the apples - as much or as little as you want - or none at all.
4 - Put the lid on the crock pot and turn it on low.
5 - Let them cook for the next 6 to 8 hours. Stir them every hour or so.
6 - The apples are ready when you can mash them with a fork.
At this point I like to leave them whole but you can mash them up. My family loves to enjoy these apples warm over vanilla ice cream.
Sunday, June 27, 2010
white beans - already cooked and sitting in a bag in the freezer
black beans - already cooked and sitting in a bag in the freezer
I put everything in a crock pot and covered it with water. Then I added the seasoning. Chicken bouillon cubes, salt, pepper, garlic powder, minced onions, thyme and rosemary. I cooked this on high for about 7 hours and here are a couple of pictures of Lily enjoying a snack before dinner. We are going to enjoy this for lunch a few days this week.
Thursday, April 1, 2010
Celery - 2 cups chopped
One onion chopped
as much garlic as you want - chopped
1 package of extra lean ground turkey (when you are cooking the turkey you might need to add one TBS of olive oil)
saute everything together
Add 1 can of tomato sauce, 1/2 can of water and 1 can of whole peeled tomatoes (I crush these by hand as I add them in) (If you want to make a bigger batch and 2 cans of the sauce, 1 can or so of water and 2 cans of the whole peeled tomatoes)
3 cans of red kidney beans - no salt added
Let all of the cook for a bit and then add the season. Start with 1 tsp of each
cayanne pepper (1/2 tsp) - depends on how hot you want it
italian seasoning (I use this in lots of stuff)
salt and pepper
Mix everything up and let it sit for a bit (15 minutes or so)
Taste it because you will need to add more of the seasoning above.
Serve up when it tastes great.
Wednesday, March 3, 2010
I did modify the recipe because I could not find bulgur and I would prefer balsamic vinegar over red white vinegar.
Here is my version:
1/2 cup hulled barley
I served this over 1 cup of spinach.
Bring a large pot of water to a boil. Add the barley and 1/2 teaspoon of the salt; boil for 50 to 55 minutes, until barley is just tender. Drain.
Meanwhile, bring 6 tablespoons of water to a boil in a small saucepan; add the bulgur. Bring the liquid back to a boil, then cover the pot, turn off the heat, and let sit for 25 minutes, until the water is absorbed.
In a large bowl, toss together the vinegar, onion, garlic and remaining salt.
Add the grains to the vinegar mixture while still warm; toss well. Remove the garlic and stir in the beans, tomatoes, basil and olive oil; season with black pepper to taste. Fold in the Parmesan and serve.
I was getting lazy and tired while cooking this and forget or skipped the onion and garlic and that might have made a difference because my version needed some more flavor big time.
Sunday, February 28, 2010
Sunday, February 21, 2010
3 big ones or a one to two handfuls of the baby carrots
1 onion (chopped into large pieces)
1 small lemon (chopped into 8 slices or so)
5 cloves of garlic
2 Tbs olive oil
Salt and Pepper
Rosemary and Thyme (fresh works best but you can use the stuff from the spice aisle as well.
Pre-heat the oven to 350. Wash the chicken and remove the "guts" (heart, liver, etc...). Dry the chicken off. In a large pan place the washed celery, carrots and chopped onions on the bottom of the pan.
Put a little bit of water in the bottom on the pan (about 1/2 inch deep). Place the chicken in the pre-heated oven for about 2 hours. The internal temperature of the chicken should reach around 180.
Remember to baste the chicken every 15 to 30 minutes.
When you take the chicken out make sure to remove the garlic and lemons from inside the bird.
Gravy:Strain off all of the extra veggies pieces, fat, spices, etc... Place the remanding liquid into a sauce pan and add about 1 to 2 TBS of flour. Whisk this constantly until the mixture thickens and now you have a wonderful, yummy gravy. Serve brown rice or mashed potatoes along with your favorite veggie and now you have a wonderful meal.