Indian Chicken Tikka Masala

Chicken Tikka Masala

From: Rochelle

I got this recipe from my friend Kate at a Favorite Things party. Wow! I can see why it is one of her favorite things! This actually tastes authentic. We LOVED it!! Yummy!

Marinade:

1 Cup	Plain Yogurt
1 Tablespoon	Lemon Juice
2 teaspoons	Ground Cumin
1 teaspoon	Ground Cinnamon
1 teaspoon	Cayenne Pepper
1 teaspoon	Black Pepper
2 teaspoon	Ground Ginger (I used fresh)
1 teaspoon	Salt
3	Boneless, Skinless Chicken Breasts

Combine all marinade ingredients, then pour over chicken and refrigerate at least 1 hour. Grill or cook chicken and discard marinade. Cut or shred chicken to prepare for sauce.

Sauce:

1 Tablespoon	Butter
1/2	Onion- Slivered
1 Clove	Garlic-Minced
2 teaspoons	Ground Cumin
2 teaspoons	Paprika
1/2 teaspoon	Salt
2 (8oz) Cans	Tomato Sauce
1 Pint	Cream
1/4 Cup	Cilantro-chopped
1	Jalapeño Pepper- finely chopped, if desired

Melt butter in a large skillet over medium heat. Add onions and caramelize until soft and brown. Add garlic and sauté for 1 minute. Add cumin, paprika, jalapeño, and salt and toast the spices for less than a minute. Stir in tomato sauce and cream while it is on low heat. Simmer on low until it thickens (about 20 minutes). Add cooked chicken and simmer 10 minutes. Garnish with fresh cilantro and add a little plane yogurt or sour cream. Serve over hot rice! Yum! 

Crepes

Crepes
What a fun, easy and fancy dessert to eat in minutes. I love having extras in the frig for a quick treat! Pam

1 1/2 c hard white wheat flour
1/8 t. salt
5 eggs (we use 2 whole eggs and 4 egg whites)
2 c milk (soy works well)
1/2 c sugar
1/4 c butter melted (Smart Balance is good)
1 t. vanilla

Combine all ingredients and mix well with a blender or whisk.
Heat a large skillet to medium (I use a 12" for large crepes), lightly grease, pour about 1/4 cup in the middle, depending on size of pan and spread thinly with a spatula or a crepe stick. Do this quickly as it will begin to cook immediately and can be hard to spread otherwise. The crepes can be very thin as the egg mixture is very strong. Cook about 1 min. on each side.
Filling: endless ideas! We enjoy plain Greek yoghurt with strawberries and on the top, light whipped cream drizzled with Hershey's chocolate syrup. YUM!
These crepes are also yummy all by themselves. Cook a little longer until crisp and they're similar to some European cookies.

Tortellini Soup

From: Rochelle

This was one of my FAVORITE soups growing up. . . which actually surprises me now because it is loaded with veggies! It is a broth base, loaded with lots of yummy vegetables, is flavorful, and my favorite. . . has tortellini in it! This is a great winter-time soup that is tasty and will also help with those new year's resolutions!

Tortellini Soup 

Ingredients:

2 Cans	Chicken Broth
1	Med Red Pepper- cut in long sticks
1	Large carrot- chopped
1	Stalk of celery- chopped
1	Stalk of broccoli- chopped
1/4 lb	Spinach- cut into long strands (I sometimes just use frozen spinach)
1	Small onion-chopped
2 t	Olive Oil
1 2/3 C	Water
1/2 t	Basil
1/4 t	Salt & Pepper
1	Bay Leaf
1 pkg (9 oz)	Cheese Tortellini (found in the freezer section)

Sauté onion till tender, about 5 minutes. Add broth, water, and all vegetables except broccoli and spinach. Boil and simmer for 15 minutes. Add noodles and broccoli, simmer for 8 minutes. Add spinach and remove bay leaf. Serve.

Yield: 4 servings

Pumpkin Pizza

From: Rochelle

Last night, Austin's work had an iron chef competition. Of course I was ALL over that one! The secret ingredient: Pumpkin! Huzzah! My favorite! I was this close () to making my favorite double layer pumpkin cheesecake, but I am SO glad I didn't because two others made it to the competition. I decided to make Pumpkin Pizza and oh my goodness readers, it was delightful! The best part? We won! : ) Try it out to break up your regular pizza night. It reminded me of something you would see at California Pizza Kitchen.

Pumpkin Pizza
Adapted from About.com

Ingredients:

2 C	*Roasted Pumpkin, Cubed
1 T	Basil Pesto (If you don't have this, use 2 t basil + 1 t garlic powder)
1	Prepared Pizza Dough
3/4 C	Cheese of your Choice (I used cheddar, but Mozzarella or Colby jack would be good)
2 T	Cashews, salted, roasted, and crushed
3/4 C	White Cream Sauce (See Recipe Below)
1/4 C	Feta Cheese, Crumbled (Goat cheese would be yummy too!)
2 T	Parmesan Cheese, grated
Garnishes	Extra Chopped Cashews and Parmesan Cheese, and Parsley (dried or fresh)

Preparation:

1. Preheat the oven to 500 degrees.

2. Gently toss roasted pumpkin with basil pesto to lightly coat evenly. Set aside.

*To roast Pumpkin, I cut a sugar pumpkin in half, scooped out the seed and placed, cut side down in a glass dish. I added 1/2" of water to the bottom and covered in plastic wrap. I then cooked in the microwave for about 15-20 minutes. After which I carefully removed the plastic wrap, drained the water, and turned cut side up and placed into a 500 degree oven until browned, about 10-15 minutes.

3. Roll out pizza dough and spread evenly with a layer of white sauce and cheese. Add crushed cashews and cubes of pumpkin. Drizzle with white cream sauce.

4. Scatter crumbled feta cheese and grated Parmesan evenly over the surface.

5. Cook pizza for 7 to 10 minutes at 500 degrees Fahrenheit until lightly browned. Remove from the oven and cut into slices.

6. Garnish with parsley, extra cashews and Parmesan cheese before serving.

White Sauce

3 T	Butter or Smart Balance
1/4 C + 2 T	Flour
1 1/2-2 C	Milk
1/2 t	Garlic Powder
1 t	Italian Seasoning (or basil/Oregano mix)
Dash	Salt and Pepper, to taste
1/3 C	Cheese of our Choice (Parmesan, Cheddar, or Colby Jack work well

Preparation:

1. Melt butter in a medium saucepan and add in flour, stirring until thick and pasty.

2. Slowly add milk, whisking together constantly to avoid lumps. Add garlic powder, Italian seasoning, salt and pepper and simmer for 3-4 minutes, or until thickened.

3. Stir in grated cheese until welted. Sauce will thicken further as it cools, so add in a bit more milk if needed.

This recipe makes more than enough white sauce for one large pizza.

Calzones

Calzones

by Pam

Pizza Dough

(makes four 8" rounds)

1 TB instant yeast (SAF is my favorite brand)

1 tsp honey

2 TB oil

1 C warm water

1 tsp salt

1 T. minced rosemary, optional

2 1/2 C. Whole Wheat Flour (hard white wheat is best)

Dissolve yeast in the warm water. My favorite herb to add to the dough is rosemary. Stir in remaining ingredients and beat vigorously about 50 strokes, until all is combined. Cover with plastic and let it rest 5 minutes while you prepare the toppings. Parmesan cheese is way less fat than other cheeses and much stronger flavor.

Form dough into 4 rounds. Fill one side with steamed veggies such as carrots, onions, sweet bell peppers, olives. We like turkey pepperoni or sausage. Sprinkle with parmesan cheese. Fold unfilled side over filling and crimp edge. Bake at 400 degrees F for about 15-20 mins. Top with warmed pizza sauce and enjoy. These freeze great.

Shepherd's Pie

Shepherd's Pie

by Pam

6 large potatoes, peeled and cubed

1 tablespoon butter

1 finely chopped onion

2 cups chopped celery

1 red pepper, chopped

2 cups peas

salt and pepper to taste

8-10 carrots, chopped

1 tablespoon vegetable oil

1 pound lean ground beef

1 teaspoon crushed fennel, optional

4 tablespoons all-purpose flour

2 tablespoon ketchup

1 tablespoon worstershire sauce

1 1/2 cups beef broth or Bragg's Amino Liquid

Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Season with salt and pepper to taste; set aside.

Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F.

In a large frying pan add onion and red pepper and cook until clear. Add ground beef, fennel and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.

Spread the ground beef in an even layer on the bottom of a 9 x 13 casserole dish. Next, spread a layer of mashed carrots, then peas and top with the mashed potato mixture and sprinkle with paprika.

Bake in the preheated oven for 30 minutes, or until golden brown.

Szechwan Stir Fry

Szechwan Stir Fry

This was a new recipe for us tonight. It tasted very authentic and the spice combination was very different and delicious. Also a great way to eat tons of veggies! Enjoy! Pam

Yield 4 servings

2 hamburger patties

2 teaspoons cornstarch

1 T. soy sauce or Bragg's Amino liquid

3 T. Bragg's Amino Liquid

1/2 teaspoon Chinese five-spice powder (recipe below)

1/2 cup water

2 tablespoons canola oil, divided

1 cup sliced fresh carrots

1 medium green or red pepper, julienned

1 cup sliced celery

2 cups chopped red cabbage

1 cup chopped onions

6 cups torn fresh spinach

Hot cooked rice

Chinese 5 Spice Powder Recipe

Ingredients:

1 tsp. ground Szechwan pepper

1 tsp. ground star anise or plain anise

1-1/4 tsp. ground fennel seeds

1/2 tsp. ground cloves

1/2 tsp. ground cinnamon

1/2 tsp. salt

1/4 tsp. ground white pepper

Directions

Cook meat in 3 T. soy sauce or Bragg's liquid. Remove from pan.

In 1 T. oil, stir fry vegetables until crisp-tender.

In a bowl, combine the cornstarch, bouillon, five-spice powder and water until smooth; set aside. .

Add mixture to vegetables and cook and stir for 2 minutes. Add spinach and beef; cook and stir until spinach is wilted and beef is heated through. Serve over rice if desired.

Honey Mustard Chicken and Cheesy Cauliflower Gratin

From: Rochelle

I mentioned on my personal blog that this meal would probably put my foods teachers off because it does not meet the "color appeal" aspect of making meals look "pretty". BUT, it was what sounded good, and it was delish, SO . . I had to share. : ) This made a perfect Sunday dinner.

Honey-Mustard Crock-pot Chicken


3-5 Chicken breasts
1 C Honey Dijon Mustard Dressing (I made my own but you can buy it : )
1 Can Cream of Chicken Soup
1/2 C Water

Mix together the Honey Dijon Mustard Dressing, Cream of chicken soup, and water in a small bowl. Place the chicken breasts in the crock-pot and pour the mixture over the chicken. Cook on high for 6 hours.

*We served ours with cooked barley. I just threw it in my rice cooker and it turned out great. 2 parts water to 1 part barley. I also added some chicken broth to the water so it added a nice flavor.



Cheesy Cauliflower Gratin
Adapted from a william-sanoma cooking class

1 head of cauliflower (about 3 lbs.) chopped into small pieces and cored
Olive Oil
Kosher Salt and Pepper
2 Tbs. Smart Balance (Butter)
2 Tbs. Flour
1 C Warm Milk (I used soy milk mixed with 1 t cornstarch)
1 C Shredded sharp cheddar cheese
1/8 tsp Cayenne Pepper
1/8 tsp grated nutmeg
Breadcrumbs (Optional)

Preheat the oven to 425 degrees F.

Lay out the cauliflower pieces on a baking sheet and drizzle with olive oil, then sprinkle with salt and pepper. Roast the cauliflower for about 10-15 min, stirring every 5 minutes until it is crisp-tender and starting to brown on the edges.

While the cauliflower is cooking, start on the sauce. In a saucepan, over low het, melt the butter. Whisk in the flour and stir constantly until it makes a paste. Cook for about 2 minutes. Slowly add the milk while whisking to help it absorb. If you pour in the milk too fast your sauce will be clumpy. Simmer until the mixture thickens, about 2 mins. Add the cayenne pepper and nutmeg and season with salt. Then add the cheese and stir until it is a smooth sauce.

Take the cauliflower from the oven and put it in a greased 2-quart casserole dish. Pour the cheese sauce over the cauliflower and coat. Sprinkle an even coat of breadcrumbs on top (optional). Bake until it is bubbly and the top is browned, about 20 min. Let cool about 5 min before serving.

Serves about 6.

*This recipe was Austin's favorite! He wanted more of this than of the chicken!

Chicken Spinach Alfredo Pizza

From: Rochelle

I already have posted on here a Chicken Alfredo Pizza, but I made this version and I had to share! I finely chopped up some spinach in my food processor and mixed it in with my alfredo sauce. Added some extra nutrients without anyone knowing. ; ) I also added turkey bacon on it which tasted heavenly! Just two modifications that really bumped up the YUMMY factor on this favorite!

Chicken Spinach Alfredo Pizza


Pizza Crust:
1 C All-Purpose Flour
2 C Whole-Wheat Flour
1 T Instant Yeast
1/2 tsp Salt
2 T Olive Oil
1 C (+ maybe 1/4 C if it is too dry) Warm Water

Mix ingredients together until well combined. You might have to add a little bit of water until it is a good moist dough. Add water 1-2 tablespoons at a time. Knead on a lightly floured surface for about 5-6 minutes. Let rest for 5 minutes. Roll out dough into the size of pizza you would like. Flour the top of the dough and fold in quarters. Transfer to a greased pizza pan and carefully unfold. Let rise in a warm oven for about 10 minutes (or until desired thickness). Bake the crust at 400 degrees for about 7 minutes. Take out from the oven, put on the sauce and toppings, and then put back in the oven for about 7-10 minutes. Let cool , cut and eat!

*Tip: If you don't have a pizza cutter, try using clean scissors to cut your pizza. It works BEAUTIFULLY!*

Toppings:
1/2 Jar Ragu Alfredo Sauce +1 large handful of spinach finally chopped- mix together
1 Chicken breast cooked and chopped to bite-sized pieces*
4 slices of turkey bacon cooked until crispy
1/2 Onion- sliced - (I sauteed them in the same pan as the bacon ; )
Your choice of cheese, grated for on top

*I baked mine in the oven with olive oil drizzled over it, salt, pepper, a little bit of poultry seasoning, and oregano at 400 degrees for about 1 hour covered with tin foil and it tasted wonderful!

Cinnamon Banana Whole-Wheat Crepes

From: Rochelle

For the Forth of July, I wanted to make a special breakfast. Cinnamon Banana Crepes with strawberries sounded perfect for a light breakfast before a heavy BBQ filled day! These are so quick to make because you blend everything in your blender, and then they pour easily into your pan BEAUTIFULLY! And, they are whole-wheat- BONUS!

Cinnamon Banana Whole-Wheat Crepes

Adapted from Alton Brown's Crepe recipe

Yield: Approximately 10-12 crepes, depending on size.

Ingredients

2	Large Eggs
3/4 C	Milk
1/2 C	Water
1 C	Whole-Wheat Flour
3 T	Melted Butter
1	Ripe Banana
1 tsp	Cinnamon
	Extra Butter to coat the pan

Directions

1. In a blender, combine all of the ingredients and pulse for 10 seconds. Alton Brown says to place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.I will be honest, I did not do this. . . I just cooked them right away and had no problems. 

2. Heat a small non-stick pan. Add butter to coat-very importaint! I used Smart Balance. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly.(I put the lid on the pan so it cooks it quicker.) Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. I think the banana and whole-wheat in these makes them a little thicker than normal crepes, but they are SO yummy!

3. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation:  Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation: Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

Ravioli with Zucchini

From: Rochelle

At this time of year, EVERYONE's garden starts producing WAY too much Zucchini than one knows what to do with. I LOVE Zucchini grilled, roasted, even raw. This dish is SO easy and SO yummy .  . and, it uses Zucchini! I got this recipe from my Fast & Healthy Cookbook (by Pillsbury). I love that cookbook! Everything I make from it is WONDERFUL and full of flavor! Enjoy this wonderful light summer dinner idea.

Ravioli with Zucchini

From Fast & Healthy, Pg. 234

1 (9 oz) pkg. refrigerated cheese or beef filled ravioli (I got some WAY yummy beef ones that were on sale!)

3 C Zucchini, julienne-cut

1/2 C green onions, sliced

1 med. red bell pepper, coarsely chopped

1/2 t garlic powder

1/2 t dried basil leaves ( I get the basil from Christopher Ranch in a jar; it tastes fresh, but lasts a  LONG time in the fridge).

1/4 t Salt

1/8 t Pepper

1/4 C Water

1/2 t low sodium chicken-flavor instant bouillon

1 oz (1/4 C) shredded reduced-fat Mozzarella Cheese

1. Cook ravioli to desired doneness as directed on package.

2. Meanwhile, spray large nonstick skillet with non-stick cooking spray. Heat over medium-high heat until hot. Add zucchini, onions, bell pepper, garlic powder, basil, salt and pepper. Cook and stir 3 to 5 minutes or until vegetables are crisp-tender.

3. Drain ravioli; rinse with hot water. Add ravioli, water and bouillon to vegetable mixture; mix gently. Cook over medium-low heat for an additional 3 to 5 minutes or until thoroughly heated, stirring occasionally. Add cheese; toss gently to combine. 

Makes: 4 (1 Cup) servings

Smothered Salsbury Steaks

From: Rochelle

These are SO good! I made these for our anniversary dinner! You can make them with ground beef, but I decided to use ground turkey instead it tends to be a little bit healthier and less fat. You have GOT to try these!

Smothered Salbury Steaks
Adapted from: <http://www.onelovelylife.com/?p=2467>

Ingredients:

1lb ground turkey

1/2 packet dry onion soup mix (or 2 1/2 Tbsp homemade)

1/2 tsp salt

1/2 tsp pepper

1/4 tsp garlic powder

1/4c milk

1/4c fresh bread crumbs (I actually used oatmeal and ground it up to be finer)

1 egg

1 1/2 Tbsp Worcestershire sauce, divided

2-3 Tbsp olive oil

2 Tbsp butter

1/2lb baby bella (or cremini) mushrooms, halved or quartered, if large (I left these out-Austin no likey)

1 onion, sliced

1 clove garlic, minced

2 Tbsp flour

1 1/2c beef broth (can use 1 1/2tsp bouillon and 1 1/2c water)

Directions:

In a medium bowl, combine ground turkey, soup mix, salt, pepper, and garlic powder. Add milk, bread crumbs (or oats), egg and 1 Tbsp Worcestershire sauce and mix with your hands until combined (try not to over-mix, as this can make the patties tough). Divide into 6 equal portions and shape into patties.

In a large saute pan, heat 2 Tbsp olive oil and 1 Tbsp butter over medium-high heat. Working in batches, brown the patties on both sides and place in a 9×13″ baking dish. Set aside and reduce heat to medium. Add mushrooms (if you are going to add them) to the pan and cook 4-5 minutes or until browned and tender. Season with salt and pepper and sprinkle over the patties.

Return pan to medium heat and add onions. Add a little more olive oil if necessary to keep the onions from sticking. Cook onions until golden and tender, about 5-6 minutes. Season with salt and pepper and sprinkle over the patties.

Add remaining butter, olive oil, and the flour to the pan. Stir over medium heat 1-2 minutes. Pour in beef broth and remaining 1/2 Tbsp Worcestershire sauce and stir to dissolve flour mixture. Cook 3-4 minutes over medium heat or until thickened to desired consistency. Pour gravy over patties, mushrooms, and onions.

Cover baking dish with foil and bake at 375 degrees for 30 minutes. Serve warm with your favorite side dishes.

Serves 4-6.

* A note on the onion soup mix: If you want to make your own, you can combine 3/4c dried minced onion, 1/3c beef bouillon (msg-free), 4 tsp onion powder, and 1/4tsp sugar. 5 Tbsp of this mix is equal to 1 packet of soup mix.

Turkey Roll-Ups

From: Rochelle

My mom would make these often for Baby-showers or wedding showers. They are super yummy, super easy, and make for a great lunch, appetizer, or after-school snack! A summer version of a thanksgiving classic. Yum!

Turkey Roll-Ups

8 Tortillas (If you can find flavored kind, those are the best!)
8 oz Cream Cheese* (Softened a little so it is spreadable)
1 small Can of Cranberry Sauce
Lettuce
Turkey Lunch Meat
Toothpicks

* I use the 1/3 less fat kind.They also have fat free! You can also mix in herbs or flavoring of your choice. in the cream cheese.

1. Lay out a tortilla
2. Spread an even layer of cream cheese. . . on the side near the closure, put hardly if any cream cheese. . . it will ooze out.
3. Spread about a tablespoon of cranberry sauce over the tortilla only on half,  (away from the closure side).
4. Lay on the Turkey! Put however many you would like. I put about 2-3 slices per roll.
5. Lay on a leaf of lettuce.
6. Roll 'er up tight! Everything has a tendency to ooze out towards the closure to try to "grab" everything as your roll it so it doesn't slide out.

7. Put toothpicks in your roll so it doesn't open up. If you look in the picture, I put the toothpick wherever the tortilla stops, which isn't always in the same place. You can put it in the fridge/freeze for just a little while to help set it up a little before you cut them. You can cut in half for a wonderful lunch, or put multiple toothpicks in and cut for a party!

Italian Stir-Fry

From: Rochelle

With finals coming up, I wanted a quick dinner that was filling, light, and packed full of nutrients! I got the original idea for this recipe from a neighbor of mine. I really like this dish and is great for vegetarians! Don't get thrown-off by the word stir-fry. It is not your typical stir-fry. .

Italian Stir-Fry
 1/2 Onion-Sliced
1 Small Zucchini-sliced
1 small yellow squash-sliced
1/2 C Carrots- Large shreds
1 C Brown Rice-Cooked
1 T Italian Seasoning
Olive Oil
Salt & Pepper to taste
Tomatoe Pasta Sauce

1. Saute the onions in a fry pan until they are slightly brown.
2. Add the squash, zucchini, and carrots to the pan and cook until desired tenderness. I like mine still semi-crunchy. As they are cooking drizzle olive oil over them and add salt, pepper, and Italian seasoning.

3. Add the cooked rice to the pan. Can add as much or as little as you would like. We had leftover rice in the fridge, so we just used what we had.
4. Add about 1 cup of pasta sauce. Add more if desired.

It's quick, easy, and VERY healthy! Enjoy!

Fajita Pizza

From: Rochelle

This dinners is SUPER quick and easy and a twist on two favorites!

Fajita Pizza
1/2 Onion- Sliced
1/2 Red Bell Pepper
1 Chicken Breast, thawed and cut into strips
Fajita Seasoning * See below -can also buy package at the store.
Tomatoe Sauce or Pizza Sauce
Tortillas

1. Saute the chicken strips in a fry pan. Sprinkle  1 tablespoon of the fajita seasoning over the chicken as it cooks.
2. Once the chicken is cooked, add the onions and bell peppers and saute until tender. You might need to add a little bit of water (abt. 1/4 C)  to the pan if things start to stick.

3. On a cookie sheet, put out two tortillas. Spread each tortilla with red sauce or pizza sauce. Top each tortilla with the chicken/onion/pepper mixture. If you would like you can top with cheese.

4. Place the fajita pizzas under the broiler for about 4-5 mins until the tortilla is crispy. Top with sour cream if you would like!



Fajita Seasoning

• 3 Tbsp. cornstarch
• 2 Tbsp. chili powder
• 1 Tbsp. salt
• 1 Tbsp. paprika
• 1 Tbsp. sugar
• 2-1/2 tsp. crushed chicken bouillon cube
• 1-1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp cayenne pepper
• 1/4 tsp. crushed red pepper flakes
• 1/2 tsp. cumin

Creamy Cajun Rice

From: Rochelle

So the other night, I was in the mood for some sort of comfort food. Something warm, but had a bite to it. I made the recipe up and thought I would share. I really liked it. Hopefully someone out there will to.

Cream Cajun Rice

2 C	Brown Rice-Cooked
2 Cloves	Garlic-Minced
2 T	Cajun Seasoning
1/4 C	Dried Onions
1 Can	Cream of  Chicken Soup
1 C	Water
2 T	Worcestershire sauce
1 T	Mustard
	Salt & Pepper
1	Sweet Red Bell Pepper- diced
1 C	Frozen Spinach
4 Strips	Turkey Bacon

1. Cook rice in a rice cooker or on the stove. 

2. In a separate pan, cook turkey bacon until it is starting to brown and crispy. Remove. 

3. In the same pan, saute the garlic and add the seasonings and onions to toast them and bring out the flavor. 

4. Add cream of chicken soup, water, Worcestershire sauce, Mustard, salt and pepper. 

5. While sauce is simmering, cook the frozen spinach in the microwave until cooked and warm. Drain.

6. Add spinach,  bell pepper, and crumbled turkey bacon into the sauce. 

7. Mix rice with sauce and veggies. Can bake at 350 degrees for 20-30 mins with Parmesan cheese sprinkled on top or eat right away. 

Spaetzel with Thyme-Browned Butter

From: Rochelle

Austin found this recipe in our "Williams-Sonoma" new American Cooking cookbook. We had never heard of Spaetzel before, but it is a German dumpling-like noodle. We made a few adaptions, but it turned out really good! Both Austin and I said that it seemed like something you would get at a fancy restaurant. Perhaps Valentine's dinner? ; )

Spaetzle with Thyme-Browned Butter


2 C All purpose flour
2 Eggs
1/2 C Cream
1/4 C Milk
2 T Parsley
2 T Thyme
1/4 t Salt
1/4 t Ground Pepper
1/8 t Nutmeg
1/2 C Unsalted Butter

1. In a bowl, stir together the flour, eggs, cream, milk, 1 tablespoon of the parsley, the teaspoon of the thyme, salt, pepper, and nutmeg. Beat until the dough is smooth and elastic.

2. Fill and large pot three-fourths full of water and bring to a boil. Reduce the heat to a steady simmer.

3. Scoop out about 1/4 cup of the dough and press it through a colander or ricer directly into the simmering water. (You bascially need something with big holes that the batter and drip through. ) Simmer until the dough pieces remain floating on the surface, about 2 minutes. Lift out with a slotted spoon, draining well, put into a serving dish, cover, and place in a low oven to keep warm. Repeat with the remaining dough. The spaetzle may be kept warm in a low oven for 10-15 minutes before serving.

4. In a small saucepan over medium-low heat, melt the butter with the remaining thyme. Cook, shaking the pan occasionally, just until the butter turns from yellow to medium brown, about 7 minutes. (Be careful. If cooked too long, the butter may burn, but if not cooked long enough, it will lack the nutty flavor characteristic of brown butter. )

5. Drizzle the spaetzle with the thyme-brown butter, sprinkle with the remaining parsley, and toss to mix. Transfer to a warmed serving bowl and serve immediately.

 In case anyone was wondering. . . . we coated the asparagus with salt, pepper, olive oil, and a little bit a thyme and roasted them under the broiler.  SO good!