These are super duper easy. You don't have to be good at baking to make these awesome cookies. I can't stop eating them whenever I pass by the kitchen. Sorry, I didn't count how many of these soft delicious cookies the recipe made.
Here's a few notes on the recipe based on my experience though. First, it may take longer than 10-12 mins. in the oven because it was about 15 mins. for me. And secondly, allow them to cool on your baking sheet for about 5 mins. so they get more solid. If they are still way too soft, they may need to head back into the oven for a couple of minutes more.
----------------------
Lemon Burst Cookies
From: TidyMom
Lemon Burst Cookies
1 box Lemon Cake Mix
1 8 oz. container Cool Whip
1 egg
1/3 cup powdered sugar (for rolling)
Preheat oven to 350°.
In medium bowl, beat cool whip, egg and cake mix until well blended. Dough will be thick and sticky. Drop by teaspoonfuls into a bowl of powdered sugar and roll to coat. Place on parchment lined cookie sheet and bake for 10- 12 minutes.
Friday, August 19, 2011
Thursday, August 18, 2011
Black Beans in Adobo Sauce
This really is the perfect lazy yet tasty dinner. I made this the other night because I had some spare chipotle chile in adobo and black beans thanks to Mama J and Papa B before they moved to Utah. It really only makes about 4 small servings on its own however you can easily round out the meal with some rice and some kind of veggie side. I did a simple salad and brown rice, for example.
I could have made something else but this really doesn't take much time and I wanted to just be with Andy more when he got home. He's been working a lot in the last couple weeks because it's serious crunch time for a project.
Lastly and most importantly, we had some red sangria with this dish. Oh yeah.
-----------------------------------------------
Black Beans in Adobo Sauce
Serves: 4 small servings
From: The Veganomicon
Beans
2 (15 ounce) cans black beans, drained and rinsed
Chipotle adobo sauce
1 large onion, diced
4 garlic cloves, minced
3 tablespoons olive oil
2 chipotle chiles in adobo, minced
2 tablespoons adobo sauce
Directions:
Combine the beans, onion, bay leaf and water in a large saucepan. Bring to a boil, then let boil for 1 minute. Lower the heat to medium and simmer, uncovered, for 40 minutes, until the beans are very tender and about half the water has evaporated. Remove the bay leaf and onion before serving.
While the beans are cooking, prepare the chipotle adobo sauce: In a heavy bottomed skillet over medium heat, saute the onion and garlic in the olive oil until the onion is very soft, 10 to 12 minutes. Stir in the chipotles and adobo sauce, cook for 30 seconds, and remove from heat.
Allow to cool a few minutes, empty the sauce into a food processor bowl, and briefly pulse until a chunky sauce forms. You may also use an immersion blender to do this. Serve the sauce drizzled over individual servings of beans.
I could have made something else but this really doesn't take much time and I wanted to just be with Andy more when he got home. He's been working a lot in the last couple weeks because it's serious crunch time for a project.
Lastly and most importantly, we had some red sangria with this dish. Oh yeah.
-----------------------------------------------
Black Beans in Adobo Sauce
Serves: 4 small servings
From: The Veganomicon
Beans
2 (15 ounce) cans black beans, drained and rinsed
1 bay leaf
3 cups cold water
1 large onion, peeled and halved
salt & freshly ground black pepper
3 cups cold water
1 large onion, peeled and halved
salt & freshly ground black pepper
Chipotle adobo sauce
1 large onion, diced
4 garlic cloves, minced
3 tablespoons olive oil
2 chipotle chiles in adobo, minced
2 tablespoons adobo sauce
Directions:
Combine the beans, onion, bay leaf and water in a large saucepan. Bring to a boil, then let boil for 1 minute. Lower the heat to medium and simmer, uncovered, for 40 minutes, until the beans are very tender and about half the water has evaporated. Remove the bay leaf and onion before serving.
While the beans are cooking, prepare the chipotle adobo sauce: In a heavy bottomed skillet over medium heat, saute the onion and garlic in the olive oil until the onion is very soft, 10 to 12 minutes. Stir in the chipotles and adobo sauce, cook for 30 seconds, and remove from heat.
Allow to cool a few minutes, empty the sauce into a food processor bowl, and briefly pulse until a chunky sauce forms. You may also use an immersion blender to do this. Serve the sauce drizzled over individual servings of beans.
Monday, August 15, 2011
Tomato-Rice Soup with Roasted Garlic and Navy Beans
Tomato-Rice Soup with Roasted Garlic and Navy Beans
Serves: 6
From: The Veganomicon (by the ladies of Post Punk Kitchen)
2 bulbs of garlic
1 Tbsp. of olive oil
1 medium sized yellow onion, diced as small as possible
1 c. long grain brown rice
2 bay leaves
2 tsp. dried thyme
1 tsp. dried marjoram
2 tsp. salt
Several pinches of ground black pepper
2 (28 oz.) cans crushed tomatoes
1 (15 oz.) can navy beans, drained and rinsed (about 1 ½ c.)
Preheat oven 425º. Remove as much of the papery skin from the garlic bulbs as possible and slice off about a ½ an inch from the top of the bulbs so the top of your cloves are visible. Drizzle the top with olive oil. Wrap in a sheet of foil and roast in oven about 40-45 minutes. I recommend placing your foil bundle on a pan just in case any olive oil leaks.
Heat oil in soup pot over medium heat. Sauté onions in oil about 5-7 minutes, until translucent.
Add the rice, and seasonings through pepper and cook, stirring for about 2 minutes. Add the crushed tomatoes, then fill up one of the cans with water twice (56 ounces) and add the water.
Bring to a boil, then lower heat to medium-low, cover, and simmer at least 45 minutes, or until rice is nearly tender.
While the soup is simmering, remove roasted garlic from foil. When it is cool enough to handle, squeeze the roasted garlic out of its skin into a small bowl and smash with a fork to a relatively smooth consistency. Add to the soup when the rice is nearly tender.
When the rice is completely cooked, add the beans and heat through.
Serves: 6
From: The Veganomicon (by the ladies of Post Punk Kitchen)
2 bulbs of garlic
1 Tbsp. of olive oil
1 medium sized yellow onion, diced as small as possible
1 c. long grain brown rice
2 bay leaves
2 tsp. dried thyme
1 tsp. dried marjoram
2 tsp. salt
Several pinches of ground black pepper
2 (28 oz.) cans crushed tomatoes
1 (15 oz.) can navy beans, drained and rinsed (about 1 ½ c.)
Preheat oven 425º. Remove as much of the papery skin from the garlic bulbs as possible and slice off about a ½ an inch from the top of the bulbs so the top of your cloves are visible. Drizzle the top with olive oil. Wrap in a sheet of foil and roast in oven about 40-45 minutes. I recommend placing your foil bundle on a pan just in case any olive oil leaks.
Heat oil in soup pot over medium heat. Sauté onions in oil about 5-7 minutes, until translucent.
Add the rice, and seasonings through pepper and cook, stirring for about 2 minutes. Add the crushed tomatoes, then fill up one of the cans with water twice (56 ounces) and add the water.
Bring to a boil, then lower heat to medium-low, cover, and simmer at least 45 minutes, or until rice is nearly tender.
While the soup is simmering, remove roasted garlic from foil. When it is cool enough to handle, squeeze the roasted garlic out of its skin into a small bowl and smash with a fork to a relatively smooth consistency. Add to the soup when the rice is nearly tender.
When the rice is completely cooked, add the beans and heat through.
Tuesday, August 9, 2011
Lighter Stuffed Shells
Lighter Stuffed Shells
From: The Kitchn
Serves 6-8
12-ounce box jumbo pasta shells
2 cups (16 ounces) cottage cheese, whole or 2%
1 onion, diced small
10 ounces mushrooms, diced small
3-4 garlic cloves, minced
1 teaspoon oregano
pinch nutmeg
10 ounces baby spinach
3/4 cup (about 6 ounces) shredded mozzarella cheese
32-ounce can crushed tomatoes, tomato sauce, or your favorite jarred tomato sauce
1/4 cup (about 2 ounces) finely shredded Parmesan cheese
Pre-heat the oven to 375°.
Boil a large pot of water, add a tablespoon of salt, and cook the pasta shells until barely al dente. You want them a little under-cooked for this dish because they will absorb more liquid in the oven. Set the shells aside to cool.
Set a strainer over a bowl. Pour the cottage cheese into the strainer and allow it to drain for at least 15 minutes. Stir occasionally.
Heat a teaspoon of olive oil in a large skillet over medium-high heat. Add the onions and a healthy pinch of salt, and cook until translucent and beginning to brown, 5-7 minutes. Add the mushrooms and cook until the mushrooms have released their liquid and turned golden, 5-7 minutes. Stir in the garlic, oregano, nutmeg, and another good pinch of salt. Cook until fragrant, 30 seconds.
Turn the heat down to medium. Add as much of the spinach as will fit in the pan and cover with a lid. After a minute or two, uncover and stir the spinach. As it wilts and creates more space, add the remaining spinach to the pan. Continue stirring and steaming until all the spinach is wilted. Uncover the pan and stir the spinach for a few minutes to let the residual liquid evaporate. Remove from heat.
Combine the drained cottage cheese, the cooked vegetables, and the mozzarella in a large bowl. Taste a spoonful and add more salt and pepper if desired.
Pour half of the can of tomatoes into the bottom of a 9x13 casserole or other baking dish. Scoop a healthy spoonful (2-3 tablespoons) of the filling into each shell and arrange them side-by-side in the baking dish. Pour the remaining sauce over the top and cover tightly with foil.
Bake for 30 minutes covered and 10-15 minutes uncovered. The tomato sauce should be bubbling around the edges and look thickened in the pan. Sprinkle the Parmesan over the top of the shells in the last few minutes of cooking. Allow the casserole to sit for 10 minutes before serving.
Leftovers will keep refrigerated for up to a week.
From: The Kitchn
Serves 6-8
12-ounce box jumbo pasta shells
2 cups (16 ounces) cottage cheese, whole or 2%
1 onion, diced small
10 ounces mushrooms, diced small
3-4 garlic cloves, minced
1 teaspoon oregano
pinch nutmeg
10 ounces baby spinach
3/4 cup (about 6 ounces) shredded mozzarella cheese
32-ounce can crushed tomatoes, tomato sauce, or your favorite jarred tomato sauce
1/4 cup (about 2 ounces) finely shredded Parmesan cheese
Pre-heat the oven to 375°.
Boil a large pot of water, add a tablespoon of salt, and cook the pasta shells until barely al dente. You want them a little under-cooked for this dish because they will absorb more liquid in the oven. Set the shells aside to cool.
Set a strainer over a bowl. Pour the cottage cheese into the strainer and allow it to drain for at least 15 minutes. Stir occasionally.
Heat a teaspoon of olive oil in a large skillet over medium-high heat. Add the onions and a healthy pinch of salt, and cook until translucent and beginning to brown, 5-7 minutes. Add the mushrooms and cook until the mushrooms have released their liquid and turned golden, 5-7 minutes. Stir in the garlic, oregano, nutmeg, and another good pinch of salt. Cook until fragrant, 30 seconds.
Turn the heat down to medium. Add as much of the spinach as will fit in the pan and cover with a lid. After a minute or two, uncover and stir the spinach. As it wilts and creates more space, add the remaining spinach to the pan. Continue stirring and steaming until all the spinach is wilted. Uncover the pan and stir the spinach for a few minutes to let the residual liquid evaporate. Remove from heat.
Combine the drained cottage cheese, the cooked vegetables, and the mozzarella in a large bowl. Taste a spoonful and add more salt and pepper if desired.
Pour half of the can of tomatoes into the bottom of a 9x13 casserole or other baking dish. Scoop a healthy spoonful (2-3 tablespoons) of the filling into each shell and arrange them side-by-side in the baking dish. Pour the remaining sauce over the top and cover tightly with foil.
Bake for 30 minutes covered and 10-15 minutes uncovered. The tomato sauce should be bubbling around the edges and look thickened in the pan. Sprinkle the Parmesan over the top of the shells in the last few minutes of cooking. Allow the casserole to sit for 10 minutes before serving.
Leftovers will keep refrigerated for up to a week.
Tuesday, July 12, 2011
Peach Crunch Cake
I have made this using various fruits, cake mixes and toppings. Quick, easy, and good. Bakerella is one of my favorite baking blogs because it is just so pretty and fun. Plus, her recipes are just so fabulously indulgent.
Peach Crunch Cake
From: Bakerella
24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts
Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.
xXx
Peach Crunch Cake
From: Bakerella
24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts
Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.
xXx
Saturday, July 9, 2011
Red Lentil Thai Chili
This is an odd fusion dish but so very tasty.
Red Lentil Thai Chili
From: Post Punk Kitchen
Olive oil (1 teaspoon to 2 tablespoons, however much you feel like using)
1 large yellow onion, diced medium
1 red bell pepper, seeded and diced medium
3 cloves garlic, minced
2 tablespoons chili powder
1 ½ lbs sweet potatoes cut into ¾ inch chunks
1 cup red lentils
1 teaspoon salt
4 cups vegetable broth
2 15 oz cans kidney beans, drained and rinsed
2 tablespoons Thai red curry paste
1 15 oz can low-fat coconut milk
28 oz can diced tomatoes
½ cup fresh cilantro, plus extra for garnish
Limes for garnish (optional)
Preheat a 4-quart pot over medium heat. Saute onions and pepper in oil with a pinch of salt, for 5 to 7 minutes. Add garlic and saute a minute more.
Add chili powder, sweet potatoes, lentils, salt and vegetable broth. Cover and bring to a boil. Let it boil for 15 to 20 minutes, stirring occasionally to prevent burning. When lentils are cooked and sweet potatoes are tender, add the remaining ingredients and heat through.
Taste for salt and seasoning, top with cilantro and lime and serve!
xXx
Red Lentil Thai Chili
From: Post Punk Kitchen
Olive oil (1 teaspoon to 2 tablespoons, however much you feel like using)
1 large yellow onion, diced medium
1 red bell pepper, seeded and diced medium
3 cloves garlic, minced
2 tablespoons chili powder
1 ½ lbs sweet potatoes cut into ¾ inch chunks
1 cup red lentils
1 teaspoon salt
4 cups vegetable broth
2 15 oz cans kidney beans, drained and rinsed
2 tablespoons Thai red curry paste
1 15 oz can low-fat coconut milk
28 oz can diced tomatoes
½ cup fresh cilantro, plus extra for garnish
Limes for garnish (optional)
Preheat a 4-quart pot over medium heat. Saute onions and pepper in oil with a pinch of salt, for 5 to 7 minutes. Add garlic and saute a minute more.
Add chili powder, sweet potatoes, lentils, salt and vegetable broth. Cover and bring to a boil. Let it boil for 15 to 20 minutes, stirring occasionally to prevent burning. When lentils are cooked and sweet potatoes are tender, add the remaining ingredients and heat through.
Taste for salt and seasoning, top with cilantro and lime and serve!
xXx
Friday, July 8, 2011
Dal Palak
No witty post today. I am crunched for time. As always, serve this with a nice warm naan bread.
Dal Palak
From: The Kitchn
Makes 8 cups
1 large onion, diced
2 packages (about 16 ounces) white button or baby bella mushrooms, roughly chopped
2 medium-sized red or white potatoes, cubed
1 inch fresh ginger, minced
6 cloves garlic, minced
2 teaspoons coriander
1 Tablespoon garam masala
2 teaspoons red chili powder
1 28-ounce can of diced tomatoes
10 ounce bunch of spinach (or more if desired!), cleaned and cut into ribbons
1 cup red lentils
3 cups of water or broth
1-2 Tablespoons salt
3-4 scallions, chopped
Heat one tablespoon of olive oil in a large dutch oven or soup pot over medium heat. Add the onions, the mushrooms, and one teaspoon of salt, and cook until the onions are translucent and the mushrooms show spots of golden brown. Add the potatoes and another teaspoon of salt, and cook until the edges are just starting to turn translucent.
Clear a space in the middle of the pan and add the ginger, garlic, spices, and one more teaspoon of salt. Cook until the garlic is fragrant (30 seconds), and then stir the spices into the mix. Add the diced tomatoes in their juices, the spinach, and the lentils. Stir to combine everything and then top with three cups of water or broth.
Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let the soup simmer for about 45 minutes until the lentils and potatoes are cooked through. Taste the soup to adjust the seasonings and salt. Stir in half of the chopped scallions, reserving the rest to use as garnish.
Serve dal along with rice, naan, or chapatis.
xXx
Dal Palak
From: The Kitchn
Makes 8 cups
1 large onion, diced
2 packages (about 16 ounces) white button or baby bella mushrooms, roughly chopped
2 medium-sized red or white potatoes, cubed
1 inch fresh ginger, minced
6 cloves garlic, minced
2 teaspoons coriander
1 Tablespoon garam masala
2 teaspoons red chili powder
1 28-ounce can of diced tomatoes
10 ounce bunch of spinach (or more if desired!), cleaned and cut into ribbons
1 cup red lentils
3 cups of water or broth
1-2 Tablespoons salt
3-4 scallions, chopped
Heat one tablespoon of olive oil in a large dutch oven or soup pot over medium heat. Add the onions, the mushrooms, and one teaspoon of salt, and cook until the onions are translucent and the mushrooms show spots of golden brown. Add the potatoes and another teaspoon of salt, and cook until the edges are just starting to turn translucent.
Clear a space in the middle of the pan and add the ginger, garlic, spices, and one more teaspoon of salt. Cook until the garlic is fragrant (30 seconds), and then stir the spices into the mix. Add the diced tomatoes in their juices, the spinach, and the lentils. Stir to combine everything and then top with three cups of water or broth.
Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let the soup simmer for about 45 minutes until the lentils and potatoes are cooked through. Taste the soup to adjust the seasonings and salt. Stir in half of the chopped scallions, reserving the rest to use as garnish.
Serve dal along with rice, naan, or chapatis.
xXx
Subscribe to:
Posts (Atom)