1/2 pound pork sausage
4 Tbsp flour
2 cups milk
ground sage
pepper
biscuits
Brown sausage in medium skillet. Stir flour into meat and blend well; add milk, and cook and stir until thick and blended. Season to taste with sage and pepper. Serve over biscuits.
Thursday, May 28, 2015
Deep Dish Taco Pizza
1 can Pillsbury grands homestyle biscuits
1 lb ground beef or turkey
1 package taco seasoning mix
1 cup shredded cheddar cheese
shredded lettuce
chopped tomoto
olives
sour cream
Heat oven to 400 F. Spray 9-inch glass pie plate with cooking spray.
Brown hamburger. Add taco seasoning mix and water called for on seasoning package.
Separate dough into biscuits. Press in bottom and up the side of the pie plate to make crust. Spoon beef mixture into crust.
Bake 10-12 minutes or until crust is very light golden brown. Top with cheese and bake 10 minutes longer or until cheese is melted.
Serve topped with lettuce, tomato, olives and sour cream.
1 lb ground beef or turkey
1 package taco seasoning mix
1 cup shredded cheddar cheese
shredded lettuce
chopped tomoto
olives
sour cream
Heat oven to 400 F. Spray 9-inch glass pie plate with cooking spray.
Brown hamburger. Add taco seasoning mix and water called for on seasoning package.
Separate dough into biscuits. Press in bottom and up the side of the pie plate to make crust. Spoon beef mixture into crust.
Bake 10-12 minutes or until crust is very light golden brown. Top with cheese and bake 10 minutes longer or until cheese is melted.
Serve topped with lettuce, tomato, olives and sour cream.
Black Bean Brownies
1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
2 tbsp cocoa powder
1/2 cup quick oats
1/4 tsp salt
1/3 cup pure maple syrup or agave or honey
pinch uncut stevia or 2 tbsp sugar
1/4 cup coconut or vegetable oil
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 cup to 2/3 cup chocolate chips
Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture - and even the taste- will be much better in a food processor). Stir in the chips, then pour into a greased 8x8 pan. Optional: sprinkle extra chocolate chips over the top
Cook the brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut.
Makes 9-12 brownies.
2 tbsp cocoa powder
1/2 cup quick oats
1/4 tsp salt
1/3 cup pure maple syrup or agave or honey
pinch uncut stevia or 2 tbsp sugar
1/4 cup coconut or vegetable oil
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 cup to 2/3 cup chocolate chips
Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture - and even the taste- will be much better in a food processor). Stir in the chips, then pour into a greased 8x8 pan. Optional: sprinkle extra chocolate chips over the top
Cook the brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut.
Makes 9-12 brownies.
Kale Chips
Kale
Olive oil
Seasoned salt
Pepper
Preheat oven to 350.
Tear into bite size pieces and remove the thick stem
In a container add salt, pepper, olive oil, and kale and shake.
Bake until the edges are brown but not burnt, 10-15 minutes
Olive oil
Seasoned salt
Pepper
Preheat oven to 350.
Tear into bite size pieces and remove the thick stem
In a container add salt, pepper, olive oil, and kale and shake.
Bake until the edges are brown but not burnt, 10-15 minutes
White Chocolate Chip Bread Pudding
1 loaf King's Hawaiian round bread
2 cups heavy cream
1 1/4 cups white chocolate chips
1 1/2 cups sugar
2 cups milk
2 eggs, beaten
3 egg yolks, beaten
2 tsp vanilla extract
2 cups toasted pecans, chopped
Cube bread and leave out overnight.
In a medium saucepan, heat cream over medium heat until simmering.
In a large mixing bowl, whisk cream together with white chocolate chips until smooth. Whisk in sugar, milk, eggs, egg yolks, and vanilla.
Stir in bread. Set aside for 30 to 40 minutes, tossing periodically.
Add pecans, then pour into a baking dish.
Bake at 350 degrees for 45 minutes, or until top is golden brown and inside is cooked through.
Makes 9 servings in about 90 minutes.
2 cups heavy cream
1 1/4 cups white chocolate chips
1 1/2 cups sugar
2 cups milk
2 eggs, beaten
3 egg yolks, beaten
2 tsp vanilla extract
2 cups toasted pecans, chopped
Cube bread and leave out overnight.
In a medium saucepan, heat cream over medium heat until simmering.
In a large mixing bowl, whisk cream together with white chocolate chips until smooth. Whisk in sugar, milk, eggs, egg yolks, and vanilla.
Stir in bread. Set aside for 30 to 40 minutes, tossing periodically.
Add pecans, then pour into a baking dish.
Bake at 350 degrees for 45 minutes, or until top is golden brown and inside is cooked through.
Makes 9 servings in about 90 minutes.
Saturday, February 28, 2015
Easy Thai Coconut Soup
1 tsp olive oil
1 1/2 tbs minced jalapeno peppers
1 1/2 tbs freshly minced ginger or 1 1/2 tsp ground dried ginger
2 (14.5 oz) cans chicken broth
1 (13.5 oz) can light coconut milk (about 1 3/4 c)
1/2 tsp kosher salt
2 packages ramen noodles (NOT the seasoning packets)
3/4 c. sliced mushrooms (optional)
1 1/2 tbp fresh lime juice
1 c. diced or shredded cooked chicken
2 tbs chopped cilantro, plus more for garnish
Sliced green onion and lime wedge for garnish
1. Head med-sized soup pot to med-high heat. Add oil, jalapeno and ginger (if using fresh). Cook 1-2 minutes, stirring frequently, until softened and fragrant. If using ground ginger add to softened jalapenos and stir. Add chicken broth, coconut milk and salt. Increase heat and bring to a boil. Reduce to simmer and add noodles. Simmer 3-5 minutes until noodles are softened. If using mushrooms add them in the final 2-3 minutes of cooking noodles.
2. Add chicken and simmer about 30 seconds to heat through. Remove from heat and stir in lime juice and cilantro. Garnish and serve.
1 1/2 tbs minced jalapeno peppers
1 1/2 tbs freshly minced ginger or 1 1/2 tsp ground dried ginger
2 (14.5 oz) cans chicken broth
1 (13.5 oz) can light coconut milk (about 1 3/4 c)
1/2 tsp kosher salt
2 packages ramen noodles (NOT the seasoning packets)
3/4 c. sliced mushrooms (optional)
1 1/2 tbp fresh lime juice
1 c. diced or shredded cooked chicken
2 tbs chopped cilantro, plus more for garnish
Sliced green onion and lime wedge for garnish
1. Head med-sized soup pot to med-high heat. Add oil, jalapeno and ginger (if using fresh). Cook 1-2 minutes, stirring frequently, until softened and fragrant. If using ground ginger add to softened jalapenos and stir. Add chicken broth, coconut milk and salt. Increase heat and bring to a boil. Reduce to simmer and add noodles. Simmer 3-5 minutes until noodles are softened. If using mushrooms add them in the final 2-3 minutes of cooking noodles.
2. Add chicken and simmer about 30 seconds to heat through. Remove from heat and stir in lime juice and cilantro. Garnish and serve.
Gyro Burger Pitas
1 lb Ground Lamb (Beef or turkey also work)
4 cloves garlic, minced
1 1/2 tsp dried minced onion
1 tbs dijon mustard
1/4 tsp kosher salt
1/4 tsp black pepper
1 tbs red wine vinegar
1/4 dried oregano
1 tsp chopped rosemary, dried or fresh
4 whole wheat pitas or 6" flatbread
Thinly sliced onion
Fresh tomato slices
Tzatziki
Gently combine lamb, garlic, onion, mustard, s&p, vinegar, & spice. With hands shape into 4 oblong patties (they will fit better in pita). Grill 5-6 minutes on each side and remove.
Allow to stand 5 minutes. Place on pitas, add onions, tomatos and tzatziki. Fold like a taco and serve immediately.
Tzatziki
1 1/2 c. plain greek yogurt
1 clove garlic, minced
1-2 tsp lemon juice
3 green onion, white ends finely chopped
1 tsp dried dill weed
1/2 med. cucumber peeled, seeded & thinly sliced
Kosher salt and fresh pepper to taste
Combine all ingredients in small bowl. Stove covered in fridge up to 3 days.
4 cloves garlic, minced
1 1/2 tsp dried minced onion
1 tbs dijon mustard
1/4 tsp kosher salt
1/4 tsp black pepper
1 tbs red wine vinegar
1/4 dried oregano
1 tsp chopped rosemary, dried or fresh
4 whole wheat pitas or 6" flatbread
Thinly sliced onion
Fresh tomato slices
Tzatziki
Gently combine lamb, garlic, onion, mustard, s&p, vinegar, & spice. With hands shape into 4 oblong patties (they will fit better in pita). Grill 5-6 minutes on each side and remove.
Allow to stand 5 minutes. Place on pitas, add onions, tomatos and tzatziki. Fold like a taco and serve immediately.
Tzatziki
1 1/2 c. plain greek yogurt
1 clove garlic, minced
1-2 tsp lemon juice
3 green onion, white ends finely chopped
1 tsp dried dill weed
1/2 med. cucumber peeled, seeded & thinly sliced
Kosher salt and fresh pepper to taste
Combine all ingredients in small bowl. Stove covered in fridge up to 3 days.
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