My mom and I were trying to decide what to bring to a halloween party today, and we decided Tortilla Pinwheels are always a winner. My sister-in-law makes these and they are tasty!
I didn't follow this recipe exactly... I just put amounts that I thought would be good.
4 oz. dairy sour cream (I used Quark instead, for those in Germany)
8 oz. cream cheese, softened
1 (4 oz.) can diced green chilies, drained (I used picked jalapenos, for those in Germany)
1 (4 oz.) can chopped black olives, drained
1/2 c. grated Cheddar cheese
1/2 c. chopped green onions (I used about 1/4 c. of leek instead)
Salsa to desired taste
Garlic powder to taste
Seasoned salt to taste
5 (10 inch) flour tortillas
Mix all of the filling ingredients together thoroughly. Divide the filling and spread evenly over the tortillas; roll up tortillas. Cover tightly with plastic wrap, twisting ends and refrigerate for several hours. Unwrap; cut into 1/2 to 3/4 inch thick slices. Yield: 50 pinwheels.
Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts
Saturday, October 30, 2010
Tuesday, July 6, 2010
Halibut Veracruz
I'm trying to serve more fish. Abigail likes it, and it's healthy. The fish taste is ok, but I do like to dress it up a bit. I made this recipe last night for dinner and it seemed to be a hit! You could trim the oil slightly if you need to. Oh, and I actually used cod (Kabeljau, if you're in Germany), so it's really Cod Veracruz.
Halibut Veracruz
From Guy Fieri, "Guy's Big Bite"
Servings: 4
3 tablespoons vegetable oil
1 cup thinly sliced yellow onion
3 cloves garlic, thinly sliced
2 cups diced tomato
1 medium jalapeno, diced (or substitute green bell pepper for less spice)
1 cup dry white wine (or substitute low-sodium chicken broth)
2 tablespoons butter
4 (8-ounce) halibut fillets
1 teaspoon kosher salt
1/2 cup Spanish olives, cut into thin rounds, plus 2 tablespoons olive juice from bottle
2 medium avocados, peeled and sliced
2 tablespoons fresh lime juice
2 tablespoons freshly chopped cilantro leaves
Preheat oven to 350 degrees F (180 degrees C).
Heat oil in a medium skillet over medium heat. Add onion and garlic, and cook until lightly colored, about 3 minutes. Add tomato, jalapeno (green bell pepper) and white wine (or substitute chicken broth). Cook until wine (broth) is reduced by 2/3, about 5 to 7 minutes. While sauce is reducing, heat butter in a separate skillet over medium heat. Season fish with kosher salt. When butter is melted, add halibut to the pan. Cook for 2 minutes, flip over and then transfer pan to preheated oven and bake until cooked through, about 10 minutes. Remove sauce from heat when reduced and stir in olives and olive juice.
To serve, divide sauce equally among 4 dinner plates. Place halibut (first caramelized side up) in the center of each plate on top of the sauce. Place avocado slices on top of fish, sprinkle with lime juice and cilantro, as garnish.
(Served with Orzo with Lemon Zest and Thyme)
Halibut Veracruz
From Guy Fieri, "Guy's Big Bite"
Servings: 4
3 tablespoons vegetable oil
1 cup thinly sliced yellow onion
3 cloves garlic, thinly sliced
2 cups diced tomato
1 medium jalapeno, diced (or substitute green bell pepper for less spice)
1 cup dry white wine (or substitute low-sodium chicken broth)
2 tablespoons butter
4 (8-ounce) halibut fillets
1 teaspoon kosher salt
1/2 cup Spanish olives, cut into thin rounds, plus 2 tablespoons olive juice from bottle
2 medium avocados, peeled and sliced
2 tablespoons fresh lime juice
2 tablespoons freshly chopped cilantro leaves
Preheat oven to 350 degrees F (180 degrees C).
Heat oil in a medium skillet over medium heat. Add onion and garlic, and cook until lightly colored, about 3 minutes. Add tomato, jalapeno (green bell pepper) and white wine (or substitute chicken broth). Cook until wine (broth) is reduced by 2/3, about 5 to 7 minutes. While sauce is reducing, heat butter in a separate skillet over medium heat. Season fish with kosher salt. When butter is melted, add halibut to the pan. Cook for 2 minutes, flip over and then transfer pan to preheated oven and bake until cooked through, about 10 minutes. Remove sauce from heat when reduced and stir in olives and olive juice.
To serve, divide sauce equally among 4 dinner plates. Place halibut (first caramelized side up) in the center of each plate on top of the sauce. Place avocado slices on top of fish, sprinkle with lime juice and cilantro, as garnish.
Thursday, June 24, 2010
Banana and Nut French Toast
It seems like I blog about food a lot. I'm always happy when I make a meal that everyone seems to enjoy, and even better if it's healthy!
A friend of mine loaned me the "Organic Baby and Toddler Foods" cookbook by Amanda Grant, and it has proven to be an inspiration on more than one occasion. I saw a recipe called "Peanut Butter Eggy Bread" and decided to adapt it (still haven't tried peanut butter with A... I wll one of these days!). Using her recipe as a guideline, here is what I came up with:
Banana and Nut French Toast
4 tbsp. smooth walnut paste (or peanut butter)
4 slices whole wheat bread
1 egg, beaten
2 tbsp. milk
cinnamon (to desired taste)
1 banana, mashed
small amount of butter
Nutritional: a good source of protein and fibre, potassium and iron.
I chose walnut paste over peanut butter because the walnuts have more nutritional value and the paste doesn't have added sugar. With the mashed banana you don't need the sweetness of peanut butter.
A friend of mine loaned me the "Organic Baby and Toddler Foods" cookbook by Amanda Grant, and it has proven to be an inspiration on more than one occasion. I saw a recipe called "Peanut Butter Eggy Bread" and decided to adapt it (still haven't tried peanut butter with A... I wll one of these days!). Using her recipe as a guideline, here is what I came up with:
Banana and Nut French Toast
4 tbsp. smooth walnut paste (or peanut butter)
4 slices whole wheat bread
1 egg, beaten
2 tbsp. milk
cinnamon (to desired taste)
1 banana, mashed
small amount of butter
Spread the walnut paste on one side of each slice of bread.
Mash the banana and spread in a thin layer over the walnut paste.
Mix the egg and milk together in a shallow dish and add cinnamon. Dip the bread into the eggy mixture. Heat the butter in a pan and fry the dipped bread, turning over after two to three minutes, so that each side is golden brown.
It isn't really a beautiful process... you have to carefully turn the banana and nut paste side so you don't leave it on the pan.
Serve immediately.
I chose walnut paste over peanut butter because the walnuts have more nutritional value and the paste doesn't have added sugar. With the mashed banana you don't need the sweetness of peanut butter.
You'll want to eat your vegetables!
Once again flipping through the family cookbook, I ran across a recipe from my mom to serve for dinner. You'll need your grill. It's great to go along with steaks or burgers. If you do chicken, make sure your chicken marinade isn't too strong, because the flavors might compete.
Gingery Grilled Vegetables
6 to 7 c. sliced fresh vegetables (tomatoes, onions, summer squash, zucchini, mushrooms, peppers) cut 1/4 to 1/2-inch thick.
1/2 c. white wine vinegar
1/3 c. light soy sauce
6 T. olive oil
2 T. sesame oil
2 T. fresh ginger, minced
1 T. brown sugar, packed
2 large cloves garlic, peeled and minced
2 tsp. hot pepper sauce, or to taste
Salt and black pepper, to taste
Place sliced vegetables into a 1-gallon, resealable plastic bag or other large container. In a medium mixing bowl, combine the rest of the ingredients. Pour the marinade over the vegetables in the bag or container. Refrigerate 30 minutes to 1 hour, turning bag over once or occasionally tossing the vegetables in the container.
Prepare medium-hot fire in charcoal or gas grill. Place vegetables on a lightly oiled grill (or vegetable grilling basket) about 4-6inches above the heat. Grill firmer vegetables such as squash, zucchini, peppers and onions about 10-15 mintues, turning once. Grill more tender vegetables such as tomatoes and mushrooms about 5 minutes, turning once. All vegetables should be lightly brown and still crisp-tender.
I didn't really measure any of the ingredients. I didn't want quite as much oil, so I trimmed back on that a bit. I also put mine in the vegetable grill basket and cooked them all for about 7 minutes, stirring the vegetables a couple times in that period. Stu and I really enjoyed it. The little one prefers plain veggies, but she ate quite a few chunks. I was so disappointed when the bowl was empty. I probably could have eaten just this for dinner!
Gingery Grilled Vegetables
6 to 7 c. sliced fresh vegetables (tomatoes, onions, summer squash, zucchini, mushrooms, peppers) cut 1/4 to 1/2-inch thick.
1/2 c. white wine vinegar
1/3 c. light soy sauce
6 T. olive oil
2 T. sesame oil
2 T. fresh ginger, minced
1 T. brown sugar, packed
2 large cloves garlic, peeled and minced
2 tsp. hot pepper sauce, or to taste
Salt and black pepper, to taste
Place sliced vegetables into a 1-gallon, resealable plastic bag or other large container. In a medium mixing bowl, combine the rest of the ingredients. Pour the marinade over the vegetables in the bag or container. Refrigerate 30 minutes to 1 hour, turning bag over once or occasionally tossing the vegetables in the container.
Prepare medium-hot fire in charcoal or gas grill. Place vegetables on a lightly oiled grill (or vegetable grilling basket) about 4-6inches above the heat. Grill firmer vegetables such as squash, zucchini, peppers and onions about 10-15 mintues, turning once. Grill more tender vegetables such as tomatoes and mushrooms about 5 minutes, turning once. All vegetables should be lightly brown and still crisp-tender.
I didn't really measure any of the ingredients. I didn't want quite as much oil, so I trimmed back on that a bit. I also put mine in the vegetable grill basket and cooked them all for about 7 minutes, stirring the vegetables a couple times in that period. Stu and I really enjoyed it. The little one prefers plain veggies, but she ate quite a few chunks. I was so disappointed when the bowl was empty. I probably could have eaten just this for dinner!
Wednesday, June 9, 2010
Mango Salsa
Salsa? I don't know if that's the correct word for this recipe. Maybe my brother the chef would supply me with a different word. I made salmon for us the other day and served this along with it and it was definitely the little one's favorite part of the meal. She ate the majority of it (unfortunately, for me!). There really isn't a recipe you have to follow... these are the ingredients and ratios I used. You can have as much of a certain ingredient as you would like, though!
Mango Salsa
1/3 of a mango, diced
1/2 of a tomato, diced
1/4 cup cucumber, diced
1/2 of an avocado, diced
1-2 tbsp. diced red onion (or whichever color you prefer)
juice from a lime (however much you would like)
Salt (optional- I didn't use it and I didn't think it needed it)
Mix them all up in a bowl! It's best if you can make this 1-2 hours before you plan on serving it, so the flavors marry. We served it over fish, but I made it again and served it with chicken and it was just as tasty!
Mango Salsa
1/3 of a mango, diced
1/2 of a tomato, diced
1/4 cup cucumber, diced
1/2 of an avocado, diced
1-2 tbsp. diced red onion (or whichever color you prefer)
juice from a lime (however much you would like)
Salt (optional- I didn't use it and I didn't think it needed it)
Mix them all up in a bowl! It's best if you can make this 1-2 hours before you plan on serving it, so the flavors marry. We served it over fish, but I made it again and served it with chicken and it was just as tasty!
Tuesday, June 1, 2010
Vegetable Casserole
Yesterday I was trying to come up with a better way to serve vegetables to my family. I pulled out our family cookbook and then I remembered a recipe that we used to eat when I was growing up. It's also a recipe that my grandmother frequently makes. So I made a batch tonight and it was super tasty... just as good as I remember. The best part was that Abigail ate a huge portion!
Vegetable Casserole
Makes enough for about 6 people
Broccoli, 1 bunch
Cauliflower, 1 head
1 Carrot
Squash (1 each: zucchini, acorn and yellow squash)
Brown rice or bown and wild rice, cooked (enough for 1 serving per person)
Monterey Jack cheese (1/2 pound, grated)
Cheddar Cheese (1/2 pound, grated)
Large Can Tomato Sauce
Cook rice. Cut vegetable into bite size pieces and steam all together (approximately 15 minutes). Grate cheeses. Preheat oven to 375 degrees. Put cooked rice in 1-2 quart casserole. Add one layer grated Monterey Jack cheese and one layer Cheddar cheese. Pour tomato sauce over top and bake until bubbly (approximately 20 minutes).
I couldn't find acorn or yellow squash, so I ended up just using extra zucchini. They also don't sell Monterey Jack cheese in Germany, so I used Swiss cheese.
Vegetable Casserole
Makes enough for about 6 people
Broccoli, 1 bunch
Cauliflower, 1 head
1 Carrot
Squash (1 each: zucchini, acorn and yellow squash)
Brown rice or bown and wild rice, cooked (enough for 1 serving per person)
Monterey Jack cheese (1/2 pound, grated)
Cheddar Cheese (1/2 pound, grated)
Large Can Tomato Sauce
Cook rice. Cut vegetable into bite size pieces and steam all together (approximately 15 minutes). Grate cheeses. Preheat oven to 375 degrees. Put cooked rice in 1-2 quart casserole. Add one layer grated Monterey Jack cheese and one layer Cheddar cheese. Pour tomato sauce over top and bake until bubbly (approximately 20 minutes).
I couldn't find acorn or yellow squash, so I ended up just using extra zucchini. They also don't sell Monterey Jack cheese in Germany, so I used Swiss cheese.
Black Beans and Coconut-Lime Rice
My mom and dad are always keeping their eyes open for recipes for us. They made a salad that was in Southern Living and scanned the recipe for us. This recipe was on the same page and I thought it sounded fantastic! My brother tried it out first and confirmed that it was good, so we gave it a whirl! Yum!! We all enjoyed it, and Abigail ate a very large portion of it. She really liked all of the spices.
Black Beans and Coconut-Lime Rice
From Southern Living, May 2010
Makes: 6 Servings
Hands-on Time: 35 Min.
Total Time: 48 min.
1 cup flaked coconut
1 ½ cups chicken broth
¼ tsp. salt
¼ tsp. pepper
3 Tbsp. butter, divided
1 ¼ cups uncooked basmati rice
1 small onion, chopped
1 poblano pepper, diced
2 (15-oz) cans black beans, drained and rinsed
2 tsp. chili powder
1 tsp. ground cumin
1 lime2 green onions, thinly sliced
½ cup chopped fresh cilantro
Toppings: lime wedges, diced mango, sliced radishes, sliced fresh jalapeno peppers, sour cream
1. Preheat oven to 350 degrees. Bake coconut in a single layer on a making sheet 8-10 minutes or until toasted.
2. Bring broth, next 2 ingredients, 2 Tbsp. butter and 1 cup water to a boil in a 2-qt. saucepan. Stir in rice. Cover, reduce heat to low, and cook 15-20 minutes or until rice is tender and water is absorbed.
3. Meanwhile, melt remaining 1 Tbsp. butter in a medium saucepan over med-high heat; add onion and poblano pepper, and sauté 5 minutes or until tender. Stir in black beans, chili powder, cumin and ¾ cup water. Cook over med-low heat, stirring occasionally, 15 minutes.
4. Grate zest from lime, avoiding pale bitter pith, into a bowl; squeeze juice from lime into bowl.
5. Fluff rice with a fork. Fold lime zest and juice, coconut, green onions and cilantro into hot cooked rice. Serve bean mixture over rice with desired toppings.
Next time I make it, I think I'll make some fresh tortillas to go along with it. Super tasty!
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