Tomorrow is our 2nd wedding anniversary. We've been living together for six years. It seems longer, and shorter, at the same time. Still got the mad warm-fuzzies for the guy!!!
I'm grateful for hot peach tea, my kitty, my friends, and cheese.
There's this nerve or muscle or SOMETHING behind my right shoulder blade that will. not. stop. twitching. I've practically beaten myself up trying to get it to stop.
My current favorite site for wasting time.
And if they stare
Just let them burn their eyes
On you moving.
And if they shout
Don't let it change a thing
That you're doing.
Hold your head up, oh
Hold your head up, oh
Hold your head up, oh
Hold your head high.
"Hold Your Head Up" by Argent
2003 - HOV Lane to Hell
2002 - Fifteen pictures
2001 - Camping gear
June 29, 2004
I'm in a funk and I don't feel like thinking. So I'm going to be all slacker-girl and post a bunch of recipes to satisfy my final requirements for AlphaBytes. Some of these I've had, some I mean to try. This entry has No Additives, No Preservatives, and is 100% USDA approved Boring.
I found this recipe on Recipezaar, and I haven't tried it yet. I'd like to, but I believe this is just the kind of recipe that Marie and Calvin would not go for. And I'm not about to make a dozen enchiladas for myself. As you can tell by the list of ingredients, it's fantastically bad for you. Replace the cheese, butter, and sour cream with reduced-fat versions if you prefer not to clog your arteries. The half-and-half is pretty much necessary for the sauce, I'm afraid.
2 medium white onions, coarsely chopped
1 (7 oz) can diced green chilies
1 1/2 tablespoons butter
1 lb crabmeat
1 lb baby shrimp
1 cup walnut halves, toasted
1 (12 oz) can medium pitted ripe olives, drained and halved
1 lb monterey jack cheese, shredded
1 lb cheddar cheese, shredded
12 corn or flour tortillas
2 cups half-and-half
1 cup sour cream
1/2 cup butter, melted
1 1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon garlic powder
To toast walnuts, place in a shallow baking pan. Bake at 350*F (175*C) for 15 to 20 minutes or until walnuts are lightly browned, stirring occasionally. Cool.
In large skillet, saute onions in butter until they become transparent. Remove from heat and add chilies, crab, shrimp, walnuts, and olives. Combine cheeses, reserving 1 1/2 cups of the cheese mixture for top of casserole. Stir remaining cheese into seafood mixture.
Microwave tortillas until slightly softened, 10-20 seconds. Fill each tortilla with seafood filling, roll up and place seam side down in a lightly greased 13 x 9 x 2-inch baking dish.
In medium saucepan, combine the half and half, sour cream, butter, oregano, salt and garlic powder, stirring constantly over medium heat until lukewarm and well blended. Remove from heat and pour sauce over enchiladas. Sprinkle enchiladas with reserved cheese.
Bake at 350*F (175*C) for 30 minutes or until bubbly. Allow to set 5 minutes before serving.
Tomato Herb Cream Penne
A very quick and easy dinner. Serve with salad and crusty bread.
2 tablespoons oil
1 clove garlic, minced
1 medium onion, chopped
1 (28 oz) can diced tomatoes or 4 medium tomatoes, diced
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
3 cups penne, uncooked
1/2 cup half-and-half
Saute onion and garlic in oil. Add tomatoes, sugar, basil, oregano, salt. Bring to a boil, then simmer 20-25 minutes. Meanwhile, cook pasta, drain, and rinse.
Stir half-and-half into sauce and heat through. Top pasta with sauce, or combine pasta and sauce to coat.
Apple Upside Down Cake
Another one from Recipezaar.
3-4 medium apples (such as Granny Smith)
1/4 cup melted butter
1/2 cup brown sugar
2 cups unbleached flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract
1 cup milk
Preheat oven to 350°
Topping: grease a 13x9x2-inch baking pan; line bottom with waxed paper and then grease the paper. Pare and core apples; then cut into 1/4-inch thick wedges (about 2 cups). Pour melted butter into pan and sprinkle with brown sugar. Arrange apples, edge to edge, over sugar.
Cake: sift together flour, baking powder and salt. Cream shortening with sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in dry ingredients alternately with milk. Add vanilla, blend well. Pour batter over apples.
Bake 40-45 minutes. Turn cake upside down on a large cake plate or platter immediately. Serve warm with whipped cream.
Moroccan Vegetable Stew with Couscous
I have yet to make this, as my family members are not big fans of a) vegetables; or b) couscous. But I am, and I think I'll make a batch of this come wintertime. It's a vegetarian dish, but I bet some spicy sausage or chicken would go really well in this. Again, Recipezaar is my friend.
1 tablespoon olive oil
2 cups zucchini, cubed
1 cup onion, chopped
1/2 cup carrots, chopped
1 tablespoon garlic, minced
1 cup chicken broth
2 tablespoons raisins (optional)
1 1/4 teaspoons ground ginger
1 1/4 teaspoons ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
2 (15.5 oz) cans chickpeas (garbanzo beans!), drained
1 (14.5 oz) can no-salt-added diced tomatoes, undrained
1 1/2 cups water
1 cup uncooked couscous
Heat the oil in a large skillet on medium high heat. Add the zucchini, onion, carrot and garlic. Saute 5 minutes. Stir in the broth, and the next 9 ingredients, and bring to a boil. Cover, reduce the heat, and simmer for 8 minutes or until tender. Stir occasionally.
While the stew simmers, bring the 1 1/2 cups water to a boil, stir in couscous, and remove from heat (or follow package directions). Cover and let stand for 5 minutes.
Serve stew over couscous.
Great for Christmas!
1 cup flour
1/2 cup butter, room temperature
2 tablespoons brown sugar
2 eggs, beaten
2 eggs, beaten
1 1/2 cups brown sugar
1 cup chopped walnuts or pecans, or a half-cup of each
1 cup shredded coconut
1/4 teaspoon vanilla
2 tablespoons flour
1/2 teaspoon baking powder
Preheat oven to 325 degrees F. Grease 13x9 pan. Bottom Layer: Mix ingredients and press into pan. Bake for 10 minutes or until golden brown. Remove from oven and allow to cool completely. Increase oven temperature to 350 degrees F.
Top Layer: Mix ingredients together and spread on top of cooled bottom layer. Bake 350 F for 25 minutes till golden brown. Allow to cool completely before cutting into squares.
EXtremely Soft Oatmeal Raisin Cookies
These cookies are extremely soft, especially right out of the oven, so take care when transferring them off the cookie sheet.
1 cup raisins
1 cup butter (softened)
1 1/2 cups brown sugar (packed)
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
2 cups oatmeal (quick cooking oats)
Preheat oven to 355 degrees F. Put the raisins in a small pan of water and simmer, uncovered, until they're puffy. Drain, rinse, and allow to cool. Using a mixer, cream and beat together the butter, brown sugar, and eggs in a medium bowl. In a separate bowl, combine the flour, soda, baking powder, cinnamon, oatmeal. Add to the creamed mixture, using beater to mix. Very gently fold in the raisins.
Drop by rounded spoonfuls (teaspoon for smaller cookies, tablespoon for larger cookies) on lightly greased cookie sheets. Bake for 8-9 minutes. Remove cookies from oven before they get brown. Cool for a couple of minutes on the cookie sheet before transferring to waxed paper to cool completely.
Yellow Russian Summer
I found this one on Recipezaar, too, and I'm DYING to try it.
1 cup ice
1/2 cup peach ice cream
1/4 cup milk
2 ounces peach schnapps
1 ounce vodka
Place all ingredients in a blender. Blend on high speed for 20 seconds or until drink is smooth. Pour into a chilled glass.
Zucchini Tomato PERK with Pasta Spirals
I actually came up with this recipe right out of my little own head. You really need to trust me on this - it may sound like a somewhat odd combination of ingredients, but it's truly, truly good. PERK stands for Peperocini/Edemame/Roasted Red Pepper/Kalamata Olives. I'm so cute.
2 cloves garlic, minced
1/2 cup sweet onion, diced (optional)
2 tbs. cold pressed olive oil
2 medium zucchini, sliced thin
1 medium summer squash, sliced thin
1 can Hunt's Diced Tomatoes with Balsamic, Basil, and Olive Oil (or two medium diced tomatoes, two tbsp. balsamic vinegar, 1 tsp. basil, 1/4 cup water)
1/4 cup light white wine, or chicken broth
1/2 cup shelled cooked edemame (prepare frozen edemame in microwave according to package directions)
1/4 cup kalamata olives, sliced
1/4 cup roasted red peppers, diced
2 peperocini peppers, de-stemmed, drained, and diced (optional)
salt and ground pepper to taste
1 tbsp. corn starch, dissolved in 2 tbsp. water
whole wheat pasta spirals
In a large skillet, saute garlic and onion in olive oil until golden. Add zucchini and squash, saute until softened. Add canned tomatoes, edemame, olives, roasted red peppers, peperocini peppers, and wine or broth. Bring to a simmer, cover, and cook for 10 minutes, stirring occasionally. Meanwhile, cook pasta to al dente, drain, and rinse with warm water.
Add corn starch dissolved in water to sauce/zucchini mixture, a little at a time and stirring constantly, until the mixture has reached desired thickness. Serve over warm pasta spirals.
Let me know if you try out any of these recipes!!!
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