Sunday, June 28, 2009

Lemon Pudding Fruit Pie with Gingersnap Crust


This looks like the fancy tarts sold in bakeries and its SO EASY!!!

1 1/2 cups crumbled gingersnaps - I put a 1/2 a bag or box of
them in the blender and mix on high till they are crumbs

2 T sugar
1/4 c melted butter

box of lemon pudding and whatever eggs
or sugar are required to make it (read the box)

3-4 kiwis
1/2 pint blueberries
1/2 quart of strawberries

Mix gingersnaps, 2 Tsugar, and melted butter, and press into the bottom of a 9" pie dish. Bake for 10 minutes at 350 degrees.

Make a box of lemon pudding according to the directions and pour in the pie shell.

Refrigerate overnight (covered with saran) or for several hours till the pudding hardens.

Now put some blueberries in the center, and then a ring of sliced kiwis and at the outer edges, pile up sliced strawberries. Ta da! Everyone loves this and its so summery and easy!



Sunday, June 21, 2009

Cheesy tortilla soup

I have a gazillion variations of tortilla soup. Here is one I made up last week:

olive oil
2 medium golden yukon potatoes, chopped into bite sized pieces
1 stalk of celery, chopped into bite sized pieces.

2 chicken breasts, cut into bite sized pieces
4 cloves garlic, minced
1 small sweet onion (vidalia, walla walla) chopped

2 t salt
1 t pepper
4 T cumin powder
1 T coriander (optional)

1 large chipotle pepper in adobo sauce, chopped fine
(take it out of a small can and chop it up)
1 bag frozen corn
1 28 oz can diced tomatoes
4-6 cans of chicken broth (14- 1/2 oz)

1 14-1/2 oz can black beans, rinsed and drained
1 8oz pack of shredded cheddar cheese

Optional:
Chips, diced tomatoes, sour cream

Put olive oil on the bottom of a soup pot to cover the bottom and heat to medium high. Add potato and celery and stir fry for about 4 minutes or so. Dump in onion, garlic, chicken, cumin, coriander, salt and pepper. Stir fry, adding more olive oil if necessary till chicken is white all over on the outside and the onion and garlic are tender, about 4- 5 minutes. Add corn and chipotle and stir a biit more. Dump in tomatoes, and broth and bring to a boil. Boil 4-5 minutes or maybe a little longer then reduce to simmer and cover until chicken is cooked and potatoes are done, about 15- 20 minutes. At the last minute dump in the beans, then the cheese and stir the cheese in till melted. If there is not enough flavor for you, dump in more cumin. I like it that way!

It is great with extra fresh diced tomatoes, a dollop of sour cream, and chips crumbled on top.



Saturday, June 20, 2009

Swiss Chard Roll Ups

A big thank you to Tricia Royall, my dear hairdresser who gave me this recipe!! You rock Tricia!! (Her phone at her salon is: 480-481-0665)

1 cup of rice
2 large carrot, peeled and chopped fine
1 medium beet, peeled and chopped fine
1/3 c sweet onion, minced
1 big bunch red swiss chard
olive oil
soy sauce or tamari

Cook rice - bring 2 cups of water to boil, turn to simmer, dump rice in and cover. Let simmer 20 minutes. Meanwhile, cut the stems out of the chard to leave only large portions of leaf. Rinse, and pat dry. You need big sections of leaf to roll up with no hard stems in them.

When rice has only 5 minutes left, heat olive oil to coat bottom of pan and saute carrot, beets, and onions with a few splashes of soy sauce or tamari. When rice is done, mix all together with rice. Put a few spoonfuls of the rice veggie mix on each segment of chard leaf and roll up. Eat plain or with extra soy sauce. You may have extra rice which is great on its own.

Sunday, June 14, 2009

Tropical Orange Roughy with Pineapple Salsa, Orange flavored greens, & Happy Sesame Pea Pods

Some experiments turn out well! This one is so good its hard to believe its so good for you! It is easy to double if you want a meal for four. Since the fish and greens have practically the same ingredients, its pretty quick cooking too.

For Fish:
2 orange roughy or tilapia filets
2 T olive oil
2 T minced ginger
3 cloves minced garlic
1 orange cut in half
1 T tamari or soy sauce
4 T toasted sesame seeds

For Greens:
1 bunch swiss chard, stems removed
and leaves washed & chopped
2 T minced ginger
3 cloves minced garlic
1 orange cut in half
1 T tamari or soy sauce

For Pea Pods:
About 2 large handfuls chinese or snap pea pods
a little extra olive oil
4 T toasted sesame seeds

For Pineapple/Sweet Onion Salsa:
1 c chopped pineapple (fresh is best, if not used canned)
1/- 1/2 c chopped sweet onion ( I used vidalia onion, and 1/4 onion)

1. Cook up Rice of some other grain to be a side dish. You can do this ahead of time and reheat if you want.

2. Mix onion and pineapple to make pineapple salsa. Let the flavors mesh. Make sure you use sweet onion unless you like a kick.

3. Heat two large non stick pans over medium heat on stove top. Add about 2 T olive oil to each.

4. Chop up all the garlic (6 cloves total) and divide into two piles (one for fish, one for greens). Divide total ginger (4 T total) also into two piles. Put half the ginger and half the garlic in each pan and let saute for about 2 minutes till they start to brown a bit.

5. Add fish to one pan and generously salt and pepper. Add cut up swiss chard to the other and generously salt and pepper.

6. Let fish cook till pretty white on the bottom and about halfway through, then flip. Generously salt and pepper. Squeeze one orange over this and add 1 T of tamari or soy sauce. Let the fish simmer in these juices till done

7. About this time the chard should be getting wilted. Squeeze one orange over this and add 1 T of tamari or soy sauce. When greens are wilted but not mush, remove to serving dish. Reserve a little liquid in the bottom of this pan.

8. To the pan the greens just came out of, add a little olive oil and the pea pods. Stir fry them till just tender to your taste. Remove to serving dish and sprinkle with 4 T toasted sesame seeds

9. When fish is totally cooked, remove and pour liquids over top of it in serving dish. Sprinkle with 4 T toasted sesame seeds.

Serve fish, greens, pea pods, and rice with pineapple salsa.



Saturday, June 13, 2009

Healthy Barley, Roast Veggie, and Bean Summer Salad

1 can white beans, any kind, rinsed and drained.

1/2 c barley cooked - Bring 1 1/2 cups water to a boil, reduce to simmer, add barley, and simmer covered for 40 minutes. Drain and cool.

4 cloves garlic
1 head of broccoli divided into florets
1 sweet vidalia onion cut into 1" pieces
3-4 ripe tomatoes quarted and sqeezed (just to get some of the water out)
olive oil, salt, pepper

1 1/2 t Dijon or spicy mustard
1 T red wine vinegar
1 t lemon juice
2 T olive oil

While barley is cooking, toss veggies with olive oil, a little salt, and pepper and put in a pan or roasting dish in a 425 degree oven for about 20-25 minutes just till broccoli starts to brown.

Mix roast veggies, barley, and beans together.

To make dressing, mix mustard, vinegar, and lemon juice. Then whisk in olive oil. Make sure you like the taste and dump over the salad. If you want it simpler, you can use balsamic vinegar and olive oil instead. Very healthy and a good vegetarian meal too.



Saturday, June 6, 2009

Pumperknickel Garlic Bread and Tomato Topping

This is for garlic lovers - if you are not a garlic lover... best to try something else :)

1 loaf of thinly sliced pumpernickel bread (you can substitute anything)
1 cup of butter softened
8 cloves of garlic minced really fine, pressed, or grated with a microplane

4 large or 8 plum tomatoes - make sure they are very ripe!
6 more cloves of garlic minced
enough olive oil to coat chopped tomatoes
1 t salt

For the tomatoe topping, mince tomatoes fine and mix with minced garlic, olive oil, and salt. Let sit at room temperature this way at least a half hour. You can refrigerate after that.

For garlic bread, combine softened butter and minced garlic and spread on as many slices of bread as you want to make. Put bread, buttery side up on cookie sheets and bake at 250 for at least 13-15 minutes till toast gets crispy and you smell the bread. Take it out. Cool. Store at room temp in a bread box, or covered bowl.

Pile the garlic-y tomatoes on the garlic bread and enjoy a crunchy and savory summer snack.