Lemon Rice

(Brooke's FAVORITE side dish!) 

  3 c. water or chicken broth
1 1/2 c. long grain white or basmati rice, rinsed until the water runs clear
Pinch of salt
6 Tbsp (3/4 stick) unsalted butter
1 clove garlic, peeled
Juice and grated zest of 1 lemon
2 Tbsp. minced fresh flat-leaf parsley

Bring the water to a boil in a large heavy saucepan.  Add the rice, salt, and 1 Tablespoon of the butter and place the clove of garlic on top.  Reduce the heat to the lowest setting.  Cover tightly and simmer until all the liquid is absorbed, 20-25 minutes.

Remove from the heat and let stand for 10 minutes, covered.  Stir in the remaining 5 tablespoons of butter, the lemon juice and zest, and parsley.  Serve immediately.

Crock Pot Chocolate Peanut Butter Pudding Cake

1 c. flour
2 Tbsp. unsweetened cocoa powder
1/2 c. sugar
1 1/2 tsp. baking powder
pinch of salt
1/2 c. whole milk OR chocolate milk
2 Tbsp. canola, peanut, or walnut oil
1 Tbsp. vanilla extract
1/2 c. smooth or chunky peanut butter
1/2 c. semi-sweet chocolate chips

 TOPPING:
3 Tbsp. unsweetened cocoa powder
3/4 c. sugar
1 1/2 c. boiling water

 Vanilla ice cream for serving (a must!)

Coat slow cooker with non-stick cooking spray. (If you use a crockpot liner, spray the liner.) In a medium-size bowl, whisk together the flour, cocoa, sugar, baking powder, and salt. Make a well in the center, add the milk, oil, and vanilla, and stir until well blended; continue stirring in widening circles, gradually incorporating the dry ingredients, until you have a smooth batter. Stir in the peanut butter (warm it in the microwave if thick and sticky); the batter will be thick. Stir in the chocolate chips. Spread evenly in the slow cooker.

 To make the topping, in another medium-size bowl, combine the cocoa and sugar; pour in the boiling water and whisk until smooth. Gently pour over the batter in the cooker; do not stir. Cover and cook on HIGH until puffed and the top layer is set, 2 to 2 1/4 hours. Turn off the cooker and let stand, covered, for at least 30 minutes before serving. Serve with vanilla ice cream.

Mexican Pizza

1/2 lb. ground beef or ground turkey
1/2 tsp. salt
1/4 tsp. onion powder
1/4 tsp. paprika
1 1/2 tsp. chili powder
2 Tbsp. water
8 small (6-inch diameter) flour tortillas
1 c. Crisco shortening or cooking oil
1 (16 oz) can refried beans
1/3 c. diced tomato
2/3 c. mild picante salsa
1 c. shredded cheddar cheese
1 c. shredded Monterey Jack cheese
1/4 c. chopped green onion
1/4 c. sliced black olives (I don't use these)

Brown meat; drain.  Add salt, onion powder, paprika, chili powder, and water; let mixture simmer over medium heat for about 10 minutes.  Stir often.  Set aside.  Heat oil in a frying pan over medium-high heat.  If oil begins to smoke, it is too hot.  When oil is hot, fry eat tortilla for about 30-45 seconds per side and set aside on paper towels.  When frying each tortilla, be sure to pop any bubbles that form so that tortilla lays flat in oil.  Heat up refried beans in a small pan over the stove or in the microwave.  Preheat the oven to 400.  When meat and tortillas are done, stack each pizza by first spreading about 1/3 c. refried beans on face of one tortilla.  Next spread 1/4 to 1/3 cup of meat, then another tortilla.  Coat pizzas with two tablespoons of salsa on each, then split up the tomatoes and stack them on top.  Next divide up the cheese, onions, and olives, stacking in that order.  Place pizzas in hot oven for 8-12 minutes or until cheese on top is melted.

Garden Vegetable Soup

1 spray cooking spray

1 c. sliced carrots

1/2 c. diced onions

4 minced garlic cloves

6 c. beef, chicken, or vegetable broth

2 c. diced green cabbage

2 c. chopped spinach

2 Tbsp. tomato paste

1 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. salt

2 c. diced zucchini

Spray large saucepan with cooking spray; heat.  Saute carrot, onion, and garlic o ver low heat until soft, about 5 minutes.  Add broth, cabbage, spinach, tomato paste, basil, oregano, and salt; bring to boil.  Reduce heat; simmer, covered, about 15 minuts. Stir in zucchini; cook 3-4 minutes more. Serve hot.

Blaine's Favorite Tortilla Soup

 

3 Roma tomatoes
2 Tbsp. taco seasoning
1 2"x2" cube of sharp cheddar cheese
1 small slice of jalapeno pepper
3 sprigs cilantro
1/2 tsp. garlic salt
1/3 large carrot
2 Tbsp. onion

1 tsp. chicken boullion
1/4 tsp. black pepper
2 c. hot water
1/2 c. tortilla chips

Place all ingredients except chips in BlendTec or VitaMix blender.  Press Soups button.  Add tortilla chips.  Press the pulse button 3 times to blend chips.  

(May also add any combination of chips, corn, or beans.)

Dal

1 Tbsp. olive oil
1 c. onion, chopped
1 Tbsp. fresh ginger, peeled, minced
1 tsp. cumin seed
1 tsp. turmeric, ground
1/2 tsp. red pepper, crushed
4 garlic cloves, minced
2 c. cauliflower florets, chopped
2 1/2 c. water
1 c. dried lentils
2 Tbsp. fresh lime juice
1 Tbsp. fresh cilantro, minced
3/4 tsp. salt
6 c. cooked basmati rice or 6 c. long grain rice, cooked

Directions:  Heat olive oil in large saucepan over medium-high heat.  Add onion, ginger, cumin, turmeric, red peppers and garlic.  Saute 2 minutes.  Add cauliflower; saute 1 minute.  Stir in water and lentils; bring to a boil.  Cover, reduce heat, and simmer 35 minutes or until lentils are tender.  Stir in lime juice, cilantro, and salt.  Serve 1 c. lentil mixture with 1 c. rice.

Vegetable Curry

2 Tbsp. canola oil 
1 large yellow onion, finely diced 
4 medium cloves garlic, minced 
One 2-inch piece fresh ginger, peeled and finely grated (1 Tbs.) 
1 Tbs. ground coriander 
1-1/2 tsp. ground cumin 
3/4 tsp. ground turmeric 
1/2 tsp. cayenne 
1 Tbs. tomato paste 
2 cups lower-salt chicken broth or vegetable broth 
1 cup light coconut milk 
One 3-inch cinnamon stick 
Fine sea salt and freshly ground black pepper 
1 small cauliflower, broken into 1-1/2-inch florets (about 4 cups) 
1 lb. sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups) 
2 large carrots, peeled and cut into 1/2-inch-thick rounds (about 1 cup) 
One 15-1/2-oz. can chickpeas, drained and rinsed 
4 oz. baby spinach (about 4 lightly packed cups) 
2 Tbs. fresh lime juice 
1 tsp. finely grated lime zest 
2 Tbs. chopped fresh cilantro 

In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.

Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.

Add the cauliflower, sweet potatoes,

and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick.

Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro.