Okay, this is that yummy cucumber yogurt stuff that you get on Gyros, modified slightly to accommodate our family tastes. I love this stuff! It is a yummy veggie dip and tastes delish on the Greek chicken recipe below.
1 cup Greek yogurt
1 cucumber, peeled and seed scooped out
1 crushed clove of garlic (garlic press)
1 tsp dried dill
1/8 tsp sea salt
1/8 tsp black pepper
1/4 tsp red wine vinegar
Grate the cucumber and put into a smooth cloth towel or napkin (not terry cloth) Squeeze the juice out of the cucumber into the sink.
Combine the rung out cucumber and the rest of the ingredients and mix well. Cover and refrigerate for an hour.
Saturday, March 6, 2010
Greek Chicken
Okay, I kind of made this up with bits and pieces of other recipes, but I think it is yummy and flavorful!
4-5 boneless skinless chicken breasts trimmed and cubed
2 tbsp olive oil
juice from one lemon
1 tsp red pepper flakes
1 tsp dried dill weed
2 tsp dried oregano
1 tsp seat salt
3 crushed garlic cloves
1 red pepper cut into ribbons
1 yellow pepper cut into ribbons
1 green pepper cut into ribbons
2 sweet onions cut into thin strips
2 fresh tomatoes diced
Tatziki
Wraps or pitas
Throw the first 8 ingredients into a ziploc bag and shake up well. Allow to marinate for an hour or over night.
Spray an electric fry pan with olive oil spray and set the temp at 350 degrees. When pan is hot, add chicken and stir until all sides of chicken lose their pink color (about 5 minutes)
Cover the pan and reduce the heat to 250 degrees and continue cooking for 10 minutes
Uncover and turn the chicken pieces over. (There will be a lovely caramel colored brown glaze on the chicken.) Continue cooking the other side for 5 minutes.
Remove chicken from pan and set aside. Spray the pan lightly again and add 1 tbsp of olive oil. Throw peppers and onions in pan and saute until the onions are soft and clear.
On a wrap or on a plate put 1/2 cup chicken, 1 cup of sauteed vegetables, diced tomatoes and 1-2 tbsp tatziki. Wrap up and eat or enjoy it from the plate with your fork. (Gluten free)
4-5 boneless skinless chicken breasts trimmed and cubed
2 tbsp olive oil
juice from one lemon
1 tsp red pepper flakes
1 tsp dried dill weed
2 tsp dried oregano
1 tsp seat salt
3 crushed garlic cloves
1 red pepper cut into ribbons
1 yellow pepper cut into ribbons
1 green pepper cut into ribbons
2 sweet onions cut into thin strips
2 fresh tomatoes diced
Tatziki
Wraps or pitas
Throw the first 8 ingredients into a ziploc bag and shake up well. Allow to marinate for an hour or over night.
Spray an electric fry pan with olive oil spray and set the temp at 350 degrees. When pan is hot, add chicken and stir until all sides of chicken lose their pink color (about 5 minutes)
Cover the pan and reduce the heat to 250 degrees and continue cooking for 10 minutes
Uncover and turn the chicken pieces over. (There will be a lovely caramel colored brown glaze on the chicken.) Continue cooking the other side for 5 minutes.
Remove chicken from pan and set aside. Spray the pan lightly again and add 1 tbsp of olive oil. Throw peppers and onions in pan and saute until the onions are soft and clear.
On a wrap or on a plate put 1/2 cup chicken, 1 cup of sauteed vegetables, diced tomatoes and 1-2 tbsp tatziki. Wrap up and eat or enjoy it from the plate with your fork. (Gluten free)
Thursday, February 25, 2010
Butternut Squash Soup
Yes, another soup recipe! The snow is coming down yet again today and it reminded me that I loved the soup I made last night! Kyle and Zach liked it, Chloe thought it was okay, and Ben wouldn't even try it. However, these are MY favorite recipes. So here goes
2 medium butternut squash
2 cups low sodium chicken broth
1 13-14 oz can of coconut milk
1 tsp ground ginger
1 tsp sea salt
2 tbsp fresh chopped cilantro
Cut squash in half and scoop out seeds. Place in a shallow baking dish that has 1/4 inch of water in it. Bake at 350 degrees until soft. ( one of my squash took only 25 minutes and the other took 50. So, keep checking the squash to see if it is soft. With the one that was taking longer I turned the center part into the water half way through to keep it from drying out)
Allow squash to cool so you don't burn your hands.
Scoop out one of the squashes into a blender and add the chicken broth and puree. Pour that mixture into a pot.
Scoop out the remaining squash into the blender and add the coconut milk and puree. Add this mixture to the pot.
Add the ginger, sea salt and cilantro to the pot, mix well, heat and serve.
2 medium butternut squash
2 cups low sodium chicken broth
1 13-14 oz can of coconut milk
1 tsp ground ginger
1 tsp sea salt
2 tbsp fresh chopped cilantro
Cut squash in half and scoop out seeds. Place in a shallow baking dish that has 1/4 inch of water in it. Bake at 350 degrees until soft. ( one of my squash took only 25 minutes and the other took 50. So, keep checking the squash to see if it is soft. With the one that was taking longer I turned the center part into the water half way through to keep it from drying out)
Allow squash to cool so you don't burn your hands.
Scoop out one of the squashes into a blender and add the chicken broth and puree. Pour that mixture into a pot.
Scoop out the remaining squash into the blender and add the coconut milk and puree. Add this mixture to the pot.
Add the ginger, sea salt and cilantro to the pot, mix well, heat and serve.
Tuesday, February 16, 2010
Carrot (Sunshine) Soup
So, I started "eating clean" last week. I have enjoyed it largely because I can play with new recipes. This recipe looked good but also familiar. My mom used to make "Solskin Soup" which it turns out is very similar to this recipe.
1/2 cup olive oil or melted coconut butter (I use 1/4 cup of of each)
1 cup chopped onion
1 large sweet potato peeled and diced
6 cups peeled grated carrots
2 cloves of garlic (use a garlic press)
2 boxes low sodium chicken broth ( Rachel Rays is lower in sodium than the popular brand marked "low sodium")
1 tsp white pepper
1 tbsp sea salt (if you don't have sea salt use 1 tsp regular salt)
Juice from two fresh squeezed oranges
1 1/2 tsp ground ginger
Saute onion in oil until onions are tender.
Add carrots, sweet potatoes, and garlic and saute on low for 15 minutes more.
Add broth and salt and pepper and bring to a boil.
Reduce heat to a simmer add orange juice and ginger and simmer for one hour.
Blend the soup in a blender until smooth and serve.
My family liked this with a dollup of sour cream in it! Yummy!
1/2 cup olive oil or melted coconut butter (I use 1/4 cup of of each)
1 cup chopped onion
1 large sweet potato peeled and diced
6 cups peeled grated carrots
2 cloves of garlic (use a garlic press)
2 boxes low sodium chicken broth ( Rachel Rays is lower in sodium than the popular brand marked "low sodium")
1 tsp white pepper
1 tbsp sea salt (if you don't have sea salt use 1 tsp regular salt)
Juice from two fresh squeezed oranges
1 1/2 tsp ground ginger
Saute onion in oil until onions are tender.
Add carrots, sweet potatoes, and garlic and saute on low for 15 minutes more.
Add broth and salt and pepper and bring to a boil.
Reduce heat to a simmer add orange juice and ginger and simmer for one hour.
Blend the soup in a blender until smooth and serve.
My family liked this with a dollup of sour cream in it! Yummy!
Chocolate Zucchini Bread Gluten Free!!!
Okay, I like zucchini bread too. Here is one I can eat.
1 1/4 cups gluten free flour
1/4 cup cocoa
2 tsp xanthum gum
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 eggs
1 1/3 cup sugar
2/3 cup canola oil
2 tsp vanilla
1 1/2 cups shredded zucchini
Mix dry ingredients
Beat eggs.
Add sugar and oil and vanilla and mix well
Stir in zucchini
Add dry ingredients and stir until well combined
Pour into a greased 9x5 loaf pan
Bake at 325 for 1 hour.
1 1/4 cups gluten free flour
1/4 cup cocoa
2 tsp xanthum gum
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 eggs
1 1/3 cup sugar
2/3 cup canola oil
2 tsp vanilla
1 1/2 cups shredded zucchini
Mix dry ingredients
Beat eggs.
Add sugar and oil and vanilla and mix well
Stir in zucchini
Add dry ingredients and stir until well combined
Pour into a greased 9x5 loaf pan
Bake at 325 for 1 hour.
Zucchini Bread
My family loves zucchini bread and I love sneaking in extra good stuff like the pineapple in this recipe!
3 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
4 eggs
2 cups sugar
2 cups grated zucchini
2/3 cup canola oil
2 tsp vanilla
2 8oz cans crushed pineapple drained
Mix dry ingredients together in separate bowl.
Beat eggs until foamy.
Add sugar, zucchini, oil and vanilla and mix well.
Add dry ingredients and stir until well combined and then fold in pineapple.
Pout into 2 9x5 inch loaf pans that have been sprayed with non stick spray.
Bake at 325 degrees for 1 hour.
3 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
4 eggs
2 cups sugar
2 cups grated zucchini
2/3 cup canola oil
2 tsp vanilla
2 8oz cans crushed pineapple drained
Mix dry ingredients together in separate bowl.
Beat eggs until foamy.
Add sugar, zucchini, oil and vanilla and mix well.
Add dry ingredients and stir until well combined and then fold in pineapple.
Pout into 2 9x5 inch loaf pans that have been sprayed with non stick spray.
Bake at 325 degrees for 1 hour.
Thursday, January 28, 2010
Chocolate Raspberry Crumb Bars
I should have put these here before now, because they are one of my best friend's favorites, but I am a little slow sometimes. These are great, tasty bar cookies, easy to make and friendly for people who can't have eggs. I also usually leave the nuts out for my Benjamin's sake. Thanks for asking for the recipe Mischa!
1 cup butter softened
2 cups flour
1/2 cup brown sugar
1/4 tsp salt
2 cups semi sweet chocolate chips
14 oz can of sweetened condensed milk
1/2 Cup chopped walnuts or pecans (optional)
1/3 cup raspberry jam
Beat butter, flour, brown sugar and salt until well mixed. It will be crumbly.
Press 2 cups of this mixture into a greased 9x13 pan and bake at 350 degrees for 12 minutes
While it is baking, combine the sweetened condensed milk and half of the chocolate chips in a microwave safe bowl and microwave on high for 1 minute. Stir the mixture until it is smooth, well combined and the chips are all melted. (Microwave for 15 seconds more at a time as necessary to get it all melted)
Spread chocolate mixture over the hot crust, sprinkle the reserved crumb mixture evenly over the top, and top with remaining chocolate chips, nuts if desired and teaspoons of the raspberry jam.
Return pan to oven and bake for 25-30 minutes more.
Cool and cut into bars.
TIP: A plastic knife is the best for cutting these bars and brownies too! It doesn't break up the top like a metal knife does.
1 cup butter softened
2 cups flour
1/2 cup brown sugar
1/4 tsp salt
2 cups semi sweet chocolate chips
14 oz can of sweetened condensed milk
1/2 Cup chopped walnuts or pecans (optional)
1/3 cup raspberry jam
Beat butter, flour, brown sugar and salt until well mixed. It will be crumbly.
Press 2 cups of this mixture into a greased 9x13 pan and bake at 350 degrees for 12 minutes
While it is baking, combine the sweetened condensed milk and half of the chocolate chips in a microwave safe bowl and microwave on high for 1 minute. Stir the mixture until it is smooth, well combined and the chips are all melted. (Microwave for 15 seconds more at a time as necessary to get it all melted)
Spread chocolate mixture over the hot crust, sprinkle the reserved crumb mixture evenly over the top, and top with remaining chocolate chips, nuts if desired and teaspoons of the raspberry jam.
Return pan to oven and bake for 25-30 minutes more.
Cool and cut into bars.
TIP: A plastic knife is the best for cutting these bars and brownies too! It doesn't break up the top like a metal knife does.
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