nverland: (cooking 3)
[personal profile] nverland
 photo Tips for making salsa without tomatoes.jpg

Tips for making salsa without tomatoes

1. Start with something sweet and soft in texture: Such as mangos, peaches, cherries or even pineapple.

2. Add something crunchy and mild: For this element you can use a bell pepper or cucumber, depending on what you have on hand.

3. Mix in something spicy: You can choose to use just about any chili pepper you like: jalapeño, serene, scotch bonnet or habanero.

4. Add some onion: This can be red onion, shallot, scallions or even sweet onions. Just be sure to dice them up quite small.

5. Don’t forget the acid: The normal go-to here is lime juice, but you can use vinegar or another citrus juice to mix things up.

6. Top it off with herbs: Use cilantro in your salsa, but there are many folks who don’t. Feel free to use parsley or even basil for a unique flavor.

7. Finish with salt: Add salt at the very end and adjust to your personal taste
nverland: (cooking 3)
[personal profile] nverland
 photo Grilled Pineapple Salsa.jpg

Grilled Pineapple Salsa
Prep time 5 mins Cook time 20 mins Total time 25 mins Serves: 3 ½ cups

½ ripe pineapple, trimmed and sliced
1 large red bell pepper, seeded and quartered
½ small red onion, peeled and cut in half (so you have 2 quarters of whole onion)
1 jalapeno, whole
½ cup loosely packed cilantro, finely chopped
1 tablespoon lemon juice
¼ teaspoon ground ginger
¼ teaspoon ground cumin
Salt and pepper to taste
Olive oil

Grease grill and heat to medium high heat.
Drizzle red onions with olive oil and thread onto a skewer (if using a wooden skewer, soak skewer in water for at least 30 minutes beforehand). Drizzle red bell pepper quarters and jalapeno with olive oil to lightly coat.
Working in batches as needed depending on grill size, grill pineapple and vegetables at medium high heat until tender and lightly charred all over, about 12 minutes for the onions, turning occasionally, about 6-8 minutes for the pineapple, or until caramelized, flipping once, 6 minutes for the red bell peppers, flipping once, and jalapeno for 3-5 minutes, turning occasionally.
Once cool enough to handle, chop pineapple (cutting around core), red bell peppers, and onions. Devein and deseed jalapeno and dice, reserving some of the seeds if desired.
Toss pineapple, red bell pepper, red onion, jalapeno, cilantro, lime juice, ginger, cumin and salt and pepper to taste in a large bowl. If you would like it spicier, add some of the jalapeno seeds to taste.
Can be served immediately or even better chilled.
[identity profile] eresse21.livejournal.com
I went on a cupcake baking spree during the holidays last year and gave boxes of assorted flavors as my family's Christmas gift to everyone. The most successful flavor in that everyone kept asking me to bring them to parties, dinners and picnics were the Chocolate Chip Banana Cupcakes. They're not complicated to make and everything is mixed in one bowl so cleanup is fairly easy. And you have a choice of Brown Butter Frosting or Cream Cheese Frosting if you want a less sweet finish.

Chocolate Chip Banana Cupcakes
2 1/2 cups all purpose flour
1 2/3 cups white sugar
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup butter, room temperature
1 1/4 cup mashed banana (the riper, the better)
2/3 cup buttermilk*
1/2 teaspoon vanilla extract
2 large eggs
2/3 cups semisweet chocolate chips
1/2 cup chopped walnuts or pecans (optional; if you add the nuts, reduce the chocolate chips to 1/2 cup)

Preheat oven to 350ºF. If you have a gas oven, use an oven thermometer for accuracy. On my oven, it's Mark 6 but this can vary from oven to oven. Place 24-28 cupcake liners in muffin or cupcake pans.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the butter, banana, buttermilk and vanilla. Beat with an electric mixer for 2 minutes or by hand for about 5 minutes until the dry ingredients are well incorporated into the wet ingredients. Add the eggs; beat 2 more minutes until batter is well blended. Add the chocolate chips and nuts by hand.

Spoon batter into prepared pans, about 3/4 full. Bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool in pans 5 minutes then remove cupcakes and transfer to wire racks. Cool completely before frosting. Makes 24-28 cupcakes.

*If you don't have buttermilk, put 1 tablespoon vinegar or lemon juice in a measuring cup. Fill with milk to make 1 cup and stir. Let the mixture stand for about 20 minutes before using.    

Brown Butter Frosting
1/3 cup butter
4 cups (1 pound) confectioner's sugar (sift if lumpy)
1/4 teaspoon salt
2-3 tablespoons milk
1 teaspoon vanilla extract

Melt the butter in a saucepan and heat until light golden brown. Blend in the remaining ingredients. Beat until smooth and spreadable. Use quickly as it tends to stiffen as it cools. If it does, add a little more milk to soften again.

Cream Cheese Frosting
8 ounces cream cheese, softened
1/4 cup butter, room temperature
1/2 teaspoon vanilla extract
1 cup confectioner's sugar (sift if lumpy)
Pinch salt

Combine all ingredients in a bowl and beat until smooth and fluffy. Keep in refrigerator if not using immediately. This is the same frosting I use on my Carrot Ginger Cupcakes except that I mix in 2 teaspoons grated orange peel in lieu of the vanilla extract.
[identity profile] larianelensar.livejournal.com
Pineapple Cake

To prepare: Preheat the oven to 350F. Do NOT grease the cake pan!

1 box angel food cake mix
1 can (16 oz) of crushed unsweetened pineapple (do NOT drain!)

Put the dry cake mix into a large bowl. Pour the UNDRAINED pineapple into the bowl. Mix well with a spoon. (Don't use a beater!) Pour the batter into a 13x9 pan. Bake for 25 minutes at 350oF. (Toothpick should come out clean when the cake is done).

Cool completely before cutting into 12 pieces.

Each piece is 3 points (on weight watchers points)

Lemon Bars

Sep. 8th, 2008 09:10 pm
[identity profile] larianelensar.livejournal.com
Lemon Bars

To prepare: Preheat the oven to 325 F. Spray a 13x9 pan lightly with cooking spray.

1 cup butter
½ cup powdered sugar
2 cups flour
Dash salt

4 eggs, whipped
2 cups sugar
¼ cup lemon juice
¼ cup flour

Crust: Cream butter, sugar, and salt together. Add the flour and mix well. It will be dry, but should press into the greased pan easily. Press it all over the bottom of the pan, no holes or gaps! Bake at 325 oF for 25 min. (until it is light brown).

Filling: Mix eggs, sugar, lemon juice and flour well. (No lumps!) Pour over the baked crust (it can still be warm). Bake for 30 more minutes at 325 oF. When the filling is set—sort of jelly like—take them out of the oven and sprinkle (while they're warm) with a light dusting of powdered sugar. Cut into 24 bars when cool.
[identity profile] larianelensar.livejournal.com
Peanut Butter Pie

To prepare: Make sure your eggs are fresh, check their expiration date!

1 cup margarine (NOT butter!)
2 ½ cups powdered sugar
1 cup creamy peanut butter
2 teaspoons vanilla
4 eggs
1 prepared 9" pie shell (graham cracker crust works best)

Cream margarine, peanut butter, sugar, and vanilla with electric mixer. Add the eggs one at a time, beating well after each. (This is Important to making the batter light!!!) Pour the batter into the pie shell. Refrigerate overnight. Makes 8 or 9 servings.
[identity profile] larianelensar.livejournal.com
No Bake Cheese Cake

To prepare: Get an 8 or 9 inch prepared graham cracker crust pie shell.

1 pastry shell/graham cracker crust pie shell (8 or 9 inches)
1 package (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
Chilled fruit topping/pie filling (21 oz)

Warm/soften the cream cheese for a couple of hours, then put it in a large bowl. Beat with a beater until the cheese is fluffy. Add the sweetened condensed milk. Beat until mixed. Add the lemon juice and beat again until mixed. Add the vanilla and beat once more until it's all thoroughly blended. Pour into the pie shell. Cover and refrigerate for 3 hours or until set. Top with chilled fruit and serve (8 or 9 pieces). Or cut and serve and add different fruit toppings as desired. (I like cherry or blueberry)
[identity profile] larianelensar.livejournal.com
Fantasy Fudge

To prepare: Spray a 13" x 9" pan lightly with Pam or other vegetable spray.

¾ cup Parkay margarine
3 cups sugar
2/3 cup (5 oz. can) Evaporated milk
12 oz. semi-sweet chocolate chips
7 oz. (small jar) Marshmellow Cream
1 teaspoon vanilla
Nuts (optional)
1 teaspoon flavored extract (optional) (use peppermint, orange, raspberry, etc for a twist).

Melt the parkay, sugar, and evaporated (NOT Sweetened Condensed) milk in a heavy sauce pan over medium heat. Turn heat up to medium high and bring the ingredients to a boil. Stir constantly while boiling for 5 minutes. Remove from heat and add the chocolate chips. Stir them in until they're completely melted. Add vanilla (and the other flavoring if you wish). Stir in the marshmellow cream until the mixture is completely blended and smooth. Add nuts if you choose. Pour into a lightly greased 13" x 9" pan. Cool for 2 hours. Cut into 1" squares. Keep covered or wrap in plastic. (Weight watchers points = 144 per pan)

Wacky Cake

Sep. 8th, 2008 09:01 pm
[identity profile] larianelensar.livejournal.com
Wacky Cake

To prepare: Preheat oven to 350F, Lightly grease and flour a 9"x9" pan.

1 ½ cups flour
1 cup sugar
¼ cup unsweetened cocoa
1 teaspoon salt
1 tablespoon vinegar
1/3 cup oil (veg./corn, etc.)
1 teaspoon vanilla
1 cup water

Sift/stir dry ingredients together.
Add liquids and beat until smooth.
Bake at 350oF for 35 minutes.
Double the ingredients for a 9" x 13" pan.
No frosting needed! This cake is very moist.
Cover it after cooling.

Note: The whole cake is ~54 Weight Watchers points so divide 54 by the number of pieces you cut for a point count per serving.
[identity profile] larianelensar.livejournal.com


1 cup flour
½ cup salt (yes, ½ cup!)
1 tablespoon veg. oil
1 teaspoon alum
1 cup boiling water

Mix the dry ingredients in a large bowl. Add the oil, then the boiling water. Mix, then knead the dough until smooth. Add food coloring of your choice, or split dough and make different colors. Store in tightly closed plastic bags. (Yes, it's edible and non-toxic, though salty!)

My mom made this for my brothers and sister and I a LOT. It's softer than regular playdough too.
[identity profile] larianelensar.livejournal.com
Cheese-Filled Jumbo Shells


12 oz jumbo shells, partially cooked and drained on paper towels.
12 oz cottage cheese
3 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
¾ cup grated parmesan cheese
3 eggs
Parsley, onion powder, garlic powder, salt, & pepper to taste
32 oz spaghetti sauce

(WW points = 2.5 each shell)

Cook the shells for 10 minutes, drain on paper towels. (They should retain their shape, still be sort of stiff). Cool them in a single layer on tin foil. Mix the cheeses, eggs, and spices together. Pour a thin layer of spaghetti sauce into the bottom of the lightly sprayed 13x9 pan. Fill each shell with cheese mixture and place face (open side) down into the pan. Fill the pan with one layer of shells. (You might need to spray and sauce another small pan). When the shells are all filled and in a pan, pour the remaining spaghetti sauce over the top, covering each shell as completely as possible. Cover with tin foil. Bake at 350F for 35 minutes or until the sauce bubbles. Sprinkle with more Parmesan.

You can portion these out and freeze them, they freeze wonderfully. If you don't want to use them as a main dish, they can also serve as a side dish.
[identity profile] larianelensar.livejournal.com
Fettuccini Alfredo


8 oz of cooked and drained fettuccini
1 package (8 oz) cream cheese
¾ cup (3 oz) Kraft Parmesan Cheese
½ cup Parkay margarine
½ cup milk (skim is fine)

In a large sauce pan, over low to medium heat, stir together the cream cheese, margarine, and milk until melted. Add the parmesan cheese (and yes, the green can cheese is the best!). Stir and continue to heat until smooth. Pour over the cooked noodles and toss lightly.

Makes about 8 servings (1 cup each). Weight watchers points = 10 points per serving.
[identity profile] larianelensar.livejournal.com
Chicken & Noodles


2 or 3 chicken breasts (1 to 1 ½ lbs, boneless & skinless)
1 or 2 cans of cream of chicken soup
1 to 2 cans of skim milk
8 to 12 ounces of egg noodles, cooked and drained.

Put the whole chicken breasts in the crock pot. Stir the soup and milk together and pour over the chicken. (Try one can of soup and milk first, then add a second if needed). The sauce should be fairly thin, but NOT like soup, so don't add two full cans of milk. Cook on high until chicken is done, stirring occasionally. (Cooking on medium or low is okay, it will just take longer). When the chicken is done, take each breast out of the crock pot and use two forks to shred it. Then put it back in the crock pot with the sauce. Cook the noodles right before serving. Serve the chicken & sauce over the noodles.

Weight watchers points – points for the pasta + 1.5 points per ounce of chicken & sauce.
[identity profile] larianelensar.livejournal.com
Cola Chicken


4 chicken breasts (1 to 2 lbs, boneless & skinless)
12 ounce can of soda (for lower fat use diet), any flavor. (Diet coke with lime is really good)
1 cup of tomato catsup

Mix the soda and the catsup in the skillet (or a large saucepan). Lay the chicken breasts in the bottom in a single layer. Spoon some of the sauce over each breast.
Cover the pan with the lid and turn the heat on to medium. Turn the chicken over after 30 or so minutes.

When the chicken is completely done, the sauce should have cooked down and thickened. It's ready to serve.

If you use diet soda, weight watchers points are 1 point per oz. of chicken. If you use non-diet, use 1 point per oz of chicken + 1 point.
[identity profile] larianelensar.livejournal.com
Crock Pot Pork Chops


3 – 4 pork chops/pork loin slices/steaks.
1 envelope of dry onion soup mix
1 – 2 cans cream of mushroom soup
1 soup can of water
½ or 1 soup can of milk

Put the chops into the crock pot. Mix the canned soup, water and/or milk. (Make enough to cover the chops pretty well). Pour over the chops. Mix the dry soup in the envelope by squeezing it/kneading it. Sprinkle over the chops/soup in the crock pot. Cook on high until the chops are done. The soup mixture works well as a gravy when it's done.
[identity profile] larianelensar.livejournal.com
Cheese Soup


1 pound of Velveeta or Velveeta light (Or Mexican Velveeta)
Baby carrots (to taste)
Celery (to taste)
Chicken broth (1 large can at least)

I do this mostly by eye, so I can't give exact amounts, sorry. Heat the broth in a LARGE pot and add the baby carrots and celery. Let them cook until they're pretty tender. Ladle the broth and veggies into a blender (while hot is fine), then puree the veggies so there are no big chunks. Pour the pureed vegetables into a bowl, and continue until all the veggies have been blended. Pour the mixture back into the cooking pot, add the Velveeta (if you shred it or chop it into chunks it melts faster.) Add tobacco sauce if you wish. When the cheese is melted, it's ready. Don't heat or re-heat it on heat that's too high or it will separate.
[identity profile] larianelensar.livejournal.com
WW Cheese Soup


2 cans of Fat Free chicken broth
2 cans of Rotel Tomatoes with chilis
10 oz Velveeta light cheese
10-12 oz of frozen mixed vegetables or cauliflower/broccoli

Stir all the ingredients in a large pot over medium heat until the cheese is melted and the veggies are thawed.

Serving size is 1 cup, 1 point per cup
[identity profile] larianelensar.livejournal.com
Garden Vegetable Soup
Makes four 1-cup servings

2/3 cup sliced carrot
½ cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (chicken, vegetable, or beef)
1 ½ cups diced green cabbage
½ cup green beans
1 tablespoon tomato paste
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon salt
½ cup dried zucchini

Spray a large sauce pan with cooking spray, heat. Sauté the carrot, onion, and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Reduce heat; simmer, covered, about 15 minutes or until beans are tender. Stir in zucchini and heat for 3 – 4 minutes. Serve hot.
[identity profile] inwe-saralonde.livejournal.com

A lot of you will have seen this posted on my LJ, but I thought I'd post the recipe here anyway. These are my all-time favourite muffins, and very easy to do.

Black Cherry-Choc Chip Muffins

1 egg
1 tspn vanilla essence
1/3 cup white sugar
2/3 cup brown sugar
1 cup sour cream or yoghurt
1/2 cup melted butter (unsalted)
60g chocolate chips (I use white, but you can obviously use milk or dark)
1 1/2 cups flour
1 1/4 tspns baking powder
1 x 375g tin black pitted cherries, drained

Line muffin tins with muffin cases (trust me, this works best; it doesn't matter how well you grease the tin, the muffins end up sticking) and preheat the oven to 190°C. This recipe makes approximately 12 muffins.

Put the first seven ingredients into a bowl and mix well, then add the remaining ingredients except the cherries and blend until just mixed. Fold in the cherries, but do not overmix. Two-thirds fill the muffin tins and bake for 15-20 mins.

[identity profile] inwe-saralonde.livejournal.com

My first contribution...

I love this recipe in that it’s done in less than half an hour, as it’s not your traditional risotto where you gradually add in the stock. This is taken from a book called ‘Risotto’, by Christine Ingram, and is the exact recipe, but I make the following changes to give it my personal twist: Instead of chicken stock, I use salt-reduced vegetable. The other thing I do is that I substitute the mozzarella for grated vintage cheddar cheese – and I *love* lots of cheese, so I end up putting in more than the recipe says (I have also used blue cheese instead of mozzarella, but I do go easy with that one). I’m also not a fan of adding extra salt; I find with all the cheese (especially parmesan) that there is already enough, but I do add pepper. Another thing that I have done is added in some cooked vegetables.


Quick Risotto


275g/10oz/1½ cups risotto rice

1 litre/1¾ pints/4 cups simmering chicken stock

115g/4oz/1 cup mozzarella cheese, cut into small cubes

2 egg yolks

30ml/2 tbsp freshly grated parmesan cheese

75g/3oz cooked ham, cut into small cubes

30ml/2 tbsp chopped fresh parsley

Salt and freshly ground black pepper

Freshly grated parmesan cheese to serve


Put the rice in a saucepan. Pour in the stock, bring to the boil and then cover and simmer for about 18-20 minutes until the rice is tender.


Remove the pan from the heat and quickly stir in the mozzarella, egg yolks, parmesan, ham and parsley. Season well with salt and pepper.


Cover the pan and stand for 2-3 minutes to allow the cheese to melt, then stir again. Pile into warmed serving bowls and serve immediately with extra parmesan cheese.


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June 2017



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