Recipes

Soup- Chicken, Vegetable, Peanut Butter

Posted by on Mar 3, 2011 in Recipes | 1 comment

My sister Lisa made this at Christmas for a light main course.  As strange as it sounds putting peanut butter in a soup; it was delicious.  You can leave out the chicken and make it vegan. I posted that recipe under Soup- Vegan.

Ingredients:
2 Tbsp vegetable oil
1 small onion, chopped
2 cloves garlic, minced or put through a garlic press
1 inch (more or less) of fresh grated or minced ginger root
¼ tsp (more or less to taste) dried red pepper flakes (optional)
1 14-oz can diced tomatoes
8 cups low sodium chicken broth (or 4 c broth + 4 c water)
1 large-ish sweet potato, peeled and chopped in ¾ inch dice
3 or 4 carrots, sliced
Up to half a head of cabbage, cored and shredded
1 cup or more cauliflower florets
1 small-medium red or yellow bell pepper, cored and chopped in ¾ inch dice
½ to 1-cup small pasta
2 cups (more or less) cooked chicken, shredded or chopped
3-4 cups fresh spinach leaves (any tough stems removed) rough chopped
2 to 4 Tbsp chopped cilantro or parsley
¼ to ½ cup creamy peanut butter
Salt and pepper to taste

Directions:

In a large soup pot, heat oil over medium heat. Add onion and sauté until softened, about 3 minutes. Add garlic, ginger and red pepper flakes; stir until fragrant, about 1 minute.

Add tomatoes, broth and water; increase heat and bring to a boil. Add sweet potato, carrots, cabbage, cauliflower and bell pepper; bring back to a boil, then lower heat and simmer, covered for about 5 minutes. Add pasta and return to a simmer for about 10 more minutes. Veggies should be tender.

Add the chicken, spinach, cilantro/parsley and peanut butter, stirring to “melt” and distribute the peanut butter. Simmer gently until the chicken is heated and the spinach is wilted. Season with salt and pepper to taste. Serve.

Lisa’s Notes:

1. I usually use 4 cups chicken broth, 4 cups water
2. These are veggies I like and that I think hold up well in this soup. I’ve also used green beans and pea pods; try any veggies that you like and omit the ones you don’t!
3. You can make this soup vegetarian. Replace chicken broth with vegetable broth. Either omit the solid protein entirely, or replace the chicken with firm tofu, cut into ½ inch cubes.
4. I really like the little “zing” from red pepper flakes. If some of you don’t like any heat, you can make the soup without the flakes, and then serve the soup with some bottled hot sauce on the side for people who do like a little heat. They can add as much as they want.
5. No small pasta? Do without or break up spaghetti into 1 to 2-inch pieces.
6. I like Traci’s idea of coconut milk and may give that a try to replace some of the chicken broth.

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Dip- Hummus (aka Chick Pea/Garbanzo Bean Dip!)

Posted by on Mar 2, 2011 in Recipes | 2 comments

I am not a particular fan of GARBANZO BEANS, so when my sis told me at Christmas that she was going to whip up some dip with garbanzo beans in it I was less than thrilled.  Hmmm, I had never tried hummus.  Suffice to say, I am now a fan of this dip. (She no longer pulls my hair but does occasionally push the envelope! Actually, I don’t know that she ever pulled my hair, I was twice as big…) Enjoy eating healthy!

1 15-oz to 19-oz can garbanzo beans drained, but reserve the liquid
1 clove garlic
1 Tbsp fresh lemon juice (or more, to taste)
3 Tbsp tahini OR 2 Tbsp smooth peanut butter
1/4 tsp ground cumin (or more, to taste)
2 or 3 Tbsp olive oil, as needed
Salt and pepper to taste

Add drained beans, garlic, lemon juice, tahini/peanut butter and cumin to food processor. Process. While machine is running, slowly add up to half of the reserved bean canning liquid. Stop machine and scrape down sides. Start machine again and slowly add olive oil to desired consistency. Add salt and pepper to taste. Serve with pita bread or pita chips, and with vegetable crudites, e.g. carrot & celery sticks, bell peppers, cauliflower & broccoli florets, zucchini & cucumber slices, etc.

Lisa’s Notes:

1. Hummus can certainly be made ahead and stored in fridge. I suggest bringing to room temp for serving.

2. I use both tahini and peanut butter when I make hummus; about 1 T of each.

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Snacks- Chocolate Peanut Butter Rice Chex Mix- Gluten Free

Posted by on Dec 18, 2010 in Recipes | 1 comment

Gluten Free Chocolate Peanut Butter Snack Mix

Gluten Free Chocolate Peanut Butter Snack Mix

I saw a bag of this at Sams Wholesale the other day, called Muddy something, so I suppose you could buy it pre-made.  It might be cheaper homemade, and you don’t have the extra chemicals in it!  I got this recipe from Carol Weiner of Townsend, at Tuesday’s Dazzling Dominos Dames!

9 cups of Rice Chex (almost a whole box)
½ cup of peanut butter (doesn’t make any difference if it is creamy or chunky, but I use creamy.)
12 oz bag of semi-sweet chocolate chips
powdered sugar

Melt the chocolate on your stovetop and add the peanut butter.  Mix just until creamy smooth.  Pour over the Chex mix in a big bowl.  Gently toss and stir until covered.  Then pour over the top a cup of powdered sugar and toss until pieces start to separate.  You will do this 3 or 4 times using a few cups of powdered sugar but I never measured exactly how much.  This freezes well.

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Snacks- Cheerios with Peanuts (or Pecans), Cashews, and Almonds

Posted by on Dec 18, 2010 in Recipes | Comments Off

Cheerio Nut Snack Mix

Cheerio Nut Snack Mix

1/2 c. brown sugar, packed
1/2 c. dark corn syrup
1/4 c. butter
1/2 tsp. salt
6 c. Cheerios cereal
1 c. peanuts
1/2 c. slivered almonds

(The original recipe is above.  I usually use 1 cup of peanuts, 1 cup of silvered almonds and 1 cup of cashews.  You could use pecans if you have a peanut allergy. There always seems to be enough goop to pour over and coat everything; you just have to really mix it in the pot for a few minutes.)

Heat oven to 325 degrees. Brush jelly roll pan, 15 1/2 x 10 1/2 x 1 inch with butter or spray with oil cooking spray. Melt butter then add brown sugar, corn syrup, and salt in 3 quart, or bigger, saucepan over medium heat, stirring constantly, until sugar is dissolved, about 5 minutes. When it’s bubbling remove from heat. Stir in nuts, then add cereal and stir until well coated. Spread mixture in the jelly roll pan. Bake 15 minutes. Cool 5 to10 minutes; loosen mixture with metal spatula and break into chunks into a plastic container with a lid. Don’t wait too long or you are busting it apart. Store in the covered container. I usually freeze it and it lasts for months.  Just scoop out how much you need and leave the rest in the freezer.  About 8-10 cups of snack.

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Cookies- Peanut Butter Creams

Posted by on Dec 18, 2010 in Recipes | Comments Off

4 C unsifted powdered sugar (roughly one pound)
1 ½ C creamy peanut butter
1/3 C milk
¼ C honey
1/2 tsp salt
1 tsp vanilla
1- 6oz package of semi-sweet chocolate pieces

Combine all ingredients except chocolate pieces.  Mix until blended.  Remove from bowl and knead on a board or granite counter top until smooth.  Spread and pat into a 9” square pan.  Melt chocolate pieces over low heat.  Spread over peanut butter mixture.  Cool until the chocolate is firm (about 30 minutes) then cut into 8X8 squares.  Makes 64.  I store these in the fridge rather than freeze them.

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Cookies- Chocolate Truffles

Posted by on Dec 3, 2010 in Recipes | Comments Off

Chocolate Truffles

Chocolate Truffles

1 package of original Oreo Cookies, (not double stuff)
1- 8oz package of cream cheese at room temperature
1- 8oz bag of dark chocolate* see below
1- 8oz bag of white chocolate* see below

Crush the Oreos in a food processor until very fine.  Combine the cream cheese until well mixed.  Place in the fridge overnight for flavors to meld together.  The next day let set at room temperature to soften.  Roll into small balls.  Place a wooden toothpick in the top of each truffle.  Place on a cookie sheet lined with wax paper and place in the freezer until very firm.

*I find that the chocolate bits don’t melt as well as the dipping chocolate you buy in the store.  It stays melted longer and goes on thinner.  The best is Ghirardelli and I buy it in a 2.5 pound slab at Sam’s Wholesale.  So melt some in the microwave, DO NOT OVERHEAT, and stir it until just melted.  Dip each ball in the white chocolate and place back on the wax paper not touching each other.  By the time you are done dipping they will have set up.  You can place them in your plastic storage container with them touching and pull out the toothpicks.  Then melt some dark chocolate and drizzle it on top to cover the little holes the toothpicks made.

Store in the refrigerator.

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