This is a delicious, easy dip
1cup mayo
1 cup sour cream
1T each: Bon Appetit, dill weed, minced onions( I use dry), parsley..
Mix and serve.. Does not have to sit overnight, or at all.
Tuesday, April 23, 2013
Thursday, April 18, 2013
Cauliflower and Chickpea Curry
Prep time
20 mins
Cook time 30 mins
Total time 50 mins
Author: Erin Alderson
Recipe type: Dinner
Serves: 2-4
Ingredients
- 1 1/2 T. Curry Powder:
- 1 1/2 Garam Masala
- 1 tablespoons olive oil
- 1 small head cauliflower
-2 cloves garlic, minced
- ½ teaspoon salt
- 1 cup full-fat coconut milk
- 1-2 cups low sodium chicken broth
- 1 cup chickpeas (drained and rinsed if using canned)
- red pepper flakes (optional)
Serve with:
-Brown Rice or Quinoa
- Cilantro
- Greek Yogurt
- Chutney
- Chapati
Instructions:
Combine spices in a bowl. Stir until well combined, set aside. Cut cauliflower into bite-size floret equalling 3-4 cups. Heat olive oil in a large skillet over medium-low heat and add minced garlic. Saute for 1 minute and then add cauliflower, 3 tablespoons of the curry powder, ½ teaspoon salt, and pinch red pepper flakes*. Stir until well combined and then add 1 cup coconut milk, 1 cup chicken broth and chickpeas. Bring to a boil, reduce to a simmer and let cook for 20-30 minutes, adding more vegetable broth as need to keep a desired consistency. Serve with brown rice and favorite toppings.
*This dish is vegetarian but high on protein, because of the chickpeas. However, Alex said it would have been better with chicken. :-)
Cook time 30 mins
Total time 50 mins
Author: Erin Alderson
Recipe type: Dinner
Serves: 2-4
Ingredients
- 1 1/2 T. Curry Powder:
- 1 1/2 Garam Masala
- 1 tablespoons olive oil
- 1 small head cauliflower
-2 cloves garlic, minced
- ½ teaspoon salt
- 1 cup full-fat coconut milk
- 1-2 cups low sodium chicken broth
- 1 cup chickpeas (drained and rinsed if using canned)
- red pepper flakes (optional)
Serve with:
-Brown Rice or Quinoa
- Cilantro
- Greek Yogurt
- Chutney
- Chapati
Instructions:
Combine spices in a bowl. Stir until well combined, set aside. Cut cauliflower into bite-size floret equalling 3-4 cups. Heat olive oil in a large skillet over medium-low heat and add minced garlic. Saute for 1 minute and then add cauliflower, 3 tablespoons of the curry powder, ½ teaspoon salt, and pinch red pepper flakes*. Stir until well combined and then add 1 cup coconut milk, 1 cup chicken broth and chickpeas. Bring to a boil, reduce to a simmer and let cook for 20-30 minutes, adding more vegetable broth as need to keep a desired consistency. Serve with brown rice and favorite toppings.
*This dish is vegetarian but high on protein, because of the chickpeas. However, Alex said it would have been better with chicken. :-)
Spaghetti Casserole
This casserole is seriously amazing. Comfort food at it's finest. The recipe calls for spaghetti but I have been making it with spaghetti squash and it is sooo yummy! Plus lower in calories and carbs, and higher in fiber.
8 oz uncooked spaghetti or 1 spaghetti squash
1 lb ground beef
1 jar spaghetti sauce
1 tbsp butter
1/2 c chopped green pepper
1/2 c chopped onion
8 oz cream cheese, softened
2 tbsp milk (I leave this out if I'm using spaghetti squash, it makes it less watery)
Grated parmesan cheese
French Fried Onions
Preheat oven to 350.
Cook spaghetti or spaghetti squash and set aside. (For spag squash, cut in half, scoop out the seeds, put face down in a 9X13 pan with a little water. Either bake in the oven, 350 for 1 hour, or I usually microwave it for 15-20 min and it turns out great.) I let the spag squash cool while I prep the rest so it will be easier to scoop out.
Brown ground beef, add spaghetti sauce and heat. (I usually use a marinara but any kind would work.)
Combine green peppers, onions, and butter in a bowl and microwave for 4 minutes until tender.
Add cream cheese and milk to the veggies and stir until smooth.
Put the spaghetti in a 9x13 baking dish, or scoop out the spag squash into the baking dish and even it out.
Put the cream cheese/veggie mixture on top of the spaghetti/spag squash and spread evenly.
Put the spag sauce/meat mixture on top of the cream cheese.
Sprinkle parmesan cheese, however much you want, on top. Bake at 350 for 25 min.
Take out and sprinkle with french fried onions (I don't always have these, it's still awesome) and bake for 5 more minutes.
ENJOY!!
8 oz uncooked spaghetti or 1 spaghetti squash
1 lb ground beef
1 jar spaghetti sauce
1 tbsp butter
1/2 c chopped green pepper
1/2 c chopped onion
8 oz cream cheese, softened
2 tbsp milk (I leave this out if I'm using spaghetti squash, it makes it less watery)
Grated parmesan cheese
French Fried Onions
Preheat oven to 350.
Cook spaghetti or spaghetti squash and set aside. (For spag squash, cut in half, scoop out the seeds, put face down in a 9X13 pan with a little water. Either bake in the oven, 350 for 1 hour, or I usually microwave it for 15-20 min and it turns out great.) I let the spag squash cool while I prep the rest so it will be easier to scoop out.
Brown ground beef, add spaghetti sauce and heat. (I usually use a marinara but any kind would work.)
Combine green peppers, onions, and butter in a bowl and microwave for 4 minutes until tender.
Add cream cheese and milk to the veggies and stir until smooth.
Put the spaghetti in a 9x13 baking dish, or scoop out the spag squash into the baking dish and even it out.
Put the cream cheese/veggie mixture on top of the spaghetti/spag squash and spread evenly.
Put the spag sauce/meat mixture on top of the cream cheese.
Sprinkle parmesan cheese, however much you want, on top. Bake at 350 for 25 min.
Take out and sprinkle with french fried onions (I don't always have these, it's still awesome) and bake for 5 more minutes.
ENJOY!!
Saturday, April 13, 2013
15 minute homemade Macaroni and Cheese that rules the world
I made the most amazing macaroni and cheese (I am a please-dont-say mac' and cheese snob)
We all love it, but Asher eats it really well, so we do tend to make it once a week or so. I LOVE Debby's crockpot recipe, but it is soooo naughty.
So. I tried my own brain recipe because it was 8 pm and I needed to make dinner
1 box macaroni
While that is boiling to al dente, melt 3 T butter in saucepan. After melted add 2 tsp salt, 1/2 tsp garlic powder or one crushed clove garlic, 3 Tablespoons flour. Mix, Mix, Mix till smooth.
Then I added 1 and 1/2 cup water + 1/2 cup powdered milk (1 and 1/2 cup milk would be fine too, but we are on a budget, baby). Place back on heat and when it is super hot, but not quite boiling, add 1 and 1/2 cup shredded cheddar, a bit at a time. White sauce needs to be hot enough that cheese instantly melts.
Stir until all glorious and combined, pour over drained macaroni.
I had a little cheese left that I did not want to wipe out of my cheese grater bowl, so I tapped the bowl over the pan and let that fall on the macaroni and cheese, and...
IT IS ABSOLUTELY DIVINE.
We all love it, but Asher eats it really well, so we do tend to make it once a week or so. I LOVE Debby's crockpot recipe, but it is soooo naughty.
So. I tried my own brain recipe because it was 8 pm and I needed to make dinner
1 box macaroni
While that is boiling to al dente, melt 3 T butter in saucepan. After melted add 2 tsp salt, 1/2 tsp garlic powder or one crushed clove garlic, 3 Tablespoons flour. Mix, Mix, Mix till smooth.
Then I added 1 and 1/2 cup water + 1/2 cup powdered milk (1 and 1/2 cup milk would be fine too, but we are on a budget, baby). Place back on heat and when it is super hot, but not quite boiling, add 1 and 1/2 cup shredded cheddar, a bit at a time. White sauce needs to be hot enough that cheese instantly melts.
Stir until all glorious and combined, pour over drained macaroni.
I had a little cheese left that I did not want to wipe out of my cheese grater bowl, so I tapped the bowl over the pan and let that fall on the macaroni and cheese, and...
IT IS ABSOLUTELY DIVINE.
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