Black Bean Soup
3 Cans organic black beans
1 Can organic Italian stewed tomatoes
2 Cups homemade chicken or veggie broth
2 dashes hot sauce (we like adobe mills best)
1 1/2 Cups veggies (whatever you have on hand... or use leftovers from several meals)
Empty all in crock pot, don't rinse or drain anything.
Cook 8-10 hours on LOW or 5-6 hours on HIGH.
Before serving blend everything with a mixer or blender.
Serve with homemade Cuban rye bread and sliced veggies.
Tuesday, October 28, 2008
Sweet Onion Chicken
6 tablespoons red wine vinegar (I've used other's ... just changes it a bit)
4 teaspoons sugar
1/2 teaspoons dried sage
1/2 teaspoons salt
4 skinless, boneless chicken breast halves (about 1 pound total)
2 teaspoons olive oil
2 large onions, halved and thinly sliced
1 cup reduced-sodium chicken broth, (I do homemade...)
1 tablespoon flour
1 carrot, cut into thing strips
1 red bell pepper, cut into thin strips
1/4 teaspoon freshly ground black pepper
1. In a shallow bowl, combine 3 tablespoons of the vinegar, 2 teaspoons of the sugar, 1/4 teaspoon of the sage, and 1/4 teaspoon of the salt and stir to blend. Add the chicken, toss to coat, and let stand while you prepare the onions.
2. In a large nonstick skillet, heat the oil until hot but not smoking over medium beat. Add the onions and the remaining 2 teaspoons sugar and cook, stirring occasionally, until the onions begin to brown, about 5 minutes. Stir in the flour, carrot, bell pepper, remaining 3 tablespoon's vinegar, remaining 1/4 teaspoon sage, remaining 1/4 teaspoon salt. and the black pepper and cook until the onions are very tender and caramelized, about 10 minutes longer.
3. Meanwhile, preheat the broiler or prepare the grill. Broil or grill the chicken 4 inches from the heat for about 4 minutes per side, or until the chicken is cooked through. Place the chicken on plates, spoon the onion mixture around the chicken and serve.
Suggested accompaniments: Garlic mashed potatoes. Fresh pear wedges sprinkled with cinnamon.
6 tablespoons red wine vinegar (I've used other's ... just changes it a bit)
4 teaspoons sugar
1/2 teaspoons dried sage
1/2 teaspoons salt
4 skinless, boneless chicken breast halves (about 1 pound total)
2 teaspoons olive oil
2 large onions, halved and thinly sliced
1 cup reduced-sodium chicken broth, (I do homemade...)
1 tablespoon flour
1 carrot, cut into thing strips
1 red bell pepper, cut into thin strips
1/4 teaspoon freshly ground black pepper
1. In a shallow bowl, combine 3 tablespoons of the vinegar, 2 teaspoons of the sugar, 1/4 teaspoon of the sage, and 1/4 teaspoon of the salt and stir to blend. Add the chicken, toss to coat, and let stand while you prepare the onions.
2. In a large nonstick skillet, heat the oil until hot but not smoking over medium beat. Add the onions and the remaining 2 teaspoons sugar and cook, stirring occasionally, until the onions begin to brown, about 5 minutes. Stir in the flour, carrot, bell pepper, remaining 3 tablespoon's vinegar, remaining 1/4 teaspoon sage, remaining 1/4 teaspoon salt. and the black pepper and cook until the onions are very tender and caramelized, about 10 minutes longer.
3. Meanwhile, preheat the broiler or prepare the grill. Broil or grill the chicken 4 inches from the heat for about 4 minutes per side, or until the chicken is cooked through. Place the chicken on plates, spoon the onion mixture around the chicken and serve.
Suggested accompaniments: Garlic mashed potatoes. Fresh pear wedges sprinkled with cinnamon.
This is how I make my creamy tomato soup.
2 Tbs. butter
2 Tbs. Flour
1 Cup Liquid (I use rice milk)
1 sm. Can Tomato Paste
Molasses or honey to taste (this takes the tangy out and helps mellow the acid taste in the tomatoes)
Melt butter in pan. Add Flour, brown on medium while stirring constantly. Slowly add liquid (milk) cook on medium stirring constantly until thick (gravy consistence). Then add tomato paste and sweetener. Stir until hot... if this is to thick add more of the liquid.
2 Tbs. butter
2 Tbs. Flour
1 Cup Liquid (I use rice milk)
1 sm. Can Tomato Paste
Molasses or honey to taste (this takes the tangy out and helps mellow the acid taste in the tomatoes)
Melt butter in pan. Add Flour, brown on medium while stirring constantly. Slowly add liquid (milk) cook on medium stirring constantly until thick (gravy consistence). Then add tomato paste and sweetener. Stir until hot... if this is to thick add more of the liquid.
Chicken Glop (named by my boys... thanks boys... you know how to warm Mommas heart)
2 cans chicken
1 block cream cheese
2 TBS butter
2 TBS flour
2 Cups Milk
Throw in crock pot on low and heat for 4-5 hours. Make some tater tots and pour glop on top. Not glamours but eatable. Oh, a side P.S. we are lactose intolerant... so the 'milk' items are non-milk... but I still call them milk... probably shouldn't.
:0)
2 cans chicken
1 block cream cheese
2 TBS butter
2 TBS flour
2 Cups Milk
Throw in crock pot on low and heat for 4-5 hours. Make some tater tots and pour glop on top. Not glamours but eatable. Oh, a side P.S. we are lactose intolerant... so the 'milk' items are non-milk... but I still call them milk... probably shouldn't.
:0)
Cuban Rye Bread
2 Cups Rye Flour (or use wheat instead)
4 Cups white Flour
2 T. dry yeast
2 T. sugar
1 T. Salt
2 Cups hot water
1 T. sesame or poppy seeds (optional)
Mix 2 Cups rye and 2 Cups white flour with yeast, sugar and salt. Pour on hot water and beat 100 strokes. Stir in remaining flour until dough is no longer sticky. Knead 8 minutes. Place dough in greased bowl and cover with a damp towel, let rise 15 minutes punch down. Divide into 2 pieces, shape into 2 round loaves and place on baking sheet. Cut an X 1/2 inch deep on top with a sharp knife. Brush with water and top with seeds (if using). Place on middle shelf of a COLD oven, place a cake pan of boiling hot water on lowest shelf. Heat the oven to 400 F. Bake 40-50 minutes until deep golden brown.
YUM! (this is my favorite! I like dividing it into 4 small loaves and using them as bread bowls!)
2 Cups Rye Flour (or use wheat instead)
4 Cups white Flour
2 T. dry yeast
2 T. sugar
1 T. Salt
2 Cups hot water
1 T. sesame or poppy seeds (optional)
Mix 2 Cups rye and 2 Cups white flour with yeast, sugar and salt. Pour on hot water and beat 100 strokes. Stir in remaining flour until dough is no longer sticky. Knead 8 minutes. Place dough in greased bowl and cover with a damp towel, let rise 15 minutes punch down. Divide into 2 pieces, shape into 2 round loaves and place on baking sheet. Cut an X 1/2 inch deep on top with a sharp knife. Brush with water and top with seeds (if using). Place on middle shelf of a COLD oven, place a cake pan of boiling hot water on lowest shelf. Heat the oven to 400 F. Bake 40-50 minutes until deep golden brown.
YUM! (this is my favorite! I like dividing it into 4 small loaves and using them as bread bowls!)
Chocolate Chip Cookies
2 1/4 organic white flour
1 tsp. sea salt
1 tsp baking soda
3/4 sucanat sugar (I'm sure you can sub... but I don't know how it would turn out.)
1 cup butter
1 tsp vanilla extract
2 eggs (I have used egg sub on this with good results)
1 package organic chocolate chips
Preheat oven to 375 F. Combine sugar, soft butter and vanilla, beat until creamy. Add eggs and beat. Add dry ingredients and mix well. Stir in chocolate chips. Drop mixture by rounded teaspoonful onto ungreased baking stone. Bake 8 minutes.
2 1/4 organic white flour
1 tsp. sea salt
1 tsp baking soda
3/4 sucanat sugar (I'm sure you can sub... but I don't know how it would turn out.)
1 cup butter
1 tsp vanilla extract
2 eggs (I have used egg sub on this with good results)
1 package organic chocolate chips
Preheat oven to 375 F. Combine sugar, soft butter and vanilla, beat until creamy. Add eggs and beat. Add dry ingredients and mix well. Stir in chocolate chips. Drop mixture by rounded teaspoonful onto ungreased baking stone. Bake 8 minutes.
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