Monday, August 30, 2010
Wednesday, August 25, 2010
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 clove garlic, minced
- 3(16 ounce) cans white kidney beans, rinsed and drained
- 1 (32 ounce) cartonchicken broth
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon dried thyme
- 2 cups water
- 1 bunch fresh spinach, rinsed and thinly sliced
- 1 tablespoon lemon juice
In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.
With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.
In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.) Once blended pour soup back into stock pot and stir in reserved beans.
Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.
Thursday, August 12, 2010
I love peach season! These muffins are moist and have the perfect sweetness. I took them to a faculty meeting, and everyone enjoyed them! The topping is the best; I could just eat that with a spoon. I hope you have a chance to make them before peach season ends!
Makes 18 regular sized muffins.
2 1/3 cups all-purpose flour
1/3 cup whole wheat flour (or all-purpose, if you prefer)
1 tsp. baking soda
1 cup brown sugar, packed
1 cup plain yogurt (I used vanilla)
1/2 cup vegetable oil
1 tsp. vanilla
1 cup peaches, peeled, pitted and diced (about 3 medium peaches)
1/2 cup brown sugar, packed
1/2 cup sliced almonds
1/2 tsp. cinnamon
4 tsp. vegetable oil (or melted butter)
Prepare the topping: In a bowl, stir together the brown sugar, sliced almonds and cinnamon. Stir in oil or melted butter until topping clumps together. Set aside.
In a large bowl, whisk together the flour, baking soda and salt. In a separate bowl, whisk together the brown sugar, yogurt, oil, eggs and vanilla. Pour this mixture over the flour mixture. Sprinkle with peaches and stir, just until mixed.
Spoon batter into greased or paper lined muffin cups. Sprinkle with topping.
Bake in a 350° F. oven until tops are firm to the tough, about 25 minutes. let cool in the pan placed on a rack for 5 minutes. Remove from pan and let cool completely.
Source: Canadian Living
Tuesday, August 3, 2010
Juice of one orange
Juice of two limes
1 Tablespoon Dijon mustard
3 Tablespoons minced fresh garlic
1 cup extra-virgin olive oil2 Tablespoons coarse salt
1 1/2 teaspoon freshly ground pepper
1 1/2 teaspoons ground cumin
2 Tablespoons sugar
2 Tablespoons canned chipotle peppers, chopped
6 pound pork roast, leg or shoulder (mine was 2 1/2 lbs, and I kept everything else the same -- still tasted great and tender)
1 cup water
Combine the first 10 ingredients in a heavy duty zip-top plastic bag. Add pork; seal bag and chill 24 hours, turning occasionally.
When ready to bake, preheat the oven for at least 15 minutes at 400.
Place pork in an ovenproof dish, pour marinade over pork and add water. Bake uncovered for 30 minutes.Reduce oven temperature to 300, cover, and cook for about 3 more hours.
Remove from oven and let stand for 10 minutes. To serve, shred pork and mix with its juices.
So here are some menu options:
The first time I made this, I made cilantro lime rice and black beans. Add some queso fresco and voila.
For round two, baby squash and baked sweet potato wheels with salt, pepper, rosemary and thyme.
Either way, you will not be disappointed.
I will post pictures of the dish soon -- as you know, my computer continues to act up. Until then, here is where you can find the dish at Disney World.
The Crystal Palace -- Magic Kingdom