Hummus
Posted by JasonQ in Appetizers, Side Dishes on December 6th, 2009
Sorry for the break in posts, but I have been busy with Thanksgiving and fighting off illness. Here’s a simple recipe for hummus!
- 2 cups canned garbanzo beans, drained
- 1/3 cup tahini
- 1/4 cup lemon juice
- 1 tsp salt
- 2 cloves garlic, halved
- 1 Tbs olive oil
- 1 pinch paprika
- 1 tsp minced fresh parsley
Place first 5 ingredients in a blender or food processor. Blend until smooth. Transfer to a serving dish, drizzle with olive oil, and sprinkle with paprika and parsley.
Toasted Pumpkin Seeds
If you’re using pumpkins for your Thanksgiving meals, don’t throw away those seeds! They can be toasted and made into a great snack!
- Pumpkin seeds
- Salt
- Olive oil
- Water
Preheat oven to 400F. Using a strong metal spoon, scoop out the insides of your pumpkin. Separate the seeds from the stringy core.
In a saucepan, add seeds and water. I use 2 cups of water for each half cup of seeds. Add 1/2 Tbs salt for every cup of water. Bring to a boil and let simmer for 10 minutes. Remove from heat and drain.
Spread about a tablespoon of olive oil in the bottom of a roasting pan. Spread seeds evenly in a single layer and bake on top oven rack for 10-20 min. When browned to your liking, remove from oven and allow to cool completely before eating.
Crock Pot Stuffed Pepper Soup
Posted by JasonQ in Beef, Main Dishes, Soups on November 22nd, 2009
- 1 large can V8 juice
- 1 box Zatarains cajun rice mix
- 2-3 lbs lean ground beef
- 1 large vidalia onion, diced
- 4 large green peppers, cut into 1 inch strips
- 1/4 tsp celery salt
- salt and pepper to taste
Cook onions, rice mix and ground beef together in a skillet until onions are tender and the beef is done, stirring frequently.
Drain excess grease and put mixture into a crock pot. Add green peppers, V8 juice, celery salt, and salt and pepper.
Cook on low 6-8 hours.
Any soup or stew vegetables may be added for a heartier soup.
Caramelized Onion and Sweet Potato Skillet
Posted by JasonQ in Side Dishes on November 18th, 2009
- 1 tsp canola or vegetable oil
- 1/4 large sweet onion, sliced
- 3 medium sweet potatoes, peeled and sliced
- 2 Tbs packed brown sugar
- 1/2 tsp jerk seasoning (dry)
- 1 Tbs chopped fresh parsley
Heat oil in 10 inch skillet over medium heat. Cook onion and sweet potatoes in oil about 5 minutes, stirring occasionally, until light brown; reduce heat to low. Cover and cook 10 to 12 minutes, stirring occastionally, until potatoes are tender.
Stir in brown sugar and jerk seasoning. Cook uncovered about 3 minutes, stirring occasionally, until glazed. Sprinkle with parsley.
Easy Mexican Chicken and Beans
Posted by JasonQ in Chicken/Poultry, Main Dishes on November 15th, 2009
- 1 lb boneless, skinless chicken breast strips for stir-fry
- 1 envelope taco seasoning mix
- 1 can black or pinto beans, rinsed and drained
- 1 can whole kernel corn with red and green peppers, undrained
- 1/4 cup water
Spray 10 inch nonstick skillet with cooking spray. Cook chicken in skillet over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in center
Stir in seasoning mix, beans, corn and water. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. Serve with tortillas.
Cinnamon Roasted Sweet Potatoes
Posted by JasonQ in Side Dishes on November 10th, 2009
- 2 tablespoons honey
- 2 tablespoons grapeseed or canola oil
- 6 medium sweet potatoes, unpeeled, halved lengthwise
- salt and freshly ground black pepper
- 6 cinnamon sticks
Preheat the oven to 375.
In a small bowl, whisk together the honey and oil. Rub the potato halves with this mixture and season with salt and pepper. Arrange, skin side down, in a shallow baking dish and bake for about 20 minutes, or until the potatoes begin to soften.
Remove the pan from the oven and turn the sweet potatoes skin side up. Tuck the cinnamon sticks under the potatoes. Roast for 20 to 30 minutes longer or until the potatoes are cooked through and the cinnamon sticks are slightly browned.
Serve the sweet potatoes on a round platter with the browned cinnamon sticks bunched together and standing upright in the center of the platter.
Chocolate Velvet Cheesecake
Posted by JasonQ in Cakes/Desserts on November 7th, 2009
- 1 cup vanilla wafer crumbs
- 1/2 cup chopped pecans
- 5 tablespoons granulated sugar, divided use
- 1/4 cup butter or margarine, melted
- 16 ounces cream cheese, softened
- 1/2 cup firmly packed brown sugar
- 2 large eggs
- 1 cup semisweet chocolate chips, melted
- 3 tablespoons amaretto liqueur
- 2 cups sour cream 2 tablespoons granulated sugar
Combine vanilla wafer crumbs, chopped pecans, 3 tablespoons sugar, and melted butter; press onto the bottom of a 9-inch springform pan. Bake at 325°F (160°C) for 10 minutes.
Combine softened cream cheese and brown sugar; mixing at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in melted semisweet chocolate chips and amaretto liqueur; pour over the crust. Bake at 325°F (160°C) for 35 minutes. Combine sour cream and remaining sugar; carefully spread over the cheesecake. Return to the oven and bake at 425°F (220°C) for 10 minutes. Loosen the cake from the rim of the pan; cool before removing from the pan. Chill.
Sushi Rice
Posted by JasonQ in Main Dishes, Seafood & Fish on November 4th, 2009
This is the recipe I use for sushi rice.
- 2 cups uncooked sushi rice
- 1 3/4 cups water
- 1/2 tsp salt
- 3 Tbs rice vinegar
- 2 Tbs sugar
Wash and rinse rice until water runs clear. Cook rice with 1 3/4 cups water.
Mix salt and rice vinegar together until dissolved. Add sugar to rice vingear and stir until dissolved completely.
Add rice vinegar mixture to cooked rice while still hot. Mix vinegar into rice evenly, while fanning rice to cool it. Take care not to smash the rice, or you will end up with a pasty mess.
Your sushi rice is now ready to be used to make your favorite sushi!
Black Bean & Pumpkin Chili
Posted by JasonQ in Main Dishes on November 1st, 2009
I was looking around the other day for some savory pumpkin dishes, and found this one at veganvisitor.wordpress.com. Sounds like it would be very good!
- 2 Tablespoons Vegetable Oil
- 1 Onion, finely diced
- 2 Medium Carrots, peeled and finely diced
- 1 Stalk Celery, finely diced
- 1 small, dried red chili pepper
- 3 Cups Any Basic Tomato Sauce
- 3 Cups Fresh Tomatoes, skinned and chopped or 1 – 28oz can diced tomatoes
- 2 – 19oz Cans Black Beans, drained and well rinsed
- 1/2 teaspoon Salt
- Crack of Black Pepper, to taste
- 1/2 teaspoon Dried Thyme, scant
- 1 teaspoon Ground Coriander Seed
- 1 Tablespoon Ground Cumin
- 1 Cup Dice Pumpkin, roasted
Preheat the oven to 350ºF.
Clean and cube half a Jarrahdale or other good baking pumpkin.
Using about 1 tablespoon of the olive oil lightly cover the pumpkin, tossing to coat.
Roast in the oven for about 30 minutes or until tender.
Heat the remaining oil in a large stockpot and add the diced onion, carrots and celery.
Sauté the vegetables until slightly softened and the onions are transparent.
Add the chopped tomatoes, sauce and spices then bring everything to a simmer.
Stir in drained, rinsed beans and continue to simmer for an additional 20 minutes or until the carrots are soft.
Remove the chili pepper and add the cubed pumpkin.
Serve it up with a dollop of sour cream or a sprinkle of cheddar (or smoked gouda) along with tortilia chips or a loaf of fresh crusty bread.