After two years of posting on a blog whose title alludes to food, I think it is time to finally share some of my easy cuisine recipes. They’re in pairs, in honor of Noah’s ark cruise. Bon appetit!
1] Cut some bread into cubes
I prefer a firm bread though any kind is fine. And stale bread works well too.
2] Sprinkle with spices to taste: I use salt and garlic powder. But you could also try dry parsley,basil, oregano, thyme, or just about anything else.
3] Toss with olive oil, regular oil or melted butter. I use olive oil and go easy on it.
4] Arrange in single layers on cookie sheets. Bake at 300°F for 10-15 minutes or until crisp.
Keeps 4 weeks, or may be frozen for up to 6 months.
Honey mustard salad dressing
1 cup plain yogurt
1/3 cup reduced-fat mayonnaise
1/3 cup honey
1/4 cup Dijon mustard
2 tablespoons prepared mustard
4 1/2 tablespoons vinegar
Whisk or shake together all ingredients. Refrigerate for at least 1 hour before serving.
Caramelized Onion and Spinach Dip
6 cups fresh spinach, coarsely chopped or a pound of frozen spinach
one large onion, thinly sliced
1 cup yogurt
8 oz. reduced fat cream cheese
1/4 cup grated Parmesan cheese
Heat olive oil in a large saute pan. Add spinach and saute until wilted, about 4 minutes. Scrape into a bowl. When it cools, squeeze the moisture out of it.
In same skillet, heat more olive oil over medium high heat. Add sliced onions and saute until golden and caramelized, about 20 minutes. Remove from pan and let cool.
In a food processor, combine yogurt, cream cheese, garlic, and 1/2 the caramelized onions. Scrape into a bowl, and add spinach, remaining onions, parmesan, and salt and pepper to taste.
1 round or wedge of brie
1/2 cup chopped dried fruit [raisins, cranraisins or apricots for example]
2 T brown sugar
2 T water
1 tsp balsamic vinegar
1 tsp dried rosemary or Provence herb medly
1/2 cup chopped walnuts or pecans
In a bowl, mix the dried fruit, balsamic vinegar, brown sugar, water and rosemary together. Spoon on top of the brie. Sprinkle on the chopped walnuts. Microwave on medium power until soft. Or you can bake it in the oven at 200F, covered, for about an hour or so. Serve with apple slices and french bread.
Two main dishes
one 15 1/4 oz can corn, drained
two soup cans black beans or kidney beans,
two taco seasoning packets
1 onion, chopped
1 red bell pepper, chopped
2 cups long grain rice
4 cups boiling water
1 1/2 T ground cumin
1 T chili powder
1 1/2 tsp Salt
sliced sausage or ground beef or turkey
In an oven proof casserole, mix together everything . Cover and cook on the low, 2-3 hours [200 F]. Mix well. Serve hot. Serve with grated cheese, yogurt, corn chips.
Barbecue Chicken 1
1 frying chicken, cut up
1 cup Ketchup
3/4 cup onion, chopped
1/4 cup vinegar
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/2 tsp. salt
1/4 tsp. sweet basil
1/4 tsp. thyme
Place chicken in slow cooker or in oven proof casserole. Combine all other ingredients and pour over chicken. Cover and cook on low for 6 to 8 hours, or in a 250F oven for four hours or in a 350F oven for 1 1/2 hours.
Chocolate bundt cake
1 package dark chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups yogurt
1/3 cup vegetable oil
1/2 cup coffee or water
2 cups semisweet chocolate chips
1] Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2] In a large bowl, combine cake mix, pudding mix, yogurt, eggs, oil and coffee. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be
thick. Spoon into prepared pan.
3 ]Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.
6 large baking apples
3/4 cup brown sugar, firmly packed
1/2 cup raisins
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon butter
Wash and core apples, then remove a 1 inch strip of peel around the middle of each apple; place in a 2-quart shallow baking dish.
Combine sugar, raisins, cinnamon, nutmeg and brown sugar in a small bowl; fill the center of each apple and dot with 1/2 teaspoon of the butter. Add just enough water to baking dish to cover the bottom of the dish; bake, uncovered, at 350F for about 30 minutes, or until apples are tender. Baste with juices occasionally. Serve warm with a dollop of sweetened whipped cream.