Posts from the ‘Lazy Cooking’ Category

Slow Cooker Enchilada Chili Remix

I am completely enamored by A Year of Slow Cooking.  And one of my favorite recipes over there is her Enchilada Chili.  The original is VERY yummy but I will admit, I almost never have exactly everything I need.  So last night, I was playing Pantry Iron Chef and came up with this:

1 lb of green chili chicken sausage, frozen

1 can of Rotel tomatoes

1 can of fire roasted tomatoes

1 can of corn

1 can of red beans

1 can of kidney beans

1 can of green enchilada sauce

1 can of red enchilada sauce

1 T celery flakes

1 T onion flakes

Sour cream or plain yogurt

The only can I drain is the corn.  Dump all the cans in the slowcooker with the dried celery and onion.  Stir.  Submerge frozen chicken sausages (mine were all stuck together) and let it cook on low for 6-8 hours or high 4-5.   When it’s done, cut up the sausages with a pair of kitchen shears and serve with a dollop of sour cream or maybe some sprinkled cheese.

If you’re looking at the original recipe, I completely omitted the chili powder and cumin.  As is it above, it’s at the top of the spicy meter for my kids.  I love it.  They tolerate it.  Heh.  With lots of sour cream.  And cheese.  And a roll.

You say Zucchini and I say Courgette: Zucchini Recipe Challenge!

One of the many advantages of being in Planina, is having friends who garden.  It just so happens this year has been a great year for a certain skinny green squash.  After making jokes about sneaking their zucchinis INTO the grocery store and leaving them in the produce aisle, it was proposed that we have a ZUCCHINI CHALLENGE!  Please Join Us!  Post on your blog or Facebook.  It will be a Zucchini Revolution!  Well not really. (Always looking for good ways to use them.)

So today I bring you:

Zucchini Oven Chips

The original recipe came from the Cooking Light website but I changed it up quite a bit.

Preheat oven to 425.  (I used the toaster oven.  It was 98 degrees today! Plus my toaster oven is a convection oven so it cooks just a bit faster.)

Slice the squash.  Dredge in a little bit of milk than in a combination of cornmeal and seasoned salt.  I didn’t measure.  I suggest a 1 to 8 ratio of salt to cornmeal.  Mine was closer to 1 to 3 and was way too salty for me.  Everything else, texture, doneness, was pretty good. (Including kid friendliness).  Place the coated squash on a wire rack sprayed with cooking spray and bake for about 20 minutes for done, 30 min for crispy.  Kids dipped them in ketchup.  But seriously.  What DON’T they dip in ketchup?

Nutella Pancakes

Inspired by this at bell’alimento,  I took my pancake recipe, minus chocolate chips and sugar/agave, added maybe 1/4 cup Nutella, and made this.

Yum!

Applesauce on the brain

So I’ve been absent again. December is a crazy months in the music world.

Anyway, it’s winter break now and one of my first orders of business is baking! I made chocolate chip zucchini bread fro the cooking light cook book and sarah’s now infamous pumpkin gingerbread.

My lazy cooking tip for baking is to buy the snack sized no sugar added applesauces. Each portion is 4 oz which is just about right for most baking projects. A lot of quick bread recipes call for up to a cup of oil which I replace all or some with applesauce. Better for you and nobody can tell. Sneaky. I know.

Best intentions

So, since I got the drain out, I’ve been trying to make some healthy changes before school starts and the craziness ensues.  I’ve been reading Clean Eating magazine which is the basic healthy premise that less is more.  Less chemical ingredients,  more whole grains, fruits and vegetables.  You know, all  those things we know we should eat and yet don’t because of the convenience.

So yesterday morning I made these yummy breakfast turnovers that had 2 eggs, 6 egg whites, swiss cheese, red pepper and a little green onion.  Super yummy.  Super healthy.

Except now I have 6 egg yolks.

So what’s a girl to do, except to make this?

It’s all about the portion, right?  And I did substitute fat free evaporated milk for whipping cream.  Only because the whipping cream had gone bad…

Things I love

In my kitchen:  Mason jars!  And spaghetti jars.  I actually prefer to make my own sauce, but will buy jarred just for the jars.  🙂 

 We all know how I feel about my crockpot.  I feel this has been well covered.

I am newly in love with basalmic vinegar.  That stuff is magic.  From the strawberry basalmic gelato, a glaze for salmon, to simply drizzling it on salad.  Amazing.

Lastly, I love my basil plant.  Turns out it costs less to buy the plant than to buy fresh basil at the grocery store.   I’ve been using basil leaves instead of lettuce on my sandwiches.

Yum.

As all my friends on FB are quite aware (since I post about it daily), I purchased an ice cream maker.  I have always wanted one and when it was 1/2 off in the summer clearance, I had to get it.  I think I may have made a batch of ice cream almost every day since it’s purchase (so much for the theory that buying the little one would help with not eating so much ice cream…).

I’ve made vanilla, and mint chocolate chip (without the green food coloring which greatly distressed the older child.), and strawberry.

Tuesday, I was adventurous and made this one.

And today…

Honey Lavendar Ice Cream.

O little ice cream maker, how I love thee...

Next up?  Sorbet, I think.  Grapefruit?  We’ll see.

Chocolate Chip Pancakes

I have always made my pancakes from scratch.  I’ve tinkered with the recipe over the years and have a relatively healthy one in its current incarnation.  Except for the chocolate chips.  Heh.  Now everyone knows that I am a Lazy Cook and I’m sure are wondering how the heck making pancakes from scratch is being lazy.  It’s not in the making, it’s how many I make.  And freeze.  And defrost when my kids refuse to eat anything before school.   I loved chocolate chip pancakes as a kid and my kids adore them, but now the thought sort of turns my stomach.  At least they’re eating.

So here it is:  Chocolate Chip pancakes 2010

Makes about 24 pancakes

Dry Ingredients: 

1 cup of all purpose flour

1 cup of whole wheat flour

3 tablespoons of ground flax seed (I started adding this as a postcancer thing.  Supposed to be good for keeping it away.)

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

Wet ingredients:

1 teaspoon lemon juice

2 cups 1 percent milk

1/2 cup applesauce (I used blueberry applesauce today)

2 eggs

1/4 cup agave (I’m guessing.  I just sort of squirted some in.)

3 tablespoons canola oil (this can be omitted but I think it helps hold the pancakes together better)

 Blend dry ingredients with a whisk in a big bowl.  Using the same whisk, beat wet ingredients into another bowl (I hate washing more than one whisk.)  Dump wet into dry and whisk together.  Pour on a hot griddle ( I can fit 6 on my stove griddle) and artistically place chocolate chips onto the pancakes in an aesthetically pleasing way.  Or just sprinkle them on like I do.  It’s time to flip when the batter starts to look a bit waxy and the bubbles don’t disappear when they pop.

Happy Chocolate Chip Pancake Kid

 

Other Happy Chocolate Chip Pancake Kid

How not to make Christmas Cookies.

So this is what my mother’s sugar cookies look like when you read the recipe wrong.  1/2 a POUND of butter.  Not a 1/2 cup.  Oops.  They still taste good though.

We're HUGE. Oh yeah.

Lazy Cooking Tip of the Day

All lasagna noodles are no-boil lasagna noodles.  Just make sure you use enough sauce.

lasagna 001