What’s cooking with Tina!

August 29, 2006

Soups and Vegetables:Roasted Eggplant

Filed under: Garlic,Olive Oil,Onions,Pepper,Salt — Tina @ 6:50 pm

INGREDIENTS:

1 large eggplant

4 small tomatoes

1 large onion

1 Tablespoon minced garlic

1 Tablespoon ground coriander

1 teaspoon dried thyme

1 teaspoon pepper

1/2 teaspoon salt

1 cup chicken broth

1/2 cup olive oil

1/2 cup red wine vinegar

thyme and coriander sprigs for garnish

TO PREPARE:

1. Preheat oven to 500 degrees.

2. Cut the eggplant into 1-inch cubes, leaving skin on.

3. Cut tomatoes into eighths; seed and core. Cut onion

into eights; separate layers.

4. Place all the prepared vegetables in a large mixing

bowl.

5. Sprinkle garlic, coriander, thyme, pepper and salt on

top. Gently toss.

6. Pour chicken broth, olive oil and red wine vinegar over

the vegetable mixture. Toss gently until completely

coated and well mixed.

7. Spoon vegetables into shallow 9×13-inch pan coated with

vegetable oil spray.

8. Roast for 1 hour, stirring gently every 20 minutes.

Garnish with thyme and coriander.

SERVES: 4 – 6

August 25, 2006

Kids Favorite

Ingredients

  • 1 Tablespoon Oil
  • 2 Cloves Garlic — pressed
  • 3/4 Teaspoon Salt
  • 2 Teaspoons Worcestershire Sauce
  • 1/2 Cup Sour Cream
  • 8 Ounces Macaroni — corkscrew, cooked
  • 1/2 Cup Chopped Onion
  • 1 Pound Ground beef
  • 1/8 Teaspoon Pepper
  • 1 Can Garden Tomato Soup
  • 2 Cups Cheddar cheese, shredded
  • 1 stalk celery — chopped
  • 1/2 cup green pepper — chopped
  • 1 clove garlic — minced

Directions

  1. Preheat oven to 350 degrees.
  2. In heavy skillet, heat oil over medium heat.
  3. Add onion and garlic, green pepper, garlic and celery and saute until translucent.
  4. Add beef, salt, pepper and Worcestershire sauce.
  5. Cook until browned, stirring to break into small pieces.
  6. Stir in soup, sour cream, 1-1/2 cups cheese and cooked macaroni.
  7. Mix just until combined. Pour into 2-1/2 qt casserole.
  8. Sprinkle with remaining cheese. Bake 30 minutes.

Butternut Squash Soup

Filed under: Apples,Carrot,Cinnamon,Cornstarch,Onions,Squash,Sugar — Tina @ 1:33 am

Ingredients

  • 1 large butternut squash
  • 1 medium onion
  • 3 medium apples
  • 1 cup carrot chopped
  • 5 cups vegetable broth
  • 1/4 cup brown sugar
  • 1 teaspoon sugar
  • 1 teaspoon cinnamon
  • 1 cup milk, skim
  • 2 teaspoons cornstarch

Directions

  1. Place the whole squash in the microwave for 8 minutes
  2. to make peeling and cutting easier.
  3. Peel and cut squash in cubes.
  4. Place all ingredients (except milk and cornstarch) in a soup pot and cook for 45 minutes or longer.
  5. Before serving stir in milk and cornstarch. Correct seasonings.

Onion Soup

Filed under: Bread,Butter,Cheese,Onions,Pepper,Salt — Tina @ 1:24 am

INGREDIENTS

  • 4 medium-large onoin
  • 3tblspn butter
  • 4cups water
  • 2 chicken builloin cube
  • salt,pepper
  • monerella cheese
  • french bread

DIRECTIONS

  1. cut onoins in half from top repeat w,half slicing into 1/2 slices
  2. place in a micro bowl put cut butter on top for 5 mins. stir repeat for a total of 15 minutes
  3. put in pot cook for 7-8 minutes over medium heat
  4. stir in water and soup base cubes bring to a boil remove foam from sides
  5. reduce heat to medium to med-low cook 10 minutes during this time
  6. cut french bread 1-11/2 inch slices.. toast bread
  7. pour soup in oven-safe bowl. place bread in the center, spinkle cheese on top
  8. put in oven for 8-10 minutes@ 350 degrees
  9. remove and serve

August 24, 2006

Meatless Chilli

Ingredients

  • 1 can pinto beans 16 oz waterpak
  • 1 cup rice, brown cooked
  • 1/2 cup onions frozen, chopped
  • 1/2 cup green bell peppers frozen, chopped
  • 1/2 cup corn frozen
  • 1 dash chili powder
  • 1 dash cumin
  • 1 dash garlic powder
  • 3/4 cup water
  • 1 x salsa oilfree, low sodium
  • 10 each flour tortillas, whole wheat

— Optional Toppings

  • 1 x lettuce chopped
  • 1 bunch scallions chopped
  • 1 each tomato chopped

Directions

  1. Saute the frozen onions and green peppers in a few tablespoons of water in a skillet.
  2. Drain and rinse the beans and place in a skillet and mash with a potato masher.
  3. Add the cooked rice, corn, spices and water.
  4. Heat 5 to 10 minutes until most of water is absorbed, stirring occasionally.
  5. Heat the tortillas quickly (just to soften) in a preheated skillet, a toaster oven, or a microwave.
  6. Place a line of bean mixture down the middle of each tortilla, add a teaspoon of salsa and any of the other toppings as desired.
  7. Fold up 1/2 inch on each side, tuck in the top edge and roll into a burrito.
  8. Serve immediately, topped with additional salsa if desired.
  9. The leftover bean mixture can be kept in the refrigerator and reheated in the microwave prior to assembly.
  10. The bean mixture can be adapted by changing the kind of beans (try kidney beans) or omitting the corn, or adding your favorite ingredient.

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