Sunday, October 26, 2008

Cream Cheese Dip or Frosting

Creamy and tasty!

1 package cream cheese, softened
4 TBS honey
1/2 tsp vanilla
1/4 c. milk

Combine all in a bowl and blend with hand blender. Add more milk if needed to make this fluffy and creamy. Add more honey if needed to make it sweet to your tastes.

Dip apples or fruits in this or use as a frosting.

Thursday, October 23, 2008

Checkered Chili

Smells delicious when cooking! "Yum!" as my 2 year old said when she came in from playing in the backyard.

3 TBS butter
1 med to large onion, chopped or pureed
2 cloves garlic, presed
4 c. chicken broth
2 cans diced tomatoes, pureed or left chunky
2 cans black beans (or 4 c. cooked)
2 cans navy beans (or 4 c. cooked)
1/4 tsp to 1 TBS chili powder (depends on how hot ya like it!)
1/2 tsp garlic powder
cumin to taste
salt & pepper to taste

sour cream
chopped green chilis (from a can)
chopped fresh cilantro
shredded cheddar cheese

Saute the onions & garlic in butter. Add the rest of the ingredients and let simmer for at least 30 minutes. When serving, top with your choice of toppings. Serve with cornbread or tortilla chips.

Tuesday, October 14, 2008

Veggie Mac 'N Cheese

Even though the kids all complained when they saw this, they all ate their portions until nothing remained!

16 oz package of pasta (about 3-1/2 cups dry)
1-1/2 c. finely chopped carrots
3/4 c. finely chopped celery
1 c. finely chopped broccoli
1/2 c. peas (optional)
2 1/2 TBS butter
3 TBS Whole wheat pastry flour
2 1/2 c. milk and/or cream
1 TBS Dijon mustard
1 tsp Worcestshire sauce
dash to 1/4 tsp tabasco sauce
1/2 c to 1 c. shredded mozzarella
1 to 2 c. shredded cheddar
1/2 c. shredded parmesan

Preheat oven to 400 degrees. Grease 9x13 pan.

Cook pasta in pot of boiling water for 4 minutes (for macaroni). Stir in carrots & celery and cook 2 minutes more. Add broccoli and cook 2 more minutes. Drain through small sieve then return to the pot. Add peas.

While pasta is cooking, make the sauce. Melt butter in pan. Add flour and mix in, then pour in milk. Whisk periodically over medium heat until thick and bubbly. Remove from heat. Add dijon, worcestshire sauce, tabasco and mix well. Add mozzarella and cheddar and stir until melted.

Pour sauce over pasta and stir. Pour the whole mess into the 9x13 pan, sprinkle with parmesan on top. Toss it in the oven and back till thick and bubbly, about 15-20 minutes.

Notes: You can vary the veggies and the amounts - adjust to your family's tastes. You can add quite a few veggies, provided they are finely chopped without totally scaring the kids.

Gluten Free option: Use Tinkyada brown rice pasta, but cook for about 10-12 minutes before adding veggies. Use arrowroot powder (or cornstarch) to thicken your sauce rather than flour. May need to use a little more than it says. (If the sauce needs to be thicker and it's boiling, then mix some more arrowroot powder in a little cold water, then pour it gradually into the pot while stirring.)

Wednesday, October 1, 2008

Hot Pink Watermelon Smoothie

I doubt this is proper food combining, but it's a great way to use leftover watermelon and it makes a fun treat.

1 to 1-1/2 c. frozen strawberries
2 to 2-1/2 c. chopped watermelon
2 whole oranges, peeled
1 freshly squeezed lime

Toss it in a blendtec or vitamix and blend it up. May need to add extra water and/or ice.

Chicken Alfredo Pasta

Decidedly not low-fat, this is a delicious meal and oh-so-easy!

6 TBS butter
2-3 garlic cloves, minced
1 1/2 c. heavy cream
1 c. parmesan cheese
1 1/2 c. chopped cooked chicken (grilled is really good)
2 c. steamed broccoli florets
salt and pepper
Whole grain pasta (brown rice for gluten free)

Melt butter. Saute garlic in butter till lightly browned. Add cream and parmesan and heat through. Add chopped chicken & broccoli. Season with salt and pepper to taste. Serve over cooked pasta.