Hummus

 

 

1 16 oz can of chickpeas or garbanzo beans

1/4 cup liquid from can of chickpeas

3-5 tablespoons lemon juice - I used three

1 1/2 tablespoons tahini

2 cloves garlic, crushed - I used 4 cloves

1/2 teaspoon salt

2 tablespoons olive oil - I used 3

 little under 1/4 teaspoon of cayenne pepper

To taste - add more or less or anything :) It is all up to your taste :)

 

Method : in food processor, combine tahini and lemon juice and blend for one minute.  You will need to scrape the sides and the buttom of the bowl.  Add olive oil, garlic, salt, cayenne pepper and blend for another 30 seconds or so.  Add chickpeas, and add 1/4 cups of chickpea liquid and blend for 1-2 minutes.  Chill for at least one hour. 

 

Tips: You do not have to add garlic.  You can add anything, such as red bell pepper, jalapenos, plain... :) Enjoy

 

Peppers/Sausage/onion/ in Sauce

I am not sure what to call this dish.  My husband made this dish up, and it is GREAT!

1 green pepper
1 red pepper (u can add more if you desire)
1 large onion
1-1 1/2 cup of mushrooms
1 package of polska kielbasa (cut up in slices)
2 cans of spaghetti sauce
1 box of pasta (we use whole wheat, and any kind)

In a large pan sauté the peppers/onions/mushrooms, in a different pan cook the polska kielbasa. Once everything is done.  Poor the sausage in with everything else, and add Pasta Sauce.  Serve over noodles.

Zesty Sloppy Joes

1 1/2 pounds lean ground beef

1 cup chopped onion

1 clove garlic, minced

1 6 ounce can vegetable juice

1/2 cup catsup

1/2 cup water

2 tablespoons no-calorie, heat-stable granular sugar substitute

2 tablespoons chopped, canned jalapeno peppers (optional)

1 tablespoon prepared mustard

2 teaspoons chili powder

1 teaspoon Worcestershire sauce

8 whole wheat hamburger buns, split and toasted

Shredded reduced-fat cheddar cheese (optional)

Sweet pepper strips (optional)

1. In a large skillet cook ground beef*, onion, and garlic until meat is brown and onion is tender. Drain off fat. *TIP: You can substitute lean ground turkey (at least 93 percent lean, or 93/7) in place of ground beef.

2. Meanwhile, in a 3-1/2- or 4-quart slow cooker combine vegetable juice, catsup, water, sugar substitute, jalapeno peppers (if desired), mustard, chili powder, and Worcestershire sauce. Stir in meat mixture.

3. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Spoon meat mixture onto bun halves. If desired, sprinkle with cheese and serve with sweet pepper strips. Makes 8 servings.

http://www.diabeticlivingonline.com/recipe/beef/zesty-sloppy-joes/

Chicken Alfredo

2 jars of alfredo sauce
1 box of bowtie pasta (or any kind you want)
2 gloves of garlic
1 package of chicken tenderlions

*Minced the garlic and put in the pan with the chicken once the chicken is cooked.  Stir for at least two minutes.

Italian Pork Chops

1 medium onion, chopped

6 pork rib chops (with bone), cut 1/2 inch thick (about 2-1/2 pounds)

2 teaspoons dried Italian seasoning, crushed

4 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 14 1/2 ounce can no-salt-added diced tomatoes, undrained

2 tablespoons balsamic vinegar

2 medium zucchini, halved lengthwise and cut crosswise into 1-inch pieces

2 tablespoons cornstarch

2 tablespoons cold water

4 ounces dried orzo, cooked according to package directions

1. Place onion in a 5- to 6-quart slow cooker. Place half of the pork chops atop onions. Sprinkle with half of the Italian seasoning, garlic, salt, and pepper. Repeat layering with remaining pork chops, Italian seasoning, garlic, salt, and pepper. Top with undrained tomatoes and balsamic vinegar. Add zucchini pieces to cooker.

2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.

3. Using a slotted spoon and tongs, transfer meat and vegetables to a serving platter; cover and keep warm. In a medium saucepan stir together cornstarch and the cold water; stir in cooking juices from cooker. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Serve over meat and vegetables. Serve with orzo.

Notes:

Orzo is down the pasta section.  It looks like rice.  However, you can use any pasta you want!!!!

Homeade Blue Corn Tortillas

 

 

• 1 1/2 c. (255.5 kg) blue cornmeal
• 2 c. (473 ml.) water, boiling
• 3/4 c. (74.5 g.) all-purpose flour, plus more for dusting
• 1/2 tsp. (1.5 g.) white pepper, ground
• 1/2 tsp. (1.5 g.)nutmeg, ground
• cooking spray

Instructions

1. In a medium bowl, sift the flour, nutmeg and white pepper together. Set the mixture aside.
2. In a large bowl, pour the boiling water over the cornmeal and stir to mix. Allow the cornmeal to rest and cool for 5 minutes.
3. After 5 minutes, use well-floured hands to work the sifted flour mixture in to the cornmeal. Once the flour is fully incorporated, remove the dough to a well-floured work surface.
4. Please note that this dough is very sticky – you will need to replenish the flour on your work surface and hands regularly as you handle it.
5. Knead the dough for 1-2 minutes, replenishing the flour on your hands and work surface as needed and noted above.
6. Pinch off 8 balls of dough and sprinkle the top of each with flour.
7. Meanwhile, heat a griddle over medium-high heat. Once the griddle is hot and, again, using well-floured hands, pat one dough ball into a 3” patty. Place the patty on the griddle, grease the back of a spatula liberally and immediately use it to flatten the tortilla. You will want to press outwards from the center of the tortilla, quickly spreading it out to double its original 3” size. Toast the tortilla for at least 2 minutes on either side. The tortilla is done when dark brown spots begin to appear on its surface. These tortillas are best enjoyed right off the griddle, but you may store them in an air-tight container and reheat for later usage.

Serving size: 8- 6” tortillas

 

http://honestcooking.com/2011/05/23/hopi-blue-corn-tortillas/

Whole Wheat Dinner Rolls

• 2 Tb. dry yeast
• 1/2 c. warm water
• 1/2 c. butter, softened
• 1/4 c. honey
• 3 eggs
• 1 cup buttermilk or milk
• 4-1/2-5 cups whole wheat flour
• 1-1/2 tsp. salt

1. Dissolve the yeast in the 1/2 cup warm water in a glass measure. Set aside.
2. Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the milk and yeast mixture.
3. Add 4-1/2 cups of flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour, if needed.
4. Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.
5. Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13×9-inch baking dish with the pieces touching.
6. Let rise, covered for 1 hour.
7. Preheat oven to 350 degrees.
8. Bake for 20-25 minutes until golden brown.

Note:
This is the best recipe I have found for rolls.  Yummy :)

http://www.anoregoncottage.com/2009/11/soft-100-whole-wheat-dinner-rolls/#