Pot roast is another traditional American dish that is one of the easiest and hardiest meals to prepare for your family.
1 3-4 pound beef round roast
3-4 potatoes cubed
4-5 carrots peeled and roughly chopped
1 package Lipton onion soup mix
1/2 cup water
Place all of this in your slow cooker and low heat setting in the morning before work and come home to the best smelling meal and dinner waiting for you to eat it!
Friday, May 25, 2012
Wednesday, May 23, 2012
M'Hencha 2
This dish is a classic Moroccan dish that is traditionally a thin dough filled with almond paste and coiled like a snake. There are many variations of this dish and my recipe is no exception.
Dough.....
2 cups all purpose flour
1 cup semolina flour
(3 cups of flour can be substituted)
2 teaspoons salt
1 1/2 cups of cold water (approximately)
1/4 cup melted butter and vegetable oil mixed
Filling....
1/2 each red,yellow and orange bell peppers minced
1/2 cup white mushrooms minced
1 medium yellow onion minced
1 1/2 pounds ground turkey
1 tablespoon each cumin seeds, Moroccan 7 spice corriander powder & ground cinnamon.
Salt and pepper to taste
1 generous pinch of saffron threads
2 teaspoons turmeric
2 teaspoons kabsah spice. (all spice can be substituted for the kabsah and Moroccan 7 spice)
1 also used about a teaspoon of Moroccan saffron. This is an artificial food coloring. Using more turmeric can add that extra yellow color.
1/2 cup chopped parsley. Add this when the filling is almost completely cooked.
Egg wash....
1 beaten egg with 1 teaspoon water
Combine the flour, semolina and salt in a large mixing bowl. Add the water little by little until a soft dough ball is formed and pulls away from the side of the bowl. Kneed the dough on a floured surface for 10 minutes. Rub with oil and butter mixture, cover with wax paper and set aside.
Combine everything for the filling in a 10 inch skillet and brown the meat and cook the vegetables until tender. Add a splash of water if it gets a little dry. Remove the filling from the heat and set aside. Pinch off balls from the dough about 2 inches in diameter coat with the oil and butter mixture and cover again for another 10 minutes. After 10 minutes flatten the dough on a large plate until it is thin enough to see the plate but avoiding tearing holes in it. Fill the dough with about a tablespoon of filling and and fold the dough over itself making a snake like shape. Coil the rolled dough around itself and place on a baking sheet. Bake this at 400 degrees until golden brown and crispy. This recipe is a little time consuming but worth every second. For more on this recipe or any others please email me at alesia.leach@gmail.com
Dough.....
2 cups all purpose flour
1 cup semolina flour
(3 cups of flour can be substituted)
2 teaspoons salt
1 1/2 cups of cold water (approximately)
1/4 cup melted butter and vegetable oil mixed
Filling....
1/2 each red,yellow and orange bell peppers minced
1/2 cup white mushrooms minced
1 medium yellow onion minced
1 1/2 pounds ground turkey
1 tablespoon each cumin seeds, Moroccan 7 spice corriander powder & ground cinnamon.
Salt and pepper to taste
1 generous pinch of saffron threads
2 teaspoons turmeric
2 teaspoons kabsah spice. (all spice can be substituted for the kabsah and Moroccan 7 spice)
1 also used about a teaspoon of Moroccan saffron. This is an artificial food coloring. Using more turmeric can add that extra yellow color.
1/2 cup chopped parsley. Add this when the filling is almost completely cooked.
Egg wash....
1 beaten egg with 1 teaspoon water
Combine the flour, semolina and salt in a large mixing bowl. Add the water little by little until a soft dough ball is formed and pulls away from the side of the bowl. Kneed the dough on a floured surface for 10 minutes. Rub with oil and butter mixture, cover with wax paper and set aside.
Combine everything for the filling in a 10 inch skillet and brown the meat and cook the vegetables until tender. Add a splash of water if it gets a little dry. Remove the filling from the heat and set aside. Pinch off balls from the dough about 2 inches in diameter coat with the oil and butter mixture and cover again for another 10 minutes. After 10 minutes flatten the dough on a large plate until it is thin enough to see the plate but avoiding tearing holes in it. Fill the dough with about a tablespoon of filling and and fold the dough over itself making a snake like shape. Coil the rolled dough around itself and place on a baking sheet. Bake this at 400 degrees until golden brown and crispy. This recipe is a little time consuming but worth every second. For more on this recipe or any others please email me at alesia.leach@gmail.com
Tuesday, May 22, 2012
Pumpkin Stuffed Shells in Chicken Tomato Sauce
Stuffed shells are a delicious Italian style dish that is usually stuffed with cheese and herbs and covered in marinara meat sauce and shredded cheese. I decided that this was the perfect vessel to hold some nutritious and fun ingredients that is sure to please even the pickiest of eaters.
Filling......
2 cups pumpkin purée (be sure not to get pumpkin pie filing or you will not be happy with the results)
1 tablespoon each fresh rosemary and oregano and dried basil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon ground all spice
1 cup crumbled feta cheese
1 cup chopped fresh spinach
1 egg
1/2 box of large shell pasta prepared according to package instructions
Sauce.......
2 boneless skinless chicken breast diced into bite size pieces
1 medium onion minced
1 clove of garlic minced
2 cans diced tomatoes in sauce
1 can water
1 tablespoon dried basil
1 teaspoon each fresh rosemary and thyme
Salt and pepper to taste
2 cups shredded mozzarella, or your favorite cheese, to sprinkle on top
Mix all of the filling ingredients together in a bowl and set aside. Prepare the shells and start the sauce. Once the shells are done cooking drain and rinse in cool water to stop the cooking process and cool off enough to handle. Fill each one with 1 tablespoon of filling and place in a 13x9 inch baking dish that has been sprayed with cooking spray. Once sauce has reduced by half pour it over the filled shells and sprinkle with cheese. Cover pan loosely with foil and bake at 400 degrees for 25-30 minutes or until shells are cooked through, then remove foil and set oven to broil for 5 minutes to brown the top . Let cool for a minute or two before serving. For more on this recipe or any others please email me at alesia.leach@gmail.com. Try this recipe and let me know how your family likes it.
Filling......
2 cups pumpkin purée (be sure not to get pumpkin pie filing or you will not be happy with the results)
1 tablespoon each fresh rosemary and oregano and dried basil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon ground all spice
1 cup crumbled feta cheese
1 cup chopped fresh spinach
1 egg
1/2 box of large shell pasta prepared according to package instructions
Sauce.......
2 boneless skinless chicken breast diced into bite size pieces
1 medium onion minced
1 clove of garlic minced
2 cans diced tomatoes in sauce
1 can water
1 tablespoon dried basil
1 teaspoon each fresh rosemary and thyme
Salt and pepper to taste
2 cups shredded mozzarella, or your favorite cheese, to sprinkle on top
Mix all of the filling ingredients together in a bowl and set aside. Prepare the shells and start the sauce. Once the shells are done cooking drain and rinse in cool water to stop the cooking process and cool off enough to handle. Fill each one with 1 tablespoon of filling and place in a 13x9 inch baking dish that has been sprayed with cooking spray. Once sauce has reduced by half pour it over the filled shells and sprinkle with cheese. Cover pan loosely with foil and bake at 400 degrees for 25-30 minutes or until shells are cooked through, then remove foil and set oven to broil for 5 minutes to brown the top . Let cool for a minute or two before serving. For more on this recipe or any others please email me at alesia.leach@gmail.com. Try this recipe and let me know how your family likes it.
Monday, May 21, 2012
Stuffed Peppers
Stuffed peppers is another classic dish that is a reflection of the same old,same old. With this recipe I added a twist that is sure to please!
1/2 pound turkey bacon cut into bite size prices
1/4 each red, yellow and orange bell peppers diced
1/2 medium yellow onion minced
1/2 cup white mushrooms diced
2 medium carrots peeled and diced
2 cups brown rice cook according to package
2 teaspoon adobo sauce from chipotle pepper can
1/2 chipotle pepper
1 can Rotel
16 ounces Velveta
1 can chick peas
Salt and pepper to taste
2 teaspoons cumin
2 teaspoons turmeric
Combine the can of rotel and the velveta in a large microwave safe bowl and microwave for 5 minutes. Remove and stir until all the cheese is melted and set aside. Start the rice with the adobo sauce, chipotle, salt, pepper and half the cumin and turmeric. Now is time to start the rest of the filling. Place everything but the chick peas and cheese mixture in a large heavy bottom skillet and sauté until vegetables become tender. add the chick pease and 1/2 cup of the cheese mixture . Stir to combine. Turn off the heat. Once the rice is done add it to the rest of the filling. Cut the tops off of the peppers and pull out the insides removing all seeds and ribs. Cut the bottoms off to level if necessary and place in a 13x9 baking dish. Will with the mixture. Add about 1/4 cup vegetable stock to the bottom of the pan and cover with foil loosely. Place in a 400 degree oven until peppers are tender about 30 minutes. Remove foil and let bake for another 5- 10 minutes!
1/2 pound turkey bacon cut into bite size prices
1/4 each red, yellow and orange bell peppers diced
1/2 medium yellow onion minced
1/2 cup white mushrooms diced
2 medium carrots peeled and diced
2 cups brown rice cook according to package
2 teaspoon adobo sauce from chipotle pepper can
1/2 chipotle pepper
1 can Rotel
16 ounces Velveta
1 can chick peas
Salt and pepper to taste
2 teaspoons cumin
2 teaspoons turmeric
Combine the can of rotel and the velveta in a large microwave safe bowl and microwave for 5 minutes. Remove and stir until all the cheese is melted and set aside. Start the rice with the adobo sauce, chipotle, salt, pepper and half the cumin and turmeric. Now is time to start the rest of the filling. Place everything but the chick peas and cheese mixture in a large heavy bottom skillet and sauté until vegetables become tender. add the chick pease and 1/2 cup of the cheese mixture . Stir to combine. Turn off the heat. Once the rice is done add it to the rest of the filling. Cut the tops off of the peppers and pull out the insides removing all seeds and ribs. Cut the bottoms off to level if necessary and place in a 13x9 baking dish. Will with the mixture. Add about 1/4 cup vegetable stock to the bottom of the pan and cover with foil loosely. Place in a 400 degree oven until peppers are tender about 30 minutes. Remove foil and let bake for another 5- 10 minutes!
Sunday, May 20, 2012
Barbecue Night
Tonight was barbecue night. We had beef ribs and turkey burgers with some salad.
1 tablespoon each
Chili powder
Paprika
Salt
Black pepper
Cumin
1 teaspoon cayenne pepper and garlic powder
2-4 pounds beef back ribs
1/2 cup ketchup
1 tablespoon yellow mustard
1/4 brown sugar
1 teaspoon apple cider vinegar
1 teaspoon basalmic vinegar
1 teaspoon salt, black pepper, cumin and garlic powder
1/4 teaspoon cayenne pepper
4 frozen turkey burger patties
4 slices of your favorite cheese
The first list of ingredients is the dry rub for the beef back ribs. Liberally cover all of the surface with this rub and rub it in lightly. Wrap this in aluminum foil and place on a cooling rack over a 13x9 inch baking pan. Place the foil package on top of this and bale in a 225 degree oven for 3-4 hours until the meat reaches an internal temperature of at least 140 degrees. These will be finished on the grill. Light your outdoor barbecue grill and now is he time to make the barbecue sauce. Mix the ketchup, mustard, brown sugar and spices. Whisk until combined. Take the ribs out of the foil and brush with sauce. Place them on the grill and let cook over medium heat setting. If the sauce causes a small fire just spritz with water. Keep brushing the ribs with the sauce while flipping it to create a nice caramelized crust. Season the turkey burgers with your favorite spices and place them on the grill while you are making the ribs. Throw together a green salad and here is dinner. It is a little bit of work but it is all worth it! For more on this recipe or any others please email me at alesia.leach@gmail.com
1 tablespoon each
Chili powder
Paprika
Salt
Black pepper
Cumin
1 teaspoon cayenne pepper and garlic powder
2-4 pounds beef back ribs
1/2 cup ketchup
1 tablespoon yellow mustard
1/4 brown sugar
1 teaspoon apple cider vinegar
1 teaspoon basalmic vinegar
1 teaspoon salt, black pepper, cumin and garlic powder
1/4 teaspoon cayenne pepper
4 frozen turkey burger patties
4 slices of your favorite cheese
The first list of ingredients is the dry rub for the beef back ribs. Liberally cover all of the surface with this rub and rub it in lightly. Wrap this in aluminum foil and place on a cooling rack over a 13x9 inch baking pan. Place the foil package on top of this and bale in a 225 degree oven for 3-4 hours until the meat reaches an internal temperature of at least 140 degrees. These will be finished on the grill. Light your outdoor barbecue grill and now is he time to make the barbecue sauce. Mix the ketchup, mustard, brown sugar and spices. Whisk until combined. Take the ribs out of the foil and brush with sauce. Place them on the grill and let cook over medium heat setting. If the sauce causes a small fire just spritz with water. Keep brushing the ribs with the sauce while flipping it to create a nice caramelized crust. Season the turkey burgers with your favorite spices and place them on the grill while you are making the ribs. Throw together a green salad and here is dinner. It is a little bit of work but it is all worth it! For more on this recipe or any others please email me at alesia.leach@gmail.com
Thursday, May 17, 2012
Greek Style Chicken Pitas with Creamy Dill Sauce
Greek food is flavor full and very deep rooted in their culture. They have delicious marinades and creamy flavorful sauces with.
6 boneless skinless chicken thighs
1/3 cup olive oil
Juice of 2 lemons
1 tablespoon each
Thyme, Greek oregano and basil
1/2 teaspoon each salt and black pepper
2 cloves garlic minced
1 can chick peas
1 8oz package cream cheese softened
2 cloves garlic
1 medium onion cut into quarters
1 teaspoon salt and pepper
1/4 teaspoon cayenne pepper (optional)
1 tablespoon dried dill weed
Mix the olive oil, lemon juice, oregano, basil, thyme, salt and pepper together add the chicken thighs to this and coat well. Set in the refrigerator covered for 10-30 minutes. While this is marinating the sauce can be made and chilled. Add the onion to the food processor and buzz it to rough chop it. Add the chick peas and the spices. Buzz it until well blended. Add the cream cheese and garlic. Buzz this until very smooth and creamy. Place in a bowl and set in the refrigerator. Then once the chicken has been in the marinade for the right amount of time place it on a hot countertop grill or your outdoor grill. Make sure to cook the thighs to an internal temperature of at least 170 degrees. Set the chicken aside to rest for 10 minutes after cooking then cut into cubes. We stuffed pita pockets with the creamy dill sauce and some broccoli slaw then placed the chicken on top of all that and it was delicious.I also microwaved some steamer bags of corn and green peas. For more on this recipe or any others please email me at alesia.leach@gmail.com
6 boneless skinless chicken thighs
1/3 cup olive oil
Juice of 2 lemons
1 tablespoon each
Thyme, Greek oregano and basil
1/2 teaspoon each salt and black pepper
2 cloves garlic minced
1 can chick peas
1 8oz package cream cheese softened
2 cloves garlic
1 medium onion cut into quarters
1 teaspoon salt and pepper
1/4 teaspoon cayenne pepper (optional)
1 tablespoon dried dill weed
Mix the olive oil, lemon juice, oregano, basil, thyme, salt and pepper together add the chicken thighs to this and coat well. Set in the refrigerator covered for 10-30 minutes. While this is marinating the sauce can be made and chilled. Add the onion to the food processor and buzz it to rough chop it. Add the chick peas and the spices. Buzz it until well blended. Add the cream cheese and garlic. Buzz this until very smooth and creamy. Place in a bowl and set in the refrigerator. Then once the chicken has been in the marinade for the right amount of time place it on a hot countertop grill or your outdoor grill. Make sure to cook the thighs to an internal temperature of at least 170 degrees. Set the chicken aside to rest for 10 minutes after cooking then cut into cubes. We stuffed pita pockets with the creamy dill sauce and some broccoli slaw then placed the chicken on top of all that and it was delicious.I also microwaved some steamer bags of corn and green peas. For more on this recipe or any others please email me at alesia.leach@gmail.com
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