Apple Cake

Apple CakeBatter:

2 eggs
2 tsp baking soda
1/2 c oil
2 tsp vanilla
2 C sugar
2 C flour
1 tsp cinnamon
1 tsp salt

4 cups shredded apples (skin removed) or about 3 cups unsweetened applesauce (enough to make the batter runny enough to pour into baking dish)

Mix the batter. It will be very thick like cookie dough consistency. Add about 4 C shredded apples (or applesauce) 

Pour into greased and floured 9 x 13 pan. Bake at 325 for 55 min.

Cafe Rio Pork

Sweet Barbacoa Pork

2 lbs. boneless pork ribs
1 12 oz.. can Coke (not diet – can use caffeine free)
1/4 c. brown sugar
dash garlic powder
1/4 c. water
Put the pork, 1 can of Coke and 1/4 c. brown sugar in a Ziploc bag to marinade. Marinade for a few hours or overnight.
Pour meat and marinade into crock pot. Cook for 4 hours on high or 8 on low. Keep lid on to retain liquid. Drain liquid.
Shred meat with 2 forks when done.

Put shredded pork and Barbacoa Enchilada Sauce in crock pot and cook on low for 2 hours.
Barbacoa Enchilada Sauce

1 cup Coke
1 can diced green chilies
1 cup red enchilada sauce
1/2 c. brown sugar

In a food processor or blender, blend Coke, chilies, enchilada sauce and 1/2 c. brown sugar.
Cilantro Lime Rice
Favorite Family Recipes

1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
Black Beans
Favorite Family Recipes

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
(Next time I make the beans I’ll use less tomato juice.)
Creamy Tomatillo Dressing
Favorite Family Recipes

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (I used some jalapeno slices from a jar)

Mix all ingredients together in the blender.

lentil stew

Preparation Instructions

Heat a Dutch oven or large pot over medium heat.

Add a tablespoon of olive oil to the hot pan. Add the onions, carrots and garlic and saute until soft, approximately 4-5 minutes. Add the thyme and bay leaves. Stir until spices are thoroughly combined. Add the lentils. Stir together with the vegetable mixture until fully mixed.

Slowly add the chicken broth. Then add the water. Stir to combine. Increase heat to bring the soup to a boil. Once it begins boiling, reduce the heat to a simmer and partially cover the pot. Let simmer for approximately 30-40 minutes or until the lentils have become soft, puffed up and have absorbed a good amount of the liquid.

Once the lentils have puffed up, add the spinach in several small batches, stirring to combine. Stir in the cooked sausage. Add salt and pepper to taste.

Serve warm and enjoy!

Ingredients

• 2 teaspoons Olive Oil
• 1 Medium White Onion, Chopped
• 2 cups Baby Carrots Chopped
• 2 cloves Of Garlic, Smashed And Minced
• 3 sprigs Fresh Thyme
• 2 leaves Bay
• 1 bag 8 Oz Dried Lentils Rinsed
• 1 carton 32oz Low Sodium Chicken Stock
• 2 cups Water
• 1 bag 8oz Frozen Spinach, Defrosted And Drained
• 1 pound Italian Sausage, Cooked Over Medium Heat Until Browned, Then Sliced
• Salt And Pepper, to taste

tastykitchen.com

Indian Stew

Ingredients

1 cup long-grain white rice
2 tablespoons vegetable oil, such as safflower
1 medium onion, minced
2 garlic cloves, finely chopped
Coarse salt and ground pepper
1 tablespoon curry powder, plus more for garnish
1 teaspoon ground ginger
3 cups homemade or best-quality store-bought tomato sauce
2 cans (15 ounces each) chickpeas, rinsed and drained
1 tablespoon fresh lime juice, plus lime wedges for garnish
1/2 cup plain low-fat yogurt

Directions

Cook rice according to package instructions; cover, and keep warm.
While rice is cooking, heat oil over medium heat in a large skillet. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is tender, 4 to 6 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.
Add tomato sauce, chickpeas, and 1 1/2 cups water. Bring to a boil; reduce to a simmer, and cook, stirring occasionally, until thickened, 8 to 10 minutes. Stir in lime juice; season with salt and pepper. Serve stew with rice and yogurt, garnished with lime wedges and a pinch of curry.

Cook's Note

Sauteing the ground spices in oil for a minute releases their aroma. Chickpeas, also called garbanzo beans, have a mild, nutty flavor.

spinach linguie with walnut-arugala pesto

Ingredients

2 small garlic cloves
3 ounces walnut pieces (about 3/4 cup), toasted and cooled
4 ounces arugula, trimmed and roughly chopped
1/2 teaspoon coarse salt
1 ounce Parmesan cheese, finely grated (about 1/3 cup)
1 pound spinach linguine
3 teaspoons extra-virgin olive oil
Freshly ground pepper

Directions

In the bowl of a food processor fitted with the metal blade, pulse garlic until very finely chopped. Add walnut pieces and arugula; process until a coarse paste forms, about 5 seconds. Transfer to a serving bowl. Stir in the salt and Parmesan cheese, and set aside.
Bring a large pot of water to a boil. Add linguine, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, and immediately add to bowl with walnut-arugula mixture. Drizzle with the oil, and season with pepper. Toss thoroughly until coated evenly. Serve immediately.

marthastewrt.com

Lighter sesame noodles

Ingredients

Coarse salt
12 ounces whole-wheat spaghetti
1 bunch broccoli, cut into florets, stalks peeled and thinly sliced
2 red bell peppers (ribs and seeds removed), thinly sliced
1 large onion, halved and thinly sliced
1/4 cup creamy peanut butter
3 tablespoons dark-brown sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 garlic cloves, minced
1/2 to 1 teaspoon red-pepper flakes

Directions

In a large pot of boiling salted water, cook spaghetti 3 minutes less than al dente. Add broccoli, bell peppers, and onion. Cook until pasta is al dente and vegetables are tender, 3 minutes more. Reserve 1/2 cup pasta water; drain pasta and vegetables.
Meanwhile, in a large bowl, whisk together peanut butter, sugar, vinegar, soy sauce, oil, garlic, and red-pepper flakes. Add hot pasta and vegetables; toss to coat, thinning sauce with a little pasta water, if necessary. Serve at room temperature or chilled.

Cook's Note

You're likely to have most of the ingredients for the easy no-cook sauce (including heart-friendly peanut butter) in your pantry.

from marthastewart.com

Mexican Casserole

Ingredients

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4 teaspoons olive oil, divided
1 cup chopped onion
2 garlic cloves, minced
1 jalapeño pepper, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 (12-ounce) package meatless fat-free crumbles (such as Lightlife Smart Ground)
48 baked tortilla chips
Cooking spray
1 (15-ounce) can pinto beans, rinsed and drained
1 tablespoon fresh lime juice
2 cups chopped seeded plum tomato
2 tablespoons minced fresh cilantro
1 cup (4 ounces) shredded Monterey Jack cheese
2 tablespoons fat-free sour cream
2 tablespoons chopped green onions
1/4 cup sliced ripe olives

Preparation

1. Preheat oven to 375°.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion to pan; cook 4 minutes or until tender. Add garlic and jalapeño; cook 1 minute. Stir in chili powder, cumin, black pepper, and crumbles; cook 3 minutes or until thoroughly heated. Arrange half of tortilla chips in an 11 x 7–inch baking dish coated with cooking spray; top evenly with crumbles mixture.
3. Heat remaining 2 teaspoons oil in skillet over medium heat. Add beans, mashing with the back of a wooden spoon until chunky and thick; cook 2 minutes or until heated, stirring constantly. Stir in lime juice.
4. Combine tomato and cilantro. Layer beans and tomato mixture over crumbles mixture in dish. Top with remaining tortilla chips, pressing to slightly crush. Sprinkle evenly with cheese. Bake at 375° for 13 minutes or until cheese is bubbly. Cut casserole into 6 equal pieces; top each serving with 1 teaspoon sour cream, 1 teaspoon onions, and 2 teaspoons olives.

SaBrina Bone, Cooking Light
JANUARY 2010

freeze ahead lasagna primavera

Ingredients

• 1/4 cup olive oil, plus more for foil
• 1/2 cup all-purpose flour
• 2 garlic cloves, minced
• 6 cups whole milk
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 1 package (10 ounces) frozen peas
• 1/2 pound carrots (4 to 5), halved lengthwise and thinly sliced
• Coarse salt and ground pepper
• 1 container (15 ounces) part-skim ricotta (about 2 cups)
• 1 large egg
• 1 package (9 ounces) no-boil lasagna noodles (12 to 16 noodles)
• 1 pound part-skim mozzarella, shredded
• 1 cup grated Parmesan

Directions

1. Preheat oven to 400 degrees. In a large saucepan, heat oil over medium; add flour and garlic. Cook, stirring constantly, 2 to 3 minutes (do not let flour mixture darken); whisk in milk. Bring to a boil; reduce to a simmer, and cook, whisking occasionally, until thickened, 3 to 5 minutes. Add spinach, peas, and carrots; season with salt and pepper. Set sauce aside.
2. In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt, and teaspoon pepper.
3. In the bottom of a 9-by-13-inch baking dish, spread a thin layer of vegetable sauce. Layer noodles, half the remaining vegetable sauce, another noodles, half the ricotta mixture, half the mozzarella, and half the Parmesan; repeat.
4. Cover dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake 45 minutes, uncover, and bake until bubbling and browned, about 20 minutes more. Let cool 10 to 15 minutes before serving.

Spanish Onion and Potato Torta

marthastewart.com

Ingredients

• 7 tablespoons olive oil
• 1 medium Spanish onion, about 12 ounces, sliced into 1/4-inch-thick half moons
• 3 medium Yukon gold or other floury potatoes, about 1 pound, sliced into 1/4-inch-thick rounds
• 8 large eggs
• 1 teaspoon salt, plus more to taste
• freshly ground pepper plus more to taste
• 1 12-inch-diameter round loaf rustic bread
• 1 clove garlic
• 1 small head frisee, or other chicory lettuce
• 2 teaspoons sherry vinegar

Directions

1. Preheat oven to 325 degrees. Heat 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high heat. Add onion; saute, stirring, until golden, 8 to 10 minutes. Transfer to a small bowl.
2. Return the skillet to heat, and add 1 tablespoon oil. Add potatoes, cover, and saute until soft, stirring, 12 to 15 minutes. Transfer to the bowl with onions, and combine.
3. Whisk together eggs; add salt and pepper. Transfer to the bowl with onions and potatoes, and combine.
4. Return the skillet to heat, and add 1 tablespoon oil. Add egg mixture, and cook until edges set and start to brown, about 1 1/2 minutes. Cover, and bake in the oven until set, about 10 minutes. Remove cover, and broil until top is golden.
5. Meanwhile, slice bread in half crosswise, and reserve the top half for another use. Remove some of the inside from bottom half, and discard crumb. Toast bread under the broiler until golden. Remove, brush with 3 tablespoons oil, and rub with garlic clove. Toss frisee with remaining tablespoon oil, vinegar, and a pinch of salt and pepper. Scatter greens over bread, and slide torta over greens. Cut in wedges, and serve.

tortilla and black bean pie

Ingredients

• 4 flour tortillas (10 inches)
• 2 tablespoons canola oil
• 1 large onion, diced
• 1 jalapeno chile, minced (remove seeds and ribs for less heat)
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• Coarse salt and freshly ground pepper
• 2 cans (15 ounces each) black beans, drained and rinsed
• 12 ounces beer, or 1 1/2 cups water
• 1 package (10 ounces) frozen corn
• 4 scallions, thinly sliced, plus more for garnish
• 8 ounces cheddar cheese, shredded (2 1/2 cups)

Directions

1. Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.
2. Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
3. Add beans and beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.
4. Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.

cheese lasagne

Ingredients

• 1 pound whole-milk ricotta cheese
• 1 large egg
• 1/8 teaspoon freshly grated nutmeg
• 3/4 teaspoon coarse salt
• Freshly ground pepper
• 1 pound fresh mozzarella
• Marinara
• Fresh Lasagna Noodles, cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
• 5 ounces coarsely grated Parmesan cheese, (about 1 3/4 cups)

Directions

1. Preheat oven to 375. Combine ricotta, egg, nutmeg, and salt in a medium bowl. Season with pepper. Coarsely grate 1/2 of the mozzarella, and stir into ricotta mixture. Using your fingers, shred remaining mozzarella into 2-inch strips, and reserve.
2. Spread 1/2 cup marinara in a 9-by-13-inch baking dish. Place a layer of noodles over marinara. Spread 1/3 of the ricotta mixture over noodles, and sprinkle with 1/3 of the Parmesan. Place a layer of noodles over the cheese layer. Spread 1 cup marinara over noodles. Repeat layering (noodles, marinara, noodles, ricotta mixture, Parmesan) 2 more times. Spread remaining marinara over cheese layer, then sprinkle with shredded mozzarella.
3. Place baking dish on a rimmed baking sheet. Bake until cheese is golden brown and sauce is bubbling, 45 to 50 minutes. Let stand for 15 minutes before slicing and serving.

Cheese Enchaladas

from marthastewart.com

Tomatillo Enchalada Sauce

1 pound tomatillos, husks removed
1 cup diced white onion
1 garlic clove
1 jalapeno, quartered (seeded if desired)
1 cup water
Coarse salt and ground pepper
1 tablespoon vegetable oil
1/4 cup chopped fresh cilantro
1 teaspoon white vinegar
Pinch of sugar

In a medium pot of boiling salted water, cook tomatillos until tender, 10 to 15 minutes. Drain tomatillos and transfer to a blender; add onion, clove, jalapeno, and water. Puree until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Season with salt and pepper. In pot, heat oil over high until shimmering. Add tomatillo mixture and simmer, stirring occasionally, until thickened, 5 to 10 minutes. Remove from heat and stir in cilantro, vinegar, and sugar. Season to taste with salt and pepper.



Cheese Enchaladas

• 1 1/2 cups of one of the following enchilada sauces:
• Tomato-Jalapeno Enchilada Sauce
• Tomatillo Enchilada Sauce
• Chile-Raisin Enchilada Sauce
• 8 corn tortillas
• 2 cups shredded or crumbled cheese, such as Monterey Jack or queso fresco, or a combination
• Diced onion, avocado, chopped cilantro, cheese, or sour cream (optional), for serving

1. Preheat oven to 350 degrees. Pour 1 cup sauce into a wide, shallow bowl. Working with one at a time, dip tortillas in sauce, shaking off excess, then sprinkle 1/4 cup cheese down center. Roll tortilla around cheese and arrange, seam side down, in 8-inch square baking dish. Top with 1/2 cup sauce. Cover tightly with foil and bake until heated through, 10 minutes. Serve with desired toppings.

Cook's Note

Instead of a casserole, cook enchiladas open-faced; you can make the full batch or just enough to feed two. To make: Place tortillas on a baking sheet and top each with 1/4 cup cheese. Bake at 350 degrees until cheese melts, 5 minutes; fold or roll to close. Serve with sauce and toppings.

slow cooker spinach dip

Directions

Mix 1 cup grated smoked mozzarella, 1/2 cup grated parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper in a slow cooker. Cover and cook on high, 2 hours.

soft pretzels

Ingredients

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt

Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

thai peanut noodles

Thai Peanut Noodles

1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Udon or linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts

Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

*If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first) in some olive oil with a couple cloves of garlic, some fresh ginger, some green onions, soy sauce, and a small squirt or two of Sriracha chili sauce.

olive garden minestrone

Olive Garden Minestrone Soup


copycat recipe of Olive Garden Minestrone Soup
Minutes to Prepare: 15
Minutes to Cook: 45
Number of Servings: 8

Ingredients

2tablespoons olive oil
1/2 cup minced white onions (about 1 small onion)
1/4 cup chopped zucchini
1/4 cup frozen cut italian green beans
1/4 cup minced celery (about 1/2 stalk)
2 teaspoons minced garlic (about 2 cloves)
4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)

1 (15 ounce)can red kidney beans , drained
1 (15 ounce)can small white beans or great northern beans , drained
1 /2 (14 ounce) can diced tomatoes
1/2 cup carrots , julienned or shredded
2 tablespoons minced fresh parsley
1 teaspoons dried oregano
1 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 1/2 cups hot water
3 cups fresh baby spinach
1/3 cup small shell pasta



Directions
Heat two tablespoons of olive oil over medium heat in a large soup pot.

Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.

Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

Makes about eight 1 1/2 cup servings.

Number of Servings: 8

black bean tortilla soup

Ingredients

1 tablespoon olive oil
4 garlic cloves, minced
1 teaspoon chili powder
2 cans (14 1/2 ounces each) diced tomatoes in juice
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 package (10 ounces) frozen corn kernels
Coarse salt and ground pepper
1 cup crushed tortilla chips, plus more for serving (optional)
1 tablespoon fresh lime juice, plus lime wedges for serving

Directions

In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.
Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.