Thursday, April 02, 2009

More Reader Recipes

Less than 24 hours to go until the contest is officially over, and there are still approximately 600 of you who have not yet left a dinner recipe!!! Hurry up! The clock is ticking!

9 comments:

Molly C said...

I'm a college student. So my idea of an elaborate dinner is taking triscuits and putting tomato sauce and cheddar cheese on them and then microwaving it for 15 seconds. lol. I have to admit that some of the stuff you've posted sounds super delicious!

So 1 down 599 left to go!

kristen said...

Garlic Shrimp with Green Onion - can be served over rice or noodles. Jasmine rice is best.
(Serves 2, so multiply as necessary)

2 tbsp cooking oil (olive oil is best)
1 tbsp minced garlic
8 oz Shrimp, deveined and patted dry
2 tbsp soy sauce
2 red chili peppers, cut into thin strips
2 green onions, chopped
1 tbsp pure sesame oil

1. Heat wok or skillet over high heat until hot. Add cooking oil, garlic, prawns and soy sauce; stir-fry until prawns turn pink.

2. Add chili peppers, green onions and sesame oil; cook 1 minute. Transfer to plate and serve immediately.

3. Enjoy!

kristen said...

Another one:

Easy Jambalaya

1/4 cup olive oil
2 cups rice (uncooked)
2lbs meat sausage (cajun if you can get it)
1 bell pepper (chopped)
2 bunches green onions (chopped)
8 oz. fresh mushrooms (chopped)
8 oz. can tomato sauce
1 stalk of celery (chopped)
1 clove of garlic (crushed)
1 can french onion soup
1 can beef broth (1 1/3 cup)
1 can water (1 1/3 cup)
1/4 tsp cayenne pepper

Mix together, cook at 350 degrees in a well sealed pot for 1 to 1 1/2 hours until rice is tender... You may need to cook in two separate
dishes... ENJOY!!! YUM

vy said...

Ok, I don't really cook anymore. I used to try to cook many different kinds of food and made Southern Indian feasts that would take 1½ days to make. That was before we had kids. Now the most exciting thing I make is probably Thai Green Curry. No recipe really...
-Frozen bag of stir fry veggies
-happy chicken sliced in strips (my hubby calls my vegetarian chicken 'hippie chicken' and my daughter heard it as 'happy chicken'. I kinda like that name.)
-coconut milk (I use 2 cans for lots of sauce)
-Thai green curry paste (from a Thai food shop)
-jasmine rice

First stir fry the veggies in a deep skillet, then add happy chicken. When that's ready, add the coconut milk and curry paste (add a little at a time, tasting for the right amount of hotness), then mix well to dilute the paste.
Bring it to a boil, then I let it simmer just a bit. Serve hot over jasmine rice.

Hope you like it.
-violet

Amy said...

Amy's Couscous Salad

1 box couscous, either regular or whole wheat (not flavored)
1/2 cup dried cherries or cranberries
crumbled goat cheese (I usually use about half of the container)
fresh mint leaves, chopped
cubed cooked chicken (optional)
extra virgin olive oil and balsamic vinegar to taste
honey to taste
salt and pepper to taste
chopped cucumber, bell pepper, carrot or any other "salad" veggies you have on hand.

Cook couscous according to box instructions. Allow to cool. Mix other ingredients with couscous in a bowl. As you can tell, I'm not big on measurements! Enjoy!! Can be enjoyed slightly warm, as it will be at first, or cold.

Mark and Sarah said...

Another one we love. And after eating your spinach/bean pasta, reading your creamy pesto recipe and knowing Owen's love of pork, i think this will be a big hit:

Penne with Spicy Vodka Cream Sauce

1 lb box of penne
2 T Olive Oil
4 cloves chopped garlic
pinch of crushed red pepper flakes
28oz jar crushed tomatoes
3/4 t salt
2 T vodka
1/2 c. light or heavy cream
handful fresh parsley chopped
1/2 lb sweet italian sausage (if in casings, then remove them)

Boil pasta until al dente (drain and set aside when done). While pasta is cooking, heat oil over medium heat and add sausage, break up and cook until brown. Add garlic, red pepper and stir until garlic is golden brown. Add tomatoes and salt. Bring to a boil. Reduce and simmer 15 minutes. Add vodka and cream and bring to a boil. Reduce heat and add pasta and stir. Stir in parsley and serve!

mmmmmm...restaurant quality and in less than 30 minutes! Delish.

Tricia V. said...

Rainbow Quinoa Salad

Easy to make, beautiful, & nutricious! This salad goes well with fish and would likely be a hit for the boys' bento boxes!!

1 cup quinoa
1 can black beans
1 small can whole kernel corn (or frozen, about 1/2 cup)
jar of roasted red peppers (or 3 roasted peppers, for those ambitious enough to do it)
2 bunches green onions (about 10-12 total)
olive oil
lemon juice

Rinse the quinoa well and cook with 2 cups of water until cooked. (Directions on package). Let cool to room temperature.

Rinse the black beans and corn, add them to the cooled quinoa. Chop the roasted red peppers and green onions into small pieces and add to the quinoa mixture. Mix a couple tablespoons of olive oil with a squeeze of lemon juice (mabe 1 tbsp or so), add salt and pepper too. Drizzle over the salad and mix well.
Serve cold.

So yummy, easy to make, and looks amazing too!!

MorMor said...

I've been cutting and pasting so many delicious sounding recipes. Dad and I will be having new meals for weeks. Yeah! Thanks for doing this HBJ.

Tricia V. said...

Bel Pwasyon (Beautiful Fish)

This is a recipe I created based on many, many, delicious dishes which I ate throughout Haiti while living there. Most protein dishes in Haiti are deep fried and then covered in a savory sauce. I adapted this recipe for baking, in order to avoid the frying and reduce the fat content. But the taste is authentically Haitian!

One additional note: although I've precisely noted several steps here, assembling the fish itself takes no longer than 10 min. After the fish is baking, you can easily start some rice (basmati or other white grain rice will cook within 20 min) and assemble a salad kit. A delicious, nutritious meal prepped with a minimum of time & effort.

I think Kyle and Owen will love it!

Ingredients:
4-5 filets of a mild-tasting fish (I often use tilapia.)
2 limes (substitute lemons/lemon juice or white vinegar if necessary)
2 vegetable bouillon cubes
Spices (ground cloves, paprika, parsley, salt pepper, spicy pepper if desired)
1 med. onion, diced.
garlic (3 cloves diced, or a couple heaping spoons of the "lazy garlic" in a jar)
1 sweet red pepper, diced [Note: don't substitute green pepper, although you can ADD some green pepper if you like in addition to the red. Adds great color!]

Directions:
1. Preheat oven to 350.

2. Place fish filets in a bowl and squeeze limes over top. Sprinkle generously with salt. Turn the filets over a few times to distribute the lime and salt well. Marinate for 5-10 min, turning once or twice throughout. [You can leave this for 20-30 min if time permits. The longer it marinates, the more the lime flavor will permeate the fish. However, if time if running short, 5-10 min will do.]

3. Meanwhile, chop onion, garlic, and red pepper.

4. Rinse fish filets thoroughly under hot water (they will turn slightly white from the salt and the heat). Place wet filets in single layer in a baking dish.

5. Sprinkle over the filets:
- 2-3 cubes vegetable bouillon, crumbled (just crumble in your hand as you sprinkle it over)
- 1-2 tsp ground cloves
- 2 tsp paprika (gives a beautiful color!)
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp dried parsley (or even better, some fresh parsley!)
- cayenne/red spicy pepper, as desired (depending on whether your crowd likes their food spicy!)

6. Next, scatter the garlic, onion, and sweet red pepper on top of the fish.

7. Drizzle generously with olive oil.

8. Cover tightly with aluminum foil and bake for 20-30 min.

9. If desired, uncover and broil for final 3-4 minutes.

Serve with rice and a salad-in-a-bag for an easy meal.