4 6-ounce Chicken Breasts (unseasoned and baked)
4 Bell Peppers (I used Green this time because they were cheap but any combo of colors will work)
2 Medium Yellow Onions
1 Cup Lime Juice
4 TBSP Cumin
4 Tsp Black Pepper
8 Cloves Garlic Chopped
Open 4 quart sized freezer bags, folding down top edge and set aside. Very thinly slice the chicken breasts and divide evenly between the bags. Add 1/4 cup lime juice, 2 minced garlic cloves, 1 TBSP Cumin and 1 Tsp Black Pepper to each bag. Squish the juice and spices around to mix and cover the chicken. Thinly slice peppers and onions and divide evenly between the bags, this will work out to about 1 pepper and 1/2 an onion per bag.
Seal bags, pressing out all air. Label and date and stack lying flat in the freezer.
To prepare frozen meal:
Pull out several hours ahead of time to let it thaw (and marinate in the process).
Heat 1 TBSP oil in a pan and add thawed fajita mix. Saute until heated through.
Serve with warm tortilla, beans (re fried work but we always go with black beans in this house), shredded cheese, and salsa. Lime and Cumin Aioli is a great addition to these as well.
This meal will serve 2 to 3 adults but could easily be doubled (or divided between 2 larger bags) to feed larger families.
Friday, August 24, 2012
Simple Marinara
When I say simple I mean SIMPLE!
1 28 ounce can Crushed Tomatoes
3 TBSP EV Olive Oil
4 Garlic Cloves Minced
3 TBSP Fresh Basil chopped
Salt to taste
Heat olive oil in pan over medium heat. Add garlic and sautee until it starts to turn golden. Next add the tomatoes and simmer for approximately 15 minutes. Stir in basil until it wilts and color becomes vibant. Remove from heat, taste and add salt as needed. Serve immediately
1 28 ounce can Crushed Tomatoes
3 TBSP EV Olive Oil
4 Garlic Cloves Minced
3 TBSP Fresh Basil chopped
Salt to taste
Heat olive oil in pan over medium heat. Add garlic and sautee until it starts to turn golden. Next add the tomatoes and simmer for approximately 15 minutes. Stir in basil until it wilts and color becomes vibant. Remove from heat, taste and add salt as needed. Serve immediately
Honey and Cider Vinager Coleslaw
Cole Slaw Dressing
2/3 cup Mayonaise
2/3 cup Honey
1/3 cup Apple Cider Vinegar
1/4 cup VERY Finely Mince Onion
1 Tsp Ground Mustard
Wisk all ingredients together in a small mixing bowl, until smooth.
Coleslaw
1 large Cabbage, red or green, outer leaves removed (or if you are feeling fancy 1/2 a red cabbage and 1/2 a green because it is soooo pretty)
2 pounds Carrots, peeled
1 batch of dressing
I use my food processer for this, you could also do it by hand... but I'm too lazy. I "dice" my veggies because that is the texture I prefer but shredded veggies will work just as well.
So, basically "process" all of the cabbage and carrots into dices or shreds. In a large mixing bowl comine veggies with dressing. Cover and refridgerate at least two hours. Stir before serving to redistribute the sauce.
The Cole Slaw will last up to 5 days in the fridge once finished, and the sauce (if you decide not to make a HUGE batch of the salad, and therefore have remaining sauce) will last about a month.
This is great served as a side with barbequed ribs and corn bread because of the honey in the dressing. I also love it served on a pulled pork sandwich.
2/3 cup Mayonaise
2/3 cup Honey
1/3 cup Apple Cider Vinegar
1/4 cup VERY Finely Mince Onion
1 Tsp Ground Mustard
Wisk all ingredients together in a small mixing bowl, until smooth.
Coleslaw
1 large Cabbage, red or green, outer leaves removed (or if you are feeling fancy 1/2 a red cabbage and 1/2 a green because it is soooo pretty)
2 pounds Carrots, peeled
1 batch of dressing
I use my food processer for this, you could also do it by hand... but I'm too lazy. I "dice" my veggies because that is the texture I prefer but shredded veggies will work just as well.
So, basically "process" all of the cabbage and carrots into dices or shreds. In a large mixing bowl comine veggies with dressing. Cover and refridgerate at least two hours. Stir before serving to redistribute the sauce.
The Cole Slaw will last up to 5 days in the fridge once finished, and the sauce (if you decide not to make a HUGE batch of the salad, and therefore have remaining sauce) will last about a month.
This is great served as a side with barbequed ribs and corn bread because of the honey in the dressing. I also love it served on a pulled pork sandwich.
Vegetarian Red and Black Bean Chili with Roasted Red Peppers
I make this on the stove top because I don't yet own a crock pot. Crazy? I know... I need to get on that. You can however add all of the ingredients to a crock pot in the morning and let it cook on high for 3 hours and then turn down for the rest of the day. I should also note that I do not "pre-soak" my beans, I just rinse and start cooking... this is another sign that I am infact a lazy cook.
Vegetarian Red and Black Bean Chili with Roasted Red Peppers
One pound driedblack beans, rinsed
One pounds dried small red beans, rinsed
1 quart veggie stock (if you are meat eating family and want a "meatier" flavor you can use beef stock)
2 quarts Water
1 28oz can of tomato purree OR petite diced tomatoes (again this is a matter of personal taste)
1/4 cup flour of your choice (you could easily use wheat, I use oat or rice so that it is gluten free)
1 medium onion, diced
1 fresh green pepper, diced
1 jar of roasted red peppers, diced(I buy them at the Dollar Tree, I *think* it's a 12 ounce jar)
3 TBSP mince garlic (fresh or jarred is fine)
3 TBSP Chili Powder
Salt to taste
In large soup pot (mine is a 5 quart) add beans, stock, and water. Bring this up to a rolling boil. Boil for 15 minutes, reduce temperature and simmer for approximately an hour and a half. (If the liquid level gets below the top of the beans, add more liquid at that point.)
Pour about 1/4 half of the tomatoes in the pot. Then mix the flour into the tomatoes that are still in the can, until you have no more lumps of flour. (Mixing it in the can prevents lumps in the chili.) Add the tomato and flour mixture to the pot and stir until combined. Add the onion, peppers, garlic, and chili powder and stir well. Bring back up to simmering.
Simmer for at least 3 more hours, stirring occasionally. Taste before serving and add any necessary salt. Makes between 3 and 3.5 quarts so there is plenty for dinner AND freezing for another night or nights.
This is a really flavorful chili but not to spicy for kids, my 7.5 month old even loves it!
Vegetarian Red and Black Bean Chili with Roasted Red Peppers
One pound driedblack beans, rinsed
One pounds dried small red beans, rinsed
1 quart veggie stock (if you are meat eating family and want a "meatier" flavor you can use beef stock)
2 quarts Water
1 28oz can of tomato purree OR petite diced tomatoes (again this is a matter of personal taste)
1/4 cup flour of your choice (you could easily use wheat, I use oat or rice so that it is gluten free)
1 medium onion, diced
1 fresh green pepper, diced
1 jar of roasted red peppers, diced(I buy them at the Dollar Tree, I *think* it's a 12 ounce jar)
3 TBSP mince garlic (fresh or jarred is fine)
3 TBSP Chili Powder
Salt to taste
In large soup pot (mine is a 5 quart) add beans, stock, and water. Bring this up to a rolling boil. Boil for 15 minutes, reduce temperature and simmer for approximately an hour and a half. (If the liquid level gets below the top of the beans, add more liquid at that point.)
Pour about 1/4 half of the tomatoes in the pot. Then mix the flour into the tomatoes that are still in the can, until you have no more lumps of flour. (Mixing it in the can prevents lumps in the chili.) Add the tomato and flour mixture to the pot and stir until combined. Add the onion, peppers, garlic, and chili powder and stir well. Bring back up to simmering.
Simmer for at least 3 more hours, stirring occasionally. Taste before serving and add any necessary salt. Makes between 3 and 3.5 quarts so there is plenty for dinner AND freezing for another night or nights.
This is a really flavorful chili but not to spicy for kids, my 7.5 month old even loves it!
Garlic and Herb Polenta
I use a rice cooker for this, but as an alternative you can also cook it low and slow on the stove top, stirring constantly. I'm just a lazy cook (I can admit that) so I use the rice cooker whenever possible.
Garlic and Herb Polenta
2 Cups Coarse Yellow Cornmeal
2 Cups Water
2 Cups Chicken Broth
2 TBSP Minced Garlic
2 TBSP Italian Seasoning
2 TBSP EV Olive Oil
Mix cornmeal, water, and chicken broth until all lumps are broken up. Add remaining ingredients and stir to combine. Start rice cooker.
When the timer goes off on the rice cooker, stir the mixture breaking all the lumps, until is an even consistency. Turn the heat back on for 10 minutes. While the polenta is finishing cooking grease a 12 ct muffin tin.
Spoon the polenta (which will still be pretty soft) into the muffin tins. It should make 12 very full "muffins". Let this sit for 30 minutes before unmolding. You can serve these hot topped with pasta sauce or you can finish cooling them and refridgerate to rehead throughout the week as needed.
One of my favorite ways to serve these is either with a light marinara and roasted zuchini on the side, for a more summery dish. My other favorite is to make a tomato sauce with red wine, italian sausage, mushrooms, zuchini chunks, and bell pepers and serve that over them.
Garlic and Herb Polenta
2 Cups Coarse Yellow Cornmeal
2 Cups Water
2 Cups Chicken Broth
2 TBSP Minced Garlic
2 TBSP Italian Seasoning
2 TBSP EV Olive Oil
Mix cornmeal, water, and chicken broth until all lumps are broken up. Add remaining ingredients and stir to combine. Start rice cooker.
When the timer goes off on the rice cooker, stir the mixture breaking all the lumps, until is an even consistency. Turn the heat back on for 10 minutes. While the polenta is finishing cooking grease a 12 ct muffin tin.
Spoon the polenta (which will still be pretty soft) into the muffin tins. It should make 12 very full "muffins". Let this sit for 30 minutes before unmolding. You can serve these hot topped with pasta sauce or you can finish cooling them and refridgerate to rehead throughout the week as needed.
One of my favorite ways to serve these is either with a light marinara and roasted zuchini on the side, for a more summery dish. My other favorite is to make a tomato sauce with red wine, italian sausage, mushrooms, zuchini chunks, and bell pepers and serve that over them.
Lime and Cumin Aioli
This stuff has some serious kick to it, due to all the fresh garlic, so a little goes a LONG ways. It's great for adding as a topping for burritos, tacos and fajitas, as well as making a yummy sandwich spread. And, no, it doesn't taste anything like mayo when it's finished. (That was always my biggest fear with aioli.)
Lime and Cumin Aioli
1.5 cups regular mayo
1/2 cup lime juice
1/4 cup fresh minced garlic
2 TBSP Cumin
1.5 tsp Black Pepper (fresh ground is best but not necessary)
Mix all ingredients together in small mixing bowl. Transfer to storage container (I use glass jars, saved from other products) and refrigerate for at least 24 hours before using, to allow the flavor to mature.
Lime and Cumin Aioli
1.5 cups regular mayo
1/2 cup lime juice
1/4 cup fresh minced garlic
2 TBSP Cumin
1.5 tsp Black Pepper (fresh ground is best but not necessary)
Mix all ingredients together in small mixing bowl. Transfer to storage container (I use glass jars, saved from other products) and refrigerate for at least 24 hours before using, to allow the flavor to mature.
Subscribe to:
Posts (Atom)