Tuesday, October 28, 2008

Tuesday, October 21, 2008

The Mill

I just thought I'd remind you that along with the K-Tec mill you use for grinding your wheat, there are alot of recipes at the BlendTec website you might find interesting. I'm very tempted to try the recipe for bean soup...when it get's a little cooler. Have any of you tried any other recipes, uses with your mills?

Monday, October 13, 2008

Sweet Potato, Beets, Chicken and Potato


So we went to visit some friends who have moved up to Midway/Heber and ate dinner with them. The food was so good we have tried to duplicate it 3 times this last week. Each time with different ingredients and outcomes. It's very simple.

1 large sweet potato
3-4 potatoes
1 large breast of chicken sliced into 4 smaller pieces
1 large beet

Cut the potatoes and sweet potato into 1/4" thick wheels.

Place all contents into a large zip lock bag. You may need 2 bags.

Add some olive oil, salt, pepper, rosemary. One time I used some oregano and lemon juice.

Spread out contents on a cookie sheet and cook for 20min at 400mph.

Nothing fancy, but is a solid meal in our chilly weather.

Sunday, October 12, 2008

Marscapone Cupcakes

Marscapone Cupcakes
Ingredients:
1 box white cake mix
1 c. water
1/4 c. vegetable oil
2 egg whites
8 oz. mascarpone cheese, softened

Combine egg whites, vegetable oil, and mascarpone cheese in a bowl. With a hand mixer, incorporate all three ingredients until well mixed. Add cake mix and water. Mix on medium speed until smooth; about 3-minutes. Fill cupcake tins 3/4 full. Bake at 350 degrees for 15-18 minutes. Let cool.

Glaze
Ingredients:
1/3 c. frozen strawberries, thawed and rinsed
2 1/2 c. powdered sugar

Puree thawed strawberries in a blender or food processor until smooth. Place the powdered sugar in a medium bowl. Whisk in strawberry puree until smooth. Top the cooled cupcakes with glaze mixture and let sit for a minute to allow the glaze to set before serving.

Tuesday, October 7, 2008

Broccoli Salad

Broccoli Salad
served at RS Enrichment 10/2008
8 slices bacon
2 heads fresh broccoli
1/2 large red onion chopped fine
1/2 c. sunflower seeds (I use raw)
1/2 c. raisins
1/4 c. red wine vinegar
2 T. sugar
1/4 t. salt
2/3 c. mayonnaise (I use lite)

1. Place bacon in a large skillet. Cook over medium high heat until evenly brown and crisp. Drain, cool and crumble.
2. Wash and cut/pry broccoli into small flowerets.
3. In a large bowl, combine broccoli, bacon and onion.
4. Prepare the dressing in a small bowl by whisking together the vinegar, sugar, salt and mayonnaise. Combine dressing with salad. Cover and refrigerate until ready to serve.
5. Mix in sunflower seeds and raisins when ready to serve.