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  • cooksalliance 6:13 pm on October 3, 2010 Permalink | Reply
    Tags: , , , , , Recipes, , , , Weight Loss   

    Beef Minestrone Rice Cooker Soup 

    Whoa is me, I have to eat low fat! So I have been counting my cholesterol, and fat grams in all my foods for the past 2 weeks. I found myself getting hungry in between meals. My niece has been helping me stay on track and is dieting herself with WW. (weight watchers). She loves to make weight watchers soup and eat that. I start drooling thinking about the soup so I had to get my rice cooker out and start making it. I weigh in tomorrow morning. My niece weighed in and is down 5 pounds, Rats!!! I know I have a hard time staying honest if I get hungry…so I decided to make some low calorie and low fat soup.

    minestrone soup

    I want to thank Day by Day Nutrition for the Photo. Please go take a look at their soup which is much more involved but a beautiful soup for those that love soup making! http://www.daybydaynutrition.com/category/nutrition/page/3/

    Thanks again Day by Day!

    Beef Minestrone Soup

    2 12 oz. cans Beef Chunks
    2 cans Mixed Vegetables
    1 can Green Beans
    1 15oz can Diced Tomatoes
    1 onion, chopped
    32 oz Pkg. low sodium beef Broth
    2 Tablespoons Dry Granulated Beef Bouillon

    Place all ingredients in your rice cooker and set to white rice. It cooks pretty fast so if you like a more deep flavor be sure to let the rice cooker cool down and then set for a second time.

    163 Calories, 20 grams protein, 4grams carbs, 2 grams fiber, 48mgs cholesterol, 163 grams sodium

    Happy News I am down 10 pounds and the soup was very good. My husband says it needs more starch like rice or potatoes. I told him we need to keep it thin so we can lose some weight. He sighed but agree we need to get our weight under control.

     
  • cooksalliance 1:13 pm on July 26, 2009 Permalink | Reply
    Tags: , , , , Recipes   

    Fried Rice in the rice cooker 

    1907

    I had a buffet meal to make for my husbands work, which I do the last Saturday of each month. This month we did a healthy meal with Asian Chicken Salad, Fried Rice and Fresh Fruit for the meal. Everyone loved it and I thought I would tell you how I made it for 20 people.

    I used the rice cooker and it kept the rice warm for hours!! This not only made it easy for me but it keeps the rice at a safe temperature so no one becomes ill from improper heating.

    You can purchase these seasoning packages very cheaply at Walmart !! I got my Sunbird Seasoning Packages for $.84 each.

    Rice Cooker Fried Rice

    1 Cups White Rice or converted rice (Like Uncle Ben’s)

    2 Cups Water

    1 pkg Sunbird or Kikkoman’s Fried Rice Seasoning

    2 Eggs

    1/2 ham steak, cubed small

    In your rice cooker add the rice and water and seasoning packet and cubed ham. Start rice cooker. Scramble the eggs and set aside till rice is done. Stir in the scrambled egg in the last few minutes of cooking time to heat the eggs. Stir and close the lid till time to serve. This was easy and everyone loved it. If you like a firmer rice use converted rice or use less water.

     
    • vincent 11:50 am on September 23, 2009 Permalink | Reply

      Hello,

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  • cooksalliance 10:55 am on February 27, 2009 Permalink | Reply
    Tags: Recipes   

    Lelli’s Minestone Soup 

    minestronesoup-thumb1

    I made this soup the other day and we just loved it. I hope you’ll try it! I have to give credit to Rob and Bob Allison and Uncle Phadius for finding this wonderful recipe.

    MINESTRONE SOUP LIKE LELLI’S IN DETROIT MI.

    1 large onion, chopped
    1 clove garlic, chopped
    1/2 stick butter
    2 cans (16 oz. ea.) Veg-All
    2 cans (14 oz. ea.) chicken broth
    20 oz. northern white kidney beans
    1 can (14 oz.) whole tomatoes, chopped
    1/2 pkg. frozen spinach (or fresh)
    2 T. tomato paste
    2 T. garlic powder
    2 T. chopped parsley
    1 t. salt
    1/4 t. pepper
    1/2 t. basil
    1/3 c. cooked small macaroni
    1/3 c. heavy whipping cream
    1/4 c. Parmesan cheese
    a small amount of chick peas (optional)

    1. Saute onion and garlic in butter
    2. In a large soup pot, put Veg-All, chicken broth, northern beans, whole tomatoes and all liquids from cans.
    3. Add spinach, tomato paste, garlic powder, parsley, salt, pepper, basil, sauteed onion and garlic.
    4. Cook slowly for 1 1/2 hours.
    5. Take 1/2 of the soup and blend in food processor.
    6. Pour it back in the soup pot.
    7. Add macaroni and heavy cream.
    8. Sprinkle with Parmesan cheese.
    9. Stir.
    10. Cook slowly 1/2 hour.

    Note: recipe is from “Best Of The Best From Michigan”, published by Quail Ridge Press. $16.95 + $3.00 postage. Call 1-800-343-1583 or fax an order to 1-800-864-1082 or visit them at http://www.quailridge.com.

    Minestrone Soup Like Lelli’s recipe is published in our January, 2001 Menu Minder.

     
  • cooksalliance 12:17 am on January 1, 2009 Permalink | Reply
    Tags: , Recipes   

    Extending Butter 

    butter-sizzing

    I found that creamy fresh butter tastes so good but it’s not cheap. I set out to find recipes to extend my butter and make it more healthy. Low and behold I found all the instructions on a blog I love. Go see her directions at TipNut. http://tipnut.com/how-to-turn-one-stick-of-butter-into-two/

    I made the half butter half oil recipe and was astounded to find it really is soft in the fridge and though not fat free its healthier than eating margarine. I can’t wait to make the diet version with Lecithin Powder. You’ll find my butter recipe below:

    One version of this butter can be made by simply blending equal parts of oil and butter together, pouring into covered containers, and storing in the refrigerator. By including the other ingredients though you will have a spread that stays solid longer at room temperature (still refrigerate when not in use).

     
  • cooksalliance 6:08 pm on December 28, 2008 Permalink | Reply
    Tags: Recipes   

    Awesome Yellow Rice 

    On my quest to improve my cooking I am trying four to six recipes per week. I found a recipe by Emeril Lagasse  for Yellow Rice. I made it Friday night and found it to be very flavorful and moist. I’m so proud of the way it came out that I had to come post the recipe.

    yellow-rice1

    Emeril’s Yellow Rice
    Recipe courtesy Emeril Lagasse
    1 teaspoon olive oil
    1 tablespoon butter
    1 cup minced white onion
    1 1/2 teaspoons minced garlic
    1 teaspoon turmeric
    1 bay leaf
    3 cups chicken stock
    1 1/2 cups long grain rice
    1 teaspoon salt
    In a large sauté pan oven medium heat, add the olive oil and melt the butter. Sauté the onions until soft, 4 to 5 minutes. Add the garlic, turmeric and bay leaf and cook for 1 minute. Add the rice, stock and salt; return to a boil. Reduce heat to a simmer, cover and cook for 25 minutes. Remove from the heat and let stand covered for 5 minutes. Remove the lid and fluff the rice with a fork.
    Yield: 4 to 6 servings

    This can be made entirely in the Rice Cooker. In  fact that is the way I made it. I sauted the onions and garlic in butter with the machine plugged in. Added the remaining ingrediets and set it to cook. The end result was fabulous!

     
  • cooksalliance 8:28 am on December 22, 2008 Permalink | Reply
    Tags: , , Recipes   

    Angel Biscuits and Baking Bread 

    Baking Bread

    Baking Bread

    I have memories of my mother in our warm and inviting kitchen cooking for 7 children. Always the curious one I was often found standing on a stool next to my mother while she cooked our meals. It wasn’t long before she put me to work baking and cooking wonderful meals for our family.

    My oldest brother would come home from the militay base with his friends. They would stop by for a hot meal telling us stories of their adventures. I learned to cook, meal plan and buy groceries for our large family and friends. With very little money my mother and father managed to keep us fed and happy. I am learning to manage our home with the cooking lessons I had with my mom. Though our large family kept us in the kitchen cooking, cleaning and washing dishes , I can’t remember a nicer time in my life. I hope to teach my children how to make these homestyle meals and recipes so they may enjoy the warmth of friends and family around their table.

    Making these biscuit recipe instantly reminds me of those earlier days gone by….

    victorianbread1

    Angel Biscuits

    You will need a 2 1/2 inch round biscuit cutter for this recipe

    Making Angel Biscuits

    Making Angel Biscuits

    Makes 16

    1 cup buttermilk , heated to 110 degrees

    1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast

    2 1/2 cups bleached all-purpose flour , plus extra for work surface

    2 teaspoons baking powder

    1/2 teaspoon baking soda

    1/2 tablespoons sugar

    1 teaspoon salt

    8 tablespoons vegetable shortening , cut into 1/2-inch pieces and chilled

    2 tablespoons unsalted butter , melted

    1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 200 degrees. Maintain temperature for 10 minutes, then turn off oven. Line two baking sheets with parchment paper.

    2. Stir buttermilk and yeast together until dissolved. In bowl of standing mixer fitted with paddle attachment, mix flour, baking powder, baking soda, sugar, and salt on low speed until combined. Add shortening and mix until just incorporated, about 1 minute. Slowly mix in buttermilk mixture until dough comes together, about 30 seconds. Fit mixer with dough hook and mix on low speed until dough is shiny and smooth, about 2 minutes.

    3. On lightly floured surface, knead dough briefly to form smooth ball. Roll dough into 10-inch circle, about 1/2 inch thick. Using 21/2-inch biscuit cutter dipped in flour, cut out rounds and transfer to prepared baking sheets. Gather remaining dough and pat into 1/2-inch-thick circle. Cut remaining biscuits and transfer to baking sheets. Cover dough with kitchen towels and place in warm oven. Let rise until doubled in size, about 30 minutes.

    4. Remove baking sheets from oven and heat oven to 350 degrees. Once oven is fully heated, remove kitchen towels and bake until biscuits are golden brown, 12 to 14 minutes, switching and rotating sheets halfway through baking. Remove from oven and brush tops with melted butter. Serve.

    Food Processor Method: In step 2, process flour, baking powder, baking soda, sugar, and salt until thoroughly mixed. Add shortening and pulse until only pea-sized pieces of shortening remain, about 6 one-second pulses. Add buttermilk mixture in steady stream and pulse until dough comes together, about 6 more pulses. (Dough will be very sticky.) Turn dough out onto floured work surface and knead until shiny and smooth, about 5 minutes, adding more flour as necessary. Continue recipe with rolling out dough as directed in step 3.

     
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