Pronto Paella

This was a new recipe I tried recently. I clipped it from a publication. My family enjoyed it; I hope your family will too!
Lois




Pronto Paella
1 pkg (6.09 oz) rice pilaf
1 1/2 cups ready-to-use grilled chicken breast strips
1 medium sweet onion, cut into wedges
2 garlic cloves, minced
1 1/2 tsp Cajun seasoning
3 Tbl butter
1 can (11 oz) Mexicorn, drained
1 pkg (9 oz) frozen baby peas, thawed
1/2 lb cooked medium shrimp. peeled and deveined

Microwave rice pilaf according to package directions. Meanwhile, in a large skillet, saute the chicken, onion, garlic, and Cajun seasoning in butter until onion is tender. Stir in the corn, peas, shrimp and prepared pilaf, heat through. Yield 4 servings. Serve with side salad and fresh bread.

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miranda

STRAWBERRY SHORTCAKE

It's strawberry season, and there isn't a better time to enjoy some fresh strawberry shortcake. In the old days, folks enjoyed this dessert as their main dish. I love the idea of eating cake for supper! You know what they say, Life's short, eat dessert first! This version is delicious and beautiful. I think it came from one of the Rieman Publications.






STRAWBERRY SHORTCAKE


1 qt fresh strawberries, sliced

1-2 TBL sugar

Shortcake

1-3/4 c. flour

2 TBL sugar

1 TBL baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 c. cold butter or margarine

1 egg

3/4 c. sour cream

Topping

1 c. whipping cream

1-2 TBL sugar

1 tsp vanilla

Combine strawberries and sugar; set aside. For shortcake, combine dry ingredients in a large bowl; cut in butter until crumbly. In a small bowl, beat egg; add sour cream. Stir into crumb mixture just until moistened. Turn onto a floured board; knead 25 times or until smooth. Roll out into a 7-1/2 in. circle. Cut a 2 in. hole in center to form a ring. Place on a lightly greased baking sheet. Bake at 425 for 12-14 minutes or until golden. Remove to a wire rack to cool. For topping, beat cream and sugar until stiff peaks form; stir in vanilla. Just before serving, split cake horizontally. Spoon juice from berries over bottom layer. Top with half of the berries and half of the topping. Add the top cake layer, remaining topping and berries. Cut into wedges. Yields 8 servings.

CRANBERRY HOOTYCREEKS (GIFT JAR)

This recipe is one of my family's favorites. It's a great cookie to make at Christmas as well as an anytime cookie.

CRANBERRY HOOTYCREEKS

Makes about 36

This recipe was intended to be used as a gift jar, but I have to admit that I've never done that. We just mix 'em up and eat 'em!

5/8 cup all-purpose flour
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans

Layer the ingredients in a 1 quart or 1 liter jar, in the order listed. Attach a tag with the following instructions:

Preheat oven to 350 F. Grease a cookie sheet or line it with parchment paper. In a medium mixing bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheet, about 2 inches apart. Bake for 8 to 10 minutes, or until edges are lightly browned. Cool for 2 minutes on baking sheets, then remove to wire racks to cool completely.

I recommend you double this recipe!

Whole Wheat Tortillas and Apple Salsa with Cinnamon Chips

HOMEMADE WHOLE WHEAT TORTILLAS





One (of many) of my favorite kitchen gadgets is this Nutrimill grain grinder. It allows me to make whole grain breads and other goodies for my family.




Recently, I started making my own tortillas. We use them for mini pizzas or stuff them with rice and refried beans as a quick and nutritious lunch.


The recipe:

Approx 3 1/2 c. of freshly ground whole wheat flour (about 2 1/2 c wheat berries)
1 tsp. sea salt
1/3 c. oil
1 c. warm water

Place dry ingredients together in mixing bowl. (use a Bosch or KitchenAid mixer) Combine oil and water. Slowly add a steady stream of wet ing. to dry ing. Add more water if necessary, enough to create a smooth dough. Mix for 1 or 2 minutes. Form into 12 balls. Cover and rest 30 minutes. If you have a tortilla press you can use it to press out tortillas. If not, you can do it the manual way like I do. Just roll each ball thin with a rolling pin to create a tortilla then cook quickly in a pan over medium heat.

Tortillas freeze well placed in a freezer bag with wax paper layered between tortillas.

CINNAMON TORTILLAS
Making Cinnamon Tortillas is soooo easy.....just cut tortillas into wedges (a pizza cutter works well) and brush tortillas with water, then sprinkle with sugar and cinnamon. Bake at 400 for 6-8 minutes or until lightly browned. These make a nice snack or......................

...serve them as the scoops for this lovely Apple Salsa!

The Recipe:
2 medium apples, chopped
1 cup chopped strawberries
2 medium kiwi. peeled and chopped
1 small orange
2 TBL brown sugar
2 TBL apple jelly, melted
In a bowl, combine apples, strawberries and kiwi. Grate orange peel to measure 1 1/2 tsp; squeeze juice from orange. Add peel and juice to apple mixture. Stir in brown sugar and jelly. Serve with Cinnamon Chips.
(This is great for parties and picnics. For a faster version you can buy premade cinnamon chips at your local grocery store, or make your own with store bought tortillas!)

Curried Cauliflower Soup

Mmmm...I love curry.  And there is so much variety, and many are vegetarian recipes.  This one is based off a recipe I got out a "Simple Suppers," a Moosewood Cookbook ::love::.  I tweaked it to make it even more nutritious and tasty.  Enjoy!

Ingredients:
Some chopped up Onions (the recipe calls for 1 1/2 cups, but I didn't use that much!)
Vegetable oil to coat the bottom of the soup pan
1 1/2 tbs grated peeled ginger root
1 1/2 tbs curry powder
1 t Chinese chili paste (optional: makes it very bite-y!)
1/2 t salt
1 15 oz can of chickpeas, drained
1 15 oz can of lentils, drained
1 quart of vegetable broth (or water)
a head of cauliflower ( I used 2 frozen quart bags full)
1 28 oz can of diced tomatoes (I unfortunately didn't have any, so I put some canned tomato juice in it)

                                "Sambal Oelek"Chili Paste

 I first got all my spices together: curry, ginger, salt, and Chinese chili paste (I also added a little garlic).  Then I coated the bottom of a soup pan with vegetable oil.  I diced up the onion and sauteed it in the soup pan on medium heat.  Once they were soft, I added the spices until it made a nice yellow "sauce," about a minute or two.

 Then I added the chick peas, lentils, and vegetable broth.  Cover and bring to a boil.  In the meantime, cut up the cauliflower into bite sized chunks.  Add the cauliflower and tomatoes, and let cook until they are soft.

My little helper teething on frozen cauliflower!

When the cauliflower is soft, spoon about half the soup into the blender and puree it.  Pour the soup back into the pot, and you're finished!

YUM!