Hello lovely ladies of the kitchen! I am so sorry i'm doing this but instead of just being a pathetic gourmet call participant...I'm going to have to sign off from this blog. Megan--i'm so sorry I NEVER kept up with it. It really was a great idea...and i'm so sorry for not stickin with it! I really had every intention...but for some reason I just could not sit down and blog about my meals.
Anyway-- for those that don't know--i do have a different blog--and i'm sure i'll be posting recipes over there occasionaly if you're interested. (Keeping up with one blog is seriously all this girl can handle!!! :)
Love--Kristie (www.harris-web.com)
Wednesday, July 02, 2008
Tuesday, June 03, 2008
Easy Dinner!
This is an easy summertime dinner we like to make in the Smith house. I alter the recipe often depending on what is in my fridge. The basics are
corn tortillas
cheese
veggies
meat
1.Turn the oven to 400 degrees and lay the tortillas directly on the oven racks. Bake until they are browning and crisp (about 5 minutes). Remove. Do another batch depending on how many you will want.
2.In this step you can take as many liberties as you want. Sometimes I do these vegetarian with zucchini, onion, carrots, and yellow squash all finely diced and sauteed.
Last night I cut up a cooked chicken breast we had in the fridge. I added leftover bruchetta tomatoes, diced carrots, and onions. Dice everything into small pieces or shreds. I cooked the onions in a bit of oil along with the carrots until soft. Then I added the cooked chicken, tomatoes, and spices (salt, pepper, cumin).
3.Place the tortillas on a cookie sheet. Top all with some of the veggie/meat mixture. Top with cheese. Add another tortilla on top. Top with more veggie mixture and a final sprinkling of cheese. Put back in the oven until cheese melts.
4. Top with sour cream and guacomole or salsa. Enjoy!!!
Wednesday, May 21, 2008
Anzacs (cookies)
these healthy cookies are really good!
from Willow Stream The Spa, Arizona
from Self Dishes magazine
supposed to make about 4 doz.
preheat oven to 300
mix in large bowl:
1 & 1/2 c. rolled oats
1 c. + 1 TBSP whole wheat flour
2/3 c. Sucanat organic sugar (health food stores) or brown sugar???
1 & 1/4 c. sweet shredded coconut
1/4 tsp. salt (optional, but i added)
melt in small saucepan:
3/4 c. soybean margarine (health food store) or healthy margarine combination
3 TBSP maple syrup
mix together in another small bowl:
3 TBSP water, boiling
1 tsp. baking soda
mix wet w/ dry ingredients.
form small balls with hands, place on nonstick baking sheet.
bake about 15 min or until golden brown.
these healthy cookies are really good!
from Willow Stream The Spa, Arizona
from Self Dishes magazine
supposed to make about 4 doz.
preheat oven to 300
mix in large bowl:
1 & 1/2 c. rolled oats
1 c. + 1 TBSP whole wheat flour
2/3 c. Sucanat organic sugar (health food stores) or brown sugar???
1 & 1/4 c. sweet shredded coconut
1/4 tsp. salt (optional, but i added)
melt in small saucepan:
3/4 c. soybean margarine (health food store) or healthy margarine combination
3 TBSP maple syrup
mix together in another small bowl:
3 TBSP water, boiling
1 tsp. baking soda
mix wet w/ dry ingredients.
form small balls with hands, place on nonstick baking sheet.
bake about 15 min or until golden brown.
Monday, April 21, 2008
Our Everyday Smoothie
We have smoothies everyday. Sometimes in the morning but usually after naptime each day.
Here is our recipe:
3/4 cup plain yogurt
3 frozen strawberries
1 banana
some sprinklings of ground up flax seeds
Juice Plus powder (Hannah sells Juice Plus!)
ice
1 cup soymilk or regular milk or 100% juice.
Blend. If it isn't blending too well, add water until it starts blending more. Also, if I have time I juice some spinach and add the spinach juice.
Sunday, April 13, 2008
Thai Mangos & Sticky Rice
from: Marisa Foltz
This is my very favorite Thai dessert. So yummy! Very rich and heavy, but its to die for!
from: Marisa Foltz
This is my very favorite Thai dessert. So yummy! Very rich and heavy, but its to die for!
Tuesday, March 25, 2008
A few recipes our small group Loves!
White Chicken Chili
1 - 2 large onions, chopped
1 tablespoon oil
2 cloves minced garlic
1 4-oz can chopped green chilis
1 teaspoon salt
1 teaspoon pepper
½ teaspoon ground cumin
¼ teaspoon cayenne
¼ teaspoon ground cloves
2 cans chicken broth
3 - 4 cans great northern beans
Simmer 4 chicken breasts in water and seasonings until tender. or simmer in homemade chicken broth. Cool and cut or shred into large pieces.
Sauté onions in oil until translucent. Add the seasonings. chilis, chicken broth and beans and simmer for approximately 1 hour, on low heat, stirring frequently. If too thick, thin with chicken broth or water. Add chicken and simmer about 20 minutes more. Serve topped with shredded Monterey jack cheese. Freezes well.
Annie's Fruit Salsa and Cinnamon Chips (from allrecipes.com)
INGREDIENTS
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor (Raspberry and Strawberry work great!)
10 (10 inch) flour tortillas
Spray Butter
2 cups cinnamon sugar
DIRECTIONS
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F.
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet(Pizza Cutter works great). Sprinkle wedges with desired amount of cinnamon sugar. Spray again with Butter spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
You can use any fruit you would like.
White Chicken Chili
1 - 2 large onions, chopped
1 tablespoon oil
2 cloves minced garlic
1 4-oz can chopped green chilis
1 teaspoon salt
1 teaspoon pepper
½ teaspoon ground cumin
¼ teaspoon cayenne
¼ teaspoon ground cloves
2 cans chicken broth
3 - 4 cans great northern beans
Simmer 4 chicken breasts in water and seasonings until tender. or simmer in homemade chicken broth. Cool and cut or shred into large pieces.
Sauté onions in oil until translucent. Add the seasonings. chilis, chicken broth and beans and simmer for approximately 1 hour, on low heat, stirring frequently. If too thick, thin with chicken broth or water. Add chicken and simmer about 20 minutes more. Serve topped with shredded Monterey jack cheese. Freezes well.
Annie's Fruit Salsa and Cinnamon Chips (from allrecipes.com)
INGREDIENTS
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor (Raspberry and Strawberry work great!)
10 (10 inch) flour tortillas
Spray Butter
2 cups cinnamon sugar
DIRECTIONS
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F.
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet(Pizza Cutter works great). Sprinkle wedges with desired amount of cinnamon sugar. Spray again with Butter spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
You can use any fruit you would like.
Lentils and Rice a la Jen Pederson
1/2 cup brown rice
3/4 cup brown lentils
1 onion chopped finely
1/2t. basil
1/2t. oregano
1/2t. thyme
1/4t. garlic powder
3 c. vegetable or chicken broth
Put all ingredients into a glass covered, oven proof dish and mix. Cover with lid and put into a 300 degree oven for 1 1/2 hours. Uncover and sprinkle cheese on top. Put back in the oven for a few minutes until the cheese melts.
Enjoy!!
1/2 cup brown rice
3/4 cup brown lentils
1 onion chopped finely
1/2t. basil
1/2t. oregano
1/2t. thyme
1/4t. garlic powder
3 c. vegetable or chicken broth
Put all ingredients into a glass covered, oven proof dish and mix. Cover with lid and put into a 300 degree oven for 1 1/2 hours. Uncover and sprinkle cheese on top. Put back in the oven for a few minutes until the cheese melts.
Enjoy!!
Monday, March 24, 2008
Sunday, March 23, 2008
megan-you mentioned a while ago the lentil soup recipe that Carrie posted --and i cannot for the life of me find it on here. i've scoured it from beginning to end. so---can you please send me that recipe so i can try it?? thanks.
second--do any of you have any menus that require few ingredients... AKA....meals on a budget. :)
third--megan i forget what kind of meals you were asking for last time....but i'll check my email and try to respond to that too!
thanks and adios.
second--do any of you have any menus that require few ingredients... AKA....meals on a budget. :)
third--megan i forget what kind of meals you were asking for last time....but i'll check my email and try to respond to that too!
thanks and adios.
Tuesday, March 18, 2008
here's my fave party cake obsession...
BLACK RUSSIAN CAKE
1 package dark chocolate cake mix
1 cup vegetable oil
1 (3-ounce) package instant chocolate pudding
4 eggs
3/4 cup strong coffee
1/2 cup creme de cacao
1/4 cup Kahlua
topping:
1 cup confectioners' sugar, sifted
2 tablespoons strong coffee
2 tablespoons creme de cacao
2 tablespoons Kahlua
For the cake, combine the cake mix, oil, pudding mix, eggs, coffee, creme de cacao and Kahlua in a large bowl. Beat 4 minutes until quite smooth. Pour into a well greased 10-inch tube pan until 3/4 full. (Save any remaining batter for cupcakes...) Bake 45 to 50 minutes at 350 degrees. Remove from the pan and invert onto a serving plate. Punch holes throughout the cake with a skewer or ice pick. Prepare the topping by combining the confectioners' sugar, coffee, Kahlua and creme de cacao. Mix well and spoon over the warm cake.
Thursday, March 06, 2008
Saturday, March 01, 2008
Chicken Stew with Tomatoes and White Beans:
For a one pot meal easy to make ahead, I like this Chicken Stew. It has Italian overtones so you could go with pasta and antipasti sides, or a tomato and fresh mozzerela salad.
Servings: 4 to 6 servings.
Ingredients:
4 bacon slices, chopped
6 chicken thighs with skin and bones (about 2 1/2 pounds)(my husband likes it w/o bones-- i like the flavor of the dark meat though)
All purpose flour
1 large onion, chopped (about 2 cups)
5 garlic cloves, minced
2 14 1/2-ounce cans stewed tomatoes
1 14 1/2-ounce can low-salt chicken broth
3/4 cup dry red wine
1/2 cup chopped fresh basil
1 tablespoon dried oregano
2 15-ounce cans cannellini (white kidney beans), drained
Preparation: Cook chopped bacon in heavy large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel. Sprinkle chicken thighs with salt and pepper. Dredge chicken in flour, shaking off excess. Add to drippings in pot and sauté until brown, about 3 minutes per side. Using slotted spoon, transfer chicken to large bowl. Pour off all but 2 tablespoons drippings from pot. Add chopped onion and minced garlic to pot; sauté 4 minutes. Add bacon, stewed tomatoes, chicken broth, red wine, basil and oregano. Bring to boil, scraping up browned bits. Return chicken and any accumulated juices to pot. Cover and simmer until chicken is cooked through, about 20 minutes. Add cannellini; simmer 10 minutes longer. Season to taste with salt and pepper.
For a one pot meal easy to make ahead, I like this Chicken Stew. It has Italian overtones so you could go with pasta and antipasti sides, or a tomato and fresh mozzerela salad.
Servings: 4 to 6 servings.
Ingredients:
4 bacon slices, chopped
6 chicken thighs with skin and bones (about 2 1/2 pounds)(my husband likes it w/o bones-- i like the flavor of the dark meat though)
All purpose flour
1 large onion, chopped (about 2 cups)
5 garlic cloves, minced
2 14 1/2-ounce cans stewed tomatoes
1 14 1/2-ounce can low-salt chicken broth
3/4 cup dry red wine
1/2 cup chopped fresh basil
1 tablespoon dried oregano
2 15-ounce cans cannellini (white kidney beans), drained
Preparation: Cook chopped bacon in heavy large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel. Sprinkle chicken thighs with salt and pepper. Dredge chicken in flour, shaking off excess. Add to drippings in pot and sauté until brown, about 3 minutes per side. Using slotted spoon, transfer chicken to large bowl. Pour off all but 2 tablespoons drippings from pot. Add chopped onion and minced garlic to pot; sauté 4 minutes. Add bacon, stewed tomatoes, chicken broth, red wine, basil and oregano. Bring to boil, scraping up browned bits. Return chicken and any accumulated juices to pot. Cover and simmer until chicken is cooked through, about 20 minutes. Add cannellini; simmer 10 minutes longer. Season to taste with salt and pepper.
Okay ladies... I'm back in. Dedicated and here to stay! :) I'll try to post pictures next time. Love, Kristie
For anyone who likes fish, here's a Salmon BBQ sauce that's easy to make ahead and then cook last minute:
1/4 lb butter
1/3 cup dry sherry or white wine
2 cloves garlic crushed
1 1/2 T dry mustard or Grey Poupon
1 1/2 T soy sauce
3 T catsup
Melt butter in saucepan over low heat. Add other ingredients, stir to mix. Spoon over salmon fillets (skin side down) and bbq over low heat until just done. (Or bake in oven at 350 degrees.)
Serve with rice and some veges and it's a great dinner!
For anyone who likes fish, here's a Salmon BBQ sauce that's easy to make ahead and then cook last minute:
1/4 lb butter
1/3 cup dry sherry or white wine
2 cloves garlic crushed
1 1/2 T dry mustard or Grey Poupon
1 1/2 T soy sauce
3 T catsup
Melt butter in saucepan over low heat. Add other ingredients, stir to mix. Spoon over salmon fillets (skin side down) and bbq over low heat until just done. (Or bake in oven at 350 degrees.)
Serve with rice and some veges and it's a great dinner!
Monday, February 25, 2008
Okay girls, first of all I have got to ask for all of your forgiveness. I have been TERRIBLE about posting on Gourmet Gals. Our life has been in complete chaos lately . . . transitionining from Thailand to the US, traveling and staying in different people's homes, and not even cooking my own meals. But I really love this blog and I check it often. Since I've started cooking some lately I promise to be better about posting. :)
And as soon as we move to Arkansas I will definitely be posting much much more (we move in a couple more months).
I made Thai food and this fruit pizza a couple nights ago for dessert when we had some friends over. I love this recipe and it usually turns out really yummy . . . this time I cut the pieces of fruit too big and the cookie was a little too done. But minus those mistakes its a GREAT easy dessert.
Fruit Pizza
1 18oz. package refrigerated cookie dough (or you can make your dough homemade, which is even yummier)
1 80z. package cream cheese, softened
1/3 cup sugar
1/2 t. vanilla
4 cups fresh fruit
1/4 cup orange marmalade or apricot/peach preserves
1 T. orange juice
Preheat oven to 375 degrees.
Cut dough into 1/8 inch slices; line 14" pizza pan with slices & press to form crust. Bake for 12 min. or until lightly browned; cool.
Blend cream cheese, sugar, & vanilla. Spread over cookie crust. Arrange fruit over cream cheese. Combine orange marmalade or preserves & orange juice & drizzle over fruit. Chill for 1 hour before serving.
enjoy. :)
And as soon as we move to Arkansas I will definitely be posting much much more (we move in a couple more months).
I made Thai food and this fruit pizza a couple nights ago for dessert when we had some friends over. I love this recipe and it usually turns out really yummy . . . this time I cut the pieces of fruit too big and the cookie was a little too done. But minus those mistakes its a GREAT easy dessert.
Fruit Pizza
1 18oz. package refrigerated cookie dough (or you can make your dough homemade, which is even yummier)
1 80z. package cream cheese, softened
1/3 cup sugar
1/2 t. vanilla
4 cups fresh fruit
1/4 cup orange marmalade or apricot/peach preserves
1 T. orange juice
Preheat oven to 375 degrees.
Cut dough into 1/8 inch slices; line 14" pizza pan with slices & press to form crust. Bake for 12 min. or until lightly browned; cool.
Blend cream cheese, sugar, & vanilla. Spread over cookie crust. Arrange fruit over cream cheese. Combine orange marmalade or preserves & orange juice & drizzle over fruit. Chill for 1 hour before serving.
enjoy. :)
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