this chicken recipe is tried and tried and tried and true. i don’t think this could come out poorly if i tried. it was great over brown rice and a side of asparagus. i seasoned the asparagus with salt and pepper then baked it for 12 minutes. i made a simple sauce of 2 T melted butter, 1 T balsamic vinegar, and 1 T soy sauce. it was great!
- 4 small chicken breasts
- 40 cloves of garlic, peeled
- 8 celery stalks, sliced
- 1 T dried basil
- 1 t dried oregano
- 2 t dried parsley
- 1/4 C lemon juice
- preheat oven to 375°.
- place chicken in baking dish with garlic, celery, spices, salt and pepper to taste, and sprinkle with juice.
- bake for 1 hour covered with aluminum foil, then 30 minutes uncovered.
i tried making a different recipe one time but this was so easy and good that i am back. I have learned that the trick to good granola is to 1) really bake it long enough and 2) don’t be too afraid of oil. i have always loved the clumpy parts in granola and the only way to produce good clumps is OIL. the batch i made this afternoon i used slightly less oil than the original recipe calls for. I think i might try to make granola bars out of this… stay posted!
- 2 C oats
- 1/2 C toasted almonds
- 1/2 C peanuts
- 1/4 C toasted sunflower seeds
- 1/4 C ground fiber one (instead of wheat germ)
- 1/4 C sesame seeds
- 1/4 C flax seeds
- 1/2 C coconut flakes (i used sweetened)
- 1 t cinnamon
- 1 t sea salt
- 2/3 C honey
- 1/4 C vegetable oil
- 1/4 C flax seed oil
- 1/2 C raisins
- 1/4 C dried apricots, chopped
- 1/4 C dried cherries
- preheat oven to 300°
- mix dry ingredients except for fruit in a large bowl. drizzle with oil and then honey (the oil helps the honey pour from the cup)
- spread the mixture out onto baking sheet covered with parchment paper and bake for 30 minutes in preheated oven, turning every 10 minutes, so that the whole batch acquires golden brown color.
- when the granola has finished cooking, add fruit to the mix. as it cools and dries, the granola will clump up nicely.
this was originally intended to be an omnivorous dish, with pepperoni, but i left think it was very tasty without. The way i made the recipe it should yield 1 (big) dinner and two lunches for two active people. It took a little while to cook, but there is so little prep time that i got in 20 miles on the trainer while making dinner!
- 1/2 package of gigantoni (or ziti)
- 1 medium onion, chopped
- 1 small green pepper, chopped
- 1 large clove of garlic, minced
- 1 24 oz. jar pasta sauce
- 1 15 oz. can of diced tomatoes
- dash of red pepper (probably 1 t)
- 18 oz. part skim ricotta cheese
- 1 C mozzarella cheese
- combine sauce, diced tomatoes, onion, garlic and pepper in medium saucepan and simmer for 1 hour.
- cook pasta al dente according to directions, drain, and rinse with cold water to stop cooking.
- preheat oven to 350° and combine cooked pasta with ricotta cheese, 1/2 C mozzarella, and 1/2 of sauce in a baking dish. Top with remaining sauce and mozzarella cheese.
- bake for 30 min. and let cool for 10 (perfect time to make side salad).
thank you bradley – wherever you are…
- 1 can pumpkin puree
- 1 box of devil’s food cake mix
- mix pumpkin puree and cake mix
- bake at 350 for 35 minutes
this soup is so easy and so good! AND it is healthy – it has an A rating on calorie-count.com!
thanks to jaymee for the bread. the extra chickpeas not used in the soup were great on the salad with some tomatoes and cheese (feta for joe, bleu for me).
- 3 C chicken broth
- 1 C chickpeas, rinsed and drained
- 1/4 C barley
- 1 C carrot juice
- 2 C chopped carrots (or a little more)
- salt and pepper to taste
- 1 T parsley (to garnish)
- 2 T parmesan (to garnish)
- bring broth to a boil in large saucepan.
- add carrot juice, barley, and chickpeas and simmer for 15 minutes.
- add carrots and return to simmer for 10 minutes
- use immersion blender to chop carrots to desired chunkiness (i like about 2 minutes).
- dish up soup and garnish with parm and parsley.
this was shockingly simple and the best chicken i have ever made. until tonight, my best chicken recipe was my mom’s 40 clove chicken. tonight’s recipe is from my mother-in-law, so i guess the competition is on! It was great with a bed of brown rice
amazing chicken ingredients:
- 3 chicken breasts, trimmed and halved
- 16 kalamata olives, halved
- 2 T capers
- 1 pint cherry or grape tomatoes
- 2 T olive oil
amazing chicken directions:
- preheat oven to 475°
- salt and pepper both sides of the trimmed chicken
- heat oil in medium, oven proof skillet on high heat until shimmering
- toss 1 T olive oil with capers, olives, and tomatoes
- pan fry one side of chicken until golden brown (about 4 minutes)
- add tomato mixture to pan and bake in oven for 16-18 minutes, until tomatoes are done
- 12 mushrooms, stems removed and set aside
- 8 sun dried tomato halves, chopped
- 2 cloves garlic minced
- 1/2 C diced onion
- 1 large egg yolk, beaten
- 1/3 C breadcrumbs (seasoned)
- 1 T dried basil
- 1 t sea salt
- 2 T Parmesan cheese
- 1 1/2 T warm water
- bake mushrooms, top up, on parchment covered baking sheet for 9 minutes
- chop mushroom stems and saute with garlic and onion in small saucepan until onion is soft (about 5 minutes)
- mix together onion mixture, and remaining ingredients except Parmesan.
- drain mushrooms and stuff with mixture
- bake for 17 minutes or until cheese is golden brown.
this is joes recipe 100%. he has made broccoli and garlic sauce at least 30 times and tried a dozen different recipe, taking the best from each one. we love to eat this over brown rice from our ancient Panasonic rice cooker, and with our FAVORITE vegetarian spring rolls from Giant.
- nearly 2 lbs broccoli tops, trimmed
- 1/2 C beef broth (i use 1/4 bouillon cube + water)
- 2 T chili garlic sauce
- 4T soy sauce
- 1 T brown sugar
- 2T rice vinegar
- 1t fresh grated ginger
- 1T corn starch
- in a small saucepan, bring broth to a boil.
- add chili garlic sauce, ginger, vinegar, sugar, and soy sauce.
- saute broccoli in 1 T sesame oil for about 10 minutes.
- about 5 minutes before adding sauce to broccoli, whisk in corn starch.
- add sauce to broccoli and let simmer till broccoli meets your desired crunchiness (about 10 minutes)
joe is (was?) a superpretzel fanatic. he introduced me to them shortly after we were married. fortunately, i am something of a pack rat, so i had saved all the extra salt packs that he didn’t use. we also tried sprinkling cinnamon sugar on top, auntie anne’s style, but that came out black and not sweet enough to counteract the salt in the dough. it looks like there are a lot of directions here, but i am probably being verbose. these were really easy to make and a very robust recipe.
- 2 cups warm water
- 1 T sugar
- 1 packet or 2 1/2 t yeast
- 5 cups flour (i used white wheat)
- 1 T salt
- 1/4 C baking soda
- pretzel salt (2-3 T)
- 1 large egg
- stir together 1 T sugar and 2 C warm water in mixer bowl.
- sprinkle packet of yeast (or 2 1/2 t) over water and let sit for 10 minutes.
- add 1 C flour and stir w/ dough hook on low speed.
- when well mixed, add 4 remaining cups of flour and 1 T salt.
- kneed w/ dough hook until it forms a ball and pulls away from the bowl.
- pour dough onto lightly floured counter and kneed until dough becomes smooth – about 3-4 minutes.
- put the dough into lightly oiled bowl (i wipe out the mixer bowl and reuse it) and turn to coat
- cover with saran wrap and sit for 1-2 hour until doubled in size
- preheat oven to 450°
- punch down dough and gently split into 16 pieces, then recover with saran wrap.
- roll out dough pieces one by one by hand (just like auntie anne’s workers do) until it is about 18″ long, then twist into pretzel, and lay onto 2 cooking sprayed baking sheets.
- fill large pot with 2″ water and bring to boil
- add 1/4 C baking soda and 1 T sugar
- drop in 3-4 pretzles at a time and par boil for 1 minute on each side
- mix egg with 1T water and use to glaze pretzels
- sprinkle with salt and bake for 15 minutes or until golden brown