December 23, 2024

At Home with GCH: Eggplant Dip (Baba Ghanouj)

March 22, 2013 by

Baba Ghanouj 2

While I am a huge fan of french onion dip – you know, the kind made with a tub of sour cream and a packet of french onion soup – I know it is not the healthiest for me.  I firmly believe that when it comes to your diet, you should eat as well as possible, load up on veggies and lean protein, and avoid processed foods. That said, you gotta enjoy life, and I think it’s okay to have a treat every once in a while.  The problem is when “every once in a while” turns into “I deserve it now” which eventually becomes an everyday habit.  I speak from experience!  So one way I’ve found to subvert those cravings for treats is to find delicious alternatives that are nutritious as well.  Move over potato chips and french onion dip, here comes baba ghanouj!

Baba ghanouj (pronounced “gah-noosh”) is a roasted eggplant dip.  You can usually find it alongside hummus and pita wedges in Middle Eastern restaurants.  The only ingredient you may not have on hand is tahini, which is sesame seed paste.  I can buy it in my regular Vons and, depending on how well-stocked your grocery store is, you can find it with the Indian/Middle Eastern food, or with the Kosher foods.  It’s rich and creamy—almost like peanut butter made from sesame seeds.  It keeps well in the fridge, and I use it to make salad dressings, too (like this one for a kale salad.)  This recipe also adds a roasted bell pepper.  It isn’t necessary, but  it adds another layer of smoky sweetness that I really enjoy.  Ready?  Let’s get dipping!

Baba Ghanouj_
Eggplant Dip (Baba Ghanouj)

Ingredients:

  • 3 Japanese eggplants, or one very large regular eggplant
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 2-3 tablespoons tahini (I like to add a lot!)
  • 1/2 lemon, juiced
  • 1 teaspoon ground toasted cumin
  • salt and pepper
  • 1 roasted bell pepper  (Trader Joe’s has some great ones in a jar)

Directions:

  1. Preheat the oven to 400*F.  Line a baking sheet with aluminum foil.  Poke some holes in the eggplant with a fork or knife and drizzle with the oil.  Bake for 30 minutes.  Turn off the heat and let sit in the oven for 30 minutes to cool.
  2. When the eggplant is cool enough to handle, slit it open and scoop out all the insides.  Transfer the eggplant to the bowl of a food processor.  Add the remaining ingredients and blend together.  Keep refrigerated until ready to eat.

I serve this with veggie sticks.  The kids like pita bread, Wheat Thins, and any other cracker or pretzel I give them!

 

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

If you would like to contact Dana in regards to this blog, please email her at Dana@girlfriendscoffeehour.com

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At Home with GCH: “All Things Green” — Green Food!! :)

March 20, 2013 by

I know St Patty’s Day is done and over with, but I just had to share these FUN recipes with you!!  It doesn’t have to be a GREEN holiday to share them, right??!!  🙂  ENJOY!

 

AllThingsGreen

 

Green Velvet Cake Pops

http://www.lovefromtheoven.com/2011/03/07/green-velvet-cake-pops-more-st-pattys-day-baking-ideas/

 

Grasshopper Cupcakes

http://www.luulla.com/product/13648/grasshopper-cupcake-in-a-jar-5

 

Green Tollhouse Cookies

http://pinterest.com/pin/75224256245963297/

 

Split Pea and Ham Soup

http://clarefare.com/2012/02/24/split-pea-and-ham-soup/

 

Green Rice Krispie Treats

http://pinterest.com/pin/179299628886835822/

 

Shamrock Shakes

http://smells-like-home.com/2011/03/shamrock-shakes/

 

Enjoy sharing these fun recipes with your family!

 

Be Blessed,

Christi

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If you would like to send a private message to Christi regarding this blog,

please email her at: Christi@GirlfriendsCoffeeHour.com

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At Home with GCH – Meatless Mondays – HashBrown Crusted Quiche

March 18, 2013 by

Here on our At Home with GCH blog, Mondays are always focused on healthy but oh-so-yummy! recipes.  This month we are going to spotlight vegetarian dishes.  Each Monday will actually be a Meatless Monday!  This week we are making quiche!  Oh, yum!  But in light of our healthy but oh-so-yummy inclination, we are substituting a shredded potato crust for a pastry crust.  So delicious…so easy…so nice and crispy!  I took a peek at a few similar recipes, and calorie counts on ingredients like those below will add up to approximately 250-300 for each wedge of this quiche.  This along with a simple salad (we had spinach-strawberry salad with ours) makes for a filling yet light supper.  You certainly can exchange different veggies and cheeses for the spinach-tomato-fresh mozzarella combination in this recipe.  During the spring and summer, we often have quiche once each week on our menu.  It is quick and nutritious; and, if I prepare different varieties from time to time, no one gets bored!  I would love to hear about your quiche if you make a different variety!  Enjoy! 

IMG_0184

Caprese Quiche with Hash Brown Crust (makes 4 generous servings)

Crust:
3 cups frozen hash browns, thawed
2 tablespoons butter, melted
1/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 425. Thaw hash brown potatoes, and blot between paper towels to remove excess moisture.  Combine in mixing bowl with melted butter, Parmesan cheese, and seasonings.  Lightly grease 9″ glass pie plate.  Pour potatoes mixture into pie plate and press down onto bottom and up sides of pie plate…go all the way up to the rim.  Bake for 15-20 minutes until lightly browned; do not let burn!  When done, remove from oven.  Place on a cooling rack and allow to cool slightly.  Reduce oven temp to 350.

Filling:
1 medium sweet onion, diced
2 teaspoons olive oil
good-sized handful (12-14 grape tomatoes), chopped
1/2-3/4 cup fresh spinach leaves, sliced 1/4″ slices
1 heaping tablespoon chopped garlic (I use jarred)
Heat olive oil in medium-sized saute pan over medium heat.  Add diced onions and cook for 6-7 minutes until softened but just slightly browned.  While onions are cooking, chop tomatoes (drain away any excess juice).  To slice spinach, stack a number of leaves, and then just carefully slice down through them into 1/4″ slices; repeat until all spinach is sliced.  When onions are ready, add tomatoes, spinach, and garlic.  Saute for 1-2 minutes, stirring constantly, until spinach has wilted.  Remove from stovetop and allow to cool.IMG_0189

Egg Custard:

4 large eggs, lightly beaten
3/4 cup 2% milk
1/2 cup ricotta
dash of Kosher salt
1/2-1 teaspoon freshly ground black pepper
1/4 cup breadcrumbs
1 cup fresh mozzarella balls, rough chopped
To the eggs, add the milk, ricotta, seasonings, and breadcrumbs; whisk together until smooth.

To assemble:
Once baked crust has cooled slightly, layer in filling ingredients and then pour the custard on top.  Add chopped cheese and swirl with fork to evenly distribute ingredients.  Carefully place in middle of 350 oven, and bake until eggs are set and cheese is slightly browned, approximately 30 minutes or so.  Let stand for 10 minutes to set up and finish cooking.  Cut into four wedges.

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God loves you! ♥  (Don’t ever forget that!)

♥ coleen

_________________________________

If you would like to send a personal message to Coleen concerning this series, you may email her at: Coleen@girlfriendscoffeehour.com, or leave a comment below.

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At Home with GCH: Irish Colcannon

March 15, 2013 by
Irish Soul Food!

Irish Soul Food!

St. Patrick’s Day is this weekend.  Now if you’re like me, your carefree days are behind you and you will not be found in a pub, swilling green beer!  But it is fun to partake in a little luck of the Irish, wear something green, and eat some Irish soul food.  If Corned Beef and Cabbage is more effort than you want to put in, have I got the recipe for you!

Colcannon is classic folk food, meaning it’s what the poor villagers could throw together in a pot to feed a large, hungry family.  This is not a fancy dish, but it’s filling, easy, and incredibly tasty!  If it’s still cold where you live, this will warm your tummy!

Irish Colcannon

Ingredients:

  • 4 slices of bacon, diced
  • 3 large or 4 small potatoes, scrubbed, peeled if desired, and cut into 1-inch chunks
  • 1/2 head green cabbage, thinly sliced
  • 3 tablespoons butter
  • 1/2 to 3/4 cup milk
  • 2 green onions, diced
  • salt and pepper

Directions:

  1. Put bacon in a large pot over high heat.  Cook until crispy, then remove the pan from the heat.
  2. While the bacon is cooking, simmer the potatoes in a little water and cover with a lid.  When you can break the chunks of potato with a fork, add the cabbage and simmer until the potatoes are done, about 3 minutes more.  You want the potatoes to be cooked through but not mushy.
  3. Lift the potatoes and cabbage from the water and add to the pot with the bacon in it.  Yes, leave the grease in the pot!  Over medium-low heat, fold in the butter and milk, stirring to combine and break up the potatoes.  Season with salt and pepper and stir in the green onions.

Now…if you made this recipe, you have half a head of cabbage left over.  May I suggest Roasted Cabbage Wedges?  With a little olive oil, salt, and fennel seed, the cabbage becomes sweet, tender, and delicious!  An unexpected way to eat this nutritious green veggie!

 

Roasted Cabbage Wedges
Roasted Cabbage Wedges

Ingredients:

  • 1 head green cabbage (or half a head)
  • olive oil
  • salt and pepper
  • 1 tablespoon fennel or anise seeds (optional, but I really like it!)
  • 1/2 lemon

Directions:

  1. Preheat oven to 375*F.  Cut the cabbage in half from top to bottom.  Cut out the core, and cut each half into four wedges.
  2. Line a baking sheet with aluminum foil.  Arrange cabbage wedges on the sheet and drizzle with olive oil.  Sprinkle with salt and pepper, and fennel or anise seeds, if using.  Bake for 10 minutes, or until the edges of the leaves take on some color.  With a spatula, flip over the wedges and bake for another ten minutes.  The cabbage wedges should be soft, with crispy edges.  Serve with a squeeze of lemon if desired.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

If you would like to contact Dana in regards to this blog, please email her at Dana@girlfriendscoffeehour.com

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At Home with GCH: Meatless Mondays – Broccoli & Garlic White Pizza

March 11, 2013 by

Here on our At Home with GCH blog, Mondays are always focused on healthy but oh-so-yummy! recipes.  This month we are spotlighting vegetarian dishes.  Each Monday will actually be a Meatless Monday!

One of my favorite veggies is BROCCOLI!  What is your favorite way of preparing broccoli?  Mine is simply steaming it!  A pinch of salt and a grind or two of pepper…yummy!  I have been known to forsake utensils and use my fingers to eat it, too. IMG_0178

This week’s recipe is for Broccoli-Garlic White Pizza…ever had it?  Oh, I do l-o-v-e  a yummy, tomato-y, cheesy traditional pizza—but—equally love pizza of this genre!  This recipe fits our healthy but oh so yummy! category because 1) it has lots of healthy, no fat, few caloried, full of nutrition broccoli, 2) there is a tiny bit of olive oil on it, and 3) the calories contributed by the cheeses total approximately 850 for the whole pie!  Now divide that by the 3-4 servings this pizza offers, and you’ve got healthy…check!  Yummy…check!

Also you will see that I don’t make my own dough…I stop by my favorite pizza shop and purchase 1 pound of their dough!  (I already know how good it is!)  And it only costs me…$1.  Here’s my only suggestion for baking your pizza: use a pizza stone.  They are relatively inexpensive ($8-15 range, I would say) and can be bought in just about any big box store or kitchen goods store.  Mine came from Pampered Chef.  If not using a pizza stone, you will need a round pizza pan, or a large enough baking sheet to handle the size of your crust.

OK!  Here we go!  Pizza Pizza!

Broccoli -Garlic White Pizza (serves 3-4)IMG_0174

1 (1#) package of pizza dough
2-3 tablespoons of flour to handle the dough
2-3 tablespoons of cornmeal
2 heads (no stems) of broccoli, chopped into florets (about 3 cups)
3+ tablespoons chopped garlic (I use the jarred variety)
15 ounce container of part-skim Ricotta cheese, let come to room temp
1+1/2 cup shredded cheese (Mozzarella, Provolone, Monterey jack—or a mixture)
3 tablespoons freshly grated Parmesan
1 tablespoon olive oil
salt, freshly ground pepper, to taste
Crushed red pepper flakes (optional)

Choose the pizza dough of your preference.  If making from scratch…you better get going! If  purchased from your local pizza shop, you are set to go!

If using a pizza stone, get it into the oven so that it can heat up!

Preheat the oven to 500.

Heat 2-3 cups water in a medium saucepan to boiling.  While the water is coming to a boil, fill a medium-sized mixing bowl with very cold water and a few ice cubes; set aside.  When the water in the saucepan comes to a boil, add the broccoli florets.  Cook for just 3-4 minutes, no longer; watch carefully. When the broccoli is ready, it will still be bright green and still crisp. It is better for it to be undercooked than overcooked. Remove from the heat and drain. Then immediately place the cooked broccoli into the ice water to stop the cooking process; then drain again. Blot the broccoli with a couple of paper towels. You don’t want to add wet broccoli onto your pizza crust!  Extra moisture = soggy crust!

When you are ready to shape the dough, put a couple of tablespoons of flour onto a large cutting board (or your scrupulously clean countertop). Coat the dough ball with flour all around. Flatten the ball into a disc. Then with your fingertips, work your way around the edges, stretching it all out as you go. You can also put your fist in the middle of the growing circle and raise it off of the board, letting the sides stretch down. Then work your fingers around the edge of the circle one more time.  I find it easier (safer) to keep my dough flat and just keep working it.*

When your crust is ready, sprinkle a little cornmeal onto a large cookie sheet.  You will use this to transfer the pizza onto the VERY HOT pizza stone.  Carefully slide the formed pizza crust onto the cookie sheet.

Spread the olive oil all over the pizza crust, even onto the rim.  Use just the 1 tablespoon; remember, extra moisture = soggy crust!

Add the ricotta onto the crust and using the back of a spoon, spread the ricotta evenly over the pizza. Then sprinkle the garlic all around.  Arrange the broccoli pieces over the surface evenly. Sprinkle with the Mozzarella and Parmesan. Season with salt and pepper.

Bake 10-15 minutes. Watch carefully. If the cheese starts to brown too quickly (before the crust has had a chance to brown), reduce the heat to 475 or so. When the cheese and the crust are just starting to brown, remove from the oven and let cool for 2 minutes. Then slice and serve immediately.

Another veggie topping we like on a white pizza is Caramelized Onions and Mushrooms.

Easy-peasy!IMG_0177

2 tablespoons olive oil
½ good sized onion, sliced thinly
6-7 medium to large Baby Bella mushrooms, cleaned and sliced

Place a medium-sized saute pan on medium heat; add olive oil. Add onions and mushrooms to pan, and cook until they are lightly caramelized, approximately 6-8 minutes.  Remove from heat; allow to cool slightly.

Then proceed with the above recipe adding the onion/mushroom mixture in place of the broccoli.  That’s all!

*There are lots of videos that you can watch to give you tons of tips and tricks how-to make a perfect pizza crust…check ‘em out!

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God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

_________________________________

If you would like to send a personal message to Coleen concerning this series,
you may email her at: Coleen@girlfriendscoffeehour.com, or leave a comment below.

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At Home with GCH: Vegetable Pancakes

March 8, 2013 by

Vegetable Pancakes

My Jewish friends call them “latkes” and my Korean friends call them “jeon.”  I call them veggie pancakes, and I wonder why I don’t make them more often!  Kind of like hash browns, these crispy little guys are a great way to get more vegetables in your diet.  I also like them for cleaning out my fridge and getting rid of my “singleton” vegetables – you know, that ONE zucchini in a plastic bag, or the last carrot in the sack.  Frugal, I say!

If you have a food processor with a shredder attachment, you can have this recipe mastered in minutes.  If not, you’ll have to get out the box grater and put some muscle into it.  You can experiment with a large variety of firm vegetables—roots are best—like potatoes, carrots, yams, parsnips, or turnips.  You can also mix in some softer veggies, like zucchini, and any kind of minced herbs you like.  I usually just use green onions, because I always have those on hand, but feel free to try thyme, tarragon, or very finely minced rosemary.  Top with sour cream or plain yogurt and you have a nutritious, unusual side dish that’s at home next to a salad or a steak.  These make a great breakfast, too—add eggs, bacon, and fruit, and you’re in business!

Vegetable Pancakes

Ingredients:

  • 2 small potatoes (Russet or white), peeled
  • 1 large carrot, peeled
  • 1 smallish zucchini
  • salt and pepper
  • 1 egg, beaten
  • 2 teaspoons flour, optional
  • vegetable oil for frying

Directions:

  1. In the food processor with shredder attachment, shred the potatoes, carrot and zucchini.  If you are using a box grater, use the largest holes and coarsely shred all the vegetables.  Season with salt and pepper and set aside, in a large bowl, for ten minutes.  
  2. After ten minutes, squeeze out the water accumulating in the bottom of the bowl.  This will keep your pancakes from getting soggy!  Then mix in the beaten egg – I just use my hand.  If it’s still really watery, you can add a teaspoon or two of flour.
  3. In a large non-stick pan over medium heat, add about 3 tablespoons of the vegetable oil.  You aren’t deep-frying the pancakes, but you do want to make sure there’s plenty of oil, so they don’t stick to the pan.  Drop quarter-cup sized dollops of pancake mixture into the pan, and make sure they don’t touch each othe… they are hard to separate, and won’t cook evenly.  Fry for 3 to 5 minutes per side, so they are crispy and firm.  Repeat with the rest of the pancake mixture, adding more oil to the pan if necessary.  Drain on a paper bag or paper towels and sprinkle with a little salt.  Serve with sour cream.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

If you would like to contact Dana in regards to this blog, please email her at Dana@girlfriendscoffeehour.com

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At Home with GCH: “All Things Green” Month!! — Green Smoothies

March 6, 2013 by

Just for the month of March, every Wednesday here on At Home with GCH, I will be blogging about “All Things Green.”  I hope you enjoy it!

Today, I want to share my all-time favorite Green Smoothie recipe.  If you’ve never had a Green Smoothie before, don’t let the color scare you off!  Green Smoothies are not only healthy for you, they taste delicious, and are a GREAT way to get your fruits and veggies in for the day!  God gave us these awesome fruits and vegetables, so why not put them to good use!

Let’s start by talking about Green Smoothies and why they are so good for you!  My dear friend Sandra Castillo turned me onto these deliciously healthy smoothies.  She is the Green Smoothie guru that I go to if I have any questions about them!  She has been drinking Green Smoothies for nearly 4 years and has not been sick one time during this time.  When everyone else is suffering from the flu, colds, sinus infections, and more…Sandra is like the Energizer battery and just keeps going, and going, and going!  She has taught me so much about these delicious drinks, and I can’t wait to share some of what I have learned from her!

ToYourHealth

The benefits of Green Smoothies:

  • Promotes blood purification
  • Cancer prevention
  • Improves circulation
  • Strengthens immune system
  • Promotes healthy intestinal flora
  • Promotes extra energy
  • Lifts spirits and reduces/eliminates depression
  • Improves liver, gall bladder and kidney functions
  • Clears congestion, especially in lungs by reducing mucus

This is what you will find in each Green Smoothie:

  • protein
  • calcium
  • folate
  • iron, magnesium, manganese, zinc, copper
  • vitamin C, vitamin K, vitamin A
  • vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6
  • vitamin E
  • omega 3 fatty acids
  • potassium
  • tryptophan
  • dietary fiber
  • and much more!

My favorite Green Smoothie recipe:

  • 1 large frozen banana
  • 1/2 cup frozen strawberries
  • 1 tbsp ground flax seed
  • 16 oz of purified water
  • 2 handfuls of fresh kale
  • 6 ice cubes

Blend until smooth and enjoy.

I always use kale in my smoothies.  I’m not much of a fan of spinach, but I can tolerate it if I have to.  But my favorite for my Green Smoothies is kale.  Kale has a ton of health benefits, too! 

Here are just a few of the health benefits of kale:

  • very versatile and nutritious green leafy vegetable
  • low calories
  • high in fiber
  • zero fat
  • high in iron
  • high in vitamins A, C, and K
  • filled with powerful antioxidants
  • anti-inflammatory
  • great for cardiovascular support
  • high in calcium
  • great detox food
  • strengthens immune system
  • binds bile acids and helps lower blood cholesterol levels and reduces the risk of heart disease
  • can reduce the overall risk of developing or dying from cancer, according to a study in the American Journal of Clinical Nutrition
  • notably good in many B-complex groups of vitamins such as niacin, vitamin B-6(pyridoxine), thiamin, pantothenic acid, etc., that are essential for substrate metabolism in the body
  • believed to protect from cardiovascular diseases, and colon and prostate cancers

One warning that I have found on kale:

  • Because of its high vitamin K content, patients taking anti-coagulants such as Warfarin are encouraged to avoid kale since it increases the vitamin K concentration in the blood, which is what the drugs are attempting to lower. This effectively raises the dose of the drug and causes toxicity.

For more information on the benefits of Green Smoothies, check out GreenSmoothieGirl.com.  You can also read more information from my friend Sandra on her Facebook page.  Pinterest also has a ton of great Green Smoothie recipes!  I have gotten many of the ones I use today from Pinterest!

I hope this blog will entice you to give Green Smoothies a try!  They truly are delicious, and oh so healthy for you!!

Come back next week, when I cover another topic that includes “All Things Green“!!  🙂

 

Go Green!!

Christi

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If you would like to email Christi in regards to this blog, you may send it to:

Christi@GirlfriendsCoffeeHour.com

 

 

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At Home with GCH: Veggie Stuffed Peppers

March 4, 2013 by

Here on our At Home with GCH blog, Mondays are always focused on healthy but oh-so-yummy! recipes.  This month we are going to spotlight vegetarian dishes.  Each Monday will actually be a Meatless Monday!  Now that we are <finally!> out of the winter months and moving towards S-P-R-I-N-G, we will have many more seasonal veggies available to us.  I’m thinking asparagus, baby salad greens, oh and my onion-of-choice, the Vidalia, has it’s best offerings in the spring! IMG_0164

This week we are making Veggie Stuffed Peppers!  This dish allows you to use the veggies that you already have in your refrigerator and the ones that you know your family will enjoy (and eat!).  We have these rice-stuffed peppers regularly in our meal rotation because they are so adaptable, and the variety keeps them from being boring.

Consider using red and yellow and orange (or even purple, if you can find them) bell peppers rather than plain green ones as their taste is much milder than traditional green peppers.  If you are having the stuffed peppers as your main dish, plan on 2 halves per hungry adult; but if serving as a side dish, then half of a pepper will probably suffice.  The proportions in this recipe are for four whole peppers.

Veggie Stuffed Peppers (makes eight halves)

cooked rice  (see recipe below)

olive oil
5 big red, yellow, or orange bell peppers
1 green bell pepper
2 medium Vidalia onions, diced small
5-6 good-sized Baby Bella mushrooms, diced small
3 tablespoons chopped garlic (I use jarred)
2 cups (your choice) chopped veggies*
½ of a 10 ounce box frozen chopped spinach–or kale! (defrost)
Kosher salt, freshly ground black pepper
2 teaspoons herbs (thyme, basil, tarragon)
1 cup (or more) shredded cheese, plus 1/4 cup to finish
4 cups cooked rice (see below)
1 cup vegetable broth (or water)
1 cup seasoned tomato puree or sauce

Get the rice cooking…wash your veggies…preheat oven to 425.  Lightly coat a large baking sheet with a small amount of olive oil.  Take (4) of the brightly colored peppers and cut in half, down through the stem.  Important to keep the stem on so that the peppers hold their shape during cooking.  Remove seeds and any whitish parts of the insides.  Place the halved peppers, cut side down, on the baking sheet and roast for 15 minutes…just ‘til they start to get a teeny bit browned.  Remove from oven to cool.  Reduce oven temperature to 350.

Cut the other two peppers (one brightly colored, one green) in half, remove seeds, and chop into ½” dice.  Heat 2 tablespoons olive oil in a large saute pan over medium heat, then add onions and chopped peppers. Saute for 5 minutes; then add mushrooms, along with any veggies that need a little precooking (i.e., carrots, zucchini).  Cook for an additional 5 minutes or so.  Stir in other veggies of your choice along with the cooled rice; mix together well.  Season with salt, pepper, and herbs. Stir in shredded cheese.

Using your hands, scoop up rice/veggie/cheese mixture and stuff firmly into precooked pepper halves, mounding up slightly.  Distribute all mix among the pepper halves.  Place filled peppers into a 13X9 baking pan, filled side UP.  Pour broth inside the bottom of the baking pan.  Lastly, pour the tomato sauce over the tops of the filled peppers.  Cover tightly with aluminum foil.  Bake for 20-25 minutes.  Remove foil and sprinkle with just a bit more shredded cheese.  Place back in oven for 5 minutes ‘til cheese is melted.  DONE!  Serve immediately.

*zucchini, carrots, cauliflower and/or broccoli florets, butternut squash, corn, baby peas, grape tomatoes, etc.IMG_0165

Cooked Rice
1 teaspoon butter or olive oil
1+1/2 cups rice (lots of choices out there!)
3 cups water or broth
salt, pepper

Easy-peasy!   In a medium saucepan, heat the butter or olive oil.  Add the rice and stir for one minute making sure all of the rice is coated.  Add 1 teaspoon each salt and pepper along with the water or broth.  Raise heat and stir well.  Bring to a quick boil, and immediately reduce heat to very low; cover pan.  Cook until water is completely incorporated into the rice.  Remove from heat, give a quick stir to fluff; set aside to cool.

 

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

_________________________________

If you would like to send a personal message to Coleen concerning this series, you may email her at: Coleen@girlfriendscoffeehour.com

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At Home with GCH: Chinese Tofu Stir-Fry

March 1, 2013 by

Tofu Stir Fry Plate

 

I call it “reverse-engineering” – when you eat something you really like at a restaurant, and then go home and figure out how to make it from scratch.  Have you ever done that?  It can be quite a challenge, especially if it’s a dish from a cuisine you are not all that familiar with.  But sometimes it’s good to challenge yourself, save some money, and make something healthy for your family that doesn’t need a trip to the strip mall!

Case in point:  There is a chain of Chinese take-out restaurants with locations all across the country.  I won’t name names, so let’s call it “Black-and-White Animal Express.”  They make a fantastic stir fry with tofu, Chinese eggplant, and onions.  I love it, and I figured I could recreate it at home.  I think I got pretty close!  The only ingredient that you may not have at home is Hoisin sauce, but I bet it’s in your grocery store’s “ethnic” aisle.  It’s sweet and a little spicy and is a great sauce with just about any vegetable and meat combo stir fry—chicken and broccoli, beef and snow peas, you name it.  If you can’t find it, you can try Plum sauce – it’s a little sweeter, and you may want to add a splash of hot sauce to it to offset the sweetness.  If you can’t find Chinese eggplants—they’re the long skinny kind—you can use a regular eggplant, or just substitute a different vegetable altogether.  I had planned on adding 8 ounces of mushrooms to this recipe; and then realized I’d used them the day before.  There’s always next time!

If you are looking for a Meatless Monday meal, or are craving Chinese take-out, why not give this a try at home?  Serve over rice and crack open a fortune cookie!

Tofu Stir Fry Pan

Before the sauce is added – I love the colors!

Chinese Tofu Stir-Fry

Ingredients:

  • 1 package firm or extra firm tofu
  • vegetable oil
  • 2 cloves garlic
  • 1 Chinese eggplant
  • 1 small onion
  • 1 red bell pepper
  • 1 zucchini
  • 1 tablespoon Hoisin sauce, or more to taste

Directions:

  1. Open the tofu, drain water, and place the tofu on a small plate.  Place another plate on top and gently squeeze out the water.  Leave the plate on top while you cut up the veggies.  Slice all the vegetables into bite-sized pieces: 2-inch strips for the eggplant, thin slices for the onion and pepper, and either strips or coins for the zucchini.  Mince the garlic.  When the vegetables are sliced, squeeze the tofu again, and then cut—first in half, then into squares, and then into smaller rectangles; they should end up around the same size as the eggplant.
  2. Heat 2 tablespoons of vegetable oil in a large non-stick pot.  Cook the tofu for five minutes until it’s golden, then flip and cook the other side.  When cooked and a little crispy on both sides, remove to a bowl.
  3. Add the rest of the vegetables to the pot, adding a little more oil if necessary to keep everything from sticking.  Sauté for five to eight minutes over medium heat, stirring occasionally.  When the onion is translucent, and the eggplant is soft and taking on a little color, add the tofu back to the pan.  Cook for another 2 or 3 minutes.
  4. Turn off the heat and stir in the sauce.  You want everything coated in sauce, but not smothered!

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

If you would like to contact Dana in regards to this blog, please email her at Dana@girlfriendscoffeehour.com

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At Home with GCH: Appetizers Again – Mini Quiche

February 25, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  This month we are doing a series on appetizers…I love ‘em!!  How about you?   I would love for you to leave a comment below sharing with us YOUR favorite appetizer(s)!

This week we are making bite-size crustless mini quiche; have you ever had them? Pop-‘em-in-your-mouth yumminess!  These little appetizers are excellent to make ahead of time and freeze, then pull out to warm for a quick breakfast.

I made two types: Spinach&Swiss with Bacon, and Broccoli-Cheddar with Ham.  I have given you the basics—for both types—and then a few suggestions for optional fillings.  Whether you do them crustless (low-fat, gluten-free) like these or wrapped in some yummy, flaky crust, these are delicious!  You can let your imagination and taste buds lead you to making a variety or two that your loved ones will enjoy!

And I would suggest doubling or quadrupling the recipe (as I did); these go fast!  My husband can eat almost the whole batch (one dozen mini quiche) by himself… I’m just sayin’!  🙂

IMG_0161

Mini Quiche (makes one dozen)

Egg Filling

3 large eggs
1/2 cup milk
1/4 teaspoon kosher salt, freshly ground black pepper

Whisk these 4 ingredients together, thoroughly blending the eggs.  Pour into a container with a spout (for ease in filling muffin tin) and set aside.

Spinach&Swiss with Bacon

1/2 cup frozen chopped spinach, defrosted
2 slices bacon, cooked and crumbled (option: packaged, cooked bacon)
4 tablespoons chopped onion
1+ tablespoons dried dill or tarragon (optional)
1/2-3/4 cup finely grated Swiss cheese

Preheat oven to 375.  Grease with melted butter (or spray with cooking spray) your mini muffin tin; be thorough.  Place spinach in colander, allow to defrost, and then squeeze dry (with your hands); set aside.  Cook bacon, cool, and crumble.  Saute onion in a bit of the bacon drippings until soft.  When done, mix with spinach and herbs.

Evenly distribute the veggies, the bacon, and the cheese among the muffin cups; these should be at least 1/2 full. Then carefully pour the prepared Egg Filling mixture into each muffin cup.  Fill almost full.  Bake @ 375 for approximately 12-15 minutes until the eggs puff and are lightly golden brown.  Remove from oven; let sit for 10 minutes, then carefully remove from muffin tin.  If you have thoroughly greased your muffin tin in preparation, this shouldn’t be too hard.  I used a small, flexible spatula—but a teaspoon or small knife will do—and just run it around the edge of each quiche to loosen.  Serve immediately.

Broccoli-Cheddar with Ham

4 tablespoons chopped onion
olive oil
1/2 cup frozen, chopped broccoli (cooked and cooled)
1/2 cup ham, chopped small
1+ tablespoons dried crushed rosemary or marjoram (optional)
1/2-3/4 cup of finely grated sharp Cheddar

Preheat oven to 375.  Grease with melted butter (or spray with cooking spray) your mini muffin tin; be thorough. Cook frozen broccoli in small saucepan, drain and cool; set aside.  Saute onion in a small amount of olive oil until soft; when done, mix with broccoli, and herbs.

Evenly distribute the veggies, the chopped ham, and the cheese among the muffin cups; these should be at least 1/2 full. Then carefully pour the prepared Egg Filling mixture into each muffin cup.  Fill almost full.  Bake @ 375 for 12-15 minutes until the eggs puff and are golden.  Remove from oven; let sit for 10 minutes, then carefully remove from muffin tin.  If you have thoroughly greased your muffin tin in preparation, this shouldn’t be too hard.  I used a small, flexible spatula—but a teaspoon or a small knife will do—and just run it around the edge of each quiche to loosen.  Serve immediately.

Filling Variations (choose one from each category)

  • Veggies:(1/2 cup) of either sauteed mushrooms, peppers, seeded tomatoes, zucchini, butternut squash
  • Cheese: (1/2-3/4 cup) of your favorite Cheddar, Monterey Jack, goat cheese, Gruyere, Parmesan, Fontina, Provolone, Gouda
  • Herbs: (1+ tablespoon) of your choice of parsley, chives, tarragon, basil, dill, rosemary,  marjoram
  • Meat: (1/2-3/4 cup) finely chopped ham, cooked&crumbled breakfast sausage or bacon

Crust Options  OK, should you want to make your mini quiche with a crust (oh yum!) you have options, too.  This is a little ditzy and time-consuming but well worth the effort for those that love crust!

After choosing (and preparing, if necessary) your option, cut out into approximately 2+1/2″ diameter rounds; I used a juice glass.  Gently fit into mini-muffin tin cups.  Bake @ 400 for 20 minutes or so ’til egg is puffed and crust is lovely and golden.  Allow to sit in the muffin tin for 2-3 minutes; remove to a cooling rack OR serve immediately.

God loves you!   ♥  (Don’t ever forget that!)

♥  coleen

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If you would like to send a personal message to Coleen concerning this series, you may email her at: Coleen@girlfriendscoffeehour.com

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