Saturday, October 17, 2009
Navy Bean Soup (with sausage)
Thursday, October 15, 2009
Momma Hookie's Cookies
Wednesday, October 14, 2009
Black Beans and Rice
Ingredients
- 1/4 cup olive oil
- 2 onions, finely chopped
- 2 green bell peppers, chopped
- 3 garlic cloves, chopped
- 4 bay leaves
- 1 tablespoon ground cumin
- 2 cups long-grain white rice
- 4 (14-ounce) cans black beans, drained and rinsed
- 2 (14-ounce) cans diced tomatoes with green chiles drained
- 2 cups water
- 1/4 cup apple cider vinegar
- Kosher salt and freshly ground black pepper
Directions
Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.
Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender. Serve hot.
Four Cheese Baked Penne
Ingredients
- 1 pound whole-wheat penne
- 1 1/2 cups small-curd low-fat cottage cheese
- 1 cup part-skim ricotta cheese
- 1 1/4 cups shredded part-skim mozzarella cheese, divided
- 3 tablespoons chopped parsley
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, finely chopped
- 1 (15-ounce) can low-sodium crushed tomatoes
- 1 (8-ounce) can low-sodium tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1/2 teaspoon chili flakes
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Cooking spray
- 1/4 cup grated Parmesan (3/4 ounces)
Directions
Preheat oven to 400 degrees F.
Combine the cottage cheese, ricotta cheese, 1/2 cup mozzarella and parsley in a bowl and stir with a fork to incorporate and set aside. Cook pasta until tender but still firm, a minute or 2 less than the package directs. Drain.
Heat the oil in the same pot over medium heat. Add the onion and cook stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook for 30 seconds more. Add the tomatoes, tomato sauce, oregano, rosemary, chili flakes, salt and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes until sauce thickens slightly. Return pasta to pot with sauce and turn off heat. Add cottage cheese mixture.
Spray a 9 by 13-inch glass baking dish with cooking spray then transfer pasta mixture to pan. Top with remaining 3/4 cup mozzarella and the parmesan. Bake until heated through and cheese is melted, 30 minutes.
Monday, October 12, 2009
Kippy's Shortbread
Kippy’s Shortbread
1 C. sugar
2 C. butter
1 C. cornstarch
2 C. flour
1 '/2 to 2 C. additional flour for kneading
In a large bowl cream sugar and butter. Gradually mix in cornstarch and flour.
Remove from bowl and place on a lightly floured surface. Knead adding additional flour (1.5-2 cups) as necessary.
For Rectangular shortbread:
Use a 9x12 or 10x15 inch pan. Press the dough into pan. Mark into sections with a knife. Prick each section of dough with a fork.
For round or triangular shortbread:
Roll into a "log." Cut into 12 or 16 pieces, depending on size cookies desired. Roll each section into a ball. Place on a cookie sheet and press down with palm of your hand, so each circle is about 1/2 inch thick. With the edge of a knife indent each circle to make 4 to 6 sections in each, similar to a wheel. With a fork prick each of those sections. Crimp edges slightly with tines of a fork (for decoration only, not necessary). Sprinkle with granulated sugar.
FIRST:
Bake at 300 degrees for 30 minutes.
SECOND:
Reduce heat and bake at 200 for 1 hour.
Cut while warm.
Store in an air tight container. Improve with age. Shortbread freezes well.
** I put the shortbread in for this amount of time in the oven and it was not quite done. I would either cook 10 minutes longer or 300 for more like 45 minutes...
YUM!