Archives for posts with tag: lunch

cake1

Source is http://someoneleftthecakeoutintherain.wordpress.com/2009/12/02/savory-southwest-cheesecake/

Ingredients
1 1/2 c finely crushed tortilla chips (ex. hint of lime)
1/4 c melted butter
1 c cottage cheese
3 packages (8 oz) softened cream cheese
2 1/2 c (10 oz) shredded sharp Cheddar cheese
1 can (4 oz) chopped green chilies, drained
3 cloves garlic, minced
3 tbl tomato paste
1 tsp dried oregano
1 1/2 tsp ground cumin
1/2 tsp garlic powder
1 tsp chili powder
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1/4 tsp salt
4 eggs
1 container (8 oz) sour cream
1 container (8 oz) jalapeno Cheddar cheese dip
1 c chopped tomatoes
1/2 c chopped green onions
1/4 c sliced black olives
1/2 c chopped cilantro
sliced avocado

Directions
Preheat oven to 350 degrees.

Combine crushed tortilla chips and softened butter, and press into bottom of a lightly greased 9-inch springform pan.

Bake at 350° for 12 minutes. Cool in pan on a wire rack.

Meanwhile, place cottage cheese in food processor and process until smooth.

In the bowl of an electric mixer, beat together the cheeses, chilies, garlic, tomato paste, and spices.  Mix at medium speed until well blended.

Add eggs, one at a time, mixing well after each addition.

Fold in the cilantro.

Pour into prepared pan.

Bake for 60 minutes.

Combine sour cream and dip; mix thoroughly.  Spread mixture over hot cheesecake; return to oven and continue baking 10 minutes.

Cool in oven with door ajar.

Run a knife along the side of the cake and pan to help loosen. Remove outer ring.

Place on platter.

Garnish with green onions, tomatoes, avocado and black onions.  If using avocado serve immediately to prevent browning.

Source is http://someoneleftthecakeoutintherain.wordpress.com/2009/12/02/savory-southwest-cheesecake/

sav1

Source is http://www.centexcooks.com/savory-cheesecake/

Ingredients

  • 1 cup grated Parmesan
  • 1 cup Hatch Green Chile Tortilla Chips
  • 1-2 tablespoon olive oil
  • 1 cup chopped onions
  • 1/2 cup chopped green bell peppers
  • 1/2 cup chopped red bell peppers
  • Salt and pepper
  • 1 3/4 pounds cream cheese, at room temperature
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (or more)
  • 4 large eggs, room temperature
  • 1/2 cup heavy cream
  • 1 cup grated Swiss cheese
  • 1 pound cooked shredded chicken (or crab!)
  • 1/2 cup chopped parsley

Instructions

  1. Heat oven to 350.
  2. Process together Parmesan and tortillas until fine crumbs form. Press the mixture into the bottom of a 9-inch greased springform pan.
  3. In a large saute pan, heat the olive oil. Add onions and peppers. Season with salt and pepper. Cook until onions are translucent.
  4. Using an electric mixer, beat the cream cheese, paprika, and cayenne until smooth. Add a little salt, then add the eggs, one at a time, beating well after each one. Beat in the cream. Stir in Swiss, sauteed vegetables, chicken (or crab), and parsley. Pour the filling into the prepared crust and bake until firm, about 1 hour.
  5. Remove from the oven and allow to cool. This is good warm, room temperature, or cold.
  6. Keep refrigerated.
  7. It’s good served with chopped hard boiled eggs and chopped green onion.

Source is http://www.centexcooks.com/savory-cheesecake/

olive1 olive2

Source is http://cooking-books.blogspot.com/2010/04/this-time-last-week-i-was-in.html?m=1

Ingredients:

2 tablespoons butter, softened
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
4 8oz packages cream cheese at room temperature
1 cup feta cheese crumbled, with additional cheese set aside for garnish
4 large eggs
1 cup sour cream
1 14oz can artichoke hearts, drained and chopped
1 red bell pepper, chopped, with part of a second one for garnish
1 small can black olives (whatever you can find), drained and chopped (or Greek olives)
2-3 large garlic cloves, passed through a press
2 tablespoons fresh basil, chopped

Rub a 9″ springform pan with butter. In a small bowl, toss the breadcrumbs and the Parmesan cheese together, then spread them on the bottom of the pan like a crust. Set aside.

Oven preheated to 375F.

Use a mixer to beat the cream cheese until it’s fluffy, then add the feta, eggs and sour cream. Continue to beat until the mixture is smooth. With a spatula, fold in the red bell pepper, olives, garlic and basil.

Pour half of this mixture into the springform pan, then put in the artichoke hearts. Pour in the last half of the cheese mixture. Bake for around 50 minutes (but start checking earlier!) until the cheesecake is golden. Remove from the oven and allow to cool to room temperature. I left it in the pan to chill in the refrigerate overnight, but you should chill it for at least 8 hours. Unmold and sprinkle the rest of the chopped red pepper, feta crumbles and black olives over the top. Serve!

Source is http://cooking-books.blogspot.com/2010/04/this-time-last-week-i-was-in.html?m=1

fava1 fava2 fava3 fava4 fava5

Makes six cups.

Ingredients:

  • ½ pound dried shelled fava beans, about 2 cups
  • 4 tablespoons extra virgin olive oil, plus extra for drizzling
  • 2 white onions, cut into ¼-inch dice
  • 4 garlic cloves, minced
  • ¼ teaspoon fennel seed, crushed
  • ½ cup toasted almonds (it’s ok if the skin is on), finely chopped
  • 2 sun dried tomato halves
  • ½ cup sheep or goat’s milk yogurt, seasoned with salt and pepper
  • ¼ cup torn herb leaves–mint, cilantro, parsley

Directions:

  1. Pick through the beans and remove any dirt, stones or substandard beans.  Rinse.  Put into a container and cover with water by 4 inches.  Let soak in a cool spot overnight.  You can put them in the fridge, but they will soften more quickly if they’re left out.
  2. Drain and rinse the beans.
  3. Heat 4 tablespoons oil in a large sauce pot over medium heat.  Add the onions, cover and cook until soft, about 5 minutes.  Add the garlic, fennel seed, half the almonds and both tomato halves.  Cook 1 minute.  Add the beans and 3 cups water.  Bring to a boil, reduce the heat to low, cover partially and simmer until the beans are falling apart, about 3o minutes.  Season with salt and pepper halfway through the cooking.  Remove one of the tomato halves, cool and then cut into thin strips.
  4. Using a handheld blender, puree the bean mixture until until smooth.  If the soup seems too thin, return to the stove to reduce.  If it is too thick, add a little water.
  5. Serve warm  garnished with a spoonful of yogurt, the remaining chopped almonds, tomato strips, herbs, and a drizzle of olive oil.

Source is http://thegarumfactory.net/2013/01/04/welcome-to-the-blue-zone-fava-bean-and-almond-soup/

potpie1 potpie2 potpie3 potpie4 potpie5

Ingredients:

1 sheet puff pastry, thawed
2 boneless, skinless chicken breasts, cooked and shredded
1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 sweet onion, diced
1 cleaned and trimmed leek, sliced
1/3 cup chopped carrots
1/4 cup chopped celery
2 garlic cloves, minced
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
3 1/2 cups low-sodium chicken stock
1 cup lowfat half and half
1.5 pounds yukon gold potatoes, cut into 1/2 inch chunks
1/2 cup frozen peas
1/2 cup frozen corn

Directions:

Preheat oven to 425 degrees F.

Heat a large pot over medium heat and add olive oil and butter. Stir in onions, carrots, celery, leeks, salt and pepper, tossing to coat, then let cook until soft, about 5 minutes. Stir in garlic and cook for 30 seconds, then stir in flour. Stir well to distribute the flour throughout the vegetables and coat them, then cook for about 3-5 minutes, stirring to create somewhat of a roux and thickening agent. Most of the flour will stick to the vegetables, but you do want it to turn a slightly golden color and smell a bit nutty. (ha… that sounds interesting.)

At this point, use a biscuit cutter (or even a knife) and cut 12 “biscuits” out of your thawed puff pastry sheet. Place them on a baking sheet (brushing with some beaten egg if desired) and bake for 10-12 minutes, or until golden brown.

Add in potatoes, chicken stock and half and half to the soup, stirring and allowing the mixture to come to a bubble. Reduce heat to medium low, add in chicken, peas and corn and cover, simmering for 10-15 minutes. Taste and season with more salt and pepper if needed. Serve with puff pastry on top!

Note: you can definitely use heavy cream or regular half and half (it will probably be even more delicious) in place of the low fat half and half. you can also use a mixed corn + peas blend if you have one, I just happened to have separate bags of organic peas and corn, which is why I separated them. you can also cube the chicken instead of shredding. finally, to reheat, add to a saucepan and add a little liquid (I do a bit of both stock/half and half or milk) and heat over low heat, stirring.

Source is http://www.howsweeteats.com/2012/12/chicken-pot-pie-soup/

waffleqwaffle1 waffle2

Lucky J’s Waffles

• 2 cups all-purpose flour
• 1 tsp. salt
• 1 Tb. baking powder
• 3 large eggs
• 1/4 cup vegetable oil
• Vegetable oil spray (optional)

Combine the flour, salt and baking powder in a mixing bowl and whisk to mix. Place the eggs, oil and 1 cup of water in a large mixing bowl and whisk to combine. Whisk in dry ingredients, adding up to 1/2 cup more water until the batter has a loose consistency. Let the batter rest for 15 to 20 minutes.

Coat a waffle iron with vegetable oil spray. Pour about 1/2 cup of the batter into the waffle iron and cook the waffle until both sides are golden brown but not crisp, about 5 minutes. Repeat with remaining batter.

IN waffle taco:

  • add 2 breaded, fried chicken breasts using your favorite recipe
  • 2 slices of swiss cheese
  • 3 slices of bacon
  • drown with maple syrup and drizzle the sriracha sparingly
  • fold and enjoy!

Source is: http://www.luckyjs.com/menu/ and http://trailerfooddiaries.blogspot.com/2010/09/recipe-lucky-js-breakfast-waffle-taco.html

lentil1 lentil2 lentil3

ingredients:
1 large onion – cut in half & each half thinly sliced
1 tbsp vegan coconut butter
1 1/2 cups cooked lentils/ (1) 15oz can

1 tbsp tomato paste
1 tsp smoked paprika
1 tbsp chipotle seasoning
1/2 tsp liquid smoke
1/2 tsp salt
juice of 1 lime
4 vegan soft tortillas (ex. Trader Joe’s Jalapeno)
toppings
handful of greens
1 tomato sliced or cubed

assembly:
 Thinly slice each onion half – in a medium pan melt coconut butter over medium heat. Add onion slices, tossing to coat. Cook onions over medium – low heat stirring occasionally for 15 minutes or until onions begin to caramelize.

Meanwhile, in a medium sauce pan add lentils through liquid smoke – simmer over medium/low heat for 10 minutes. Just prior to assembling tacos stir in salt & lime juice.

To assemble tacos, create a base layer of greens in the tortilla, then add your tomatoes & top with lentils and caramelized onions.

Source is http://sundaymorningbananapancakes.blogspot.se/2013/01/lentil-tacos.html