Monday, January 27, 2014

Mexicali Hamburger Casserole ala ~DKBB~

Mexicali Hamburger Casserole ala ~DKBB~
(original recipe from Better Homes & Gardens)

1½ lb. lean ground beef
½ small onion, diced
½ each of at least 4 different peppers, diced (red, green, yellow, orange, Anaheim, pablano, pasidlla…whatever floats your boat)
½ to 1 small can green chilies, drained (optional)  
½ to 1 small can sliced olives, drained (optional)
1 can Mexican-style diced tomatoes, drained
12 oz. pkg. frozen whole kernel corn, thawed
1 cup shredded pepperjack cheese
½ cup all-purpose flour
½ cup yellow cornmeal
1 Tbsp. sugar
1¼ tsp. baking powder
½ tsp. salt
¼ tsp. turmeric
¼ tsp. cumin
¼ tsp. coriander
½ tsp. dried cilantro
⅔ cup milk
1 egg, beaten
2 Tbsp. cooking oil
  • Preheat oven to 350 degrees F.
  • In medium to large skillet cook and brown beef with peppers and onion; drain off fat.
  • Stir undrained tomatoes, thawed corn,  hamburger, peppers and onions (and green chilies and/or sliced olives) together.
  • Pour all into greased 2- to 3-qt. baking dish and top with ⅔ cup shredded cheese.
  • For corn bread topping: in medium bowl combine flour, cornmeal, sugar, baking powder, salt, and spices. Stir in egg, milk, and oil. Evenly spread on beef mixture and sprinkle with remaining cheese.
  • Bake, uncovered, 35 to 40 minutes or until topping is set. Let stand 5 minutes.

Friday, January 24, 2014

Instant Mini Pot Pies ala ~DKBB~

Instant Mini Pot Pies ala ~DKBB~
(original recipe from a Campbell’s Soup ad)

1 can cream of whatever* soup
8 oz. frozen mixed vegetables (about 1½ cups), thawed
1½ cups diced meat (ham, turkey, or chicken), optional
¼ cup diced peppers (your choice), sautéed
1 pkg. refrigerated biscuits (large size, 8 biscuits)
½ cup shredded cheddar cheese (optional)
Herbs/spices to taste:
Garlic salt
Cracked pepper
Tumeric (just a dash of this)
*cream of chicken or cream of chicken w/mushroom (for meat version), cream of celery, broccoli, or asparagus (for veggie or meat version), cheddar cheese (for shredded cheddar cheese version)
  • Heat oven to 350° F.
  • Spray muffin cups in large-muffin pan (6-muffin size).
  • Mix together soup, thawed veggies, meat, sautéed peppers, and herbs/spices.
  • Using a rolling pin and a bit of flour, roll 6 of the biscuits into large, flat rounds; place 1 each in the 6 muffin cups to create the pot pie crust.
  • Fill each cup with the soup/veggie mixture; if you are using the cheddar soup, sprinkle the top of each filled cup with shredded cheddar cheese and/or mix it with the soup/veggie mixture.
  • Peel apart the remaining two muffins (as best you can) and use them as the “top” for the filled tins.
  • Cook for 17 to 19 minutes or until biscuits are golden; let cool in the pan on a wire rack for 5 minutes.
You can freeze the leftover individual pot pies and warm them up in the oven later.

Thursday, January 23, 2014

Red Quinoa and Black Rice ala ~DKBB~

Red Quinoa and Black Rice ala ~DKBB~

You can substitute any color of rice or quinoa to make this healthful dish, which works as a vegetarian main course (esp. if you include the black beans) or hearty side dish.

1/2 c. short-grain black rice
1 c. red quinoa, rinsed well
1 bay leaf
¼ tsp. kosher salt plus more
1 can black beans, rinsed well (optional)
4 tbsp. extra-virgin olive oil, divided
1 small onion, finely chopped
Any number of any / many types of peppers, diced
3 large garlic cloves, minced
2 to 3 tsp. cumin seeds
3 tbsp. fresh lemon juice
⅛ to ¼ c. chopped fresh cilantro
¼ c. chopped flat-leaf parsley (optional)
2 tbsp. 1" pieces chives or chopped green onions
Freshly ground black pepper
1 avocado, peeled, pitted
  • Bring rice and 1 cup water to a boil in a small saucepan. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 25-30 minutes.
  • Meanwhile, combine quinoa, bay leaf, ¼ tsp. salt, and 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Discard bay leaf, fluff quinoa with a fork, and transfer to a large bowl.
  • Heat 2 tbsp. oil in a large skillet over medium heat. Add peppers and onion and cook, stirring occasionally, until soft, about 8 minutes. Add garlic and cumin and cook, stirring often, for 2 minutes. Add to quinoa. Add rice and black beans; mix well. Stir in remaining 2 tbsp. oil, fresh lemon juice, cilantro, and parsley. Season to taste with salt and pepper.
  • Cut avocado (diced or into wedges). Serve salad with chopped green onions and avocado for garnish.

Wednesday, January 15, 2014

Borscht ala ~DKBB~

Borscht ala ~DKBB~
(original recipe from Serving Up The Harvest by Andrea Chesman)

I grow beets in my garden or buy them at farmers' markets and freeze a lot of them for use in the winter. I love to make borscht on cold winter nights.

6 medium-size beets, tops and roots trimmed to 1 inch
1 medium-size onion, diced
2 medium-size russet potatoes, peeled and diced
3 cups vegetable broth
2 Tbsp. chopped fresh dill (plus additional for garnish)
2 Tbsp. fresh lemon juice, or to taste
Salt to taste
Freshly ground pepper and/or white pepper to taste (I prefer white pepper)
Sour cream or plain yogurt for garnish (topped with the extra chopped dill)

To prepare the beets:
  • Preheat oven to 400°F.
  • Wash the beets but do not peel.
  • Divide beets between 2 large sheets of heavy-duty aluminum foil and fold each to form a well-sealed packet.
  • Roast beet packets for 50 to 60 minutes, until beets are easily pierced with a fork.
  • Remove from the oven, open the packets, and let cool.
  • When the beets are cool enough to handle, peel and cut into shoestrings.

To prepare borscht:
  • Combine onion, potatoes, broth, and dill in medium saucepan.
  • Bring to a boil, then reduce the heat and simmer until potatoes are completely tender, about 20 minutes.
  • Cool briefly.
  • Mash the potatoes in the broth.
  • Stir in the beets and season with lemon juice, salt, and pepper.
  • Serve hot or chilled, garnishing each bowl with a dollop of sour cream or plain yogurt and a sprinkle of chopped dill.

Serves 4 to 6.

NOTE: If you like, chop the beet greens and steam them until they are tender (3 to 5 minutes); stir the greens into the broth along with the beets.

Tuesday, January 7, 2014

Southwest Black Bean & Corn Quinoa

Southwest Black Bean & Corn Quinoa ala ~DKBB~
(original recipe by Lindsay McSweeney in the Feb/Mar 2014 Simple & Delicious magazine)

2 Tbsp. canola oil
1 medium onion, diced
1 medium red pepper, diced
1 celery rib, diced
2 tsp. chili powder
⅛ tsp. cumin
⅛ tsp. turmeric
⅛ tsp. coriander
¼ tsp. salt
¼ tsp. pepper
2 cups vegetable broth
1 cup frozen corn
1 cup quinoa, rinsed
1 can (15 oz.) black beans, rinsed and drained
Dried cilantro (or you can use fresh minced) to taste
  • In a large skillet, heat oil over medium heat; add onion, red pepper, celery, and seasonings; sauté and stir 5 to 7 minutes or until veggies are tender.
  • Stir in vegetable stock and frozen corn; bring to a boil.
  • Stir in quinoa; reduce heat and simmer, covered, 12 to 15 minutes or until liquid is absorbed.
  • Add black beans and cilantro, heat through, stirring occasionally.
  • Garnish with fresh cilantro if desired.
  • Serve with warm corn tortillas.

Monday, January 6, 2014

Spice Cake Bars with Salted Caramel Icing

Spice Cake Bars with Salted Caramel Icing ala ~DKBB~
(original recipe by Ellen Hartman in Feb/Mar 2014 Simple & Delicious magazine)

1 package spice cake mix (regular size)
3/4 cup butter, melted
1/3 cup evaporated milk
1/8 to 1/4 tsp. allspice (depending on your desire for strong flavor)
1 egg (warmed to room temperature and slightly beaten)
  • Preheat oven to 350° F.
  • Grease a 13x9-inch pan.
  • In a large bowl, combine cake mix, butter, milk, allspice, and egg; beat on low speed for 30 seconds, then on  medium for 2 minutes. Batter will be thick.
  • Transfer to prepare pan.
  • Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean.
  • Cool in pan on wire rack.
1/3 cup packed brown sugar
1/3 cup evaporated milk
1/4 cup butter, cubed
2 cups powdered sugar
1 tsp. vanilla extract
1/2 to 1 tsp. sea salt (use a salt mill for big grains)
  • In a large saucepan, combine brown sugar, milk, and butter over medium heat; bring to a boil, stirring occasionally.
  • Reduce heat, simmer, uncovered, for 3 minutes.
  • Remove from heat; stir in powdered sugar and vanilla; immediately spread icing over cake; sprinkle with sea salt.
  • Cool completely before serving. Cut into bars. Store in airtight container.