Culinary Goods

I know that simply from viewing this stunning and tremendous picture, you will immediately all go out and make this. Contrary to how it may look, this is good, and it’s actually really healthy as well. It’s sort of like a taco casserole, but with quinoa. Here is the recipe, which came from peasandthankyou.com. Here is the direct link of you want a better picture.: http://peasandthankyou.com/2012/08/14/garden-enchilada-bake/ Ingredients (Makes 6 servings) 1 c. quinoa, rinsed and drained 1 1/2 c. vegetable broth 1 15 oz. can organic tomato sauce, divided 2 1/2 t. chili powder, divided 1/2 t. oregano 1 zucchini, shredded and squeezed to release all excess moisture 1/3 c. non-dairy (i.e. Tofutti) or organic cream cheese 1 clove of garlic, minced 1/2 t. cumin salt and pepper to taste 1 c. non-dairy (i.e. Daiya) or organic mozzarella cheese, shredded 1 3 oz. can sliced olives, drained 1 avocado, sliced cilantro for garnish (optional) Instructions Preheat o

I found this recipe on Pinterest and these are also fabulouso! I would give them a 7.5. Ingredients: 1.3 lbs 99% lean ground turkey 1 tsp garlic powder 1 tsp cumin 1 tsp salt 1 tsp chili powder 1 tsp paprika 1/2 tsp oregano 1/2 small onion, minced 2 tbsp bell pepper, minced 3/4 cup water 4 oz can tomato sauce 8 large lettuce leaves from Iceberg lettuce Directions: Brown turkey in a large skillet. When no longer pink add dry seasoning and mix well. Add onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes. Wash and dry the lettuce. Place meat in the center of leaf and top with tomatoes, cheese and salsa or whatever you prefer.

I found this recipe on Pinterest and made them last night. I didn't add the beef, though, and they tasted great without the meat. So stinking good!I would give them a 9. Ingredients: 4 Tbsp extra virgin olive oil, divided 1/2 lb lean ground beef 1/4 cup finely chopped yellow onion 1 (28 oz) can crushed tomatoes 2 cloves garlic, minced 1/2 Tbsp dried basil 1/2 tsp dried oregano Salt and freshly ground black pepper, to taste 1 (15 oz) container Ricotta Cheese 1 large egg 1/3 cup fresh flat leaf parsley (aka Italian Parsley, its about 1 small handful), chopped 2 1/4 cups freshly grated Mozzarella Cheese, divided 3/4 cup freshly, finely grated Parmesan Cheese, divided 1/3 cup freshly, finely grated Romano Cheese 1/4 tsp salt 1/4 tsp freshly ground black pepper 12 uncooked lasagna noodles Directions: Preheat oven to 375 degrees.  Drizzle one tablespoon olive oil into a large non-stick fry pan.  Heat over medium high heat, crumble ground beef over oil, ad

I would give this a 7. It has decent flavor and is pretty healthy. • 1 small onion, quartered • 2 cloves garlic • 3 small zucchini, skin on, cut in large chunks • 32 oz fat free chicken stock • 5 tbsp reduced fat sour cream • salt • pepper Combine chicken broth, onion, garlic and zucchini in a medium pot and cook on medium heat. Bring to a boil, lower heat, cover, and simmer until tender, about 20 minutes. Remove from heat.   Add the sour cream. Using an immersion blender, purée until smooth. Stir in remaining ingredients, and adjust seasonings to taste. Serve hot. Optional: Top with 2 tsp parmesan cheese

For the filling: 1/4 lb ground turkey 3 canned water chestnuts, finely chopped 3 green onions, including green parts, finely chopped 1 clove garlic, minced 1 tsp. peeled and minced fresh ginger 1 tsp. soy sauce 1/2 tsp. sesame oil 1 pinch sugar Salt and pepper About 24 wonton skins Cornstarch 6 Cups chicken broth 1/2 tsp sesame oil 1/4 lb. baby spinach leaves 2 green onions, sliced Combine the pork, water chestnuts, green onions, garlic, ginger, soy sauce, sesame oil, sugar, and salt and pepper to taste. Mix well. Lay out the wonton skins on a lightly floured work surface. Sprinkle a baking sheet with cornstarch, and have a small bowl of water nearby. Spoon 1 scant teaspoonful of the raw filling in the center of each wonton skin. Dip your finger in the water and moisten 2 perpendicular edges of 1 wonton skin. Fold it in half to make a triangle, with the 2 moistened edges meetig the 2 dry edges. Press the edges to seal them well, and press gently around the fillin

Don't mind the barfiness of this picture. This meal tastes a lot better than it looks here. The original recipe actually calls for shrimp instead of chicken, but I used chicken since I don't like shrimp. I would give it a 7. Serves 3-4 Salt 6 oz. 1/4 inch-wide dried rice noodles (pad thai) 2 medium limes, 1 juiced and 1 cut into wedges 1 1/2 Tbs. packed light brown sugar 2 tsp. soy sauce 1 tsp. fish sauce 3/4 lb. peeled and deveined large shrimp (31-40 per lb) OR 1 cup shredded chicken 3 Tbs.canola or peanut oil 1/2 tsp. coriander Black pepper 1/2 medium red bell pepper, cored, seeded, and finely diced 1 medium jalapeno, seeded and finely diced 1 large shallot, finely diced (I just used 1/2 onion) 1/4 Cup chopped fresh cilantro Bring a medium pot of water to a boil. Add the noodles, lower the heat to a gentle simmer, and cook, stirring occasionally, until the noodles are just tender, 5-7 minutes. Transfer to a colander and run under cold water to cool slig

Do you know what is cheap to make, healthy, and tastes awesome? That’s right—granola bars. I got the recipe from Rebecca, and they are easy to make. Don’t mind the handicapped bar in the back. He’s very special. Granola Bars 2 cups oatmeal 1/2 cup brown sugar 1/4 cup wheat bran or wheat germ 1/4 cup flaxseed meal 1/2 tsp. salt 1/4 tsp. cinnamon 1 cup oat flour (white flour would be fine too) 1/2 cup chocolate chips or mini reese’s pieces bits 1/2 cup peanuts, chopped 1/3 cup peanut butter 1/3 cup canola oil 1/3 cup honey. 1 egg 2 tsp. vanilla So, you mix the dry ingredients. Then, you get a measuring cup and heat the honey and the peanut butter in the microwave for 30 seconds or so. Add the canola oil, the egg, and the vanilla, and mix it all up. Pour it over the dry ingredients. The mixture should be sticky-ish, almost like you could form it into a ball. Then, press it into a 9x13 pan, bake it at 350 for 17 minutes, and then cut it into 18 bars.

I made this for Carol's birthday yesterday and it is freaking delicious! It's also really easy, which is awesome. I followed the instructions exactly, but did add cinnamon to the milk mixture, which added a little something to it (Jared's idea). I  would give this a 9. Serves 4 1 Cup whole milk 6 Tbs. packed brown sugar 2 eggs 1/2 tsp. vanilla 1/8 tsp. salt 2 Tbs. butter 5 oz. (4 cups) crusty bread (sourdough, preferably) cut into 3/4 inch cubes 4 oz. semi-sweet or bittersweet chocolate, broken into small pieces or chopped Position an oven rack about 6 inches from the broiler and heat the broiler on high. In a large bowl, whisk the milk, brown sugar, eggs, vanilla and salt. Melt 1 Tbs. of the butter in a 9-10 inch cast iron skillet over medium heat. Add the bread and cook, tossing often, until toasted and golden-brown in spots, about 5 minutes. Add the bread to the milk mixture, toss to coat, and let soak for at least 5 minutes. Wipe the skillet cle

This is a place to share in the breadth and depth of our favorite recipes. Bon appetit!

I've had this recipe for years. I snagged it out of Dad's Fine Cooking magazine when Zane and I lived with him in St. George. I thought it was too similar to black bean salad so I never made it but I'm sure glad i did. It's a sweet, subtle salad that's good paired with cornbread and a rice/chicken dish. I made teriyaki chicken with hit but then I had three sweet things so I would have done a more savory chicken to help balance it out. Here's a gross picture of it from my fridge. It's all that's left over from the other day. The best part about the salad is the homemade dressing - it's a honey-lime vinaigrette with splashes of orange juice and chopped green onions. Really good, promise. It's black beans salad, basically, with a sweet twist. While the original recipe calls for roasted red peppers and roasted corn straight from the oven, I was lazy and just decided to combine all the veggies and then drizzle the dressing. It worked fin