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Easy One Pot Penne Pasta Recipe in 50 Minutes

SERVES 4
PREP TIME: 15 MINUTES
COOK TIME: 35 MINUTES

Ingredients:

  • 2 tablespoons extra-virgin olive oil, plus extra for drizzling
  • 1 onion, peeled and chopped fine
  • 1 teaspoon salt
  • 4 garlic cloves, peeled and minced
  • 1 (28-ounce) can crushed tomatoes
  • 1/4 teaspoon sugar
  • 3/4 cups penne pasta
  • 3 cups water
  • 1/4 cup chopped bail
  • Grated Parmesan cheese

Cooking Equipment

  • Dutch oven
  • Wooden spoon
  • Ladle
  • Serving bowls

What to do:

  1. In Dutch oven, heat oil over medium heat for 1 minute (oil should be hot but not smoking).
  2. Add onion and salt and cook, stirring often with wooden spoon, until onion is softened, about 5 minutes. Stir in garlic and cook for 30 seconds.
  3. Stir in tomatoes and sugar. Reduce heat to medium-low and simmer gently, stirring occasionally, for 10 minutes.
  4. Carefully stir in pasta and water. Increase heat to medium-high and cook, stirring often, until pasta is tender, 16 to 18 minutes.
  5. Turn off heat. Drizzle pasta with extra oil and sprinkle basil over top.
  6. Use ladle to divide pasta and sauce among individual bowls. Serve with Parmesan cheese.

Delicious Cookie Recipes: From Classic to Creative

Cookies

Cookie with nut, chips or fruit

Harder cookies to make

Other Cookie

  • Delicious Fortune Cookies Recipe with Sample Fortunes [coming soon]

Ancient Tips for Modern Dieters: Weight Loss Remedies

People have been dieting and trying to lose weight for many years.

In the 13th-century household of King Edward I of England, fennel and coriander seeds were kept in abundance for the many fast days. They were used more to curb hunger than to provide nourishment.

A recipe “to make one slender” appeared in the Good Housewife’s Jewel (1585): “Take fennel and boil it in plenty of water, then wring out the juice once it’s cooked, and drink it morning and night to ease the body.” The Greeks called fennel marathon, from maraino, meaning “to grow thin,” and used it as a light broth to help reduce heaviness.

The tradition of afternoon tea in early England may have started as a way to curb hunger and enjoy a soothing drink. Similar to other teas, especially sage tea, thyme was believed to be “good against the wambling and gripings of the belly,” according to 17th-century herbalist John Gerard.

AIDS FOR DIETERS: taken from Traditional Home Remedies Use with care. This is not to replace any doctor’s advice. You know your health conditions. Don’t do anything that would put your health at risk.

  • Add fennel to your diet to curb your appetite.
  • Drink infusions of sage or thyme.
  • Consider adding bulgur wheat to your diet. It’s full of protein, niacin, and iron; low in sodium and fat; and a good source of fiber.
  • Dieters benefit from adding more greens to their diets, such as collards, Swiss chard, beet greens,
    turnip greens, kale, and mustard greens. These also may lower the risks of cancer, high cholesterol, and diabetes.
    • Add them to rice dishes or salads, or serve them steamed with feta cheese or slivered almonds.
  • Some studies suggest that soup eaters lose weight more easily than those who shun soups.
    • But make sure to avoid cream soups and soups that are high in meat fats.
  • Dieters would do well to nearly eliminate meat and alcohol from their diets.
    • (Pregnant and nursing women, convalescents, and those doing heavy manual labor need more protein than others, however, and might not want to eliminate meats.)
      • They should increase their intake of fruits, grains, and vegetables and avoid refined foods.
  • Certain types of drugs, such as birth control pills, cortisone pills, some migraine medications, and some mood stabilizers (such as lithium), can promote weight gain.
    • Talk to your doctor about your medications and determine what is best for you.
  • Replace low-fiber foods with high-fiber equivalents to help make you feel full.
    • For example, choose
      • whole-wheat bread instead of white
      • beans, greens, and beets instead of summer squash or zucchini;
      • a baked potato instead of white rice.
  • Kelp in your diet may help to reduce weight.
    • It’s rich in iodine and can help spark enzyme reactions.
  • Don’t skip any meals and eat more mini-meals to help shrink the stomach.
    • Drink a glass of water with each mini-meal to help you feel full faster.
  • Wear close-fitting clothes or a snug belt while dieting.
  • A snug (but not tight) fit across the abdomen acts as a physical reminder to stop eating sooner.

Quick and Delicious Applesauce Cake Baking Guide

SERVES 12
PREP TIME: 15 MINUTES
COOK TIME: 55 MINUTES, PLUS COOLING TIME

INGREDIENTS:

  • Vegetable oil spray
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup unsweetened applesauce
  • 8 tablespoons unsalted butter, melted and cooled
  • 1/4 cup apple cider or apple juice
  • 1 large egg
  • 1 teaspoon vanilla extract

COOKING EQUIPMENT

  • Aluminum foil
  • Ruler
  • 8-inch square metal baking pan
  • 3 bowls (1 medium, 1 large, 1 small)
  • Whisk
  • 1-tablespoon measuring spoon
  • Rubber spatula
  • Toothpick
  • Oven mitts
  • Cooling rack
  • Cutting board
  • Chef’s knife

Directions:

  1. Adjust oven rack to middle position and heat oven to 325 degrees.
  2. Line the pan with aluminum foil. Make sure to leave some over the edge going all four directions. This will allow you to lift the cake out of the pan when it is ready.
  3. Spray foil lightly with vegetable oil spray.
  4. In medium bowl, whisk together flour, baking soda, and salt.
  5. In large bowl, whisk sugar, cinnamon, and nutmeg until well combined. Transfer 2 tablespoons sugar-spice mixture to small bowl and reserve for sprinkling.
  6. Add applesauce, melted butter, cider, egg, and vanilla to large bowl with sugar-spice
    mixture and whisk until well combined.
  7. Add flour mixture to applesauce mixture and whisk to combine. Use rubber spatula to
    scrape batter into greased baking pan and smooth top.
  8. Sprinkle reserved sugar-spice mixture evenly over batter.
  9. Place baking pan in oven. Bake until toothpick inserted in center comes out clean- about 35 to 40 minutes.
  10. Use oven mitts to remove baking pan from oven (ask an adult for help). Place baking pan on cooling rack and let cake cool in pan for 10 minutes.
  11. Use foil to carefully lift cake out of baking pan and place on cooling rack.
  12. Let cake cool for at least 30 minutes before serving. Transfer cake to cutting board and discard foil.
  13. Cut into pieces and serve.

Easy Sweet and Tangy Sauce Recipe

Sweet and Tangy Sauce

SERVES 4
PREP TIME: 10 MINUTES

Cook Time: about 6 minutes

Ingredients:

  • 1/4 cup maple syrup
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice, squeezed from 1 lime
  • 2 garlic cloves, peeled and minced
  • Salt and pepper

Directions:

  1. In medium saucepan, combine maple syrup, vinegar, soy sauce, lime juice, and garlic.
  2. Cook maple syrup mixture in saucepan over medium heat, stirring occasionally with rubber spatula, until thick and syrupy, 4 to 8 minutes (sauce will be very bubbly
    when it thickens).
  3. Remove from heat.
  4. Spoon over the meat of your choice.

Notes:

This is good served over fish such as salmon and chicken tenders.

Microwave Fresh & Frozen Vegetables: A Helpful Chart

Here’s a handy dandy chart for microwaving fresh and frozen vegetables. When adapting one of your own conventional recipes, reduce liquids and cook as specified in the chart. Also, remember to slit the center of all frozen vegetable pouches before microwaving Place frozen pouch in a glass baking dish or directly on the oven’s bottom shell. Place other frozen and fresh vegetables, in a glass baking dish or casserole. Arrange spear vegetables with the stalk end toward the outside of cooking dish. Add cup water when cooking fresh vegetables, except baked potatoes, squash or ears of corn Cover dish with glass lid or plastic wrap Microwave all fresh and frozen vegetables on HIGH. Vegetables may still seem firm when oven time finishes cooking. Allow them to stand 2 to 5 minutes depending on amount and density


VegetablePreparation for Fresh VegetablesFresh AmountCooking time (in Minutes)Frozen AmountCooking time (in Minutes)
ArtichokesWash toughly. Cut 1 inch off top, straight across remove any loose leaves around bottom. Remove thorns on each outer leaf by clipping about 1/2 inch off tips. Dip cut edges in lemon juice to prevent darkening. After cooking remove prickly core with spoon3 1/2 inch in diameter
1
2
3
4




4 to 7
7 to10
9 to 12
11 to14
10 oz. pkg. frozen hearts5-7
AsparagusSpear, cut. Wash thoroughly to remove dirt and sand. Snap off though stalk discarding base. Leave spears whole, cut or break into 1to 2-inch pieces.

3/4 lb.
1 1/2lb.


5 to 6
9 to 10
9 oz. pouch
10 oz. pouch
6 to 7

8 to 9
Beans: Green and waxWash green and wax beans; remove ends. Leave whole. Cut lengthwise into strips, break or cut into 1 to 2 -inch pieces. Add about 1/4 cup more water to softer beans.3/4 lb.

11/2 lb.
12 to 14

16 to 18
French style or cut
9 oz. pkg.
10 oz. pouch




8 to 9

7 to 8

Lima beans
Remove beans from shell, wash thoroughly1 lb.
2 lbs.
10 to 12
14 to 16
10 oz. pkg
6 to 8
Beets Scrub beet with a brush to remove dirt. Leave 1 inch of top attached to beet. Peel and cut off stem after beets are cookedwhole
4 Medium
14 to 18
BroccoliWash carefully, removing large outer leaves and tough portion of stalk. Slit stems to speed cooking.1 1/2 lb.10 to 1410 oz pkg8 to 9
Brussels Sprouts Discard wilted out leaves, wash thoroughly. Cut off stem. 1/2 lb.
1 lb.
5 to 8
7 to 9
8 oz pkg
10 oz pkg
6 to 8
6 to 8
Cabbage Wash and remove any wilted outside leaves. Add a little vinegar or lemon juice to red cabbage to retain color. Shredded
1/2 medium
1 medium

5 to 7

8 to 11
Carrots Scrape or peel with vegetable peeler to remove thin layer of outer skin. Cut off tops and tips. Leave whole, slice, dice, or sliver. Fresh, young, tender carrots microwave best.sliced, diced, slivered
2 medium
4 medium
6 medium



4 to 6
7 to 10
9 to 12
diced or whole8 to 10
CauliflowerRemove outer leaves and excess part of stem. Wash thoroughly, leave whole or cut into flowerets. broken into flowerets
1 medium
whole
1 medium
1 large



7 to 9


8 to 10
12 to 15
10 oz pkg 5 to 8
CelerySeparate stalks and wash thoroughly. Cut off base and any blemishes. Slice or cut into strips.1- inch slices or strips
6 stalks
8 to 10
Corn (Kernel)Remove husk and silk, trim ends. Wash thoroughly. Cut corn off cob using a sharp knife.1 1/2 cups
3 cups
6 to 7
7 to 8
10 oz pkg 5 to 8
EggplantWash and peel tough skin areas. Cut off stem. Leave whole, slice, or dice. Important: Pierce or prick skin if cooked wholeSliced or diced
1 medium
whole
1 medium

5 to 7

6 to 8
OkraWash thoroughly and cut off stemswhole
1/2 lb.
sliced
1/2 lb.

4 to 6

3 to 5
10 oz pkg7 to 9
OnionsPeel and quarter8 small
2 large
4 large

6 to 8
6 to 8
8 to 12
Peas, Black-EyedFrozen
10 oz. pkg
9 to 11

How to Make Divinity Candy in Your Microwave: A Step-by-Step Guide

Candy is dandy in your microwave oven. Remember to microwave on MED. HIGH (Roast) so sugar syrup boils, sugar dissolves and blends into candy. Use containers 2 to 3 times larger than quantity to prevent boil-overs and cover candy and snacks when specified. Use a glass plate or stretch plastic wrap tightly across bowl so steam escapes during cooking. Stir candy during cooking so heat is equalized and candy cooks smooth. WATCH CANDY CLOSELY because a microwave oven cooks fast. Check with a candy thermometer (Remove candy from oven first unless using a microwave candy thermometer.)


Ingredients:

  • 2 cups granulated sugar
  • 1/2 cup cold water
  • 1 teaspoon vinegar
  • 1 egg white
  • 1/2 teaspoon vanilla
  • 1/2 cup chopped nuts
  • Candied Cherries (optional)

Directions:

  1. Combine sugar, water and vinegar in a buttered 4-cup glass measure; cover with plastic wrap.
  2. Microwave 12 to 17 minutes on MED. HIGH (Roast) or until candy forms a firm ball in cold water (240°F.).
  3. Meanwhile, beat egg white in medium mixer bowl until stiff peaks form.
  4. Pour candy syrup in thin stream into egg white, beating constantly with mixer. Add vanilla; beat until mixture is stiff.
  5. Fold in nuts. If you want extra color, add 1/4 cup chopped candied cherries.
  6. Drop mixture by teaspoonfuls onto wax paper; cool.
    Approximately 30 Candy Pieces

Caramels Made in the Microwave

Notes on making candy in your microwave
Candy is dandy in your microwave oven. Remember to microwave on MED. HIGH (Roast) so sugar syrup boils, sugar dissolves and blends into candy. Use containers 2 to 3 times larger than quantity to prevent boil-overs and cover candy and snacks when specified. Use a glass plate or stretch plastic wrap tightly across bowl so steam escapes during cooking. Stir candy during cooking so heat is equalized and candy cooks smooth. WATCH CANDY CLOSELY because a microwave oven cooks fast. Check with a candy thermometer (Remove candy from oven first unless using a microwave candy thermometer.)

Ingredients:

  • 1 cup butter or margarine
  • 2 1/4 cups brown sugar
  • 1 cup light corn syrup
  • 1 can (15 oz.) sweetened condensed milk
  • Dash salt
  • 1 teaspoon vanilla

Directions:

  1. Place butter in large buttered mixing bowl. Microwave 1 to 2 minutes on MED. HIGH (Roast) to melt.
  2. Blend in brown sugar, syrup, condensed milk and salt.
  3. Cover with plastic wrap.
  4. Microwave 10 to 12 minutes on HIGH; stir well.
  5. Microwave, uncovered, 16 to 20 minutes on MED. HIGH (Roast) (240° F.) or until candy
    forms ball in cold water or check with thermometer).
  6. Mix in vanilla and pour into greased 12 x 7-inch baking dish.
  7. Cool to room temperature before cutting.
  8. Cut and wrap in individual pieces.
    Makes About 84 One-inch Candies

Delicious Fudge Squares: Simple Microwave Recipe

Notes on making candy in your microwave
Candy is dandy in your microwave oven. Remember to microwave on MED. HIGH (Roast) so sugar syrup boils, sugar dissolves and blends into candy. Use containers 2 to 3 times larger than quantity to prevent boil-overs and cover candy and snacks when specified. Use a glass plate or stretch plastic wrap tightly across bowl so steam escapes during cooking. Stir candy during cooking so heat is equalized and candy cooks smooth. WATCH CANDY CLOSELY because a microwave oven cooks fast. Check with a candy thermometer (Remove candy from oven first unless using a microwave candy thermometer.)

Ingredients:

  • 3 cups sugar
  • 3/4 cup butter or margarine
  • 1 can (5 oz.) evaporated milk
  • 1 pkg. (12 oz.) semi-sweet chocolate pieces
  • 1 jar (10 oz.) marshmallow creme
  • 1 cup chopped nuts
  • 1 teaspoon vanilla

Directions:

  1. Combine sugar, butter, and milk in buttered large glass mixing bowl. Cover with plastic wrap.
  2. Microwave 10 minutes on MED. HIGH (Roast).
  3. Stir and continue cooking on MED. HIGH (Roast) for 5 to 8 minutes or until mixture forms a soft ball in cold water. You can also check it was a candy thermometer to see if it has reached the correct temperature for soft ball.
  4. Stir in chocolate pieces until melted.
  5. Fold in marshmallow creme, nuts and vanilla.
  6. Pour into buttered 13 x 9-inch pan.
  7. Chill until firm; cut into squares. Make about 74 small Fudge Squares

Fiesta Ceviche


Ingredients

  • Corn Tortilla Chips
  • 1-pound Fresh Tilapia cut into small square pieces
  • 1 cup chopped tomato (remove seed and pulp)
  • 1 cup of minced onion
  • 2 1/2 cups fresh lime juice or lemon juice
  • 2 chopped Serrano peppers
  • 2 avocados (diced)
  • 1/2 cup finely chopped cilantro leaves
  • Salt to taste
  • Hot Sauce (Optional)

Directions:

  1. In a bowl place fish squares and two cups of lime juice. 
  2. Cover and place in refrigerator for at least one hour or until fish turns white.
  3. Drain lime juice.
  4. Mix everything in a large bowl (fish, lime juice, tomatoes, onion, peppers, cilantro and salt to your liking).
  5. Then add diced avocado just before serving.
  6. Enjoy your Fiesta Ceviche with Corn Tortilla Chips and hot sauce.