So this one isn't technically a quick-cooking recipe. In fact, it's quite the opposite of quick cooking. I just happened to have a lot of apples and I happened to come across this recipe in the family fun magazine this month. So there you go. It's still yummy though!
Here's the link . . .
http://familyfun.go.com/recipes/apple-pie-bars-920531/
My real quick-cooking contribution was the Mint Lemonade. My grandmother would always have oodles of mint and this little treat was always in her fridge when I would come visit. I love the flavor! It really dresses up lemonade.
Step 1: Make some country time lemonade (or any other type of lemonade)
Step 2: Wash some mint leaves and add to the lemonade
Wonderfully simple. :)
Wednesday, August 25, 2010
August Recipes
This month we are collecting Quick-Cooking recipes. Thanks to everyone who brought a recipe to our activity! Yummy!
Wednesday, July 14, 2010
Recipes from Women at the Well
M' Jeddrah
1 lb. lentils
¼ cup olive oil
2 cups coarsely chopped onions
2 cup long grain rice
1 Tbls. butter
1 Tbls. salt
Wash lentils and cover with water in a pot. Bring to a boil and cook on high for 5 minutes. Turn off the heat and cover.
In a skillet, fry the onions in the olive oil until they are soft and clear. In a larger pot, fry the rice in the butter until it loses its transparent appearance and turns white. Combine the onions with the rice. Drain the lentils saving the liquid. Add the lentils with the rice and onions. Add enough water to the liquid from the lentils to make 3½ cups. Add to the lentil mixture. Add the salt. Bring to a full boil. Cover with a lid and simmer on very low for 25 minutes.
Tabbouleh
½ bulgur wheat
1 cup boiling water
2 bunches parsley finely chopped
½ cup fresh mint finely chopped
1 tsp minced garlic
½ cup onion
¼ cup lemon juice
¼ cup olive oil
2 medium roma tomatoes diced (dice to size of large green peas)
¾ tsp. salt
¼ tsp. black pepper
Romaine lettuce leaves
Pour boiling water over bulgur wheat. Cover with plastic wrap while preparing the rest of the ingredients. To make tabbouleh, finely chop parsley. Dice the tomatoes and onion quite small. Add the remaining ingredients and mix.
Serves 6-8, best made a few hours in advance, can be made 1 day in advance.
Fattoush
1 cucumber
2 tomatoes
1 green pepper
1 cup radishes
1 red onion
Peel cucumbers. Slice and chop remaining ingredients into bite size pieces. Whisk the following ingredients to make a salad dressing. Pour over salad and toss just before serving.
1/4cup lemon juice
1/3 cup olive oil
1 tsp fresh garlic mashed into a paste
3/4 tsp. salt
½ tsp. black pepper
This salad is supposed to have stale toasted pieces of pita bread added to it. We are not going to do that for this dinner. We are already going to serve pita bread and for such a large group it would get soft and soggy before it could be served.
Serves 8-10. Veggies can be cut a day in advance.
Pita Bread with Zatar
· 1 package of yeast, or quick rising yeast
· 1/2 cup warm water
· 3 cups all purpose flour
· 1 1/4 teapsoon salt
· 1 teaspoon granulated sugar
· 1 cup lukewarm water
Preparation:
Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.
Combine flour and salt in large bowl.
Make a small depression in the middle of lour and pur yeast water in depression.
Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.
PLace dough on floured surface and knead for 10-15 minutes. When the dough is no longer stick and is smooth and elastic, it has been successfully kneaded.
Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.
Allow to sit in a warm place for about 3 hours, or until it has doubled in size.
Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.
Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.
Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.
Remove each pita with a spatula from the baking sheet and add additional pitas for baking.
Take spatula and gently push down puff. Immediately place in storage bags.
1 lb. lentils
¼ cup olive oil
2 cups coarsely chopped onions
2 cup long grain rice
1 Tbls. butter
1 Tbls. salt
Wash lentils and cover with water in a pot. Bring to a boil and cook on high for 5 minutes. Turn off the heat and cover.
In a skillet, fry the onions in the olive oil until they are soft and clear. In a larger pot, fry the rice in the butter until it loses its transparent appearance and turns white. Combine the onions with the rice. Drain the lentils saving the liquid. Add the lentils with the rice and onions. Add enough water to the liquid from the lentils to make 3½ cups. Add to the lentil mixture. Add the salt. Bring to a full boil. Cover with a lid and simmer on very low for 25 minutes.
Tabbouleh
½ bulgur wheat
1 cup boiling water
2 bunches parsley finely chopped
½ cup fresh mint finely chopped
1 tsp minced garlic
½ cup onion
¼ cup lemon juice
¼ cup olive oil
2 medium roma tomatoes diced (dice to size of large green peas)
¾ tsp. salt
¼ tsp. black pepper
Romaine lettuce leaves
Pour boiling water over bulgur wheat. Cover with plastic wrap while preparing the rest of the ingredients. To make tabbouleh, finely chop parsley. Dice the tomatoes and onion quite small. Add the remaining ingredients and mix.
Serves 6-8, best made a few hours in advance, can be made 1 day in advance.
Fattoush
1 cucumber
2 tomatoes
1 green pepper
1 cup radishes
1 red onion
Peel cucumbers. Slice and chop remaining ingredients into bite size pieces. Whisk the following ingredients to make a salad dressing. Pour over salad and toss just before serving.
1/4cup lemon juice
1/3 cup olive oil
1 tsp fresh garlic mashed into a paste
3/4 tsp. salt
½ tsp. black pepper
This salad is supposed to have stale toasted pieces of pita bread added to it. We are not going to do that for this dinner. We are already going to serve pita bread and for such a large group it would get soft and soggy before it could be served.
Serves 8-10. Veggies can be cut a day in advance.
Pita Bread with Zatar
· 1 package of yeast, or quick rising yeast
· 1/2 cup warm water
· 3 cups all purpose flour
· 1 1/4 teapsoon salt
· 1 teaspoon granulated sugar
· 1 cup lukewarm water
Preparation:
Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.
Combine flour and salt in large bowl.
Make a small depression in the middle of lour and pur yeast water in depression.
Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.
PLace dough on floured surface and knead for 10-15 minutes. When the dough is no longer stick and is smooth and elastic, it has been successfully kneaded.
Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.
Allow to sit in a warm place for about 3 hours, or until it has doubled in size.
Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.
Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.
Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.
Remove each pita with a spatula from the baking sheet and add additional pitas for baking.
Take spatula and gently push down puff. Immediately place in storage bags.
Tuesday, April 20, 2010
Veggie Pizza
From Barb McCain
2 Crescent rolls - flatten to make pizza crust
Chop finely - any veggie your family likes
Dressing - Sour cream, Cream cheese and any dressing mix (so it's thick but spreadable)
Bake crescents as directed. Cool
Spread dressing mix ov over pizza dough.
Sprinkle with veggies - EAT!
2 Crescent rolls - flatten to make pizza crust
Chop finely - any veggie your family likes
Dressing - Sour cream, Cream cheese and any dressing mix (so it's thick but spreadable)
Bake crescents as directed. Cool
Spread dressing mix ov over pizza dough.
Sprinkle with veggies - EAT!
Vegetable Pizza
From Nicole A.
Spread 2 packages of crescent roll dough on a cookie sheet, pinching the dough together to make one large piece of dough. Bake per the package instructions. Let the dough cool completely.
Combine 1/4 cup mayo, 8oz cream cheese and 1 package powered ranch dressing - mix together well. Spread on cooled crescent sheet.
Chop assorted vegetables and sprinkle on top. Some vegetables that I use are: broccoli, celery, carrots, yellow peppers, cucumber, mushrooms, avocado, tomato, green onions, etc - any vegetables that you like.
Sprinkle grated cheese on top (as much as you like) then press down the entire pizza with your hands to compact it for easier eating.
Ready to cut and serve.
Spread 2 packages of crescent roll dough on a cookie sheet, pinching the dough together to make one large piece of dough. Bake per the package instructions. Let the dough cool completely.
Combine 1/4 cup mayo, 8oz cream cheese and 1 package powered ranch dressing - mix together well. Spread on cooled crescent sheet.
Chop assorted vegetables and sprinkle on top. Some vegetables that I use are: broccoli, celery, carrots, yellow peppers, cucumber, mushrooms, avocado, tomato, green onions, etc - any vegetables that you like.
Sprinkle grated cheese on top (as much as you like) then press down the entire pizza with your hands to compact it for easier eating.
Ready to cut and serve.
Thursday, January 21, 2010
Fruit Salsa
From Diane M.
(makes about 3 cups)
1 cup finely chopped strawberries
1 medium orange, peeled and finely chopped (1/3 cup)
2 large or 3 small kiwi fruit, peeled and finely chopped (2/3 cup)
1/2 cup finely chopped pineapple or one 8-ounce can of crushed pineapple, drained
1/4 cup thinly sliced green onions (2)
1/4 cup finely chopped yellow or green sweet pepper
1 Tbsp lime or lemon juice
1 fresh jalepeno chile pepper, seeded and chopped (optional)
In a bowl combine strawberries, orange, kiwi fruit, pineapple, green onions, sweet pepper, lime or lemon juice, and if desired, jalepeno pepper. Cover and chill for 6 ro 24 hours. Serve with cinnamon tortilla chips.
Note: If you plan to chill this salsa for more than 6 hours, stir in the strawberries just before serving.
(makes about 3 cups)
1 cup finely chopped strawberries
1 medium orange, peeled and finely chopped (1/3 cup)
2 large or 3 small kiwi fruit, peeled and finely chopped (2/3 cup)
1/2 cup finely chopped pineapple or one 8-ounce can of crushed pineapple, drained
1/4 cup thinly sliced green onions (2)
1/4 cup finely chopped yellow or green sweet pepper
1 Tbsp lime or lemon juice
1 fresh jalepeno chile pepper, seeded and chopped (optional)
In a bowl combine strawberries, orange, kiwi fruit, pineapple, green onions, sweet pepper, lime or lemon juice, and if desired, jalepeno pepper. Cover and chill for 6 ro 24 hours. Serve with cinnamon tortilla chips.
Note: If you plan to chill this salsa for more than 6 hours, stir in the strawberries just before serving.
Light and Tasty from the Kitchen of JoEllen C.
SWEET POTATOES AND APPLES AU GRATIN
serves 12
3 cups thinly sliced tart apples (about 3 large)
1 tsp lemon juice
3 pounds sweet potatoes (about 5 medium) peeled and thinly sliced
1/4 cup maple syrup
1 TBS butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1 Cup soft bread crumbs
2 teaspoons olive oil
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 teaspoon cider vinegar
1. place apples in a large bowl; sprinkle with lemon juice. Add the sweet potatoes, syrup, butter, salt and pepper; toss to coat
2. Transfer to a 3 qt. baking dish coated with cooking spray. Bake uncovered, at 400 degrees for 35-40 minutes or until apples are tender, stirring onece.
3. In a small bowl, combine the bread crumbs, oil, cinnamon, nutmeg and vinegar; sprinkle over potato mixture. Bake 10-15 minutes longer or until topping is golden brown.
OVEN FRIES
6 servings
4 medium potatoes (I like to use 2 white potates and 2 sweet potatoes)
1 tablespoon olive oil
2 1/2 teaspoons paprika
3/4 tsp salt
3/4 tsp garlic powder
1. cut each potato into 12 wedges. In a large bowl, combine the oil, paprika, salt and garlic powder. Add potatoes, toss and coat.
2. transfer to a 15-in. x 10-in. x 1 in. baking pan coated with cooking spray. Bake at 400 degrees for 40-45 minutes or until tender, turning once.
serves 12
3 cups thinly sliced tart apples (about 3 large)
1 tsp lemon juice
3 pounds sweet potatoes (about 5 medium) peeled and thinly sliced
1/4 cup maple syrup
1 TBS butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1 Cup soft bread crumbs
2 teaspoons olive oil
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 teaspoon cider vinegar
1. place apples in a large bowl; sprinkle with lemon juice. Add the sweet potatoes, syrup, butter, salt and pepper; toss to coat
2. Transfer to a 3 qt. baking dish coated with cooking spray. Bake uncovered, at 400 degrees for 35-40 minutes or until apples are tender, stirring onece.
3. In a small bowl, combine the bread crumbs, oil, cinnamon, nutmeg and vinegar; sprinkle over potato mixture. Bake 10-15 minutes longer or until topping is golden brown.
OVEN FRIES
6 servings
4 medium potatoes (I like to use 2 white potates and 2 sweet potatoes)
1 tablespoon olive oil
2 1/2 teaspoons paprika
3/4 tsp salt
3/4 tsp garlic powder
1. cut each potato into 12 wedges. In a large bowl, combine the oil, paprika, salt and garlic powder. Add potatoes, toss and coat.
2. transfer to a 15-in. x 10-in. x 1 in. baking pan coated with cooking spray. Bake at 400 degrees for 40-45 minutes or until tender, turning once.
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