Julie Cooks
recipes for life
September 26, 2007 at 9:17 pm · Filed under Main courses
Ingredients
1 cup uncooked white rice
500g mild italian sausage
1 large onion, chopped finely
Salt and Pepper
1 tsp parsley flakes
4 bell peppers, sliced in half lengthwise, seeds removed
¼ cup bread crumbs
¼ cup grated parmesan cheese
Directions
Preheat oven to 400°F.
Start rice cooking according to directions.
Remove sausage from casings and cooking a large skillet over medium heat. Break sausage apart as it cooks. Once sausage is cooked, add chopped onion. Season with Salt and Pepper.
When rice is finished cooking, add to sausage in skillet. Cooking until rice has absorbed some of the fat from the sausage. Stir in parsley.
Spoon sausage and rice into bell peppers. Mix together bread crumbs and parmesan cheese; spread over top of each pepper. Bake for 30 minutes, or until tops are crusty and brown.
Serve with extra grated parmesan cheese, or cheddar cheese.
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September 26, 2007 at 9:16 pm · Filed under Main courses
Directions:
1 lb lean ground beef
1 med. onion chopped (1/2 cup)
1/2 cup sour cream
1 cup shredded Cheddar cheese
2 tbsp chopped fresh parsley
1/4 tsp pepper Heat oven to 350º. Cook beef in 10 inch skillet over medium heat 8-10 minutes, stirring ocasionally, until brown; drain if necessary. Stir in onion, sour cream, 1 cup cheese, the parsley and pepper. Cover and set aside.
1/3 cup chopped green bell pepper
2/3 cup water
1 tbsp chili powder
1/2 tsp dried oregano leaves
1/4 tsp ground cumin
2 whole green chilies, chopped
1 clove garlic, finely chopped
1 can (15 oz.) tomato sauce Heat bell pepper, water, chili powder, oregano, cumin, chilies, garlic and tomato sauce to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 5 minutes. Pour into ungreased pie plate, 9 x 1 1/4 inches.
Beef mixture (Step 1)
Sauce (Step 2)
8 corn (or flour) tortillas (6 inch diameter)
Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup of beef mixture onto each tortilla; roll tortilla around filling. Place in ungreased rectangular baking dish, 11 x 7 x 1 1/2 inches. Pour remaining sauce over enchiladas.
Shredded Cheddar cheese, sour cream and chopped onions, all to garnish top of dish Bake uncovered about 20 minutes or until bubbly. Garnish with shredded cheese, sour cream and chopped onions.
September 26, 2007 at 9:15 pm · Filed under Main courses
Ingredients
4 cups uncooked extra broad egg noodles
1 lb ground beef
1 onion, chopped
3 cups sliced mushrooms
4 cloves garlic, minced
½ tsp basil
½ tsp oregano
2 tbsp. worcestershire sauce
¼ cup red wine
2 cans cream of mushroom sauce
4 tbsp. sour cream
Directions
Cook noodles according to directions.
While the noodles are cooking, fry the ground beef, until browned and cooked. Add onion, mushrooms, garlic basil and oregano. Cook until mushrooms are tender and onions are softened.
Add worcestershire sauce, and slowly add the wine. Cook until wine has been absorbed or evaporated.
Add mushroom soup and mix thoroughly. Wait until the soup is heated through, then remove from heat and add sour cream.
Serve over egg noodles. Garnish with parsley if desired.
September 26, 2007 at 9:14 pm · Filed under Main courses
Ingredients
4 oz. (113 g) glass noodles
Boiling water (to cover)
1 tsp sesame oil
125 g (8 oz) ground beef (or sliced flank steak)
1 tbsp soy sauce
1 tsp sugar
1 garlic clove (crushed)
1 sliced green onion
pepper
1 c. sliced carrot
4 tsp sesame oil
2c. mushrooms
1 sliced onion
3 c. chopped spinach
1 tbsp soy sauce
2 tsp sugar
Directions
Cover noodles with boiling water and set aside
Cook beef with first six ingredients and then add veggies and remaining ingredients to cook. Toss with noodles and serve.
September 26, 2007 at 9:12 pm · Filed under Main courses
Ingredients
For Stuffed Chicken:
4 chicken breasts, trimmed of fat
¾ cup crumbled feta cheese
4 tbsp. olive oil
2 tsp. tarragon
1 tsp. basil
2 tsp. chopped garlic
½ cup frozen spinach
Salt and Pepper
Juice of ½ a lemon
For Sauce:
2 shallots, minced
2 tbsp. olive oil
1 cup sundried tomatoes(dry packed), sliced
1 cup cream or half & half
1 cup milk
Salt and Pepper to taste
Directions
Mix together everything for stuffing except chicken, cover and marinate 4 hours in the refrigerator.
Cut pockets in the side of the chicken, and stuff. Bake in oven at 350°F for 20-30 minutes.
In a pot or skillet, over medium heat, sauté shallots in olive oil, until softened. Add sundried tomatoes, and cook for 5 minutes. Add cream, salt and pepper. Simmer until cream reduces.
After cream has reduced, sauce can be blended to puree tomatoes, served as is, or remove tomatoes before serving.
When chicken is done, serve with sauce over chicken. This dish goes well with ceasar salad, green beans, and roasted baby potatoes.
September 26, 2007 at 9:10 pm · Filed under Main courses
Ingredients
Lemon Chicken:
1 Lemon
¾ cup olive oil
2 tsp. salt
1 tsp. fresh ground pepper
2 tsp. thyme
4 boneless skinless chicken breasts
Satay Dip:
1 Tbsp. olive oil
1 Tbsp. dark sesame oil
¾ cup small diced red onion
2 cloves of garlic, minced
2 tsp. grated fresh ginger
¼ tsp. crushed red pepper flakes
2 Tbsp. red wine vinegar
¼ cup light brown sugar
2 Tbsp. soy sauce
½ cup sesame paste (tahini)
¼ cup ketchup
2 Tbsp. dry sherry
1 lime
Directions
Lemon Chicken:
Whisk together juice of lemon, olive oli, salt, pepper and thyme. Add chicken and marinate in refrigerator for 6 hours or overnight.
Cook chicken on BBQ about 10 minutes per side, depending on thickness of chicken, until cooked.
Satay Dip:
While chicken is cooking on BBQ, in a heavy sauce pan add olive oil, sesame oil, onion, garlic, ginger, pepper flakes. Cook on medium heat until onion is transparent, 10 to 15 minutes. Whisk in the vinegar, sugar, soy sauce, sesame paste, ketchup, sherry and lime juice; cook for 1 more minute.
Serve either hot or cold with BBQ chicken.
September 26, 2007 at 9:10 pm · Filed under Main courses
Ingredients
2 boneless skinless chicken breasts
2 tbsp. no-fat yogurt
¼ tsp. dijon mustard
Pinch of garlic powder
Salt and Pepper
¾ cup corn flake crumbs
1 tsp. vegetable oil
Directions
Preheat oven to 450°F.
In a small bowl mix together yogurt, mustard and seasonings.
Dip chicken into yogurt coating both sides, then dip into cornflake crumbs. Place chicken on non-stick baking sheet.
Drizzle oil on each piece of chicken. Bake for 8-10 minutes until browned. Turn chicken over and continue baking for another 10 minutes. For thick chicken, bake for 25-30 minutes.
September 23, 2007 at 7:46 pm · Filed under Main courses
Ingredients
2 tbsp. butter
2 medium onions, chopped
6 medium potatoes, peeled and chopped
2 cups chicken broth
3 cups milk
1 cup shredded cheddar cheese
pepper
Directions
Saute onions in butter until onion is soft. Add potatoes and chicken broth.
Cover pot and simmer until potatoes are very tender (approx. 30 minutes). Puree in blender or food processor until soup is smooth and return to heat.
Stir in milk and cheese, heating until cheese melts.
September 23, 2007 at 7:46 pm · Filed under Side Dishes
Maple Syrup Glazed Carrots
A sweet side dish for any occasion.
Author: Andrew Rivett
Prep Time: 5 mins., Cook Time: 20-30 mins.
Serves: 4-6
Ingredients
2 tbsp butter
¼ cup finely chopped onion
500g whole baby carrots
½ cup Pure Maple Syrup
2 tbsp fresh grated ginger
½ tbsp water
½ tsp salt
juice of ½ lemon
1 tbsp chopped fresh parsley
Directions
In a skillet over medium heat, melt butter and saute onions until soft. Add carrots, maple syrup, ginger, water and salt. Cook for 20 minutes, or until carrots are soft. Stir in lemon juice, and sprinkle with parsley before serving.
April 9, 2007 at 12:47 pm · Filed under Baking
1 c. apple sauce
1/2 c. honey
1/2 c. splenda
1 egg (or the equivalent of egg substitute)
1 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1 c whole wheat flour
2 c rolled oats
Bake @ 350 for ~ 8 mins
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