Juice

Here by popular request are my recipes for vegetable juices.
I used this juice because I wanted to clean out my system, I was bloated and felt huge.
I also don't eat many veggies, so this is great, I have never eaten so many veggies!
This juice has helped me get rid of a lot of the bloating.  It gave me a little gas at first but if that happens, take some baking soda with a  little water.

I use a small juicer, nothing fancy.

Green fuzzy Caterpillar drink
4 celery stalks
1 cucumber
2 apples
a bunch of kale
or a couple hand fulls of collard greens
2 carrots
add a squirt of lemon juice to taste
and sprinkle with some bottled hot sauce to taste

Vampire drink
1 large apple
2 carrots
1 large beet (I used 2 small ones)
2 celery stalks
1 bunch of spinach

I peel the apples because I don't know what kind of waxes and things they may have on the peel.  I also peel the cucumber, I am paranoid about what's on it.
Wash the celery stalks and carrots and greenery. 
Cut everything so all veggies fit your juicer. 

Juice everything, add ice and drink up.

Carrot Loaf

I have been juicing lots of fruits and veggies.  I had pulp leftover from carrots I juiced.  Here is what I did with it.

1 cup whole wheat flour
1 cup regular flour
1/4 cup vegetable oil
2 eggs
1 cup sugar
about 1/2 cup carrot pulp
vanilla
orange juice
1tsp baking powder
1/4 tsp baking soda
handful or raisins

topped with Sugar in the raw sprinkled and some cinnamon


Just blend the ingredients with a handheld blender (minus the raisins)
add the orange juice until the mix is smooth and a little watery
mix in raisins and place in a loaf pan (spray it with PAM).
Sprinkle some Sugar in the Raw and cinnamon over it and bake at 350 degrees until golden brown and a knife comes out clean.
(about 40 minutes or so)

This is a very light tasting loaf, you can taste the orange and a little of the carrot.  It is light and fluffy not heavy and not too sweet. 

Try to get unbleached flour, and natural orange juice with no additives. 

Gorditas

You will need:

Maseca (flour to make corn tortillas)
water for the tortilla dough (masa)
leftover ground beef
leftover beans or canned beans
cheese
a little chorizo (optional)



Start by mixing some tortilla dough.  Pour the tortilla flour into a large bowl.  pour some warm water in it and start kneading with your hand until it has the consistency of play dough.

Then form some little patties about as thick as a burger patty.  To save time, I placed several in the oven to bake for about 20-30 minutes.  But you can cook them in a pan with some cooking spray.

Take the beans and put in blender with a little water so it has the consistency of a creamy soup.  Add spices to your liking.  I used leftover beans made from scratch, they already had spices.

Place the patties on a Pyrex and cover with the beans mix.  Then top with the ground beef, if you had chorizo, (just a little bit) you can add it and cook it mixed in with the meat before hand.
Top the meats with some cheese and bake for about 20 minutes or until hot.

Serve and top with some nice salsa.

I used meats, my family never used meat in this, I did because my husband likes meat, but you can always make them without.  You could also top with shredded lettuce, a dab of sour cream and salsa, and even add avocado and radish slices. 

Fruit Cocktail cake

I used:

1 box of Betty Crocker Yellow cake
3 eggs
1 brick (8oz) of Philadelphia Neufchatel cheese
(found next to the cream cheese, says 1/3 less fat)
1 can of fruit cocktail
1 cup water

I beat the eggs, and the cheese first with the electric beater, then added the water and last, the cake mix.
Drain the fruit cocktail and when done mixing the cake mix, pour in the fruit and mix gently with a spoon.
I used a spring form pan, large size.  Spray with non stick spray like PAM.

Bake at 350 degrees until top is golden brown and a knife inserted int he middle comes out without uncooked batter on it.

It comes out like a hybrid cheesecake, very moist and light though.

Leave it to cool, I took the sides off the spring form and left the cake on the sheet, and just transferred the whole thing into the cake container.  I had to taste test it first of course!!

chiles rellenos

This is my first try. 

Take chiles poblanos and toast them.  I toasted mine on a cast iron skillet with a little Pam.  I had to use a lid a little offset because it was starting to smoke and pop.
Make sure to turn them over, the skin should turn dark in spots.  Remove and let them cool.

While they cool, take a can of steamed tomatoes, I used the ones with some sipces in it.  Add a small can of tomato sauce and blend.  Pour into a pot so you can warm it up.  Adjust seasoning to taste.

Take the chiles and carefully peel whatever parts are dark and blistery.  Most of the areas will be pealing off, if you don't get them all don't worry.

Open a slit on the side of the chiles and carefully cut out the seed clusters. 
Use a cheese you like.  I used a slice of "panela" cheese, which is a fresh Mexican cheese.  I added a little bit of shredded monterey Jack and cheddar.

Once you put the ceese in, making sure no cheese sticks out, use a skewer or toothpick to secure them closed.

Heat up a frying pan with your choice of oil.  I used canola oil.  You will need oil enough to cover at least half of a chile.

Mix one can of beer and a cup and a half of flour and a tsp and a half of baking powder.  Whisk it all together.

Once oil is hot, cover the chiles in the batter and place in oil.  brown, and turn over. 
When a little gold, take them out and put them on a paper towel.  proceed witht he rest of how many you want to make. 
Make sure to remember at this time, once they cool a bit, take the toothpick or skewers out.

In the meantime the sauce whould be warm, you can turn it off once it's hot.

Once you're done with the chiles, place in a Pyrex or baking pan.  cover with the sacue, and serve.  you can serve with beans and/or rice.  Or wahtever you preffer.
You can also top with "cotija" cheese, or Parmesan, or sour cream.

Lemon brownies

I made lemon bars, and paired it up with brownie mix.  I will post directions later.  Here's the picture though...

Pork chops re-done

This is something I did with leftovers.
I had made shake and bake pork chops, and had several leftover. 
So what I did was place them in a baking dish (what I call Pyrex)


I took a can of Campbell's Cream of chicken soup and mixed about one third cup of water in it and whisked it thoroughly.
I smothered the  pork chops carefully with Campbell's cream of chicken soup. 
I mean carefully so the breading doesn't come off, so I poured some of the soup in the dish, placed pork chop, flipped it over, and did the same with the other one. 
Then placed them in the baking dish, covered them with some of the soup and covered the dish with foil.
Placed in the oven for about 20 minutes.


The soup turns golden brown, and the pork chops come out so soft you don't need a knife at all!!

White bread pudding

This is so easy and so yummy.

To make a portion for an 8X8 pyrex you will need:

dry sliced toasted bread
one box of cheesecake flavored Jell-O pudding, instant
2 cups of milk
raisins

Make the pudding following the directions.  I would add a little more milk so it's not to dry.
Layer the bread slices, then pudding, then sprinkle raisins.  Repeat layers until done.

Place in oven at 350 degrees for about 15 minutes. Let cool until warm enough to eat. 
It is yummy, and if you use low fat milk it would be low fat dessert.  Just don't fry the bread slices!  not necessary, and makes it unhealthy and slimy.

Mom's liver and onions

I just heard an awesome compliment from my husband last night.
He said he was surprised the first time I made liver and onions.  He had come home and found out I made liver and onions.  he was a little worried, because he likes the way his mom makes it.  I told him it was OK, because his mom had taught me how to make it.  he said since then he has found that I make awesome liver and onions just like his mom.

Thanks mom, will always remember you when I cook.  I can almost see you watching me from heaven.  I can tell you may be laughing at times, because I know how to make a fine mess in the kitchen. 
Here is the recipe:

1 lb.Liver (calf or beef)
flour
Morton's seasoning
salt and pepper to taste
1 large sweet yellow onion
1 can of Campbell's mushroom soup
a little milk
some vegetable oil or a lot of PAM

Let's start by heating up the oven to 350 degrees while you slice the onion and set aside. (cover it or it will make you cry some more)
Take the liver, and rinse it, put it carefully on a plate or container.  Put about 1/2 cup flour on a flat plate, and add Morton's seasoning, and a little salt and pepper.

Heat up a skillet onto the stove and add some oil.  Once hot, place one piece of liver into the flour, turn to coat both sides,  brown the liver in the skillet.  Once browned, place in a Pyrex type container.  (I use an 8X8 dish)

Do the same with the next piece of liver, and while it browns, open the can of the cream of mushroom mix with a whisk with about 1/4 cup milk, so it's smooth. 
you will be placing the liver in the dish, one layer of liver, top with some of the soup.  Then another layer of liver, and more of the soup until you finish the liver.

Get rid of all the crusties left in the skillet and add a little more oil or PAM.  Brown the onions just a bit.  If you leave them too long they will be limp.  I don't like it limp, I just toss it around to pick up the flavors, and sprinkle a little salt.
Top the liver with the onions and bake for about 15 minutes. 

Optional:
I have topped all of this with shredded cheese and crumbled bacon.  Also tastes good that way, just a tad more unhealthy.

I usually pair this up with mashed potatoes and fresh steamed broccoli.  (not steamed into mush, just barely, so it's still crunchy) 
Personally, I boil water and dunk the broccoli for about 2 minutes  then take it out of the water.  sprinkle with Molly butter and a little salt.

This will feed about 3 people and maybe have leftovers.

Pina colada cheesecake

I just had a craving for something like this. 

Crust:

about 2 cups of crushed Nilla wafers
6 tsp of margarine, melted
1 cup flaked coconut
(I put the dry coconut in the blender, I rather have smaller pieces)

Filling:

3 packages (8oz ea) of cream cheese
3/4 cup sugar
3/4 coconut flavored coffee creamer (I used Almond joy flavor)
       *If you don't have any you can use coconut cream, or
        a can of sweetened condensed mils and coconut extract.
2 tbsp of rum  (or a tsp of rum extract)
3 eggs

Topping:

1 large can of crushed pineapple (20 oz)
3 tbsp corn starch
3/4 cup of brown sugar (or to your taste)
1 tbsp vanilla extract

Take out a 9" spring form pan.  Take long strips of foil and fold in half to surround pan with.  Make sure it is wrapped around the pan securely covering the sides and about 1/2 inch or an inch underneath.

In a small bowl combine cookie crumbs, margarine and coconut.  Press onto the bottom of the spring form pan and about 1/2 inch of the sides. 

Place in 325 degree oven for about 8 minutes until lightly browned.  Take it out when done and st aside to cool.

While the crust is in the oven, in a large bowl, place the cream cheese, eggs, creamed, sugar.  Mix until it looks kind of even smooth.  It doesn't have to be perfect, I had a few tiny lumps in there.

Pour into pan and bake at 325 degrees for about 1 hour 30 minutes.  Check at that time.  mine took almost 2 hours.  to check the cheesecake, the top should be light golden in color.  and when you shake it gently, it shouldn't look shaky and watery in the center. 
Once you take out the cheesecake, use a wet butter knife to gently go around the edges, and let the cake cool.

While it cools, put the pineapple in a pot, with juice and all don't strain it.  Put it on the stove on low to medium heat.  Add the corn starch before it heats up.  mix in the brown sugar and vanilla.  Stir constantly until boiling.  Boil for about one or 2 minutes while stirring to prevent lumps.  Taste to make sure you like how sweet it is or adjust sugar.

Let it cool a bit.  Once it is warm, pour onto the cooling cheesecake.  Let the whole thing cool.   When cold put in the refrigerator. 

NOTE:
You are not supposed to spray the pan with Pam.  I should have, the sides got stuck to the pan a bit, so it looks crumbly.  It will taste good anyway, but if you want to make sure it looks smoother than this, spray, spray away!

Pozole my way

For this pozole I use beef, I don't like the way it smells when you use pork. 
Pick a roast that shreds easy for this.


One beef roast  (chuck roast shreds well)
1 onion
about one tsp of crushed garlic
1 Large can of hominy
beef bouillon or for a healthier choice, beef stock
bay leaves
cumin
salt and pepper to taste


dried chillies.
2 chilies anchos
2 chilies pasilla
2 chilies de arbol

*If you want to short cut, use chili powder and cayenne pepper to taste.  Add a little, let it rest, then taste to see if you want to add more.
*If using the dried chillies, boil about 2 cups of water and soak them for a few minutes.  When soft, blend in blender.  The strain into the boiling pozole.




Garnish:
shredded cabbage (or lettuce if you don't like cabbage)
finely chopped fresh onion
lime


Tostadas or corn chips to go with it.


Boil roast with salt to taste until roast is cooked.  Shred the meat, toss the water it was boiled in, set the shredded meat aside.
 
Open can of hominy, drain it and rinse it.  Place it in a big pot, add the beef stock, (one or two liters)  add some water so the hominy is covered in water, give it space to boil.
Add salt, and chopped onion, garlic to taste, cumin, 3 or 4 bay leaves.
add the chili mixture, the meat and boil for a good while on low heat.

After about 45 minutes to an hour add salt and pepper to taste, check the spices, make sure you have enough cumin in it, remove the bay leaves (if you don't want them floating in your food LOL).


Adjust the chili by adding some powdered chili or cayenne pepper as necessary.  Powdered chili is milder, cayenne pepper is hotter.


After boiling on low heat for about an hour, let it sit and soak.  reheat again when ready to eat it.  It will taste better later when it is being reheated, because the spices will have had time to soak in.

But there is nothing that says you can't have a bowl as soon as it's done to "taste". (wink wink)


Serve in a bowl, top with shredded cabbage (or lettuce) and top with a little finely chopped onion, (some people add thin sliced radish as well) and sprinkle some lime on it.


It is great with tostadas or corn chips. 

Dinner

I like eating at the table...
So I was setting the table, and had some interference from a certain Small Fry.  I guess he wanted to make sure everything was placed properly.

I made somethng with leftovers. 

Mixed half a can of corn and half a can of chick peas with half container of fresh salsa from Fresh and Easy. 

I got the mild one that is made fresh and can be found in the refrigerated section where the party trays are.

Added some Morton Seasoning and warmed it up in the microwave.  It came out surprisingly good. 



Ana's butter rum apple pie

Warming up your morning here.  So cold outside, thought I'd make something that would warm up the house and make it smell good in here.

Here is the view out my kitchen window, this is Big Bear last week, this morning it's covered in clouds.

Ready, set, gather ingredients


3 Granny apples, large (or equivalent)
2 pie crusts
(I used frozen crusts from Mrs Smith's, Pillsburry also
great, or you can make them from scratch) 
1/4 brown sugar
about 1/4 cup rum (or you can use artificial rum flavor if you must)
a little more rum
use a little butter, I used Molly butter (powder)
one handfull or so of flour
an egg (beaten)




Soak the sugar in the rum (mine was big lumps as usual) and sprinkle some Molly butter into it. ( used about 1/2 tsp)  Add the flour and mix.  Peel, core and slice apples.


If you are under age, skip the rum!  please.  (I forget not only my friends may read this)


After you put the knife away, grab a cup of coffee add the little bit of extra rum, if brave, add some nice creamer, I have white chocolate raspberry.  This will warm you up for now.


Arrange the sliced apples onto the pie shell, drizzle the sugar mixture over the apples.


Beat the one egg, and brush the edges.  Cover the pie shell, with the other pie shell and use a fork dipped into the egg to press down the edges. 
I dipped mine in the egg so it goes smoother.

Brush the rest of the pie shell you used to cover the pie with egg.  Cut  4 slices on top so the pie can breathe.

Sprinkle top of pie if  you want with sugar (I used colored sugar)


Bake at 350 for about 45 minutes until golden brown.  I let it sit in oven for abut 10 more minutes. 


Let it sit for a few minutes.  It is best when warm.  I suggest some ice cream with it! 
You can use other apples, or add raisins to the sugar soaking mixture.  I like the contrast of the granny Smith tartness with the smoothness of the buttered rum.

Baked Chicken and Wild Rice

4 chicken thighs
1 1/2 cup brown rice
1 can diced tomatoes
1/2 cup chopped onion
1/2 tsp crushed garlic
1 can chicken broth
1/3 cup water
salt to taste
dash
a sprinkle of taco seasoning, optional.
green olives in halves, optional



Put the chopped onion, rice, chicken broth, diced tomatoes, 1/3 cup water, garlic, salt and spices into a rice cooker. 



Or cook on the stove on a pot on very low heat for about half an hour with a lid on.  Turn off leave alone about 10 minutes.



Meanwhile, boil the chicken thighs to get them kick started, and set aside.  (about 20 minutes if frozen)



Test rice, when it's ready, fluff up with a fork, and place in an oven safe dish, mix in olives.  Place the chicken on top, and sprinkle with chicken seasoning of your choice.  I used "Montreal Chicken".  Add about 1/4 cup water if you want the rice moist.



If you want the healthier version, stop here and place in oven at 350 degrees for about 30 minutes or until chicken looks a little golden.



Otherwise, you can spray the tops of the chicken with Pam.  If you are brave, you can top the whole thing with shredded cheese.



This is enough for two people, so if you don't have someone to share with, invite a brave soul over to eat with you.  You can pair this up with steamed broccoli to ease the guilt of not eating enough veggies.



When serving, I bathed this in some of my home made hot sauce.