3 cinnamon sticks
1/3 to 1/2 cup raisins
1 orange
10-12 cloves
Cardamom pods (optional)
1/2 cup sugar
A fifth of Port wine
A fifth of vodka
A fifth of Brandy
Tie all solid ingredients in cheesecloth, simmer in enough water to cover for 1 1/2 hours or so.
Remove spices, pour spiced water into pot with alcohol. Squeeze out spice bag into pot and warm mixture.
Take outside and light glogg on fire. Extinguish with lid after about 1 minute.
Serve very warm.
Saturday, December 17, 2011
Wednesday, November 16, 2011
Chicken tortilla soup
* 4 chicken breast halves
* 2 15 oz. cans black beans, undrained
* 2 15 oz. cans Mexican stewed tomatoes or Rotel tomatoes
* 1 24 oz. jar of salsa (mild, medium, or hot, whatever you prefer)
* 1 4 oz. can chopped green chiles
* 1 15 oz. can diced tomatoes
* tortilla chips
* grated cheddar cheese
Combine all ingredient, except chips and cheese, in large slow cooker. Cover, cook on low for 8 hours. Just before serving, remove chicken breasts and shred with 2 forks. Stir back into soup. Serve with tortilla chips and top with cheddar cheese.
* 2 15 oz. cans black beans, undrained
* 2 15 oz. cans Mexican stewed tomatoes or Rotel tomatoes
* 1 24 oz. jar of salsa (mild, medium, or hot, whatever you prefer)
* 1 4 oz. can chopped green chiles
* 1 15 oz. can diced tomatoes
* tortilla chips
* grated cheddar cheese
Combine all ingredient, except chips and cheese, in large slow cooker. Cover, cook on low for 8 hours. Just before serving, remove chicken breasts and shred with 2 forks. Stir back into soup. Serve with tortilla chips and top with cheddar cheese.
Breakfast bake
* 8-10 frozen hash brown potato patties
* 6 eggs
* 1 small can evaporated milk
* 1 can cream of chicken soup
* 1 lb sausage, cubed ham, or bacon (more if you like)
* 8 oz. package shredded cheddar cheese as desired
Line 9x13 dish with frozen potato patties. Top with cooked meat. Beat eggs, milk, and soup together and pour over hash browns and meat. Add cheese to top, cover with Saran wrap and refrigerate overnight. Bake 1 hour at 350 degrees or until bubbly and golden.
* 6 eggs
* 1 small can evaporated milk
* 1 can cream of chicken soup
* 1 lb sausage, cubed ham, or bacon (more if you like)
* 8 oz. package shredded cheddar cheese as desired
Line 9x13 dish with frozen potato patties. Top with cooked meat. Beat eggs, milk, and soup together and pour over hash browns and meat. Add cheese to top, cover with Saran wrap and refrigerate overnight. Bake 1 hour at 350 degrees or until bubbly and golden.
Taco soup with beans
* 1 28 oz. can crushed tomatoes
* 1 15 oz. can corn, undrained
* 2 15 oz. cans black beans, undrained
* 1 15 oz. can red beans, undrained
* 2 15 oz. cans diced tomatoes, undrained
* 1 envelope dry taco seasoning mix
Combine all ingredients in slow cooker, cover, heat on low 4-6 hours. Serve with tortilla chips.
* 1 15 oz. can corn, undrained
* 2 15 oz. cans black beans, undrained
* 1 15 oz. can red beans, undrained
* 2 15 oz. cans diced tomatoes, undrained
* 1 envelope dry taco seasoning mix
Combine all ingredients in slow cooker, cover, heat on low 4-6 hours. Serve with tortilla chips.
Skillet-poached huevos rancheros
4 servings
* 1 16 oz. jar of salsa
* 1 15.5 oz. can black beans, rinsed
* 4 large eggs
* kosher salt and black pepper
* 2 scallions, sliced
* 1/4 cup chopped fresh cilantro
* 4 small flour tortillas, warmed
* 1/2 cup sour cream
In a large skillet, combine the salsa and beans and bring to a simmer. Make 4 small wells in the bean mixture. One at a time, crack each egg into a small bowl and slide it gently into a well. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, covered, over medium heat, 3 to 5 minutes for slightly runny yolks. Sprinkle with the scallions and cilantro. Divide among plates and serve with the tortilla and sour cream.
* 1 16 oz. jar of salsa
* 1 15.5 oz. can black beans, rinsed
* 4 large eggs
* kosher salt and black pepper
* 2 scallions, sliced
* 1/4 cup chopped fresh cilantro
* 4 small flour tortillas, warmed
* 1/2 cup sour cream
In a large skillet, combine the salsa and beans and bring to a simmer. Make 4 small wells in the bean mixture. One at a time, crack each egg into a small bowl and slide it gently into a well. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, covered, over medium heat, 3 to 5 minutes for slightly runny yolks. Sprinkle with the scallions and cilantro. Divide among plates and serve with the tortilla and sour cream.
Sunday, November 6, 2011
Carmelized Butternut Squash
Peel your butternut squash
Cut in half from stem to end, and clean seeds
Cut into 1 1/2 inch cubes
Toss in the following mixture:
5 to 6 tablespoons of Al's organic butter, melted
1/4 cup brown sugar
salt to taste
Bake at 400 degrees on a foil lined cookie sheet in a single layer for 50-55 minutes.
Cut in half from stem to end, and clean seeds
Cut into 1 1/2 inch cubes
Toss in the following mixture:
5 to 6 tablespoons of Al's organic butter, melted
1/4 cup brown sugar
salt to taste
Bake at 400 degrees on a foil lined cookie sheet in a single layer for 50-55 minutes.
Sunday, October 23, 2011
Apple-oat crisp
* 5 medium tart apples, cored, and sliced
* 1/3 cup firmly packed light brown sugar
* 1/3 cup granulated sugar
* 1/2 cup whole-wheat flour
* 1 cup oats
* 1/2 cup melted butter
* 1/3 cup water
Arrange sliced apples in a buttered 8 inch baking dish. In a bowl, combine sugar, flour, and oats; stir in melted butter. Spread mixture over the apples. Pour water evenly over top. Bake in a 375° oven for 35 minutes, until apples are tender and top is nicely browned. Serve warm or cooled with ice cream or whipped cream.
* 1/3 cup firmly packed light brown sugar
* 1/3 cup granulated sugar
* 1/2 cup whole-wheat flour
* 1 cup oats
* 1/2 cup melted butter
* 1/3 cup water
Arrange sliced apples in a buttered 8 inch baking dish. In a bowl, combine sugar, flour, and oats; stir in melted butter. Spread mixture over the apples. Pour water evenly over top. Bake in a 375° oven for 35 minutes, until apples are tender and top is nicely browned. Serve warm or cooled with ice cream or whipped cream.
Pumpkin stew
4 servings
* One small pumpkin
* One pound of stew meat
* 3 tablespoons canola oil, divided
* 1 cup beef stock
* 3 red potatoes, peeled, and cubed
* 2 medium carrots, chopped
* 1 large green pepper, seeded and chopped
* 2 cloves of garlic
* 1/4 cup chopped white onion
* 4 tomatoes chopped, or 1 can diced tomatoes
* salt and pepper to taste
In a Dutch oven, or heavy stock pot, brown stew meat in about 2 tablespoons of oil. When brown, add beef stock, and all the vegetables. Stir well to get all the bits of brown off the bottom of your pan. Cover and let simmer for two hours. After two hours, stir in the tomatoes.
While the stew is stewing. You can wash your pumpkin, remove the top, and save it. Scoop out the seeds, and the stringy fibers, and discard. Preheat your oven to 325, and place your cleaned out pumpkin it a sturdy baking pan. Brush the sides of your pumpkin with some canola oil.
Spoon the stew into the pumpkin, and replace the top. Bake for about 2 hours or until the pumpkin is tender inside. When serving, scrape out a little pumpkin with each serving. Salt and pepper to taste.
* One small pumpkin
* One pound of stew meat
* 3 tablespoons canola oil, divided
* 1 cup beef stock
* 3 red potatoes, peeled, and cubed
* 2 medium carrots, chopped
* 1 large green pepper, seeded and chopped
* 2 cloves of garlic
* 1/4 cup chopped white onion
* 4 tomatoes chopped, or 1 can diced tomatoes
* salt and pepper to taste
In a Dutch oven, or heavy stock pot, brown stew meat in about 2 tablespoons of oil. When brown, add beef stock, and all the vegetables. Stir well to get all the bits of brown off the bottom of your pan. Cover and let simmer for two hours. After two hours, stir in the tomatoes.
While the stew is stewing. You can wash your pumpkin, remove the top, and save it. Scoop out the seeds, and the stringy fibers, and discard. Preheat your oven to 325, and place your cleaned out pumpkin it a sturdy baking pan. Brush the sides of your pumpkin with some canola oil.
Spoon the stew into the pumpkin, and replace the top. Bake for about 2 hours or until the pumpkin is tender inside. When serving, scrape out a little pumpkin with each serving. Salt and pepper to taste.
Crock-pot 3 bean turkey chili
12 servings/5WW points
* 20 oz. fat-free ground turkey breast
* 1 small onion, chopped
* 1 28 oz. can diced tomatoes
* 1 16 oz. can tomato sauce
* 1 4.5 oz. can chopped green chiles
* 1 15 oz. can chickpeas, undrained
* 1 15 oz. can black beans, undrained
* 1 15 oz. can small red beans, undrained
* 2 Tbsp chili powder
Topping
* 1/2 cup chopped red onion
* 1/2 cup chopped fresh cilantro for topping
* shredded cheddar to top
Brown turkey and onion in a medium skillet over medium high heat until cooked through. Drain any fat remaining and transfer to crock-pot. Add remaining ingredients, mixing well. Cook on high 6-8 hours. Garnish with onions, cilantro and cheese.
* 20 oz. fat-free ground turkey breast
* 1 small onion, chopped
* 1 28 oz. can diced tomatoes
* 1 16 oz. can tomato sauce
* 1 4.5 oz. can chopped green chiles
* 1 15 oz. can chickpeas, undrained
* 1 15 oz. can black beans, undrained
* 1 15 oz. can small red beans, undrained
* 2 Tbsp chili powder
Topping
* 1/2 cup chopped red onion
* 1/2 cup chopped fresh cilantro for topping
* shredded cheddar to top
Brown turkey and onion in a medium skillet over medium high heat until cooked through. Drain any fat remaining and transfer to crock-pot. Add remaining ingredients, mixing well. Cook on high 6-8 hours. Garnish with onions, cilantro and cheese.
Crock-pot Chicken Enchiladas
* 1 lb. Boneless skinless chicken breasts
* 30 oz. Enchilada sauce (2 cans mild, 1 can hot)
* 4 oz. Can chopped green chiles
* 2 15 oz. Cans of black beans, rinsed and drained
* 8-10 flour tortillas (6 inch tortillas)
* 1 cup (4 oz.) shredded Mexican cheese blend
In slow cooker, combine chicken, sauce, chiles, and 1 can black beans. Cover and cook on low for 8 hours. Remove chicken and shred with 2 forks. Reserve 1 2/3 cups cooking juices. Pour remaining cooking juices into a large bowl; add beans and shredded chicken. Add 1 cup reserve juices to baking dish - 9x13 pan. Place 1/3 cup chicken mixture down center of each tortilla. Roll up and place seam side down in prepared dish. Pour remaining reserved juices over top; sprinkle with cheese. Cover and bake at 350 degrees for 25 minutes. Uncover and bake 5 additional minutes, until cheese is lightly browned.
* 30 oz. Enchilada sauce (2 cans mild, 1 can hot)
* 4 oz. Can chopped green chiles
* 2 15 oz. Cans of black beans, rinsed and drained
* 8-10 flour tortillas (6 inch tortillas)
* 1 cup (4 oz.) shredded Mexican cheese blend
In slow cooker, combine chicken, sauce, chiles, and 1 can black beans. Cover and cook on low for 8 hours. Remove chicken and shred with 2 forks. Reserve 1 2/3 cups cooking juices. Pour remaining cooking juices into a large bowl; add beans and shredded chicken. Add 1 cup reserve juices to baking dish - 9x13 pan. Place 1/3 cup chicken mixture down center of each tortilla. Roll up and place seam side down in prepared dish. Pour remaining reserved juices over top; sprinkle with cheese. Cover and bake at 350 degrees for 25 minutes. Uncover and bake 5 additional minutes, until cheese is lightly browned.
Sunday, October 16, 2011
Shrimp Quesadillas with Tomato Avocado Salsa
4 servings/7 WW points per serving
Tomato avocado salsa
* 1 medium tomato
* 1 avocado
* 1 lime, juice of
* 1 Tbsp cilantro, chopped
* 1 Tbsp red onion, finely minced
In a medium bowl, combine tomato, avocado, red onion, lime juice, cilantro, salt and pepper.
Shrimp
* 16 large shrimp, cleaned and deveined
* cumin
* garlic powder
* salt and pepper
* cooking spray
* 4 scallions, chopped
* 6oz. Cheddar cheese, shredded
* 8 6" flour tortillas
Season shrimp with salt, pepper, cumin, and garlic powder. Lightly spray a hot skillet on medium heat with cooking spray, add shrimp and scallions. Cook 2-3 minutes in each side until shrimp is cooked through. Remove from heat and cut shrimp in half lengthwise, set aside.
Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with 1.5oz cheese, 8 shrimp halves, and salsa. When the cheese is melted and the bottom of the tortilla is golden brown, place the other tortilla on top. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet. Cook another minute and remove with a spatula. Cut into wedges and serve immediately.
Tomato avocado salsa
* 1 medium tomato
* 1 avocado
* 1 lime, juice of
* 1 Tbsp cilantro, chopped
* 1 Tbsp red onion, finely minced
In a medium bowl, combine tomato, avocado, red onion, lime juice, cilantro, salt and pepper.
Shrimp
* 16 large shrimp, cleaned and deveined
* cumin
* garlic powder
* salt and pepper
* cooking spray
* 4 scallions, chopped
* 6oz. Cheddar cheese, shredded
* 8 6" flour tortillas
Season shrimp with salt, pepper, cumin, and garlic powder. Lightly spray a hot skillet on medium heat with cooking spray, add shrimp and scallions. Cook 2-3 minutes in each side until shrimp is cooked through. Remove from heat and cut shrimp in half lengthwise, set aside.
Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with 1.5oz cheese, 8 shrimp halves, and salsa. When the cheese is melted and the bottom of the tortilla is golden brown, place the other tortilla on top. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet. Cook another minute and remove with a spatula. Cut into wedges and serve immediately.
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