Favoriate Mashed Potatoes - in pressure cooker

from simply living smart

Favorite Mashed Potatoes
4 potatoes, peeled and quartered
1/4 c potato pearls
1 c? water
pepper to taste

Pressure cook 6 min, keep warm til ready to use

Cafe Rio Rice

3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice (see note)

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.
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Sausage Stuffing

I love homebased mom.... her recipes look so yummy.  I agree with her, dry stuffing is better and  I love this which begins with a stuffing mix (which is all my family gets -- and they love it) but adds a few mix-ins which look great!  I'll have to give this a try!

Sausage Cornbread Dressing

2 1/2 C water

1 C brown rice

1 box cornbread dressing (will have two pouches inside, use both)

1 package Jimmie Dean Sausage (I use regular)

1 1/2 C celery, chopped

1 C onion, chopped

1/2 C butter

2 1/2 C chicken broth

Boil rice in water until water is absorbed (remember brown rice takes a lot longer than white rice to cook)  Brown sausage.  Saute celery and onions in butter.  Mix rice, cornbread dressing, susage, onions and celery together and stir in chicken broth.

Place in a 9 x 13 pan and bake covered for 30 minutes at 350 degrees.  Remove cover and bake for 15 additional minutes allowing top to brown and crisp up.

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Alligator Smoothie

Source: Melissa Teemont

8 loosely packed cups of baby spinach
1/4 c water
3 frozen bananas
2 1/2 c frozen fruit (peaches and pineapple or your choice)
1/4 C agave nectar or sugar

Blend until smooth

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Roasted Vegetables with Maple and Ginger Glaze

Prepared by Heidi Diller www.Albertsons.com

Ingredients:

½ lb. carrots, peeled and cut into 2 inch chunks
½ lb. parsnips, peeled and cut into 2 inch chunks
½ lb. turnips, peeled cut into wedges
½ lb. Brussels sprouts, trimmed and halved
2- inch piece fresh ginger, peeled and cut into very thin slices
2 Tbs. butter, melted
1 tsp. grated fresh ginger
2 Tbs. pure maple syrup
Salt and pepper to taste
Heat oven to 425 degrees. Spread the vegetables and the sliced ginger in a large baking pan. Drizzle with butter and toss to evenly coat. Sprinkle with salt and pepper. Roast vegetables in oven, stirring a couple of times, until tender and browned in spots, about 30 minutes. In a small bowl, combine the maple syrup and grated ginger. Drizzle over the vegetables, toss to coat and roast for another 5 minutes. Serve warm.

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Super Easy Mac N Cheese

4 Servings
Prep: 10 minutes
Bake: 350 for 40 minutes

1 can (14 1/2 oz) chicken broth
1 C + 2 T uncooked elbow mac
3/4 C evap milk
2 T butter cut up
2 tsp AP Flour
1/4 tsp salt
1/4 tsp pepper
1 1/2 c cheese

In a 8 x 10 (or similar) casserole combine all but cheese and bake (cover with foil) at 350 for 40 minutes.

Stir after 15 minutes and gain after 30 minutes (hmmm how do you do that if it only is in there 40 min?)

Stir in cheese until melted

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Jicama and Black Bean Salad

Make this to go with Lime Chicken Enchiladas

by Lindsey Johnson

1 small jicama, peeled and cut into 1/4" dice
1 (15 oz.) can black beans, drained and rinsed well
1 red bell pepper, cut into 1/4" dice
1 cup yellow corn
4-5 green onions, sliced, white and tender green parts only
Juice of 1 lime
1-2 tsp. grapeseed or other flavorless oil (like canola)
coarse salt and black pepper, to taste
pinch of chili powder
1 Tbsp. chopped fresh cilantro

Combine the jicama, black beans, red pepper, corn and green onions in a bowl. In a separate bowl, whisk together lime juice, oil, salt, pepper, and chili powder. Pour over the veggies and stir to coat. Just before serving, add the cilantro.

Makes 4-6 servings as a side dish.

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Chipotle Mashed Potatoes

From the January/February 2008 issue of Weight Watchers Magazine, Chipotle Mashed Potatoes:

1 lb. red potatoes, scrubbed and cut into two-inch chunks
1/2 cup low-fat buttermilk
1/2 teaspoon chopped canned chipotles in adobo
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Bring the potatoes and cold, salted water to boil. Reduce heat and simmer until potatoes are fork-tender, about 10 minutes. Drain well.

Combine buttermilk, chipotle, salt and pepper, stirring until blended. Set aside.

Return potatoes to saucepan. Cook over low heat, stirring constantly until all liquid has evaporated. Remove from heat and slowly add the buttermilk mixture while mashing.

A 2/3 cup serving is just 1 point -- 98 calories, 1 grams of fat, 3 grams of fiber -- according to the recipe.


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Oprah's Green Drink

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Oprah's Green Drink
Recipe courtesy of Oprah

When Oprah wants to start her morning with a boost of vitamins, she blends this healthy breakfast beverage.

Ingredients:Makes 2 to 2 1/2 glasses

3 stalks celery
2 cucumbers
1 apple
1 chunk fresh ginger
1 cup fresh spinach
Combine all ingredients in a juicer and blend until smooth.

Crockpot Roast and Sweet Carrots

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From: The Sisters Dish

Crock pot Roast

Ingredients:

5 lb. boneless rump roast (pretty much any cut of meat will work)
1 T garlic powder
1/2 t seasoned salt
1/2 t cayenne pepper
1/2 t oregano
1 onion, chopped
1 envelope dry onion soup mix
2 cups beef broth
Directions: Put everything together in the crock pot. Cook on low for 8-10 hours or high for 4-6 hours.

To make gravy: Melt 2 tablespoons butter in a medium saucepan. Mix in 2 tablespoons flour. Whisk in 2 cups of the liquid from the roast. Cook until it thickens to desired consistency.

This is also great for French dip sandwiches. Shred your meat, place in on bread of your choice and dip in the juice. We like to butter crusty rolls, sprinkle on some parmesan cheese and place under the broiler for a couple of minutes(until the cheese melts) before we put our meat on them and then dip. YUM!!

Sweet Carrots

Ingredients:

1 pound carrots, peeled and sliced
1 cup chicken broth
1 T butter
1 T sugar
salt and pepper to taste
Directions: Place everything together in a small saucepan. Bring to boil and cook until carrots are tender.

Crash Hot Potatoes

Find complete instructions at Pioneer Woman Cooks -- but basically this is really simple...

1. boil red potatoes until fork tender

2. place cooked potatoes on olive oiled cookie sheet -- giving space around each potato

3. flatten twice with a potato masher - turning the masher a different direction the second time.

4. 'baste' potato with olive oil

5. sprinkle generously with kosher salt and pepper

6. top with chopped fresh herbs of your choice, rosemary, thyme, basil, etc.

7. bake in a hot oven 450 degrees for 20-25 minutes or until crispy and golden

Complete the menu:  wedge of iceberg lettuce & steak

(serve leftovers, if there are any with scrambled eggs the next morning!)
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Best Limeade

Resource: Our Vested Life (get step by step, with pictures)
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Whipped Sweet Potatoes

Resource:  Our Vested Life -- her posts are so fun, you gotta get the recipe there!

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Rice Seasoning Mix

This rice had great flavor -- I added a little butter at the end, because I thought it looked just a little dry.  Next time, I might try adding a little at the beginning.  I cooked it in the rice cooker, and it turned out great! 

Rated: 4 out of 5 by 8 members

Prep Time: 5 Minutes
Ready In: 5 Minutes
Yields: 40 servings

INGREDIENTS:
1 cup sliced almonds, coarsely
chopped
1/2 cup chicken bouillon
granules
1/2 cup dried parsley flakes
1 tablespoon dried basil
1 tablespoon dill weed
1 tablespoon dried minced
onion
1 teaspoon seasoned salt
1 teaspoon garlic powder
1 teaspoon lemon-pepper
seasoning

ADDITIONAL INGREDIENTS:
1 cup uncooked long grain rice
2 cups water

DIRECTIONS:
1. Combine the first nine ingredients. Store in an airtight container. Yield: 10 batches (2 cups total).

From Allrecipes.com Submitted by: Linnea Rein. "'With rice and this mix on hand, you can whip up a tasty side dish whenever you need one,' says Linnea Rein from Topeka, Kansas. 'It goes with any meat and has superb flavor.'"
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Pasta with Roasted Cauliflower

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Ingredients

Serves 4
Coarse salt and ground pepper
1 head cauliflower (about 2 1/2 pounds), cored and broken into small florets
1 medium red onion, halved and cut into thin wedges
5 garlic cloves, peeled and halved
1/4 cup olive oil
4 slices white sandwich bread
12 ounces cavatappi or other short pasta
1/4 cup grated Parmesan, plus more for serving (optional)
1/4 cup fresh parsley, chopped
Directions

Preheat oven to 475 degrees, with racks in upper and lower thirds. Set a large pot of salted water to boil. On a rimmed baking sheet, toss cauliflower, onion, and garlic with 2 tablespoons oil; season with salt and pepper. Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.
Meanwhile, in a food processor, combine bread and remaining 2 tablespoons oil; pulse until coarse crumbs form. Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.
Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot. Add cauliflower mixture, Parmesan, and parsley; toss to combine. Tossing pasta, gradually add enough pasta water to form a thin sauce that coats pasta. Serve topped with breadcrumbs and, if desired, more Parmesan.
Helpful Hint

Cauliflower tastes surprisingly nutty and sweet when roasted. Break it up into small florets to help it cook quickly. We like cavatappi, but any short pasta will work.

From MarthaStewart

Bok choy with five - spice sauce

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from Cooking Light 9/08

Combine in a skillet & bring to a boil:

1 c fat free less sodium chicken broth

1/4 tsp five-spice powder

Add cover and cook 3 minutes or until tender crisp:

4 baby bok choy halves in a single layer.

Remove boy choy.  Stir in the following and cook  until reduced to 1/4 cup:

1 Tbsp low sodium soy sauce

2 tsp rice vinegar

1/4 tsp crushed red pepper.

Serve sauce with bok choy.

Patrice's Potatoes

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Patrice’s Potatoes

8-10 medium sized red potatoes, thinly sliced
1/2 cube butter, melted
1/4 C olive oil
1/2 tsp garlic powder
1 tsp cayenne powder
2 tsp mild chili powder
1 Tbsp Worcestershire sauce

Mix above ingredients and toss with thin sliced potatoes. Place on a cookie sheet. Bake at 500 degrees for 7-10 minutes, then turn potatoes and bake another 7-10 minutes until desired crispness.

Broccoli and Garlic Penne

Cook: 20 mins
Ready in: 20 mins

1 cup Swanson® Chicken Broth
1/2 tsp. dried basil leaves , crushed
1/8 tsp. ground black pepper
2 cloves garlic , minced
3 cups broccoli flowerets
4 1/2 cups hot cooked penne pasta (medium tube­shaped pasta), cooked without salt
1 tbsp. lemon juice
2 tbsp. grated Parmesan cheese

Cooking Instructions
MIX broth, basil, pepper, garlic and broccoli in skillet. Heat to a boil. Cover and cook over low heat for 3 min. or until broccoli is tender­crisp. ADD pasta and lemon juice. Toss to coat. Serve with cheese.

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Veggie Rice Pilaf

1/4 large red bell pepper, chopped
1/4 large green bell pepper,chopped
1/4 large onion, chopped
1/2 cup carrots, chopped
1 large clove garlic, pressed or minced
1 cup chicken broth
1 cup brown rice
salt and pepper

Begin by cooking the rice and set aside. Then finely chop all the vegetables. Heat a skillet over medium heat with about 2 Tbsp olive oil. Add chopped veggies to the pan and saute 2-3 minutes. Add 1/2 cup chicken broth and let simmer another 3 minutes or so. Add the pressed garlic and stir. Last, stir in the cooked rice, remaining broth, salt, and pepper. Let cook another 3-5 minutes until some of the broth is absorbed. Serve warm.

CrockPot Refried Beans (cheap & delicious!)

Soak your dried pinto beans in your crockpot in the fridge overnight. (Fill it half full with beans and cover to top with water. For a yummy variation add 2 handfulls of black beans.) Drain water and rinse beans. Put back in crockpot and fill to top with water. Cook on high for 8 hours--make sure it never runs out of water. Drain some of the excess liquid, but keep liquid in a separate container. Add 1-2 tsp. salt and 1-3 TBS butter and about 1 cup mild salsa. Blend with hand mixer until mostly smooth. Add additional reserved liquid if it is not desired consistency. Serve with tacos, burritos, eggs or any other dishes you eat beans with. Delicious and so very, very cheap. You will never buy refried beans again!
bsolutely you can freeze the refried beans! (I should've added that, sorry. ) I always divide it up into smaller containers that we get out as we need to use them. You can defrost them easily. I think refried beans are one of those magic freezer foods that seems to stay good in the freezer for forever. I have even frozen them in ziploc bags to keep them compact and small. They're great to take that way camping.

One last tip--cooking beans in the house is very aromatic. My Dad and sisters love the smell, but I think it is overwhelming. I always cook mine in the crockpot on the back porch in good weather and in the garage in bad.