Tuesday, February 21, 2017

Black Bean and Butternut Squash Enchilada Casserole


Ingredients




    Roasted Butternut Squash
  • 4-5 cups butternut squash, cubed (store-bought, or make your own - see recipe below)
  • 2 tablespoons olive oil
  • salt
  • Vegetable mixture:
  • 1/2 onion, chopped
  • 1 tablespoon olive oil
  • 1 green bell pepper, chopped into cubes
  • 1 red bell pepper , chopped into cubes
  • 1 teaspoon cumin, or more
  • 1 teaspoon chili powder, or more
  • salt
  • 1 can corn, rinsed
  • 1 can black beans, rinsed and drained
  • 1/4 teaspoon and 1/8 teaspoon salt
  • Ingredient for assembling the casserole:
  • 1 cup salsa (to go on the bottom of the casserole dish)
  • 12 corn tortillas, 6 inch diameter (4 corn tortillas per each of 3 layers)
  • 1 and 1/2 cups sour cream (1/2 cup sour cream for each of 3 layers)
  • 1 cup enchilada sauce (if you're gluten free, make sure to buy the sauce without gluten!)
  • 1 and 1/2 and 1/4 cups Mozzarella cheese (1/2 cup mozzarella cheese for each layer plus extra on top)
Instructions



    Roasted butternut squash:
  1. Preheat the oven to 375 F. Line the baking sheet with aluminum foil and grease with 1 tablespoon of olive oil.
  2. Peel the squash and slice it into 3/4 inch cubes. You will only need about 1/2 of the medium size squash. Toss the squash cubes in a large bowl with 2 tablespoons olive oil and generously sprinkle with salt.
  3. Put butternut squash on the greased baking sheet and roast for about 30 minutes, until soft. Flip the squash cubes over midway through baking. Let it cool slightly.
  4. Roasting vegetables on the stove top:
  5. Heat 1 tablespoon of olive oil in a large skillet on medium-high heat. Add chopped onion, chopped green bell pepper, and chopped red bell pepper, 1 teaspoon cumin, and 1 teaspoon chili powder, and roast the vegetables in olive oil and spices on high heat until charred just a bit. Mid-way through, add corn, then rinsed and drained black beans. Add roasted butternut squash. Season with 1/4 teaspoon + 1/8 teaspoon salt and taste. Add more salt if needed. Add more chili powder or cumin, than indicated in the recipe, if needed.
  6. Assembling the casserole:
  7. I used a casserole dish 11 inches long x 8.5 inches wide x 3 inches deep. Add 1 cup of salsa to the bottom of this 3 inch deep casserole dish and spread to coat the bottom evenly. Top with 4 tortillas, overlapping to cover the bottom of the casserole dish.
  8. Spread 1/3 of the vegetable mixture over the tortillas. Top with 1/2 cup sour cream, dropping it in small dollops all over, then carefully spreading it over the veggies. Sprinkle with 1/2 cup Mozzarella cheese. Top with 4 tortillas.
  9. Spread 1/3 of the vegetable mixture over the tortillas. Top with 1/2 cup sour cream, dropping it in small dollops all over, then spreading it carefully over the veggies. Pour 1/2 cup enchilada sauce evenly all over, at the same time spreading sour cream evenly all over. Sprinkle with 1/2 cup Mozzarella cheese. Top with 4 tortillas.
  10. Spread 1/3 of the vegetable mixture over the tortillas. Top with 1/2 cup sour cream, dropping it in small dollops all over, then spreading it carefully. Pour 1/2 cup enchilada sauce evenly all over, spreading sour cream evenly all over. Sprinkle with 1/2 and 1/4 cups Mozzarella cheese. Cover with foil.
  11. Bake at 375 F for 25 minutes covered, then remove foil, and bake for 10 more minutes uncovered.



Friday, February 10, 2017

Made Mongolian Beef tonight /w rice and broccoli.

Made Mongolian Beef tonight /w rice and broccoli.


RECIPE
1111
MONGOLIAN BEEF


INGREDIENTS




Marinade for the Meat
1 lb. Beef chuck
2 Tbs.Shaoxing wine (Chinese cooking wine)
¼ cup Corn starch
1 tsp. Baking soda
1 Egg
⅛ tsp. Black pepper
The Sauce
¼ cup Soy sauce
¼ cup Cold water
¼ cup Sugar
8 Cloves garlic
2-4 green onions
Frying oil (approximately 2 cups)
2 Tbs. Cooking oil
Toasted sesame seeds to taste

DIRECTIONS




In a mixing bowl, combine all ingredients of Marinade for the Meat; Mix well until you don’t see any lumps. Set aside
.
In another mixing bowl, combine the 3 ingredients for the Sauce; whisk until sugar has dissolved. Set aside
Roughly chop garlic, set aside. Cut top end and root of green onions. Cut into halves lengthwise and then cut into 2 inches long pieces. Set aside.
Pour frying oil into your wok, at least 1½ to 2 inches deep. Heat oil over high heat.
Add half amount of beef into wok, and stir with a spatula to separate them. We are doing batches so beef will cook evenly quicker. Cook about 2 to 3 minutes or until beef is cooked and golden brown. Repeat with rest of beef. Set aside.
Pour oil from wok leaving about over 2 Tbs. cooking oil. Add chopped garlic and stir fry until you can smell fragrance of garlic, about 45 second to 1 minute on high heat.
Add fried beef into wok, stir fry with garlic and oil. About 45 second to 1 minute.
Add sauce, and stir fry for about 2 to 3 minutes or until meat has absorbed most of sauce.
Now add green onions, and stir try one last time, for about 30 second to 1 minute. Top with toasted sesame seeds prior to serving.

Wednesday, January 18, 2017

Yummy rice recipe


yummy rice 





Yesterday was my birthday,being njaanuary I decided to cook yummy food at the comfort of my home
Pork,vegetable rice,some veges,potatoes and juice,I really enjoyed my day
Pork recipe
Marinated the pork with ground garlic,ginger(optional),dark soy sauce and spices of choice
Stored for 2 hours
Put some oil in a pan then added the marinated pork
Let cook then turned
Let cook further then drained the excess oil.
Put onions,let cook a little then added tomato and tomato paste,let cook
Added Choma sauce,you can do sauce of your choice
Served hot can be eaten with ugali or rice
Rice






Soak your rice of choice for about 5minutes,wash and set aside
Put some oil in a sufuria,add the rice some salt and cold water,let cook when rice is almost ready,reduce the heat
Set rice aside chop vegetables,in my case I used red,yellow capsicum (hoho) and had preboiled peas in water with salt
I put raw but you can sauté in a little oil then mix the rice with vegetables in a bowl using a fork
Potatoes
Boil the potatoes,don't overcook,run them in cold water so that they don't overcook
Cook onions,garlic then add tomato and tomato paste,let cook,add spices of choice,let cook serve
Can be eaten alone or with accompaniments of choice
Veges
Chop French beans and carrots,
Add oil in a pan,add garlic plus onions
Then add the veges and fry
Serve with rice
Enjoy my dear






Saturday, December 31, 2016

Croissant stuffed cheesesteak

Croissant stuffed cheese steak 


ingredients Croissant stuffed cheese steak  :




Dough :
1 egg 
1/4 butter cup 
1 teaspoon yeast bread 
1/2 cup warm water
3 cups flour 
1/2 teaspoon sugar
1 teaspoon salt 
Stuffing :
1/4 kilo meat
1/2 head cabbage
1/4 chopped onion
1/4 cup chopped parsley
1 hard-boiled egg
1 teaspoon black pepper
1 teaspoon red pepper
Teaspoon seasoning Seeder
1 teaspoon salt

Directions  Croissant stuffed cheese steak 

1 for prepare the dough , dissolve teaspoon of yeast bread  in 1 cup of warm water and leave it 10 min 
on boil  , mix flour with butter and the egg and add salt , sugar then  add yeast bread ,And knead components well until become coherent
 2 cover the dough with allimuniem paper  , then reserve it  In the refrigerator for 4 hours 
 3  In a frying pan on the fire , put cabbage , parsley ,onion , and add to all one water cup , And leave until vegetables wilt
4 add meat Seasoned spices , then leave on fire to mature , with Stirring from time to time.
5 cut the hard-boiled egg and distribute On top of the Stuffing 
6 Supplying dough  then distribute Stuffing  on it and  the wrap like bread  .
Placed in a tray ,Brush with butter , then put In the oven for 30 minutes 
and this is our recipe of Croissant stuffed cheese steak , dont forget to share with your friends thank you for your visit .






Tuesday, December 27, 2016

Pumpkin Chocolate Chip Energy Balls

       

      Pumpkin Chocolate Chip Energy Balls







  Ingredients


  • 3 cups dry, uncooked oatmeal (I used gluten-free thick cut oats)
  • 1 cup all-natural Pumpkin Puree
  • 1 cup all-natural Peanut butter, or Almond butter
  • 2/3 cup pure maple syrup or raw honey
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/2 Tbsp vanilla extract
  • 4-6 Tbsp ground flax seeds (if ‘dough’ seems too wet, then I add more ground flax, if it’s too dry, add less…start with a smaller quantity)
  • 1 cup small chopped walnuts, chopped almonds, chopped peanuts, coconut flakes, or any combination of mix-ins that equal 1 cup total.
  • 1/2 cup mini dark chocolate chips. You could use dark chocolate/cacao pieces, or just skip them altogether.


Instructions







  1. Combine all ingredients together in a medium bowl until very thoroughly mixed.
  2. Roll into balls of about 1″ in diameter (mine were a bit larger). Pumpkin Chocolate Chip Energy Balls Prep 
  3. Place on a cookie sheet covered in parchment paper & freeze one hour.
  4. Store in an airtight container and keep refrigerated for up to 1 week.             




Saturday, December 24, 2016

The best way to boil eggs

The best way to boil eggs













Ingredients : 


 EGGS
 WATER

DIRECTIONS :

1 : on the first we put eggs in boil then we add to it cold water 


2 :put the boil on high heat then we leave it until boiling and poweroff water , then we cover the boil and we leave it for 20 min 

3: after get rid of hot water and fill the pot with cold water , ( this step is necessary for to cool the eggs 

4 : Peel the egg


5 : Cut the egg and note the difference 

this is my our trick for today see you tommorow 
thanks for you dont forget share with your friends 
thanks