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So, this happened. And was delicious! July 31, 2015

Filed under: Recipe — Desiree @ 3:35 pm
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Featured image

Stuffed Acorn Squash.

Serves 4

(Double, triple as necessary)

2 acorn squash (.98), halved

1/2 pound of Ground Meat

1 cup short grain brown rice (.60)

1 tbsp olive oil

¼ onion, sautéed (.05)

1 cup mushrooms, sautéed (1.25)

1 carrot, peeled, chopped roughly, and steamed (.38/.25=.10)

1 cup winter greens, chopped roughly and steamed (.50)

¼ cup vegetable broth (.50)

2 tbsp  butter, melted

1 tbsp fresh thyme, chopped finely

1 tbsp fresh sage, chopped finely

salt and pepper to taste

Directions

Cut the squashes in half and roast for about 25 minutes on 350 degrees.

Cook the rice in the rice cooker according to directions.

Sauté meat and onion in olive oil until softened. Add in mushrooms for the last five minutes of cooking.

Steam carrots and winter greens for a short period of time.

Combine broth, butter, thyme, sage, salt, and pepper in a separate bowl.

Combine rice, sautéed veggies, steamed veggies, and broth mixture in a large bowl. Mix thoroughly.

Stuff mixture inside each squash half.  Bake for 15 to 20 minutes.

 

Long time – no see! July 21, 2014

Filed under: Healthy,Recipe,Uncategorized — Desiree @ 9:41 pm

Yeah, I’ve been a bit MIA.  Just a bit… (Understatement!!!)

 

So, I’m going to share with you one of my favoritest snacks ever right now.  SOOOO filling and actually good for you!

Yes, really!

SQ Quinoa Salad

This is my SW Quinoa Salad.  I have a to-die-for black bean and corn salsa recipe so I got creative one day and added quinoa.  I will never look back.

Quinoa is all the rage right now.  According to HuffingtonPost: (http://www.huffingtonpost.com/2014/07/17/quinoa-popular_n_5596018.html)

” …quinoa has three dietary trends to thank for its popularity boost. First, quinoa is a great gluten-free option that’s riding the recent gluten-free diet trend. Second, it is also considered a “superfood” from a marketing standpoint because it is nutritionally dense. And third, its status as a complete protein (because it has all nine of essential amino acids) caters to the ever-growing population of vegetarians and vegans, as well as those who are just trying to eat less meat. Since the grain shares the properties of all three of these health food trends at once, quinoa could be here to stay.”

 

The recipe couldn’t be more simple.  It’s open a bunch of cans, chop up a few things, omit what you don’t want, add something else.  Completely customizable.  Or delicious just this way!

I eat this a variety of ways.  With tortilla chips.  With a spoon and dig right in.  Mixed in with scrambled eggs.  As a dressing for my taco salad… I could go on and on…

 Just believe me and make some for yourself.

 

Ingredients:

Servings:
20(ish)

2 (15 ounce) cans diced tomatoes with jalapenos
2 (15 ounce) cans white corn
2 (15 ounce) cans black beans
1 bunch fresh cilantro
1 medium red onion
1 bunch green onion
1 cup cooked quinoa, cooled
1/4 cup red wine vinegar
1/4 cup olive oil or 1/4 cup grapeseed oil
Directions:

1
Combine all ingredients into a large bowl and mix well to combine flavors. Refrigerate to allow flavors to meld.
2
Eat as a stand alone salad or dip into it with tortilla chips! Also great used as salsa!
3
Very easy to leave out ingredients, or add your favorite flavors. I’ve made this without onion products with zero problems and lots of flavor.

You can find nutritional facts and other tidbits here: http://www.food.com/recipe/sw-quinoa-salad-517393 (yes, this is my recipe!)

 

 

Stuffed Squash – 2 varieties! October 15, 2011

Filed under: Healthy,Recipe — Desiree @ 2:03 pm
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Stuffed Acorn Squash:

(I doubled this)
2 acorn squash, halved
1/2 pound of Ground Meat, any variety
1 cup short grain brown rice
1 tbsp olive oil
¼ onion, sautéed
1 cup mushrooms, sautéed
1 carrot, peeled, chopped roughly, and steamed
1 cup spinach, chopped
¼ cup vegetable broth, or 1 Tbsp Better Than Bullion
2 tbsp  butter, melted
1 tbsp fresh thyme, chopped finely
1 tbsp fresh sage, chopped finely
salt and pepper to taste

Directions

  • Cut the squashes in half and roast for about 25 minutes on 350 degrees.
  • Cook the rice in the rice cooker according to directions.
  • Sauté meat and onion in olive oil until softened. Add in mushrooms and spinach for the last five minutes of cooking.
  • Steam carrots  for a short period of time.
  • Combine broth, butter, thyme, sage, salt, and pepper in a separate bowl.
  • Combine rice, sautéed veggies, steamed veggies, and broth mixture in a large bowl. Mix thoroughly.
  • Stuff mixture inside each squash half.  Bake for 15 to 20 minutes.

*Will post pictures later, when I find them!*

 

Stuffed Zucchini/ AKA Zucchini Boats

Ingredients:

2 zucchinis (plus chopped meat from other squashes)
1 onion
2 chopped garlic cloves
1 cup spinach, chopped
1 tbsp sour cream
1 egg
bread crumbs
salt & pepper, to taste
Parmesan cheese
half pound of bacon, chopped and fully cooked

Directions:

  • Preheat your oven to 400 (200C).
  • Wash zucchini, cut in half, lengthwise
  • scoop out zucchini innards, and coursely chop
  • chop up meat from any other squashes
  • (wring out excess moisture from squash guts)
  • combine all ingredients, and spoon into zucchini.
  • Place in baking dish or sheet and cover with foil
  • Bake for 35 minutes and remove foil, baking for an additional 15 minutes.
  • Enjoy!
Unfortunately, I have no “finished” photo, we were HUNGRY!  But here it is before it was popped into the oven:
Stuffed Zucchini

Before baking

It was good…

 

Menu, recipes and control. August 9, 2011

Filed under: Menu,Recipe — Desiree @ 10:45 am
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I recently started a new job where I work 2nd shift, most commonly referred to as “swing.”  It starts at 1pm and gets over, well, when I’m done.  Sometime between 9:30 and the next day.  (Last night I clocked out at 11:16.  I think)

Anyway, I’ve been meaning to implement the family control journal for a few years now but really lacked any motivation.  I originally got the idea from flylady.net.  I recently bought a set of journal/planning pages from Etsy and got re-motivated.  I then mashed the two ideas/formats together and came up with this:

(As we start using this I will share how it’s working and how to make your own customizable family planning center)

Since I do get to come home for lunch/dinner (kind of) I will try to prep dinner if it’s not already in the crock pot.  Jason works long, hard hours and right now he’s commuting 2 hours a day (until next week!  YAY!) so I don’t want him to have to deal too much with meal making if he doesn’t have too.

So, lots of crock pot and casseroles it is!  The casseroles are easy because I can prep and assemble and then slide it into the fridge and when Jason’s ready, or when I pop in at my lunch break I can put the dish in the oven, turn it on and let it works it’s oven-magic.  Don’t do this with glass dishes.  I made that mistake once, it was a bbq rib disaster.  Stoneware is the way to go with this.

Here is this week’s menu and recipes:

Sunday:  Shepherd’s Pie
Easy peasy: brown up ground turkey (cook it all the way!) add some frozen veggies, add a soup base (like low sodium cream of mushroom) and place that in 9×11 casserole.  Make up some  mashed potatoes and spoon over the top.  Bake for 40 minutes at 350 degrees, sprinkle cheese over the top and bake for an additional 10 minutes.  I used swiss cheese and it was yummy!

Monday: CP Cashew Chicken over rice   I will repost a better link by the end of the week.

Tuesday: Pork Carnita tacos
Pork shoulder roast in crock pot.  Add whatever seasonings you want!  Mole, crushed red peppers, garlic, onions, etc.  When done (8-10 hours) shred with fork and serve with regular taco toppings ie:  shredded lettuce, sour cream, shredded cheese, avacado, etc.

Wednesday: CP Beef Stroganoff with noodles
I use Smart Taste noodles that have added calcium and fiber!  Stock up when they are on sale!

Thursday:  CP Macaroni and Cheese   I use regular medium cheddar cheese instead of sharp.

Friday: Potato Soup   Don’t want cheese or ham? Leave it out!  GOOD recipe!

Saturday: Baked Chicken and Cheese Risotto
1 can cream of mushroom soup, low sodium (or make your own creamy mushroom sauce!)
1.25 cups water
1/2  cup milk
1.5 cup frozen mixed veggies
2 pound skinless, boneless chicken breasts, cut into bite size pieces
1/3 cup shredded mozzarella cheese
1/3 cup shredded swiss cheese
4 Tbsp grated parmesan cheese
1 cup uncooked Arborio (risotto) or regular long grain rice

1. Stir the soup, water, milk, veggies, chicken, cheeses and rice into a 13×9 baking dish.  Cover with foil.
2. Bake at 400 degrees for 35 minutes.  Uncover the dish and stir.
3. Bake for 10 minutes more or until hot and rice is tender but still firm.  Let the risotto stand for 5 minutes before service.
Delicious with homemade bread and salad!

 

Menu for 4.10 – 4.17.11 April 10, 2011

Sunday: Cheesy Penne Pasta Smoked Sausage Casserole
Monday: Sausage & Ravioli Bake
Tuesday: Crispy Chicken Burritos
Wednesday: Crock Pot Chicken Cassoulet
Thursday: Chicken with Cheesy Chili Sauce (Carry over from last week)
Friday: Burgers and Fries
Saturday: Chili
Sunday: Roasted Chicken with Mashed Potatoes, Gravy & Broccoli

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Crispy Chicken Burritos (A Copy Cat Recipe)

  • 3 pounds of Boneless, Skinless Chicken breast, boiled until done
  • A Brick of Cream Cheese, (Low-fat ok)
  • 1/2 cup of sour cream
  • green onions, chopped (a bunch)
  • taco seasoning, about 1 tsp
  • Garlic Pepper seasoning, to taste
  • 20 8 inch tortillas

Shred or chop chicken.  Mix with all ingredients except tortillas.  Assemble burritos by placing about 1/8 cup (I use a scoop from Pampered Chef and do 2 scoops) of chicken filling onto tortilla, roll like a burrito and place on cookie sheet sprayed with cooking spray.  Assemble until you run out of ingredients.  Spray assembled burritos and bake in oven at 375 degrees for 20 minutes, flipping once after 10 minutes.

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I was so upset while grocery shopping today.  It seemed like a lot of my every-week purchases have gone up in price.  I’m mostly upset because it seems like they never went down after the last gas hike, so now they are just adding to it.  I was especially floored with the price of milk.  It’s gone up $.49/gallon in 4 weeks.  I spent $170.29 this week, which is about $40 more than I usually spend.  Add in extra gas expenses (simply because of the increase of gas prices and extra trips made) and this week is going to be EXPENSIVE!  This does not make for a happy me 😦

On a side note, anyone want to have a party so I can afford groceries and gas? lol… no, seriously…  www.partywithdesiree.com

 

I am the simplest complicated person I know September 20, 2010

Filed under: Recipe — Desiree @ 6:13 pm
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Seriously!  I’m not feeling well.  Don’t worry, I’m not going to die, I just have a cold.  So, obviously I’m female if I feel that way, right?

So anyway, I not totally up to par and I swear my cold medicine is making me paranoid.  It’s odd, but whatever.  It could totally explain a lot in this post if I tell you that upfront.

Where was I?  Oh, yeah, potato soup!

I love potato soup and have the simplest yet bestest tasting recipe ever.  But I can’t find it.  I’m sure the pig ate it sometime last winter.  The recipe, not the soup.  Dude, I put ham in the soup so it wouldn’t be very kosher to feed it to Kosher.  (hee hee, that was FUNNY!)

Oh, soup recipe.  So I’m pretty sure I remember how it went.  It really is strange I can’t find a back-up copy anywhere, not my blog, not by recipe storage, not even my OneNote.  Bizarre I tell you!  So I’ll figure/remember it as I go, right?

So as I’m gathering ingredients all of a sudden I don’t want ham, I want turkey bacon.  And OOOOH – this leftover chicken would be nummy!  Hmmm… do I have any bullion paste left?  Oh, there it is.  Phew!  Corn or no corn?  No corn.

So, you see how this is going.  So random and I’m a bit worried how it’s going to come out.

But it smells divine!

 

Back-to-school breakfast September 8, 2010

Filed under: Recipe — Desiree @ 10:00 am
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Stuffed French Toast.  Yummm

Here is what I made the boys on the official back-to-school day!

Stuffed Peanut Butter and Banana French Toast!

Ingredients

  • Bread, 24 slices
  • Peanut Butter
  • Banana, 2 (sliced very thin)
  • 6 eggs
  • 1/2 cup milk
  • 2 Tbsp sugar
  • Jelly (for Jaizy who doesn’t like bananas!)

Spread one side of all the bread with peanut butter and layer half of them with thinly sliced bananas.  Smash on the other slices to form a peanut butter and banana “sandwich.”

Whip up some eggs in a shallow container and mix in milk and sugar.  Dredge each “sandwich” into egg mixture and place on griddle, set to about 300 degrees.

Cook like you would normally cook French Toast and serve with either applesauce or syrup!  Yum!

Jaizy’s:  Silly girl doesn’t like bananas so I just made up a peanut butter and jelly sandwich (I wish I had some fresh strawberries, that would have been GOOD)  and cooked as described above.

This is also good with chocolate chips or Nutella instead of banana slices for an ultra decadent breakfast or dessert!  You could top with whipped cream and drizzle with chocolate syrup!