Sunday, November 13, 2011

Stoner Cooking

Beef Fajitas

Makes: 4 servings
Prep: 25 mins
Start to Finish: 55 mins


2 tablespoons lime juice
1 tablespoon honey
1 tablespoon vegetable oil
2 teaspoons chili powder
2 clovesgarlic, finely chopped

3/4 pound lean boneless beef top round steak, slightly frozen, cut into thin strips
1 onion, thinly sliced
1 red or green bell pepper, cut into strips
1 teaspoon cornstarch
1/4 cup cold water
1/3 cup guacamole
4 Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package), heated
cup Old El Paso® salsa (any variety)

1. In medium nonmetal bowl, stir together all marinade ingredients. Add beef strips; stir to coat. Cover; refrigerate 30 minutes to marinate, stirring occasionally.

2. Spray 12-inch nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add beef and marinade; cook and stir 2 minutes. Add onion and bell pepper; cook and stir 3 to 4 minutes or until vegetables are crisp-tender and beef is no longer pink. In small bowl, stir cornstarch and cold water until smooth. Add to beef mixture; cook and stir 1 to 2 minutes or until thickened.

3. To serve, spoon 1/4 of guacamole down center of each tortilla. Top each with 1/4 of beef mixture. Top with salsa. Fold bottom edge of tortilla toward center; fold 2 sides toward center, slightly overlapping.

Nutrition Facts (Beef Fajitas)

Servings Per Recipe 4
Calories 360, Protein(gm) 24, Carbohydrate(gm) 37, Fat, total(gm) 13, Cholesterol(mg) 50, Saturated fat(gm) 3,Dietary Fiber, total(gm) 3, Sugar, total(gm) 8, Vitamin A(RE) 309, Vitamin C(mg) 35,Sodium(mg) 600, Calcium(DV %) 81, Iron(DV %) 4, Percent Daily Values are based on a 2,000 calorie diet


Huevos Rancheros

Serves 2 (easily doubles, triples, etc)

2 handfuls tortilla chips
1 ripe avocado
2 tsp minced red onion
1.5 tsp lime juice
1 tsp minced jalapeno
salt and pepper
1/2 cup chopped tomato (season with salt and pepper)
1 cup pinto or black beans (I use canned beans)
2 eggs
2 tbsp Mexican crumbling cheese, like queso fresco or cotija, or pepper jack
1 tbsp olive oil
chopped parsley or cilantro, for garnish (optional)

Start by setting down one layer of tortilla chips down on the plate.

Mash the avocado with the red onion, lime juice, and jalapeno. Season to taste with salt and pepper (avocado tends to need a fair amount of salt). Spread it over the chips.

For the 1/2 cup of chopped tomatoes, you want to end up with almost a salsa consistency. Season it with salt and pepper, and sprinkle over the guacamole.

Mash up the beans and season with pepper (they should already be salted). Sprinkle over the cheese.

To fry the eggs, heat up a nonstick skillet over medium heat. When the pan is hot, add the oil and crack each egg into the pan (if your pan is hot enough, the white should set immediately so the yolk stays centered). If the whites aren’t setting quickly enough on top, cover the pan with a lid so the top cooks a little bit, but make sure not to overcook the egg yolk.

Set your egg on top of each plate and enjoy!


3 Lasagnas from

Turkey Sausage-Spinach Lasagna with Spicy Tomato Sauce
Bon Appétit | March 1999

Makes 6 to 8 servings

1 tablespoon olive oil
1 1/4 pounds hot Italian turkey sausages, casings removed
Spicy Tomato Sauce
1 15-ounce container ricotta cheese
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
1 3/4 cups grated Parmesan cheese
2 large eggs
3 tablespoons whipping cream
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
9 uncooked lasagna noodles
3 cups shredded provolone cheese (about 12 ounces)


Heat oil in large skillet over medium heat. Add sausages; sauté until brown, using fork to break up meat into coarse pieces, about 7 minutes. Add Spicy Tomato Sauce. Simmer 5 minutes.

Position rack in center of oven; preheat to 375°F. Whisk ricotta, spinach, 1 cup Parmesan, eggs, cream, basil, oregano and pepper in large bowl. Set aside. Spoon 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Place 3 noodles over sauce in single layer. Spread 1 cup sauce over noodles. Spoon 1 cup ricotta mixture over sauce. Sprinkle 1/4 cup Parmesan and 1 cup provolone over ricotta mixture. Repeat layering with 3 noodles, 1 cup sauce, 1 cup ricotta mixture, 1/4 cup Parmesan and 1 cup provolone. Arrange remaining 3 noodles over cheese. Spoon 1 cup sauce over noodles. Sprinkle remaining 1/4 cup Parmesan and 1 cup provolone over lasagna. Dollop remaining ricotta mixture atop lasagna. Spoon 2 1/2 cups sauce around ricotta dollops. Tightly cover baking dish with foil.

Bake lasagna 50 minutes; uncover and continue baking until noodles are tender and lasagna is hot and bubbly, about 25 minutes longer. Let lasagna stand 15 minutes before serving. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered with foil, in 350°F. oven about 45 minutes.)

Meanwhile, rewarm remaining sauce in small saucepan over medium heat. Serve lasagna, passing remaining sauce.

Cheesy Chicken and Mushroom Lasagne
Gourmet | March 2009
Kay Chun

Makes 4 servings

active time: 35 min
total time: 1 1/2 hr


1 (10-ounce) package cremini or white mushrooms, thinly sliced
3 garlic cloves, minced
1 tablespoon olive oil
5 tablespoons unsalted butter, divided
1/2 cup dry white wine
1/2 roast chicken, skin discarded, meat shredded (about 2 1/4 cups), and carcass reserved for stock
3 1/2 cups whole milk
1/4 cup all-purpose flour
2 teaspoons thyme leaves
3/4 cup grated Parmigiano-Reggiano
12 Barilla no-boil egg lasagne noodles (less than a 9-ounce package)
1 1/2 cups coarsely grated Gruyère (3 ounces)

Equipment: an 8-inch square baking pan

Preheat oven to 425° with rack in middle.

Cook mushrooms, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in oil and 1 tablespoon butter in a 4-quart heavy saucepan over medium heat, stirring occasionally, until mushrooms are softened, about 3 minutes. Add wine and simmer briskly 2 minutes. Transfer mushroom mixture to a large bowl and stir in chicken. (Set aside saucepan.)

Bring milk to a bare simmer in a medium saucepan. Melt remaining 4 tablespoons butter in 4-quart saucepan over medium-low heat. Add flour and cook roux, whisking constantly, 3 minutes. Add hot milk in a slow stream, whisking constantly. Add thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper and simmer, whisking occasionally, until thickened, 5 to 6 minutes. Remove from heat and reserve 1 cup sauce. Stir parmesan into sauce remaining in pan, then stir into mushroom filling.

Pour half of reserved plain sauce into baking pan, spreading evenly to coat bottom. Add 3 lasagne sheets, overlapping slightly, and one third of mushroom filling, spreading evenly, then sprinkle one fourth of Gruyère over top. Repeat 2 times. Top with remaining 3 lasagne sheets and remaining plain sauce, spreading evenly. Sprinkle with remaining Gruyère.

Cover with foil, tenting slightly to prevent foil from touching top of lasagne but sealing all around edge, and bake 30 minutes. Remove foil and bake until cheese is golden, about 15 minutes more. Let lasagne stand 10 minutes before serving.

Greek-Style Lamb and Eggplant Lasagne
Gourmet | December 1995

Serves 8 as a main course


2 pounds eggplant (about 2 medium)
olive oil for brushing

For meat sauce
2 large onions, chopped (about 2 cups)
3 garlic cloves, minced
2 tablespoons olive oil
1 1/2 pounds ground lamb (preferably 10% fat)
a 28- to 32-ounce can whole tomatoes with juice
2 tablespoons tomato paste
1 teaspoon cinnamon
1/8 teaspoon ground allspice

For white sauce
1/2 stick (1/4 cup) unsalted butter
5 tablespoons all-purpose flour
4 cups milk
1 large egg, lightly beaten

an 8-ounce package feta, crumbled (about 1 1/2 cups)
twelve 7- by 3 1/2-inch sheets dry no-boil lasagne pasta


Cut eggplant lengthwise into 1/3-inch-thick slices and sprinkle slices on both sides with salt. Arrange eggplant in a large colander and weight it with a heavy bowl. Drain eggplant 1 hour. Remove bowl and pat eggplant dry.

Set broiler rack so that eggplant will be about 4 inches from heat and preheat broiler.

Arrange eggplant in one layer in oiled shallow baking pans and brush with oil. Broil eggplant until golden, about 3 minutes on each side.

Make meat sauce:

In a large heavy non-stick skillet cook onions and garlic in oil over moderate heat, stirring, until softened. Add lamb and cook, stirring to break up, until it is no longer pink, about 3 minutes. Stir in remaining meat sauce ingredients and salt and pepper to taste and simmer, uncovered, 30 minutes. Meat sauce may be made 3 days ahead, cooled completely, and chilled, covered.

Make white sauce while meat sauce is cooking:
In a heavy saucepan melt butter over moderately low heat and whisk in flour until smooth. Cook roux, whisking, 3 minutes. Whisk in milk in a stream and salt and pepper to taste and simmer, whisking occasionally, 5 minutes, or until thick. Whisk in egg, whisking vigorously, and simmer sauce, whisking, 1 minute. White sauce may be made 2 days ahead and chilled, its surface covered with plastic wrap.

Preheat oven to 375°F.

Pour 1 cup meat sauce into a flame-proof baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Spread about 1 1/2 cups meat sauce over pasta and arrange 1 layer broiled eggplant on top. Gently spread about 1/2 cup white sauce over eggplant and sprinkle with about 1/3 cup feta. Make 2 more layers in same manner, beginning and ending with pasta. Spread remaining white sauce evenly over top pasta layer, making sure pasta is completely covered, and sprinkle with remaining feta.

Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling.

Set broiler rack so that lasagne will be about 4 inches from heat and preheat broiler.

Broil lasagna 1 to 2 minutes, or until golden. Let lasagne stand 5 minutes before serving.


Chicken BLT Pizza

This pizza literally only takes minutes to prepare, yet it is so flavor packed with your favorite BLT toppings. The addition of chicken and creamy Savory Garlic cooking creme, will have your friends and family, or soon to be suitors ;) begging for more!

Prep time: 5 minutes |Cook time: 10 minutes |Total time: 15 minutes |Servings: 12•1

large pizza dough, uncooked
•10 ounce(s) of Philadelphia Savory Garlic Cooking Creme
•2 cup(s) of sliced cooked boneless, skinless chicken breast
•16 ounce(s) of cooked, crumbled bacon
•2 cup(s) of Kraft shredded monzzarella cheese
•1 to 1 1/2 cups chopped tomatoes
•1 to 1 1/2 cups sliced, chopped lettuce


1.Preheat oven to 450* Spread Philadelphia Savory Garlic Cooking Creme over pizza dough. leaving about 1 inch edge around the perimeter of pizza dough.

2.Sprinkle chicken, bacon, and mozzarella cheese, evenly over pizza surface. Bake for 10 minutes or until crust is browned and toppings are thoroughly heated through.

3.Sprinkle chopped tomatoes and lettuce evenly over the top of pizza. Enjoy!


Cream of Broccoli Soup

Serves 8


2 tbsp butter
1 whole onion, finely chopped
2 whole garlic cloves, minced
1 whole potato, peeled and cubed
7 cups chicken stock
1 bay leaf
1/2 tsp salt
1 whole broccoli head, cut into pieces
1 tablespoon lemon juice
1/4 tsp freshly grated nutmeg
3 whole egg yolks
1 cup sour cream, at room temperature
1 pinch salt, to taste
1 pinch white pepper, to taste
¼ cup Scallions greens, chopped, for garnish


In a large saucepan, melt the butter and cook the onion over moderately low heat until soft but not brown. Add the garlic for the last minute of cooking.

Add the potato, 5 cups of stock, bay leaf, and salt. Bring to a boil, lower the heat, and simmer, partially covered, until potato is just tender, about 10 minutes.

Add the broccoli and cook until just tender, about 5 minutes.

Remove the bay leaf and purée the mixture in a food processor or food mill. Return to the saucepan and add the remaining stock, lemon juice, and nutmeg. Bring the soup to a simmer.
In a small bowl, beat the egg yolks into the sour cream and whisk in a ladleful of hot soup. Whisk this mixture into the hot soup, stirring constantly, and cook over low heat until the soup thickens. Do not allow the soup to boil or the eggs will curdle. Add salt and pepper to taste. Serve in heated bowls and garnish with the scallion greens.


Shrimp Chili Cornbread Casserole

servings: 12

Here we make a low-fat shrimp and vegetable chili (which is quite tasty on its own) and top it with a layer of golden cornbread for a delicious casserole that can be made ahead. The dish serves 12, so it's just right for serving to a crowd gathered to watch a Sunday afternoon game on TV.

Recipe Nutrition

Per serving: 225 calories; 8 g fat (1 g saturated fat, 4 g mono unsaturated fat); 104 mg cholesterol; 24 g carbohydrates; 15 g protein; 3 g fiber; 522 mg sodium; 222 mg potassium Nutrition Bonus: Vitamin C (30% daily value), Iron & Vitamin A (15% dv).


2 teaspoons canola oil
1 large onion, chopped
1 medium green bell pepper, chopped
4 cloves garlic, minced
3 medium zucchini, diced (about 5 cups)
1 1/2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon salt
2 14-ounce cans no-salt-added diced tomatoes
1 1/2 pounds raw shrimp (41-50 per pound; see Ingredient Note), peeled and deveined
1/2 cup chopped fresh cilantro
Cornbread Topping
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup nonfat milk
1/4 cup canola oil
1 large egg
1 tablespoon honey


To prepare filling: Heat 2 teaspoons oil in a Dutch oven over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in zucchini; cook, stirring often, for 3 minutes. Stir in chili powder, cumin, cinnamon and 1 teaspoon salt; cook for 20 seconds. Pour in tomatoes and their juice; bring to a simmer. Remove from the heat. Stir in shrimp and cilantro. Pour into a 9-by-13-inch baking pan.

Preheat oven to 350°F.

To prepare cornbread topping: Whisk cornmeal, flour, baking powder and 1/2 teaspoon salt in a large bowl. Whisk milk, 1/4 cup oil, egg and honey in a medium bowl until smooth. Add the wet ingredients to the dry ingredients and stir just until moistened. Drop by heaping tablespoons over the shrimp mixture.

Bake the casserole, uncovered, until the top is browned and the filling is bubbling, 40 to 45 minutes. Let stand for 10 minutes before serving.
Ingredient note: Shrimp is usually sold by the number needed to make one pound. For example, 21-25 count means there will be 21 to 25 shrimp in a pound. Size names, such as large or extra large, are not standardized, so to be sure you're getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly.

Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America's more likely to be sustainably caught.


Aretha's Favorite Macaroni and Cheese

Heat oven to 350

Boil 1 lb macaroni noodles until al dente, set aside.

Butter or oil a 3 qt casserole dish.

Mix together in a small bowl and set aside:

1/2 cup Parmesan cheese, grated
1 cup grated American cheese or mild Cheddar Cheese (or any hard cheese you like)

Make 3 cups White sauce:

3 T. butter
3 T flour
1/2 cup onion, minced
2 1/2 cups hot milk
1 tsp thyme
1 or 2 bayleaves
1/2 tsp nutmeg

White Sauce Instructions:

You need an iron skillet to do this right. Heat the butter on medium high until it bubbles, add the minced onion and sauté over low heat for 3 or 4 minutes til it is soft and transluscent.

Stir in the flour, bit by bit, whisking madly as you do. This is making a "roux."

You'll start to get a yellow buttery flour-ball, and as you do, pour in the milk, bit by bit, whisking the whole time. Don't let it burn-- keep it low or med-low.

Don't stop whisking!

(Yes, use a whisk, it makes it taste better than the action you get with a wooden spoon).

After a few minutes, you have finally have a thick, creamy sauce.

Add all the spices.

Now for the Rest:

Add the cheeses to the warm Bechamel sauce and melt them, stirring constantly. Add salt and pepper to taste.

Combine the pasta with the cheesey sauce. (Do this in a big pot or bowl, or it might get messy).

Pour the mixture into the casserole dish, and sprinkle buttered, garlicky breadcrumbs on top. Bake until brown and bubbly on top.

Eat this with a Caesar salad, or another salad with some "bite." Pour the wine. This is sooooo good.

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