Thursday, January 5, 2012

Stoner Cooking 1-5-12

Mini "Mimosas"

1/4 cup boiling water
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
1/3 cup cold club soda
2 fresh strawberries, each cut crosswise into 5 slices

PREP TIME 10 min
(plus refrigerating) MAKES 10 servings


1 Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in club soda.

2 Place strawberries in 10 (2-oz.) plastic cups sprayed with cooking spray; fill with gelatin. Refrigerate 1 hour or until firm.

3 Unmold before serving.

Substitute boiling orange juice for the boiling water.


Cut each strawberry into 5 wedges instead of slicing it. Prepare gelatin mixture as directed; pour into 2-oz. plastic cups sprayed with cooking spray. Refrigerate 10 min. Insert strawberry wedge into gelatin in each cup. Refrigerate 1 hour or until firm.


Monster Pops recipe - Even picky eaters will enjoy this raw, green treat
Christy Pooschke
Saturday, December 17, 2011

Unlike most store-bought popsicles which contain little to zero nutrition and an over-dose of toxic ingredients like corn syrup and artificial colors, this homemade version packs a nutritional punch! This recipe also provides a convenient and sneaky way to get even the pickiest eaters to enjoy spinach without plugging their noses! Imagine the satisfaction you'll get from transforming a typical junk food into one of the healthiest options in your freezer!

These homemade popsicles are made from 100% fresh fruits and vegetables, so they are a great option for a sweet but healthy snack or dessert! Spinach is one of the main ingredients, and it's a great source of fiber, potassium and iron. The spinach also makes these popsicles a fun, bright-green color! (If you prefer to make a different color, try adding some berries to create red or purple pops!) Fresh pineapple, bananas and freshly-squeezed orange juice complete the ingredients list of this recipe, and they cleverly disguise the taste of the spinach while adding even more potassium, vitamin C and calcium to these treats.

If your picky eaters don't like spinach, you shouldn't let them watch you make this recipe the first time. You may or may not choose to reveal the ingredients to them after they've enjoyed the flavor. It's also useful to name these pops something fun when serving them to children. The "Monster Pops" name used here plays up the fact that they are green. "Popeye Pops" is another great name, highlighting the spinach ingredient! Either way, your picky eaters will soon be bragging to their friends about how much they enjoy eating their spinach!

"Monster Pops" Recipe
1 cup fresh baby spinach, packed tightly
2 cups fresh pineapple
2 medium ripe bananas
1/2 cup freshly-squeezed orange juice (about 2 Valencia oranges)

Place the ingredients in a blender in the order listed above. Blend until smooth, stopping to scrape the sides and "plunge" the ingredients into the blade as needed. (Note: The popsicles will taste much sweeter once they are frozen, so don't be discouraged if the flavor of the blended mixture doesn't appeal to you. Sweetness will also vary depending upon the ripeness of the fruit, so use the ripest pineapple and bananas available.) Pour into popsicle molds and freeze for at least 4 hours until solid. Depending on the molds used, you may need to run hot water on the outside of each pop for about 10 seconds to loosen from the mold before eating. This recipe makes 6 four-ounce pops. Enjoy!

About the author:

Christy Pooschke is the author of "Eating Additive-Free" - a natural cookbook and shopping guide! If you want to eat less processed food but aren't sure what to buy or what to eat instead, then this book is for you! Hard copy and e-book versions are available for purchase on her website at Christy also blogs regularly on her website to teach consumers how to reduce their reliance on processed food, and she offers personal consultations for folks who desire a more individualized approach, as well!

Check out her blog to learn how to shop for and prepare additive-free, natural foods. You'll love the FREE recipes, shopping tips and videos! Subscribe to "Grocery Geek" via email on the site's main page or follow "Grocery Geek" on Facebook!

Christy's passion for eating REAL food was sparked in 2007 when she eliminated her Fibromyalgia symptoms through diet and lifestyle changes. Until this time, she had been ingesting a Standard American Diet of boxed dinners, soda pop, candy and fast food; and she was very ill. Since regaining her health with an additive-free diet, Christy has been on a mission to educate others about the dangers lurking in their cabinets and to help them achieve maximum health by reducing their reliance on processed foods.

In her free time, Christy operates Completely Nourished, Inc., a non-profit organization she founded to educate folks about natural foods, natural health and natural living. Check out the resources, recipes and online community available at It's free!


Chorizo and Roasted Pepper Pizza

Serves 3| Hands-On Time: 10m | Total Time: 25m

2 ounces Spanish chorizo (cured sausage), thinly sliced
1/2 cup sliced roasted red peppers
1 13- to 15-ounce frozen cheese pizza
2 tablespoons chopped fresh flat-leaf parsley

1. Scatter the chorizo and peppers over the still-frozen pizza and bake according to the package directions. Sprinkle with the parsley.


Delicious Meals for $3 or Less!
Southern Living

Fresh Vegetable Lasagna: $3 per serving

4 medium zucchini, halved lengthwise and thinly sliced (about 1 1/2 lb.)
1 (8-oz.) package sliced fresh mushrooms
2 garlic cloves, minced
Vegetable cooking spray
1 medium-size red bell pepper, chopped
1 medium-size yellow bell pepper, chopped
1 yellow onion chopped
1/2 tsp. salt
1 1/2 cups fat-free ricotta cheese
1 large egg
2 cups (8 oz.) shredded part-skim mozzarella cheese, divided
1/2 cup freshly grated Parmesan cheese, divided
5 cups Basic Marinara Sauce (use our recipe or premade sauce)
1 (8-oz.) package no-boil lasagna noodles

Basic Marinara Sauce
Sauté 3 cups chopped yellow onions in 3 Tbsp. hot olive oil in a large Dutch oven over medium-high heat 5 minutes or until tender. Add 1 Tbsp. sugar, 3 minced garlic cloves, 5 tsp. freshly ground Italian seasoning, and 2 tsp. salt; sauté 1 minute. Stir in 2 Tbsp. balsamic vinegar; cook 30 seconds. Add 2 cups low-sodium fat-free vegetable broth and 3 (28-oz.) cans no-salt-added crushed tomatoes. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 55 minutes or until sauce thickens.

Preheat oven to 450°. Bake zucchini, mushrooms, and garlic in a jelly-roll pan coated with cooking spray 12 to 14 minutes or until vegetable are crisp-tender, stirring halfway through. Repeat procedure with bell peppers and onion. Reduce oven temperature to 350°. Toss together vegetables and salt in a bowl.

Stir together ricotta, egg, 1 1/2 cups shredded mozzarella cheese, and 1/4 cups grated Parmesan cheese.

Spread 1 cup Basic Marinara Sauce in a 13- a 9-inch baking dish coated with cooking spray. Top with 3 noodles, 1 cup sauce, one-third ricotta mixture, and one-third vegetable mixture; repeat layers twice, beginning with 3 noodles. Top with remaining noodles and 1 cup sauce. Sprinkle with remaining 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan.

Bake, covered, at 350° for 45 minutes. Uncover and bake 10 to 15 more minutes or until cheese is melted and golden. Let stand 10 minutes.

Hearty Italian Soup: $2.50 per serving

1 (16-oz.) package mild Italian sausage
2 tsp. olive oil
1 large onion, diced
2 garlic cloves, minced
1 (48-oz.) container chicken broth
2 (15-oz.) cans cannellini beans, drained and rinsed
2 (14.5-oz.) cans diced tomatoes
1 tsp. dried Italian seasoning
1 (5-oz.) package baby spinach
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
Freshly shaved Parmesan cheese


Cook sausage in hot oil in a Dutch oven over medium heat 7 to 8 minutes on each side or until browned. Remove sauce from Dutch oven, reserving drippings in Dutch oven. Sauté onion in hot drippings 3 minutes or until tender. Add garlic, and sauté 1 minute. Cut sausage into 1/4-inch-thick slices, and return to Dutch oven.

Stir chicken broth and next 3 ingredients into sausage mixture; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 25 minutes.

Stir in spinach and next 2 ingredients; cook, stirring occasionally, 5 to 6 minutes or until spinach is wilted. Top each serving with Parmesan cheese.

Kentucky Hot Browns: $3 per serving

4 thick white bread slices
3/4 lb. roasted turkey

Mornay Sauce
1 cup (4-oz.) shredded Parmesan cheese
3 plum tomatoes, sliced
8 bacon slices, cooked

Mornay Sauce
Melt 1/2 cup butter in a 3-qt. saucepan over medium-high heat. Whisk in 1/3 cup all-purpose flour; cook, whisking constantly, 1 minute. Gradually whisk in 3 1/2 cups milk. Bring to a boil, and cook, whisking constantly, 1 to 2 minutes or until thickened. Whisk in 1/2 cup (2-oz.) shredded Parmesan cheese, 1/4 tsp. salt, and 1/4 tsp. pepper.


Preheat broiler with oven rack 6 inches from heat. Place bread slices on a baking sheet and broil 1 to 2 minutes on each side or until toasted.

Arrange bread slices in 4 lightly greased broiler-safe individual baking dishes. Top bread with turkey slices. Pour hot Mornay Sauce over turkey. Sprinkle with Parmesan cheese.

Broil 6 inches from heat 3 to 4 minutes or until bubbly and lightly browned; remove from oven. Top sandwiches with tomatoes and bacon. Serve immediately.

Chicken-and-Brisket Brunswick Stew: $2.75 per serving

2 large onions, chopped
2 garlic cloves, minced
1 tsp. vegetable oil
1 1/2 Tbsp. jarred beef soup base
2 lb. skinned and boned chicken breasts
1 (28-oz.) can fire-roasted crushed tomatoes
1 (12-oz.) package frozen white shoepeg or whole kernel corn
1 (10-oz.) package frozen cream-style corn, thawed
1 (9-oz.) package frozen lima beans
1 (12-oz.) bottle chili sauce
1 Tbsp. brown sugar
1 Tbsp. yellow mustard
1 Tbsp. Worcestershire sauce
1/2 tsp. coarsely ground pepper
1 lb. chopped barbecued beef brisket (without sauce)
1 Tbsp. freshly lemon juice
Hot sauce (optional)


Sauté onions and garlic in hot oil in a 7.5-qt. Dutch oven over medium-high heat 3 to 5 minutes or until tender.

Stir together beef soup base and 2 cups water, and add to Dutch oven. Stir in chicken and next 9 ingredients. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours.

Uncover and shred chicken into large pieces using 2 forks. Stir in brisket and lemon juice. Cover and cook 10 minutes. Serve with hot sauce, if desired.

Stovetop Chicken Pie: $3 per serving

8 frozen buttermilk biscuits
1 small sweet onion, diced
1 Tbsp. canola oil
1 (8-oz.) package sliced fresh mushrooms
4 cups chopped cooked chicken
1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
1 cup low-sodium chicken broth
1/2 cup dry white wine
1/2 (8-oz.) package 1/3-less at cream cheese, cubed
1/2 (0.7-oz.) envelope Italian dressing mix (about 2 tsp.)
1 cup frozen baby peas, thawed

Bake biscuits according to package directions.

Meanwhile, sauté onion in hot oil in a large skillet over medium-high heat 5 minutes or until golden. Add mushrooms, and sauté 5 minutes or until tender. Stir in chicken and next 5 ingredients; cook, stirring frequently, 5 minutes or until cheese is melted and mixture is thoroughly heated. Stir in peas, and cook 2 minutes. Spoon chicken mixture over hot split biscuits.


Thai Chicken Wings with Peanut Sauce
Better Homes and Gardens

cook time: 2 hrs 30 mins
servings: 12

These sweet Thai drummies are great as an appetizer at home or made in bulk for a party. A slow cooker makes cooking the wings a little easier. A lively mix of flavors including ginger, garlic, and soy give a spice to sweet, smooth peanut butter. A touch of hot pepper will give these wings a little more zing.

24 chicken wing drummettes (about 2-1/4 pounds)
1/2 cup bottled salsa
2 tablespoons creamy peanut butter
1 tablespoon lime juice
2 teaspoons soy sauce
2 teaspoons grated fresh ginger
1/4 cup no-calorie, heat-stable, granular sugar substitute (Splenda)
1/4 cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons water
2 cloves garlic, minced


Place chicken in a 3-1/2- or 4-quart slow cooker. Combine salsa, the 2 tablespoons peanut butter, the lime juice, the 2 teaspoons soy sauce, and the ginger. Pour over chicken wings. Toss to coat.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
Meanwhile, for the peanut sauce, in a small saucepan use a whisk to combine sugar substitute, the 1/4 cup peanut butter, the 3 tablespoons soy sauce, the water, and garlic. Heat over medium-low heat until mixture is smooth, whisking occasionally; set aside (mixture will thicken as it cools).
Drain chicken, discard cooking liquid. Return chicken to slow cooker. Gently stir in peanut sauce. Keep warm on low-heat setting for up to 2 hours. Makes 12 servings (2 pieces per serving).


Battered Fried Clams

These fried clams are nothing like the ones you find frozen in the supermarket, these are the real McCoy. I like to serve them with my KFC Coleslaw, chips, or onion rings and french fries and of course tartar sauce is an absolute must!

2-4 Servings

1/2 cup milk
1 egg yolk
1 tablespoon butter, melted and cooled
1/4 teaspoon salt
1/2 cup all-purpose flour
1 egg white
1 pint shucked clam, rinsed and well drained
oil (for deep frying)
tartar sauce, for dipping

1 In a medium sized bowl mix milk, egg yolk, butter, and salt. Sift the flour into the milk mixture stir until smooth. In a small chilled bowl beat the egg white with an electric mixer until soft peaks form. (For best results: refrigerate the bowl, mixer blade and egg white prior to mixing) Fold the beaten egg white into the milk mixture.

2 In a large saucepan or deep fat fryer heat oil to 375'. Poke each clam with fork. Dip clams into the batter. Fry a few at a time around 1-1/2 minutes or until golden brown, turning once. Remove with slotted spoon, drain on paper towels or on brown paper bags. Keep warm in a 300' oven while frying the remaining clams.

3 Serve with tartar sauce.


Eggplant With Pasta
Adapted from Leslie Bruni

Time: 1 hour 15 minutes


1 pound penne or mezzani

4 1/2 cups Italian tomato sauce (use recipe at or own sauce), heated

1/4 cup olive oil, or as needed

2 large eggs

1/2 cup flour

2 large firm eggplants, peeled and thinly sliced crosswise

3/4 cup grated Romano cheese, plus more for serving.

1. Heat oven to 350 degrees. Set aside a large heatproof colander placed over a plate or bowl. Set aside a shallow 9-inch-by-12-inch baking dish. Bring a large pot of lightly salted water to a boil.

2. Add the pasta and cook until al dente, about 6 to 8 minutes. Drain well, return to the pot, and add 1 cup tomato sauce, mixing well. Set aside.

3. Place a large skillet over medium-high heat and add the oil. While the oil is heating, place the eggs, 1/4 teaspoon salt and 1 tablespoon water in a wide, shallow bowl, and beat with a fork until blended. Place the flour in another wide, shallow bowl.

4. Dip each eggplant slice first in egg and then in flour, coating both sides. Working in batches, fry the slices until golden brown, about 2 minutes a side, then transfer to the colander for the oil to drain. Add oil as needed.

5. Cover the bottom of the baking dish with about 1 cup tomato sauce. Arrange slightly overlapping slices of eggplant on the sauce to cover it completely. Sprinkle with 3 tablespoons of the cheese, and dot with additional tomato sauce. Add half the prepared, sauced pasta, spreading it evenly, and cover with remaining eggplant slices. Sprinkle again with 3 tablespoons of the cheese and dot with tomato sauce.

6. Cover with remaining sauced pasta. Top with 3 tablespoons cheese and cover evenly with remaining tomato sauce, or up to 1 cup. Sprinkle with remaining 3 tablespoons cheese. Cover with foil, crimping it so it rests above the top layer without touching it. Bake until hot and bubbling, 30 to 50 minutes. Let it rest for a few minutes before cutting into squares for serving. Pass additional cheese separately.

Yield: 6 to 8 servings.

Italian Tomato Sauce
Adapted from Leslie Bruni

Time: 2 1/2 to 3 1/2 hours

3 cans (28 ounces each) Italian plum tomatoes
1/2 teaspoon oregano

1 tablespoon minced fresh basil, optional

Salt and black pepper

1 pound sweet or hot Italian sausage

1 pound (or larger) piece of pork loin, pork butt or pork shoulder

2 tablespoons olive oil

1 large onion, minced

1 to 4 cloves garlic, minced.

1. Place a food mill over a Dutch oven or other large deep pan, and pass the tomatoes through until only the seeds remain; or seed the tomatoes, purée in a food processor and pour in the pan. Add 2 cups water, oregano, and basil, if using, and salt and pepper to taste. Bring to a boil, then reduce heat to low.

2. Place sausage in a skillet and add water to cover. Bring to a boil and cook, covered, until surface is opaque, about 3 minutes. Drain well and pat dry with paper towels. Return sausage to skillet and place over medium-high heat. Prick sausages all over with a fork to release oil into the pan; cook until browned on all sides. Transfer to the pot of sauce.

3. Season the pork with salt and pepper. In a large skillet over medium heat, heat the oil until shimmering. Add the pork and brown on all sides, about 5 minutes. Reduce heat to low, and add onion and garlic. Cover and cook until the onion is soft, about 5 minutes. Transfer contents of skillet to the pot of sauce.

4. Simmer the sauce until the pork is tender, 2 to 3 hours. To serve, remove meats and place on a serving platter to pass separately, and use the sauce to dress pasta.

Yield: About 4 1/2 cups.


Jewel Box Cookies

PREP TIME: 20 min
COOK TIME: 12 min
YIELD: 6 dozen


• 1 cup plus 2 tablespoons Pillsbury BEST® All Purpose Flour
• 1/3 cup sugar
• 1/2 cup butter, softened
• 1 large egg yolk, beaten
• 1/2 teaspoon vanilla extract
• 1/4 cup Smucker's® Cherry Preserves, or your favorite jam or preserves


1 COMBINE flour and sugar in large bowl. Cut in butter with pastry blender or two knives until coarse crumbs form. Add beaten egg yolk and vanilla. Mix until dough holds together.

2 SHAPE into small balls using half teaspoonfuls. Place 1-inch apart on cookie sheet. Make small indentation in center of each cookie. Chill 20 minutes.

3 HEAT oven to 350°F. Fill each cookie with scant 1/4 teaspoon jam, jelly or preserves. Bake 11 to 13 minutes or until just golden around the edges.
TIP For added sparkle, unbaked cookies may be rolled in coarse bakery sugar crystals before being placed on cookie sheet to chill.

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