Sunday, February 26, 2012

New Day Dawning / Recipes

Welcome today, I hope you enjoy the recipes for today. It is a nice sunny day here in Western Colorado. Temps have been getting higher each day. We are not out of winter but getting close. Getting ready for another week but should be very calm this week. not a lot of appointments.

The walk a thon is going well. I have a little over $300 donated or pleaded and my goal is $500. So if you have not yet sent in a donation please help out and use this link to do so.

Any donation is greatly appreciated and goes to a great cause. so if it is $1 or $5 or for some $100 would not be a stretch but all go for a great reason. Obesity is a problem and with the help of Walk From Obesity more people like me will receive help and information greatly needed. So thank you. 

Here a a couple good recipes and at a easy level of cook all should be able to do them. Remember my number one rule: Make a recipe your own. As long as you do not delete the base ingredients you can pretty much play with any recipe. take out or add meat, more veggies, nuts. what ever. just take in account the fluid increase such at juice and fat. here we go!




4 cups water
1 cup uncooked wild rice
1 tsp. butter or margarine
1 1/2 tsp. salt, divided
1/2 cup uncooked brown rice
1 medium green pepper, diced
2 cups sliced fresh mushrooms, diced
1 large onion, diced
1 medium sweet red pepper, diced
1 celery rib, sliced thinly
1 (14 1/2 ounce) can beef (or Vegetable) broth
1/4 cup cold water
1/2 cup slivered almonds
2 tbsp. cornstarch

1.  In a large saucepan, bring water, wild rice, butter and 1/2 teaspoon salt to a boil.
2.  Lower heat; cover and simmer for 40 minutes. Stir in brown rice. Cover and let simmer for 20-25 minutes longer or until rice is tender.
3.  Saute mushrooms, onion, peppers and celery in Butter until tender.
4.  Mix in broth and remaining salt. Bring to a boil.
5.  Combine the cornstarch and cold water until smooth; stir into the mushroom mixture.
6.  Cook and stir for 2 minutes or until thickened and bubbly; stir in almonds.
7.  Drain rice; add mushroom mixture. Transfer to a greased 13x9x2-inch baking pan. Cover and bake at 350 for 25 minutes.
8.  Uncover, bake 5-10 more minutes or until heated through.


Oven Omelet
3 green onions, sliced
1/2 cup sweet red peppers, chopped
1 tbsp. vegetable oil
6 eggs, beaten
1 cup Swiss cheese, shredded (4 oz.)
6 oz. cooked ham, cubed
1/3 cup water

1.  In a 10 in. ovenproof skillet, saute onions and red pepper in oil for 5 minutes.
2.  In bowl, combine the eggs, cheese, water;
3.  pour over vegetable mixture.
4.  Bake uncovered, at 375 degrees for 15-20 minutes or until set.

So I hope you enjoy the recipes and the rest of this week as it starts to rush by. :)

May The LORD Bless and Keep You Safe!


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