tag:blogger.com,1999:blog-370360192024-03-13T07:52:23.530-07:00A Taste of TwinsburgA Collection of Recipes from the Twinsburg Public Library Staff and PatronsUnknownnoreply@blogger.comBlogger167125tag:blogger.com,1999:blog-37036019.post-17385018645499914432014-02-03T09:43:00.000-08:002014-02-03T09:43:53.502-08:00Beef strips, Sauteed Veggies with Quinoa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Pn22quVI5pAxExRV5UBkdl7igfM4q-Lcc7Vy8Vwx3cp4ZOmEZp0izlcbeXtU7tCjjN2Fwuwc8N8GTRtXPHc_M0ImkiPl6g_-6bTFBexgRN59Mgt1sorvNx8_K7Y2r_UuWQFA/s1600/1545850_10102192734639234_626069348_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Pn22quVI5pAxExRV5UBkdl7igfM4q-Lcc7Vy8Vwx3cp4ZOmEZp0izlcbeXtU7tCjjN2Fwuwc8N8GTRtXPHc_M0ImkiPl6g_-6bTFBexgRN59Mgt1sorvNx8_K7Y2r_UuWQFA/s1600/1545850_10102192734639234_626069348_n.jpg" height="320" width="240" /></a></div>
Ingredients:<br />
<br />
1lb beef strips (You can buy individually cut or buy a hunk of beef and slice)<br />
1 zucchini<br />
1 red pepper<br />
1 c quinoa<br />
2 c water<br />
1 tbsp olive oil<br />
Garlic salt<br />
Soy sauce<br />
<br />
Pour oil into a pot, and turn on high. Pour in the quinoa. Toast 1 cup quinoa for 2-3 minutes in oil or until you hear it start a slight popping sound. (Toasting will remove any bitter taste from the quinoa). Pour in the water and wait for it to boil. Once it starts to boil, put on low heat for 15 minutes. Once done, let cool for 5 minutes and fluff with a fork.<br />
<br />
Saute the beef strips and veggies in olive oil and season with soy and garlic (or any other spice you like).Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-37036019.post-48065828733253067152012-12-12T13:09:00.004-08:002012-12-12T13:11:00.800-08:00Low Carb Carnitas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL_KD_YIjZk28QOPvYEvLJvoQFobc4t8jHmL4FDgnaMQQD9GQGJp7jfrlZ8uYrcyB96quNYqPsZnI_V3LKlDC-D3S0W8g63hzdLpw4el7Ch4eW-ebHsIEJVTnkLp7HDwLnUW-i/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL_KD_YIjZk28QOPvYEvLJvoQFobc4t8jHmL4FDgnaMQQD9GQGJp7jfrlZ8uYrcyB96quNYqPsZnI_V3LKlDC-D3S0W8g63hzdLpw4el7Ch4eW-ebHsIEJVTnkLp7HDwLnUW-i/s320/photo+2.JPG" width="320" /></a></div>
<b>Ingredients</b>:<br />
(1) 4lb pork butt (boneless)<br />
Pork rub or preferred seasoning<br />
3 cups beef broth<br />
<br />
Low carb tortillas<br />
Optional sides - salsa, cheese, sour cream<br />
<br />
<b>Directions: </b><br />
Preheat the oven to 325 degrees. Rub down pork with seasoning of your choice and place in large roasting pan with beef broth. Cook, covered, fat side up for 1 hr per lb until the meat starts to fall apart. Once the meat is tender and falling apart, serve with desired low carb toppings on low carb tortillas.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-IkkgQHAGYUDD-PBMVzhXqwHQY4IhFLpEttYauF4l6gBbkoPJAq0EC-YXcvW7PqbYhpFmscYwyblvoFQS902DA_-Xy0IXxltDMjDxG73t5GBFMxXCXVv9_p9dnCdMJCWBSaqi/s1600/photo+1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-IkkgQHAGYUDD-PBMVzhXqwHQY4IhFLpEttYauF4l6gBbkoPJAq0EC-YXcvW7PqbYhpFmscYwyblvoFQS902DA_-Xy0IXxltDMjDxG73t5GBFMxXCXVv9_p9dnCdMJCWBSaqi/s200/photo+1.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Your meat should look like this.</td></tr>
</tbody></table>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37036019.post-29850706480136761492012-03-10T16:57:00.001-08:002012-03-10T16:57:58.110-08:00Coconut Peanut Butter Mini Brownies with Cream Cheese Icing (low carb)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrUg0RHaK19b4xUrS6JPO5MV0jak0DiaxeVWaJum4gmj9Sq0PwdbCLxqBBe9xcZrLrvA_CgA-USCCeRQWDfAH2su_Zk1QZoabFv4Qq_hxrkOyIqVEE8mm-RGIU_x00TB1jhjs4/s1600/photo+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrUg0RHaK19b4xUrS6JPO5MV0jak0DiaxeVWaJum4gmj9Sq0PwdbCLxqBBe9xcZrLrvA_CgA-USCCeRQWDfAH2su_Zk1QZoabFv4Qq_hxrkOyIqVEE8mm-RGIU_x00TB1jhjs4/s400/photo+(4).JPG" width="400" /></a></div>
2 square unsweetened bakers chocolate, melted<br />
3/4 cup granular splenda<br />
2 eggs<br />
1/2 cup natural unsweetened peanut butter<br />
1 cup unsweetened shredded coconut<br />
1/3 cup butter<br />
<br />
Icing:<br />
1/2 cup cream cheese<br />
1/2 tsp vanilla<br />
1/4 cup granular splenda<br />
<br />
Preheat oven to 350 degrees. Mix all of the first ingredients together and spoon into greased mini muffin pan. Bake for 5-7 minutes. (I baked for 10 and they were really dry). Mix cream cheese, vanilla, and splenda. Spoon into a sandwich bag, and snip off a tiny piece of the corner to squeeze out the icing. Decorate the brownies.<br />
<br />
If there is any way of making these more moist. Let me know!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37036019.post-29877317953023972172012-03-09T19:30:00.000-08:002012-03-09T19:30:06.112-08:00Chicken Bacon Roulades (low carb)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK-K6sVuvms3y4vWT7lO34Z2JOMDyQpraj_uMKNUOYdryVmvcv-qW5_Fv6Jv8OgP3MQ9130KHByoOUiT9Ne4PTsezX73iGx_TMscAKozVY58z8pR1lbvdpjDl_b0QQ3eZc3P6K/s1600/photo+5.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK-K6sVuvms3y4vWT7lO34Z2JOMDyQpraj_uMKNUOYdryVmvcv-qW5_Fv6Jv8OgP3MQ9130KHByoOUiT9Ne4PTsezX73iGx_TMscAKozVY58z8pR1lbvdpjDl_b0QQ3eZc3P6K/s320/photo+5.JPG" width="240" /></a></div>
My even lower carb variation of <a href="http://simplyrecipes.com/recipes/chicken_bacon_roulades-print-photo/">this recipe</a> found on Pinterest<br />
<br />
1 shallot, chopped<br />
4 thinly sliced chicken breast halves (comes in 1 pkg)<br />
7 pieces of bacon<br />
Lemon pepper seasoning to taste<br />
Parmesan cheese, aka "sprinkle cheese"<br />
<br />
Sauce<br />
1 tbs minced garlic<br />
1/3 cup dry white wine<br />
2 tbs soy flour<br />
1/4 cup chicken broth<br />
1/4 cup heavy cream<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgzd7ZosX7isKcrV_v4TaNz9ohiL2Ixbt76Iba4R0vSu15__Cyjfcy0j_womeOioEk_tcq9GNXyfuVi2GOyf0h6wqNqgcTBFGdEcB6d9za0ojErCfgpV5FGlCR5t26ljVFEWeQ/s1600/photo+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgzd7ZosX7isKcrV_v4TaNz9ohiL2Ixbt76Iba4R0vSu15__Cyjfcy0j_womeOioEk_tcq9GNXyfuVi2GOyf0h6wqNqgcTBFGdEcB6d9za0ojErCfgpV5FGlCR5t26ljVFEWeQ/s200/photo+1.JPG" width="150" /></a></div>
Preheat oven to 300 degrees.<br />
<br />
Cook the bacon in a large skillet until brown and flexible, not crispy, on medium high heat. Remove bacon from pan and set on paper towels. <a href="http://www.youtube.com/watch?v=o7DhJEc5OPc">Mince shallot.</a> Reduce heat to medium low and cook shallots in bacon grease until tender. Remove with a slotted spoon to a small bowl. Reduce heat to low.<br />
<br />
Take one thinly sliced chicken breast and place on plastic wrap. Season top of breast with lemon pepper seasoning. Add two strips of bacon and spoonful of shallots. Generously coat in parmesan cheese.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvaTqebNzR6FLC-PdLcuZ1bcONma20HBEXvNzExBBa_62oLfZlduZWG6JiVC4DIy6qAmxuGdCLMX9lieOT83uaiC8uE2qomuc7nZAlCpOOog9d3G_oHycswk2jnD01DQAecBlf/s1600/photo+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvaTqebNzR6FLC-PdLcuZ1bcONma20HBEXvNzExBBa_62oLfZlduZWG6JiVC4DIy6qAmxuGdCLMX9lieOT83uaiC8uE2qomuc7nZAlCpOOog9d3G_oHycswk2jnD01DQAecBlf/s200/photo+2.JPG" width="150" /></a>Using the edge of the plastic wrap, tightly roll the chicken and filling. Secure with toothpicks (or in my case, a broken kabob skewer). Repeat for all chicken. Place roulades on a cookie sheet.<br />
<br />
Bake for 30 minutes in the oven.<br />
<br />
While the chicken is baking, add garlic, wine, soy flour, chicken broth, and heavy cream to the skillet. Heat to medium and simmer for 15 minutes, stirring occasionally. Reduce to low and let the sauce sit on the stove top until chicken is done. Serve roulades with white wine sauce on top.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW5dd2IRCbQ5CJe2LNsQg80fB0CPGPpon1wD6aNJB9MQ5gecVpSG9NVVY_5yadwydXQO2WOxg4vqFaqBhvFU3Kl0wF6ruzYLswpyCAUklrugT5IdyMG54xbpqGCg4hcNPmVrHD/s1600/photo+4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW5dd2IRCbQ5CJe2LNsQg80fB0CPGPpon1wD6aNJB9MQ5gecVpSG9NVVY_5yadwydXQO2WOxg4vqFaqBhvFU3Kl0wF6ruzYLswpyCAUklrugT5IdyMG54xbpqGCg4hcNPmVrHD/s200/photo+4.JPG" width="150" /></a></div>
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37036019.post-15040436725037504102012-03-04T10:49:00.000-08:002012-03-04T10:49:11.440-08:00Feta, Olive, and Lamb Meatballs (low carb)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpMRuruyILj9a7aH6JyLNB0uoodWgcrHVjyr6bHSqpyQyuKbEtY6i-q_ruCW3_Kq1BPqoFkhnFhO4bzTAfxtmJsPrKM9G49Tp0eHNn2peroEn_5eHcGUsCRgIUGKNYdLqvTEJ7/s1600/meatball.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpMRuruyILj9a7aH6JyLNB0uoodWgcrHVjyr6bHSqpyQyuKbEtY6i-q_ruCW3_Kq1BPqoFkhnFhO4bzTAfxtmJsPrKM9G49Tp0eHNn2peroEn_5eHcGUsCRgIUGKNYdLqvTEJ7/s320/meatball.jpeg" width="320" yda="true" /></a></div>
1 lb ground lamb<br />1/2 cup chopped parsley<br />1 tsp dried oregano<br />1 tbs chopped onion<br />1/2 cup feta cheese<br />1/2 cup pitted Kalimata olives, chopped<br />2 small eggs<br />
<br />
Mix all ingredients together and mix well. Form into 1 inch balls and broil 4 minutes on one side. Then, turn the meatballs, and broil another 4 minutes. <br />
These taste great wrapped in a low carb tortilla with sour cream or taziki sauce.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37036019.post-7445096500928463222012-02-26T17:36:00.001-08:002012-02-26T17:36:35.873-08:00Toasted Coconut Curry Chicken (low carb)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQjs1QJN6Sm8oE2mFN-LuCbLGIJ6qFSGbNRRh053OsFw5GUmbRn94dCK3RcfPNc4b9LvZnhukLoJfiopCmlOiJoW1uOauzGUnu3clDmPQ_umxBQX_0in0iLefEdtYmxj4VkhtA/s1600/IMG_2843.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQjs1QJN6Sm8oE2mFN-LuCbLGIJ6qFSGbNRRh053OsFw5GUmbRn94dCK3RcfPNc4b9LvZnhukLoJfiopCmlOiJoW1uOauzGUnu3clDmPQ_umxBQX_0in0iLefEdtYmxj4VkhtA/s400/IMG_2843.JPG" width="400" /></a></div>
<i>Chicken</i><br />
1 lb boneless skinless chicken tenderloin<br />
4 oz unsweetened shredded coconut<br />
1/2 tsp salt<br />
1/2 tsp pepper<br />
2 eggs<br />
3 tbs butter<br />
<br />
<i>Curry sauce</i><br />
1 cup heavy cream<br />
1/2 cup coconut milk<br />
2.5 tbs curry powder<br />
1/4 tsp cumin<br />
1 tsp minced garlic<br />
1 tsp salt<br />
1/2 tsp pepper<br />
dash of paprika<br />
<br />
Mix shredded coconut, salt, and pepper in a shallow bowl. Beat two eggs in a separate bowl. Coat chicken tenderloins in eggs, then coconut. Melt butter in a large saute pan on medium. Cook chicken until done -- the coconut will brown nicely, but cut a piece to make sure it's not still pink.<br />
<br />
Remove chicken and place on a separate plate. Lower heat to medium low. Add cream, coconut milk, curry, cumin, garlic, salt, pepper, and a dash of paprika. Heat just to a low bubble, then remove. Coat chicken and serve.<br />
<br />
I enjoyed a large portion of green beans as a side. Test your curry sauce to make sure it's salty enough. I didn't add enough salt to my concoction, so I am unsure of the exact measurement.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37036019.post-73556684372749372032012-02-14T15:33:00.000-08:002012-02-14T15:33:05.661-08:00Goat Cheese Stuffed Mushrooms<!--[if !mso]>
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://sphotos.xx.fbcdn.net/hphotos-snc7/p480x480/407300_10100630432240764_23315796_51130442_644936331_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://sphotos.xx.fbcdn.net/hphotos-snc7/p480x480/407300_10100630432240764_23315796_51130442_644936331_n.jpg" width="320" /></a></div>
<div class="MsoNormal">
Olive oil </div>
<div class="MsoNormal">
2 packages of white button mushrooms</div>
<div class="MsoNormal">
1 tbs minced garlic</div>
<div class="MsoNormal">
1 log (8 oz) goat cheese</div>
<div class="MsoNormal">
1 tbs chopped chives</div>
<div class="MsoNormal">
1 tbs parsley (plus extra for garnish)</div>
<div class="MsoNormal">
¼ cup crushed pork rinds</div>
<div class="MsoNormal">
¼ cup parmesan cheese</div>
<div class="MsoNormal">
1 package cherry tomatoes</div>
<div class="MsoNormal">
½ cup balsamic vinegar</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat oven to 350 degrees. Blend garlic, goat cheese,
chives, pork rinds, parsley, and parmesan in a food processor until well
blended. Hollow out button mushrooms, removing stems. Scoop large dollop of
cheese mixture and fill mushrooms. Place on olive oil coated baking sheet. Bake for 20 minutes. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cut cherry tomatoes and remove seeds. Soak in ½ cup olive
oil and balsamic vinegar. When mushrooms are done let cool for a few minutes,
and then top each with a couple tiny slices of tomato and a sprig of parsley.
Serve warm. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37036019.post-69859380376034436742012-02-10T12:06:00.001-08:002012-02-10T12:06:43.041-08:00Low Carb Pizza<br />
<h1>
Low Carb Pizza</h1>
<div class="date">
February 10, 2012 by <a href="http://blogs.twinsburglibrary.org/?author=13" title="Posts by Beth">Beth</a><br />Filed under: <a href="http://blogs.twinsburglibrary.org/?cat=166" rel="category" title="View all posts in Taste of Twinsburg">Taste of Twinsburg</a> <a class="post-edit-link" href="http://blogs.twinsburglibrary.org/wp-admin/post.php?action=edit&post=2781" title="Edit post">(Edit)</a>
</div>
<h3>
<img alt="" class="aligncenter" height="269" src="http://a1.sphotos.ak.fbcdn.net/hphotos-ak-ash4/404811_10100572579483154_23315796_50979969_54820050_n.jpg" title="Low Carb Pizza" width="360" /> </h3>
<h3>
Crust</h3>
<ul>
<li>2 cups mozzarella cheese</li>
<li>4 ounces cream cheese , softened</li>
<li> 3 eggs</li>
<li> 1/3 cup heavy cream</li>
<li> 1/4 cup grated parmesan cheese</li>
<li> 1 teaspoon chives</li>
<li> 1/2 tsp minced garlic</li>
<li>1 tbs red pepper flakes</li>
</ul>
<h3>
Toppings</h3>
<ul>
<li> ½ cup pizza sauce (low carb content. I use Cleveland’s Own Little Italy Pizza Sauce)</li>
<li> 1 cup mozzarella cheese</li>
<li> pizza toppings , of choice</li>
</ul>
<div>
<h2>
Directions:</h2>
Preheat oven to 375 degrees F. Beat together softened cream cheese
and eggs until smooth. Add cream, parmesan, chives, red pepper flakes,
Italian seasoning and garlic. Spray pizza pan with cooking spray or
oil. Place 2 cups mozzarella cheese in bottom of pan. Bake for 5
minutes.<br />
After the cheese is cool, pour egg mixture over cheese. Bake for 35
minutes. Remove from oven and spread sauce over baked mixture. Add
toppings of choice. Cover with remaining mozzerella cheese. Bake until
bubbly and brown. Let stand for 5 minutes.<br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37036019.post-90371206496178161862012-01-13T13:26:00.000-08:002012-01-13T13:29:16.110-08:00Creamy Caesar Crock Pot Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikP4iHuGMndkxhpW9Q_z-sF9r5EmnqHmjHvkH6TlJVTDOfYwzKuH2jr-oR5e4kFl3n3yGNSJP_9e7UPlEphntoP048Ku0b1HjnwnALwuzAO4VbTIrglvb4OhYhAVWGR9dYpMpH/s1600/crockpot+chicken.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikP4iHuGMndkxhpW9Q_z-sF9r5EmnqHmjHvkH6TlJVTDOfYwzKuH2jr-oR5e4kFl3n3yGNSJP_9e7UPlEphntoP048Ku0b1HjnwnALwuzAO4VbTIrglvb4OhYhAVWGR9dYpMpH/s200/crockpot+chicken.jpg" width="200" /></a></div>
Ingredients<br />
<br />
4 boneless skinless chicken breasts<br />
8 oz caesar salad dressing<br />
1 can cream of chicken soup<br />
4 oz cream cheese, softened<br />
8 oz shredded mozzarella<br />
1 pkg frozen broccoli veggie mix<br />
<br />
Add ingredients to crockpot, saving the shredded cheese for last, and cook on low for 6-8 hours.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37036019.post-91331897683196890162011-11-03T13:20:00.000-07:002011-11-03T13:20:22.454-07:00Low Carb Vegetable Beef Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihXgfjV3-QVMDNtOPIhbsVz6Nxfewbo0NoPZQA0MVlY3jgi92_TEZPYnNVD47HAc-2YaBrUV_oHdDvqacMziYqzavX09XuiJhNexhaOMUkUhs1P8BLh26k-D6GWcqMe4w3-9v4/s1600/soup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="153" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihXgfjV3-QVMDNtOPIhbsVz6Nxfewbo0NoPZQA0MVlY3jgi92_TEZPYnNVD47HAc-2YaBrUV_oHdDvqacMziYqzavX09XuiJhNexhaOMUkUhs1P8BLh26k-D6GWcqMe4w3-9v4/s200/soup.jpg" width="200" /></a></div>
<i>Ingredients</i><br />
1 pkg broccoli and snap pea frozen vegetables<br />
1 pkg beef broth<br />
1 pkg frozen beef fajita strips<br />
1/2 tsp ground ginger<br />
3 tbs teriyaki sauce<br />
<br />
<i>Directions</i><br />
Mix vegetables, broth, ginger and teriyaki in a large pot. Heat on medium. Saute frozen beef strips in a pan until heated thoroughly. Cut strips into smaller bite size pieces and add to the pot. Cook for 15-20 minutes and serve. Tastes best after being refrigerated overnight and reheated.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37036019.post-53133289399357822172011-09-21T10:31:00.000-07:002011-09-21T10:31:43.803-07:00Marinated Steak Kabobs<div class="separator" style="clear: both; text-align: center;">
</div>
<i><br /></i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://steamykitchen.com/wp-content/uploads/2011/07/asian-steak-kabobs-recipe-22.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://steamykitchen.com/wp-content/uploads/2011/07/asian-steak-kabobs-recipe-22.png" width="320" /></a></div>
<i>Ingredients </i> <br />
1lb flank steak or thin steaks cut into strips<br />
Desired vegetables for kabobs (like red, yellow, and green peppers, onion, grape tomatoes) <br />
Kabob skewers<br />
<br />
<i>Marinade</i><br />
3/4 c vegetable oil<br />
1/2 c soy sauce<br />
1 1/2 tsp ginger<br />
3 tbsp honey<br />
1 tsp garlic powder<br />
Dash salt and pepper<br />
<br />
Add all marinade ingredients together and put steak and marinade in a small casserole dish; cover. Marinade 24 hours in the refrigerator. Add vegetables and steak to skewers and grill. Yummy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37036019.post-86238487660226441112011-07-29T14:38:00.000-07:002011-07-29T14:38:14.746-07:00Rolled Vegetable Meatloaf<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVeG8KC7lPtf-6pyFUiKN_hQINuzKa0hp06VE3e4VzzecB4wuHr3quTgWuiP6QEr669TlPzdZOZbzTbVJwNDF_PBKBPvoguhw8K53OhuD4U1Xsvschc5YFsnXiiyZj1lanmmoc/s1600/IMG_7329.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVeG8KC7lPtf-6pyFUiKN_hQINuzKa0hp06VE3e4VzzecB4wuHr3quTgWuiP6QEr669TlPzdZOZbzTbVJwNDF_PBKBPvoguhw8K53OhuD4U1Xsvschc5YFsnXiiyZj1lanmmoc/s320/IMG_7329.jpg" width="213" /></a></div>
Ingredients:<br />
1 lb ground meat (veal, beef, sausage)<br />
3/4 c chopped onion<br />
1 c bread crumbs (or soy flour)<br />
1 tsp cumin<br />
1 tbsp garlic salt<br />
1 tbsp pepper<br />
1 pkg Broccoli, Cauliflower, Carrot w/ Cheese Veggie Steamer<br />
Ketchup<br />
<br />
<br />
Directions: Preheat oven to 350°. Mix meat, onion, spices, and bread crumbs (or flour). Cook the steamed veggies at directed. Cool and chop in a food processor. Take a piece of wax paper and cover a cookie sheet. Place meat mixture on wax paper; cover with another long sheet of wax paper. Press meat mixture into a long rectangle, about 1/2 thick or a little thicker. Peel off wax paper and spread veggies on top of the meat. Take the edge of the bottom of the wax paper and slowly roll it. Place roll into a meatloaf or bread pan. Top with ketchup. Bake for 1 hour 20 minutes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37036019.post-49294250001554550092011-02-23T12:10:00.000-08:002011-02-23T12:10:27.766-08:00Orange Chicken Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-ZxEeQZFf_wLrHg_Y4mSkfpIOeTZ9x9s6nJIK8VL9RcJdblJqltTCbmW6XH7eeYi4q-fHFPwp0DpLQPL4rJ3n-QrUYHg-q2nOVraovIhA1FYAOizQRVyNTnQ_DWtceUDM3_0/s1600/chickensalad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-ZxEeQZFf_wLrHg_Y4mSkfpIOeTZ9x9s6nJIK8VL9RcJdblJqltTCbmW6XH7eeYi4q-fHFPwp0DpLQPL4rJ3n-QrUYHg-q2nOVraovIhA1FYAOizQRVyNTnQ_DWtceUDM3_0/s1600/chickensalad.jpg" /></a></div><b>Ingredients</b><br />
<br />
1 can chunked white chicken<br />
1 orange<br />
1/2 cup chopped cashews<br />
1/2 cup mayo<br />
Lemon-pepper seasoning <br />
<br />
Mix chicken, cashews, mayo. Zest part of the orange rind into the salad. Cut the orange in half and squeeze the juice into the salad. Cut the other half into bite sized pieces and add to the salad. Add a tsp of lemon pepper seasoning. Mix well. Chill for 3 hours.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37036019.post-55061383963523921452010-08-09T13:10:00.000-07:002010-08-09T17:52:02.444-07:00Joggin' Your Noggin Recipe - Moussaka by Beth1/4 cup olive oil<br />1 & 1/2 tsp cumin<br />1 large eggplant, peeled, if desired, and quartered & sliced<br />2 cups chopped ripe tomatoes<br />1 tsp cinnamon<br />1/2 tsp sugar or honey<br />1 tsp salt<br />1 cup cooked garbanzon beans<br /><br />Heat the oil in a skillet. Add the cumin & saute for 1 minute. Add eggplant & saute for 5 minutes. add the tomatoes & continue cooking for 3-4 more minutes. Stir in cinnamon, sugar or honey, salt & beans. Place in a cassarole dish, cover, and bake for 1 hour at 350 degrees. Makes 4 servings. Serve with rice, bulgar wheat or couscous.Carolhttp://www.blogger.com/profile/01911517660501208328noreply@blogger.com0tag:blogger.com,1999:blog-37036019.post-56047320191133364802010-08-09T12:58:00.000-07:002010-08-09T13:06:08.713-07:00Joggin' Your Noggin recipe - Fish Salad by FrankFor those of you who missed it, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Joggin</span>' Your Noggin was a 3-part program done here at the library to help people to age gracefully, and hopefully avoid Alzheimer's. Diet is, of course, an important component of staying mentally and physically fit. Participants brought in recipes.<br /><br />1 lb. favorite fish (poached)<br />1 cup <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">mayonnaise</span><br />2 hard-boiled eggs (cubed)<br />2 stalks celery (chopped)<br />1/4 cup red onion (chopped)<br /><br />Combine all ingredients and chill. Serve on bread or with crackers.Carolhttp://www.blogger.com/profile/01911517660501208328noreply@blogger.com0tag:blogger.com,1999:blog-37036019.post-10887857340187522392010-04-09T08:00:00.001-07:002010-04-09T08:00:23.332-07:00IMPORTANT ANNOUNCEMENT!As of Friday, April 8, 2010, this blog has moved. Please visit <a href="http://blogs.twinsburglibrary.org/">http://blogs.twinsburglibrary.org</a><br />
If you only want to view recipes, click on the Taste of Twinsburg category on the right side of the blog.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37036019.post-54472264679749195212010-02-22T16:02:00.000-08:002010-02-22T16:02:41.502-08:00Chicken, Bacon, Ranch PizzaIngredients<br />
1 premade pizza crust<br />
1 tsp garlic salt<br />
Olive oil<br />
1 c Hidden Valley Ranch salad dressing (cheaper kinds taste horrible on this pizza)<br />
1.5 c grilled chicken breast<br />
3 strips cooked bacon chopped<br />
1/2 can diced tomatoes<br />
1 pkg shredded mozzarella and provolone cheese<br />
<br />
Preheat the oven as per crust instructions. Prepare the crust. Brush olive oil on the crust and sprinkle with garlic salt. Top with ranch salad dressing as sauce. Sprinkle cheese heavily over the top. Top with chicken, bacon, and tomato. Cook as per crust instructions and serve.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37036019.post-46689542537733237242010-02-12T13:21:00.000-08:002010-02-12T13:29:27.568-08:00Cari's Easy Spaghetti CasseroleI mishmashed several recipes together to create this. It's in the oven now!<br /><br />1 lb. ground turkey<br />8 oz. spaghetti (whole wheat or enriched flour)<br />4 oz. reduced fat sour cream<br />4 oz. low fat cream cheese<br />24 oz. spaghetti sauce<br />Italian seasoning, parsley, garlic powder to taste (I use a lot!)<br />1/2 cup reduced fat mozzarella cheese, shredded<br /><br />Preheat oven to 350. Cook turkey in skillet until browned. Add spaghetti sauce; simmer for 10-15 min. Add seasonings to meat mixture. Meanwhile, cook spaghetti and drain. Stir cream cheese and sour cream into meat mixture until fully blended. Mix in spaghetti. Place in 9 x 11 pan, top with mozzarella, and bake for 30-35 min. uncovered.<br /><br />You can add other seasonings (I would like to try with Cajun seasoning) or vegetables (zucchini, squash, onions, peppers). I will serve this with a green salad.Carihttp://www.blogger.com/profile/08946089089327911719noreply@blogger.com1tag:blogger.com,1999:blog-37036019.post-74373199925963955602010-02-05T12:11:00.000-08:002010-02-05T12:12:13.306-08:00Easy Chocolate Frosting<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB4PVQBVhEDj77L5mJjrijNt7T_Rmm24Y92Cyx8ZQ5xkzSPGnxSjLvjGzwihFBYw88NiQykbrT9866mEPlVaczJjZWUlcDVFN4kq1QwJbOOu_lVB7RgxqSLsDOe_f9DEsfF8iH/s1600-h/cake.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB4PVQBVhEDj77L5mJjrijNt7T_Rmm24Y92Cyx8ZQ5xkzSPGnxSjLvjGzwihFBYw88NiQykbrT9866mEPlVaczJjZWUlcDVFN4kq1QwJbOOu_lVB7RgxqSLsDOe_f9DEsfF8iH/s320/cake.jpeg" width="320" /></a></div>Ingredients <br />
<br />
6-7 cups powdered sugar<br />
1/2 cup unsweetened cocoa powder<br />
1/2 cup butter, softened<br />
1 tsp vanilla <br />
1/4 to 1/2 cup milk<br />
<br />
Beat butter until creamy. Add 2 cups powdered sugar and beat slowly. Add a little milk and stir again. Add powdered sugar 2 cups at a time and more milk, stirring or beating until creamy. Add vanilla and cocoa powder, beat together. Add more milk to get desired texture. Covers 1- 2 layer cake or 1 sm. sheet cake.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37036019.post-3782472991246438092010-01-21T10:04:00.000-08:002010-01-21T10:05:15.433-08:00Homemade Pie Crust<div><a href="http://www.twinsburglibrary.org" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://photos-f.ak.fbcdn.net/hphotos-ak-snc3/hs159.snc3/18677_745494421274_23315796_42181809_1894585_n.jpg" width="400" /></a>Makes two pie crusts <br />
</div><div><br />
</div><div>Ingredients <br />
</div><div>2 cups flour<br />
</div><div>1/2 teaspoon salt<br />
</div><div>1/3 cup shortening<br />
</div><div>1/3 cup cold butter cut into small cubes<br />
</div><div>6 to 7 tablespoons cold water<br />
</div><div><br />
</div><div>Cut in butter and shortening (use a fork, knife, or pastry tool and "cut it in by hand") till flour mixture is crumbly looking. Add water one tbsp at a time (you may have to add more water just do it a little at a time). Stir gently with fork till all dough is moist. Form dough into two equal parts. You can refrigerate dough if you want to before rolling out.<br />
</div><div><br />
</div><div>Roll dough out on lightly floured into about a 1/4 in thich or 12 in circle. <br />
</div><div><br />
</div><div>Following filling directions for baking time and temperature when baking.<br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37036019.post-65669960031495650922010-01-04T11:01:00.001-08:002010-01-04T11:05:22.221-08:00Chicken Enchiladas from AllRecipesFor once, I actually didn't alter a recipe at all! But I wanted to share this one because it was just so good. <a href="http://allrecipes.com/recipe/chicken-enchiladas-i/detail.aspx">Here's</a> the link. They were very easy and tasty. They did make a lot more than the recipe yielded on the website - I had to bake two sets - but that was fine because the leftovers tasted great too. A little spicy, but not so much that I couldn't eat them, and I am pretty wimpy. <br /><br />Do you have any New Year's resolutions to cook this year? I just bought a Taste of Home Healthy Recipe cookbook, and I plan to make quite a few of the recipes in there. I also want to try Beth's Blackberry and Brie Chicken.Carihttp://www.blogger.com/profile/08946089089327911719noreply@blogger.com1tag:blogger.com,1999:blog-37036019.post-24723361684158547742009-12-28T15:36:00.000-08:002009-12-28T15:49:32.377-08:00Pressure Cooker ChickenI got a <a href="http://en.wikipedia.org/wiki/Pressure_cooking">pressure cooker</a> for Christmas - I had never even heard of one before! Of course I was eager to try this new toy. The recipe we used is from Toula Patsalis's <span style="font-style: italic;">The Pressure Cooker Cookbook</span> by way of Recipezaar (here's the <a href="http://www.recipezaar.com/Chicken-With-Bell-Peppers-Noodles-for-Pressure-Cooker-306819">link</a> to the original).<br /><br /><span style="font-style: italic;">Ingredients:</span><br />1/4 cup olive oil<br />1 large white onion - I didn't have one but I would use it next time<br />3 garlic cloves - I used 4 scoops minced garlic<br />4 skinless breast halves - I used chicken tenders<br />1 red bell pepper<br />1 green bell pepper<br />3 cups chicken broth<br />8 oz. tomato sauce<br />1 tbsp fresh lemon juice<br />2 tbsp brown sugar<br />2 tsp salt<br />1/4 tsp black pepper<br />2 tsp dried basil<br />1 1/2 tsp dried oregano<br />1/2 tsp fennel - I eliminated<br />1 bay leaf - The grocery store didn't have, so I had to eliminate this.<br />16 oz. egg noodles - My 6 oz. pressure cooker couldn't fit this many, so I used only 8 oz in the pressure cooker. and cooked the rest separately.<br />1/2 cup fontinella cheese<br />1/2 cup parmesan cheese<br /><br /><span style="font-style: italic;">Directions:</span><br /><br />Heat oil in pressure cooker. Saute chicken, garlic, onions and peppers for about 3 minutes. Stir in the rest of the ingredients (broth, tomato sauce, lemon juice, brown sugar, salt, pepper, herbs). Add noodles. Secure the lid on the pressure cooker and heat to high pressure (check your cooker's directions - mine has a "rocker" on top that starts to rock at high speed once the pressure is high). Reduce heat to maintain pressure and heat for 10 minutes. Check cooker's directions for how to reduce the pressure (ours included a valve that we could release pressure over time). Mix cheeses and serve with noodles and chicken mixture.Carihttp://www.blogger.com/profile/08946089089327911719noreply@blogger.com1tag:blogger.com,1999:blog-37036019.post-87211175185127446412009-12-28T07:07:00.000-08:002009-12-28T07:07:58.422-08:00Sausage Egg Casserole<div class="separator" style="clear: both; text-align: center;"><a href="http://photos-g.ak.fbcdn.net/hphotos-ak-snc3/hs139.snc3/18677_737158965594_23315796_41885025_2768968_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://photos-g.ak.fbcdn.net/hphotos-ak-snc3/hs139.snc3/18677_737158965594_23315796_41885025_2768968_n.jpg" width="400" /></a><br />
</div>Ingredients<br />
<br />
8 slices of bread with crusts cut off<br />
1 lb ground sausage, cooked and drained<br />
8 oz shredded cheddar cheese<br />
3 eggs<br />
Dash pepper<br />
1 tsp salt<br />
2 c milk<br />
<br />
Note: Must be chilled overnight<br />
<br />
Place bread in the bottom of a greased 9"x13" casserole dish. Place bread on the bottom as the crust. Sprinkle cheddar cheese on top, then sausage. Milk the rest of the ingredients together and pour into the casserole. Chill overnight. Then, bake at 350 degrees for 45 minutes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37036019.post-40491880378626893412009-12-22T11:19:00.000-08:002009-12-24T17:57:58.111-08:00Cheesy Potato CasseroleIngredients:<br />
<br />
1 bag hashbrowns<br />
1 (16 oz) container sour cream<br />
1 can cream of chicken soup <br />
1 bag shredded cheddar cheese<br />
1 stick softened butter<br />
1/2 onion chopped<br />
2 c corn flakes<br />
2 tbsp melted butter<br />
<br />
Preheat oven to 350 degrees. Mix all ingredients except corn flakes and melted butter. Pour into a 9"x13" casserole dish. Top with cornflakes and drizzle melted butter on top. Cover with aluminum foil for 35 to 45 minutes or until bubbly.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37036019.post-85019496354752748852009-12-22T09:54:00.001-08:002009-12-22T09:54:01.974-08:00testtestUnknownnoreply@blogger.com0