Naugblog Cooks

Thursday, February 1, 2024

“AWAY Crandall Scrimmage” has been canceled by Francesca Naugle.

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Calendar

FRI

~~Friday, February 2, 2024~~

~~6:30 PM - 7:30 PM (CST)~~

This event has been canceled.

Participants

lukasvann.cooks2@blogger.com (You)

This invitation is specific to you and should not be shared with other users.

Wednesday, January 17, 2024

Francesca Naugle invited you to “AWAY Crandall Scrimmage”.

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Calendar

FRI

Friday, February 2, 2024

6:30 PM - 7:30 PM (CST)

Decline

Maybe

Participants

Francesca Naugle (Organizer)

lukasvann.cooks2@blogger.com (You)

lukas.naugle@gmail.com

View Details and Replies

This invitation is specific to you and should not be shared with other users.

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Tuesday, January 21, 2014

Quinoa, Spinach and Roasted Veggies

1 Red Pepper

1 Yellow Pepper

1 Green Pepper

1 Onion

3 Carrots

Olive Oil

Salt

Pepper

1. Chop veggies into bite size chunks. Toss with olive oil, salt and pepper. Roast at 425 degrees for 30 minutes or so.

Meanwhile...

2 cups rinsed quinoa

olive oil

4 cups chicken broth

2. Place the 2 cups of quinoa into a heavy saucepan and roast for 5 minutes stir occasionally. Once lightly brown put a little olive oil in the pan and stir in the chicken broth and bring to a boil. When it is boiling cover and turn the heat to low for 15 minutes.

4 cups spinach

4 cloves minced garlic

2 TBS butter

2 Tbs. olive oil

3. Heat the butter, olive oil and garlic in a large pan until the butter is slightly brown. Turn off the heat and place the spinach in the pan and cover.

4. After a few minutes remove the lid and add the quinoa and roasted veggies. Stir and enjoy!

Thursday, September 26, 2013

Crockpot Chicken Tacos

1lb. chicken breast
1lb. chicken thighs
1 bottle of tomatillo salsa
4 cloves of minced garlic
1/2 cup of red or white wine
1/2 tsp. chipotle seasoning
1 tsp. cumin
black pepper

1. Place meat in crockpot. 2. Throw everything else into crockpot. 3. Cook on low for 6-8 hours or high for 4 hours.

I served this with a choice of soft tortillas or hard, shredded cabbage, minced cilantro, salsa and shredded cheese.

Tuesday, September 10, 2013

Lentil and Split Pea Soup

5 Tbs. coconut oil
1 large yellow onion, chopped
4 finely diced carrots
6-8 garlic cloves, minced
2 tsp. red pepper flakes
11 cups chicken or vegetable stock, plus more as needed
1 1/2 cups (10 1/2 oz.) green lentils
1 1/2 cups green split peas, picked
over and rinsed
2 tsp. fine-grain sea salt, plus more, to taste
1 stick unsalted butter
2 Tbs. madras curry powder
2 cans coconut milk

Directions:

In a large pot over medium heat, melt 4 TBS. coconut oil. Add the onion, carrots, garlic and red pepper flakes and cook, stirring, until the onion softens, 2 to 3 minutes. Add the 11 cups stock, the lentils, peas and 1/2 tsp. of the salt. Reduce the heat to medium-low, cover and simmer until the lentils are tender, about 30 minutes.

Meanwhile, in a small saucepan over medium heat, melt the stick of butter and cook until it begins to brown, 3 to 5 minutes. When it starts to smell nutty and fragrant, stir in the curry powder and cook, stirring constantly, until the spices are fragrant, about 30 seconds. Remove from the heat and set aside.

When the lentils are done, remove from the heat, stir in the coconut milk and the remaining 1/4 tsp. salt. Puree the soup with an immersion blender. You can leave the soup a bit chunky if you like, or puree until it is perfectly smooth. Adjust the consistency as desired with more stock or water. Stir in half of the spiced butter and adjust the seasoning with salt.

Adapted from William-Sonoma recipes.

Saturday, March 2, 2013

Peanut butter chocolate chip cookies

2 cups natural peanut butter

2 cups honey

2 eggs

2 cups chocolate chips

1. Preheat oven to 375 degrees.

2. Combine all ingredients and spoon onto cookie sheet.

3. Bake for 12-15 minutes.

Kale, roasted beet and sweet potato salad

3 peeled and diced sweet potatoes

1 peeled and diced beet

olive oil

maple syrup

cinnamon

nutmeg

5 garlic cloves

pinch sea salt

pinch black pepper

1 bunch kale

2 avocados

4 diced carrots

1 can of chickpeas, rinsed and drained

Dressing:

1 avocado

1/2 cup olive oil

juice of 1 lemon

pepper

2 tsp. honey, or to taste

roasted garlic

4 scallions

1. Place diced sweet potatoes, beets and garlic on rimmed oven sheet. Drizzle with olive oil and maple syrup. Sprinkle with cinnamon, fresh nutmeg, pepper and salt. Roast in a 425 degree oven for 20-25 minutes.

2. While that is cooling, mix all the ingredients for the dressing with a hand mixer or food processor or blender.

3. Chop kale into fine strips, place in bowl and massage with a little olive oil.

4. Add chickpeas, carrots, avocado, cooled sweet potatoes and beets. Toss with dressing and serve!

My whole family LOVED this salad!!