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Quinoa Tabouli Salad Recipe

Quinoa Tabouli Salad

Quinoa Tabouli Salad

By: Gigi Howe

This has been my latest obsession.  I’ve always enjoyed Tabouli, its such a delicious blend of flavors. Traditionally it is made with bulgur but the recipe I am sharing today calls for quinoa.  Quinoa is a high protein and fiber grain.  It comes in red, black and an ivory color.  I’ve used the ivory and red.  Its become a very popular grain in the past few years.  There are many ways to prepare it.  If you are a quinoa fan, let me know how you make it because I always like to try new recipes :)

Anyway, here’s my recipe for today.  As you’ll see, I have some optional ingredients listed.  Its up to you on what you would like to add or omit and your options are really limitless… I’ve seen beans, corn, zucchini and chicken added to this recipe.

 

Ingredients:

–  1 cup dry Quinoa, rinsed well
–  1/2 teaspoon salt
–  1/4 cup fresh lemon juice
–  1/4 cup olive oil
–  2 cloves garlic, minced
–  4 scallions, minced
–  1 cup fresh parsley, minced
–  10 – 15 fresh mint leaves, minced or 1 -2 tablespoons dried
–  2 medium sized ripe tomatoes or 1 pint of grape tomatoes, diced
–  1 small cucumber, seeded and minced – optional
–  1 medium bell pepper, diced – optional
–  Feta cheese – optional
–  salt and pepper to taste

 

Directions:

1.  Boil 2 cups of salted water and slowly add the rinsed quinoa.  Simmer, cover and let cook for 10-12 minutes until all the water is absorbed.  Let stand for 5 minutes.  Fluff with a fork, transfer to a bowl and let cool.

2.  Whisk lemon juice, oil and garlic, pour over quinoa.   Add in the rest of the ingredients and mix well.  Season with salt and pepper.

3.  Cover and refrigerate for about 30 minutes before serving.  It also tastes great if you wait to serve it the next day.  Sprinkle with feta cheese if desired.

Enjoy!!

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New Years Black-eyed Pea & Tomato Soup Recipe

Black-eyed Pea & Tomato Soup

Black-eyed Pea and Tomato Soup

By: Gigi Howe

Until I met my friend, Barbara, I hadn’t heard of having a meal of black eyed peas and greens on New Years Day.  It seems to be a southern tradition to start the New Year to bring good luck and prosperity.  :)  Black eyed peas are usually cooked with ham or bacon and served with cooked greens such as collards, turnip or mustard greens.

Today, I’m sharing a different take on the traditional meal.  This recipe would work anytime of year, but since it has black-eyed peas, I’ll share it for the new year and also wish you all much happiness and joy for 2015!

Ingredients:

–  1 cup/ 6 oz black-eyed (dried)
–  1 tablespoon olive oil
–  2 onions, chopped
–  4 cloves garlic, chopped
–  1 small bell pepper, chopped
–  1 teaspoon cumin
–  1 teaspoon tumeric
–  diced tomatoes (1) 14.50 oz can or  (2) cups of fresh
–  4 cups chicken or vegetable broth
–  juice of 1/2 lemon
–  2 tablespoons fresh parsley, chopped – divided
–  salt and pepper to taste

 

Directions:

1.  Put the beans in a pan, cover with cold water.  Bring to boil and cook for 5 mins.  Cover and let stand for 2 hours or overnight.

2.  Drain beans and return to pan.  Cover with fresh cold water and simmer for 35-40 mins or until beans are tender. Drain and set aside.

3.  Heat oil in pan, add onions, garlic and pepper.  Cook for 5 mins. or until onion is soft.

4.  Stir in spices, tomatoes, broth, 1 tablespoon parsley and beans.  Simmer for 45 mins. to 1 hour.

5.  Remove from heat, stir in lemon juice and remaining parsley.

Nice served with cornbread and greens.  Happy New Year!!

Enjoy!!

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Lemony Artichokes Recipe

artichoke recipe

Lemony Artichokes

By: Gigi Howe

I know artichokes are not for everyone.  But if you love them like I do or want to try them for the first time, I have a delicious recipe.  Its also an easy recipe, you cook the artichokes in the microwave.  They have a nice lemony flavor and you can dip the leaves in the buttery broth that is left after you cook them.

Artichokes are tricky to eat and I don’t think everyone has the patience for them.  If you have never had fresh artichokes, here’s a link on How to eat an Artichoke.  I suggest you take a look at the article, because if you don’t know what to eat or what not to, you won’t enjoy your artichoke.

Here’s the recipe.  I hope you like it as much as I do.  Let me know if you try it!

Ingredients:

–  2 fresh artichokes (about 8 oz each)
–  8 tablespoons butter or margarine, melted and divided
–  1/2 teaspoon garlic powder
–  1 lemon, halved lengthwise and thinly sliced
–  1/4 cup dry seasoned bread crumbs
–  2 tablespoons Parmesan cheese
–  1/2 teaspoon paprika

Directions:

1.  Combine 6 tablespoons of butter with garlic powder and set aside.

2.  Cut stem off artichoke and trim the tips of leaves, then rinse.

3.  Place lemon slices in between leaves, put as many slices into the artichoke as possible by spreading the leaves and opening the artichoke.

4. Arrange the artichokes in a 1 1/2 casserole.  Pour butter mixture over artichokes.  Cover with plastic wrap.

5.  Cook in microwave on high for 10 – 12 mins or until fork tender.

6.  Combine 2 tablespoons butter with the remaining ingredients.  Sprinkle over cooked artichokes.  Let stand covered for 5 minutes before serving.  Dip leaves into butter mixture left in casserole.

To cook 4 artichokes, double all ingredients and cook artichokes for 14 – 17 mins.

 

Enjoy!!

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Breakfast Strata Recipe

breakfast strata

Breakfast Strata

By: Gigi Howe

I like recipes like this one and its perfect for Christmas morning.  Who wants to miss out on any of the fun and festivities.  I don’t want to spend my time in the kitchen cooking.  This recipe is perfect .. you prepare it the night before and all you have to do in the morning is bake it and its done and delicious!  Last year I posted another recipe like this, where you prepare the dish the night before.  Its a good recipe too – Upside-Down French Toast.   That recipe is meatless and includes apples.  This recipe today, has eggs, sausage, cheese and bread.  Both are delicious dishes and I really have a difficult time picking a favorite, so I won’t!  ;)

Ingredients:

–  1 lb. breakfast sausage (a little less is okay)
–  about 5 cups day old French or Italian bread cut into cubes
–  12 eggs
–  8 oz. cheddar cheese
–  2 1/2 cups milk
–  optional ingredients: sauteed onions, sliced mushrooms, tomatoes
– butter or margarine (to grease pan)
–  salt and pepper to taste

Directions:

1.  Cook sausage in skillet until browned.  Place cooked sausage on paper towels to drain excess fat.

2.  Butter 9×13 baking dish, added cubed bread.  Sprinkle with sausage.  Add any (or none) of the optional ingredients.  Sprinkle with cheese (separate some to add at the end).

3.  Whisk eggs, milk, salt and pepper; pour over the bread, etc layers.  Sprinkle with remaining cheese.

4.  Cover with foil or plastic wrap and refrigerate overnight.

5.  The next morning, remove foil or wrap and bake at 350 for 55 – 60 mins. until firm and browned.    Let cool for 10 minutes before serving.

Serves 8.

Enjoy!!

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Last Minute Holiday Recipes

last min holiday recipes

Last Minute Holiday Recipes

Okay, ‘fess up!  Have you ever realized that you forgot to include a dish at a gathering?  I’ve done it.  As matter of fact as recently as on Thanksgiving for me.  All of a sudden I realized I forgot to make or serve something!  So if you are like me..  with too many things on your mind ;) never forgetful.. :) we’ve put together a list of some last minute recipes.  You might not have everything in-house to make the following dishes, but they all come together pretty quickly.

 

Appetizers:

  • Pepperoni Pizza Bake - this recipe goes together super fast. Pillsbury Grands are the crust.  Just put it all together and bake.
  • 12 Last-Minute Appetizers from the Pantry – From the Food Network.  This is great.  “Turn pantry and fridge staples into quick company-worthy snacks.”  From marinated olives to pita chips.
  • Easy Recipes: Instant Appetizers – These Rachael Ray recipes are very easy and are broken down into categories from “Cheese”, “Meats”, “Veggies”, “Fish and Shellfish” to “Sweets”.

Main Dishes:

  • Fettuccine With Quick Ragu – From FoodNetwork.com this recipe looks good for a quick meal anytime.  It calls for ground turkey or veal but I think I might prefer some italian sausage instead.
  • Beef with Snow Peas – This recipe is from Ree Drummond, The Pioneer Woman.  It takes 10 minutes to prep, and 6 minutes to cook.  And it looks great!
  • Bacon Turkey Scaloppine –  I’m going to make this recipe but I will substitute chicken breasts.   10 minutes of preparation!
  • Foil-Wrapped Steak Dinner – Wow a fast recipe to put together and close to zero clean up time!  Steak, potatoes, carrots and celery all cooked in the oven in a foil pack.

Side Dishes:

Desserts:

 

Merry Christmas and Happy Holidays to all!!

 

gigi bio2




Italian Sprinkle Cookies Recipe

Italian Sprinkle Cookies

Italian Sprinkle Cookies

By: Gigi Howe

I have another cookie recipe for you this week.  This recipe reminds me of my mom, this was her recipe, okay one of her recipes, but was a favorite for everyone.  When I would have my cookie making sprees, she would always ask me to make her Italian Sprinkle Cookies.  They were such a hit, that I kept on making them year after year.

The dough can be a bit tough, its quite thick but these cookies will not disappoint!  Roll the dough into balls, bake them and then toss them into a bowl with the icing, then sprinkle with nonpareils.  The cookies are made with almond, vanilla and lemon extract which give them a great flavor.

Don’t forget to check out our other holiday cookie recipes here on LRWC: Italian Struffoli, Snowball Cookies and German Pecan Brittle Cookies.

I hope you like this cookie as much we do!

Ingredients:

Cookies:
–  6 eggs
–  5 cups all-purpose flour
–  2 cups powdered sugar
–  2 tablespoons plus 1 1/2 teaspoons baking powder
–  1 cup shortening (melted) – I use butter
–  1 tablespoon almond extract
–  1 1/2 teaspoons lemon extract

Glaze:
– 1/2 cup warm milk
– 1 teaspoon almond extract
– 1 teaspoon vanilla extract
– 1 one pound box powdered sugar

Colored nonpareils or sprinkles.

Directions:

1.  With mixer, beat eggs until light and fluffy – about 5 minutes.  Set aside.

2.  In another bowl, sift flour, sugar and baking powder.  Slowly add shortening and extracts until the dough has a bead-like texture.

3.  Gradually add beaten eggs (dough will be stiff).

4.  Roll dough into approximately 1 inch balls and place on ungreased cookie sheet.  Bake at 350 for 12 mins.  The tops of the cookies will not brown but the bottoms should brown very slightly.

4.  For the glaze, combine milk and extracts in a large bowl.  Whisk in powdered sugar, make sure all lumps are gone and the glaze is smooth.

5.  As soon as the cookies are removed from the oven, quickly immerse 3 or 4 at a time into the glaze.  Remove with a slotted spoon and place on wire racks to drain (put wax paper or paper towels under the wire racks for an easier clean up).  Quickly sprinkle cookies with nonpareils before the glaze sets.

6.  Let dry for 24 hours before storing.

Yield:  about 6-7 dozen.

Enjoy!!

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Snowball Cookie Recipe

snowball cookies recipe

Snowball Cookies

By: Gigi Howe

Last week I shared one of my favorite cookie recipes – German Pecan Brittle Cookies.  This week, I have another favorite.  These cookies disappear fast!   You roll the dough into balls, bake the cookies, then roll them in powdered sugar while they are still hot and you have a delicious melt-in-your-mouth cookie!  I’ve had Scandinavian cookies that are extremely similar to these.  The only difference that I know of is the shape of the cookie.  These are rolled into balls, the Scandinavian cookies are shaped into crescents.  These cookies tend to be on the fragile side, so personally I think the round balls hold up better.  I’ve seen these cookies go by many names – Butterballs, Mexican Wedding Cookies, Nutballs to name a few.

I received this recipe from an acquaintance years ago.  I’m not sure of the exact yield of this recipe; it depends on how large you roll your cookies but the recipe can make approximately 5-6 dozen cookies.   There is also not an exact measurement for the confectioners sugar since that depends on how many cookies you roll!  There are plenty cookies for friends and family to enjoy.  You can always cut the recipe in half, if you prefer not to make that many cookies.

Ingredients:

–  1 lb butter
–  8 tablespoons granulated sugar
–  4 cups flour
–  3 cups finely chopped nuts – I use walnuts, pecans are good too
–  1 1/2 teaspoons vanilla extract
–  1/4 teaspoon salt
–  2-3 cups powdered sugar

Directions:

1. Cream shortening and granulated sugar in a large mixing bowl.  Add vanilla and salt, blend well.  Slowly add in the flour.  Mix well.

2. Stir in the finely chopped nuts.  Your dough will be very thick, so do the best mixing that you can do.  You may have to knead the dough.

3.  Roll dough into approximately 1 – 1 1/2 inch balls and place on ungreased cookie sheet.  (These cookies do not expand much at all so you can put them close together on the cookie sheet.)

4. Bake for 15 mins (cookies should not have much color) in 350 degree oven.

5. Remove from cookie sheet and roll cookies in powdered sugar to coat.  Cookies will be hot which helps the sugar coat the cookie.  Place on wire rack to cool.

6.  Optional – Sprinkle with additional powdered sugar.

Yield: 5-6 dozen.

Enjoy!!

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German Pecan Brittle Cookies Recipe

German Pecan Brittle Cookies recipe

German Pecan Brittle Cookies

By: Gigi Howe

A few years back I was obsessed with making cookies… and more cookies and more cookies around the holidays.  Some years I made 14-15 different types.  I shipped boxes of cookies to my relatives, gave platefuls to neighbors and friends.. and yes, maybe ate one or two myself.  ;)  Then I took a break, but I’m thinking this year I might make some again.

I have had a few favorites over the years and the recipe I am sharing today was a batch that I made many years in a row.  It was always a favorite.  A tasty cookie, easy to make and makes quite a few.  The recipe calls for corn flakes, so if you make this cookie, don’t forget to use the $1/2 Kellogg’s Cereals coupon in the 11/2 Red Plum insert.

Ingredients:

–  1 cup (I use oil)
–  1 cup sugar
–  1 cup firmly packed brown sugar
–  2 eggs
–  1 cup flour
–  1 teaspoon baking powder
–  1 teaspoon baking soda
–  1/2 teaspoon salt
–  1 cup corn flakes, crushed
–  1 cup chopped pecans
–  1 teaspoon vanilla extract

Directions:

1. Cream shortening in a large mixing bowl.  Gradually add sugar, beating well.  Add eggs, beat well.  Add vanilla and mix.

2.  Mix together flour, baking powder, baking soda and salt in a medium mixing bowl.  Add crushed cereal and pecans, stirring to coat well.  Add to creamed mixture, mixing until well blended.

3. Drop by teaspoonfuls (about 1 – 2 inches apart) onto lightly greased cookie sheets.  Bake at 325 for 10 -12 minutes.  Remove to wire racks to cool.

Yield: about 6 dozen.

Enjoy!!

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Turkey Soup Recipe

Turkey Soup Recipe

Turkey Soup

By: Gigi Howe

A few years ago, we put together a list of a few Unique Leftover Turkey Recipes.  Some of the recipes are just for turkey, but others include the whole shebang… Turkey, stuffing, potatoes, cranberry sauce.. you name it.

One of my favorite things to do with leftover turkey is to make soup, its nothing too fancy, just a nice flavorful soup.  I make chicken soup too, but there is something different about turkey soup.  To me its richer and heartier.  Take most of the turkey meat off of the bones use them for your soup.  You can always throw your bones in the freezer and make the soup at a later date.  That’s what I do most of the time.

The secret to this soup is to let it cook… then let it cook some more!  The longer it cooks and simmers the better.  The recipe says let it simmer for at least 2 hours.  I will usually double that time.

Ingredients:

–  Bones from leftover turkey
–  Water to cover (about 2 – 3 quarts)
–  2 carrots
–  1 onion
–  2 stalks of celery
–  2 sprigs parsley
–  3 whole peppercorns
–  1 teaspoon salt 0r to taste
–  1/8 teaspoon pepper
–  fine pasta or noodles – about 2 oz.
–  1 scallion, thinly sliced for garnish

Directions:

1. Put all ingredients except for 1 carrot, pasta and scallion.  Let simmer, covered for at least 2 hours.

2.  Strain broth after cooking.  Discard bay leaf and peppercorns. Remove excess fat, if any from the broth.

3. Take the cooked vegetables and puree in food processor or blender.  Add back into broth.  Take any turkey meat that may be left and add that to the broth.  Grate or thinly slice the remaining carrot, add to broth along with pasta or noodles and cook until pasta is done.

4. Garnish with scallions and serve.

Enjoy!!

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Cranberry Nut Bread Recipe

Cranberry Nut Bread

Cranberry Nut Bread

By:

Thanksgiving is coming up, are you cooking at your house or going out?  I’m celebrating at my house.  We’re going to have some of my relatives visit, I’m happy they want to make the trip to Ohio :)  I will have a big crowd here too.. about 35-40 people.

Anyway, I am sharing a recipe for Cranberry Nut Bread today.  I’ve made it for many years and its always good.  Its not super sweet, you can serve it with your Thanksgiving meal or its also nice for breakfast.  You can put butter on it, but its also pretty moist and doesn’t necessarily need it.

Don’t forget you can get a few deals with the Snap Rebate – $0.25/1 Cranberries, any fresh or canned and the Checkout 51 Rebate – 0.25/1 Fresh Cranberries, any variety (part of Pick Your Own Offer).

Ingredients:

–  2 cups flour
–  1 cup sugar
–  1 teaspoon salt
–  1 1/2 teaspoons baking powder
–  1/2 teaspoon baking soda
–  3/4 cup orange juice
–  2 tablespoons grated orange peel
–  2 tablespoons vegetable or canola oil
–  1 egg, beaten
–  1 1/2 cups fresh cranberries, coarsely chopped
–  1/2 cup chopped walnuts

Directions:

1. Preheat oven to 350. Mix together flour, sugar, salt, baking powder and baking soda in a large bowl.

2. Stir in orange juice, orange peel, oil and egg. Mix until well blended. Stir in cranberries and nuts.

3. Turn into a greased 9×5 loaf pan. Bake for 55 mins or until cake tester comes out clean.

4.  Cool on rack for 15 mins. then remove from pan.

Enjoy!!

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