Navajo Tacos

1/2 cup warm water
1 Tbsp yeast
1 egg
1 1/2 cup milk
1 Tbsp corn meal
1/3 cup oil
1/3 cup sugar
1 tsp salt
5 cups flour
1 pkg taco seasoning
1 lb ground beef (optional, you can also use chicken or leave out meat entirely)
1 can refried beans (I like to use black beans)
1 cup grated cheese
1/2 cup tomatoes, diced
1 cup shredded lettuce
1 can sliced olives
1/4 cup sliced jalapenos
1 jar salsa
1 cup ranch dressing
1/2 cup sour cream

Directions:

Dissolve yeast in lare bowl with water. Add a little of the sugar to help activate the yeast. After about 5 min. add all other ingredients except 3 cups flour. Mix and cover 1 hour. Add rest of flour and knead well. Let rise double in bulk. Refrigerate until ready to use. For tacos: roll out a small piece of dough on a floured surface. Fry in a little oil in a frying pan. Drain on a paper towel. Top with ingredients you like. The leftover scones are good with cinnamon and sugar or honey for dessert!

Oriental Steak Salad

Here is the real recipe:

Ingredients 1 pkg (3 oz.) Oriental flavor instant ramen noodles 4 cups water 1 bag 16 oz. Birds Eye frozen Cauliflower, Carrots & Snow Pea Pods 2 tbsps vegetable oil 1 lb boneless beef top loin steak, cut into thin strips 1/3 cup Oriental sesame salad dressing 1/4 cup chow mein noodles

Instructions Reserve seasoning packet from noodles. In large saucepan, bring water to boil. Add ramen noodles and vegetables; return to boil and cook 3 minutes, stirring occasionally. Drain. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add beef; cook and stir about 8 minutes or until browned. Stir in reserved seasoning packet until beef is well coated. In large bowl, toss together beef, ramen noodles, vegetables and salad dressing. Sprinkle with chow mein noodles.

Serving Suggestions Serve over lettuce.

Here is how I changed it:

I didn't have any oriental sesame dressing so I used caesar italian and poured the ramen flavoring in the dressing with a little teriyaki sauce and olive oil.

This is a delicious recipe!

Veggie Chowder

Ok, I know you guys are sick of my vegginess- and I also know that Marilee just posted a corn chowder recipe- BUT I got this free cook book at costco and this recipe was in there and it was sooo easy and good, and if you had it the night after corn chowder it would still be new and yummy. All you need is:

• 2 Tbsp Butter (or in my case Smart Balance Marg)
  
• 1/4 Tsp Thyme
  
• One Onion chopped
  
• 1.5 cups milk (I used vanilla soy milk and it was really good)
• 2.5 cups water
• 2 bullion cubes
  
• Two Potatoes cubed
  
• 5 cups of Frozen Veggie Medley (I used the Fred Meyer Garden Veggie Medley which has red peppers, a few kinds of beans, broccoli etc. but of course the cook book recommended the costco variety.)
• Salt and Pepper
  

Melt the butter in a soup pot and add the thyme and onion. When the onion is soft add the milk, water, bullion and potatoes and boil. Simmer until potatoes are soft. Then add the frozen veggies and bring back to a boil. Turn the heat to low and take two cups of the soup and put it in the blender and puree. Put the puree back into the soup and serve (salt and peppered) with biscuits. Seriously it's good!! Don't believe Vegan is Gross! It can be Good! Makes enough for 4 servings, and freezes well.

Baked Chicken Picatta

3 med chicken breast halves
1/2 tsp salt
1/6 cup butter, plus 2-3 Tbsp extra light olive oil
1 cups fresh mushrooms
1/4 cup flour, season with garlic salt, onion powder, pepper, and paprika
1 Tbsp of seasoned flour
1/4 cup thinly sliced green onion, white bulb only
1/2 cup fat free chicken broth
1/8 cup cream
1/2 dash tarrogon leaves to taste
1/2 fresh squeezed lemon to taste
1/2 dash capers (optional)

Directions:

Coat chicken with seasoned flour. Brown in butter. Remove and add onion and mushrooms. Cook 3 min. Stir in 2 T seasoned flour. Add chicken broth and cream. Add tarragon and lemon to taste. Bake 1 hr at 350 with foil; then uncover last 15 min.

Sausage Pie with Cornbread Crust

Hello sisters, guess everyone is really busy lately. Kedra seems to think all of my recipes sound gross, but I wouldn't post them if I thought they were gross, and I've tried them all. So there. Well, I bought some Morningstar Farms breakfast sausage patties at Costco a while ago and they were really good in this recipe. I also had all the other stuff on hand so it was an easy meal (I always have cornmeal around for polenta-another easy meal, see adriasrecipes.blogspot.com). You need:

• 1lb sausage (I used mashed up veggie sausage patties as I said before- I'll bet ground beef would also work
• 1 cup wheatberries cooked
• 1 onion chopped
• 1 bell pepper chopped
• 2 garlic cloves chopped
• 1 can tomato sauce or diced tomatoes
• 1 cup frozen corn
• 3/4 cup chopped mushrooms

Cornbread Topping: (The next time I make this casserole I will double the topping recipe.)

• 2/3 cup cornmeal
• 1/3 cup flour
• 1/2 cup milk or soymilk
• 1 Tbsp sugar
• 2 Tbsp oil
• 2 tsp baking powder
• 1/4 tsp salt
• 1 egg

1. Heat oven to 400 degrees.
2. Cook sausage, onion, pepper, mushrooms and garlic in a skillet 8 to 10 min. If using real meat, cook until done all the way through and then drain it.
   
3. Add wheatberries, corn and tomatoes, 5 more minutes.
4. Stir all topping ingredients in a bowl until blended.
5. Spoon sausage mixture into a deep casserole, and spoon the topping over it evenly.
6. Bake 15-20 minutes or until golden brown.
   

Stuffed Squash

We don't make monkey macaroni because, since his mission, Garth has developed a slight intolerance to cheese.

Well, this week I made some easy stuff like pizza, and cashew fried rice, and veggie pot pie-but I tried one new recipe that was not bad. Sorry no pic, it is actually probably more beautiful than delicious but only by a little. You need:

• 1 squash (acorn is probably the most delicious, but this time I used delicata, which was not as good)
• 2 Tbsp olive oil
  
• 1 small onion chopped finely
• 2 carrots grated
• 1 cup broccoli chopped finely
• 3/4 cup corn or chopped bell pepper
• some garlic salt
• a tiny bit of cayenne
• some other spices I threw in, whatever is lying around
  
• 2 Tbsp butter
  

Heat the oven to 400 degrees. Boil the whole squash for 15 minutes while you chop the other veggies. Fry the onions in the oil until they are soft. Sautee the rest of the veggies and spices with the onions for 5 minutes while you cut the squash in half and scoop out the seeds. Smear one tablespoon of butter on the inside of each squash half. Transfer the veggie sautee to the buttered squash cups and bake for about an hour. The top veggies should be kind of crispy and the squash flesh should be really soft (you can check with a fork or toothpick).

I really had low expectations for this recipe but it was surprisingly good and it would have been very easy without a baby. Anyway, it seems like people don't eat a lot of squash nowdays anyway so it is good for variety, and it is pretty cheap. Plus you can clean the seeds and roast them later. (Or you can boil a squash, peel and mash it with some butter and brown sugar, kind of like mashed potatoes- that's another of my favorite ways to eat squash.) See you all later!

Monkey Macaroni

This really isn't Adria, this is Garth. I am hijacking her account for a little bit to post the recipe for Monkey Macaroni, which is a versatile little recipe that I developed while on my mission. On with the recipe:


Ingredients

• Macaroni noodles
  
• Water
• Grated cheese (Gouda, cheddar, Swiss, it doesn't really matter what type)
  
• 1/2 cup milk
• 2 tablespoon oil (olive, corn, sunflower oil, etc. it doesn't really matter)
• 1-2 spoonfuls butter
• Spices: 2 bouillon cubes (preferably chicken), onion powder, garlic salt, and anything else that you have got that might be good with macaroni

Directions
Dump macaroni in a pot of boiling water. To create the sauce combine the milk, oil and butter with about 1/3 cup of water in a saucepan and bring to a boil. Stir in your spices and remove from the heat. When the macaroni is cooked (about 8 minutes), strain the macaroni. Add the cheese and sauce to the macaroni. Mix well, serve and enjoy!