Women’s Ministries

Pesto Cheesy Chicken Rolls July 30, 2011

Rated: Submitted By: CHOMPY Photo By: B Spradley Prep Time: 15 Minutes Cook Time: 50 Minutes Ready In: 1 Hour 5 Minutes Servings: 4

Pork & Papaya with Couscous July 12, 2011

I found this recipe while I was getting my hair done last week out of Clean Eating magazine. I was surprised by the number of good recipes in the magazine – you know, ones that don’t include too many things I have never heard of or will have to drive to a random store to purchase. I went out and bought the July edition and am planning to try some new recipes this summer. This one turned out pretty good. I loved the pork and like the couscous. I bought the whole wheat kind – per the recipe.  I didn’t love the texture of the couscous and I am wondering if any of you know if that is just the way couscous feels or if it was undercooked or if it is the problem is the whole wheat kind. I’d love to hear back from any of you “couscous experts” out there!

Pork & Papaya with Couscous

1. Cook couscous per package instructions.

2. In a large nonstick skillet, heat oil on medium for 1 minute. Add soy sauce, ginger, garlic and pork and cook for 3 to 4 minutes, occasionally flipping pork strips with spatula until meat is cooked through. Remove skillet from heat and stilr in lime juice and cilantro.

3. Place couscous on plate and top with pork, papaya, and skillet juices. Garnish with papaya seeds.

Ingredients for 2+ (up the pork amount and double the sauce recipe for a family sized meal)

½ C water

½ C couscous

1 tsp olive oil

2 tsp low-sodium soy sauce

¼ tsp ground ginger

3 garlic cloves, minced

8 oz pork tenderloin, sliced into 1/2” strips

1 Tbsp lime juice

¼ C fresh cilantro, minced

2 green onions, diced

½ Hawaiian papaya, peeled, seeded and cubed ( I used mango because it was cheaper. My husband said it was still good. I don’t do meat and fruit together…breaks my “sweet/meat” rule!)

~Julie Guest

TRES LECHES CAKE May 5, 2011

Cinco de Mayo is Thursday! Celebrate with cake!

CAKE:

1 Tbs. all-purpose flour

1 tsp. salt

4 large egg whites

2/3-cup sugar

1 tsp. Vanilla

1 Tbs. lime zest

3 large eggs

2/3-cup all-purpose flour

MILK MIXTURE:

1 cup half and half (use light version)

1 (14-oz.) fat free sweetened condensed milk

1 (12-oz.) can fat free evaporated milk

Preheat oven to 350.

To prepare cake, coat a 13 x 9 inch baking dish with cooking spray; dust with 1 T. flour.

Place salt and 4 egg whites in a large bowl; beat with a mixer at high speed until soft peaks form.  Gradually add 2/3-cup sugar, 1 tablespoon at a time, beating until soft peaks form.  Place 1-teaspoon vanilla and eggs in a large bowl; beat until thick and pale (about 3 minutes).  Gently fold egg white mixture into egg mixture.  Lightly spoon 2/3-cup flour into dry measuring cups; level with a knife.  Gently put flour into egg mixture.  Spoon batter into prepared dish.  Bake at 350 for 20 minutes or until cake springs back when touched lightly in center.  Cool 5 minutes in pan on a wire rack.

To prepare the milk mixture, combine the half and half, condensed milk, and evaporated milk.  Pour over the cake. Refrigerate cake for at least 2 hours before frosting.

Serve with fresh fruit and a dollop of whipped cream

 Lynn Wolter’s Recipe

Chocolate Crunch Brownies April 12, 2011

~submitted by Liana Wunderlich
Ingredients:

1 cup butter, softened
2 cups sugar
4 eggs
6 tablespoons baking cocoa
1 cup flour
2 tsp vanilla extract
1/2 tsp salt
1 jar marshmallow cream (7 oz)
1 cup creamy peanut butter
2 cups semisweet chocolate chips
3 cups crispy rice cereal

Directions:
Cream butter and sugar; add eggs.  Stir in cocoa, flour, vanilla and salt.  Spread into a greased 13x9x2 baking pan.  Bake at 350 degrees for 25 min.  (OR, you can use a boxed brownie mix if you don’t have time to make from scratch.)  Cool.  Spread marshmallow creme over cooled brownies.  In a medium saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly.  Remove from heat; stir in cereal.  Spread over marshmallow layer.  Chill before cutting; store in refrigerator.

Yummy Benefit Dinner Recipes – Part 2 April 9, 2011

Filipino Lumpia Recipe (Pork and Vegetable Spring Roll):

Original Recipe Yield 30 lumpia

 Ingredients:

• 1 tablespoon vegetable oil
• 1 pound ground pork
• 2 cloves garlic, crushed
• 1/2 cup chopped onion
• 1/2 cup minced carrots
• 1/2 cup chopped green onions
• 1/2 cup thinly sliced green cabbage
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon soy sauce
• 30 lumpia wrappers
• 2 cups vegetable oil for frying

Directions:

1. Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
2. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
3. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

 Tamarind Cashew Dipping Sauce:

Ingredients:

• 1/4 cup chopped cashews                             
• 1 tbsp hoisin sauce                                        
• 2 medium garlic cloved – minced                
• 2 green onions – chopped                            
• 1/2 tsp ground black pepper                       
• 1/4 tsp cayenne pepper                                
• 1/4 cup canola oil                                                                  
• 3 tsp honey                                                    
• 6 tbsp rice wine vinegar                               
• 1/2 tsp tamarind pulp                                   
• 1/2 tsp toasted sesame seeds             

Directions:

1. Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth.
2. In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp.
3. Heat at medium for 1 minute.
4. Stir until the tamarind pulp is completely dissolved.
5. Add this to the cashew mixture and process until smooth
6. Pour into a serving bowl and sprinkle with toasted sesame seeds.
7. Refrigerate for at least 30 minutes

Japanese Ginger Dressing:

Ingredients:

• 1/2 cup minced onion
• 1/2 cup peanut oil
• 1/3 cup rice wine vinegar
• 2 tablespoons water
• 2 tablespoons minced fresh ginger root
• 2 tablespoons minced celery
• 2 tablespoons ketchup
• 4 teaspoons soy sauce
• 2 teaspoons white sugar
• 2 teaspoons lemon juice
• 1/2 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions:

1. In a blender, combine the minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt and pepper . Blend on high speed for about 30 seconds or until all of the ingredients are well-pureed.

Yummy Benefit Dinner Recipes – Part 1 March 26, 2011

For those of you who were lucky enough to taste the food at the Frontline for Justice benefit dinner, you can attest to the fact that the food was AMAZING! Rose Tom and her team did a beautiful job preparing a feast and she was generous enough to share her “secret sauce” recipes with us!

Thai Noodle Salad:

Original Recipe Yield 20 servings

Ingredients:

• 1 (12 ounce) package angel hair pasta
• 3 cups shredded napa cabbage
• 4 large carrots, shredded
• 1 small green bell pepper, chopped
• 1 small red bell pepper, chopped
• 1 small yellow bell pepper, chopped
• 1 bunch fresh cilantro, chopped
• 1 bunch fresh green onions, chopped
• 1/2 cup chopped peanuts
• 2 tablespoons toasted black sesame seeds
• 8 ounces frozen cooked shrimp, thawed and drained
• 1/4 cup peanut butter
• 2 tablespoons tahini
• 1/4 cup rice wine vinegar
• 1/4 cup sweet chili sauce
• 5 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Directions:

1. Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.
2. In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.

Sate Chicken for Lettuce Wraps:

• 1 lb.  chicken –I prefer thighs /cut into strips
• 1 tsp brown sugar
• 1 tsp. ground coriander
• 1 tsp ground cumin
• ½ tsp turmeric
• 1 tsp. ground black pepper
• 2 cloves chopped garlic
• 1 TBSP.  canola oil
• 1 TBSP. soy sauce
• 1 TBSP. lemon juice
• 1 tsp. fish sauce
• Marinate overnight and grill.

 Add chicken to sides:  sliced cucumber, julienne carrots, bean sprouts

Satay sauce—buy at Cash and Carry comes in a small tub

Sweet Chili Sauce—Cash and Carry

 Japanese Cucumber Sunomono

Ingredients:

• 2 large cucumbers, peeled
• 1/3 cup rice vinegar
• 4 teaspoons white sugar
• 1 teaspoon salt
• 1 1/2 teaspoons minced fresh ginger root

Directions:

1. Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices.
2. In a small bowl combine vinegar, sugar, salt and ginger. Mix well. Place cucumbers inside of the bowl, stir so that cucumbers are coated with the mixture. Refrigerate the bowl of cucumbers for at least 1 hour before serving.

30-Minute Turkey Chili February 22, 2011

I tried this recipe last week and it was a great hit! Very yummy and warm for the cold days ahead!

Prep Time:

10 min

Cook Time:

30 min

Serves: 4 servings

Ingredients

Healthy Recipes for the New Year January 4, 2011

Are you looking for some new recipes that are both delicious AND good for you? If you have a favorite heathy recipe that you would be willing to share on the blog please email it to Julie Guest . Here is a recipe taken from the American Heart Association web site.

Quick Mexican-Style Soup

 Serves 4; 3/4 cup per serving

Stir in the remaining ingredients. Let stand, covered, for 5 minutes to allow the flavors to blend.

Funky Christmas Wreath November 22, 2010

~submitted by Lauren Neal

Sometimes I think of my Christmas decorations like the toys in Toy Story….friends that talk and play together, when they’re not in use, up in my garage….waiting ever so patiently for me to get them down “to play”. 

Well, girls, it’s time to get all those pretties down, and put them up. In all your spare time, I thought I’d give you a little suggestion for a fun craft to do, either by yourself, w/ a friend over coffee, or with your kids.

It’s this Coffee Filter Wreath. You can go see it in real life, at the Northshore Café. I was lucky enough to be asked to spear-head all the décor this year for Christmas at Rain City Lounge, and wanted something “Christmassy-cute” for the wall in the café. These wreaths cost me $6 each (cheap!), and took about an hour each to make. They are super-duper easy, and would make a lovely homemade gift for a neighbor or a coworker…how cute would this be in someone’s kitchen with a bright red bow on it?! Have fun, and have a wonderful Christmas, celebrating the birth of our Christ!

Complete directions listed on blog below.

http://sportsmadgirl.blogspot.com/2010/03/coffee-filter-wreath.html

Cardamom Crumb Cake November 19, 2010

submitted by Laura Minton

Ingredients

• nonstick cooking spray
• 3 cups all-purpose flour (spooned and leveled)
• 2 cups sugar
• 1 tablespoon baking powder
• 1/2 teaspoon coarse salt
• 3/4 cup (1 1/2 sticks) unsalted butter
• 2/3 cup milk2 large eggs, lightly beaten
• 1/3 cup sour cream1 teaspoon pure vanilla extract
• 3/4 teaspoon ground cardamom
• 1 teaspoon finely grated lemon zest
• 2 cups fresh berries, for serving

Directions

1. Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray. In a large bowl, whisk together flour, sugar, baking powder, and salt. With a fork or dough cutter, cut in butter until crumbs form. Reserve 1 cup crumb mixture.
2. Whisk milk, eggs, sour cream, vanilla, cardamom, and lemon zest into remaining crumb mixture until combined. Pour batter into pan and sprinkle reserved crumb mixture on top. Bake until top is golden brown and a toothpick inserted in center of cake comes out clean, about 45 minutes. Let cool in pan on a wire rack, 30 minutes. Serve cake warm or at room temperature with fresh berries. (Store cooled cake in an airtight container, at room temperature, up to 3 days.)

Serves: 9

Recipe taken from Martha Stewart.com