EASIER-THAN-IT-LOOKS Recipe: HOT ARTICHOKE DIP

No matter which team you want to win the Super Bowl (my team is out of it), you will want to serve your guests tasty foods that are easy to make (and possibly healthy!). I have here a yummy Artichoke Dip that our neighbors made every year for our building Christmas party. Here's the Easier-Than-It-Looks Recipe.

HOT ARTICHOKE DIP

Ingredients:

2 15 Oz. cans unmarinated artichoke hearts

1 1/2 cups mayonnaise

2 cups parmesan cheese (grated)



Preparation Instructions:

Drain the artichoke hearts and shred into small pieces. Place in a casserole dish. Mix in mayonnaise, then parmesan cheese. Bake at 350 degrees for 30 minutes. Serve hot with crackers or bread of your choice.

That was easy!


A couple of other dishes that you might want to serve are Touchdown Taco Dip (see my posting of 7/19/08), and Lisa's Satisfying Spinach Balls (see my posting of 5/26/08). ENJOY THE GAME!

EASIER-THAN-IT-LOOKS Recipe: PUMPKIN PANCAKES

It's the Holidays! How you do the Holidays depends on how you were raised, and the traditions you've developed over the years. These delicious, easy to make pumpkin pancakes are a great seasonal breakfast treat. And it's healthy. But more on the pancakes later. Yes, these pancakes will be a great addition to your family holiday traditions. However, for too many families there's a family tradition that can be eliminated,: The DRAMA! We don't need it.

Individuals and families develop a lot of emotional and relational baggage in the course of a lifetime. However families can provide a lot of emotional support, and provide strength to family members (and family friends). Love and happiness should be the plan at this time of the year (and all year!), especially when people don't live nearby or you don't see them often enough. Unfortunately, people bring their baggage. We fall into old family habits that create tension, and stress during a time that we're supposed to be taking a break from that. We need to be celebrating. Focus on enjoying each other this holiday season. And enjoy some tasty, nutritious, easy Pumpkin Pancakes.

PUMPKIN PANCAKES

Ingredients:

2 cups of your favorite dry pancake mix (whole wheat mix worked well)

1 1/2 cups milk

1 cup canned pure pumpkin puree (not pie filling)

1 egg, beaten

1 Tbsp vegetable oil, plus more for the pan

Optional Ingredients: (I didn't find the need to use these additional ingredients below. The pumpkin was sweet enough, with a strong flavor without these.)

3 Tbsp dark-brown sugar

2 1/2 tsp pumpkin-pie spice

1 tsp pure vanilla extract

Directions:

1. Add the ingredients to a large bowl. Stir until mostly smooth.

2. Heat a large lightly oiled frying pan or griddle. Pour the batter onto the griddle, using approx 1/4 cup for each pancake. Cook the pancakes until bubbles form in the batter and the edges begin to brown. Then flip them and cook until the other sides are lightly browned.

3. Serve with your favorite pure maple or Agave syrup.

(this recipe was adapted from MEN'S HEALTH Magazine, Oct. 2010)

Enjoy these pumpkin pancakes this holiday season, and enjoy each other!

The "bacon" in the picture is made of soy (put out by Morningstar Farms), tasty too!

EASIER-THAN-IT-LOOKS Recipe: MANGO AVOCADO SALAD

Linda says this is TOO EASY to make. And I can tell you it tastes great, especially as a healthy snack or nutritious side dish at your summer barbecue. We first tried it this past July 4th at my brother's house. His wife Lidia made it. A few days later a friend of ours, Cindy, gave us a few bags of mangoes from her mango tree. Perfect timing! Give it a try, it's easier than it looks.

MANGO AVOCADO SALAD Recipe

INGREDIENTS:

1 large Mango (skin removed), chopped pieces

1 Avocado (skin removed), chopped

1 can Hearts of Palm

1/4 cup Lime Juice

PREPARATION:

Add the ingredients together in a serving bowl. This recipe serves 2 - 4 people. Increase the ingredients to serve more people.

[Be sure to check out our Easier-Than-It-Looks Mango bread recipe (posted 9/12/08).]

EASIER-THAN-IT-LOOKS-RECIPE: Apple Brown Budgie

We lived in Yonkers (New York) before moving to S. Florida. In the Fall, Linda and I would take our two young daughters a little further upstate, to pick apples. She would then make this Apple Brown Budgie dessert (pronounced bood-gee, it's her her nickname) . It is a Fall dessert (think about it for Thanksgiving). It tastes GREAT served warm with ice cream.

APPLE BROWN BUDGIE

Butter a deep baking dish. Put in it:

4 cups sliced tart apples (peeled)

1/2 cup water

Mix with a fork:

3/4 cup flour (we use whole wheat flour)

1 cup brown sugar (unless you prefer white)

1 teaspn cinnamon

1/2 cup melted butter

(optional: chopped walnuts)

Spread the mix over the apples. Bake for about 30 minutes at 350 degrees until the apples are tender, and the crust is brown. This recipe serves 6 to 8 people, but you're all going to want a second serving so plan ahead.

It's good, and it's easy.

EASIER-THAN-IT-LOOKS RECIPE: Linda's Broccoli Feta Pasta

Linda's Broccoli Feta Pasta is one of my favorite dishes that she makes. We had it for this past Father's Day dinner. Quite tasty!! Very healthy (especially if you substitute whole wheat pasta). And, as you can see it looks good. She says that it is easy to make. Here's how...

INGREDIENTS

1 Head of fresh broccoli (you can substitute frozen broccoli)

3/4 lb. Pasta - preferably ziti (we use whole wheat)

1 pkg. Feta cheese

2 -3 cloves chopped garlic

cooking oil (we use olive oil)

crushed red pepper (optional)

parsley (optional)

COOKING INSTRUCTIONS

Cut florets of broccoli into bite-sized pieces. Saute chopped garlic in large skillet with enough oil to generously cover the bottom of the pan. Add broccoli and saute until crisp and tender. Remove from heat. Meanwhile, cook the pasta according to package instructions, al dente. Pour the broccoli mixture over the pasta. Crumble feta cheese into pasta mixture, to taste. If you are using red pepper, add it to taste. Sprinkle a little parsley for color. Toss and enjoy. Bon Apetit!

Easier-Than-It-Looks Recipe: Mango Bread

Linda made this last week for the first time. It tastes very good. Her friend Cindy has a mango tree from which she gives us great tasting mangos. And Linda has a big red looseleaf binder full of recipes that she's collected over the past 18 years. This is one of them. Here's her Mango Bread. [Originally from "A Hundred Years of Island Cooking" an old cookbook from the Hawaiian Electric Company]

MANGO BREAD

2 cups flour (we use whole wheat flour which is h

ealthier, though the measure may be different)

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 1/4 cups of sugar (we use brown sugar)

1/2 cup shredded coconut

1/2 cup chopped nuts (we used walnuts)

2 cups chopped mangoes

3/4 cup oil

3 eggs, beaten

2 teaspoons vanilla

Preheat oven to 350 degrees F. Grease a 9x5x3 inch loaf pan (to yield one loaf). Sift flour with baking soda and cinnamon into mixing bowl. Stir in sugar, coconut, and nuts. Add remining ingredients and mix well. Pour into prepared pan and bake for 1 hour and 15 minutes, or until done.

Mango bread is good for breakfast. Heated, with butter or cream cheese, even plain. It's sweet, healthy, and great with a cup of Joe. Let me know what you think.

Easier-Than-It-Looks Recipe: Touchdown Taco Dip

This past July 4th, Linda made this dip. It was excellent, and I couldn't wait to share it with you. We got this recipe from the Pampered Chef recipes. I like it best with multi-grain tortilla chips, but you can use other chips. Also it should be served warm, and is quite delicious when you do. It was designed to be served when watching football and shared with friends (but is also good by your lonesome). However, I hate to admit it, but I don't watch football, until the playoffs. Give me the FISH or the HEAT, and I'm there. So, really, you can have it whenever you want a tasty (mildly spicy) snack. Here it is...

Touchdown Taco Dip

1 can (16 oz.) refried beans

1 package (8 oz.) cream cheese, softened

1 cup sour cream

2 tablespoons taco seasoning mix

2 garlic cloves, finely minced

2 oz. cheddar cheese, shredded (1/2 cup)

1/2 cup pitted ripe olives, sliced

1 medium tomato, diced

1/4 cup thinly sliced green onions

2 tablespoons fresh cilantro or parsley, thinly sliced

Tortilla chips

1. Preheat oven to 350 degrees. Spread refried beans over bottom of a deep casserole dish (or reasonable substitute). Combine cream cheese, sour cream, and taco seasoning with minced garlic in a bowl. Mix well.

2. Spread cream cheese mixture evenly over beans. Spread shredded cheese over top. Bake 15 - 18 minutes or until hot.

3. Sprinkle olives, tomato, onions, and cilantro over dip. Add more sour cream if you like. Serve (warm) with tortilla chips.

Yield: 16 servings

As usual, I suggest adjusting the recipe for your own tastes and preferences. Try it. You'll like it.

Easier-Than-It-Looks Recipe: Lisa's Satisfying Spinach Balls

Linda made "Lisa's Satisfying Spinach Balls" this past Memorial Day Holiday for a cookout. They were quite tasty. I figure that the summer is THE cookout and picnic time of the year, and the Spinach Balls (served warm) are perfect for such gatherings of friends and family. Lisa and her family are long time friends of ours. She would make these Spinach Balls for office parties, and they would be the main reason I would attend. As you might imagine, they are healthy, and easier than they look to make.

LISA'S SATISFYING SPINACH BALLS

Ingredients:

2 10-ounce packages frozen chopped spinach

2 cups herb stuffing

1 large onion, chopped

4 eggs

1/2 cup Parmesan cheese, grated

1/2 cup margarine or butter, melted

1/2 teaspoon thyme

1 clove garlic, minced (about a teaspoon)

Salt (if you have to) and pepper to taste

Directions:

Cook the spinach as per the package instructions. Drain and squeeze out as much water as possible. Mix together all of the ingredients. Chill in the refrigerator for 2 hours. Roll the mixture into 1" balls, and place them on an ungreased pan. Bake at 400 degrees for 30 minutes. And there you have some of Lisa's very satisfying spinach balls.

You can vary the recipe depending on how many you need to make. We ended up up with a lot because we made smaller ones (about 75). Lisa says that if you make 1" balls they come out better, and end up with about 35. Linda took about half of the recipe and made some very satisfying spinach patties (bigger and flatter than the balls, and about the same cooking time). Thanks Lisa!

EASIER-THAN-IT-LOOKS RECIPE: My Tuna Noodle Casserole

When I was growing up my mother had certain meals that she cooked on Saturday for me, my 3 brothers, and my Dad. Both of my parents worked during the week, so there were not a lot of "special meals" during the week (My older brothers were good at making the hotdogs and baked beans, or heating things up).Tuna Noodle Casserole was one of the Saturday 'specials' that I really liked. There was also chile con carne and rice, and something I called Spaghetti Pizza (Baked spaghetti). When my father had to work on Saturdays, about once a month, he would bring home a couple of pizzas for dinner. New York Pizza is really the best in the world. Sadly, for now, I haven't been able to eat it or other white carbs much lately. When we go to NYC I do allow myself to go to Koronet Pizza shop (110th St and Broadway), to eat a slice they sell that is 3 times the size of a normal slice. I'm looking forward to our trip up in June.

Anyway, I call it 'My' Tuna Noodle Casserole because I made some changes in the recipe to accomodate my changed diet. Mom would use egg noodles (white pasta), and butter (or probably margarine) which is not really necessary for me. We had not had this dish in a long time, and tried it again recently. Really liked it. You should try it. Make changes if you want. You can make it "Your" Tuna Noodle Casserole.

MY TUNA NOODLE CASSEROLE

Ingredients (serves 4 people)

1. 2 cups of cooked whole wheat noodles (or other whole wheat pasta)

2. 1 can of Cream of Mushroom Soup (they make this with reduced salt)

3. 1/2 cup milk

4. 2 6 oz. cans of tuna (I prefer tuna in water, drained, or rinsed if it's in oil)

5. (optional) bread crumbs, and 1 tablespoon of melted butter

6. (also optional) I like spices, so add your favorite ones, for example oregano, garlic, pepper, a little worcestershire sauce

Directions

1. Preheat the oven to 400 degrees

2. Mix soup, milk, tuna and spices (if using them) in a bowl

3. Put cooked noodles in a 1 1/2 quart casserole dish

4. Stir the soup mixture into the casserole dish with the noodles

5. Bake at 400 degrees for 20 mins. or until hot.

6. (optional) mix bread crumbs with butter, and sprinkle on top. Bake for 5 more min.

It's easier to make than it looks, and is good to eat after reheating a few days later. Enjoy!

Easier - Than - It - Looks Recipe: Tilapia Parmesan

My wife and I enjoy cooking. So we thought that we would share some of our favorite recipes, as well as ask you to share some of your favorites. If they pass the taste test, and the EASINESS test, I would be more than happy to print it so that our other bloggers can enjoy them. The only thing is that we don't eat meat (yes, that does include chicken and turkey. We always get asked that). We do eat a lot of fish, and soy products. And generally prefer low fat, low carb and whole grains, trying to watch those pounds and inches (I've lost 25 lbs. in the past 2 years). Though we definitely enjoy the occasional dessert (especially the high fat, high carb ones). And one of us REALLY enjoys chocolate, but I promised I wouldn't mention her name. So do send us your favorite recipes to my e-mail address, TheFreelsGroup@bellsouth.net . Also maybe a little story about where you got it ("little" story).

Now this one we got while visiting my parents last summer in South Jersey when my Dad got sick. He's much better now. We met my daughters there, and went for dinner after visiting him and my Mom. I ordered the Flounder Parmesan at this Italian restaurant/Pizza shop. Dee-lish-us! I've never written a recipe before, but the Mrs. encouraged me to try. It came out OK. See what you think.

Tilapia Parmesan

Ingredients

1. 1 lb. of tilapia (serves 2) - other fish fillet can be substituted

2. 1 cup of shredded mozzarella cheese (more or less to taste)

3. 2 cups of marinara sauce

4. olive oil, or other cooking oil

5. bread crumbs

6. 1 egg

7. marinate (optional): Use your favorite spices to marinade if you choose to. For this dish I use worcestershire sauce, lemon juice, Old Bay seasoning, oregano, garlic

Directions:

Put the cooking oil in a frying pan (a few teaspoonfuls of oil should be sufficient, though you may add more while it cooks if needed) using moderate heat. Stir an egg in a bowl. Dip the fish in the egg mix, which also helps the breading stick to the fish. Coat the fish with the bread crumbs. Cook the fish in the frying pan for 10 to 15 minutes on each side, until the fish is cooked completely (it should be white inside). Reduce the heat. While in the frying pan, coat the fish with the marinara sauce. Cover it with the shredded cheese. Cover the pan for a few minutes allowing the dish to simmer until the cheese melts. Voila!! You can add more sauce and/or cheese to the completed dish, depending on your taste.

Try it and let us now what you think. Also send me one of your favorites (to my e-mail address). Remember to aim for easier-than-it-looks, meatless (though we sometimes just substitute fish, or soy for the meat in a recipe), and healthy (e.g. we substitute brown rice for white, whole wheat breads and pastas, etc.). But of course, you can go nuts with the desserts.