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Recipes
Pasta e Fagiole
By ChisCooking
This hearty Italian Favorite is a meal in itself
- Nutritional Information per one cup:
- 1 Tablesspoon Olive Oil
- 1/2 Small Onion, cut into 1/2-inch pieces
- 3 Garlic Cloves
- 1 Small Carrot, thinly Sliced
- 1 Small Celery Stalk, thinly sliced
- 1 Can (15.5-ounces) cannelini beans,
- drained but not rinsed, divided
- 1 Can (14-ounces) diced tomatoes, drained
- 2 Cups vegetable broth
- 1/4 Teaspoon Kosher or Sea Salt
- 1/8 Teaspoon freshly ground black pepper pinch red pepper flakes
- 1/2 Cup dried pasta (macaroni, or other hollowed pasta)
- 4 Basil Leaves, thinly sliced
- grated parmesan, to taste (for serving)
- Calories 153 (19% from fat)
- Carbs 24g
- pro 7g
- fat 3g
- sat fat 0g
- chol 0mg
- sod 562mg
- calc 47mg
- fiber 7g
Easy Macaroni Salad with Ham
By ChisCooking
Macaroni salad is great for an outdoor party or barbecue, but this macaroni salad with ham is especially delicious ...
- 2 cups macaroni
- 1/2 cup cubed cheese
- 1/2 cup cubed ham
- 1/2 cup Miracle Whip
- 1 tablespoon mustard
Barley Vegetable Soup with Lentils
By ChisCooking
Spray 4-quart saucepan with non-stick cooking spray
- 2-3 cloves garlic, finely chopped
- 1 cup chopped onion
- 2 medium carrots, peeled and chopped
- 1 stalk celery, chopped
- 7 cups vegetable broth, divided
- 1 1/2 cups fresh mushrooms, sliced
- 1 cup lentils, rinsed
- 1/2 cup pearl barley
- 1 tbsp tomato paste
- 1 1/2 tsp dried thyme
- 1 tsp curry powder
- 1 bay leaf
- 1 tbsp finely chopped Italian parsley
- 2 tbsp fresh lemon juice
- 1 tbsp vegetarian Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
Homemade Devil's Food Cake
By ChisCooking
Pre heat oven to 350 degrees or 180 Celcius
- 2 1/4 cups Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 1/2 tsps. Baking Soda
- 1/4 tsp. Salt
- 1/2 cup Shortening(I used butter)
- 1 3/4 cups Sugar
- 1 tsp. Vanilla
- 3 Eggs
- 1 1/3 cups Water
Lentil, Barley, Mushroom Soup
By ChisCooking
After allowing the onions and garlic to stand 10 minutes after you mince them combine everything but the lemon juic...
- 1 pound green lentils (you can substitute red lentils for green but they are not as substantial and will fall apart more in the soup)
- 1/2 cup barley
- water to cover the lentils and barley by an inch
- 1 large red onion, peeled and finely diced (approximately 4 cups)
- 10 cloves of garlic, peeled and minced
- 2 bay leaves
- 1 pinch crushed red pepper flakes
- 1/2 tablespoon dried thyme leaves
- 1/2 teaspoon smoked paprika (to give a smoky background you can also use liquid smoke)
- 1/2 teaspoon cumin seed (also added for their smoky taste)
- 1 cup dried mushrooms rehydrated and chopped into pieces that will fit easily on a spoon (I used dried shitake caps)
- 2 tablespoons Dijon mustard, or to taste (enough to give the soup a spark of flavor in the background but not enough that you can tell it has mustard)
- 1 lemon, zested and juiced
- freshly ground black pepper, to taste
BEST Chocolate Cake
By ChisCooking
Okay guys. :) I know it’s been forever since I’ve posted a recipe
- 1 box devil’s food cake mix
- 1 package Jello instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs, beaten
- 1/2 cup milk
- 1 tsp vanilla
- 2 cups mini semisweet chocolate chips
- Buttercream Frosting
- 1 cup shortening (crisco)
- 4 cups powdered sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/3 cup heavy whipping cream
Scallop Fish Tacos
By ChisCooking
Follow What's Cooking America on Facebook This delicious Scallop Fish Taco recipe and photo wer...
- 1/2 1/2 1/2 pound sea scallops*
- Freshly squeezed lemon juice or lime juice
- Seasoning salt
- 1 1 1 cup shredded cabbage
- 3 to 4 3 to 4 4 green onions, thinly sliced (white part and some of the green)
- 1/4 1/4 1/4 cup fresh chopped cilantro
- 2 2 2 tablespoons light or fat-free mayonnaise
- 1 1 1 tablespoon cider vinegar
- to to taste**
- Dash Dash of Tabasco
- to and pepper to taste
- 2 2 2 (6-inch) flour or wheat low-fat tortillas, warmed
- Splenda is the trade name for the dietary sweetener sucralose. This non-calorie sweetener is derived from sugar.
Apple Nut Smoothie
By ChisCooking
By Harley Pasternak
- 5 raw almonds
- 1 red apple, unpeeled
- 1 small banana, frozen and chopped
- 3/4 cup (6 ounces) nonfat plain Greek yogurt
- 1/2 cup nonfat milk
- 1/2 teaspoon ground cinnamon, or to taste
Cream Cheese Enchiladas
By ChisCooking
These creamy baked chicken enchiladas are a little spicy as written
- 5 ounces cream cheese, softened
- 1/4 cup sour cream
- 2 cups prepared salsa, divided
- 1 cup cheddar cheese, shredded, divided
- 1 cup pepper-jack cheese, shredded, divided
- 2 cups cooked chicken, shredded
- 1 cup frozen corn kernels, thawed
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
- 4 scallions, thinly sliced
- 8 (8-inch) flour tortillas
Chicken Coconut Curry
By ChisCooking
Season chicken pieces with salt and pepper
- 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
- 1 teaspoon salt and pepper, or to taste
- 1 1/2 tablespoons vegetable oil
- 2-3 Tbsp. curry powder
- 1-2 tsp. cayenne
- 1/2 onion, thinly sliced
- 2 cloves garlic, crushed
- 4 golden potatoes, cut into chunks
- 1 (14 ounce) can coconut milk (I used light)
- 1 (14.5 ounce) can stewed, diced tomatoes
- 1 (8 ounce) can tomato sauce
- 1/2 bunch cilantro, chopped
- 3 tablespoons sugar
- Jasmine rice (cooked)