Recipes Using the Beaba Babycook #2

More recipes using my Babycook...

*Steam ingrediants in steam basket, remove steam liquid (unless reusing), and then add contents of steam basket to the cooking container for pureeing.

Beets

Peel 2 beets and steam on level 2.  Puree with water. (beware!  Wear gloves or you will have red hands!)

Output: 16 ounces
Homemade Cost: 19 cents per ounce

Green Beans

Use about 1/2 lb of green beans (fill basket). Snap off ends and break into pieces.  Steam on level 2 and puree with water. (Green beans are one of the most difficult to get smooth)

Output: 14 ounces
Homemade Cost: (assuming 1/2 a pound) 8 cents per ounce

Blueberries and Bananas

Use 6 ounces of blueberries and 2 bananas.  Steam on level 2.  After steaming, set liquid aside to reuse.  Read liquid periodically through the puree process until appropriate consistency is acquired.  Add additional water if needed.  The consistency of this ends up being like thin pudding.  ( I plan to use this recipe for popsicles this summer).

Output: 16 ounces
Homemade Cost: 12 cents per ounce

Kale and Bananas (Red kale)

Use approx. 1/3 of a bunch of kale (fill basket firmly) and 1 banana.  Remove leafy portion from stems and tear into small pieces.  Steam on level 2 and puree with water.

Output: 12 ounces
Homemade Cost: 7 cents per ounce.

Recipe: Buffalo Chicken Pasta

Buffalo Chicken Pasta

Ingredients: 

2lbs chicken - cut in small chunks

2 jars Alfredo sauce (I used Bertolli)

1lb penne (use corn penne for gluten free)

1/4 cup hidden valley ranch dressing

1 large bell pepper

1/2 large onion

3 Tbs chopped garlic

2 cups chopped tomatoes

1/2 jar of Buffalo sauce (I used Frank's)

1/4 cup olive oil

1/2 parmesan cheese

1/2 pkg of cream cheese

Pepper and salt to taste

Directions:

1.) Saute onion, bell pepper, garlic, and chicken in the olive oil.

2.) When chicken is cooked through boil pasta in separate pot.  

3.) While pasta is cooking, add alfredo sauce, cream cheese, and ranch dressing to chicken mixture and simmer.  Add pepper and salt to taste.

4.) When pasta is finished, drain and add to sauce mixture.

5.) Add buffalo sauce (I use 1/2 a jar, but you can use as little or as much as you like) and cook for 5 minutes.  

6.) Add the parmesan cheese before serving.

*Note: Our family loves this recipe for dinner!  The guys fight over the leftovers.  If needed you can cut this recipe in half, but it all gets eaten at our house!

Cornish Game Hens

Earlier this week I decided to cook Cornish game hens for dinner, but I had no idea how to cook them.  I found this recipe on allrecipes.com and it was delicious!  As a side dish I made 3 cheese macaroni using Velveeta shells and cheese and adding shredded monterrey jack and parmesan.  This truly was a delicious meal that I would make again!

Cornish Game Hens with Garlic and Rosemary

Rated: Submitted By: MOONANDBACK Photo By: 4everhungry Prep Time: 20 Minutes Cook Time: 1 Hour Ready In: 1 Hour 20 Minutes Servings: 4

"Lemon- and rosemary-infused, little game hens basted with a wine and garlic broth make any occasion special."

INGREDIENTS:

4 Cornish game hens salt and pepper to taste 1 lemon, quartered 4 sprigs fresh rosemary 3 tablespoons olive oil

24 cloves garlic 1/3 cup white wine 1/3 cup low-sodium chicken broth 4 sprigs fresh rosemary, for garnish

DIRECTIONS:

1.	Preheat oven to 450 degrees F (230 degrees C).
2.	Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
3.	Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
4.	Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

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Printed from Allrecipes.com 8/16/2011