1 pkg dry yeast (equivalent to 2 1/4 tsp.)
1 1/2 c. warm water
3 T sugar
2 T oil
2 tsp. salt
3 1/2 c. flour
1 c. flour
Dissolve yeast in warm water.
Stir in sugar until dissolved.
Add oil, salt and flour.
Knead together then add 1 more c. flour
Knead again.
Let rise (approximately 3 hrs)
Knead again
Make a circle shape and bake on a lightly greased cookie sheet
Bake at 325 degrees for 30 min.
*Optional: Hide a clean coin in the dough on the pan before baking and pull apart to serve.
Tuesday, December 29, 2015
Sunday, November 15, 2015
Harvest Corn Chowder with Bacon and Cheddar
This soup is delicious! A big chunk of crusty bread is the perfect compliment.
Serves 8-10
4 slices bacon, chopped
1 medium onion, chopped
2 stalks celery, chopped
2 medium potatoes, chopped
4 c. corn kernels
4 c. chicken stock
1 bay leaf
1 tsp salt
1/2 tsp black pepper
2 tbsp butter
2 tbsp all-purpose flour
1 can evaporated milk or 1 1/2 c. whipping cream
1 c. grated cheddar cheese
fresh parsley, optional
In a large skillet over medium heat, cook bacon, onions and celery for 5 minutes or until onions are translucent.* Transfer to a slow cooker
Add potatoes, corn, stock, bay leaf, salt and pepper to slow cooker; stir to combine. Cover and cook on low for 8-10 hours or high for 4-6 hours, until vegetables are tender and soup is bubbling. Remove bay leaf.
In a sauce pan over medium-high heat, melt butter. Add flour and stir to make a smooth paste. Slowly add milk, whisking constantly to combine. Bring mixture to a boil, whisking constantly until thickened.
Remove from heat and stir in cheese until completely melted. Gradually stir milk sauce mixture into slow cooker. Cover and cook on high for 20-30 minutes.
Optional: Serve garnished with additional cheddar cheese and chopped fresh parsley.
*to make the bacon a little crispier, I would cook it separately for a couple minutes before adding the onions and celery.
Saturday, October 31, 2015
Hearty Minestrone Soup
Serves 6 to 8
1 onion, chopped
2 celery stalks, sliced
2 carrots, sliced
t tsp crushed garlic
6 cups vegetable broth (I just chicken broth)
1/2 cup chopped green beans
1-1/2 cups chunked potatoes
1-1/2 cups shredded cabbage
One 14-1/2 ounce can chopped tomatoes
One 8-ounce can tomato sauce
One 15-ounce can chickpeas, drained and rinsed
One 15-ounce can cannellini beans, drained and rinsed
1/4 cup parsley
1-1/2 teaspoons basil
Freshly ground black pepper
1/2 cup uncooked whole wheat or brown rice pasta *** (Use elbow or bow tie or a small pasta of some kind. Also, don't add any more then directed as the pasta really expands)
1. Put the onion, celery, carrots and garlic in a large pot with 1/4 cup of the broth. Cook over medium-high heat, stirring occasionally, for 2 to 3 minutes, until vegetables soften slightly.
2. Add the remaining 5-3/4 cups broth and the green beans, potatoes, cabbage, tomatoes, tomato sauce, chickpeas, cannellini beans, parsley, basil and pepper to the pot. Bring to a boil, then reduce the heat, cover, and cook for 45 minutes.
3. Add the pasta, stir well and continue to cook for about 15 minutes or until the pasta is tender.
1 onion, chopped
2 celery stalks, sliced
2 carrots, sliced
t tsp crushed garlic
6 cups vegetable broth (I just chicken broth)
1/2 cup chopped green beans
1-1/2 cups chunked potatoes
1-1/2 cups shredded cabbage
One 14-1/2 ounce can chopped tomatoes
One 8-ounce can tomato sauce
One 15-ounce can chickpeas, drained and rinsed
One 15-ounce can cannellini beans, drained and rinsed
1/4 cup parsley
1-1/2 teaspoons basil
Freshly ground black pepper
1/2 cup uncooked whole wheat or brown rice pasta *** (Use elbow or bow tie or a small pasta of some kind. Also, don't add any more then directed as the pasta really expands)
1. Put the onion, celery, carrots and garlic in a large pot with 1/4 cup of the broth. Cook over medium-high heat, stirring occasionally, for 2 to 3 minutes, until vegetables soften slightly.
2. Add the remaining 5-3/4 cups broth and the green beans, potatoes, cabbage, tomatoes, tomato sauce, chickpeas, cannellini beans, parsley, basil and pepper to the pot. Bring to a boil, then reduce the heat, cover, and cook for 45 minutes.
3. Add the pasta, stir well and continue to cook for about 15 minutes or until the pasta is tender.
Wednesday, October 28, 2015
Zucchini Lasagna with Spicy Turkey Meat Sauce
Ingredients: (serves about 8)
4 large zucchini, sliced about 1/4 inch thick
1 tsp olive oil
3 cloves garlic, minced
1 small yellow onion, diced
1 green pepper, diced
1 pound extra lean ground turkey
1 - 14 oz can tomato sauce
1 - 14 oz can crushed tomatoes
2 tsp dried oregano
handful of basil, finely chopped (about 1/4 cup)
handful of parsley, finely chopped (about 1.4 cup)
red pepper flakes, if desired
salt and pepper to taste
15 oz part skim ricotta
1 egg white
1/4 cup grated Parmesan cheese
12 oz reduced fat or part skim shredded mozzarella cheese
Instructions:
1. Preheat oven to 375 degrees F.
2. Place sliced zucchini on large baking sheet coated with non stick cooking spray. Sprinkle with salt and roast in the oven for 15-20 minutes to help dry out the zucchini a bit. This is a critical step.
3. While the zucchini noodles are roasting, you can make the turkey meat sauce. Heat olive oil in a large skillet over medium high heat. Add garlic, onions, and peppers and cook a few minutes until onions become translucent and garlic is fragrant; stir occasionally so that you don't bun it. Add in ground turkey and cook until no longer pink. Add in tomato sauce, crushed tomatoes, oregano, basil, parsley, and a few dashes of red pepper flakes. Bring to a boil, then reduce heat to low and simmer 25-30 minutes or until sauce REALY thickens up. Season with salt and pepper to taste. Remove from heat to cool.
4. In a medium bowl, combine egg white, ricotta and Parmesan. Season with a bit of salt and pepper. Add in 1/2 cup of the slightly cooled meat sauce and stir to combine.
5. To assemble lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9 x 13 baking pan coated with nonstick cooking spray. Place zucchini slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, then sprinkle 1/2 of the mozzarella on. Repeat layers again starting with the meat sauce, zucchini slices and ricotta mixture and finishing with mozzarella. cover with foil and bake for 30 minutes. Remove foil and bake for 15 minutes longer uncovered. Serve with a side salad. Makes 8 generous servings.
4 large zucchini, sliced about 1/4 inch thick
1 tsp olive oil
3 cloves garlic, minced
1 small yellow onion, diced
1 green pepper, diced
1 pound extra lean ground turkey
1 - 14 oz can tomato sauce
1 - 14 oz can crushed tomatoes
2 tsp dried oregano
handful of basil, finely chopped (about 1/4 cup)
handful of parsley, finely chopped (about 1.4 cup)
red pepper flakes, if desired
salt and pepper to taste
15 oz part skim ricotta
1 egg white
1/4 cup grated Parmesan cheese
12 oz reduced fat or part skim shredded mozzarella cheese
Instructions:
1. Preheat oven to 375 degrees F.
2. Place sliced zucchini on large baking sheet coated with non stick cooking spray. Sprinkle with salt and roast in the oven for 15-20 minutes to help dry out the zucchini a bit. This is a critical step.
3. While the zucchini noodles are roasting, you can make the turkey meat sauce. Heat olive oil in a large skillet over medium high heat. Add garlic, onions, and peppers and cook a few minutes until onions become translucent and garlic is fragrant; stir occasionally so that you don't bun it. Add in ground turkey and cook until no longer pink. Add in tomato sauce, crushed tomatoes, oregano, basil, parsley, and a few dashes of red pepper flakes. Bring to a boil, then reduce heat to low and simmer 25-30 minutes or until sauce REALY thickens up. Season with salt and pepper to taste. Remove from heat to cool.
4. In a medium bowl, combine egg white, ricotta and Parmesan. Season with a bit of salt and pepper. Add in 1/2 cup of the slightly cooled meat sauce and stir to combine.
5. To assemble lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9 x 13 baking pan coated with nonstick cooking spray. Place zucchini slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, then sprinkle 1/2 of the mozzarella on. Repeat layers again starting with the meat sauce, zucchini slices and ricotta mixture and finishing with mozzarella. cover with foil and bake for 30 minutes. Remove foil and bake for 15 minutes longer uncovered. Serve with a side salad. Makes 8 generous servings.
Apple, Cheddar and Pastrami Grilled Cheese
3 Tbs. apple butter
1 tsp. Dijon mustard
1/2 tsp honey
Kosher salt
4 1/2 inch thick slices sourdough bread
8 oz aged white Cheddar, thinly sliced or coarsely grated (about 2 cups)
2 oz. thinly sliced pastrami
6 to 10 very thin slices of apple, preferable honey crisp
1-1/2 oz (3 Tbs) unsalted butter
Combine the apple butter, mustard, honey and a good pinch of kosher salt in a small bowl. Spread evenly on two slices of bread and top with half of the cheese and the pastrami. Top that with a layer of sliced apple, overlapping with slices slightly and the remaining cheese. Top with the other slices of bread to make two sandwiches.
Melt 2 Tbs of the butter in a heavy-duty 12 inch skillet over medium-low heat until lightly browned. Add the sandwiches and cook, adjusting the heat as necessary, until golden brown on the one side. Flip, add the remaining 1 Tbs butter, and cook, lifting the edges of the bread to allow the butter to run under and adjusting the heat as necessary, until the cheese has melted and the other side is golden brown. Slice in half and serve.
Note: I had this without the meat and it was very good. You can also just butter the bread if you prefer to make the sandwich that way.
1 tsp. Dijon mustard
1/2 tsp honey
Kosher salt
4 1/2 inch thick slices sourdough bread
8 oz aged white Cheddar, thinly sliced or coarsely grated (about 2 cups)
2 oz. thinly sliced pastrami
6 to 10 very thin slices of apple, preferable honey crisp
1-1/2 oz (3 Tbs) unsalted butter
Combine the apple butter, mustard, honey and a good pinch of kosher salt in a small bowl. Spread evenly on two slices of bread and top with half of the cheese and the pastrami. Top that with a layer of sliced apple, overlapping with slices slightly and the remaining cheese. Top with the other slices of bread to make two sandwiches.
Melt 2 Tbs of the butter in a heavy-duty 12 inch skillet over medium-low heat until lightly browned. Add the sandwiches and cook, adjusting the heat as necessary, until golden brown on the one side. Flip, add the remaining 1 Tbs butter, and cook, lifting the edges of the bread to allow the butter to run under and adjusting the heat as necessary, until the cheese has melted and the other side is golden brown. Slice in half and serve.
Note: I had this without the meat and it was very good. You can also just butter the bread if you prefer to make the sandwich that way.
Saturday, September 12, 2015
Easy Tomato Soup
*Originally from food network.com
30 oz chicken or veggie broth or stock
28-oz can crushed tomatoes
1 c. heavy cream (I used half-and-half)
salt and pepper
Combine broth and tomatoes in medium saucepan over moderate heat. When soup bubbles, stir in cream and reduce heat to low. Season with salt and pepper and simmer gently 15 min. Use an immersion blender to puree soup.
30 oz chicken or veggie broth or stock
28-oz can crushed tomatoes
1 c. heavy cream (I used half-and-half)
salt and pepper
Combine broth and tomatoes in medium saucepan over moderate heat. When soup bubbles, stir in cream and reduce heat to low. Season with salt and pepper and simmer gently 15 min. Use an immersion blender to puree soup.
Shepherd's Pie
*Originally from Foodnetwork.com
For potatoes:
1 1/2 lb russet potatoes
1/4 c. half and half
2 oz butter
3/4 tsp kosher salt
1/4 tsp ground black pepper
1 egg yolk
For filling:
2 T. oil
1c. chopped onion
2 carrots, diced
2 cloves garlic, minced
1 1/2 pounds ground lamb (or beef)
1 tsp kosher salt
1/2 tsp pepper
2 T. flour
2 tsp tomato paste
1 c. chicken broth
1 tsp Worcestershire sauce
1 tsp freshly chopped thyme (I just used use dried)
2 tsp freshly chopped rosemary (I just used some dried)
1/2 c. corn kernels (fresh or frozen)
1/2 c. fresh or frozen peas
Peel and dice potatoes. Place in medium saucepan and cover with cold water. Set on high heat, cover and bring to boil. Once boiling, uncover, decrease the heat to maintain simmer and cook until tender, approx 10-15 min. Drain and return to pan.
Microwave half and half and butter on high until warmed, about 35 seconds. Mash potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the egg yolk until combined.
Preheat oven to 400. While potatoes cook, prepare filling. Place oil in large sautee pan over medium high. When oil shimmers, add onion, carrots and sauté 3-4 min. Add garlic and stir to combine. Add lamb, salt and pepper and cook until browned and cooked through.
Sprinkle meat with flour and toss to coat, continuing to stir. Cook for one minute. Add tomato paste, broth, worcestershire, rosemary, thyme and stir to combine. Brint to boil, reduce to low, cover and simmer 10-12 min, until slightly thickened.
Add corn and peas. Spread mixture in 11x7 baking dish. Top with mashed potatoes, starting at the edges to create a seal to prevent bubbling over. Smooth potatoes. Place pan on parchment paper lined cookie sheet. Bake 25 min. until potatoes begin to brown. Remove to a cooling rack for at least 15 min.
For potatoes:
1 1/2 lb russet potatoes
1/4 c. half and half
2 oz butter
3/4 tsp kosher salt
1/4 tsp ground black pepper
1 egg yolk
For filling:
2 T. oil
1c. chopped onion
2 carrots, diced
2 cloves garlic, minced
1 1/2 pounds ground lamb (or beef)
1 tsp kosher salt
1/2 tsp pepper
2 T. flour
2 tsp tomato paste
1 c. chicken broth
1 tsp Worcestershire sauce
1 tsp freshly chopped thyme (I just used use dried)
2 tsp freshly chopped rosemary (I just used some dried)
1/2 c. corn kernels (fresh or frozen)
1/2 c. fresh or frozen peas
Peel and dice potatoes. Place in medium saucepan and cover with cold water. Set on high heat, cover and bring to boil. Once boiling, uncover, decrease the heat to maintain simmer and cook until tender, approx 10-15 min. Drain and return to pan.
Microwave half and half and butter on high until warmed, about 35 seconds. Mash potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the egg yolk until combined.
Preheat oven to 400. While potatoes cook, prepare filling. Place oil in large sautee pan over medium high. When oil shimmers, add onion, carrots and sauté 3-4 min. Add garlic and stir to combine. Add lamb, salt and pepper and cook until browned and cooked through.
Sprinkle meat with flour and toss to coat, continuing to stir. Cook for one minute. Add tomato paste, broth, worcestershire, rosemary, thyme and stir to combine. Brint to boil, reduce to low, cover and simmer 10-12 min, until slightly thickened.
Add corn and peas. Spread mixture in 11x7 baking dish. Top with mashed potatoes, starting at the edges to create a seal to prevent bubbling over. Smooth potatoes. Place pan on parchment paper lined cookie sheet. Bake 25 min. until potatoes begin to brown. Remove to a cooling rack for at least 15 min.
Easy Crockpot Salsa Chicken
I found this on a site called thefrugalgirls.com. They have several 5 ingredient crockpot dishes when you need a quick, easy meal. This one got approval from all 5 of us.
4 boneless chicken breasts, thawed
16 oz salsa
8 oz cream cheese
1 c. shredded cheddar (I didn't use this)
1 can corn, drained (optional)
1 can black beans, washed and drained (optional)
Bake chicken in crockpot for 3.5 hours on high, and drain juices.
In a bowl, mix salsa, cream cheese, corn and beans. Pour over chicken and cook on high for an additional half hour.
For last half hour, add cheddar on top.
I shredded the chicken and served in tortillas.
4 boneless chicken breasts, thawed
16 oz salsa
8 oz cream cheese
1 c. shredded cheddar (I didn't use this)
1 can corn, drained (optional)
1 can black beans, washed and drained (optional)
Bake chicken in crockpot for 3.5 hours on high, and drain juices.
In a bowl, mix salsa, cream cheese, corn and beans. Pour over chicken and cook on high for an additional half hour.
For last half hour, add cheddar on top.
I shredded the chicken and served in tortillas.
Strawberry Shortcake
Photo by: Photo: Bradford Thomason; Stylist: Katherine TuckerOld-Fashioned Strawberry Shortcakes
Grandma had it right all along. Make this classic dessertrecipe for a refreshing treat when strawberries are in season.
- Yield:6 servings
Ingredients
- 3 1/2 cups halved strawberries, divided
- 1/3 cup sugar
- 1/3 cup orange juice
- 2 teaspoons vanilla extract (Either omit or decrease to 1/2 t)
- 1 teaspoon lemon juice
- 1 1/4 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3 tablespoons chilled stick margarine or butter, cut into small pieces
- 1/2 cup low-fat buttermilk
- Cooking spray (Use parchment paper instead)
- 6 tablespoons frozen reduced-calorie whipped topping, thawed (or use Redi Whip or Whipping Cream)
- Whole strawberries (optional)
Preparation
Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl,
and mash with a potato masher.
Stir in 2 1/2 cups strawberry halves. Cover and chill.
Preheat oven to 425°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar,
baking powder, baking soda, and salt in a bowl;
Cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
Add buttermilk, stirring just until moist (dough will be sticky).
Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands.
Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares.
Place 1 inch apart on a baking sheet coated with cooking spray.
Bake at 425° for 12 minutes. Cool on a wire rack.
Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate.
Spoon 1/4 cup strawberry mixture over each bottom half.
Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top.
Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries, if desired.
and mash with a potato masher.
Stir in 2 1/2 cups strawberry halves. Cover and chill.
Preheat oven to 425°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar,
baking powder, baking soda, and salt in a bowl;
Cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
Add buttermilk, stirring just until moist (dough will be sticky).
Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands.
Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares.
Place 1 inch apart on a baking sheet coated with cooking spray.
Bake at 425° for 12 minutes. Cool on a wire rack.
Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate.
Spoon 1/4 cup strawberry mixture over each bottom half.
Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top.
Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries, if desired.
Nutritional Information
Amount per serving
- Calories 270
- Caloriesfromfat 24 %
- Fat 7.2 g
- Satfat 1.9 g
- Monofat 2.7 g
- Polyfat 2.1 g
- Protein 4.3 g
- Carbohydrate 47.3 g
- Fiber 3 g
- Cholesterol 0.0 mg
- Iron 1.7 mg
- Sodium 183 mg
- Calcium 93 mg
Saturday, September 5, 2015
Jalepeno Ranch Dip
This is a really yummy appetizer or side dish. I gave it a new name because the original name (Skinny Poolside Dip) didn't seem to describe it well. It has a kick so you could always use one jalepeno instead of two. I served it with Town House crackers, which were the perfect compliment.
Ingredients
- 1 red pepper
- 2 jalapenos (unseeded)
- 1 can of corn or 1/2 a bag of frozen corn
- 1/2 can diced olives
- 16 oz cream cheese (softened)
- 1 packet Hidden Valley Ranch dip seasoning mix.
Instructions
- Mix ingredients together.
- Serve with crackers or raw veggies
Sunday, August 30, 2015
Creole Shrimp and Sausage Stew
Courtesy of Cooking Light. This is quick and easy and yummy. The tomatoes with green chiles add quite a bit of kick, so you may want to just do normal diced tomatoes depending on if your kids like spicy foods.
Ingredients:
2 teaspoons olive oil
1 cup chopped green bell pepper
1 cup thinly sliced turkey smoked sausage (about 6 ounces)
2 cloves minced garlic
3/4 cup chicken broth
1 (10-ounce) can diced tomatoes and green chiles, undrained (such as Rotel)
8 ounces peeled and deveined medium shrimp
1 (15-ounce) can kidney beans, rinsed and drained
2 tablespoons chopped fresh parsley
Directions:
Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add bell pepper, sausage, and garlic to pan; sauté 3 minutes or until bell pepper is tender, stirring occasionally. Add broth and tomatoes; bring to a boil. Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done. Sprinkle with parsley.
We usually serve it on top of rice, or even cook minute rice into the stew. If you decide to cook the rice in the stew, add the uncooked rice when you add the shrimp and beans. You may want to add a little extra broth, because the rice will absorb some of the liquid.
Ingredients:
2 teaspoons olive oil
1 cup chopped green bell pepper
1 cup thinly sliced turkey smoked sausage (about 6 ounces)
2 cloves minced garlic
3/4 cup chicken broth
1 (10-ounce) can diced tomatoes and green chiles, undrained (such as Rotel)
8 ounces peeled and deveined medium shrimp
1 (15-ounce) can kidney beans, rinsed and drained
2 tablespoons chopped fresh parsley
Directions:
Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add bell pepper, sausage, and garlic to pan; sauté 3 minutes or until bell pepper is tender, stirring occasionally. Add broth and tomatoes; bring to a boil. Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done. Sprinkle with parsley.
We usually serve it on top of rice, or even cook minute rice into the stew. If you decide to cook the rice in the stew, add the uncooked rice when you add the shrimp and beans. You may want to add a little extra broth, because the rice will absorb some of the liquid.
Italian Sausage Vegetables Soup
Mrs. Bowers gave us this recipe. It has become a favorite. Lots of veggies, and also lots of flavor.
1 lb Italian sausage
1 medium onion
1 garlic clove minced
2 carrots peeled and diced
2 small zucchinis diced
1 green pepper diced
1/2 cup dry white wine
3 cups chicken broth
1 can 28 oz crushed tomatoes in tomato puree
1 tsp dried basil, crumpled
1/2 tsp. dried oregano
1/2 cup uncooked orzo pasta
Directions:
Brown the sausage in a heavy dutch oven or large saucepan until the meat is no longer pink. Spoon out most of the fat from the cooked sausage and discard. Add the onions and garlic and cook, stirring until soft but not browned. Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil and oregano and bring to a boil. When the soup is boiling, add the orzo and cook for 20 min. Season to taste with salt and pepper. If desired, sprinkle with parmesan cheese.
1 lb Italian sausage
1 medium onion
1 garlic clove minced
2 carrots peeled and diced
2 small zucchinis diced
1 green pepper diced
1/2 cup dry white wine
3 cups chicken broth
1 can 28 oz crushed tomatoes in tomato puree
1 tsp dried basil, crumpled
1/2 tsp. dried oregano
1/2 cup uncooked orzo pasta
Directions:
Brown the sausage in a heavy dutch oven or large saucepan until the meat is no longer pink. Spoon out most of the fat from the cooked sausage and discard. Add the onions and garlic and cook, stirring until soft but not browned. Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil and oregano and bring to a boil. When the soup is boiling, add the orzo and cook for 20 min. Season to taste with salt and pepper. If desired, sprinkle with parmesan cheese.
Thursday, July 16, 2015
Beef Burgundy
Beef Burgundy
2 lbs. lean beef cut in 1 ½ in. cubes. Do not brown. I usually buy sirloin tip roast and have
butcher cut it up.
4 med. carrots, sliced
1 c. celery, sliced
1 lb. can of whole tomatoes.
I use whole tomatoes and then cut up a little. You could use diced if you want.
½ pkg. onion soup mix (dry)
1 c. mushrooms (6 ¾ oz. jar)
4 oz. sherry (I used burgundy)
3 T. cornstarch
1 T. paprika
1 T. salt – I usually use ½ T. Seems like a lot of salt to me.
2 T. sugar
Combine in a casserole and cover. Bake 6 hours in 250 degree oven. Can also be baked in a crockpot on low. Serve over noodles or rice.
Wednesday, July 15, 2015
Baked Oatmeal Casserole
This is our go-to for a special breakfast. You can make it ahead of time and bake it the morning of. It is delicious, seems fancy but is pretty easy to assemble!
2 c. rolled (not instant) oats
½ C. walnuts, toasted and chopped
1/3 c. sugar or maple syrup
1 tsp baking powder
1 ½ tsp ground cinnamon
½ tsp fine grain sea salt
2 c. milk
1 large egg or 2 medium/small eggs
1 ½ tbs unsalted butter, melted plus some to grease the pan
2 tsp vanilla extract
2 ripe bananas, sliced into pieces
1 ½ c. fresh or frozen berries
1.
Preheat oven to 375 with rack in top third of
oven. Butter an 8x8 inch baking pan.
2.
In a bowl, mix together oats, half the walnuts,
sugar if you are using it (not syrup), baking powder, cinnamon and salt. In
another bowl, whisk together maple syrup, if using, milk, egg, butter and
vanilla.
3.
Arrange bananas in a single layer in bottom of
prepared baking dish. Sprinkle 2/3 of the berries over top. Cover the fruit
with oat mixture. Slowly drizzle milk mixture over oats. Gently give baking
dish a few thwacks on countertop to make sure milk moves through oats. Scatter
remaining berries and walnuts on top.
4.
Bake 40-60 minutes, until top is golden and oats
have set.
Saturday, April 25, 2015
Soft and Chewy Granola Bars
Here you go, KM :) This recipe was originally found on inspiredtaste.net
**I usually double the recipe and make it in a 9x13 pan.
2 1/2 c. old fashioned rolled oats
1/2 c. whole almonds, coarsely chopped (can use whatever nuts you have available)
1/3 c. honey
1/4 c. unsalted butter, cut into pieces
1/4 c. brown sugar, packed
1/2 tsp vanilla extract
1/4 tsp kosher salt
1/2 c. dried cranberries
1/4 c. plus 2 T. mini chocolate chips (I don't usually use these, though they melt a little and help help hold the bars together)
Heat oven to 350. Add oats and nuts to a baking sheet and bake 5 minutes, stir and bake another 3-5 minutes to toast. Transfer to a large bowl.
Combine butter, honey, brown sugar, vanilla, and salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and sugar completely dissolves.
Pour butter mixture into oats and nuts. Mix well. Let cool about 5 minutes and then add cranberries and chocolate chips. Stir to combine.
Line a 8 or 9 inch square baking pan with aluminum foil or parchment paper. Lightly spray. Add the granola mix to the pan.
This is the key to making the bars stick together: Press hard! I usually use another piece of parchment paper and push hard. Hold it for 30 seconds or more and then move your hands and push again. If you don't press hard enough, it will turn out as more of a granola instead of granola bars. Still delicious, just not as easy to transport.
Cover and refrigerate at least 2 hours. Flip the bars upside-down on a cutting board and remove the parchment paper/foil carefully to avoid any being left behind.
Cut into bars. Store in an airtight container up to one week. For softer bars, keep at room temp. For harder bars, store in fridge.
You can also individually wrap each in plastic to have an easy portable snack for picnics or school lunches.
**I usually double the recipe and make it in a 9x13 pan.
2 1/2 c. old fashioned rolled oats
1/2 c. whole almonds, coarsely chopped (can use whatever nuts you have available)
1/3 c. honey
1/4 c. unsalted butter, cut into pieces
1/4 c. brown sugar, packed
1/2 tsp vanilla extract
1/4 tsp kosher salt
1/2 c. dried cranberries
1/4 c. plus 2 T. mini chocolate chips (I don't usually use these, though they melt a little and help help hold the bars together)
Heat oven to 350. Add oats and nuts to a baking sheet and bake 5 minutes, stir and bake another 3-5 minutes to toast. Transfer to a large bowl.
Combine butter, honey, brown sugar, vanilla, and salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and sugar completely dissolves.
Pour butter mixture into oats and nuts. Mix well. Let cool about 5 minutes and then add cranberries and chocolate chips. Stir to combine.
Line a 8 or 9 inch square baking pan with aluminum foil or parchment paper. Lightly spray. Add the granola mix to the pan.
This is the key to making the bars stick together: Press hard! I usually use another piece of parchment paper and push hard. Hold it for 30 seconds or more and then move your hands and push again. If you don't press hard enough, it will turn out as more of a granola instead of granola bars. Still delicious, just not as easy to transport.
Cover and refrigerate at least 2 hours. Flip the bars upside-down on a cutting board and remove the parchment paper/foil carefully to avoid any being left behind.
Cut into bars. Store in an airtight container up to one week. For softer bars, keep at room temp. For harder bars, store in fridge.
You can also individually wrap each in plastic to have an easy portable snack for picnics or school lunches.
Brittany's Scones
These are super easy and delicious! You can change up the add-ins. I've made raisin, craisins, and blueberries, but chocolate chips would be good, too.
2c. sifted flour
1T baking powder
2T sugar
1/2 t. salt
1/4 c. shortening (I substituted coconut oil and it worked just fine)
2 eggs
1/2 c. plain yogurt (I used vanilla almond yogurt, and it worked well)
1T sugar for the top
Sift together flour, baking powder, sugar and salt.
Cut in shortening.
Make a hollow in the center.
Save 1 T egg white for the topping. Beat remaining eggs and combine with yogurt. Add all at once to the hollow. Stir to mix. The dough will be stiff.
Turn onto lightly floured board and knead 5-6 times until dough sticks together.
Divide in half. Roll each half into a 6" circle, approximately 1" thick. Cut each circle into 4 wedges.
Arrange wedges 1"apart on ungreased sheet. Brush with egg white and sprinkle with sugar.
Bake 400 degrees for 15 min. until golden.
Can serve as is or with butter and raspberry preserves.
2c. sifted flour
1T baking powder
2T sugar
1/2 t. salt
1/4 c. shortening (I substituted coconut oil and it worked just fine)
2 eggs
1/2 c. plain yogurt (I used vanilla almond yogurt, and it worked well)
1T sugar for the top
Sift together flour, baking powder, sugar and salt.
Cut in shortening.
Make a hollow in the center.
Save 1 T egg white for the topping. Beat remaining eggs and combine with yogurt. Add all at once to the hollow. Stir to mix. The dough will be stiff.
Turn onto lightly floured board and knead 5-6 times until dough sticks together.
Divide in half. Roll each half into a 6" circle, approximately 1" thick. Cut each circle into 4 wedges.
Arrange wedges 1"apart on ungreased sheet. Brush with egg white and sprinkle with sugar.
Bake 400 degrees for 15 min. until golden.
Can serve as is or with butter and raspberry preserves.
Wednesday, March 4, 2015
Peanut Butter Protein Balls
Yields 16- 18 balls
1 c. natural peanut butter (crunchy or creamy)
2 T. honey or agave nectar
1 c. rolled oats
2 T. ground flaxseed or wheat germ
2 T. sweetened flaked coconut
Optional for coating: cocoa powder, wheat germ, powdered sugar, chopped peanuts, cinnamon sugar
1. Heat peanut butter and honey in microwave until easy to mix, about 15- 20 seconds. Stir until blended.
2. In a separate bowl, mix oats, flaxseed and coconut until combined.
3. Add peanut butter mixture to oat mixture and stir until incorporated (Mixture may seem a little dry at first... just keep mixing)
4. Form a rounded tablespoonful of the combined mixture into a ball and place on a plate. Repeat until all mixture is used.
5. Optional: roll each ball in whatever coating suits your preference: cocoa powder, powdered sugar, wheat germ, cinnamon sugar, chopped peanuts, etc.
6. Chill the plate of balls in the refrigerator to set for at least an hour or overnight.
1 c. natural peanut butter (crunchy or creamy)
2 T. honey or agave nectar
1 c. rolled oats
2 T. ground flaxseed or wheat germ
2 T. sweetened flaked coconut
Optional for coating: cocoa powder, wheat germ, powdered sugar, chopped peanuts, cinnamon sugar
1. Heat peanut butter and honey in microwave until easy to mix, about 15- 20 seconds. Stir until blended.
2. In a separate bowl, mix oats, flaxseed and coconut until combined.
3. Add peanut butter mixture to oat mixture and stir until incorporated (Mixture may seem a little dry at first... just keep mixing)
4. Form a rounded tablespoonful of the combined mixture into a ball and place on a plate. Repeat until all mixture is used.
5. Optional: roll each ball in whatever coating suits your preference: cocoa powder, powdered sugar, wheat germ, cinnamon sugar, chopped peanuts, etc.
6. Chill the plate of balls in the refrigerator to set for at least an hour or overnight.
Sunday, February 15, 2015
Golden Sweet Cornbread
Originally posted on all recipes.com
Ingredients:
1 cup all purpose flour
1 cup yellow cornmeal
2/3 cup white sugar (I don't use that much!)
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 cup milk
1/3 cup vegetable oil (I use coconut oil in liquid form)
*I have also added frozen corn. Just pour some in and mix it before putting in the pan.
Directions:
1. Preheat oven to 400 degrees F. Spray or lightly grease a 9-inch round or square pan.
2. In a large bowl, combine the dry ingredients: flour, cornmeal, sugar, salt and baking powder. Stir in the egg, milk and oil until well combined. Pour batter into pan.
3. Bake 20 - 25 min. until toothpick comes out clean.
Ingredients:
1 cup all purpose flour
1 cup yellow cornmeal
2/3 cup white sugar (I don't use that much!)
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 cup milk
1/3 cup vegetable oil (I use coconut oil in liquid form)
*I have also added frozen corn. Just pour some in and mix it before putting in the pan.
Directions:
1. Preheat oven to 400 degrees F. Spray or lightly grease a 9-inch round or square pan.
2. In a large bowl, combine the dry ingredients: flour, cornmeal, sugar, salt and baking powder. Stir in the egg, milk and oil until well combined. Pour batter into pan.
3. Bake 20 - 25 min. until toothpick comes out clean.
Thursday, February 12, 2015
Cincinnati style chili
I know dad won't like this, but my kids deemed it better than Skyline! A few years ago there was a chili cook off published in Cincinnati Magazine. This recipe was submitted by the chef at Daveeds and is so, so good. Serve over spaghetti or hotdogs with cheddar cheese on top.
1 pound ground beef
1/2 onion, diced
1 clove garlic, minced
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp allspice
1/4 tsp cinnamon
1 1/2 tsp salt
1t chili powder
1/8 tsp ground cloves
6oz tomato paste
4 1/2 c beef stock
1oz dark chocolate
Put everything in a large soup pan. Set temperature to medium high., and bring it to a simmer. Then reduce heat and simmer for 3 hours. Add salt and pepper if desired. It also said to blend it at the end, but I don't do that. Enjoy!
1 pound ground beef
1/2 onion, diced
1 clove garlic, minced
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp allspice
1/4 tsp cinnamon
1 1/2 tsp salt
1t chili powder
1/8 tsp ground cloves
6oz tomato paste
4 1/2 c beef stock
1oz dark chocolate
Put everything in a large soup pan. Set temperature to medium high., and bring it to a simmer. Then reduce heat and simmer for 3 hours. Add salt and pepper if desired. It also said to blend it at the end, but I don't do that. Enjoy!
Saturday, February 7, 2015
Quick and Easy Dinner Rolls
Not sure where on the Internet I originally found the recipe, but this is my go-to recipe for rolls. I never seem to plan ahead enough to make dough that has to rise a few times. It is more like me to check an hour before dinner time to see what I had planned for dinner that night. These only rise for 45 min and cook for 12-15... Very good for a last minute planner. I often through together a batch of these, get the dough rising and then make a soup. By the time the soup is ready, the rolls are, too.
1 pkg quick-acting active dry yeast (2 1/4 tsp)
1 1/3 c. milk (105-115 degrees F)
3 to 3 1/2 c. flour (I use part whole wheat and part all purpose)
3 T oil
1 T sugar
1 t. salt
1 T. melted butter
coarse salt
Dissolve yeast in warm milk in an electric mixer bowl. Stir in 1 cup flour. Beat until smooth. Stir in enough remaining flour, the oil, sugar and salt. Mix on low until soft dough forms. Cover and let rise in a warm place until doubled, about 45 minutes.
Heat oven to 400F. Spray 12 cup muffin pan with non-stick spray.
Punch down dough in center and fold over a few times. Pinch off 1 inch balls of dough. Roll in palm of hands and put 3 balls in one muffin cup. Brush tops with melted butter, and sprinkle with coarse salt.
Bake 12 - 15 minutes until crust is light golden brown. Immediately remove from pan. Store loosely covered.
1 pkg quick-acting active dry yeast (2 1/4 tsp)
1 1/3 c. milk (105-115 degrees F)
3 to 3 1/2 c. flour (I use part whole wheat and part all purpose)
3 T oil
1 T sugar
1 t. salt
1 T. melted butter
coarse salt
Dissolve yeast in warm milk in an electric mixer bowl. Stir in 1 cup flour. Beat until smooth. Stir in enough remaining flour, the oil, sugar and salt. Mix on low until soft dough forms. Cover and let rise in a warm place until doubled, about 45 minutes.
Heat oven to 400F. Spray 12 cup muffin pan with non-stick spray.
Punch down dough in center and fold over a few times. Pinch off 1 inch balls of dough. Roll in palm of hands and put 3 balls in one muffin cup. Brush tops with melted butter, and sprinkle with coarse salt.
Bake 12 - 15 minutes until crust is light golden brown. Immediately remove from pan. Store loosely covered.
Lentil Soup
OH girls... you have to try this one. It is super easy, inexpensive and delicious. All of us love it! I usually make a batch of rolls and this is a full meal. I found this recipe on food network. Also, the recipe calls for "grains of paradise". You can use plain old cracked black pepper!
Ingredients:
2 T olive oil (I actually use coconut oil)
1 c. finely chopped onion
1/2 cup finely chopped carrots (I use two carrots)
1/2 cup finely chopped celery (I use two ribs of celery)
2 tsp kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes (I use one can diced tomatoes)
2 quarts of chicken or vegetable broth (I have used both and prefer chicken broth)
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground grains of paradise (or use black pepper!)
Directions:
Place oil in large soup pan over medium heat. Once hot, add onion, carrot, celery and salt. Sweat until onions are translucent, approx 6 - 7 min. Add lentils, tomatoes, broth, and spices. Stir to combine. Increase heat to high and bring just to a boil. Reduce heat to low. Cover and cook at a low simmer until lentils are tender, approx 35 - 40 min. Using a stick blender, puree to your preferred consistency. ***I use a measuring cup to remove some soup, puree it and add it back in. I continue to do this until the soup is the consistency I am looking for. I still like to have the texture of lentils and veggies but pureeing some makes it less of a broth soup.
Ingredients:
2 T olive oil (I actually use coconut oil)
1 c. finely chopped onion
1/2 cup finely chopped carrots (I use two carrots)
1/2 cup finely chopped celery (I use two ribs of celery)
2 tsp kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes (I use one can diced tomatoes)
2 quarts of chicken or vegetable broth (I have used both and prefer chicken broth)
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground grains of paradise (or use black pepper!)
Directions:
Place oil in large soup pan over medium heat. Once hot, add onion, carrot, celery and salt. Sweat until onions are translucent, approx 6 - 7 min. Add lentils, tomatoes, broth, and spices. Stir to combine. Increase heat to high and bring just to a boil. Reduce heat to low. Cover and cook at a low simmer until lentils are tender, approx 35 - 40 min. Using a stick blender, puree to your preferred consistency. ***I use a measuring cup to remove some soup, puree it and add it back in. I continue to do this until the soup is the consistency I am looking for. I still like to have the texture of lentils and veggies but pureeing some makes it less of a broth soup.
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