It's time!
It's 78 degrees outside and humid but I don't care!
It's still time!
Hooray for Fall!
Do you have any recipes that just scream crunchy-leaf-crisp-air-Halloween-goodness???
Share!!
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Wednesday, September 23, 2009
Wednesday, February 4, 2009
Recipe Needed: Sugar Cookies
Hey girlies- I'm wanting to make sugar cookies with my little princess so she can give them to her friends for Valentines Day. Here's the thing- I'm not a huge fan of sugar cookies unless they are the yummy cakey ones. Well, I've never before made sugar cookies so I have pretty much no idea what I'm doing! Do any of you have recipes for the yummy cakey ones?? If so, please share!!
Wednesday, September 10, 2008
Oatmeal Craisin White Chocolate Chip Cookies
3 eggs, well beaten
1 cup craisins
1 tsp. vanilla extract
1 cup butter
1 cup brown sugar
1 cup sugar
2 1/2 cups flour
1 tsp. salt
2 tsp. baking soda
2 cups oatmeal
(a little less than) 1 bag white chocolate chips
Combine eggs, craisins, and vanilla and let stand for one hour, covered with plastic wrap. Cream together butter, brown sugar, and sugar. Add flour, salt, and baking soda to sugar mixture. Mix well. Blend in egg-craisin mixture, oatmeal, and chocolate chips. Dough will be stiff. Drop by heaping teaspoons onto ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes or until lightly browned.
(Using a full bag of chocolate chips seems to be a little too much with all of the sweetness of the craisins as well. This is an adapted oatmeal raisin cookie recipe--thanks Mom!-- so you can experiment with how many craisins and chocolate chips you want to use.)
1 cup craisins
1 tsp. vanilla extract
1 cup butter
1 cup brown sugar
1 cup sugar
2 1/2 cups flour
1 tsp. salt
2 tsp. baking soda
2 cups oatmeal
(a little less than) 1 bag white chocolate chips
Combine eggs, craisins, and vanilla and let stand for one hour, covered with plastic wrap. Cream together butter, brown sugar, and sugar. Add flour, salt, and baking soda to sugar mixture. Mix well. Blend in egg-craisin mixture, oatmeal, and chocolate chips. Dough will be stiff. Drop by heaping teaspoons onto ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes or until lightly browned.
(Using a full bag of chocolate chips seems to be a little too much with all of the sweetness of the craisins as well. This is an adapted oatmeal raisin cookie recipe--thanks Mom!-- so you can experiment with how many craisins and chocolate chips you want to use.)
Monday, August 11, 2008
Tuesday, May 13, 2008
Shepherd's Pie
I grew up on the very simple:
browned hamburger with onions and S&P mixed with tomato sauce and ketchup
layer in 9x13 pan:
beef mixture, canned green beans, mashed potatoes and shredded cheese
Bake at 350 for 30 minutes.
A few years ago, I found this in Everyday Food and kind of combined it with what I grew up with and loved it!
1-2 lbs. ground beef
1 onion, chopped
4 carrots, chopped
2 Tblsp. tomato paste
2 Tblsp. flour
1-2 Tblsp. Worcestershire sauce
2 cups water
salt and pepper
10 oz. frozen peas, thawed
mashed potatoes
shredded cheddar cheese
Brown hamburger, adding carrots and onions and cooking until softened. Add tom paste, flour, worcestershire sauce and salt and pepper and 2 cups water, cooking until thickened. Stir in peas and pour into a 9x13 pan or two smaller pans. Top with mashed potatoes (I usually use flakes but you can of course use real) Top with a layer of cheese. Bake at 425 for 25 minutes. I loved the change with the veggies and the new sauce that had more of a kick!
Sunday, March 9, 2008
Vegetarian Entrees
I could very easily be vegetarian! Most of my favourite recipes are meatless, or can be made without meat. Unfortunately, Scott is very much a meat and potatoes kind of guy, so we compromise. I get a few meatless dishes every week. I'm posting a BUNCH of recipes, so be prepared for a long post! I'd post them throughout the week, but we'll be out of town, so you get them all in one big post. Enjoy!!
Easy, Easy Stuffed Shells
4 cups (16 oz) shredded mozzerella cheese
1 carton (15 oz) ricotta cheese
1 package (10 oz) frozen chopped spinach, thawed and drained
1 package (12 oz) jumbo pasta shells, cooked and drained
1 jar (28 oz) pasta sauce
Combine cheeses and spinach, stuff into shells. Arrange in a greased baking dish. Pour sauce over shells. Cover and bake at 350 degrees for 30 minutes or until heated through.
** To easily drain jumbo shells, lift each one out of the water with tongs or a slotted spoon. Pour out any water and drain on lightly greased wax paper until you are ready to stuff them.
Black Bean Burgers
1 Tbsp canola oil, divided
¼ cup each minced onion, green pepper, carrots and celery
2/3 cup drained black beans, white kidney (cannelloni) beans or red kidney beans
1 egg, lightly beaten
1/3 cup seasoned dried bread crumbs
In a non-stick skillet, heat 1 tsp of the oil. Add onion, pepper, carrot and celery. Cook over medium heat, stirring occasionally, until vegetables are soft and moisture has evaporated (about 1 minute). Set aside to cool slightly.
In a medium bowl, use a fork to mash beans. Stir in egg then add bread crumbs and vegetables. Mix thoroughly. Shape into 4 equal patties. Set patties on a plate, cover and refrigerate until chilled, at least 20 minutes.
In a skillet heat 1 tsp of remaining oil. Add 2 patties cook over medium heat, turning once, until browned on both sides and heated through. Remove patties to plate and keep warm. Repeat with remaining oil and 2 patties.
Serve as you would beef burgers, with lettuce and tomatoes on a hamburger bun.
**Variations- for extra spice, add cilantro and jalepeno
** I use Bush's Seasoned Black Beans when I make these... Very, very yummy!
Bean Gazpacho
4 cups cooked dried pinto beans (or canned- rinsed and drained)
1 quart tomato juice
3-4 tbsp lime juice
2 tsp Worcestershire sauce
16 ounce thick and chunky salsa (mild or medium)
1 cup peeled, seeded, chopped cucumber
1 cup thin sliced celery
½ cup chopped onion
½ cup chopped green bell pepper
2 tsp minced roasted garlic
½ small avocado, peeled & chopped
Process 2 cups of beans, tomato juice, lime juice and Worcestershire sauce in food processor or blender. Pour into large bowl Mix in remaining beans and remaining ingredients, except avocado. Refrigerate until chilled, 3-4 hours.
Carefully mix avocado into soup and pour into bowls.
**Yummy served with Herb Croutons & Avocado Sour Cream
Avocado Sour Cream
½ medium avocado, peeled, pitted & chopped
¼ cup sour cream
2 Tbsp milk
Salt and pepper to taste
Mix ingredients and season with salt and pepper
Herbed Croutons
3 cups firm or day old bread, cubed (French or Italian bread works best, cut into ½- ¾ inch cubes)
Butter flavoured or olive oil cooking spray
Desired herbs… basil, tarragon, oregano, savoury, rosemary, etc
Spray bread cubes with cooking spray. Arrange in a single layer on a cooking pan. Sprinkle with desired herbs. Bake at 375 degrees until browned, about 8-10 minutes, stirring occasionally.
Broccoli Cheese Soup
4 cups water
1 small pkg frozen broccoli
1 lb velvetta cheese, cubed
4 cubes chicken bouillon
2 cans cream of chicken soup
Boil water. Add broccoli & bouillon. Reduce heat, add cubed cheese and chicken soup. Simmer on low until cheese melts, stirring frequently.
**Serve with a sprinkle of grated cheese on top and fresh bread or rolls.
Creamy Broccoli Soup
2 cups water
4 cups chopped fresh broccoli
1 cup chopped celery
1 cup chopped carrots
½ cup chopped onion
6 Tbsp butter
6 Tbsp flour
3 cups chicken broth
2 cups milk
1 tsp onion salt
½ tsp garlic powder
½ tsp salt
Bring water to a boil in soup pot. Add broccoli, celery & carrots; boil for 2-3 minutes. Drain & set vegetables aside.
In the same pot, sauté onion in butter until tender. Stir in flour to form a smooth paste. Gradually add broth & milk, stirring constantly. Bring to a boil, boil & stir for 1 minute. Add vegetables & remaining ingredients. Reduce heat, cover & simmer 30-40 or until vegetables are tender.
**For extra flavour, add 1 Tbsp minced fresh parsley before simmering.
**Yummy variation: add a couple of cubed potatoes to the boiled vegetables.
Spaghetti Squash
1 spaghetti squash, halved
lengthwise and seeded
2 Tbsp vegetable oil
1 onion, chopped
1 clove garlic, minced
1 ½ cups chopped tomatoes
¾ cup crumbled feta cheese
3 Tbsp sliced black olives
2 Tbsp chopped fresh basil
* Preheat oven to 350 F. Lightly grease a baking sheet.
* Place spaghetti squash cut side down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove from oven, and set aside to cool.
* Heat oil in a skillet over medium heat. Sauté onion in oil until tender. Add garlic, sauté for 2-3 minutes. Stir in tomatoes and cook until tomatoes are warm
* Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with sautéed vegetables, feta cheese, olives and basil.
Serve warm.
Stuffed Picnic Loaf
1 round loaf of bread, about 9 inches around and 4 inches high
2 Tbsp extra virgin olive oil
3 Tbsp pesto
2 large red onions
2 large red bell peppers
2 large zucchini
8 oz soft goat cheese, diced
12 large basil leaves
Salt
Freshly ground black pepper
Cut a large circle out of the top of the loaf of bread. Set the circle aside as it will later be used as the lid of the sandwich. Carefully scoop out most of the bread, leaving behind a crusty shell.
In a small bowl, combine 1 Tbsp of the olive oil and the pesto. Spread half of this mixture around the inside of the bread shell and on the inside of the lid. Set aside.
Cut the onion into thin wedges and brush with a bit of the remaining olive oil. Grill either outdoors or on a stovetop grill pan (the George Foreman works well too!) for 10 minutes on either side, or until very tender. Set aside to cool.
Cook the peppers the same way for about 15 minutes, or until blackened all over. Place the peppers in a paper bag and let cool. Once cool, peel away the skin then cut into quarters and discard the seeds. Set aside.
Cut the zucchini lengthwise into 1 inch slices. Brush the slices with the oil and grill as above for 2-3 minutes on each side until lightly charred and softened. Set aside to cool.
Allow all the vegetables to cool thoroughly, then arrange the vegetables in layers inside the loaf, then put the goat cheese and pesto in the middle, before arranging the rest of the vegetables on top. Sprinkle with any remaining oil, top with the basil leaves, salt and pepper to season then replace the lid.
Wrap the entire loaf in plastic wrap and set on a plate. Top with a cutting board or another plate.
Place a heavy can or jar on top of the cutting board and refrigerate overnight.
Cut sandwich into wedges to serve, and enjoy!
Taco Soup
Olive oil or canola oil
1 or 2 cans chopped green chilis
1 small onion, chopped
1 tsp pepper
1 tsp salt
1 pkg taco seasoning
1 can (15 oz) pinto beans, rinsed and drained
1 can (16 oz) small white beans or kidney beans, rinsed & drained
1 can (28 oz) peeled, cut tomatoes
1 can (14 ½ oz) hominy or corn, drained
2 Tbsp Salsa
2-3 cups water
In a large kettle, sauté onion & chilis in oil for about 3 minutes. Add all other ingredients and bring to a boil. Reduce heat & simmer for 30 minutes.
Serve with tortilla chips, grated cheddar cheese & sour cream.
Twice Cooked Spaghetti
6 oz spaghetti
3 Tbsp soy sauce
1 tsp corn starch
1/3 cup water
½ tsp curry powder
3 Tbsp cooking oil
1 clove minced garlic
1 medium onion, sliced
½ cup chopped broccoli
1 cup sliced mushrooms
½ cup shredded carrots
1 Tbsp cooking oil
3 cups shredded cabbage
Cook noodles, rinse in cold water & drain well. Stir soy sauce into corn starch. Stir in water and curry powder. Set aside.
Heat wok over high heat. Add 1 Tbsp oil. Add ½ the noodles and stir fry 7-9 minutes or until light brown. Remove to a plate. Repeat, adding another Tbsp oil and remaining noodles. Remove to plate.
Add another Tbsp oil to the wok. Stir fry garlic for 30 seconds. Add onion and stir fry for 2 minutes. Add broccoli, stir frying for 2 minutes then add mushrooms and carrots for 2 minutes. Stir in soy sauce mixture, cook & stir until thick and bubbly, then for 2 minutes more. Stir in noodles, heat through, remove from wok and keep warm.
Add 1 Tbsp oil to wok. Stir fry cabbage for 3 minutes or until crisp tender. Serve noodles on a bed of stir fried cabbage.
**Can be used as a main dish, or a yummy side for grilled chicken.
**Yummy variation- add grilled chicken strips to mixture when combining vegetables and noodles.
Tomato Basil Toss
¼ cup chopped onion (app. 1 medium onion)
1 clove garlic, minced
¼ cup olive oil
2 cans Italian style stewed tomatoes
1 tsp salt
1/8 tsp pepper
2-3 Tbsp fresh basil or 2-3 tsp dried basil
Cooked pasta
Saute onion, garlic and olive oil for 1 minute. Add tomatoes, salt, pepper and basil. Simmer together.
Toss with cooked pasta of choice.
Easy, Easy Stuffed Shells
4 cups (16 oz) shredded mozzerella cheese
1 carton (15 oz) ricotta cheese
1 package (10 oz) frozen chopped spinach, thawed and drained
1 package (12 oz) jumbo pasta shells, cooked and drained
1 jar (28 oz) pasta sauce
Combine cheeses and spinach, stuff into shells. Arrange in a greased baking dish. Pour sauce over shells. Cover and bake at 350 degrees for 30 minutes or until heated through.
** To easily drain jumbo shells, lift each one out of the water with tongs or a slotted spoon. Pour out any water and drain on lightly greased wax paper until you are ready to stuff them.
Black Bean Burgers
1 Tbsp canola oil, divided
¼ cup each minced onion, green pepper, carrots and celery
2/3 cup drained black beans, white kidney (cannelloni) beans or red kidney beans
1 egg, lightly beaten
1/3 cup seasoned dried bread crumbs
In a non-stick skillet, heat 1 tsp of the oil. Add onion, pepper, carrot and celery. Cook over medium heat, stirring occasionally, until vegetables are soft and moisture has evaporated (about 1 minute). Set aside to cool slightly.
In a medium bowl, use a fork to mash beans. Stir in egg then add bread crumbs and vegetables. Mix thoroughly. Shape into 4 equal patties. Set patties on a plate, cover and refrigerate until chilled, at least 20 minutes.
In a skillet heat 1 tsp of remaining oil. Add 2 patties cook over medium heat, turning once, until browned on both sides and heated through. Remove patties to plate and keep warm. Repeat with remaining oil and 2 patties.
Serve as you would beef burgers, with lettuce and tomatoes on a hamburger bun.
**Variations- for extra spice, add cilantro and jalepeno
** I use Bush's Seasoned Black Beans when I make these... Very, very yummy!
Bean Gazpacho
4 cups cooked dried pinto beans (or canned- rinsed and drained)
1 quart tomato juice
3-4 tbsp lime juice
2 tsp Worcestershire sauce
16 ounce thick and chunky salsa (mild or medium)
1 cup peeled, seeded, chopped cucumber
1 cup thin sliced celery
½ cup chopped onion
½ cup chopped green bell pepper
2 tsp minced roasted garlic
½ small avocado, peeled & chopped
Process 2 cups of beans, tomato juice, lime juice and Worcestershire sauce in food processor or blender. Pour into large bowl Mix in remaining beans and remaining ingredients, except avocado. Refrigerate until chilled, 3-4 hours.
Carefully mix avocado into soup and pour into bowls.
**Yummy served with Herb Croutons & Avocado Sour Cream
Avocado Sour Cream
½ medium avocado, peeled, pitted & chopped
¼ cup sour cream
2 Tbsp milk
Salt and pepper to taste
Mix ingredients and season with salt and pepper
Herbed Croutons
3 cups firm or day old bread, cubed (French or Italian bread works best, cut into ½- ¾ inch cubes)
Butter flavoured or olive oil cooking spray
Desired herbs… basil, tarragon, oregano, savoury, rosemary, etc
Spray bread cubes with cooking spray. Arrange in a single layer on a cooking pan. Sprinkle with desired herbs. Bake at 375 degrees until browned, about 8-10 minutes, stirring occasionally.
Broccoli Cheese Soup
4 cups water
1 small pkg frozen broccoli
1 lb velvetta cheese, cubed
4 cubes chicken bouillon
2 cans cream of chicken soup
Boil water. Add broccoli & bouillon. Reduce heat, add cubed cheese and chicken soup. Simmer on low until cheese melts, stirring frequently.
**Serve with a sprinkle of grated cheese on top and fresh bread or rolls.
Creamy Broccoli Soup
2 cups water
4 cups chopped fresh broccoli
1 cup chopped celery
1 cup chopped carrots
½ cup chopped onion
6 Tbsp butter
6 Tbsp flour
3 cups chicken broth
2 cups milk
1 tsp onion salt
½ tsp garlic powder
½ tsp salt
Bring water to a boil in soup pot. Add broccoli, celery & carrots; boil for 2-3 minutes. Drain & set vegetables aside.
In the same pot, sauté onion in butter until tender. Stir in flour to form a smooth paste. Gradually add broth & milk, stirring constantly. Bring to a boil, boil & stir for 1 minute. Add vegetables & remaining ingredients. Reduce heat, cover & simmer 30-40 or until vegetables are tender.
**For extra flavour, add 1 Tbsp minced fresh parsley before simmering.
**Yummy variation: add a couple of cubed potatoes to the boiled vegetables.
Spaghetti Squash
1 spaghetti squash, halved
lengthwise and seeded
2 Tbsp vegetable oil
1 onion, chopped
1 clove garlic, minced
1 ½ cups chopped tomatoes
¾ cup crumbled feta cheese
3 Tbsp sliced black olives
2 Tbsp chopped fresh basil
* Preheat oven to 350 F. Lightly grease a baking sheet.
* Place spaghetti squash cut side down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove from oven, and set aside to cool.
* Heat oil in a skillet over medium heat. Sauté onion in oil until tender. Add garlic, sauté for 2-3 minutes. Stir in tomatoes and cook until tomatoes are warm
* Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with sautéed vegetables, feta cheese, olives and basil.
Serve warm.
Stuffed Picnic Loaf
1 round loaf of bread, about 9 inches around and 4 inches high
2 Tbsp extra virgin olive oil
3 Tbsp pesto
2 large red onions
2 large red bell peppers
2 large zucchini
8 oz soft goat cheese, diced
12 large basil leaves
Salt
Freshly ground black pepper
Cut a large circle out of the top of the loaf of bread. Set the circle aside as it will later be used as the lid of the sandwich. Carefully scoop out most of the bread, leaving behind a crusty shell.
In a small bowl, combine 1 Tbsp of the olive oil and the pesto. Spread half of this mixture around the inside of the bread shell and on the inside of the lid. Set aside.
Cut the onion into thin wedges and brush with a bit of the remaining olive oil. Grill either outdoors or on a stovetop grill pan (the George Foreman works well too!) for 10 minutes on either side, or until very tender. Set aside to cool.
Cook the peppers the same way for about 15 minutes, or until blackened all over. Place the peppers in a paper bag and let cool. Once cool, peel away the skin then cut into quarters and discard the seeds. Set aside.
Cut the zucchini lengthwise into 1 inch slices. Brush the slices with the oil and grill as above for 2-3 minutes on each side until lightly charred and softened. Set aside to cool.
Allow all the vegetables to cool thoroughly, then arrange the vegetables in layers inside the loaf, then put the goat cheese and pesto in the middle, before arranging the rest of the vegetables on top. Sprinkle with any remaining oil, top with the basil leaves, salt and pepper to season then replace the lid.
Wrap the entire loaf in plastic wrap and set on a plate. Top with a cutting board or another plate.
Place a heavy can or jar on top of the cutting board and refrigerate overnight.
Cut sandwich into wedges to serve, and enjoy!
Taco Soup
Olive oil or canola oil
1 or 2 cans chopped green chilis
1 small onion, chopped
1 tsp pepper
1 tsp salt
1 pkg taco seasoning
1 can (15 oz) pinto beans, rinsed and drained
1 can (16 oz) small white beans or kidney beans, rinsed & drained
1 can (28 oz) peeled, cut tomatoes
1 can (14 ½ oz) hominy or corn, drained
2 Tbsp Salsa
2-3 cups water
In a large kettle, sauté onion & chilis in oil for about 3 minutes. Add all other ingredients and bring to a boil. Reduce heat & simmer for 30 minutes.
Serve with tortilla chips, grated cheddar cheese & sour cream.
Twice Cooked Spaghetti
6 oz spaghetti
3 Tbsp soy sauce
1 tsp corn starch
1/3 cup water
½ tsp curry powder
3 Tbsp cooking oil
1 clove minced garlic
1 medium onion, sliced
½ cup chopped broccoli
1 cup sliced mushrooms
½ cup shredded carrots
1 Tbsp cooking oil
3 cups shredded cabbage
Cook noodles, rinse in cold water & drain well. Stir soy sauce into corn starch. Stir in water and curry powder. Set aside.
Heat wok over high heat. Add 1 Tbsp oil. Add ½ the noodles and stir fry 7-9 minutes or until light brown. Remove to a plate. Repeat, adding another Tbsp oil and remaining noodles. Remove to plate.
Add another Tbsp oil to the wok. Stir fry garlic for 30 seconds. Add onion and stir fry for 2 minutes. Add broccoli, stir frying for 2 minutes then add mushrooms and carrots for 2 minutes. Stir in soy sauce mixture, cook & stir until thick and bubbly, then for 2 minutes more. Stir in noodles, heat through, remove from wok and keep warm.
Add 1 Tbsp oil to wok. Stir fry cabbage for 3 minutes or until crisp tender. Serve noodles on a bed of stir fried cabbage.
**Can be used as a main dish, or a yummy side for grilled chicken.
**Yummy variation- add grilled chicken strips to mixture when combining vegetables and noodles.
Tomato Basil Toss
¼ cup chopped onion (app. 1 medium onion)
1 clove garlic, minced
¼ cup olive oil
2 cans Italian style stewed tomatoes
1 tsp salt
1/8 tsp pepper
2-3 Tbsp fresh basil or 2-3 tsp dried basil
Cooked pasta
Saute onion, garlic and olive oil for 1 minute. Add tomatoes, salt, pepper and basil. Simmer together.
Toss with cooked pasta of choice.
Cabbage Soup
1/2 head cabbage, chopped
4 large carrots, cubed
1 sweet onion, minced
4 stalks celery, cubed
3/4 cup ketchup
1 1/2 cups tomato vegetable-juice cocktail
3 cups vegetable broth
1 (14.5 oz) can chicken broth
1 (14.5 oz ) can peeled and diced tomatoes
Place chopped cabbage into a large soup pot.
Microwave diced carrots in 2 tablespoons water for 6 minutes on high.
Microwave diced celery in 2 tablespoons water for 4 minutes on high.
Add the microwaved vegetables to the pot. Add minced sweet onion, celery, and ketchup. Add juice cocktail, vegetable broth, chicken broth, and tomatoes. Fill each can with water, and add the water to the mixture. Cover, and bring to a boil. Continue boiling for 30 minutes.
Reduce heat to simmer and cook for 2 to 3 hours.
Serve with French baguette. (some like to add Tabasco, salt, or pepper to soup).
Linz's note: I got this one from allrecipes.com. My hubby doesn't like celery so we don't use that and put in extra cabbage and carrots. Cut your cabbage so it's in nice strips...not like super diced. The only tomato-vegetable juice cocktail I have found is Clamato. My grocery store gives the option of buying just like a pop can of it. One can is just about enough for this recipe. I'm not sure how much of a difference it makes in the recipe. But we just love this soup. I never even have to add salt. Healthy, yummy, and veggie-tastic!
4 large carrots, cubed
1 sweet onion, minced
4 stalks celery, cubed
3/4 cup ketchup
1 1/2 cups tomato vegetable-juice cocktail
3 cups vegetable broth
1 (14.5 oz) can chicken broth
1 (14.5 oz ) can peeled and diced tomatoes
Place chopped cabbage into a large soup pot.
Microwave diced carrots in 2 tablespoons water for 6 minutes on high.
Microwave diced celery in 2 tablespoons water for 4 minutes on high.
Add the microwaved vegetables to the pot. Add minced sweet onion, celery, and ketchup. Add juice cocktail, vegetable broth, chicken broth, and tomatoes. Fill each can with water, and add the water to the mixture. Cover, and bring to a boil. Continue boiling for 30 minutes.
Reduce heat to simmer and cook for 2 to 3 hours.
Serve with French baguette. (some like to add Tabasco, salt, or pepper to soup).
Linz's note: I got this one from allrecipes.com. My hubby doesn't like celery so we don't use that and put in extra cabbage and carrots. Cut your cabbage so it's in nice strips...not like super diced. The only tomato-vegetable juice cocktail I have found is Clamato. My grocery store gives the option of buying just like a pop can of it. One can is just about enough for this recipe. I'm not sure how much of a difference it makes in the recipe. But we just love this soup. I never even have to add salt. Healthy, yummy, and veggie-tastic!
Late recipe (pork/slow cooker)
Slow cooker pork chops
2 T. butter (I use Smart Balance)
4 pork chops
1 egg, beaten
1/2 cup flour
1 large onion, sliced
2 cans cream of mushroom
2 cups milk
Melt butter in a large skillet over medium heat. Dip pork chops in beaten egg, then dredge in flour. Cook in hot skillet, turning once to brown both sides.
Place pork chops into a slow cooker, and arrange sliced onions over meat. Pour soup and milk over the meat and onions.
Cover, and cook on high 4 to 5 hours, or on low for 8 to 10 hours.
Very yummy with whole grain rice or mashed potatoes (lots of leftover gravy/sauce in your crockpot), and with steamed vegetables.
2 T. butter (I use Smart Balance)
4 pork chops
1 egg, beaten
1/2 cup flour
1 large onion, sliced
2 cans cream of mushroom
2 cups milk
Melt butter in a large skillet over medium heat. Dip pork chops in beaten egg, then dredge in flour. Cook in hot skillet, turning once to brown both sides.
Place pork chops into a slow cooker, and arrange sliced onions over meat. Pour soup and milk over the meat and onions.
Cover, and cook on high 4 to 5 hours, or on low for 8 to 10 hours.
Very yummy with whole grain rice or mashed potatoes (lots of leftover gravy/sauce in your crockpot), and with steamed vegetables.
Wednesday, March 5, 2008
My Super Late Recipe Posts
So...I'm pretty much the slowest person ever on getting recipes posted...but I figured better late than never. So...without further delay:
Slow Cooker Recipes:
Chicken and Corn Chili
4 chicken breast halves
1 (16 oz) jar salsa
2 tsp. garlic powder
1 tsp. ground cumin
1 tsp. chili powder
salt and pepper to taste
1 can corn (or the equivalent of frozen corn)
2 cans black beans
1 can diced tomatoes
Place chicken breast halves and salsa in your crock pot or slow cooker. Season with spices. Cook 6-8 hours on low setting.
About 3-4 hours before you want to eat, shred the chicken with 2 forks. Return the chicken to the pot and continue cooking. Stir in the corn, beans and tomatoes and simmer until ready to serve.
Entrees with Chicken:
Caramelized Baked Chicken
3/4 c. ketchup
3/4 c. honey
1/2 c. soy sauce
3-4 cloves minced garlic
2 T. olive oil
salt and pepper
6 chicken breasts
Cook ingredients (except chicken) on stove until boiling and reduce heat. Pour on top of chicken and bake at 350 for 35-40 minutes. (I like to save a little of the sauce to pour over my chicken and the rice that I have with it after its cooked.)
Soup/Chili:
Blue Ribbon Chili
1-2 lbs. ground beef or turkey (depending on how meaty you like it)
1/2 onion chopped
1 tsp. ground black pepper
1/2 tsp. garlic salt
2 cans tomato sauce
1 can diced tomatoes
1 (8 oz.) jar salsa (medium or hot is best)
4 T. chili seasoning mix
2 cans kidney beans
corn (frozen or canned) to taste (opt.)
water to taste
Combine the ground meat and onion and saute for 10 minutes or until the meat is browned and the onion is tender. Drain grease. Add all of the ingredients to a large sauce pan. Mix well. Reduce heat to low and let simmer for at least one hour. Serve with sour cream, cornbread, cheese and chips!
Food Storage Recipe:
Okay...so this is actually a corn bread...but we recently got a wheat grinder that we like to make cornmeal in...so I figured that it sort of counts as a food storage recipe. Also...we use freshly ground wheat for the flour. My husband and I CRAVE this its so good!
Golden Sweet Cornbread
1 cup flour
1 cup cornmeal
1/2 cup white sugar
1 tsp. salt
3 1/2 tsp. baking powder
1 egg
1/3 cup vegetable oil*
1/2 tsp. vanilla
Preheat oven to 400 degrees. Spray or lightly grease a 9 inch round cake pan.
In a large bowl combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk, vanilla and vegetable oil until well combined. Pour batter into cake pan. Bake for 20-25 minutes or until toothpick inserted in center comes out clean.
*It's good to use a little more oil for less flaky cornbread.
**I got all of these from allrecipes.com. I love that place! I just search for ingredients and only use 4.5 star recipes or better. It's great! Enjoy!
Slow Cooker Recipes:
Chicken and Corn Chili
4 chicken breast halves
1 (16 oz) jar salsa
2 tsp. garlic powder
1 tsp. ground cumin
1 tsp. chili powder
salt and pepper to taste
1 can corn (or the equivalent of frozen corn)
2 cans black beans
1 can diced tomatoes
Place chicken breast halves and salsa in your crock pot or slow cooker. Season with spices. Cook 6-8 hours on low setting.
About 3-4 hours before you want to eat, shred the chicken with 2 forks. Return the chicken to the pot and continue cooking. Stir in the corn, beans and tomatoes and simmer until ready to serve.
Entrees with Chicken:
Caramelized Baked Chicken
3/4 c. ketchup
3/4 c. honey
1/2 c. soy sauce
3-4 cloves minced garlic
2 T. olive oil
salt and pepper
6 chicken breasts
Cook ingredients (except chicken) on stove until boiling and reduce heat. Pour on top of chicken and bake at 350 for 35-40 minutes. (I like to save a little of the sauce to pour over my chicken and the rice that I have with it after its cooked.)
Soup/Chili:
Blue Ribbon Chili
1-2 lbs. ground beef or turkey (depending on how meaty you like it)
1/2 onion chopped
1 tsp. ground black pepper
1/2 tsp. garlic salt
2 cans tomato sauce
1 can diced tomatoes
1 (8 oz.) jar salsa (medium or hot is best)
4 T. chili seasoning mix
2 cans kidney beans
corn (frozen or canned) to taste (opt.)
water to taste
Combine the ground meat and onion and saute for 10 minutes or until the meat is browned and the onion is tender. Drain grease. Add all of the ingredients to a large sauce pan. Mix well. Reduce heat to low and let simmer for at least one hour. Serve with sour cream, cornbread, cheese and chips!
Food Storage Recipe:
Okay...so this is actually a corn bread...but we recently got a wheat grinder that we like to make cornmeal in...so I figured that it sort of counts as a food storage recipe. Also...we use freshly ground wheat for the flour. My husband and I CRAVE this its so good!
Golden Sweet Cornbread
1 cup flour
1 cup cornmeal
1/2 cup white sugar
1 tsp. salt
3 1/2 tsp. baking powder
1 egg
1/3 cup vegetable oil*
1/2 tsp. vanilla
Preheat oven to 400 degrees. Spray or lightly grease a 9 inch round cake pan.
In a large bowl combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk, vanilla and vegetable oil until well combined. Pour batter into cake pan. Bake for 20-25 minutes or until toothpick inserted in center comes out clean.
*It's good to use a little more oil for less flaky cornbread.
**I got all of these from allrecipes.com. I love that place! I just search for ingredients and only use 4.5 star recipes or better. It's great! Enjoy!
Baja Fish (or Shrimp) Tacos
You can use fresh or frozen fish. My Mom wasn't more specific on the type of fish! :)
Over medium high heat, cook fish in Pam. Sprinkle one package taco seasoning on fish, turn and sprinkle other side. Juice 1 lime over fish and cook until it flakes apart easily.
Fill small flour tortillas with fish, shredded cabbage, salsa, tomatoes and fish sauce.
Fish Sauce
Equal parts of mayo, sour cream and low fat/non fat plain yogurt. Add 1-2 Tblsp. taco seasoning, 2-4 Tblsp. cilantro, and juice of one lime.
Watermelon Salsa
3 cups diced watermelon or cateloupe/honeydew
1/2 cup red or orange bell pepper, diced
3 Tblsp. fresh lime juice
1/4 cup sweet onion, diced
2 1/2 Tblsp. fresh cilantro, chopped
1 medium jalapeno, if desired
1/2 tsp. salt
2 ears of fresh corn, cut from the cob
Combine and serve
Mango Salsa
1/2 or less medium onion, minced
1 3/4 cup mango, diced
3 Tblsp. fresh lime juice
1/8 tsp. salt
1/6 tsp. cayenne pepper
red or green bell pepper, if desired
Combine and serve
Monday, March 3, 2008
Fish Entrees
Woohoo!! I've been waiting for this week's cookbook topic. We LOVE fish in our house, and we tend to eat fish at least once a week. We'd be perfectly happy to eat it every night, but I try to mix it up a little bit!! I actually tried a brand new fish recipe tonight and we all loved it. Its the perfect mix of my two favourite foods... seafood and Greek/Greek-inspired food!
Greek Baked Alaska Halibut
Found in the coupon section of my Sunday paper! Of all places!!
4 Alaskan Halibut steaks or filets (4-6 oz each), fresh, thawed or froen
4 sheets of aluminum foil (12 by 18 inches each)
Greek seasoning or lemon pepper
1 Roma tomato, thinly sliced
1/2 cup thinly sliced red onion
1/2 small red bell pepper, thinly sliced
1/2 small green bell pepper, thinly sliced
2 tsp grated lemon zest
1 Tbsp freshly squeezed lemon juice
2 Tbsp white grape juice (the original recipe calls for dry white wine... grape juice is an awesome substitute!)
2 Tbsp olive oil
1 1/2 tsp dry oregnao leaves (I suggest using Greek oregano for a more Mediterreanian flavour)
1/2 cup crumbled feta cheese
Fresh chopped parsley, for garnish, if desired
2 cups cooked rice (optional, but very yummy!!)
Preheat oven to 450 degrees. If using frozen halibut, rinse off any ice glaze under cold water and pat dry with a paper towel. Place the foil sheets, dull side up, on a countertop. Spray with cooking spray. Centre the halibut portions on each sheet of foil and sprinkle liberally with seasoning.
In a small bowl, toss together the tomato, onion, peppers, lemon juice and zest, grape juice, olive oil, oregano and feta cheese. Divide the topping evenly between the halibut portions and drizzle any remaining juice onto the fish.
Seal packages by bringing up the foil sides and double fold the top and ends. Seal packets well, but leave room for heat to circulate inside.
Place packets on a baking sheet and bake in preheated oven for 20-25 minutes for frozen halibut or 12-13 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Open packets carefully at the table and garnish with parsley if desired.
** If using the rice, put 1/2 cup under each piece of halibut before topping with the vegetables. The rice will soak up the juice and flavours as the fish cooks. You may need to increase cooking time if adding rice.
Salmon with Blueberry Sauce
From Flavours of Home cookbook
This is on of our family favourites, and one of my "signature meals", as in, when its my turn to host family dinners, there are always requests for this one! This or my fish tacos (recipe to follow). This is a great "fake out" meal. It looks and sounds fancy, but is so, so easy to make.
4 salmon steaks
1 cup fresh or frozen blueberries
1/4 cup sugar
1 Tbsp vinegar (I have only ever used white vinegar for this recipe, but I am going to try balsamic next time I make it... a lot of gourmet restaurants use balsamic vinegar with fruit to make sauces...)
1/4 cup butter
1/2 tsp lemon pepper
Thaw salmon if frozen. In a small saucepan, combine blueberries, sugar and vinegar. Bring to boil over medium-high heat and continue with a rolling boil for 4 minutes, stirring and crushing berries. Remove from heat. Set aside, but keep warm. (Sauce will have berry lumps still)
Preheat broiler or grill. Melt butter and stir in lemon pepper. Cook salmon until it flakes when tested with a fork and is cooked through. Brush with lemon butter while cooking.
Serve salmon with blueberry sauce on top, or in a side dish for dipping.
Claire's Fish Tacos
From me!
When I'm making up recipes of my own, I generally don't measure things out!! So, here's a list of ingredients with a general idea of how I put it all together!
Tilapia
Egg
Milk
Flour
Season salt
Oregano, dried
Basil, dried
Parsley, dried
Cooking oil
Corn tortillas
Taco toppings... we usually put sour cream and salsa on ours
Thaw tilapia, rinse and pat dry. In a small dish, whisk together 2-3 eggs and a few tablespoons of milk. In another small dish, combine flour, enough season salt to tint the flour a slight orange, and a palmful of each of the dried herbs. Coat each piece of tilapia in the egg mixture and then in the flour mixture. Fry breaded tilapia in hot cooking oil and drain on paper towels. Serve in corn tortillas with desired taco toppings.
** We usually flash fry the tortillas as well.
Greek Baked Alaska Halibut
Found in the coupon section of my Sunday paper! Of all places!!
4 Alaskan Halibut steaks or filets (4-6 oz each), fresh, thawed or froen
4 sheets of aluminum foil (12 by 18 inches each)
Greek seasoning or lemon pepper
1 Roma tomato, thinly sliced
1/2 cup thinly sliced red onion
1/2 small red bell pepper, thinly sliced
1/2 small green bell pepper, thinly sliced
2 tsp grated lemon zest
1 Tbsp freshly squeezed lemon juice
2 Tbsp white grape juice (the original recipe calls for dry white wine... grape juice is an awesome substitute!)
2 Tbsp olive oil
1 1/2 tsp dry oregnao leaves (I suggest using Greek oregano for a more Mediterreanian flavour)
1/2 cup crumbled feta cheese
Fresh chopped parsley, for garnish, if desired
2 cups cooked rice (optional, but very yummy!!)
Preheat oven to 450 degrees. If using frozen halibut, rinse off any ice glaze under cold water and pat dry with a paper towel. Place the foil sheets, dull side up, on a countertop. Spray with cooking spray. Centre the halibut portions on each sheet of foil and sprinkle liberally with seasoning.
In a small bowl, toss together the tomato, onion, peppers, lemon juice and zest, grape juice, olive oil, oregano and feta cheese. Divide the topping evenly between the halibut portions and drizzle any remaining juice onto the fish.
Seal packages by bringing up the foil sides and double fold the top and ends. Seal packets well, but leave room for heat to circulate inside.
Place packets on a baking sheet and bake in preheated oven for 20-25 minutes for frozen halibut or 12-13 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Open packets carefully at the table and garnish with parsley if desired.
** If using the rice, put 1/2 cup under each piece of halibut before topping with the vegetables. The rice will soak up the juice and flavours as the fish cooks. You may need to increase cooking time if adding rice.
Salmon with Blueberry Sauce
From Flavours of Home cookbook
This is on of our family favourites, and one of my "signature meals", as in, when its my turn to host family dinners, there are always requests for this one! This or my fish tacos (recipe to follow). This is a great "fake out" meal. It looks and sounds fancy, but is so, so easy to make.
4 salmon steaks
1 cup fresh or frozen blueberries
1/4 cup sugar
1 Tbsp vinegar (I have only ever used white vinegar for this recipe, but I am going to try balsamic next time I make it... a lot of gourmet restaurants use balsamic vinegar with fruit to make sauces...)
1/4 cup butter
1/2 tsp lemon pepper
Thaw salmon if frozen. In a small saucepan, combine blueberries, sugar and vinegar. Bring to boil over medium-high heat and continue with a rolling boil for 4 minutes, stirring and crushing berries. Remove from heat. Set aside, but keep warm. (Sauce will have berry lumps still)
Preheat broiler or grill. Melt butter and stir in lemon pepper. Cook salmon until it flakes when tested with a fork and is cooked through. Brush with lemon butter while cooking.
Serve salmon with blueberry sauce on top, or in a side dish for dipping.
Claire's Fish Tacos
From me!
When I'm making up recipes of my own, I generally don't measure things out!! So, here's a list of ingredients with a general idea of how I put it all together!
Tilapia
Egg
Milk
Flour
Season salt
Oregano, dried
Basil, dried
Parsley, dried
Cooking oil
Corn tortillas
Taco toppings... we usually put sour cream and salsa on ours
Thaw tilapia, rinse and pat dry. In a small dish, whisk together 2-3 eggs and a few tablespoons of milk. In another small dish, combine flour, enough season salt to tint the flour a slight orange, and a palmful of each of the dried herbs. Coat each piece of tilapia in the egg mixture and then in the flour mixture. Fry breaded tilapia in hot cooking oil and drain on paper towels. Serve in corn tortillas with desired taco toppings.
** We usually flash fry the tortillas as well.
Saturday, March 1, 2008
Pork Recipe
Oven Fried Pork Chops
From Better Homes and Gardens cookbook
4 pork loin chops
2 Tbsp butter, melted
1 beaten egg
2 Tbsp milk
1/4 tsp black pepper
1 cup herb seasoned stuffing mix, finely crushed
Trim any fat from the meat. Pour butter into a baking pan and tilt pan to coat the bottom. In a shallow dish, combine eggs, milk, and pepper. Place stuffing mix in another shallow dish. Dip chops into egg mixture, then coat both sides of the meat with the stuffing. Place in prepared pan.
Bake, uncovered, at 425 degrees for 10 minutes. Turn the chops. Bake for another 10 to 15 minutes or until meat reaches 160 degrees and the juices run clear.
From Better Homes and Gardens cookbook
4 pork loin chops
2 Tbsp butter, melted
1 beaten egg
2 Tbsp milk
1/4 tsp black pepper
1 cup herb seasoned stuffing mix, finely crushed
Trim any fat from the meat. Pour butter into a baking pan and tilt pan to coat the bottom. In a shallow dish, combine eggs, milk, and pepper. Place stuffing mix in another shallow dish. Dip chops into egg mixture, then coat both sides of the meat with the stuffing. Place in prepared pan.
Bake, uncovered, at 425 degrees for 10 minutes. Turn the chops. Bake for another 10 to 15 minutes or until meat reaches 160 degrees and the juices run clear.
Beef Recipes
Beef with Cucumber Raita
From Better Homes and Gardens Cookbook
8 oz (1 cup) plain yogurt
1/4 cup coarsley shredded cucumber
1 Tbsp finely chopped sweet or red onion
1 Tbsp snipped fresh mint
1/4 tsp sugar
Salt and Pepper to taste
1 lb boneless beef sirloin steak, cut 1 inch thick
1/2 tsp lemon pepper seasoning
Fresh mint leaves for garnish (optional)
Preheat broiler. To make raita, combine yogurt, cucumber, onion, snipped mint and sugar. Season with salt and pepper and set aside.
Trim fat from meat. Sprinkle with lemon pepper seasoning. Place meat on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat, turning meat half way through broiling pan. For medium rare (145 degrees) allow 15 to 17 minutes. For medium (160 degrees) allow 20 to 22 minutes.
Cut steak across the grain, into thin slices. Garnish with mint leaves and serve with raita.
** Raita is a South Asian/Indian condiment made of yogurt and chopped fruits or veggies. The cucumber in this raita makes it more like Greek tzatziki, as authentic raita does not include cucumber.
** Because I love Greek/Mediterreanian food, I use Greek yogurt in this recipe. I also strain the cucumber in cheese cloth for 5-10 minutes so the raita isn't too watery. I like to eat the raita as a dip or salad dressing. Greek yogurt by itself, without any seasoning or vegetables, also makes a yummy dip or salad dressing!
Swiss Steak
From Better Homes and Gardens Cookbook
1 lb boneless beef round steak, cut 3/4 inch thick
2 Tbsp all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1 Tbsp cooking oil
2 14.5 ounce cans diced tomatoes with basil, oregnao and garlic, undrained
1 small onion, sliced and separated into rings
1-2 stalks celery, sliced
1-2 carrots, sliced
2 cups hot cooked noodles or mashed potatoes
Trim fat from meat. Cut into 4 serving size pieces. Combine flour, salt and pepper. With the notched side of a meat mallet, pound the flour mixture into both sides of the meat.
In a large skillet, brown meat on both sides in the hot oil. Drain off fat. Add tomatoes, onion, carrots and celery. Bring to a boil and reduce heat. Simmer, covered for about 1 1/4 hours or until meat is tender. Skim off fat and serve with noodles or over mashed potatoes.
** The original recipe calls for only 1 can of tomatoes, but I've found that it doesn't make as much sauce as I like, so when I make it, I do 2 cans. I also tend to just throw in whatever amount of carrots and celery I have on hand.
Chinese Beef with Broccoli
From Flavours of Home cookbook
2 Tbsp oil
1 lb sirloin or flank steak, sliced into thin strips
1/2 medium onion, thinly sliced
1/4 lb sliced fresh mushrooms (optional, but VERY yummy!)
4 cups small broccoli florets
1/4 tsp salt
Pepper to taste
1 small clove crushed garlic
3 Tbsp water
1/2 cup cold water
3 Tbsp cornstarch
2 tsp sugar
1 cup beef broth
2 Tbsp soy sauce
In a deep skillet or wok, heat the oil and add beef and onion. Brown over medium high heat until beef is cooked and onion is transparent. Add mushrooms, broccoli and seasonings. Stir fry until evenly distributed in pan. Add 3 Tbsp water and cover. Simmer for 2-3 minutes or until the broccoli is tender-crisp.
Mix the 1/2 cup cold water and cornstarch until the cornstarch dissolves. Add remaining ingredients to the cornstarch mixture. Pour over meat and veggies and stir until sauce is thick and veggies are coated. Add more water if you prefer a thinner sauce. Serve over steamed rice.
** I don't usually measure out the veggies... I just add as little or as much as I want. It always turns out just fine! If you slice the beef when it is still partially frozen, it can be sliced much thinner.
From Better Homes and Gardens Cookbook
8 oz (1 cup) plain yogurt
1/4 cup coarsley shredded cucumber
1 Tbsp finely chopped sweet or red onion
1 Tbsp snipped fresh mint
1/4 tsp sugar
Salt and Pepper to taste
1 lb boneless beef sirloin steak, cut 1 inch thick
1/2 tsp lemon pepper seasoning
Fresh mint leaves for garnish (optional)
Preheat broiler. To make raita, combine yogurt, cucumber, onion, snipped mint and sugar. Season with salt and pepper and set aside.
Trim fat from meat. Sprinkle with lemon pepper seasoning. Place meat on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat, turning meat half way through broiling pan. For medium rare (145 degrees) allow 15 to 17 minutes. For medium (160 degrees) allow 20 to 22 minutes.
Cut steak across the grain, into thin slices. Garnish with mint leaves and serve with raita.
** Raita is a South Asian/Indian condiment made of yogurt and chopped fruits or veggies. The cucumber in this raita makes it more like Greek tzatziki, as authentic raita does not include cucumber.
** Because I love Greek/Mediterreanian food, I use Greek yogurt in this recipe. I also strain the cucumber in cheese cloth for 5-10 minutes so the raita isn't too watery. I like to eat the raita as a dip or salad dressing. Greek yogurt by itself, without any seasoning or vegetables, also makes a yummy dip or salad dressing!
Swiss Steak
From Better Homes and Gardens Cookbook
1 lb boneless beef round steak, cut 3/4 inch thick
2 Tbsp all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1 Tbsp cooking oil
2 14.5 ounce cans diced tomatoes with basil, oregnao and garlic, undrained
1 small onion, sliced and separated into rings
1-2 stalks celery, sliced
1-2 carrots, sliced
2 cups hot cooked noodles or mashed potatoes
Trim fat from meat. Cut into 4 serving size pieces. Combine flour, salt and pepper. With the notched side of a meat mallet, pound the flour mixture into both sides of the meat.
In a large skillet, brown meat on both sides in the hot oil. Drain off fat. Add tomatoes, onion, carrots and celery. Bring to a boil and reduce heat. Simmer, covered for about 1 1/4 hours or until meat is tender. Skim off fat and serve with noodles or over mashed potatoes.
** The original recipe calls for only 1 can of tomatoes, but I've found that it doesn't make as much sauce as I like, so when I make it, I do 2 cans. I also tend to just throw in whatever amount of carrots and celery I have on hand.
Chinese Beef with Broccoli
From Flavours of Home cookbook
2 Tbsp oil
1 lb sirloin or flank steak, sliced into thin strips
1/2 medium onion, thinly sliced
1/4 lb sliced fresh mushrooms (optional, but VERY yummy!)
4 cups small broccoli florets
1/4 tsp salt
Pepper to taste
1 small clove crushed garlic
3 Tbsp water
1/2 cup cold water
3 Tbsp cornstarch
2 tsp sugar
1 cup beef broth
2 Tbsp soy sauce
In a deep skillet or wok, heat the oil and add beef and onion. Brown over medium high heat until beef is cooked and onion is transparent. Add mushrooms, broccoli and seasonings. Stir fry until evenly distributed in pan. Add 3 Tbsp water and cover. Simmer for 2-3 minutes or until the broccoli is tender-crisp.
Mix the 1/2 cup cold water and cornstarch until the cornstarch dissolves. Add remaining ingredients to the cornstarch mixture. Pour over meat and veggies and stir until sauce is thick and veggies are coated. Add more water if you prefer a thinner sauce. Serve over steamed rice.
** I don't usually measure out the veggies... I just add as little or as much as I want. It always turns out just fine! If you slice the beef when it is still partially frozen, it can be sliced much thinner.
Tuesday, February 19, 2008
Sweet and Sour Chicken
Sauce recipe:
1 cup chicken broth
3/4 cup vinegar
7 T. ketchup
2 T. soy sauce
1 1/2 cup brown sugar
Cut chicken into bite size pieces. Dip them in whipped eggs (about 3) and then in a flour, salt, and pepper mixture. Stir-fry in EVOO until cooked through. Add chopped veggies of your choice (we always do broccoli, carrots, and onion). Stir-fry. Meanwhile boil sauce. Once it's bubbling, add to the chicken and veggies and stir. I usually let it sit on low or on no heat to let the sauce settle a bit. This amount of sauce can make a large dish: about 6 servings.
My mom introduced me to fragrant Jasmine rice. It is delicious with this recipe and smells so awesome. The brand I use is RICELAND: Jasmine Thai Fragrant rice. I've seen it in Chicago and Texas so I'm thinking it might be found in many areas.
1 cup chicken broth
3/4 cup vinegar
7 T. ketchup
2 T. soy sauce
1 1/2 cup brown sugar
Cut chicken into bite size pieces. Dip them in whipped eggs (about 3) and then in a flour, salt, and pepper mixture. Stir-fry in EVOO until cooked through. Add chopped veggies of your choice (we always do broccoli, carrots, and onion). Stir-fry. Meanwhile boil sauce. Once it's bubbling, add to the chicken and veggies and stir. I usually let it sit on low or on no heat to let the sauce settle a bit. This amount of sauce can make a large dish: about 6 servings.
My mom introduced me to fragrant Jasmine rice. It is delicious with this recipe and smells so awesome. The brand I use is RICELAND: Jasmine Thai Fragrant rice. I've seen it in Chicago and Texas so I'm thinking it might be found in many areas.
Monday, February 18, 2008
More Chicken Recipes
Chicken Enchilada Casserole
18 corn tortillas
1 medium onion, chopped
1 small clove of garlic, chopped
2 cans cream of chicken soup
3 cups chicken broth
2 cups cooked chicken, shredded
1 4oz can diced green chillies
grated cheese
Saute onion and garlic in a small amount of butter or oil. Add soup, broth, chicken and green chillies, simmer for 10 minutes. Heat tortillas in hot oil, just to soften, drain on paper towel. Cover the bottom of the baking dish with sauce. Layer tortillas, sauce and cheese until all is used, ending with a layer of cheese. Bake at 350 degrees for 25 minutes.
Curry Chicken Salad
1 can chicken (2-3 chicken breasts boiled and shredded)
20 grapes, cut in half
1 stick of celery, chopped
2-3 green onions, finely chopped
3-4 Tbsp mayo
1 tsp lemon juice
1 Tbsp curry powder
Mix lemon juice and curry powder until curry powder dissolves. Mix into mayo. Add chicken, grapes, celery, and onion. If salad is too dry, add additional mayo.
Serve with yummy bread, croissants, or eat plain!
** We don't eat mayo at our house as neither of us like it! So whenever a recipe calls for mayo, I use plain yogurt. Mayo lovers can't even tell the difference! I usually add more yogurt than the recipe calls for, otherwise its more dry than I like. This is the recipe my friend made for my Michigan bridal shower, oh so long ago. (That's not important... just a random fact!)
Southern Fried Chicken
Several chicken breasts, cut into pieces
Salt to taste, plus 2 tsp
Fresh ground pepper to taste, plus 1 tsp
2 cups buttermilk
1-2 Tbsp Tabasco sauce
6 cups canola oil
1 ½ cup flour
½ tsp paprika
Rinse chicken & pat dry. Season with salt & pepper. Place in a large dish, cover & refrigerate for 1-4 hours. In a large bowl, combine buttermilk and Tabasco sauce, pour over chicken, coating thoroughly. Cover and refrigerate over night.
Remove chicken from fridge 30 minutes prior to cooking. Place in a colander to drain excess buttermilk from chicken. Heat oil. Combine flour, 2 tsp salt, 1 tsp pepper & paprika. Coat chicken in flour mixture, shaking off excess. Fry in oil until cooked through.
For crispier chicken, dip in buttermilk, then flour mixture a second time before frying.
Delicious served with corn on the cob and biscuits.
** Just as a side note- I tend to change recipes to suit my needs... in this case, the original recipe called for using a whole chicken cut into pieces. I have a hard time with meat anyway- for the most part if I deal with it raw, I have a hard time eating it, so the thought up cutting up a whole chicken was too much for me! Instead I use chicken breasts and because I really like the breading, I cut them into small pieces so the "chicken to breading ratio" is higher! Also, I am not a fried chicken fan but my husband could and would live on KFC if allowed! I found this recipe in my Williams Sonoma catalog and decided to try it, and I absolutely love it! We've finally found fried chicken that we can both enjoy!
18 corn tortillas
1 medium onion, chopped
1 small clove of garlic, chopped
2 cans cream of chicken soup
3 cups chicken broth
2 cups cooked chicken, shredded
1 4oz can diced green chillies
grated cheese
Saute onion and garlic in a small amount of butter or oil. Add soup, broth, chicken and green chillies, simmer for 10 minutes. Heat tortillas in hot oil, just to soften, drain on paper towel. Cover the bottom of the baking dish with sauce. Layer tortillas, sauce and cheese until all is used, ending with a layer of cheese. Bake at 350 degrees for 25 minutes.
Curry Chicken Salad
1 can chicken (2-3 chicken breasts boiled and shredded)
20 grapes, cut in half
1 stick of celery, chopped
2-3 green onions, finely chopped
3-4 Tbsp mayo
1 tsp lemon juice
1 Tbsp curry powder
Mix lemon juice and curry powder until curry powder dissolves. Mix into mayo. Add chicken, grapes, celery, and onion. If salad is too dry, add additional mayo.
Serve with yummy bread, croissants, or eat plain!
** We don't eat mayo at our house as neither of us like it! So whenever a recipe calls for mayo, I use plain yogurt. Mayo lovers can't even tell the difference! I usually add more yogurt than the recipe calls for, otherwise its more dry than I like. This is the recipe my friend made for my Michigan bridal shower, oh so long ago. (That's not important... just a random fact!)
Southern Fried Chicken
Several chicken breasts, cut into pieces
Salt to taste, plus 2 tsp
Fresh ground pepper to taste, plus 1 tsp
2 cups buttermilk
1-2 Tbsp Tabasco sauce
6 cups canola oil
1 ½ cup flour
½ tsp paprika
Rinse chicken & pat dry. Season with salt & pepper. Place in a large dish, cover & refrigerate for 1-4 hours. In a large bowl, combine buttermilk and Tabasco sauce, pour over chicken, coating thoroughly. Cover and refrigerate over night.
Remove chicken from fridge 30 minutes prior to cooking. Place in a colander to drain excess buttermilk from chicken. Heat oil. Combine flour, 2 tsp salt, 1 tsp pepper & paprika. Coat chicken in flour mixture, shaking off excess. Fry in oil until cooked through.
For crispier chicken, dip in buttermilk, then flour mixture a second time before frying.
Delicious served with corn on the cob and biscuits.
** Just as a side note- I tend to change recipes to suit my needs... in this case, the original recipe called for using a whole chicken cut into pieces. I have a hard time with meat anyway- for the most part if I deal with it raw, I have a hard time eating it, so the thought up cutting up a whole chicken was too much for me! Instead I use chicken breasts and because I really like the breading, I cut them into small pieces so the "chicken to breading ratio" is higher! Also, I am not a fried chicken fan but my husband could and would live on KFC if allowed! I found this recipe in my Williams Sonoma catalog and decided to try it, and I absolutely love it! We've finally found fried chicken that we can both enjoy!
Chicken recipe
I have not yet tried this recipe but my mom sent it to me and said it was FABULOUS! It is from Real Simple, it's low in fat, and it makes your house smell wonderful! Here is what she sent me:
1 4lb chicken, cut into 8 pieces (I used chicken breasts from Costoc and cut them into 8 pieces)
3 T whole grain mustard (I used dijon)
2 T soy sauce
4 small carrots, cut in half, crosswise (I used a whole bag)
1 medium fennel bulb, cut into wedges
1 red onion, cut into wedges
8 sprigs thyme
2 T olive oil
Heat oven to 400
Combine mustard, soy sauce, and some pepper in a bowl.
In another bowl, combine the veggies and thyme with olive oil and salt and pepper. Stir to coat.
Place the veggies in the bottom of a roasting pan. Drag the chicken through the mustard and soysauce mixture to coat, and nestle it amongst the veggies.
Roast until chicken is cooked and veggies are tender about 45 to 50 minutes.
1 4lb chicken, cut into 8 pieces (I used chicken breasts from Costoc and cut them into 8 pieces)
3 T whole grain mustard (I used dijon)
2 T soy sauce
4 small carrots, cut in half, crosswise (I used a whole bag)
1 medium fennel bulb, cut into wedges
1 red onion, cut into wedges
8 sprigs thyme
2 T olive oil
Heat oven to 400
Combine mustard, soy sauce, and some pepper in a bowl.
In another bowl, combine the veggies and thyme with olive oil and salt and pepper. Stir to coat.
Place the veggies in the bottom of a roasting pan. Drag the chicken through the mustard and soysauce mixture to coat, and nestle it amongst the veggies.
Roast until chicken is cooked and veggies are tender about 45 to 50 minutes.
Mediterranean Chicken
8 oz Orzo pasta
1 lb chicken breast halves
2 tsp olive oil
1 large onion
2 tsp minced garlic (2-3 crushed cloves)
½ tsp dried oregano
½ tsp dried basil
½ cup white grape juice
14 oz chopped tomatoes- Italian style with garlic and oregano
4 oz feta cheese
Bring unsalted water to a boil. Add orzo and cook until tender (app. 8 min). Drain and set aside.
Heat oil over medium heat. Chop onion and add to skillet. Cut chicken into bite-size pieces and add to skillet. Raise heat to medium-high. Cook, stirring occasionally until chicken is done Add garlic, oregano and basil.
When chicken is cooked through, stir in grape juice and cook for one minute. Add tomatoes with their juice and feta cheese. Cook 1 more minute.
Serve over hot, drained orzo pasta.
** This recipe orginially called for white wine, not grape juice. My college roomie and I changed it up to suit our beliefs (and budget!). I usually top each serving with extra feta cheese, but I love feta cheese... My husband is not a feta cheese fan, but in this recipe he loves it. I don't know if cooking it helps, but somehow in this recipe the feta also seems more mild than eating it plain. So, if you aren't a feta cheese lover, I still suggest trying it with this recipe because that's what gives it the Mediteranean flavour. Also- try to use Greek oregano. There is a difference! I buy it in bulk for less than 50 cents an ounce at my local health/whole foods store.
**Also, I've made this recipe using fresh tomatoes from the garden and it tastes awesome that way! I cut a small "x" at the top of the tomato then blanch it (dip it in boiling water for about a minute, then immediately immerse in ice water). The skin then slides off. Then I chop them, add some garlic, oregano and basil, then add to the recipe same as if I were using canned tomatoes.
1 lb chicken breast halves
2 tsp olive oil
1 large onion
2 tsp minced garlic (2-3 crushed cloves)
½ tsp dried oregano
½ tsp dried basil
½ cup white grape juice
14 oz chopped tomatoes- Italian style with garlic and oregano
4 oz feta cheese
Bring unsalted water to a boil. Add orzo and cook until tender (app. 8 min). Drain and set aside.
Heat oil over medium heat. Chop onion and add to skillet. Cut chicken into bite-size pieces and add to skillet. Raise heat to medium-high. Cook, stirring occasionally until chicken is done Add garlic, oregano and basil.
When chicken is cooked through, stir in grape juice and cook for one minute. Add tomatoes with their juice and feta cheese. Cook 1 more minute.
Serve over hot, drained orzo pasta.
** This recipe orginially called for white wine, not grape juice. My college roomie and I changed it up to suit our beliefs (and budget!). I usually top each serving with extra feta cheese, but I love feta cheese... My husband is not a feta cheese fan, but in this recipe he loves it. I don't know if cooking it helps, but somehow in this recipe the feta also seems more mild than eating it plain. So, if you aren't a feta cheese lover, I still suggest trying it with this recipe because that's what gives it the Mediteranean flavour. Also- try to use Greek oregano. There is a difference! I buy it in bulk for less than 50 cents an ounce at my local health/whole foods store.
**Also, I've made this recipe using fresh tomatoes from the garden and it tastes awesome that way! I cut a small "x" at the top of the tomato then blanch it (dip it in boiling water for about a minute, then immediately immerse in ice water). The skin then slides off. Then I chop them, add some garlic, oregano and basil, then add to the recipe same as if I were using canned tomatoes.
Friday, February 15, 2008
Recipes
I didn't have time to post my crock pot meal recipes last week so here they are.
Sweet and Sour Meatballs (SO GOOD)
1 1/2-1lb bag of meatballs (not Itallian style)
14 oz Ketchup
6 oz Canada dry gingerale
1 tbsp lemon juice
1lb brown sugar
Mix meatballs and ingredients in crock pot. FOr frozen meatballs cook on high for 3-5 hours. Done when warmed all the way through.
I love cooking my chicken in the crock pot and then shredding it and using it for millions of dishes. I just put it in frozen and cook on low for about 8 hours. Then I use my hand mixer to shred it. I freeze it in little bags for different meals so its all cooked and ready. It works great!
Ham in the crock pot is so good. My sister cooks her all night and day but you can cook it all day on low and it just falls to pieces. It is so yummy you have to try it if you like ham and you'll never go back to oven cooking it.
Ok this week is food storage and I am not a food storage person but we had a provident living night in one of my old wards and one lady made these peanutbutter balls that were good so here is the recipe.
1/2 cup peanut butter
1/2 cup honey
1 cup powdered milk
Mix all together in a bowl shape into balls. Then you can roll it in sunflower seeds, rice krispies, nuts, and chocolate chips. They were really good when she made them!
I hope you all enjoy the recipes!
Sweet and Sour Meatballs (SO GOOD)
1 1/2-1lb bag of meatballs (not Itallian style)
14 oz Ketchup
6 oz Canada dry gingerale
1 tbsp lemon juice
1lb brown sugar
Mix meatballs and ingredients in crock pot. FOr frozen meatballs cook on high for 3-5 hours. Done when warmed all the way through.
I love cooking my chicken in the crock pot and then shredding it and using it for millions of dishes. I just put it in frozen and cook on low for about 8 hours. Then I use my hand mixer to shred it. I freeze it in little bags for different meals so its all cooked and ready. It works great!
Ham in the crock pot is so good. My sister cooks her all night and day but you can cook it all day on low and it just falls to pieces. It is so yummy you have to try it if you like ham and you'll never go back to oven cooking it.
Ok this week is food storage and I am not a food storage person but we had a provident living night in one of my old wards and one lady made these peanutbutter balls that were good so here is the recipe.
1/2 cup peanut butter
1/2 cup honey
1 cup powdered milk
Mix all together in a bowl shape into balls. Then you can roll it in sunflower seeds, rice krispies, nuts, and chocolate chips. They were really good when she made them!
I hope you all enjoy the recipes!
Powdered Milk
Powdered milk is sort of an interesting food storage item... because, well, we're all used to milk from the store... and powdered milk does not taste like the stuff from the store. However it's way cheap (in comparison to regular milk) and has a lot of uses. Remember: Not all powdered milk brands are created equal. If one tastes horrible to you, try a different brand (it may still taste horrible... but hopefully less so). We buy ours at Aldi. It seems to be ok for what we use it for. Aldi (if you have one around your home) also has great prices on evaporated and sweetened condensed milk.... other ways to store milk.
Sorry, these aren't meal recipes...
Ways to use powdered milk:
-Many bread recipes call for it. Experiment around with adding it to rolls, breads, etc.
- Add it to meatloaf 1/4 C to 1 lbs of meat. It adds extra nutrients.
-Add to mashed potatoes. Make sure to use some water to give it the right consistency.
-Mix up a quart or two and add it to regular milk. We were able to cut some costs by only buying a half gallon of 2% milk and then using both store milk and powdered milk at the same time. I didn't mix them together in the fridge, but if I wanted a bowl of cereal, I'd first pour some store milk on it, then pour some food storage milk on it. By mixing them, it's a lot harder to detect that one is from powder. I don't know if that makes sense or not...
-It is important to mix well!! And chill (especially if you are going to drink it)
-There are two types of powdered milk: Instant, and non-instant. Non-instant lasts longer, but they are basically interchangeable. However, because of different consistencies, the end product may vary when using other than what is called for in the recipe.
-Here are some measurements (I keep trying to fix the chart so the measurements aren't squeezed together, but everytime I publish the post, blogger pushes them back together. Hopefully you can just figure it out):
Milk desired & amount of water to use; Instant dry milk; non-instant dry milk
¼ cup 1 T. ¾ T.
1/3 cup 1 ½ T. 1 ¼ T.
½ cup 2 T. 1 ½ T.
2/3 cup 3 T. 2 ½ T.
1 cup ¼ cup 3 T.
1 pint ½ cup 1/3 cup
1 quart 1 cup ¾ cup
½ gal. 2 cups 1 ½ cups
1 gal. 4 cups 3 cups
Whole Milk
1 C water
1/3 C P. milk
Evaporated Milk
1 C water
2/3 C p. milk
This can replace evaporated milk in any recipe.
Whipped Topping
Evaporated milk (either above recipe OR canned from a store)
1/2 tsp lemon juice
Sugar to taste
Chill evaporated milk. Add lemon juice. Whip with beaters then fold in sugar.
OR
1 C cold water
1C p. milk
1 C powder sugar
whip together and chill.
Tootsie Rolls
1 C Honey
1/2 C cocoa
1 tsp vanilla
1 C p. milk
Cook honey to 255 degrees (hard ball). Remove from heat. Add vanilla. Mix milk and cocoa together. Add to honey. Pull like taffy until glass is gone and rolls into rolls.
Condensed Milk
1/2 C hot water
1 C p. milk
1 C sugar
Blend thoroughly in a blender. Refrigerate or freeze.
Buttermilk or Sour milk
1 C water
1/3 C powdered milk
1 T vinegar or lemon juice
Parmesan Cheese
1 1/2 C boiling water
1 1/2 C p. milk
4 1/2 T lemon juice
Blend together. Cook over low heat until milk boils. The curds will be small. Pour through cheese cloth strainer. Rinse and pour out excess water. Put curds in a bowl and stir to break up. Spread on cookie sheet and dry for 2 hours in a 150 degree oven. Salt and blend in blender to make powder. Put in a shaker.
Sorry, these aren't meal recipes...
Ways to use powdered milk:
-Many bread recipes call for it. Experiment around with adding it to rolls, breads, etc.
- Add it to meatloaf 1/4 C to 1 lbs of meat. It adds extra nutrients.
-Add to mashed potatoes. Make sure to use some water to give it the right consistency.
-Mix up a quart or two and add it to regular milk. We were able to cut some costs by only buying a half gallon of 2% milk and then using both store milk and powdered milk at the same time. I didn't mix them together in the fridge, but if I wanted a bowl of cereal, I'd first pour some store milk on it, then pour some food storage milk on it. By mixing them, it's a lot harder to detect that one is from powder. I don't know if that makes sense or not...
-It is important to mix well!! And chill (especially if you are going to drink it)
-There are two types of powdered milk: Instant, and non-instant. Non-instant lasts longer, but they are basically interchangeable. However, because of different consistencies, the end product may vary when using other than what is called for in the recipe.
-Here are some measurements (I keep trying to fix the chart so the measurements aren't squeezed together, but everytime I publish the post, blogger pushes them back together. Hopefully you can just figure it out):
Milk desired & amount of water to use; Instant dry milk; non-instant dry milk
¼ cup 1 T. ¾ T.
1/3 cup 1 ½ T. 1 ¼ T.
½ cup 2 T. 1 ½ T.
2/3 cup 3 T. 2 ½ T.
1 cup ¼ cup 3 T.
1 pint ½ cup 1/3 cup
1 quart 1 cup ¾ cup
½ gal. 2 cups 1 ½ cups
1 gal. 4 cups 3 cups
Whole Milk
1 C water
1/3 C P. milk
Evaporated Milk
1 C water
2/3 C p. milk
This can replace evaporated milk in any recipe.
Whipped Topping
Evaporated milk (either above recipe OR canned from a store)
1/2 tsp lemon juice
Sugar to taste
Chill evaporated milk. Add lemon juice. Whip with beaters then fold in sugar.
OR
1 C cold water
1C p. milk
1 C powder sugar
whip together and chill.
Tootsie Rolls
1 C Honey
1/2 C cocoa
1 tsp vanilla
1 C p. milk
Cook honey to 255 degrees (hard ball). Remove from heat. Add vanilla. Mix milk and cocoa together. Add to honey. Pull like taffy until glass is gone and rolls into rolls.
Condensed Milk
1/2 C hot water
1 C p. milk
1 C sugar
Blend thoroughly in a blender. Refrigerate or freeze.
Buttermilk or Sour milk
1 C water
1/3 C powdered milk
1 T vinegar or lemon juice
Parmesan Cheese
1 1/2 C boiling water
1 1/2 C p. milk
4 1/2 T lemon juice
Blend together. Cook over low heat until milk boils. The curds will be small. Pour through cheese cloth strainer. Rinse and pour out excess water. Put curds in a bowl and stir to break up. Spread on cookie sheet and dry for 2 hours in a 150 degree oven. Salt and blend in blender to make powder. Put in a shaker.
Thursday, February 14, 2008
Wheat
Word about wheat: It's great for cleaning out the digestive system. If there is an emergency it's best to already be accustomed to eating wheat. So this is a grain that should be slowly introduced into the family diet. If you have wheat sensitivities (not celiac disease) try sprouting the wheat first. This may help. Baking/eating sprouted wheat also adds extra nutrients. Just google "How to sprout wheat". But basically it consists of soaking wheat overnight, the rinsing, and soaking for 2-3 days.
How to use wheat... other than in bread:
- Use whole wheat flour instead of white/all-purpose flour in baking. If you start small, like 1/4 C wheat flour in a batch of cookies, your family will never know. Wheat flour can be substituted for white flour on a 1:1 ratio.
- Soak wheat berries over night and then cook on the stove for about 20 min for a hearty hot breakfast cereal. Or, instead of soaking, throw the wheat (1 C wheat to 2 C water) in a crock pot and let it cook over night on low, and you'll have breakfast waiting for you.
-Add wheat berries to soup... our favorite is Chili.
If you don't have a grinder, put the wheat in a blender. It won't be flour consistency, but it does a pretty good job.
Blender Wheat Pancakes (Lowe family favorite)
1 Cup Milk (1/3 C dry milk + 1 Cup water)
1 Cup uncooked wheat berries
2 eggs
2 T oil
2 T honey
2 tsp baking powder
1/2 tsp salt
Vanilla and cinnamon to taste (optional)
Put milk and wheat in a blender. Blend on highest setting for about 5 minutes. Add the remaining ingredients and blend on low. Bake on hot griddle. Makes 6-9 pancakes.
Wheat Thins
1 3/4 C whole wheat flour
1 1/2 C white flour
1/3 cup oil, emulsified in a blender with 3/4 teaspoon salt and 1 C water
Mix dry ingredients. Ad oil-salt-water mixture. Knead as little as possible. Makes a smooth dough. Roll dough as thin as possible on ungreased cookie sheet (not more than 1/8 inch thick).
Mark with knife to size of creakers desired, but do not cut through. Prick each creaker a few times with a fork or toothpick. Sprinkle dough lightly with salt or other spices as desired. Bake at 350 until crisp and light brown (30-35 minutes).
Honey Whole Wheat Bread (the breadmaker way!!)
1 1/8 C water
3 C whole wheat flour
1 1/2 tsp salt
1/3 C honey
1 T powdered milk
1 1/2 T shortening
1 1/2 tsp active dry yeast
Place ingredients in bread machine in order suggested by manufacturer. Select whole wheat setting and press start. *note* after experiementing with this recipe a bit, it works best for our bread machine to put it on the regular "white" setting with a light crust. The whole wheat setting made the bread too brown.
How to use wheat... other than in bread:
- Use whole wheat flour instead of white/all-purpose flour in baking. If you start small, like 1/4 C wheat flour in a batch of cookies, your family will never know. Wheat flour can be substituted for white flour on a 1:1 ratio.
- Soak wheat berries over night and then cook on the stove for about 20 min for a hearty hot breakfast cereal. Or, instead of soaking, throw the wheat (1 C wheat to 2 C water) in a crock pot and let it cook over night on low, and you'll have breakfast waiting for you.
-Add wheat berries to soup... our favorite is Chili.
If you don't have a grinder, put the wheat in a blender. It won't be flour consistency, but it does a pretty good job.
Blender Wheat Pancakes (Lowe family favorite)
1 Cup Milk (1/3 C dry milk + 1 Cup water)
1 Cup uncooked wheat berries
2 eggs
2 T oil
2 T honey
2 tsp baking powder
1/2 tsp salt
Vanilla and cinnamon to taste (optional)
Put milk and wheat in a blender. Blend on highest setting for about 5 minutes. Add the remaining ingredients and blend on low. Bake on hot griddle. Makes 6-9 pancakes.
Wheat Thins
1 3/4 C whole wheat flour
1 1/2 C white flour
1/3 cup oil, emulsified in a blender with 3/4 teaspoon salt and 1 C water
Mix dry ingredients. Ad oil-salt-water mixture. Knead as little as possible. Makes a smooth dough. Roll dough as thin as possible on ungreased cookie sheet (not more than 1/8 inch thick).
Mark with knife to size of creakers desired, but do not cut through. Prick each creaker a few times with a fork or toothpick. Sprinkle dough lightly with salt or other spices as desired. Bake at 350 until crisp and light brown (30-35 minutes).
Honey Whole Wheat Bread (the breadmaker way!!)
1 1/8 C water
3 C whole wheat flour
1 1/2 tsp salt
1/3 C honey
1 T powdered milk
1 1/2 T shortening
1 1/2 tsp active dry yeast
Place ingredients in bread machine in order suggested by manufacturer. Select whole wheat setting and press start. *note* after experiementing with this recipe a bit, it works best for our bread machine to put it on the regular "white" setting with a light crust. The whole wheat setting made the bread too brown.
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