Julia Child's Potage Parmentier

I tried my first Julia Child recipe, and it did not disappoint! I am still trying to get my hands on an actual copy of Mastering the Art of French Cooking, so I can't guarantee that this recipe is exactly right, but it was simple and fantastic. You could easily add other veggies or spices to create your own variations of this soup. However, you don't need to, because the simplicity of it is excellent.

Ingredients

1 lb potato, peeled and diced

3 cups leeks, thinly sliced (white and tender green parts only)

2 quarts water

1 tablespoon salt

4-6 tablespoons whipping cream or 2-3 tablespoons softened butter

2-3 tablespoons minced parsley or chives

Directions

1. Simmer vegetables, water and salt together, partially covered, 40-50 minutes until vegetables are tender.

2. Mash the vegetables in the soup with a fork. Correct seasoning.

3. Off heat and just before serving, stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.

4. Good hot, cold or room temperature.

Sweet Spiced Nuts

This recipe is a quick and easy way to have your whole house smelling delicious and to have a yummy snack on hand. I particularly love them sprinkled over vanilla ice cream. You can change the spice measurements easily to taste. Last time, I doubled the amount of cinnamon, nutmeg and allspice, and they turned out great.

1 egg white

5 cups walnut halves or pieces

1 cup sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1. Grease 15x10x1 inch baking pan; set aside. In a large bowl beat together egg white and 1 teaspoon water with a fork. Add nuts, toss to coat. In a small mixing bowl combine sugar, cinnamon, nutmeg, allspice, and 1/2 teaspoon salt. Sprinkle sugar mixture over walnuts; toss to coat.

2. Spread nuts in prepared baking pan. Bake in a 325 degree oven 20 minutes. Spread on waxed paper; cool. Break into pieces. Store in airtight container. Makes 7 cups nuts.

Savory Cheese Soup

Ingredients

• 3 cans (14-1/2 ounces each) chicken broth
• 1 small onion, chopped
• 1 large carrot, chopped
• 1 celery rib, chopped
• 1/4 cup chopped sweet red pepper
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup all-purpose flour
• 1/3 cup cold water
• 1 package (8 ounces) cream cheese, cubed and softened
• 2 cups (8 ounces) shredded cheddar cheese
• 1 can (12 ounces) beer, optional
• Optional Toppings: croutons, popcorn, crumbled cooked bacon, sliced green onions

Directions

• In a 3-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 7-8 hours. Combine flour and water until smooth; stir into soup. Cover and cook on high 30 minutes longer or until soup is thickened. Stir in cream cheese and cheddar cheese until blended. Stir in beer if desired. Cover and cook on low until heated through. Serve with desired toppings. Yield: 6-8 servings.

Chicken Pad Thai

Joshua and I are always on the lookout for good Pad Thai recipes, so we were happy to find this one. This recipe is a nice way to try Pad THai if you don't usually make a lot of Asian food at home, because it doesn't have some of the stranger ingredients that can be difficult to come by. It is a little spicy, so cut back on the chile sauce if you are concerned about it being too "hot" for you.

ingredients

• 8 ounces rice noodles (Vietnamese bahn pho or Thai sen-mee)
• 1/4 cup salted peanuts, finely chopped
• 1/2 teaspoon grated lime peel
• 3 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons packed brown sugar
• 4-1/2 teaspoons rice vinegar
• 1 tablespoon Asian chile sauce with garlic
• 3 tablespoons cooking oil
• 1 pound boneless, skinless chicken breast or turkey, cut into bite-sized strips
• 1 tablespoon finely chopped garlic
• 1 egg, lightly beaten
• 1 cup fresh bean sprouts
• 1/3 cup sliced green onion
• 2 tablespoons snipped fresh cilantro

directions

1. Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander.

2. Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.

3. In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.

4. In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl.

5. Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.

6. In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through. Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro. Makes 4 servings.

Pumpkin Scones

Pumpkin Spice Scones

* 2 cups all-purpose flour
* 7 tablespoons sugar
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground ginger
* 6 tablespoons cold butter
* 1/2 cup canned pumpkin
* 3 tablespoons half-and-half
* 1 large egg

Powderered Sugar Glazze

* 1 cup powdered sugar
* 1 tablespoon powdered sugar
* 2 tablespoons whole milk

Spiced Glaze

* 1 cup powdered sugar
* 3 tablespoons powdered sugar
* 2 tablespoons whole milk
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 1 pinch ginger
* 1 pinch ground cloves

Directions

1.TO MAKE THE SCONES:
2.Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
3.Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
4.In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
5.Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
6.Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
7.TO MAKE THE PLAIN GLAZE:.
8.Mix the powdered sugar and 2 tbsp milk together until smooth.
9.When scones are cool, use a brush to paint plain glaze over the top of each scone.
10.AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.
11.Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

Pie Crust

Cools' Pie Crust Recipe

Makes 2 double crusts

3 c. flour
1 ¼ c. shortening (you can use cold butter, to be healthier, but it never is quite as flaky)
1 t. salt
Cut together.
1 egg, well beaten
5 t. water
1 T vinegar
Mix. Pour liquid mixture into flour mixture and mix with fork.


Some extra tips for you over achievers...
For an extra-crispy pie crust with a golden color, brush the unbaked top crust with water, and sprinkle it with sugar.
For a shiny pie crust, brush the unbaked top crust with an egg wash made from one egg and 2 tablespoons cream.
Remember to cut vents (make them decorative!) in the top of a double-crusted fruit pie; vents allow steam to escape and prevent the fruit juices from overflowing.

THE BEST PIZZA!!

I haven't posted on here before, but I figured since Michelle invited me to, I would! I've been trying quite a few different crust and sauce recipes, and these are the ones I'm sticking with. 

The crust is from Martha Stewart's Website: "Chris Bianco's Pizza Dough," but I made a couple changes. I used quick rising yeast, so I only let it rise once for about 2 - 3 hrs. I also didn't have my pizza stone up here in Alaska, so I didn't really follow directions 4-8. After the dough was finished rising, I punched it down, rolled it out on the baking sheet, and put sauce (recipe follows), two cups mozzarella cheese, and desired toppings on, and baked in a 400 degree pre-heated oven for 10 - 15 minutes. 

The sauce is from Allrecipes.com: "Easy Pizza Sauce III" and I added a few spices to it. 

Pizza Dough Ingredients

Makes four 12-inch pizzas (It made two 16-inch pizzas for me)

• 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
• 2 cups warm water (105 degrees to 115 degrees)
• 5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic
• 2 teaspoons fine sea salt (I used garlic salt)
• Extra-virgin olive oil, for bowl

         Directions

1. Dissolve yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until dough comes away from bowl but is still sticky.
2. Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.
3. Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic, and let rise in a warm place until it doubles in volume, 3 hours. Press it with your finger to see if it's done; an indent should remain.
4. Place a pizza stone (available at most kitchen supply stores) on floor of gas oven (remove racks) or bottom rack of electric oven. Preheat oven to at least 500 degrees for 1 hour.
5. Meanwhile, scrape dough out of the bowl onto floured surface, and cut it into 4 pieces. Shape into balls. Dust with flour, and cover with plastic. Let rest, 20 to 30 minutes, allowing dough to relax and almost double.
6. Holding top edge of 1 dough ball in both hands, let bottom edge touch work surface (refrigerate remaining balls as you work). Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round. Transfer dough to a lightly floured pizza peel (or an inverted baking sheet). Press out edges using your fingers. Jerk peel; if dough sticks, lift, and dust more flour underneath.
7. Arrange desired toppings on dough.
8. Heat oven to broil. Align edge of peel with edge of stone. Tilt peel, jerking it gently to move pizza. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone. (Do not move pizza.) Broil until bubbles begin to form in crust, 3 to 4 minutes. Reduce temperature to 500 degrees, and bake until crust is crisp and golden brown, 6 to 8 minutes more. (If not using broiler, bake pizza for 10 to 15 minutes total.) Remove pizza from oven using peel, and top with additional toppings if using. Slice and serve. Repeat with remaining dough and assorted toppings (each variation can be multiplied, depending on the number of pizzas you're making).

Pizza Sauce: 

Ingredients

• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 2 tsp. ground oregano
• 1 1/2 tsp. dried minced garlic
• 1 tsp. ground paprika
• I also added: 1/2 Tbsp basil
• 1/2 tsp sugar
• 1/2 tsp onion powder

Directions: 

1. In a medium bowl, mix together tomato sauce and tomato paste until smooth. 

2. Stir in spices. 

I like to double the sauce recipe and freeze half of it so its ready for the next pizza night! 

Classic Dinner Rolls

I tried this recipe that Steph put on her blog, and the rolls were awesome! I made them for our weekly shared meal, and got lots of compliments. I only have a 12 ct. muffin tin, so I just formed the rest of the dough into rolls on a baking sheet.

1 c. whole milk

6 T. butter (room temp.)
1 T. yeast
1/4 c. warm water
2 eggs
3 T. sugar
4+ c. flour
1 T. salt
more butter

1. Heat milk to 120 degrees; add the butter let sit until room temp.

2. In different bowl, dissolve yeast in water. Add cooled milk, eggs, and sugar to dissolved yeast and stir. With a wooden spoon add 2 c. flour and salt, add remaining flour 1 c. at a time...stirring vigorously for 3-5 minutes until dough is smooth and elastic.

2. Cover with plastic wrap in bowl and let rise 1-2 hours.

3. Butter muffic tins. Gently press dough to deflate. Pinch off one inch balls of dough and put (about 3 balls each) into muffin cups.

4. Let rise in moderately warm area until the rise, doubled in size. About 1 hour.

5. Heat oven to 400. Bake rolls for 20 minutes. Remove from oven and brush with butter. Return to oven for 1-2 minutes. Remove and let cool for 5 minutes.

EAT!

This is an abbreviated version of Better Home and Gardens recipe entitled "Classic Dinner Rolls"

Black Bean Quesadillas with Corn Salsa

Yield: 4 servings (serving size: 3 quesadilla wedges and about 1/3 cup salsa)

Ingredients

• QUESADILLAS:
• 1 tablespoon olive oil
• 1 1/2 teaspoons bottled minced garlic
• 2 cups chopped plum tomatoes
• 1/2 cup chopped fresh cilantro
• 1 (15-ounce) can black beans, drained and rinsed
• 4 (8-inch) flour tortillas
• Cooking spray
• 3/4 cup (3 ounces) preshredded Mexican blend cheese
• 
  SALSA:
• 1 cup frozen whole-kernel corn
• 1/2 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/2 teaspoon bottled minced garlic
• 1 red bell pepper, chopped

Preparation

To prepare the quesadillas, preheat the broiler.

Heat olive oil in a large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes, 1/2 cup cilantro, and beans; cook 5 minutes or until liquid evaporates, stirring occasionally. Place tortillas on a baking sheet coated with cooking spray. Top each tortilla with 1/2 cup bean mixture and 3 tablespoons cheese; fold in half. Lightly coat tops with cooking spray. Broil 3 minutes or until cheese melts and tortillas begin to brown. Cut each tortilla into 3 wedges.

To prepare salsa, combine corn and remaining ingredients in a small saucepan. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently. Serve with quesadillas.

Roast Beef

I'm making a roast for dinner tonight. Anyone have any good recipes? I've only ever made roast beef one way - pot roast in the crock pot. Today I'm going crazy and cooking it in the oven. I'm living on the wild side ;)

Bi Bim Bop (Korean)

When Joshua came back from Seattle after his 2L year, he had a thing for Korean food. So, I tried some recipes, and this is now one of his favorite dishes - it was a big hit with fellow law students as well. It's terrific, but does take quite awhile to prepare because of cutting all the cucumber and radishes. I recommend sharpening your knives beforehand, and then recruiting your husband to help prepare the veggies :)

Bi Bim Bop
1 pound or your preference, sirloin tip steak
1 cup teriyaki sauce (see recipe)
3 cup uncooked long-grain white rice
1/2 pound (8 ounce) bean sprouts
8 to 10 ounces fresh spinach
2 or 3 tablespoons vegetable sauce
2 cloves garlic, finely minced
2 teaspoons granulated sugar
1 teaspoon salt
1 teaspoon vinegar
2 large radishes
2 cucumbers
2 tablespoons sesame oil
4 eggs
Hot chile paste, to serve on the side

Freeze the beef for at least 1 hour to make it easier to handle. Slice, cutting across the meat's grain, into 1/4-inch-thick strips, or smaller.

Marinate beef strips in the teriyaki sauce for about 3 hours or overnight.

About 30 minutes before you want to eat, begin cooking the rice according to package directions.

Meanwhile, bring two pots of water, about 2 quarts each, to a boil.

When water boils in one pan, drop in sprouts and allow to cook for only 20 seconds, then remove the sprouts and rinse under cold water (to cool them enough to stop the cooking process). Drain on paper towels. Then, cook the spinach the same way in the second pot.

In a small bowl, mix the sprouts with 1 or 2 tablespoons of the vegetable sauce and half the garlic. In a second bowl, do the same with the spinach. Set aside.

In a small bowl, mix together sugar, salt and vinegar. Set aside.

Cut the cucumbers in half lengthwise, then use a spoon to scoop out the seeds. Chop in half horizontally, then slice each half into long, thin, matchstick pieces. Marinate in enough of the vinegar mixture - a little more than half - to coat all the cucumber pieces. Slice the radishes into thin strips and marinate in the rest of the vinegar mixture.

Heat sesame oil in a large, wide skillet over medium-high heat. Drain the beef, discarding marinade, and add beef to the skillet. Cook, stirring occasionally, until the beef cooks through, 2 to 5 minutes, depending on how thinly the pieces are sliced. Set aside and keep warm.

Into the same skillet, crack the eggs and fry each egg about 5 minutes on one side. Then flip over and fry for 30 seconds on the other.

Divide rice among serving dishes. Spoon beef, sprouts, spinach, cucumber and radish into their own discrete areas decoratively on top of the rice. Top each with the fried egg. If you wish, spoon some chili paste into each serving and stir the ingredients together. Or let each diner mix his or her own bowl.

Serves 4.

Teriyaki Sauce:
1/2 cup soy sauce
1/2 cup sugar
1/2 cup sesame oil
1/2 cup rice wine (not rice wine vinegar)
1 teaspoon black or white pepper
Pinch salt

Mix all ingredients thoroughly. Makes 1 1/2 cups

Vegetable Sauce:
1/4 cup soy sauce
1/2 cup sesame oil
1 teaspoon salt
1 teaspoon black or white pepper

Mix all ingredients thoroughly. Makes 3/4 cup.

Garlicky Pasta with Fresh Tomatoes and Basil

This is really simple, but really yummy, and super quick and healthy. I used shells for the pasta.

Total Prep Time: 24 minutes

3 Tbsp. extra virgin olive oil
3 garlic cloves, minced
5 cups chopped plum tomatoes (about 2 lbs.)
6 cups hot cooked campanella (about 12 oz uncooked pasta)
1/3 cup chopped fresh basil
1/4 cup (1 oz) grated fresh Parmesan cheese
1 1/2 tsp. salt
1/4 tsp. freshly ground black pepper

1. Heat oil in a large Dutch oven over medium-high heat. Add garlic, saute' 30 seconds. Add tomatoes; cook 2 minutes or until thoroughly heated, stirring occasionally. Add pasta and remaining ingredients, tossing gently to combine.

Yield: 6 servings

A-M-A-Z-I-N-G Sesame Chicken

Joshua and I absolutely love Asian food, particularly Sesame Chicken, and this recipe is better than any Sesame Chicken we have had (even in restaurants). My tips: Be careful, the sauce looks like it won't thicken, and then it does extremely quickly. This recipe makes more than enough sauce (you could make less sauce or add more chicken in my opinion). Lastly, we often skip frying the chicken and just sauté it in order to save money on peanut oil, time on frying, and calories in eating :) However, frying does give it that perfect touch. Enjoy!

Ingredients
3 whole boneless chicken breasts

Marinade
2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
3 drops sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil

Sauce
1/2 cup water
1 cup chicken broth
1/8-1/4 cup white vinegar or rice wine vinegar (depending on how sweet you want the sauce)
1/4 cup cornstarch1 cup sugar (we use 1/2 cup sugar but the original recipe called for 1 cup)
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chili paste (or more)
1 garlic clove (minced)

Frying
peanut oil (3 1/2-4 cups)

Serving
2 tablespoons toasted sesame seeds

Directions

• Cut the chicken into 1-inch cubes. Mix the marinade ingredients (the first 9 ingredients listed) and marinate the chicken for 20 minutes.
• To prepare the sauce: Mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.
• To deep-fry the chicken: Add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels and then place chicken in warm oven (130 degrees) while you continue frying. Repeat with the remainder of the chicken. Just before you are finished deep-frying, bring the sauce back up to a boil.
• Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.

I'm Back!

After a 3 year absence while putting my husband through law school, I'm back! I did find some new recipes throughout our years at Ave Maria School of Law, but I never did find time to post them. In fact, I was doing well just to get to the grocery store, muster the energy to cook, and then find the will-power to do dishes after I had gotten up at 5:00am, worked 10 hours, come home, cleaned the house, and made dinner. Phew. It makes me tired just thinking about it. I'm thankful for God's grace throughout that time, and I'm thankful that it's over. However, I do miss certain things about law school, and the thing I miss the most is cooking with my dear, dear friends. With our husbands busy studying seemingly 24/7, us girls stuck together - shopping together, cooking together, working out together. This, I will always miss. I'll start by updating the blog with some recent recipes I've found, and then I'm post some of the recipes I cooked with my girlfriends during school. You can try the meals that got our husbands through finals =) In the meantime, thanks (especially Steph!) for your posts! Let me tell you, though I didn't post, I did cook, and your recipes are AWESOME!!! I just wish I could have dinner at your house all the time. =) I hope that this blog has still been useful, as it has been for me, for quick reference to recipes. I'll try to become more blog-literate and figure out how to make the recipes easier to find. Cheers to you all!

Blackberry Pie Filling and the Cools Pie Crust

While I haven't tried it, I'm sure you could use honey or a substitute sweetener for this recipe. They're berries! They're already pretty sweet.

Blackberry Pie
5 cups of blackberries
3/4 c. sugar
1/3 c. flour
Toss.
Place on already prepared 9'' double pie crust, top with more crust. Poke air holes. Bake at 375 for 45 minutes.

Pie Crust
3 c. flour
1 1/4 c. shortening (or butter if you want it healthier, it is slightly denser, though)
1 t. salt
Cut in shortening/butter.

Mix together in separate bowl:
1 egg
5 T water
1 T vinegar

Add to flour mixture. May add a tiny bit more water if needed. Roll out into 9" circles. Makes 2 double crusts. (That means 4 circles all together)

Spicy Lentil Soup

This is a recipe from my dear friend, Autumn.

Glad you liked my little soup. It's great as a meatless soup, or you can add sausage. And yes I cooked the sausage fully before putting it in the soup...you have to put the sausage in at the very last due to the fact that you puree the soup. I would add that it is spicy and I wait until the last to put the seasonings in and then just separate some out for my little munchkin. It makes enough for two meals for us and a leftover lunch, so I always freeze half of it. I started with cooking a light recipe and have modified it to my liking, so enjoy.

Spicy Lentil Soup
Ingredients:

1 tablespoon coconut oil
2 cups chopped onion
1 large parsnip, or two carrots
2 celery stalks
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
3 1/3 cups water
2 1/3 cups dried lentils
1/3 cup chopped fresh cilantro
42 ounces chicken or potato broth
1 (28-ounce) can diced tomatoes, undrained
Sour Cream (you can also use kefir)
Cilantro sprig (optional)

Preparation:

Soak lentils overnight, drain and rinse.
Heat oil in a large pot oven over medium-high heat. Add the vegetables; sauté for 3 minutes. Add the cumin and the next 6 ingredients (cumin through garlic); sauté for 1 minute. Add water and next 4 ingredients (water through diced tomatoes); bring to a boil. Reduce heat; simmer 1 hour.
Reserve 2 cups lentil mixture. Place half of remaining mixture in blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with other half of remaining mixture. Stir in reserved 2 cups lentil mixture. Garnish with 1 tablespoon sour cream and a cilantro sprig, if desired.
11 servings. (serving size: 1 cup)

Black Bean Pie

I made this Black Bean Pie recipe that I found on marthastewart.com and added a little bit of london broil steak and cantaloupe on the side to make it complete.

Serves 6

• 4 flour tortillas
  
• 2 tablespoons oil
• 1 large onion, diced
• 1 jalapeno chile, minced, opt. (I didn't use it)
  
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• Coarse salt and freshly ground pepper
• 2 cans (15 ounces each) black beans, drained and rinsed (or soak your own!)
  
• 1 1/2 cups water or beer
  
• 1 package (10 ounces) frozen corn
• 4 scallions, thinly sliced, plus more for garnish (I used cilantro, it was cheaper)
  
• 8 ounces cheddar cheese, shredded (2 1/2 cups)

1. Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.
2. Heat oil in a large skillet over medium heat. Add onion, jalapeño, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
3. Add beans and water, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.
4. Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.

Millet Muffins

Millet Muffins are my new fav and are much easier when you are going for an easy cornbreadish side for a smaller group.

2 1.2 c. flour
1/3 c. millet flour I grind mine in our coffee grinder!
1 t. baking powder
1 t. soda
1 t. salt
1 c. buttermilk I use kefir
1 egg
1/2 c. oil I use coconut oil and omit the honey because it is sweet enough with the coconut oil
1/2 c. honey

Chicken with Thai Peanut Sauce

Talk about out of my comfort zone. While my hands thrive on good ol home cooking, my pallet (and my husbands) often long for something unusual. So we decided to try out some recipes for
Chicken with Thai Peanut Sauce over Rice it was a hit! Here's the recipe we liked and had mostly what was already in the cupboard.

Blend:
4 t. oil
1/2 c. onion (minced)
2 T. garlic (minced)
1/2 t. hot chili pepper

Add:
1/3 c. peanut better
1 c. water

Simmer 10 minutes

Add:
2 T. sugar
2T. vinegar

Simmer 2 minutes.

Pour over barbecued chicken and rice.


After making this I would recommend more peanut butter and a good hard squirt of lime juice.

Pancakes and Blueberry Syrup!

Whole-Grain Pancakes with Blueberry Maple Syrup

If you can't find white whole wheat flour, feel free to substitute unbleached all-purpose flour.

2 cups of blueberries, rinsed
1/4 cup natural granulated sugar (evaporated cane sugar)
1/4 cup real-deal, PURE, maple syrup
2 tablespoons water

2 cups white whole wheat flour or unbleached all-purpose flour
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/3 cup natural granulated sugar
1/2 teaspoon fine grain sea salt
2 1/4 cups organic buttermilk (I used kefir)
2 large organic eggs, lightly beaten
2 tablespoons butter

butter, to serve (and for pan)

To make the blueberry maple syrup put 1 cup of the blueberries, the sugar, maple syrup, and water in a medium saucepan over medium-low heat. Heat and stir until the sugar dissolves and simmer for 5 or 6 minutes or until the blueberries begin to split. Remove from heat and press the blueberry mixture through a fine strainer into a bowl. Mash the fruit to get all the juiciness extracted. Throw out the solids. Stir the remaining blueberries into the warm syrup and set aside.

To make the pancakes combine the flour, baking powder, baking soda, sugar, and salt in a large bowl. Add the buttermilk, eggs, and melted butter. Stir all the ingredients until they are just combined. Don’t worry if the batter is a bit lumpy, you don't want to over mix.

(For extra fluffiness I separated the eggs and beat the whites until they peaked and then folded them into the already mixed batter)

Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

Serve with a golden pat of butter and plenty of blueberries and syrup.
Makes about 12 large pancakes, or dozens of silver-dollars - enough to feed a small crowd.

Recipe by Heidi Swanson of 101cookbooks.com

Waffles

Waffles
Serves 6-8 (8-10)
(6) 4 eggs for added fluffiness, seperate the eggs and beat the whites until they peak and then fold it into the batter at the very end
(6) 4 c. flour
(1 ½) 1 c. oil if you use coconut oil you can omit the sugar and they taste absolutely marvelous!
(4 ¾) 3 ½ c. milk
(3) 2 T sugar
(12) 8 t. baking powder
(¾) ½ t. salt

Fiesta Grilled Chicken

My friend Tea and I are always cooking together and trying new recipes. This is one of our recent faves. You will love it!

INGREDIENTS

• Texas Bean Salsa:
• 1 (15.5 ounce) can black beans, rinsed and drained
• 1 (15.5 ounce) can black-eyed peas, rinsed and drained
• 1 (15.5 ounce) can whole kernel corn, drained
• 1 small red onion, chopped
• 1/2 cup chopped green bell pepper
• 1 (4.5 ounce) can diced green chilies, drained
• 2 ripe tomatoes, diced and drained
• 1 cup Italian-style salad dressing
• 2 tablespoons chopped fresh cilantro
• 2 cloves garlic, minced
• 1/2 teaspoon garlic salt

• Chicken:
• 6 skinless, boneless chicken breast halves
• 3 limes, juiced
• 1/3 cup tequila
• 3 teaspoons paprika
• 2 teaspoons salt
• 1 teaspoon pepper
• 6 Romaine lettuce leaves
• 6 sprigs cilantro leaves, for garnish (optional)
• 6 lime wedges, for garnish (optional)

DIRECTIONS

1. To make the salsa, mix the black beans, black-eyed peas, corn, red onion, bell pepper, chiles, and tomatoes together in a bowl. Toss vegetables with the Italian dressing, cilantro, garlic, and garlic salt until evenly blended. Cover, and refrigerate 6 hours or overnight.
2. Preheat a grill for medium-high heat.
3. About 45 minutes before serving time, place the chicken breasts in a baking dish and drizzle with lime juice and tequila. Sprinkle evenly with paprika, salt, and pepper. Cover the dish, refrigerate, and allow to marinate 10 minutes.
4. Remove chicken breasts from the marinade, and discard remaining marinade.
5. Cook the chicken breasts on the preheated grill until the juices run clear and the meat is no longer pink, 10 to 12 minutes.
6. To serve, place a lettuce leaf on each plate. Top with a chicken breast, and spoon Texas Bean Salsa over each, dividing evenly among servings. If desired, garnish with additional cilantro leaves and lime wedges.

Chocolate Mousse recipe

Ingredients

2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped

Garnish: lightly sweetened whipped cream
Special equipment: an instant-read thermometer

Preparation

Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.

Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.

Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.

Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.

It is really quite good!

Scones to die for!

Cranberry Orange Scones

Makes 8 scones

1 3/4 cups all-purpose flour, plus more for work surface
2 1/2 teaspoons baking powder
2 1/2 tablespoons sugar, plus more for sprinkling
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled
1/2 cup dried cranberries
1 teaspoon grated orange zest
1 large egg
5 tablespoons heavy cream, plus more for brushing on scones

Directions 1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside. 2. In a bowl, combine flour, baking powder, sugar, and salt. Add butter by pinching cubes of butter with your fingers until mixture resembles a coarse meal. Transfer mixture to a large bowl; stir in cranberries and orange zest. 3. In a small bowl, beat together egg and cream. Add to flour mixture; stir gently with a fork until mixture just comes together. If dough seems too dry, add a splash of cream; mixture should not be too sticky. 4. Transfer dough to a lightly floured work surface. Shape dough into a 6-inch circle, about 1 inch thick. Using a sharp knife, cut dough into 8 equal wedges. Place scones on prepared baking sheet; lightly brush tops with heavy cream and sprinkle with sugar. Bake until golden brown, 12 to 14 minutes. 5. Let cool slightly on baking sheet before transferring to a wire cooling rack to cool completely. Scones are best eaten the day they are made.

Finish it off with an Orange Glaze.

1 1/2 tablespoons freshly squeezed orange juice
3/4 cups confectioners' sugar
1 teaspoons freshly grated orange zest

Directions

In a medium bowl, stir together the juice, zest, and sugar until thick and shiny.

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread
Makes 3 loaves

3 eggs
3 c. sugar
1 c. oil
2/3 c. water
2 c. pumpkin
Mix. Set aside.
3 1/3 c. flour
2 t. soda
1 t. cinnamon
1 12 oz. package of chocolate chips
1 ½ t. salt
1 t. allspice
Mix. Add first mixture. 350 1 + hour

Oil Pie Crust

Oil Pie Crust
Makes 2 crusts

1 1/8 c. flour
1/3 c. oil
1/6 c. milk
½ t. salt

Baking Powder Biscuits

Baking Powder Biscuits
3 c. flour
2 ¼ t. baking powder
1 ½ t. salt
½ t. cream of tartar
½ c. lard (You can use butter, but they are not nearly as fluffy)
Cut up.
Add Milk
Knead VERY lightly.
400 15 minutes

Maple Syrup

Maple Syrup

4 c. Sugar
½ c. Brown Sugar
2 T. Corn Syrup
2 c. Water
Bring to boil. Stir until dissolved. Bring to a boil. Cover and boil gently for 10 minutes. Do not stir. Remove from heat, cool and add:
1 t. Vanilla
1 t. maple flavoring

Pancakes

Pancakes
Serves 6-8
4 eggs
4 c. flour (use half whole wheat, half white for healthier, more filling breakfast)
4-5 c. milk (more if using whole wheat)
½ c. oil
¼ c. baking powder
2 t. salt

Peach/Apple Pie

Peach/Apple Pie

1 jar peaches, drained
2 medium apples sliced
1 c. sugar
1 T. cornstarch
2 T. tapioca
1 t. cinnamon
Pour into saucepan and simmer. Pour into unbaked pie shell. Top with toping.

*Topping
½ c. sugar
¾ c. flour
1/3 c. crumbly butter
Crumble together. Bake at 400 for 40 minutes.

Granny Wilson’s Cornbread

Granny Wilson’s Cornbread

½ c. Sugar
1 ¾ c. WW Flour or 2 c. White Flour
1 c. Cornmeal
1 T. BP
1 ¾ c. Milk
½ c. Oil
2 eggs

Mix together and beat well. Pout into 9X13 oiled pan. Bake at 375 for 30 min.

QUICK wonderful dinner

I got this recipe from marthastewart.com. It is SO good, SO quick, inexpensive and looks fabulous. I did change up the recipe a little because I wanted to bbq pork chops, so I poured the glaze on them after they were done...

Serves 4

* 1/4 cup balsamic vinegar
* 2 tablespoons maple syrup
* 3 medium red apples, halved and cored, each cut into 8 wedges
* 1 large red onion, halved and sliced into 1/2-inch-thick pieces (I used a sweet onion instead)
* 1 tablespoon olive oil
* Coarse salt and ground pepper
* 2 pork tenderloins, (12 ounces each), trimmed of excess fat
* Buttermilk Mashed Potatoes

Directions

1. Place one oven rack in top third of oven, and another rack in bottom third. Preheat oven to 450 degrees. Make glaze: In a small saucepan, bring vinegar and maple syrup to a boil over high heat; cook, stirring occasionally, until mixture has reduced to 1/4 cup, 3 to 4 minutes. Remove from heat; transfer 1 tablespoon to a small bowl for drizzling, and set aside. Reserve the rest of the glaze in saucepan.
2. On a large rimmed baking sheet, toss apples and onion with oil. Season with salt and pepper; arrange in a single layer, and roast until golden, about 15 minutes. Remove from oven and toss.
3. Meanwhile, line another rimmed baking sheet with aluminum foil; place pork on foil. Season generously with salt and pepper; brush with glaze from saucepan. Return apples and onion to oven, on bottom rack. Place pork on top rack; roast 10 minutes. Remove pork from oven; brush with glaze (discard any remaining in pan). Roast until pork registers 150 degrees.on an instant-read thermometer, and apples and onion are tender, about 10 minutes more.
4. Transfer pork to a cutting board, and let rest 10 minutes. Slice 1/4 inch thick; drizzle with reserved tablespoon glaze. Serve with apples, onion, and, if desired, Buttermilk Mashed Potatoes.

Poached Pears

We will be making Poached Pears for dessert on Christmas and we tested it out last night. It is definitely a winner.



1 T. arrowroot
1 bottle Red Wine
1/2 c. Sugar
1 Cinnamon Stick
6 Cloves
zest of 1 small orange
zest of 1 small lemon
6 pears (ripe, but still firm)

Serves 6

Mix the arrowroot with 2 T. wine and set aside. Heat the remaining wine in a saucepan with the sugar, cinnamon stick, cloves and orange and lemon zest. Simmer gently for a couple of minutes until the sugar dissolves.

Peel the pears, but don't remove the stalks. Put the whole pears in the saucepan of wine, cover and poach gently for about 25 minutes, or until they are very tender, turning occasionally. Lift out with slotted spoon and place in a deep serving dish.

Srain the wine to remove the cinnamon stick, cloves and zest, the pour the wine back into the saucepan. Stir the arrowroot and add to the hot wine. Simmer gently, stirring now and then, until thickened. Pour over pears and leave to soak until cold. Serve with cream or creme fraiche.

Caramel Popcorn

Well, it's been awhile since anything has been shared, so I'd like to start the rounds up again. Here's a recipe that I received recently from a friend, and since she only gave me the necessary ingredients, I've figured out by trial and error the best way to make this. So far, here's how it goes - and it works well.

You will need:

6 qts. popped corn (or 4 bags of microwave Homestyle
popped)
2 c. brown sugar
2 sticks of butter
1/2 c. corn syrup
1 tsp. salt
1 tsp. baking soda

PREHEAT oven to 200 degrees.

1) Pop popcorn and put in a paper grocery bag. (you should also dispose of unpopped kernels, but I decided that's optional.)

2) In a MEDIUM to LARGE saucepan (this stuff expands!) heat brown sugar, butter, corn syrup, and salt to boiling.

3) Boil for 5 minutes, stirring.

4) Add baking soda and stir until blended.

5) Immediately pour caramel into paper bag over popcorn, and shake vigorously until well mixed.

6) Spread caramel corn onto a cookie sheet or roasting pan and place in oven. Bake for 1 hour, turning/flipping every 15 minutes.

I've found that all of these steps need to be done immediately, or it doesn't turn out as good. But it really isn't hard to make, and it tastes so great! I just apologize for not getting this out BEFORE the holidays. Maybe this will help enhance the rest of your winter! ENJOY!

Chicken Marinara with Mushrooms

Source: Better Homes and Gardens
Makes 6 servings
Start to Finish: 20 minutes

Ingredients
12 ounces dried linguine or spaghetti
4 cloves garlic, minced
2 tablespoons lower-fat margarine
1 pound skinless, boneless chicken breast halves, cut into thin bite-size strips
1/2 teaspoon dried chervil, crushed
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried thyme, crushed
6 ounces fresh mushrooms, sliced
1 27-1/2-ounce jar light spaghetti sauce
1/2 cup dry white wine
2 teaspoons sugar (optional)

Directions
1. Cook pasta according to package directions; drain and keep warm. Meanwhile, in a large skillet cook garlic in hot margarine for 30 seconds. Add half of the chicken and half of each of the herbs. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Remove chicken, reserving drippings in skillet. Repeat with the remaining chicken and herbs.
2. Add mushrooms to drippings in skillet. Cook and stir about 3 minutes or until tender. Add spaghetti sauce, wine, and, if desired, sugar. Return chicken to skillet; heat through. Serve over the hot pasta. Makes 6 servings.

DOUBLE CHOCOLATE MUFFINS

These were a yummy warm snack after playing hard out in the snow. They could stand to be a little more moist. Any suggestions to help with that?

2 c. flour
1 c. unsweetened cocoa
1 c. sugar
1 tbsp. baking powder
1 lg. egg
1 c. milk
1/2 c. butter, melted
1 1/2 c. mini chocolate chips
1/2 tsp. salt

Pineapple Casserole

2 cans crushed pineapple, drained
1 c sugar
5 T flour
1.5 c cheddar cheese

1 roll ritz crackers, crumbled
1 stick butter, melted

Combine first 4 ingredients. Place in 9x13 baking dish. Combine last 2 ingredients and sprinkle on top. Bake @ 350 for approx 20 mins or til hot! Yum-o with ham, turkey and the like! ...THANKSGIVING...

p.s. When I had it for the first time, my college friend Hannah made it with ham, and we doubled the topping!!!! (the calorie-meter in the house was broken!)

GRAHAM CRACKER CRUST

2 c. graham cracker crumbs
1/2 stick butter
1/4 c. sugar
Mix graham cracker crumbs and sugar together. Melt butter and mix into crumbs. Cover bottom of 9 inch pie plate with mixture and press against sides. Bake in 350 degree oven for 6 or 7 minutes. Set aside.

Mmm! You should try...

I just made Jen's "Fajita Skillet" tonight. IT WAS SO GOOD -- Definately the best fajitas I've ever made. I give it 5 stars! (out of 5 that is...)

Chicken and Mushrooms in Garlic White Wine Sauce

October is a really busy month for me, leaving very little time for cooking (thus the lack of recent posts from Michelle). So, in keeping with the theme of my month, here is a super easy, super fast, but super delicious dinner!

Chicken and Mushrooms in Garlic White Wine Sauce.

Substitute your favorite dried herb for the tarragon, if you prefer. Dired basil or parsley would both work in this dish.

4 ounces uncooked medium egg noodles
1 pound skinless, boneless chicken breast halves
2 tablespoons all-pupose flour, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 tablespoons olve oil, divided
1 tablespoon bottled minced garlic
1/2 teaspoon dried tarragon
1 (8 ounce) packaged presliced mushrooms
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/3 cup grated parmesan cheese

1. Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
2. Cut chicken into 1 inch pieces. Place chicken breat halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.
3. Heat 1 tablespoon oil in a large non-stick skillet over medum-high heat. Add chicken to pan; saute 4minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon and mushrooms to pan; saute for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon four; cook 1 minute. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.
4. Return chicken to the pan. Cover and simmer 2 mintues. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese. Yield: 4 servings.

Oatmeal Pecan Pie

I just tried this recipe lastnight, and it was a hit. I think it's even going to make it on the Thanksgiving menu.

Oatmeal Pecan Pie

1/2 pkg. refrigerated pie dough or your favorite homemade pie crust
Cooking spray
1 cup packed dark brown sugar
1 cup light corn syrup
2/3 cup regular oats
1/2 cup chopped pecans
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs, lightly beaten
2 large egg whites, lightly beaten

1. Preheat oven to 325 degrees
2. Roll dough into an 11-inch circle. Fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.
3. Combine brown sugar and remaining ingredients, stirring well with a whisk. Pour into prepared crust. Bake at 325 degrees for 50 minutes or until center is set. Cool completely on a wire rack. Yield: 12 servings.

Pea Soup

Yes, that's right. Pea soup. I grew up with it, and I do like it. You may take it or leave it.

6 c. water
1 c. chopped carrot
1 c. chopped celery
1 lb. dried split peas
1 T. dried parsley
1 t. salt
1/2 t. black pepper
2 bay leaves
1 lb. smoked sausage or ham bone

Mix ingredients in Dutch oven, bring to a boil. Reduce heat, cover, and simmer for 1 and a half to two hours or until peas are tender. (My experience has been that it takes more time rather than less to allow the peas to completely cook.) Remove bay leaves.

Serves 8

Favorite Pork Chops

I just made this dish from Taste of Home last night for the first time, and it was a hit! It's gotta say something when your Grandma asks you for the recipe, right? Our meal consisted of these pork chops, corn on the cob, salad, and homemade applesauce - a real feast in our home!

MARINADE:
2 c. soy sauce
1 c. water
1/2 c. packed brown sugar
1 T. molasses
6 bone-in pork loin chops (1 and a half inches thick)

SAUCE:
3/4 c. ketchup
2/3 c. chili sauce
1/4 c. packed brown sugar
2 T. water
1-1/2 t. ground mustard

In a saucepan over medium heat, bring soy sauce, water, brown sugar and molasses to a boil. Remove from the heat; cool to room temperature. Pour into a large resealable plastic bag with pork chops. Seal bag and refrigerate for 3-6 hours.

Drain and discard marinade. Place pork chops in a greased 13x9x2 inch baking dish. Cover and bake at 350 degrees for 30 minutes. Combine the sauce ingredients; pour over chops. Bake, uncovered, 30 minutes longer or until meat juices run clear.

Quick Fajita Skillet

This recipe is another of our favorites! It's got an awesome flavor because of the seasoning, cilantro, and lime juice. It's easiest to cook if you have everything chopped before you start.

1 T. vegetable oil
1 clove garlic, minced
1 lb. chicken tenderloins (or sliced chicken breasts)
1 sm. onion, sliced
1 medium green pepper, sliced
1/4 c. soy sauce
1 t. Mexican Seasoning blend (see below)
2 T. fresh lime juice
1 medium tomato, coarsely chopped
1-2 T. chopped fresh cilantro
Warm flour tortillas
Sour cream
Guacamole

Heat oil in a large nonstick skillet over medium heat. Add garlic; cook 1 minute, stirring constantly. Add chicken, onion, bell pepper, soy sauce, and seasoning blend. Cook 3 minutes (or until tender), stirring constantly.
Add lime juice, tomato, and cilantro to chicken mixture; cook until thoroughly heated.
Serve from skillet at the table. Wrap the chicken mixture in warmed tortillas, and serve with sour cream and guacamole, if desired.

Makes about 5 servings.

Note: 1/2 t. ground cumin can be substituted for Mexican blend.

Mexican Seasoning Blend
1/4 c. chili powder
3 T. ground cumin
1 T. garlic powder
1 T. ground pepper
1 T. salt
1 t. cayenne pepper

Combine all ingredients; store in an airtight container.
Makes 1/2 cup.

Lasagna

This is one of our favorite recipes, and it's relatively easy. I received this from a co-worker before Ethan was born.

1 lb. ground beef
1 t. oil
1/2 c. chopped onion
1 t. bay leaves
1 t. oregano
1 t. salt
1 T. parsley flakes
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 (13 oz.) can tomato paste
1 lb. shredded Monterey Jack cheese (I never end up using all the cheese, so you may want to get a little less of each)
1 lb. shredded Mozzarella cheese
1/2 lb. Parmesan cheese
1 lg. pkg. lasagna noodles (I only need 9 noodles)

Brown hamburger in oil with onion, garlic, and spices. Add tomato sauce and tomato paste to beef mixture; simmer about 40 minutes. Pre-cook noodles.
In a 13x9 inch greased baking dish, layer noodles, meat sauce, grated cheeses, and Parmesan; have cheese as the last layer.
Bake, covered, at 350 degrees for 30-35 minutes. Uncover, bake additional 5-10 minutes. You can make this the day before and bake the day of serving.

Frosting

Not very healthy, but what frosting is? I received this recipe from a friend here in WI, and her cakes always look amazing, and this tastes so good! This makes a lot, but you can freeze the leftover frosting.

1 c. Crisco
1 c. butter
1 t. vanilla
2 lbs. powdered sugar
water if needed to thin frosting

Soften butter and Crisco. Put in LARGE bowl with vailla and beat until creamy. Gradually add powdered sugar and small amounts of water (if needed) until fully mixed. Be prepared: your arm will get a workout.

Makes enough for 3-4 cakes.

Tip for icing cake: Cover cake with foil immediately after taking out of oven. Let cool completely. (if you're in a hurry, put it in the freezer.) Dollop cake with icing and carefully spread. Spread with a second layer of icing to make it smooth.

Baked Fish from Turning Island

I'm not sure where Turning Island is, but I got this recipe from my mother-in-law, and it is really good on fish, and really fast and easy. Just be prepared with candles afterwards, because like anytime you cook fish, your place will have an aroma for awhile afterward!

1 1/2 to 2 lbs. fish fillets
1 T. minced onion
1/2 cup mayo
1/2 t. marjoram
1/2 t. dry mustard
1 t. fresh lemon juice
dash of pepper
paprika

Place fish in greased baking dish. Mix remaining ingredients except paprika. Spread over fish. Bake at 500 degrees for 17-20 minutes until browned. Sprinkle with paprika and serve.

Chicken Enchilada Casserole

My friend Amanda made this meal when they had us over for dinner recently, and I had to have the recipe! This dish requires short prep. time, and is sure to please.

Chicken Enchilada Casserole

2 cans cream of chicken soup
2 cups sour cream
1 pkg. taco seasoning
1 onion chopped
2 cups cooked chopped chicken
1 small can chopped green chilis
Chopped black olives
1 cup salsa or canned tomatoes

1 lb. colby jack cheese
2 packages small flour tortillas (tear tortillas in half)

1) Mix above ingredients EXCEPT colby jack cheese and flour tortillas
2) Layer torn tortillas, mixture, then cheese in 9x13 pan
3) Continue layers
4) Bake uncovered at 350 degrees for 30-40 minutes

Spiced Pumkin Bars

This recipe is the perfect fall treat and is one of Joshua's all time favorites.

Spiced Pumkin Bars
Prep: 15 min. Bake: 25-30 min. Oven: 350 degrees Makes: 24

2 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1/4 tsp salt
4 eggs
1 15 oz can pumpkin
1 2/3 cups granulated sugar
1 cup cooking oil
3/4 cup chopped pecans (optional)
1 recipe cream cheese frosting
Pecan halves (optional)

1) In medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.

2) In a large mixing bowl beat together eggs, pumpkin, sugar, and oil with an electric mixer on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans. Spread batter into an ungreased 15X10X1 inch baking pan.

3) Bake in a 350 degrees oven for 25-30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack. Frost with Cream Cheese Frosting. If desired, top with additional pecan halves. Cut into squares. Store in the refrigerator.

Cream Cheese Frosting: In a medium mixing bowl beat together one 3 oz. package of cream cheese, softened; 1/4 cup butter, softened; and 1 tsp vanilla until fluffy. Gradually add 2 cups sifted powdered sugar, beating until smooth.

Hash Brown Omlet

I feel like I'm spilling all my secrets here, but this breakfast dish is too good not to share.

*Important Tip: It took me a couple trys to get this recipe down. I found that the trick is to let the egg mixture set (covered) before adding the bacon and cheese. By cooking the hash browns for about 7 minutes FIRST, then letting the second layer of egg mixture cook and set over that (don't forget to cover for quick even cooking), and then sprinkling with the bacon and cheese, you can ensure each layer is cooked properly for a perfect finish.

As with any omlet, feel free to alter the ingredients (I usually leave onions and peppers out)

Ingredients:
4 slices bacon
2 cups refrigerated shredded has brown potatoes (about 10 oz)
1/4 cup chopped onion
1/4 cup chopped green sweet pepper
4 eggs
1/4 cup mik
1/2 tsp salt
Dash ground black pepper
1 cup shredded chedder cheese (4 oz)
Bias-sliced green onions (optional)

Directions
1. In a large skillet cook bacon until crisp. Drain bacon on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon; set aside. Combine potatoes, chopped onion, and sweet pepper; pat into the skillet. Cook, uncovered, over low heat about 7 minutes or until crisp and brown, turning once.
2. Meanwhile, in a small mixing bowl beat together eggs, milk, salt, and black pepper; pour over potato mixture. Top with cheese and bacon. Cover; cook over low heat for 5-7 minutes or until egg mixture is set. Loosen omelet; fold in half. Turn out of skillet onto plate. Cut into 4 wedges to seve. If desired, garnish with green onions. Makes 4 servings.

Hot Artichoke Dip

Here's another amazing recipe from the kitchen of Pam Griffis. This appetizer is easy to prepare and absolutely delicous. The only problem is trying to leave room for dinner!

Hot Artichoke Dip

2 jars (6 oz) marinated artichoke hearts
1 pkg. frozen (10 oz) chopped spinach (thawed & drained)
1 garlic clove
1/2 cup sour cream
1/2 cup mayo
3/4 cup parmesan

Preheat oven to 375 degrees. Drain and coursely chop artichoke hearts. Mix remaining ingredients. Bake 20-25 min. Serve with bread, veggies, crackers, or tortilla chips (my personal fave is small baguette slices or small tortilla chips)

Ice Cream Pie

Need a wow dessert in a hurry? Here's your answer.

*Tip: In this case, do not buy generic brand cake mix or frosting. I did try it, and though it worked, is was not nearly as moist. Also, be sure to not overcook the crust! Lastly, if desired, for an elegant finish, sprinkle with decorative topping such as chocolate sprinkles or crushed oreos.

1 pkg. Pillsbury Plus Devil's Food Cake Mix
3/4 cup Pillsbury Ready to Spread Chocolate Fudge Frosting Supreme
3/4 cup water
1/4 cup oil

Filling: 6 cups (1 1/2 qts.) ice cream, softened

Heat oven to 350 degrees. Generously grease bottom, sides, and rim of two 9 inch pie pans. In large bowl, blend all shell ingredients at low speed until moistened; beat 2 minutes at highest speed. Spread half of batter in bottom of each pan. Bake at 350 degrees for 25-30 minutes. DO NOT OVERBAKE! Cakes will collapse to form shells. Cool completely. Fill with softened ice cream. Let harden awhile in freezer if possible.

Chicken Lasagna Alfredo

I love making this dish for company because it is unique, delicious, and I can prepare it ahead of time, allowing me to relax with friends while it is in the oven. You will not be dissapointed with this meal.

Tip: I have never made this dish without being asked for the recipe. I suggest keeping extra copies of this recipe on hand if you prepare it for guests!

10 uncooked lasagna noodles
1 jar (16 oz) white Alfredo pasta sauce
1/4 cup milk
1 1/2 tsp dried oregano leaves
3 cups coarsely chopped cooked chicken
1 can (14 oz) artichoke hearts in water, drained and chopped
1/2 cup chopped red bell pepper
1/4 cup finely chopped onion
1 garlic clove, pressed
3 cups (12 oz) shredded mozzarella cheese
1 pkg. (4 oz) crumbled feta cheese
2 cups packed fresh baby spinach leaves (about 4 oz)

1. Preheat oven to 375 degrees. Cook noodles according to pkg. directions, using shortest cook time; drain. In small bowl combine Alfredo sauce, milk and oregano. Whisk until blended; set aside.
2. Coarsely chop chicken. Chop artichokes, bell pepper, and onion (food chopper makes this quicker if you have one); place in large bowl. Press garlic over bowl. Add mozzarella and feta cheeses; mix well.
3. To assemble lasagna, spread 2/3 cup of the Alfredo sauce mixture over bottom of rectangular pan. Top with half of the noodles, overlapping to fit. Layer half of the spinach leaves over noodles; top with half of the chicken mixture. Repeat layers, starting with half of the remaining sauce. After layering, pour remaining sauce over top of lasagna.
4. Cover pan with aluminum foil. Bake 45 min. Carefully remove foil. Continue baking 10-15 min. or until bubbly. Remove from oven; let stand 15 min. for easier serving. Cut into squares. Yield: 12 servings

Straw and Hay Alfredo with Roasted Asparagus

*I prepared this lastnight, and really enjoyed it. My only comments are that it does need a little more salt and pepper in my opinion and, if you don't have whole wheat pasta on hand, making it with just regular pasta is fine.


"This dish derives its name from the color contrast of the two types of pasta. Because it mixes the earthiness of whole wheat with the familiarity of regular pasta, it's a delicious introduction to whole-grain pastas. Truffle oil adds a pleasant, earthy undertone; you can substitue extravirgin olive oil. As with all alfredo dishes, serve immediately."

2 cups 1% low-fat milk
1/3 cup (3 oz) cream cheese
2 Tbsp all-purpose flour
1 tsp salt
1 tsp butter
3 garlic cloves, minced
1 cup (4 oz) grated Parmigiano-Reggiano cheese
1 lb. asparagus, trimmed and cut into 2 inch pieces (about 2 cups)
Cooking spray
8 oz uncooked whole wheat spaghetti
8 oz uncooked spaghetti
2 Tbsp. truffle oil
1/4 tsp. freshly ground black pepper

1. Preheat oven to 425 degrees
2. Combine first four ingredients in a blender;process until smooth
3. Melt butter in a saucepan over medium-high heat. Add garlic; saute 30 sec. Add milk mixture to pan; cook 3 min. or until mixture simmers, stirring constantly. Cook 2 min. or until thickened, stirring constantly. Remove from heat; stir in cheese. Cover.
4. Place asparagus on jelly-roll pan coated with cooking spray. bake at 425 degrees 10 min. or until browned, stirring once.
5. Cook both pastas according to package directions, drain well.
6. Place pastas and asparagus in a large bowl. Add cheese mixture, tossing well. Add truffle oil and pepper; toss gently. Seve immediately. Yield: 8 1 cup servings

Beef and Bacon Chili

From my mom's kitchen, this was always one of my favorite recipes. It's chunky, and tasty, and unforgettable! It does take some time to prepare with the bacon, veggies, and beef, but it can also be prepared ahead of time. My mom usually put it in the crockpot for a few hours, but it's not necessary. It does help the flavors blend, though!

2 lbs. ground beef
1 lb. bacon, cut up
2 cans kidney beans, undrained
2 cans stewed tomatoes, undrained
1 onion, chopped
1 celery, chopped
1/2 green pepper, chopped
2 bay leaves
dash of chili powder
salt and pepper

In large frying pan, brown meat with onion, celery, and green pepper. Drain. In separate frying pan cook bacon. Drain. Add bacon to meat with tomatoes and beans and seasonings. Simmer, covered, 30-45 minutes. (If simmering in crockpot, keep on LOW for 3-4 hours.)

Peach Pie

From Grandma Porter's kitchen...

7 cups of fresh peaches
1/4 c. flour
1 c. sugar
Mix together. Put in unbaked pie shell, cover and bake.

Edit: To prepare the peaches you can boil them whole in boiling water for less than 1 minute. Put them in cold water (so you don't scald your hand) and the peel should come off quite easily. Cut them up into slices and take the pit out.

White Chicken Chili

As the crispy fall weather arrives (we're feeling it a bit prematurely here in Michigan), so does the craving for the comfort of hot, tasty soups, stews, and chilis. Here's one of my faves. I admit, it's not the healthiest recipe ever, but really easy and delicious.

*tip: Be careful that your salsa isn't a hotter variety than your taste, because the pepper jack cheese already causes the chili to be spicy.

White Chicken Chili

Chopped chicken (I don't have a measurement -- I just usually do a few chicken breasts)
1 jar of salsa
8 oz grated pepper jack cheese
48 oz northern beans

Cook chicken with can of salsa. Add the rest of the ingredients, heat through -- ENJOY!

Chicken Taco Soup

1 whole chicken
1 chopped onion
1 large can tomato sauce
2 large cans diced tomatoes
1 large can kidney beans
1 package Taco seasoning
1 can whole kernel corn
rice (optional)
grated cheddar cheese
tortilla chips
sour cream

Boil and debone chicken. Reserve 5-6 cups chicken broth. Saute onion. Add chicken,
tomato sauce, diced tomatoes, beans, taco seasoning, and corn. Add 5-6 cups chicken
broth (may substitute 3 soup cans of water). Simmer 30 minutes.

Serve: Crush tortilla chips in bottom of soup bowl. Add soup, sprinkle cheese and add
sour cream.

Unforgettable Pesto...

Stephanie,

When Joshua and I were out west last, you and Michael made a fabulous pasta/chicken dish with pesto sauce. It was clearly memorable, because I'm still thinking about it! Do you think you could post the recipe, or even just the recipe for the sauce?

Salad Ideas

Salad is one of my favorite foods, and I am always looking for ways to spruce it up. I thought I would share a couple of my preferred additions:

*Mix some chopped cilantro into your greens. This gives a zesty flare to your salad. If desired, toss in some chopped avocado as well.

*Toss fresh mint leaves into your greens. This makes an ordinary salad especially tasty.

Flank Steak with Shitake Mushroom Sauce & GInger-Scallion Rice

I made this pair for dinner last week, and I LOVED it. What made this meal so fantastic was the tangy mushroom sauce and the uniquely flavored rice. The only thing I altered in these recipes was that I left the green onions out, and I used less mushrooms.

Warning: This meal can be a bit expensive. I went to the store for Shitake mushrooms and discovered that they run almost $10/lb. In this case, I did buy Shitakes, but I only used 3.5 oz. Next time, rather than skimping on the amount of mushrooms, I will try a cheaper variety.

FLANK STEAK WITH SHITAKE MUSHROOM SAUCE

STEAK:
1/2 tsp. salt
1/4 tsp. black pepper
1 (1 lb) flank steak, trimmed
Cooking spray

SAUCE:
1/2 cup chopped onion
1 garlic clove, minced
2 cups thinly sliced shitake mushroom caps (about 1/2 lb. of mushrooms)
1 cup less-sodium beef broth
1/3 cup dry white wine
1 Tbsp. balsamic vinegar
1/2 cup minced green onions

1. Preheat broiler
2. To prepare steak, sprinkle salt and pepper evenly over both sides of steak. Place steak on a broiler pan coated with cooking spray. Broil 5 min. on each side or until desired degree of doneness. Remove the steak from oven, loosely cover with foil.
3. To prepare sauce, heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onion and garlic; saute' 2 minutes. Add mushrooms, saute' 4 minutes. Add broth, wine, and vinegar. bring to a boil, reduce heat to medium, and cook until reduced to 1 1/2 cups (about 6 minutes). Add green onions, and cook for 1 minute.
4. Slice steak diagonally across the grain into 1/4-inch slices. Serve steak with mushroom sauce. Yield:4 servings (serving size: 3 ounces steak and about 1/3 cup sacue)

GINGER-SCALLION RICE
Heat 1 Tbsp. canola oil in a medium saucespan over medium-high heat. Add 1/2 cup chopped green onion bottoms, 2 teaspoons minced peeled fresh ginger, and 2 minced garlic cloves, saute' 2 minutes. Stir in 1 cup uncooked long-grain rice, saute' 1 minute. Stir in 2 cups fat-free, less-sodium chicken broth and 1/3 teaspoon salt, bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in 1/4 cup chopped green onion tops.

The easiest strawberry shortcake! EVER!!!!!!!!!

INGREDIENTS:

Strawberries.
Angel food cake.
Sugar.
whipped cream.

First you cut your strawberries and let them soak in sugar.Then you cut your angel food cake,and put the strawberries on top and add a scoop of whipped cream.
TIME TO EAT!!!!!!!!!!!!!!!!!!

Zuchinni or Carrot Muffins

Here is a healthy snack for you to enjoy!

Ingredients:
1 ½ cups grated zucchini or carrots (any combination)
½ c. oil
½ c. honey (brown sugar or molasses can be substituted)
2 eggs
1 tsp. vanilla
1 ½ c. whole wheat flour
½ t. baking soda
½ t. salt
1 ½ T. cinnamon
½ c. raisins
½ t. nutmeg
½ c. chopped nuts (optional)

Steps:
1) Grate carrots and zucchini.
2) Beat together oil and honey. Beat in eggs and vanilla.
3) Sift dry ingredients together and add to liquid mixture.
4) Bake in greased muffin tins at 350 for 12-15 minutes.
5) Cool in pan for 10 minutes. Invert onto wire rack.
6) Wrap, label and refrigerate or freeze if not eating that day.


Tip: Measure the oil in measuring cup first, and then measure the honey. Both will pour out quickly without the honey sticking to the side of the cup.

Perfect Apple Pie

It's that time of year to pick your apples and make your pies. Here's a recipe that has been enjoyed by the Cools' family for generations.Literally.
* For dinner take a 1/2 c. of your mixture out and marinate some pork chops in it to bbq and still have enough for an Apple Pie dessert! Mmm...

Perfect Apple Pie
1 c. sugar (or less)
2T. flour
1 t. cinnamon
1/8 t. nutmeg
1/4 t. salt
7 c. thinly sliced and peeled apples
2 T. lemon juice
2 T. butter (dot on pie)

425 for 45 min- 1 hour (or until lightly browned and bubbling)

Double Chocolate-Chip Cookies

From the kitchen of Stephanie Garvey:

"These are Michael's favoritest cookies. Ever.
They stay moist a lot longer than regular chocolate chip cookies."

Double Chocolate-Chip Oatmeal Cookies

3/4 c. flour
1/4 c. cocoa powder
1/2 t. baking soda
1/4 t. salt
mix and set aside

1/2 c. butter (softened)
1 egg
1/2 c. sugar
1/2 t. vanilla
mix and add the dry mixture to it

spoon mix into that:
2 T. oats
1/4 c. chocolate chips

Bake at 350 for 14 minutes. Let cool on sheet.

Oriental Salad

I LOVE this recipe for a side dish or contribution to a shared meal. I also often add strips of broiled or rotisserie chicken to make it a main dish. I got this recipe from Pam Griffis, one of my *favorite* cooks. The only change I made is that I like to toast the almonds in adition to the noodles.

Oriental Salad

COMBINE:
1 lb. cole slaw (or plain shredded cabbage)
1/2 cup sunflower seeds
1 bundle of green onions

TOAST:
2 packages of oriental flavored Ramen noodles, crushed
1/2 cup slivered almonds

FOR DRESSING, MIX:
1/4 cup sugar
1/2 cup white vinegar
2/3 cup oil
1 tsp. salt
1/2 tsp. pepper
2 packs of seasoning from Ramen noodle packages

Right before serving, whisk dressing well and then combine all 3 elements.