Friday, October 5, 2007

Tuna Cheddar Chowder

4 carrots, shredded
1 onion, chopped
2 potatoes, diced
3/4 to 1 C whole wheat flour
4 C chicken stock
4 C milk
2 6 1/2 oz. Tuna, drained
1/2 tsp celery seed
1-1/2 tsp Worchester sauce
1/2 tsp salt
2 C cheddar cheese

-In large sauce pan, sauté carrots, onion, and potato in water until soft. Mix in flour. Add chicken stock and milk. Heat, stirring constantly until thick and bubbly. Add the tuna, celery seed, Worchester sauce and salt and heat through. Add cheese and stir until it melts.

Polish Potato Soup

Peel and slice and put in crockpot:

7-10 potatoes, peeled and chopped
3-5 carrots, peeled and sliced
1 1/2 Qts. water
1/4 tsp black pepper
3 celery stalks, sliced
1 large onion, sliced or minced
2 C chicken stock
1/2 tsp salt
2 TBS butter
2 TBS whole wheat flour
1 C sour cream

-cook on high in crockpot 6-8 hours.

Sis. Spencer’s Oyster Crackers

Absolutely delicious!

3 bags (10 oz) oyster crackers
1 C oil
1 tsp dill weed
1 tsp garlic powder
1 pkg powdered Ranch dressing

-mix together all but crackers, and pour over crackers.
-stir

Jason's Nachos

A General Conference staple in our house :)

Nacho chips
Shredded cheese
Salsa

-layer nachos and cheese in baking dish. Bake to melt cheese.

Linda's Crunchy Indian Snack

I realize this is not an easy one to make, adn includes less than normal ingredients, but it is OH SO yummy! Reminds me of a spicy trail mix.

1/2 C raw lentils
1/2 C raw long grain rice
1/2 C raw split peas
6 C water

4 TBS olive oil
2 TBS sesame seeds
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground turmeric

1 C roasted peanuts
1 C cashews
1/2 C raisins
1/8 tsp cayenne
1/4 tsp ground cloves
2 tsp salt

-rinse lentils, rice and peas then put in pan with water. Bring to a boil, and boil for 1 minute.
-remove from heat, cover, set aside for 10 minutes.
-drain and rinse with cold water. Spread on paper towel and pat dry.
-in large frying pan, heat oil on medium heat and add mixture, plus sesame seeds, coriander, cumin and turmeric. Cook, stirring until toasted (15 minutes or so).
-remove from hot pan and let cool TOTALLY.
-add rest of ingredients.
-eat as a finger snack.
-makes 4 Cups.

Chrissy’s Fruit Salad

We eat this instead, when we want to go buy ice cream :)

Bananas
Apples
Pears
Mangos
Canned pineapple
Raisins
Canned pineapple juice (amount needed to make it as juicy as you want, drink the rest :)
Cinnamon

-Slice fruit and mix together.

Heather's Yummy Potato Casserole

Potatoes
Mushrooms and onions –OR- Onions and broccoli
Butter
Garlic powder
Parsley
Parmesan cheese

-scrub potatoes and bake them (either in microwave, or oven).
-when they are fully cooked, place in baking dish.
-slice them down the middle, then criss-cross cut them as well.
-fill open potatoes with butter, then garlic powder.
-top with as much vegetables as you want. They can be chopped finely or in chunks, which ever you prefer.
-top vegis with cheese, then parsley.
-bake on 400 degrees to cook vegis and slightly brown the cheese.

Tomato and Basil Toasts

1 thin French bread about 16” long, cut on the diagonal into 3/4” slices
olive oil
1 lb sliced tomatoes
1/2 C black pepper
4 oz. Shredded mozzarella cheese
basil

-Heat oven broiler.
-Brush both sides on each slice of bread with olive oil.
-Place on stone and broil until very lightly toasted (5 minutes).
-Top with tomato slices, salt, pepper, and cheese.
-Broil until cheese melts.
-Top with basil.

Sweet Potatoes and Apples

(Healthier than the traditional 'marshmallow on top' version for Thanksgiving :) And yummy too!

5 sweet potatoes
3 large apples
butter to grease dish
2 TBS butter
3/4 C maple syrup

-Wash potatoes and pierce them several times with fork. Put on stone and bake them at 350 for 1 hour.
-Cool.
-Peel and slice apples into thin slices.
-Grease casserole dish with butter
-Fill dish with 1/2 the potatoes, then 1/2 apples.
-Layer rest of potatoes then rest of apples.
-Cut 2 TBS butter into tiny pieces and place them on top.
-Pour maple syrup on top.
-Cover and bake at 350 for about 30 minutes.

Scalloped Potatoes

(makes a 9x12 pan and a 9x9 pan together)

about 10-15 potatoes, depending on size (peeled, and sliced)
1 large onion, chopped
shredded cheese (colby jack, or cheddar)

3 tsp salt
8 eggs, beaten
4 C milk
4 tsp dried parsley
2 tsp black pepper
4 tsp paprika
2 tsp dry mustard powder (important ingredient)
parmesan cheese (to thicken it, not sure how much)
butter to melt in pans

-slice potatoes and mix with diced onion.
-melt butter in pans.
-layer potatoes, then cheese, potatoes, cheese, etc… in pans.
-mix rest of ingredients well, and carefully pour over potatoes.
-bake 375 degrees for about an hour, covered, until potatoes are soft.

Megan's Thanksgiving Dressing

Again, one of yours, Megan, but our new favorite!

(makes two 9x13 pans)

1 celery stalk (or more)
1-2 diced onions
1 1/2 C butter
2 loaves bread (if using our own bread, only use 1 1/2 loaves)
3/4 can evaporated milk (try using 2 C milk)
2 C chicken stock
3 eggs
3 TBS sage
salt
pepper

-break up bread into bread crumbs and let dry out overnight.

-chop onions and celery and put into saucepan with butter and stock. Cook until tender.

-add milk and allow to cool. (can put into fridge overnight if desired.)

-Stir up eggs and add to mixture.

-add bread crumbs, salt, pepper and sage.

-Put into 9x13 pan, and bake at 325 degrees, for about 1 1/2 hours. Take off tin foil last 10 minutes.

Honey Glazed Carrots

1 lb carrots
2 TBS butter
1/4 honey
1 tsp lemon juice

-Cut carrots . Steam until ready. Melt butter in pan. Stir in honey and lemon juice. Add carrots and cook slowly until glazed.

Homemade Zesty Fries/ Cajun Fries

Homemade Zesty Fries
Potatoes
Olive oil
Vinegar
Salt
Pepper
Garlic powder

Scrub potatoes, but DO NOT peel them. Slice into fat slices. Put in a bowl and add rest of ingredients. Stir it up. Layer in a shallow pan (or stone), and sprinkle more salt on them. Bake at 425 degrees for about 30 minutes. More if you desire them to be crunchy and have a slight burnt flavor (they are quite yummy that way)

-or for a spicier version- (I always make a pan of each at the same time, since we have folks who like both)

Spicy Fries
Potatoes
Olive oil
Vinegar
Cajun spices

Scrub potatoes, but DO NOT peel them. Slice into fat slices. Put in a bowl and add rest of ingredients. Stir it up. Layer in a shallow pan (or stone), and sprinkle more spices on them. Bake at 425 degrees for about 30 minutes. More if you desire them to be crunchy and have a slight burnt flavor (they are quite yummy that way)

Golden Parmesan Potatoes

2 lbs. new potatoes, cut into quarters
1/3 C olive oil
1 1/2 tsp Italian seasoning (basil, oregano, or a pre-mix)
2 cloves minced garlic (about 1 tsp)
1 C (4 oz.) grated parmesan cheese

-toss scrubbed and quartered potatoes with rest of ingredients.
-place in baking dish.
-bake in 400 degrees for 45 minutes.

Deviled Eggs

Eggs
Mustard
Paprika
Mayo

-Hard boil eggs. Put them in cold water and boil 15 minutes. Peel them slowly. Slice in half and remove yolk. Mash up yolks. Add mayo and mustard. Spoon back into egg halves and top with paprika.

Chrissy’s 7-Layer Dip

This is SO worth the effort. My kids LOVE it (when I leave off the alfalfa sprouts :)

Pinto beans
Green onions
Butter
Diced chilis
Onion
Tomatoes
minced garlic
Romaine lettuce
Mexican spices
Sour cream
Avocado
Cheese
Lemon juice
sprouts
Olives
healthy chips


Layer the following:

1.- refried beans – to make refried beans, cook beans, then drain off extra liquid if there’s too much. Add butter, garlic, onions, and Mexican spices, cook longer, then smash it all up.

2. – guacamole – take soft ripe avocado, mash it and add a little bit of lemon juice.

3. – sliced olives, green onions, diced chilis, and tomatoes.

4. – shredded romaine lettuce if you want also.

5. – sour cream

6. – shredded cheese

7. – sprouts

Serve with healthy chips.

Carrot / Potato Casserole

8 potatoes, peeled and sliced
20 mini carrots, sliced
1 C cheese, shredded (Swiss worked well, but try others)
2 C chicken stock
salt
pepper

-Mix vegis and spices together. Layer some in cake pan, then layer cheese. Repeat. Top with cheese. Pour stock over it all. Cover and bake 350 about 1 hour. Uncover and finish baking until top is brown.

“Squash and Zucchini”

This is the only way I can eat squash, which I don't care for any other way.

zucchini, sliced
squash, sliced
chopped green chilis
corn
onion, chopped
salsa

-Steam vegis then add salsa.

Jason's Pasta Salad

Jason made this for me on one of our first dates! We love it!

Italian dressing
Cheese filled tortellini pasta, cooked (can find in the refigerated pasta section, in the store)
Tri-colored spiral pasta, cooked
Carrots, shredded
Black olives, chopped
Onions, diced
Tomatoes, diced
Green peppers, diced
Kielbasa sausage, sliced, and fried in a tiny bit of water in a skillet

-mix together, serve cold.

Pasta / Feta/ Spinach Salad

This FABULOUS salad was served at one of our Relief Society Stake Dinners, and I am way addicted!

Salad:
1 lb. Pasta, cooked al dente, drain, rinse in cold water
3 C cooked chicken, cut into bites or shredded
5 C fresh spinach, shredded
1 C black olives, chopped in 1/4’s
4 oz. Feta cheese, crumbled
3 ripe tomtatoes, diced
3/4 C monterrey jack cheese, shredded

Dressing:
1 tsp Dijon mustard
1 C olive oil
1/4 C vinegar
1/2 tsp black pepper
1 tsp honey
1 clove garlic, minced

-blend dressing ingredients. Pour over mixed salad.

Megan’s Bagel Salad

Sorry, Megan, I know it's yours, but it has become one of our favorites too!

Bagels, sliced as an open-faced sandwich

Bagel Mix
Pkg. Cream cheese
1-2 C chopped cooked chicken
diced onion
shake or two of paprika

Salad
Finely chopped lettuce
Chopped red pepper
Diced fresh tomato
Diced cucumbers
Diced black olives
Add lemon juice to taste
(I did it all in the food processor, separately, even the lettuce)

-mix ingredients from bagel mix section and spread on bagel. Top with the mixture of the salad section. Eat as open sandwiches.

Basic Fruit muffins

Butter (to grease muffin tins)
1 C fresh fruit
3 TBS olive oil
3 TBS honey or applesauce
1 egg
1 C milk
2 C whole wheat flour
3 tsp baking soda
3/4 tsp salt

-combine all ingredients in bowl, and fill tins. Bake for 18-20 minutes in a 350 degree oven.

Carrot Orange Nut Muffins

Butter (to grease muffin tins)
2 eggs
1/2 C frozen OJ concentrate
3 TBS olive oil
1/4 C sour milk
1-1/2 C grated carrot
1/2 C chopped nuts
1/2 C raisins
1-1/4 C whole wheat flour
1/4 C wheat germ
2 TBS lecithin granules
2 TBS oat bran
1 tsp cinnamon
1 TBS grated orange rind
1/2 tsp ginger
2 tsp baking soda

-combine all ingredients in bowl, and fill tins. Bake for 15 minutes in a 375 degree oven.

Bran muffins

Butter (to grease muffin tins)
1 C whole wheat flour
2 tsp baking soda
1/2 tsp cinnamon
2 C bran
1-1/4 C milk
1/3 C molasses
1 egg
1/2 C applesauce

-combine all ingredients in bowl, and fill tins. Bake for 14 minutes in a 400 degree oven.

X6 recipe:
6 C flour
12 tsp soda
3 tsp cinnamon
12 C bran
7-1/2 C milk
2 C molasses
6 eggs
3 C applesauce

White Sauce

Your basic white sauce, which is the base of many 'from scratch' recipes.

Onions
Butter
Salt
Pepper
Flour
milk

-saute’ onions in butter. Add flour, milk, salt and pepper.

Turkey gravy

I didn't know how to make turkey gravy for Thanksgiving until 2 years ago. Here it is.

Arrowroot or corn starch
Cold water
Fat drippings from baked turkey

-When turkey juice is still hot from pan, mix in separate bowl 1/4 C arrowroot or corn starch, and 1/2 C cold water. Stir and smooth out.
-Pour into saucepan, then add turkey fat drippings.
-Bring to a boil and stir constantly until thick.
-If too thin, add arrowroot, if too thick add water.

Salsa

The BEST salsa Jason says he has ever tasted! May want to downsize the quantities, I did this one for canning purposes. But you can just mix it up and freeze it, or use it right away also.

20 lbs. peeled and chopped tomatoes, drain off juice
6 medium yellow onions, chopped
9 jalapeno peppers, seeded and chopped
6 bell peppers, chopped
6 anaheim peppers
8 chili peppers

2 TBS cilantro
4 tsp salt
1 tsp pepper
1/4 tsp cumin
1 C vinegar
5 cloves garlic, minced
2 12oz. Cans tomato paste

-combine first group of ingredients and bring to a boil. Add rest of ingredients and stir. Put in pint jars.
-(if canning) Process for 20 minutes in water bath. Makes 18 pints.

Ketchup

1 (12oz) can tomato paste
1/2 C apple cider vinegar
1/2 C water
1/2 tsp salt
1 tsp oregano
1/8 tsp cumin
1/8 tsp nutmeg (?)
1/8 tsp pepper
1/2 tsp mustard powder
dash garlic powder

-mix together all ingredients. Makes 1-3/4 C

Italian Salad Dressing

1-1/3 C apple cider vinegar
1/2 C olive oil
1/4 C grated parmesan cheese
2 tsp salt
1/2 tsp black pepper
1/2 dry mustard powder
1/4 tsp paprika
1 clove garlic, minced
3 TBS (or more) honey
3 tsp yellow mustard
lemon juice to taste

-Blend well. Refrigerate.

Garlic Bread Spread

Minced garlic
Olive oil
Lemon juice
Soft butter

-Blend in blender. Spread on garlic bread. Bake.

Sweet and Sour Pasta

for the cream sauce base:
2 TBS butter
2 TBS whole wheat flour
1 C milk
1/2 tsp salt
herbs or spices to taste (basil, thyme, rosemary, tarragon, etc…)

-melt butter in saucepan. Stir in flour and cook 3-4 minutes on medium heat, stirring constantly. Add milk slowly, always stirring and bring to a boil to thicken. Add spices. (makes 1 C)
-to make brown gravy, toast flour in dry skillet first, then proceed as above

For sweet and sour pasta sauce:
1 C cream sauce (see recipe for cream sauce above)
1 tsp mustard powder
1 tsp honey
1-1/2 tsp vinegar
pasta

-dissolve mustard in vinegar. Stir all ingredients together and heat. Makes 1 C.
-Pour over cooked pasta.

Homemade Cream of Chicken Soup

3 TBS butter
3 TBS flour
1/4 tsp salt
dash pepper
1 1/4 C chicken stock
a few TBS (or more –to taste) of ground up chicken

-melt butter in saucepan.
-stir in flour and seasonings.
-cook over medium heat until bubbly, but stirring frequently, so it doesn’t burn (it happens quite fast).
-add stock slowly, stirring constantly to prevent lumps and burning (use your nose to tell). Add ground up chicken (grind it in the blender)
-cook until thick.
-Makes 1 C

Basin Vinagrette Dressing

1/4 C apple cider vinegar
1/2 C olive oil
1 clove garlic, minced
1-1/2 tsp honey
1 tsp lemon juice
2 tsp yellow mustard
1/2 tsp salt
1/4 tsp black pepper
1-2 tsp parsley

-Blend in blender.

Applesauce

Apples
Lemon juice
Cinnamon

-core apples, slice into chunks.
-put it all in a blender RAW and blend. Serve :)

Whole Wheat Quiche (“cake”)

I don't know why this recipe, when I found it, called itself 'quiche' it's not. BUT it is quite a yummy, simple way to use up some of those vegis that may go bad soon if you don't eat them. It's more like a vegi cake for dinner.

6 eggs
2 C milk
2 C whole wheat flour
2 tsp salt
2 tsp baking soda
chopped onion, broccoli, carrot (not mushrooms, they are way gross in this)
garlic powder
1 TBS butter
grated cheese (parmesean, or whatever kind of cheese is on hand)

-in bowl mix all but cheese and vegi’s.
-add vegi’s and cheese. It helps to “food process” the vegis first, quite small.
-put butter in a 9x13 baking dish, melt in 350 degree oven.
-pour quiche into pan and bake for 30-45 minutes, until a knife comes out clean when poked in the middle (like a cake).

Heather's Tamale Pie

(double to make a 9x13 pan)

2 C COOKED pinto or kidney beans (not dry)
2 TBS olive oil
1/2 C chopped onion
1/4 tsp garlic powder
1 tsp chili powder
1 tsp salt
1 TBS tomato paste
3 TBS water
1/2 C corn
1/4 C chopped parsley
1/2 C green pepper, chopped
1/2 C chopped celery

Crust:
2-1/2 C cold water
1-1/2 C cornmeal
1 tsp salt
1/2 tsp chili powder
1/4 C grated cheese

-mash beans. Mix tomato paste with water. In skillet, sauté onion in oil and combine all of the first group of ingredients. Let them cook over med heat. If beans were hot already no more than 5 minutes is necessary. Combine crust ingredients (except cheese) in saucepan and cook over med heat until cornmeal thickens and comes to a boil, stirring constantly so it won’t stick. Grease 8x8 pan and spread 2/3 of the crust into bottom. Pour bean mixture on top of that, then rest of crust ingredients on top of that. Last add cheese on top. Cook at 350 degrees for 30 minutes.

Taco Casserole

1 lb ground beef
4 C cooked brown rice
5 C cooked pinto or kidney beans
2 cans corn
3-4 cans diced tomatoes
1 TBS chili powder
1 tsp salt
1 can black olives
1 C chopped onions
grated cheese
tortillas (opt.)

-cook meat, rice, and beans. Simmer all ingredients (except cheese and tortillas) for 5 minutes. Layer with tortillas, mixture, cheese, etc… in baking dish. Bake to melt cheese.

Heather's Super Duper Hot Tuna Melts


This is by far our favorite way to eat tuna fish, and MUCH healthier than the traditional way. And SO filling! If you have already been converted to the yumminess of my brown rice salad, try this one too :) You'll love this one too.

6-1/2 oz can tuna
2 TBS mayo
1 C COOKED brown rice
1 C cottage cheese
1 TBS diced green chilis
1/2 C minced green onions or regular onions
cheese to melt on top
pita bread or regular bread

-mix all together. Spread on bread (open-faced sandwiches). Top with cheese. Melt cheese in oven.
-you can really play with this one, and use more rice, more tuna, etc… and it still tastes good. I don’t even use the amounts called for anymore. I just cook up some rice, and add the rest till it looks like I want it to.

Stacked Enchilladas

Somebody brought this to me after I had Annabelle and we just love it! You can play with the amounts and your pans, this recipe is not an exact science.

1 lb. ground beef
1 med onion, chopped
1 (not huge) jar salsa
1 can stewed tomatoes
1 can tomato sauce
2 C water
1 TBS vinegar

tortilla shells

olives, chopped
chopped tomatoes
chopped green onion
lettuce
chopped green onions
sour cream
shredded cheese

-Simmer top group of ingredients for 3-4 hours. Warm tortilla shells. Layer tortilla shells, sauce, olives, chopped green onions, cheese, and repeat. Top with cheese. Bake to melt cheese. Serve with sour cream and lettuce and chopped tomatoes.

Millet


12 C water or chicken stock
4-1/2 C dry millet

sour cream
avocado, chopped
tomatoes, chopped

-Boil water or stock, add millet and turn down heat. Cook like you would brown rice.
-serve with other ingredients.

Mexican Chicken

3 TBS oil
1/2 C whole wheat flour
3 lbs. cut up chicken in bite sizes
2-1/2 C chicken stock (or 2-1/2 C water with 3 boullion cubes)
1-1/2 to 2 tsp chili powder
1/8 tsp pepper
dash cayenne
1 med onion, chopped (1/2 C)
1 clove garlic, minced
2 C tomatoes or 1 28oz can tomatoes, undrained
1 C raw brown rice
1 C corn

-heat oil over med heat. Coat chicken with flour and cook in oil until brown and put into a baking dish.
-Mix rest of ingredients together (except rice and corn) with chicken.
-Cover and bake 30 minutes in a 350 degree oven.
-Stir in rice and corn.
-Cover and bake 30-40 minutes until rice is cooked.

Lentil Rice Casserole

I PROMISE, after tasting our favorite, and easiest, lentil recipe, you too, will be a fan of lentils :) Every time I take this over as a compassionate service meal, people are shocked at how good it is. And it's SO easy!

(makes a 9x9 square pan. Double to make a 9x12 pan, but read directions FIRST!)

3 C chicken stock (or 3 C water, and 3 boullion cubes)
3/4 C dry lentils (uncooked)
1/2 C brown rice (uncooked)
1 C chopped onion
1/2 tsp basil
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp garlic powder
1/2 C cheese, shredded (opt. after it's cooked)

-mix all ingredients in a casserole dish.
-Bake 1-1/2 hours, covered with tin foil, in a 300 degree oven.
-Put 1/2 C cheese on top during the last 10 minutes.
-if you double the recipe, only use 5 cups of stock, NOT 6 cups.

Fake Fish Patties


This is an addictive meal. Worth the time.

2 C cooked rice or cracked wheat
1 tsp parsley
1 small can tuna fish
2 eggs
2 TBS cornstarch (or arrowroot)
1 TBS beef or chicken bouillon, crushed into powder
1 C parmesan cheese or bread crumbs

-mix all well together.
-Form into patties, and fry in a skillet with oil.
-Serve with ketchup (I prefer Ranch) and they taste better than fish sticks!!! We eat these by the tons, I make an 8 batch of this recipe at a time!

Courtney’s Spinach Lasagna

I know Courtney already posted this one, but it is WELL worth repeating, well worth the effort, although, not really enjoyingn cooking as much as Courtney does, I have modified it to make it a little simpler to understand and follow, more for the 'layman' :) It is an AWESOME recipe!

(makes a 9x13 pan)

Spinach
20 oz. spinach (fresh spinach that has been frozen in a ziplock, then crushed up)

Bechamel
5 TBS butter
1 TBS butter (for baking dish)
5 large shallots, minced, or about 1 C chopped onions
4 medium cloves garlic, minced (generous 1 TBS)
1/4 C whole wheat flour
3-1/2 C whole milk
2 bay leaves
1/2 tsp ground nutmeg
1/2 tsp salt
1/4 tsp ground black pepper
1/2 C parmesan cheese

Cheeses and Pasta
8 oz cottage cheese
1 large egg
1/4 tsp salt
12 lasagna noodles (or make homemade whole wheat lasagna noodles)
1 C parmesan cheese
8 oz shredded mozzarella cheese

-cook pasta, and lay aside to dry a little.
-prepare all measurements of items to make it easier to assemble later on

-Bechamel sauce- melt 6 TBS butter in sauce pan over med heat, then remove 1 TBS to put in 9x13 pan. Add onions and garlic to butter in sauce pan and cook for about 4 minutes until translucent. Add flour and cook 1 minute, but don’t brown it. Slowly pour in milk, and bring to a boil without burning it. Add bay leaves, nutmeg, salt and pepper. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Discard bay leaves, and add parmesan cheese. Turn off heat and set aside.

Cottage Cheese mixture- Blend cottage cheese , salt and egg in blender or food processor, 30 seconds until smooth. Set aside.

Assembly- Layer the following: 1/2 C béchamel sauce on bottom of pan, then stir in spinach to rest of béchamel sauce (mixture should be about 4 C now), then in pan do 3 noodles, 1 C spinach mixture, the 1 C parmesan cheese, 3 noodles, 1 C spinach mixture, 1 C mozzarella cheese, 3 noodles, 1 C spinach mixture, cottage cheese/egg mixture, 3 noodles, last C spinach, rest of mozzarella. Cover with tin foil tent, bake 20 minutes at 425. Then put oven rack closer to top and broil, uncovered, to brown the cheese, 4-6 minutes. Let cool 10 minutes.

Optional- can add 8 oz, mushrooms to béchamel sauce. Just add them to melted butter and cook them before adding garlic and onions.

Costco Chicken Bake

Pizza dough
Chicken, cooked and shredded
Mozzarella or provolone cheese, shredded
Green onions, diced
Caesar dressing
Parmesan cheese

-prepare pizza dough and let rise as per directions on dough recipe.
-mix chicken, cheese, and onions in a bowl and add some Caesar dressing to marinate while dough rises.
-roll out pieces of dough into 7x5 inch rectangles.
-spread Caesar dressing lightly over dough, then spread some chicken mixture across the 5 inch border.
-roll up and put on stone. Roll tightly, and do not close up ends. The bake will continue to get longer as you roll it. Finished roll should be about 11x2 inches.
-brush roll with dressing and top with parmesan cheese.
-bake at 375 degrees for 20 minutes.

Chicken Pot Pie

(for two large round pie pans)

2 C chopped onion
2 C chopped celery
2 C chopped carrot
2 C diced potatoes (cooked until just tender)
2/3 C butter, melted
1 C whole wheat flour
4 C chicken stock
2 C half-and-half milk
4 C chopped, cooked chicken
2 C frozen peas, thawed
2 tsp salt
1/2 tsp pepper

for basic pastry:
4 C whole wheat flour
2 tsp salt
1-1/2 C plus 1 TBS shortening
1/3 to 1/2 C cold water

-saute’ first three vegis in butter over med heat unit tender. Add flour, stir until smooth. Add cooked potatoes, cook 1 minute, stirring. Add chicken stock and half and half. Cook, stirring constantly until thick and bubbly. Stir in chicken, peas, salt and pepper.
-to make pastry, mix flour and salt. Cut shortening into flour until size of peas. Add water 1 TBS at a time and mix gently. Divide into 4 pieces, and roll out thinly. Put half in bottom of each round stone. Put chicken mixture in and top with second half of pastry. Flute edges. Cut slits to allow steam to escape.
-bake, uncovered at 400 degrees for 1 hour or until crust is brown and filling is hot.

Heather’s Cheesy Noodles with the Brown Stuff

This is one I don't make too often anymore, it's really not that healthy, but OH SO GOOD, that I keep it in my recipe file since it gets requested for birthdays often :) It beats boxed mac and cheese any day! WELL worth the work, they will love it!

8 oz raw macaroni noodles
1-1/2 C shredded cheddar cheese
1-1/2 C shredded mozzarella cheese
1 C Parmesan cheese
1/4 C butter
1/4 C whole wheat flour
2 C milk
1/2 tsp salt
1/8 tsp pepper
1/2 C (Progresso) Italian bread crumbs (it really should Italian flavored for best results)
2 TBS melted butter

-cook pasta, drain, set aside.
-Melt 1/4 C butter in saucepan, stir in flour to make a smooth mixture. Blend in milk gradually. Heat to boiling, stirring constantly. Cook until thickened. Add salt and pepper.
-Combine pasta, milk mixture and cheeses, and stir. Put in baking dish.
-Melt butter, then add bread crumbs, stirring to make a “crumble”. Sprinkle on top of macaroni and cheese.
-If you want instead, make more bread crumb mixture (it’s fabulous) and layer it in, alternating macaroni and cheese, bread crumbs, macaroni and cheese, etc… End with bread crumbs.
-Bake at 375 for about 30-35 minutes.
-Enjoy!

Cauliflower Cheese Pie

(when I make this recipe, my entire family falls to their knees and cheers! :)

(makes a 9x9 and a 9x12 pan together)
Sorry, I couldn't figure out how to adjust these amounts. BUT it tastes as good as scalloped potatoes. NOT AT ALL like cauliflower, which we all detest, I might add! So you might want to make a huge batch, I promise it won't go to waste!

Crust:
4 C sliced raw potatoes
1 tsp salt
2 eggs
1/2 C grated onion
olive oil (to put in pan to grease it)

Filling:
8 eggs
1 C milk
6 TBS parmesan cheese
2 tsp salt
1/2 tsp pepper
6 TBS butter
2 C chopped onions
2 garlic cloves, minced (about a full heaping tsp)
2 heads cauliflower (ground up in tiny pieces in the food processor)
2 TBS parsley
1 tsp basil
1/2 tsp thyme
paprika (to taste – don’t afraid to use a fair amount)
3 1/2 C cheese (Colby jack, or cheddar, or some other yellow cheese)

-to make crust, mix ingredients together, then spread in greased pans.
-bake on 400 degrees for about 35-40 minutes.
-mix filling ingredients, then put on top of crust.
-lower oven to 350 degrees, then bake, covered, for about 35-40 minutes. Uncover and bake a few more minutes to sort of brown the top.

Beef Stroganoff

After years of searching for an alternative for my favorite food of all time (that does NOT use Cream of Mushroom Soup, which is so unhealthy, and trying several 'alternatives' which tasted disgusting, we have finally found one that is yummy! It's not just like the recipe of my youth, but very, very good in it's own right.

(again, quantities for OUR family size :)

2 lbs. ground beef
2 TBS flour
2 TBS butter
2 TBS olive oil
salt and pepper
chopped onions
5 C beef stock (or 5 C water with 5 beef bouillon cubes)
4 pints sour cream
1 lg can tomato paste (12 oz)
mushrooms
2 tsp paprika
pasta

-brown ground beef with flour, butter, oil, and onions. Add salt and pepper as needed.
-mix rest (except pasta) in a large pot and bring to a boil. Simmer until thick. Add meat mixture when it’s ready.
-serve over pasta.

Homemade Basic Whole Grain Pasta



Homemade pasts beats the pants off the anemic stuff from the store! Try it! We're addicted!

(double for a large family)

1 C spelt flour (try "soft white wheat flour" too. You can even use white flour, it's just not healthy, therefore not worth all the effort to make your own pasta :)
1 C semolina flour (can be bought at any grocery store in the aisle that would carry Bob's Red Mill bagged specialty flours)
2 eggs
1/4 C water

-Mix all ingredients in an s-blade food processor. Process until crumbly.
-Take dough out and hand knead until it is a smooth ball. Knead on a floured (semolina flour) surface. Divide into 4 pieces. Dough should be stiff, not sticky, but not a brick either J. Let rest 5 minutes.

(way #1)

-Roll our dough with a rolling pin until it is thin like pasta.
-Slice with a knife into the shapes you desire for your pasta, it can be as thin and stringy as you like it.
-Boil in water until cooked (takes less time than traditional dried noodles)
-drain and enjoy!

(way #2)

-Use rolling pin to flatten slightly, then run it through pasta machine on setting “1” (the thinnest setting) about 10 times. This is the “kneading process”. Each time it comes through, fold it in half and start again.
-Next run it through 1 time on setting “2”, then once on “3”, then once on “4”. (for a thicker noodle, run it through once on “5”).
-Dust it on one side with semolina flour, and let sit on counter until rest is run through machine. (about 5 minutes).
-Slice into shorter segments (for shorter noodles) then run through on “cutting” side of machine. As soon as they come out, lay them on counter and “fluff” them around in flour until ready to cook.
-Boil in water until cooked (takes less time than dried noodles), drain and enjoy!
-To clean machine, DO NOT USE WATER. Use a stiff brush.


AFTER pasta is cooked, our favorite way to eat it :)

Butter
Minced garlic
Garlic Salt

-After pasta is cooked and drained, pour into skillet with melted butter, minced garlic and garlic salt.
-Saute’ a short time until garlic is white and pasta is all mixed in the “sauce”.

Heather's 5 Grain Chili

I have been repeatedly told that this is the best chili people have EVER tasted, better than canned, and better than their recipes. Give it a try.

(this recipe is for a 6 quart crockpot, you may have to adjust amounts)

1 lb ground beef
2 TBS olive oil
1/2 C chopped onion
1/2 C chopped green peppers
2 cloves garlic, minced
2 TBS chili powder
1 TBS paprika
1 tsp oregano
1 tsp cumin
1 TBS whole wheat flour
1 tsp salt
1/4 tsp cayenne
8 C water / 8 chicken bullion cubes (or 8 C chicken stock)
10-12 chopped roma tomatoes
1 (12 oz.) can tomato paste
1/4 C brown rice
1/4 C wheat berries
1/4 C millet
1/4 C rolled oats
1 can corn
1 can black olives, diced

-combine all ingredients and cook in a 6 qt. crockpot for about 4-5 hours.

-I also cook pinto beans or kidney beans separately, then stir them in when it is finished. Doing it before, overflows the crockpot :)

Thursday, October 4, 2007

Yummy Treat

Instant sweet tooth remedy, which is fairly healthy and guilt-free!

1 part peanut butter
1 part honey
1 part dry milk powder

-mix all together with a fork in a bowl, then add optional extras to make it more nutritious (raisins, granola, rolled oats, nuts, sunflower seeds, wheat germ, etc…).
-Eat it with a spoon like raw cookie dough!

Whole Wheat Pinto Bean Cake

Don't let the pinto beans fool you. This is a highly demanded treat in our house, which is a lot of work, so doesn't get made as often as it is requested, but very much worth the effort when it does get made.

1: Cream
1/2 C butter
1 C honey

2: Add:
2 eggs

3: Combine then add:
2 C whole wheat flour
1 tsp salt
2 tsp baking soda
2 tsp cinnamon

4: Add:
2 C mashed pinto beans (with a little juice) (this is NOT pinto
beans from a can J )
1 C applesauce
1 C raisins
1 tsp almond extract (THE most important ingredient – cannot
leave out!)

-mix well, and put in a greased 9x13 glass cake pan. Bake at 350 for about 40 minutes, or until it is cooked in the middle.
-can also be done as muffins. Bake at 400 for about 20 minutes.

Raw Carob Fudge

1/4 C soft butter (1/2 stick)
1/4 C honey
1 TBS vanilla

1/3 C carob powder
1/3 C milk powder
1/3 C arrowroot

-Cream together first three ingredients.
-Add next three ingredients, and mix well.
-Form into balls, and chill.

Raspberry Goo (from Grandma and Grandpa Rothman)

X2 for (9x9 square pan)
and x3 for (9x13 pan)

2 C flour
1/2 tsp salt
2 tsp baking powder
1/2 C butter
1 egg yolk
1/2 C milk

1 C raspberries
1/4 tsp salt
1/2 C sugar

1/2 C butter
1 C sugar
1 C raspberries
1 egg white

-sift together flour, salt, and baking powder. Work in butter.
-mix egg yolk and milk, then add to flour mixture.
-roll out dough and separate into 2 pieces (one is larger).
-spread larger one in pan.

-mix raspberries, salt, and sugar. Spread over dough.
-put smaller dough piece on top.
-put in pre-heated oven (350 degrees) for 1/2 hour.

-mix sugar, butter, raspberries.
-whip egg whites until dry (separately from above mixture).
-add to mixture.
-when dough is done, put on top, and serve.

No-Bakes

1-1/2 C honey
1/4 C carob
1/2 C butter
1/2 C milk
1 C peanut butter
1 TBS vanilla
5 C oats

-melt butter, milk, honey and carob in a saucepan. Bring to a boil and boil 3 minutes. Turn off heat and add peanut butter and vanilla. Stir and melt peanut butter. Add oats and stir well. Drop on wax paper in little balls. Let cool and harden.

Gingerbread

1/4 C butter
1 egg
1/2 C milk
1/2 C molasses
1-1/2 C whole wheat flour
1/4 C honey
1-1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cloves
2 tsp ginger
1 tsp cinnamon

-Melt butter in saucepan on low heat. Don’t burn it! Let cool. Beat egg in a bowl, add milk, molasses, and melted butter. Mix well. Add dry ingredients and honey. Mix well. Pour into a buttered 9 inch square baking dish. Bake at 350 for 25-30 minutes.

Chrissy’s Carob Bars

(9x13 pan)

Bottom crust:
1 C honey
2 C oats
1 C whole wheat flour
4 TBS olive oil or butter (for the pan)

Topping:
2 C carob chips
1 C nuts (any kind – grind to nut butter or finely chopped)
2 C coconut (unsweetened, can chop more finely with nuts)
1 C maple syrup
2 tsp vanilla extract

-mix bottom crust ingredients together and press into pan, after you buttered it.
-Mix rest and spread on top.
-Bake at 325 degrees for 20 minutes. WATCH IT for burning.

Carob Brownies

2-1/3 C whole wheat flour
1 C water
1/2 C olive oil
2/3 C carob powder
1-1/2 C honey
1/2 tsp salt
2-1/2 tsp baking soda

-Mix 1/3 C flour with 1 C water. Cook on stove until thick.
-Cool completely.
-Mix in oil and carob and KEEP COOL.
-Beat rest together (as well as rest of flour) and add to carob
mixture.
-Bake at 350 for 35 minutes in oiled 9” pan.

Applesauce Spice Squares / Cake

1-1/2 C whole wheat flour
2-1/2 tsp baking soda
1-1/2 tsp cinnamon
1 tsp cloves
1/2 tsp nutmeg
1/2 C soft butter
1/2 C honey
2 eggs
2 tsp vanilla
1-1/2 C applesauce
1 C raisins

-Preheat oven to 350. Lightly grease long shallow pan. Mix ingredients and spread into pan. Bake 25 minutes. Cool on wire rack. Cut into squares.

Amber’s BEST Bundt Cake

Cake
1-1/2 C soft butter
6 eggs
1-1/2 C white sugar
2 C all purpose flour
1 (16 oz.) pkg. Chocolate fudge frosting
2 C chopped walnuts

Vanilla Glaze
2 C powdered sugar
1 TBS butter, softened
1 tsp vanilla extract
2 TBS milk (more if needed)

-preheat oven to 350 degrees. Pam spray a bundt cake pan.
-cream SOFT butter in large bowl on high speed. Add eggs one at a time. Gradually beat in sugar and continue beating until light and fluffy.
-mix in flour, frosting and chopped walnuts until well blended.
-pour batter in prepared pan.
-bake 60-65 minutes until done.
-let cool 20 minutes in pan before inverting onto a wire rack.
-to mix glaze combine ingredients and mix until thick but pourable.
-drizzle glaze on cake.

Non-Rolled Tortillas :)

I hate rolling out tortillas, so I found a fabulous recipe that uses a type of liquid batter instead :) Like crepes.

1 C whole wheat pastry flour
4 eggs, beaten
2 TBS olive oil
2 C water
1 C cornmeal, finely ground
1/2 tsp salt

-mix eggs, oil and water. Combine flour, cornmeal and salt and add to it. It should be the consistency of light cream. Pour a tiny amount of olive oil in bottom of heated skillet. Pour batter (like crepe batter into pan, swirling around quickly to make sure bottom gets coated before it cooks to bottom. Flip and cook. You have to keep stirring up the mixture before you pour each tortilla, since the cornmeal settles to the bottom.

-in medium cast iron (8 in) – use 1/4 C scoop – makes 24

-in large cast iron (10 in) – use 1/2 C scoop – makes 12

Pretzels

1 TBS yeast
1-1/2 C warm water
1 tsp salt
4 C whole wheat flour
1 egg, beaten
coarse salt (or use regular salt)


-dissolve yeast in water. Add salt. Blend in flour and knead until smooth. Cut into small pieces and roll into ropes. Twist into pretzel shapes. Place on stone, brush with egg wash, sprinkle with coarse salt. Bake 12 minutes in a 425 degree oven.

Pizza Crust

2 C warm water
2 TBS olive oil
4-1/4 to 4-1/2 C whole wheat flour
1/2 tsp salt
1 TBS yeast


-combine ingredients. Knead in kitchen aid. Let rise till doubled in size. Roll out onto floured surface, (use olive oil on rolling pin and dough). Put on large rectangle stone, and bake 375 degrees, 12-15 minutes without toppings, then put on toppings and cook on 400 degrees until cheese is melted.
-(Makes 2 lg. stone pizzas)

Johnny Cake (cornbread)

-For the moistest corn bread you have ever tasted in your life, mix this all up, cover, and let sit in your fridge overnight, stir it up slightly in the morning, then bake it then.

1/2 C melted butter
1/2 C honey
2 eggs
1-1/2 C cornmeal
1 C whole wheat flour
1-1/2 C oatmeal
3 C buttermilk (we just use milk instead too, and it works fine)
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt

-combine all ingredients.
-Pour into a greased 9x13 pan.
-Bake at 375 degrees for 30 minutes.
-Serve hot, with butter.

Italian or French Bread

1-1/2 TBS Yeast
2 C warm water
1-1/2 tsp salt
2 TBS honey
5 C whole wheat flour


-mix water and yeast. Add rest of ingredients and 3 C of flour. Cover and LET RISE an hour, until doubled in size. Add rest of flour and LET RISE AGAIN. Knead on counter and divide in half. Roll into 2 oblong loaves. LET RISE again on stone. Cut 3 or 4 diagonal slits on top. Bake at 400 degrees for 15-20 minutes. Cool on wire rack.

Hunza Diet Bread (cake:)

This is an absolute HIT in our house. It is called 'bread' but it is much more like a cake, and even though it has no sugar, because of the dates is quite sweet. We eat it as a breakfast food, a snack, sometimes even for dinner. Very filling and satisfies a sweet tooth surprisingly well! We just make the basic recipe and sometimes add shredded coconut.

1- 1/4 C flour
1 tsp baking powder
3 eggs, well beaten
1/4 C water
1 C pitted chopped dates, soaked in 1/4 C hot water for about 5 minutes, to soften
1 C walnuts, chopped

-in a bowl thoroughly whisk eggs with a fork.
-add flour and baking powder and whisk with a fork.
-mix dates with water and nuts into mixture with a fork.
-scoop into a greased 9x9 square pan.
-bake at 250 for 45 minutes. Do not over cook, it should be moist. Eat within 2 days.

optional ingredients:
dried orange peel or dried lemon peel
coconut or crushed pineapple
chopped dehydrated apricots
use different kinds of nuts and flours (wheat, buckwheat, oats, barley, spelt, triticale, sorghum, quinoa, amaranth, rye, etc…)

Heather's Honey Dinner Rolls

2 TBS Yeast
2 C warm water
2 tsp salt
1/2 C honey
2 eggs
4 TBS soft butter
1/2 C dry milk powder
6 C whole wheat flour


-mix water and yeast in Kitchenaid. Add honey, eggs, butter, salt, and milk powder. Add flour and mix well. Cover and let rise an hour, until doubled in size. Shape into rolls and let rise (covered) again until doubled in size. Bake at 325 degrees for 15-25 minutes. Makes about 20 medium sized rolls.

Breakfast Pizza

2 TBS olive oil
6 potatoes, peeled and cut into small chunks
1 onion, diced
4 oz mushrooms (or half a large can)
1 C frozen peas, thawed
1 C corn (or half a large can)
5 eggs
2/3 C milk
2 tsp Cajun spices
2 TBS fresh parsley (we use 1 TBS dried, since we always have it on hand)
salt and pepper to taste

-Heat oil in large frying pan (that can also go into the oven, like cast iron) and fry onions and potatoes until almost tender, stirring often.
-Lower heat.
-Add mushrooms (if they are fresh. If they are canned, add them later with other vegis).
-Put eggs, milk, and Cajun spices in a mixing bowl and mix well.
-Add salt and pepper to taste.
-In pan, add peas, corn, and mushrooms, and stir together.
-Level the vegis, add parsley on top, then pour egg mixture over all of it.
-Cook on low for about 15 minutes, or until all but the top is cooked.
-In oven, move rack to the top and turn it on 'broil'.
-Make sure your frying pan can go in the oven (our cast iron frying pan can, so we make this recipe in it).
-Put the whole frying pan in oven under broiler to cook top of pizza.
-Remove when top is golden or brown, however dark you like it.
-Cut into wedges and serve.

Heather's Oatmeal Pancakes

(this is for a recipe for my sized family, you may have to adjust :)

4-1/2 C milk
4 C rolled oats
4 tsp baking soda
1 tsp salt
4 TBS olive oil
4 eggs
2 C whole wheat flour
as much raisins as you like :) or try diced fruit instead, or just plain. We use raisins.

-There are two different ways to do this recipe. Way #2 is MUCH better.

#1
-combine all ingredients, mix well and make pancakes.

#2
-combine all ingredients PLUS 1/2 C more milk the night before, cover, and let sit in the fridge overnight.
-stir it up again in morning (ignore the darker color, it tastes fabulous since the oats had a chance to soak in the liquid better) and make pancakes.

-This is a very hearty pancake :)

Heather's Waffles

1-3/4 C whole wheat flour
2 tsp baking soda
1/2 tsp salt
3 egg yolks, beaten (save the whites and set aside for later)
1-1/2 C milk
1/2 C olive oil
3 egg whites, stiffly beaten

-Mix dry ingredients together.
-Add wet ingredients (except egg whites)
-Mix well.
-Separately beat egg whites until they are no longer clear, but white and stiff.
-Slowly fold into batter, stirring slowly with spoon.
-Follow instructions on your waffle maker. Mine uses 1/2 C batter at a time.

Heather's Smoothies

2 C frozen fruit (blueberries, bananas, strawberries, peaches, raspberries, etc... mix and match, experiment)
1 C milk
2 TBS honey

-Blend in blender and serve right away.

Seven Grain Cereal

1 C cornmeal
1-1/2 C wheat germ
1/2 C flax seed
1 C millet
2 C rye
1 C brown rice
2-1/2 C wheat berries

-Grind mixture in a grain mill (wheat grinder) on the 'cracked wheat' setting.
-To cook, boil 6 C water, and 1 tsp salt.
-Mix in 1-1/2 C seven grain mixture, and simmer until thick (about 15 minutes).
-When done, add in 4 TBS butter to add more flavor.
-Let cool slightly.

Egg Bake

(This is our favorite egg breakfast... WELL worth the baking time.)

(makes a 9x13 cake pan)

12 eggs
1/2 C flour
1 tsp baking powder
1/2 tsp salt
1 lb. shredded colby jack cheese
1/2 C melted butter
2 (4 oz.) cans diced green chilis
1 pint cottage cheese

-Beat eggs until light and lemon colored.
-Add flour, baking powder, salt, colby jack cheese, cottage cheese, butter and chilis.
-Blend with a mixer (I just throw it all in the kitchenaid).
-Pour it into a buttered 9x13 baking dish and bake 35 minutes until center appears firm and top is brown. (I usually find that the 35 minutes on my recipe is way too short. Just watch it and pull it out when the top is brown, it could take longer.)
-You could also add ham or bacon to this recipe... if you really wanted to :)

Breakfast Burritos

scrambled eggs
hash brown potatoes
tomatoes, diced
green onions, diced
black olives, diced
onions, diced
sour cream
tortilla shells

-prepare all the diced ingredients
-cook hash brown potatoes and scramble eggs
-fill tortilla shells with desired ingredients and enjoy!

Heather's Oatmeal

6 C water
1-1/2 C raisins
3 tsp cinnamon
3 C rolled oats (not instant :)

for a yummy variation add:
2 tsp vanilla
3/4 C chopped walnuts

-boil water with raisins in the pot too.
-when boiling, add cinnamon and oats and optional other items.
-turn heat down to medium low, and let slowly simmer until thick (about 8-10 mins), stirring occasionally so it doesn't burn to bottom.