Mama's Recipes

Banana Bread

2012-01-27T20:18:00.000-06:00

I let some bananas go over-ripe just so I could make banana bread. It is delicious and the kids love it for breakfast.
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs
4-6 over-ripe bananas
1 teaspoon vanilla
1/2 teaspoon cinnamon (optional)

Preheat oven to 350 and grease a 9x5 bread pan.

In one bowl, sift together flour, baking soda, and salt. In another bowl, cream softened butter and brown sugar. (I use a hand mixer because then I can add the rest of the ingredients and make the bananas as smooth or as chunky as I want). Add eggs, bananas, vanilla, and cinnamon to the butter/sugar bowl and mix together. Add the flour mixture to the wet ingredients and using a wooden spoon, blend until just combined. If you over-mix it, you'll have dry banana bread - yuck!

Bake for 60 minutes (I check it after 50 just to see if it's done - sometimes my convection oven cooks it faster than I'm expecting). Pull out, turn onto a rack and let cool.

Poppin' Potatoes

2011-07-10T21:02:00.000-05:00

These are inspired by a Jacques Pepin style potato.

3 lbs baby Yukon gold potatoes
1 Tbsp salt (more or less to taste)
freshly ground pepper to taste
about 3 cups chicken stock (I reconstitute a cup at a time)
3 Tbsp butter

Put the potatoes in a deep skillet and add salt and pepper. Cover potatoes halfway with chicken stock, add chunks of butter and cover with a lid. Cook the potatoes in the stock until almost tender. The time widely varies based on the size of the potatoes - I'd estimate at least 10 minutes if not 15. Remove the lid and allow the stock to evaporate as the potatoes continue to cook. Once the stock has evaporated, *pop* each potato using the back of a spoon. Don't smoosh them, just crack them open. Allow the potatoes to brown on each side for another 5 minutes, then re-season with salt and pepper if desired.
Serve and eat them :)

Quiche Lorraine

2011-07-10T20:47:00.000-05:00

one 9" pie crust
1/2 cup bacon, cooked, crumbled (about 8 slices)
1 cup shredded swiss cheese (4 oz)
4 eggs
1 1/2 cup cream
1/4 tsp salt
1/4 tsp pepper
1/8 tsp cayenne.

Heat oven to 375. Press crust into 9" pie plate. Cover with foil and bake 10 minutes. Take out and prepare filling. Place bacon and swiss on pie crust. Beat other ingredients together and pour into crust. Bake 30-40 minutes, cool for 10 minutes before cutting.

Serve with homemade ketchup.

Superbowl Dip

2011-07-10T20:43:00.000-05:00

I know it's not Superbowl time right now! I'm going through all of my old recipes and pulling the ones I love. This is a perfect dip for any party/potluck.

1 lb chicken breast (or 2 cans cooked chicken)
1 large block velveeta
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup salsa
1 small can chopped olives
1 small can chopped green chiles

If you decide to use fresh chicken, boil it until done, then chop and shred it. While it's cooking, cube the velveeta into 1 inch chunks and put in a large crockpot. Add all other ingredients and let heat on low until melted (about 3 hours).

Serve with chips!

BBQ Spice Rub

2011-07-10T20:35:00.000-05:00

2 large garlic cloves
1/4 cup smoked paprika
2 tsp ground black pepper
2 tsp sugar
2 tsp dried oregano (preferably Mexican oregano)
1 tsp dried thyme
4 tsp salt

Peel garlic and crush through garlic press into a small bowl. Add remaining ingredients. Stir, making sure to thoroughly mix in garlic. If not using right away, store in small jar in refrigerator up to 1 month.

Mexican Flan

2011-07-10T20:32:00.003-05:00

I saw this recipe on a mexican TV station while we were living in New Mexico. I was pregnant with Lily and this sounded SO delicious. It was, and still is. It's one of the easiest flans to make, and comes out great.

Carmel:

1 cup sugar

1 cup water

Filling:

1 can Evaporated Milk

1 can Sweetened Condensed Milk

1 can Media Crèma (table cream)

3 whole eggs

3 egg yolks

Prepare carmel by boiling water and sugar until syrup turns amber in color. Pour into glass/ceramic pie plate, coating bottom and sides evenly. While this is cooling, in blender, mix all filling ingredients until well blended. Then pour into carmel-coated pie plate.

Bake in water bath at 350* for 30 minutes, then 300* for another hour.

Fridge Pickles

2011-07-10T19:55:00.000-05:00

I remember my mom making these when I was younger, but I'm not sure what her recipe was. Guess I should ask :) Our CSA blessed us with an abundance of veggies which I put into our fridge pickles. Always remember to wash your produce before cutting and using it!

3 large cucumbers

2 sweet bell peppers (green or red)

1 onion

1 Tbsp salt
2 tsp celery seed
1/4 cup granulated sugar

1 cup white vinegar

Slice unpeeled cucumbers into a medium sized bowl (or like I did, into a quart mason jar). Finely chop the onion and pepper; add to cucumbers. Sprinkle with salt and celery seed. Cover loosely with plastic wrap and set aside for 1 hour.

In a small saucepan, bring vinegar to a boil then remove immediately from heat. Stir in sugar, stirring until dissolved. Allow to cool, then pour over cucumbers (after they have been sitting for 1 hour).

Mix well; cover and refrigerate for at least 24 hours before serving.

Shaving Cream

2011-07-10T19:48:00.000-05:00

I put together a shaving kit for Mike for Father's Day. He got a safety razor, badger brush, razor stand, and a mug of homemade shaving cream. He loves it!

1/2 cup grated ivory soap (about a third of a bar)
2/3 cup hot water
1 Tbsp borax
2 Tbsp melted coconut oil
3 Tbsp sweet almond oil
20 drops of essential oil (lemon is supposed to soothe razor burn, so that's what I chose)

Dissolve the ivory soap in the hot water - it took a LOT longer than I expected it to. Just keep stirring! Add to a blender or food processor (my small chopper barely held it all, so next time I'll probably double the batch and use my larger processor) with the remaining ingredients and blend until fluffy. Pour into your favorite mug or other repurposed, wide-mouthed container.

Electrolyte Drink Mix

2011-07-10T19:39:00.001-05:00

In other words, make-your-own Pedialyte (or Gatorade). I discovered a variety of links online to make this, and found two favorite blends. Depending on what you have in your cupboard, either of these will help your little one (or not so little one) stay hydrated when sick.

EITHER: 1 packet of Koolade (any flavor) & 6 Tbsp warm honey
OR: 1 packet of Jello (any flavor)

2 quarts water, warm (just to help everything dissolve)
1 t baking soda
1 t salt

Mix everything together in a pitcher and store in the fridge for up to 7 days.

Coconut Milk Chocolate Shake

2011-07-10T19:14:00.000-05:00

While visiting a friend today, I was treated to a great, simple snack: coconut milk blended with frozen berries! It reminded me that several weeks ago, while I was jonesing for something sweet, I made a coconut milk chocolate shake. I was trying to find something to replace a Wendy's Frosty, and while this wasn't exactly a frozen treat, the mouth feel and taste was just what I was looking for.

1 can coconut cream (or coconut milk, if that's all you have on hand)
3 Tbsp unsweetened cocoa powder
2 Tbsp raw honey
handful of ice cubes

Blend everything in a blender on high until smooth. Drink up!

Faux Caprese Salad

2011-06-16T21:12:00.000-05:00

Craving something light? Dairy intolerant? Or just watching your cheese intake? This was a fantastic substitute for Caprese Salad! Avocado has the perfect mouth-feel and mild flavor to replace the mozzarella.

1 large ripe avocado
1 large ripe tomato
1 bunch fresh basil
2 Tbsp good balsamic vinegar

Slice the tomato. Peel and thickly slice the avocado. Layer tomato, avocado, and basil on serving plate. Drizzle with balsamic vinegar.

Garam Masala Chicken Thighs

2011-06-16T21:02:00.000-05:00

Tonight Mike pulled a dry rub out of thin air and didn't measure his ingredients *of course* :) Again, the result was delicious!

1/3 c brown sugar
2 Tbsp garam masala powder
1 tsp ground cloves

Mix everything together and rub over chicken thighs. We had about 4 lbs fresh, boneless, skinless thighs. Grill on medium high for 10 minutes, turn and grill 10 minutes more (or until done).

Wire Hanger Chicken

2011-06-14T19:42:00.000-05:00

Mike invented this yesterday and (as we should all know by know) never uses measuring tools. Which is too bad because it was tasty! Here are his best estimations:

2 lbs chicken breast, cut into strips
1/2 c tomato paste
1/2 c curry paste (he used Masaman)
1/2 c smooth nut butter
1/2 c lime juice
1/4 c coconut aminos (or soy sauce)
1/4 c honey
1 Tbsp rooster sauce (sriracha)
1 tsp salt

Combine tomato and curry paste, apply liberally to chicken and allow to marinate while heating the grill to medium-high. Using wire hangers cut into 6" spears (yes, for real, that's where the name came from), skewer the chicken tandoori-style. Grill chicken for 5 minutes each side, or until done.
While chicken is grilling, mix together the rest of the ingredients for a tasty satay sauce.

Summer Squash Puffs (Hushpuppies)

2011-06-10T22:02:00.000-05:00

1 cup yellow squash, about 2 medium squash, cubed
1 medium onion, chopped
1 egg, beaten
1/3 cup all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
frying oil

Add squash to saucepan and cover with salted water. Cook, covered, 10 to 15 minutes or until tender. Drain, add onion and use a stick blender to chunkily puree (is that a real description?). Combine squash and egg and blend well. Combine flour, cornmeal, baking powder and salt, stir well. Using a small cookie scoop, drop squash mixture into hot oil. Cook until golden brown, turning once.
Serve with homemade ketchup, or bbq sauce.
Makes about 2 dozen.

Homemade Ketchup (Lacto-Fermented)

2011-06-10T21:56:00.001-05:00

2 cups sodium-free tomato paste
1/3 cup raw honey or maple syrup
1/4 cup plus 2 tablespoons fresh whey, divided
2 tablespoons raw apple cider vinegar
2 teaspoon unrefined sea salt
1 teaspoon allspice
1/2 teaspoon ground cloves

Spoon tomato paste into a large mixing bowl and fold in raw honey. Whisk in one-quarter cup whey into the sweetened tomato paste along with apple cider vinegar, sea salt, allspice and cloves. Continue whisking these ingredients together until the paste is smooth and uniform.
Spoon the homemade ketchup into a mason jar, top with remaining two tablespoons whey, cover loosely with cheesecloth and allow to sit at room temperature, undisturbed, for three to five days.
After three to five days, uncover and give it a thorough stir before transferring to the refrigerator. Naturally fermented homemade ketchup will keep for several months in the refrigerator.

Nourished Kitchen

Banana-Zucchini Bread

2011-06-08T21:12:00.003-05:00

We have so many squash from our CSA about to go bad. I've been on the lookout for recipes to use them up, and found this one that we've fallen in love with. It should entice Lily to eat something healthy for a change ;) *Learn from my mistake and don't substitute yellow summer squash for the zucchini!!*

3 eggs
3/4 cup applesauce (or vegetable oil)
2/3 cup packed brown sugar
1 cup white sugar
1 medium/large zucchini (2-3 cups), shredded
2 very ripe bananas, mashed
2 teaspoons vanilla extract
3 to 3 1/2 cups all-purpose flour (depending on humidity and such)
1 tablespoon ground Saigon cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
optional 1 cup chopped nuts, fruit, or chocolate chips

Preheat oven to 325 degrees. Grease two 8x4 inch bread pans or three 12-ct muffin tins. If you want to be positive the bread won't stick, line the bottom of the pans with parchment paper, or line the muffin tins with cups.

In a mixer, beat eggs until light yellow and frothy. Add applesauce (or oil), brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Slowly add in the flour, cinnamon, baking powder, baking soda, and salt. Optionally, add "fun" ingredients and stir just to combine. Divide the batter evenly between the prepared pans or muffin tins.

Bake until a toothpick inserted in the center comes out clean, about 45 minutes for bread pans, 25 minutes for muffins. Allow to cool in the loaf pans on a wire rack before removing and serving with lots of salted butter.

Spaghetti with "Zucchini Noodles"

2011-06-03T00:00:00.000-05:00

I was inspired by this post from a favorite blog and created something that all of us loved!

1 lb ground beef
1 recipe Spaghetti Sauce or your favorite jar of sauce
1/2 c pinenuts, toasted
1 large zucchini, julienned into thin strips
1/4 c grated parmesan cheese

Brown the beef in a deep skillet. Drain, then add spaghetti sauce. If making the homemade version, you can mix it all together in the same skillet you browned your beef in. While this simmers, toast your pinenuts. Add them to your sauce and julienne your zucchini. Add the zucchini and cheese at the same time, about 5 minutes before serving. You don't want the zucchini to cook for too long or it will get mushy.
Salt and pepper to taste.

Spaghetti Sauce

2011-06-02T23:55:00.000-05:00

14 oz can crushed tomatoes
14 oz can tomato puree
1/2 cup Italian Seasoning
1/2 cup sundried tomatoes (packed in oil) chopped up

Mix all together over medium heat until warmed through.

Crockpot Cranberry Chicken Stew

2011-06-02T23:36:00.000-05:00

I've made a cranberry roast before, and LOVED it, so when all I could find in my freezer was chicken, I decided to try this combination. So good, and it ended up reminding me of Dinty Moore stew (but so much tastier!). I'm thinking this would be even better with turkey and sweet potatoes (like Thanksgiving dinner in a crock).

2 chicken breasts, cubed into 2 inch cubes
1/2 cup (1 small) red onion, chopped
2 cups (4 small) potatoes, cubed into 2 inch cubes
1 can whole cranberry sauce (or one recipe of Raw Cranberry Relish or Cran-Orange Relish
2 T coconut aminos (or soy sauce, but we're avoiding soy)

Combine all ingredients in a crockpot on high for 3-4 hours, or low for 6-8 hours.

Mandarin Marmalade

2011-04-29T14:17:00.000-05:00

We had a box of "cutie" mandarin's about to go bad when Mike suggested we make marmalade. After looking at several recipes, we came up with this variation:

about 16 mandarins
1.2 kg sugar (ya, we couldn't figure that one out in cups so we used a food scale)
6 cups of water
Juice of 1 lemon
1 packet liquid pectin (I read that if you have the seeds and pith you can bundle those in cheese cloth and they are full of pectin and will impart it into the marmalade, but our mandarins were seedless)

Peel mandarins. Roughly chop half of the peels in a food processor and set aside. Remove as much of the pith from the oranges as possible (set aside if you'd like to try making this without added pectin).

Cut the mandarins half crosswise and remove the seeds (again, set aside if you prefer no added pectin). Using cheesecloth or a tea-ball, wrap the seeds and pith together tightly.

Add mandarins, peel strips, the parcel of pith and seeds, lemon juice, sugar, and water into a large pot. Stir constantly over medium heat, without boiling, until sugar is dissolved.

If you're trying to use seeds/pith to set your marmalade: Bring to a boil, then reduce heat down to medium and let it bubble away for about 1 hour, stirring occasionally until jell point is reached. Once ready, remove seed/pith ball and discard.
Jell point Testing: Put a saucer in the freezer and chill it. Take it out when ready to test, add a dollop of jam onto saucer. Draw a line on the jam with a knife, if it wrinkles, then the jam is ready. If not, keep boiling the mixture for another 10 minutes and test again.

If you plan on using added pectin: Bring to a rolling boil, then reduce heat to medium. Once it stops boiling, add pectin, bring back up to a rolling boil while stirring constantly. Let it boil for 1 minute, then turn off heat and stir as it starts to cool down.

Pour the marmalade into hot sterilized jars. Seal as soon as the jars are cool enough to handle.

How we sterilized our jars: Preheat oven to 160C. Wash jar with water and dish washing liquid, shake well but no need to pat dry, set on a baking tray and put in the oven. Let it heat for at least 20 minutes. Time it well so you take the jars out of the oven when your marmalade is ready. DO NOT add cold food into hot jar, it will shatter.

Sugie's Salad

2011-04-15T19:04:00.002-05:00

I had this incredible salad at Bunco last night and got the recipe from my friend, Lynette. I've adapted it a little to our situation (Paleo plus CSA). Tastiness!

4 big handfuls of assorted lettuces
2 small cans of mandarin oranges, drained
1/2 red onion, thinly sliced
8 slices of cooked bacon, crumbled
5 slices of swiss cheese, cut into small squares (optional)
1/2 package of sliced almonds

Dressing:
1/3 cup vinegar
3/4 cup coconut oil
1/4 cup honey
1/4 diced red onion
3/4 tsp salt
3/4 Tbsp poppy seeds
1 Tbsp mustard

Toss the salad ingredients in a large bowl. Then, in a separate bowl, combine the dressing ingredients and whisk until well blended. Pour dressing over salad just before serving and toss again.

Carrot Ginger Soup

2011-04-11T20:05:00.000-05:00

My friend Jennifer had me and the littles over for lunch the other day and she served us this tasty soup. I was thrilled that Lily was "peer-pressured" into eating it. She's not a great eater, but is a social eater, and she loved the sweetness the carrots brought. Of course, James loved it.

1 T coconut oil
1 medium onion, diced
8 large carrots, chopped
1 t salt
1/4 t pepper
pinch of cayenne
3 cloves garlic, minced
4 c chicken stock
2 T ginger, grated
1 can coconut milk

Saute oil and onion. Add carrots and salt, cook until carrots are coated in oil. Add pepper, cayenne and garlic, being careful not to let garlic burn. Add stock and ginger. Let simmer until carrots are soft. Roughly stick blend, or pour half of the soup into a blender and return to pan. Bring to a boil, then stir in coconut milk. Jennifer served this with basil as a garnish.

Arugula & Olive Pesto

2011-04-11T19:07:00.003-05:00

We got a big bag of arugula in our CSA this week. This was a great pesto I whipped up this evening to go on top of baked chicken. It was a winner with everyone; Lily ate it with her carrots and James ate it straight from the bowl!

4 cups arugula
1/2 cup best-quality extra virgin olive oil
2 cloves garlic, coarsely chopped
1/4 cup pine nuts
1/2 cup coarsely chopped kalamata olives, or other oil-cured black olive
1/4 cup sundried tomatoes
Freshly ground black pepper to taste

Put everything in your food processor and process until smooth, scraping down the sides of the bowl as necessary. Taste for seasonings adding salt or pepper as desired.

Radish Greens Soup

2011-04-10T20:18:00.001-05:00

We joined a CSA and got our first delivery this week. Because of the hard frost earlier this spring, we got mostly greens: broccoli greens, swiss chard, arugula, mixed lettuce leaves, romain, green onions, radishes (plus greens). Lots of salad for us this week :) Mike went looking for recipes online and found one that we adapted to our pantry. It tasted just like cream of broccoli soup, without any cream! We'll definitely have this again, and with whatever greens we happen to have on hand!

4 tablespoons butter
1 tablespoon olive oil
2 medium potatoes, cubed
1 medium onion, diced
1 clove garlic, diced
4 cups water or chicken broth
2 bunches of radish greens (needn't be an exact amount), rinsed
1 lemon OR 1/4 c white wine vinegar
salt and pepper

In a large pot, heat oil and butter. Add onion and potatoes, cook for about 5 minutes. Add water or broth, the radish tops and 1 teaspoon salt. If using lemon, remove the zest, then juice the lemon and set aside.
Cook until potatoes are soft and greens are wilted, about 10 minutes. Stir in lemon juice and zest (or vinegar). Purée in the pot with a stick blender. Add salt and pepper to taste. Serve hot or cold.
You can garnish it with whatever you have on hand - thin sliced radishes, long green onions, steamed broccoli, etc. Yummy, yummy!

Jamaican Jerk Chicken

2011-03-26T21:46:00.000-05:00

Thanks, cousin Devin, for this recipe. I've made a few changes, as we couldn't quite handle the spiciness of a scotch bonnet, or a habanero!

1 tablespoon ground nutmeg
1 tablespoon ground allspice
1 tablespoon ground ceylon cinnamon
1 tablespoon dried thyme
1 large red onion, chopped
3 garlic cloves
1/2 jalapeno, seeded
1 (2-inch) piece fresh ginger, peeled
1/4 cup extra-virgin olive oil
1 cup freshly squeezed orange juice
1/4 cup coconut aminos (or soy sauce)
1 lime, juiced
2 lbs boneless skinless chicken breasts, cut in half

In a food processor, combine all ingredients except chicken; puree until smooth. Pour into a 1 gallon plastic sealable bag. Add the chicken to the bag and let marinate in the refrigerator for 1 to 2 hours.

Grill on medium high until done.

You can keep the marinade and heat it until hot and thick, then use it as a dipping sauce.

Tortilla Espanola

2011-03-26T20:57:00.001-05:00

3-4 medium potatoes, sliced into "chips" with a mandolin
1 large onion, finely chopped
5-6 eggs
salt to taste
olive oil for frying

Heat the oil in a large frying pan. Make sure that the oil is about 1/4" deep. Fry the potatoes and onion to the oil for about 30 minutes. Stir and flip the mixture to ensure uniform done-ness. There may be some browning of the potato.

Beat the eggs in a large, heat-safe bowl. Add salt. When the potatoes and onion are soft, add them to the eggs. Make sure that the oil stays in the frying pan. Mix well.

Add the potato, onion, egg mixture to the hot frying pan. Smooth it out so it is the same thickness all across the area of the tortilla. Let it brown on the bottom and cook through the bottom half (about 10 minutes).

Put a plate over the frying pan. It is important that the plate be slightly bigger than the frying pan. (Over the sink) flip the frying pan over so the tortilla is on the plate. Slide the tortilla back into the frying pan so the
browned side is facing up. Brown the other side for the same amount of time.

Serve with homemade ketchup or the sauce from the Patatas Bravas - so yummy!

Patatas Bravas

2011-03-26T20:51:00.000-05:00

This is the tastiest Spanish "potato salad" I've ever had! Our friend Alex is Spanish and made this for a potluck we were lucky enough to attend.

3 tablespoons of olive oil
2 tablespoons minced onion
2 cloves garlic, minced
1 1/2 tablespoons Spanish paprika
1/4 teaspoon Tabasco Sauce
1/4 teaspoon ground thyme
1/2 cup ketchup
1/2 cup mayonnaise
4 large Russet potatoes, peeled, and cut to 1-inch cubes
Salt and freshly ground black pepper
1 cup (8 fl. oz) olive oil , for frying
Chopped parsley, to garnish

In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Set aside.

Sprinkle the potatoes lightly with salt and black pepper. In a large skillet fry
the potatoes in 1 cup (8 fl. oz) olive oil until cooked through and golden-
brown, stirring occasionally. (Take care when adding the potatoes to the
saucepan because the oil will splatter due to the salt). Drain the potatoes
on paper towels, check the seasoning, add more salt if necessary, and set it
aside.

Mix the potatoes with the sauce inmediately before serving to ensure that the
potatos retain their crispness. Garnish with chopped parsley and serve warm.

Baconed Brussels Sprouts

2011-03-12T23:22:00.000-06:00

1 lb bacon, cut into 1" pieces
1 lb brussels sprouts, cut in half

Fry the bacon in a large skillet until cooked well. Drain about half of the bacon fat off (reserving for other uses!) and add the sprouts to the pan. Cook on medium for 10 minutes, or until sprouts are soft. Serve while warm.

Original recipe found here.

Indian Meatballs

2011-02-07T13:11:00.003-06:00

2 lbs ground beef
3/4 cup dried unsweetened cranberries, finely diced
6 garlic cloves, minced
1/2 teaspoon sea salt
1/2 tablespoon Garam Masala
Dash of cayenne pepper

3 tablespoons coconut oil (to fry the meatballs in)

SAUCE
6 oz can tomato paste
1 1/2 teaspoons Garam Masala1/2 teaspoon sea salt
1 can coconut milk

Using your hands mix together the meatball ingredients except for the coconut oil. In a large skillet, heat the coconut oil over medium heat. Make sure the pan is nice and hot before you start adding your meatballs. Form golf ball size meatballs and add to the pan. Cook for 3-5 minutes on each side or until brown. Remove the meatballs and set aside.

To the pan drippings add the tomato paste, onions, and spices and whisk together. Slowly add the coconut milk, whisking as you pour. Once the sauce is well mixed, bring to a simmer and let it cook for 3 minutes. Add the meatballs back to the sauce, cover the pan and cook for three minutes. Turn the meatballs over so that they are coated with sauce, cover and cook for another 3 minutes. Serve with a handful of dried cranberries on top.

Almond Milk

2011-02-06T19:51:00.002-06:00

2 c raw almonds

Soak overnight (or at least 6 hours), drain and rinse. Place in a blender with:

approx. 5 c water
1 tsp vanilla
1/8 c honey (I just dip my 1/4 c measuring cup halfway into the honey jar)

Blend until liquified. Strain through cheese cloth, reserving the almond "meal" for various other baking projects ;)

Refrigerate and consume within 7 days.

Coconut Pfannkuchen

2011-02-06T19:45:00.003-06:00

1/2 c coconut oil or butter
9 eggs
1 can coconut milk
3/4 c coconut flour
3/4 c white flour
1/2 t salt
2 t vanilla
4 T honey

Place butter/oil in 9x13 pan in oven preheating to 350 degrees. In blender, mix all other ingredients. Once butter/oil is liquid and oven is preheated, pour mix into pan. Bake for 20-25 minutes. Alternately, you can mix up the batter and pan fry individual german pancakes.
Our favorite toppings are maple syrup, a squeeze of lemon with powdered sugar, sliced peaches or berries, and homemade jam.

Creamy Butternut Squash Soup

2011-01-18T17:47:00.001-06:00

2 tablespoons butter, at room temperature
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium carrot, peeled and chopped into 1/2-inch pieces
3 cloves garlic, minced
3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
6 cups low-sodium chicken stock
1/4 cup chopped fresh sage leaves
Kosher salt and freshly ground black pepper

In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat.
Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook for about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes.
Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste.
Serve as is, or with a bit of bacon on top.

Pork Tenderloin with Cilantro Pesto

2011-01-11T14:41:00.000-06:00

4 tablespoons olive oil
2 teaspoons sesame oil
2 tablespoons rice wine vinegar
2 cloves of garlic, chopped
1 inch fresh ginger, peeled and chopped
2 pounds of pork tenderloin

Pesto:
1 bunch of cilantro, leaves only
2 large garlic cloves
1-inch piece of ginger, peeled and sliced thin
1 tablespoon fish sauce
1/4 cup olive oil (or less, to taste)
1 teaspoon sesame oil (or more, to taste)
1/4 cup almond butter
1 teaspoon honey (optional)
1/2 – 1 cup coconut milk
sea salt to taste

To make pesto:
Blend sauce ingredients in blender or food processor until smooth, adding coconut milk until preferred consistency is reached.

Slice the tenderloin into rounds of 1-inch thickness. Mix oils and vinegar, add garlic and ginger. Marinate the pork slices in a non-reactive glass container for at least 2 hours or overnight, turning at intervals to marinate both sides of the slices.

To cook the pork, heat some coconut oil, lard, or olive oil in a large skillet over medium-high heat. Quickly sear the slices, turning once, until just cooked through. Do not crowd the pan, cook in batches as needed so they sear and don’t steam. Keep each batch warm in a warm oven or covered in foil wrap.

To serve: Put a few slices of pork on a plate with a little bit of pesto on each slice, or serve pesto on the side. (A little pesto goes a long way.)

Browned Butter Crinkles

2011-01-09T18:29:00.000-06:00

2 sticks butter, softened
1 cup sugar
Pinch of salt
3 egg yolks
1 1/2 teaspoon soda
1 1/2 teaspoon vanilla extract
2 1/3 cups flour

Beat the butter and sugar together. Add the egg yolks and salt. Then add the soda and the extract. Fold in the flour. Stir until combined. Form balls the size of walnuts. Chill dough balls for 1 hour in the refrigerator. Dip the top in sugar. Press flat with the bottom of a glass and place on an un-greased cookie sheet. Bake at 350 degrees for 8-10 minutes until lightly golden. Remove from oven and let the cookies stand for 1 minute on the cookie sheet. Remove to a wire rack and cool completely. Frost with browned butter frosting.

Browned Butter Frosting
(This is THE BEST frosting Mike and I have ever tasted. It's sure to break many of our "diet resolutions".)

1/2 stick butter
1/2 teaspoon vanilla
2 cups powdered sugar
1/4 cup heavy cream or more desired consistency

In a small skillet, brown butter over medium heat until golden brown flecks appear. Butter will become a little foamy. Stir now and then to make the butter cooks evenly. Remove from heat and cool slightly. Add powdered sugar, vanilla and cream. Beat on medium high until a creamy texture to your liking forms. Spread onto cooled butter crinkles.

Butternut Squash Soup

2011-01-07T18:27:00.001-06:00

A friend of mine brought this tasty soup to a Christmas potluck and I had to get the recipe. Thanks Colette!

42 oz chicken broth (three 14 oz cans)
1 1/2 lb butternut squash, peeled, seeded, and cut into 1/2 in cubes (about 4 cups)
1 Tbsp minced garlic
2 large tomatoes, diced (one 14 oz can)
2 green or yellow squash, cubed
2 cups cooked cubed or shredded chicken

Bring broth, butternut squash and garlic to a boil in a large pot. Cover, reduce heat and simmer 5 mins or until squash is almost tender. Add tomatoes, other squash and chicken; simmer, uncovered 5 mins or until other squash is tender.
You can serve with garnishes: guacamole, sour cream, cilantro, lime tortilla chips, or whatever your heart desires!

Oreo Balls

2010-12-23T17:08:00.000-06:00

1 package oreo-type cookies (I use HEB's "2wisters" and they're just as good)
1 package cream cheese, softened
1 bag chocolate chips

Crumble the cookies in a food processor. Add the softened cream cheese and process until a lumpy dough forms. Scoop and roll into walnut sized balls, then place on a cookie sheet lined with wax paper. Freeze until solid.

Melt your chocolate and coat the cookie balls. Allow to refrigerate on the wax paper cookie sheet until solid again. Try not to eat all of them in one night.

*SUPER EASY OPTION*
Sometimes when a craving hits and I don't want to take the time to melt chocolate, I'll just throw 1/2 c powdered sugar in a bag and toss the (cold) cookie balls in it to coat them and then eat them :)

"Store Boughten" Sugar Cookies

2010-12-23T11:19:00.003-06:00

My friend Jenny is always making me yummy treats - I think she's trying to fatten me up. Last week she brought me a plate of cookies that I thought were store bought: fluffy and flakey, perfectly cooked, and deliciously frosted. Needless to say, I ate the whole plate before my husband or kids knew they were even delivered. When I found out they were home-made I *had* to get the recipe! She calls them Sour Cream Cookies, but after deciding I don't like sour cream, I had to change the name for myself :)

1 c sugar
1/2 c butter
1 egg
3 1/4 c flour
1/2 tsp salt
1 tsp baking soda
1/2 c sour cream
1 tsp vanilla

Cream sugar and butter, add egg, then remaining ingredients and mix well. Roll to 1/4" thickness and cut with cookie cutters OR roll into a log, refrigerate until firm, then slice into rounds. Bake at 400* for 6-8 min. Cookies should not be browned. Frost.

FROSTING

1/2 c butter
1/2 tsp extract (vanilla, almond, peppermint, whatever!)
3 c powdered sugar
1/4 - 1/2 c milk

Cream butter. Add extract and mix. Add powdered sugar. Add milk 1 Tbsp at a time until desired consistency.

*sidenote* Pet Peeve: people calling store bought things "boughten". Is that even a real word?

Indian Butter Chicken

2010-12-19T15:22:00.002-06:00

This recipe serves about 4 people.

2 x 2 tbsp of pastured, grass-fed butter (or ghee)
4-6 chicken breasts, cut in chunks
2 tsp garam masala
2 tsp paprika
2 tsp ground coriander
1 tbsp grated fresh ginger, or 1/2 tsp powdered ginger
1/4 tsp chili powder (adjust to taste)
1 cinnamon stick
6 bruised cardamon pods
1 can of tomato puree
3/4 cup coconut milk
1 tbsp fresh lemon juice

Heat a pan, add the first 2 tbsp of butter and stir-fry the chicken chunks. You can cook them in 2 batches if your pan is too small.
Remove the chicken from the pan.
Put the second 2 tbsp of butter and slowly heat the spices for a minute or two until you can smell the aroma.
Put the chicken back in the pan and stir so you mix in all the spices with the chicken.
At this point, add the tomatoes and simmer for about 15 minutes. Stir from time to time.
Add the coconut milk and lemon juice and let it simmer for another 5 minutes.
Enjoy without guilt! Garnish with fresh herbs and a stick of cinnamon for extra fanciness points.

Chocolate Mousse

2010-11-17T20:04:00.003-06:00

2 eggs

2 c powdered sugar

1/2 c milk

1/8 t salt

4 oz dark chocolate, finely chopped

6 T unsalted butter, cut into small pieces

1 t vanilla

Whisk eggs, sugar, milk, and salt together in a medium heat-proof, stainless-steel bowl. Set the bowl in a large skillet of barely simmering water and heat, stirring constantly, until the mixture registers 160 degrees on an instant-read thermometer.

Remove from the heat and stir in chocolate, butter, and vanilla. Stir until the chocolate and butter are melted and the mixture is smooth. Set the bowl in a larger bowl of ice water and beat on high speed until the mousse holds a shape. Use immediately or refrigerate for up to 4 days.

I like to use this as my French Silk Pie filling: just spoon into an Oreo-cookie crust and devour! Whipped cream on the pie is optional :)

Breakfast Burritos

2010-11-17T19:15:00.004-06:00

This is kind of a hard recipe to type out - Mike and I threw a bunch of things together without writing down measurements, so you may end up tweaking this for your taste (and to determine the size of your burritos). We used "approximately":

1 lb bacon or sausage, chopped into 1 inch bits

16 oz frozen, shredded hashbrowns

1 dozen eggs

2 c shredded cheese

1 c taco sauce (not seasoning, SAUCE)

16 large tortillas

Prep by putting a large, heat-proof bowl on the counter. You'll be putting each cooked ingredient in there to mix together at the end. If you happen to keep bacon grease on hand, you can cook everything at the same time, in separate pans. If not, start by frying the bacon/sausage. Keep the grease to cook the hashbrowns in. Fry the hashbrowns until golden. Scramble the eggs (with or without bacon grease). Once those three ingredients are cooked and in the bowl, add the cheese and taco sauce.

Steam the tortillas until soft, then fill with about a cup of filling. Roll them up and eat or freeze. If you're going to freeze them, wrap each burrito in a paper towel, then tin foil, then place all in a ziplock bag. Once frozen, reheat in the microwave (after removing the foil) for 2 minutes.

Asian Chicken Salad Pitas

2010-11-06T21:45:00.001-05:00

4 T peanut butter
2 T teriyaki sauce
2 chicken breasts, baked and diced
small can chunked pineapple, drained
1/2 bunch celery, chopped
2 or 3 small apples, chopped
1 red bell pepper, diced
1 small red onion, chopped
pitas (optional)

Mix together pb and teriyaki sauce in the bottom of a large bowl. Dump in other ingredients and stir. Fill pitas with salad, unless doing paleo, then just eat over a green salad.

Asian Peanut Butter Pork

2010-11-06T21:40:00.005-05:00

2lbs pork tenderloin
1 onion, sliced in rings
1/4 cup soy sauce
3 tablespoons white wine vinegar
3 tablespoons water
2 garlic cloves, chopped
1/2 cup creamy natural peanut or other nut butter
2 tablespoons chopped peanuts (garnish; optional)
1 lime, cut in wedges (garnish; optional)

Use a 4-6 quart crockpot. Put onion slices into the bottom of your crockpot. Put the pork on top. Add soy sauce, vinegar, water, garlic, and peanut butter. No need to stir--the peanut butter needs to melt before you can do so. Cover and cook on low for 6 hours, or on high for 4. The pork will be more tender the longer you cook it. 1 hour before serving, flip the meat over in the crockpot to allow the other side to soak up the peanut-buttery goodness. Garnish with chopped peanuts, and serve with steamed rice and lime wedges.

Miso Fish

2010-11-06T21:35:00.003-05:00

3 fillets of white fish
3 T miso
3 T rice wine
2 T vegetable oil

Mix the rice wine and miso together to make a paste. Lay fillets flat on a dish and spread miso mixture on the fillets. Cover and marinate in fridge for 4 hours to overnight.

Heat oil in nonstick skillet over medium high heat. Panfry the fish until both sides are evenly browned, about three minutes per side. Serve with steamed white rice.

Korean BBQ Beef

2010-11-06T21:27:00.003-05:00

Otherwise known as Bulgogi

1 lb beef (boneless top loin or sirloin steak
1/4 c soy sauce
3 T sugar (leave out if "paleo-izing")
2 T sesame oil
1/4 t pepper
3 green onions, finely chopped
2 cloves garlic, chopped

Trim fat from beef. For ease in cutting, partially freeze beef about 1 1/2 hours before cutting. Cut beef diagonally across grain into 1/8 inch slices. Mix remaining ingredients in large bowl. Stir in beef until well coated. Cover and refrigerate minimum of 30 minutes, or overnight to completely flavor the meat. You can also pour it all into a freezer bag and freeze until you want to cook it.

Serve with kimchi and noodles!
Drain beef. Stir fry in skillet or wok over medium heat until brown (2-3 minutes).

Honey-Citrus Chicken Enchiladas

2010-11-02T15:24:00.005-05:00

I had these over at a friend's house and adapted the recipe she gave me to our tastes. Love it!

1/3 cup honey
1/4 cup lime juice
1/2 Tbsp chili powder (or more, depending on how much heat you like)
2 large cloves of garlic, ﬁnely minced
1 lb chicken breasts (about 2 large breasts), grilled and cubed
1 can corn, drained
1 can black beans, drained
8 med flour tortillas
1 cup of Mexican cheese blend, shredded
1 14-oz can of red enchilada sauce
3/4 cup of heavy cream (I've used milk in a pinch)

Preheat oven to 350 degrees F. Spray the sides and bottom of 9x13-inch baking dish lightly with cooking spray.

In a large bowl, whisk the honey, juice, chili powder and garlic. Add the chicken, stir to combine. Allow to marinate 30 minutes to 1 hour in the refrigerator.

In a medium bowl combine the enchilada sauce and the heavy cream.

Steam or "pan-warm" each tortilla, just to warm them up and soften them for rolling.

Drain marinade into the enchilada sauce, holding the chicken back. Spread about 1/2 cup of the marinade mixture in the bottom of the oiled baking dish.

Add corn and beans to chicken. Spoon mixture onto tortillas and roll tightly, placing seam side down in pan. After rolling all tortillas, pour the remaining marinade mixture over the top of all the enchiladas. Sprinkle with cheese.

Bake for 10 to 15 minutes, until the cheese is melted and bubbly and starting to brown on top.

Grape Salad

2010-10-22T23:32:00.003-05:00

My sister had this salad at one of her bridal showers. I've tweaked it a little, just for my taste.

4 lbs red or black grapes
8 oz cream cheese
8 oz plain yogurt
1/2 c sugar
1 t vanilla
1/2 c brown sugar
1/2 c chopped pecans

Wash grapes, de-stem, and set aside to dry. Blend first four ingredients in a food processor until smooth.Mix grapes and sauce in a bowl.

Half an hour before serving, sprinkle on brown sugar and pecans and mix in.

Chocolate Pavlova

2010-10-20T23:23:00.002-05:00

MERINGUE:
6 large egg whites
2 cups superfine sugar
3 tablespoons unsweetened cocoa powder, sifted
1 teaspoon balsamic or red wine vinegar
2 ounces dark chocolate, finely chopped

TOPPINGS:
2 cups heavy cream, to be whipped
4 cups berries (any kind will do)
1 to 2 ounces dark chocolate for shaving

Prepare the pan: Preheat the oven to 350 degrees F and line a baking sheet with parchment. Draw a 9-inch-diameter circle on the paper with a pencil, tracing a round cake tin that size. Flip the paper over so your meringue doesn't touch the pencil marks - you'll still be able to see the circle.

Make the meringue: Beat the egg whites with a mixer until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.

Add the chocolate: Sprinkle the cocoa, vinegar and then the chopped chocolate over the egg whites. Gently fold everything with a rubber spatula until the cocoa is thoroughly mixed in.

Shape the meringue: Secure the parchment to the baking sheet with a dab of meringue under each corner. Mound the meringue onto the parchment within the circle, smoothing the sides and the top with a spatula.

Bake the meringue: Place in the oven, then immediately turn the temperature down to 300 degrees F and cook for one to one and a quarter hours. When it's ready, it should look crisp and dry on top, but when you prod the center you should feel the promise of squidginess beneath your fingers.

Let it cool: Turn off the oven and open the door slightly; let the chocolate meringue disk cool completely in the oven. When you're ready to serve, invert onto a big flat bottomed plate and peel off the parchment. Top with freshly whipped cream, then berries, then shaved chocolate and even an optional sprinkle of powdered sugar.

Christmas Caramels

2010-10-20T23:07:00.003-05:00

Coconut oil
1/4 c water
1 1/2 c sugar
1/4 c light corn syrup
1 c heavy cream
5 T unsalted butter
1 t fine fleur de sel (or I've used Kosher salt)
1/2 t pure vanilla extract

Line a 8x8 pan with parchment paper, allowing it to drape over 2 sides, then brush lightly with oil. In a deep saucepan (6" wide by 5" deep) combine water, sugar and corn syrup, and bring to a boil over medium-high heat. Boil until golden brown. Don't stir - just swirl the pan!
Meanwhile, in a small pot, bring the cream, butter and salt to simmer over medium heat. Turn off heat and set aside.
When the sugar mixture is done, turn off the heat and slowly add the cream mixture to it.Be careful - it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mix reaches 248 degrees on a candy thermometer.
Very carefully, pour the caramel into the prepped pan and refrigerate for a few hours, until firm.
When the caramel is cold, pull from the pan on to a cutting board and cut into 1" by 2" pieces. Wrap in wax paper.
Yields about 40 pieces.

Christmas Morning Struesel

2010-10-20T23:01:00.003-05:00

TOPPING:
1/3 c sugar
1/4 c brown sugar
2 t cinnamon
1/2 t nutmeg
1/2 t cloves

CAKE:
1 c sugar
1/2 c butter, softened
8 oz sour cream or plain yogurt
2 eggs
1 t vanilla
2 1/4 c flour
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt

1 c fruit, frozen (I usually use raspberries)

Preheat oven to 350 degrees. Mix struesel in a small bowl, set aside. Mix each cake ingredient in, one at a time, until well mixed (except fruit). Pour h1/2 batter into 2 greased bread pans. Sprinkle in fruit and half of the topping. Pour in the rest of the batter, top with the remaining topping. Bake for 45 minutes, serve warm.

Boneless Leg of Lamb

2010-10-20T22:47:00.000-05:00

5 lb leg of lamb, boneless
3 cloves garlic, crushed
2 t dry oregano
2 t dry thyme
2 t dry rosemary
1/2 c olive oil
1/2 c lemon juice
2 c dry red wine (I used cooking wine)
1/4 t pepper

Combine dry ingredients in a small bowl. Rub garlic and spice mix all over the lamb. Put the lamb in a large ziploc bag and pour in the liquids. Squeeze out the air from the bag and seal it. I put it all in another ziploc bag so it couldn't leak. Marinate in the fridge overnight.

Remove the lamb from the fridge one hour before cooking. Preheat the oven to 450 degrees. Drain the marinade and pat the lamb dry. With the lamb on a rack in a roasting pan, sprinkle with 2 t salt and 1/2 t pepper. Stick a thermometer into the meat.

Roast the lamb for 20 min at 450 degrees, then reduce the heat to 325 degrees. Continue cooking until desired internal temperature is reached:

Rare: 130 degrees
Medium Rare: 140 degrees
Medium: 155 degrees
Well Done: 165 degrees

Let stand for 10 minutes before cutting.

Tzatziki (Yogurt Sauce)

2010-10-20T22:45:00.001-05:00

Ok, I'm guessing on this one because this is what Mike wrote down:

"yogurt, mint, cucumber, sour cream. shred cucumber, mix some sour cream, mint and yogurt to taste. add salt. let rest."

I'm pretty sure that means:

4 oz plain yogurt (greek would be best)
4 oz sour cream
1 cucumber
handful of fresh mint, finely chopped
1/4 t salt

Peel and shred the cucumber. Strain the pulp, then squeeze between paper towels (you want very little added moisture). In a small bowl mix yogurt, sour cream, mint; add cucumber. Taste, add salt, taste, maybe add more salt. Let rest.

Falafel

2010-10-18T21:45:00.001-05:00

1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Salt
Pepper
Oil for frying

Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans. Drain chickpeas, and place in pan with fresh water, and bring to a boil. Allow to boil for 5 minutes, then let simmer on low for about an hour. Drain and allow to cool for 15 minutes.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour. Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Serve hot.

Pumpkin Chocolate Chip Cookies

2010-10-18T21:38:00.002-05:00

1 c pumpkin
1 c sugar
1/2 c applesauce
1 egg
2 c flour
2 t baking powder
2 t cinnamon
1/2 t salt
1 t milk
1 t baking soda
1 T vanilla
2 c chocolate chips
1/2 c chopped walnuts

Preheat oven to 350 degrees. Combine pumpkin through egg. In a separate bowl, stir together flour through salt. In a small bowl dissolve baking soda in milk. Combine milk with wet ingredients, then add dry ingredients. Stir in chocolate and walnuts.

Scoop onto greased baking sheet and bake for 14 minutes, rotating halfway through.

Baklava

2010-10-18T21:01:00.003-05:00

1 lb pistachios or walnuts (or a mix of both), coarsely ground
1/2 t ground cinnamon
1 c zwieback crackers or breadcrumbs
4 sticks unsalted butter, melted
16 sheets phyllo dough (thawed, if frozen), cut in half

SYRUP:
3 c sugar
1 1/2 c water
8 oz honey
1 T fresh lemon juice

Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the nuts, cinnamon and ground crackers in a bowl.

Brush a 9-by-13-inch baking dish with some of the butter. Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel). Sprinkle a quarter of the nut mixture over the dough. Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.

Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter. Cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern. Bake until golden, about 1 hour.

Meanwhile, make the syrup: Bring the sugar, honey and 1 1/2 cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes. Add the lemon juice and boil 2 more minutes, then let cool slightly.

Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight. Garnish with nuts.

Butterhorn Rolls

2010-10-18T20:56:00.002-05:00

Makes 32 rolls

2 Tablespoons dry yeast, heaping
1/3 cup warm water
9 cups flour, divided
2 cups warm milk
1 cup butter, melted
1 cup sugar
6 eggs
2 teaspoons salt
3-4 Tablespoons butter, melted

In stand mixer, dissolve yeast in water. Add 4 cups flour, milk, butter, sugar, eggs and salt. Beat 2 minutes or until smooth. Add enough remaining flour to form a soft dough. Knead in mixer until sides of bowl are clean, then knead two more minutes. Place in a greased bowl, turning dough once to grease top. Cover and let rise in a warm place until doubled (1-3 hours).

Punch dough down and divide into four equal parts. Roll each part into a 12-inch circle and brush with melted butter. Cut each circle into 8 pie-shaped wedges. Roll up each wedge for wide edge to tip of dough and pinch to seal. Place rolls, top down, on baking sheets and either bake, or freeze. (If freezing, once frozen, place in freezer bags and keep frozen until needed.)

To bake: Take out as many frozen rolls as you’ll need and place them on a greased baking sheet. Thaw for five hours or until doubled in size. Bake at 375 degrees until lightly browned. Brush with melted butter as soon as they come out of the oven. Remove and serve immediately or cool on wire racks.

Kitchen Sink Sweet Potato Casserole

2010-10-18T20:01:00.004-05:00

Aptly named because everything but the kitchen sink goes in!

4 1/2 c cooked and mashed sweet potatoes
1/2 c butter, melted
1/3 c milk
1 c white sugar
1/2 t vanilla
2 eggs, beaten

TOPPING:
1 c brown sugar
1/2 c flour
1/3 c butter, cold
1 c chopped pecans
1 c mini marshmallows

Preheat oven to 350 degrees. Grease a 9x13 baking dish.
In a large bowl, mix together all ingredients (except topping). Spread mixture into the baking dish. In a small bowl, mix together brown sugar and flour. Cut in cold butter so mixture is crumbly, then stir in pecans. Sprinkle mixture over sweet potatoes.
Bake for 20 minutes, then top with marshmallows and bake 5 more minutes (or until golden).

Cran-Orange Relish

2010-10-18T19:53:00.003-05:00

12 oz bag cranberries
1 c sugar
1 c orange juice
orange zest
1 orange, supremed and diced
3/4 c walnuts, toasted

Combine first four ingredients in a saucepan over medium heat until thick. Take off of the heat and mix in last two ingredients. Chill before serving.

*Mixing leftover relish with softened cream cheese turns this into a great spread for leftover turkey sammies!

Raw Cranberry Relish

2010-10-18T19:45:00.003-05:00

2 c sugar
1 whole orange, cut in quarters
1 bag cranberries

Dump in a food processor and chop until combined!

Good Eats Turkey

2010-10-18T19:25:00.008-05:00

1 14-16 lb frozen young turkey

FOR THE BRINE:
1 gallon vegetable stock
1 c kosher salt
1/2 c packed light brown sugar
1 T black peppercorns
1 1/2 t allspice berries
1 1/2 t chopped candied ginger
1 gallon heavily iced water

FOR THE AROMATICS:
1 red apple, quartered
1/2 onion, quartered
1 cinnamon stick
1 c water
4 sprigs rosemary
6 sage leaves
Canola oil, for coating

2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Ranger Cookies

2010-09-12T22:58:00.003-05:00

I adapted this recipe from the Better Homes & Gardens cookbook. I was looking for a good oatmeal cookie recipe that I could add dark chocolate and shredded coconut to. I think any "add-ins" can be used (nuts, dried fruits, chocolate, etc) totaling 2 or 3 cups - for example next time I'll use 1 cup chocolate chips, 1 cup coconut, and 1/2 c dried cranberries - to keep the dough's consistency right.

1/2 c butter, softened
1/2 c sugar
1/2 c packed brown sugar
1/2 t baking powder
1/4 t baking soda
1 egg
1 t vanilla
1 1/4 c flour (I used my home-ground wheat flour)
1 c rolled oats (I used a 9-grain mix)
1 c shredded coconut
1 c dark chocolate chips (I used Dove's single origin chips)

Preheat oven to 375. In a large mixing bowl beat butter with an electric mixer for 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda; beat until combined. Beat in the egg and vanilla. Add the flour. Using a wooden spoon, stir in coconut and chocolate chips (or whatever add-ins you're using).
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake about 8 minutes or until edges are golden brown. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool. Makes about 54 cookies.

Garlic Butter Spread

2010-09-06T20:11:00.002-05:00

During high school I worked at a not-to-be-named take & bake pizza chain ;) The garlic butter they spread on the cheese bread is so yummy! Now that I live in Houston, where this pizza chain is nowhere to be found, I had to break out my Top Secret recipe to get my fix.

1 c butter, softened
1 T minced garlic
1/4 c grated parmesan cheese
1 T garlic salt
1 t italian seasoning
1/1 t ground black pepper
1/4 t ground paprika

Combine in a small bowl, mix until smooth. Refrigerate. Serve on bread or cook your chicken/steak/shrimp in it!

Broccoli Salad

2010-09-06T20:05:00.002-05:00

6 c broccoli, broken into bite size pieces
1 lb bacon, cooked and crumbled
1 small red onion, finely chopped
2 c shredded mozzerella cheese
1 c sunflower seeds
1 c dried cranberries

Mix everything together in a large bowl. In a separate bowl, combine:

3 T apple cider vinegar
3/4 c sugar

Mix these until the sugar is dissolved, then add:

1 1/2 c mayonnaise

Whisk until smooth, then pour over salad. Toss and serve. This is best eaten the same day it is made. If you save it and refrigerate it, the dressing makes the bacon soggy.

Raw Food "Cookies"

2010-09-06T19:50:00.002-05:00

Mike works in New Mexico one week out of every month, so he flies in and out of Durango, Colorado twice a month. While he's there, he often visits a market called Nature's Oasis. They sell products from Turtle Lake Refuge which are delicious! He brought me home some "Phat Nettle Oaties" after his last trip, and I couldn't resist deconstructing and making my own!

1/2 c rolled oats
1/3 c walnuts, chopped
1/3 c dried figs, chopped
1 T honey
1 T tahini
1/4 t cinnamon

Throw everything in the food processor and chop until it's uniformly crumbly. It won't look like it will stick together, but it will. Shape into racquetball-sized cookies. Eat right away, or wrap in plastic wrap and refrigerate.
This recipe can easily be doubled or tripled!

Kimchi Burgers

2010-09-06T19:27:00.003-05:00

1/2 cup drained kimchi, chopped finely
1 1/2 teaspoons soy sauce
1/4 teaspoon pepper
1 lb ground beef or ground turkey
4 hamburger buns or leaf lettuce to wrap around burger

Combine ground beef, kimchi, soy sauce, and pepper. Form into patties (about 4). Grill or pan fry. Serve!

Donuts

2010-08-04T22:29:00.004-05:00

Yield: Makes about 16 doughnuts
Active Time: 1 hr
Total Time: 3 hrs

1 cup whole milk
2 tablespoons granulated sugar
1 teaspoon salt
1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons)
2 tablespoons warm water
3 1/2 to 3 3/4 cups all-purpose flour plus additional for dusting
About 10 cups vegetable oil
2 large eggs, lightly beaten
Confectioners sugar for dusting

*Eat these the same day you fry them, or they'll just taste like sugared bread and not crispy donuts*

Bring milk to a simmer in a 1-quart heavy saucepan, then remove from heat and stir in granulated sugar and salt. Cool milk to lukewarm (about 90 degrees F). Once milk is cool, dissolve yeast in warm water in a small bowl, stirring until creamy, then let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with fresh yeast.) Pour milk mixture into a large bowl (I used my stand mixer) and add 3 1/2 cups flour, 2 tablespoons oil, eggs, and yeast mixture. It will make a very soft dough. If necessary add more flour, 1/4 cup at a time, to keep dough from sticking, until smooth and elastic, 5 to 8 minutes. Transfer dough to another large bowl and sprinkle lightly with additional flour, then cover bowl with a clean kitchen towel and let dough rise in a warm draft-free place until doubled in bulk, about 1 1/2 hours.

Turn out dough onto a floured surface and roll out with a floured rolling pin until 1/2 inch thick. Cut our donuts using whatever shape you're looking for. I used a shotglass to make donut-holes. Cover doughnuts with another kitchen towel and let rise in a warm place 30 minutes. While doughnuts rise, heat 3 inches oil (about 10 cups) in a deep 4-quart pot until it registers 375 degrees F on thermometer. Fry four at a time, turning occasionally, until puffed and golden brown, about 2 minutes per batch. Transfer as cooked to paper towels to drain. Serve warm, dusted with confectioners sugar. You could also use an icing bag to fill them with jam of your choice.

Stroganoff Meatballs

2010-07-29T18:20:00.005-05:00

9 meatballs
1 can cream of chicken soup
1/2 can evaporated milk
1/2 cup sour cream (I used homemade yogurt)
dash of garlic powder (optional)
1.5 cups pasta (or however much your family will eat)

Preheat oven to 350. Place thawed meatballs in a 9x9 pan and into the oven while you mix up the sauce. Combine the last 4 ingredients well, adding more milk if you prefer a looser sauce. Pour over the meatballs and let bake while you cook the noodles. Serve the meatballs and sauce over the pasta with a side of cranberry sauce.

Crockpot Hawaiian Chicken

2010-06-06T12:47:00.003-05:00

4-6 chicken breasts
1 can crushed pineapple
1 bottle bbq sauce

Combine chicken, pineapple and bbq sauce in crockpot. Cook on low 6-8 hours or high 3-4 hours. Serve over rice or steamed veggies.

Fried Rice

2010-06-06T12:41:00.003-05:00

1 scrambled egg
1 garlic clove
1 c prepared rice, cold (leftover rice works wonderfully)
3 T soy sauce
1/2 c frozen or fresh peas

Scramble egg in oil with garlic. Add ice and soy sauce, stir fry until well mixed. Add peas, allow to heat thoroughly.

You can also add leftover ham or chicken, and green onions if you like.

Alfredo Pork Medallions

2010-06-06T12:34:00.003-05:00

1-lb pork tenderloin, cut into 1/2-inch-thick slices (or 1-lb pork chops)
4 oz cream cheese, cubed
1/3 c chicken broth
1/4 c balsamic vinaigrette
1/4 c parmesan cheese
1 T lemon juice
1 cup fresh or frozen peas
2 T chopped fresh basil (optional garnish)
16 oz cooked egg noodles

Cook meat in small amount of oil, 2 minutes on each side or until lightly browned. Add rest of ingredients except for peas; stir until cream cheese is melted and well blended. Add peas; cook until sauce is thickened and meat is cooked through.
Sprinkle with basil and serve over egg noodles.

Yellow Curry

2010-06-06T12:31:00.002-05:00

1/4 c yellow curry paste
1 can coconut milk
1 c cubed chicken
1/2 c cubed potato (about 1 large potato)
1/4 c sliced carrots
1/4 c chopped onion
3 T peanuts (optional)
1/2 c water

Stir-fry past with half of the coconut milk; when mixed, add rest of milk and bring to boil. Add meat and cook until almost done. Add potato, carrot, onion, peanut, and water, and cook until vegetables are soft. Taste before seasoning. Serve with Jasmine rice or steamed veggies.

Chili-Parmesan Chicken Nuggets

2010-06-06T12:27:00.000-05:00

1/4 cup Kraft 100% grated Parmesan cheese
2 teaspoons chili powder
6 small boneless, skinless chicken breast halves, cut into 2 inch cubes

PREHEAT oven to 400°F.
MIX cheese and chili powder in pie plate. Add chicken; turn to coat all sides evenly.
PLACE chicken in shallow baking dish.
BAKE 20 to 25 minutes or until chicken is cooked through.

Katzu Pork

2010-06-06T12:24:00.001-05:00

4 boneless pork loin chops
Salt and pepper
Flour (about 1/4 C)
1 Egg, beaten
1 1/2 C panko

Katsu Sauce:
1/4 C ketchup
2 Tbsp worchestershire sauce
1 Tbsp soy sauce
1 tsp brown sugar
1 tsp Dijon mustard

Pound each cutlet with a meat mallet until 1/4 in thick. Salt and pepper both sides of the pork chop then dredge the pork cutlet in flour and shake off the excess. Then coat the chop in beaten egg and bread with panko. Repeat for each cutlet.
Heat 1/4 in of oil in a skillet over medium high heat. Place the pork chops in the hot oil and fry each side until golden brown, about 3 to 5 minutes per side. Drain on paper towel and pat off the excess oil. Cut into bite size pieces before serving. Serve with rice and katsu sauce.

Pad Thai

2010-06-06T12:19:00.001-05:00

1/2 cup tamarind

1/2 cup fish sauce

1/3 cup brown sugar (or white)

Melt together over low heat. Add:

1 tsp (at a time) chili powder or paprika

…tasting with each new tsp.

Let sauce rest while preparing other ingredients.

2 oz chicken breast, cubed (or 7 peeled shrimp) per serving

16 oz rice noodles, soaked in cold water just until al dente

one egg per serving (this amount of sauce and noodles should serve 6-8)

1-2 T ground peanuts per serving

1 c bean sprouts per serving (optional)

garlic chives for garnish (optional)

sliced lime for serving

Follow these steps carefully and the best Pad Thai you've ever had will be the one you've just made! Keep the sauce pot warm on another burner next to your wok. Keep a bowl of water handy too, if things get to hot in the wok you can sprinkle the water on it to slow it down.

Heat a large wok over high heat until very hot, to the point of smoky.
Add a splash of oil, about 3-4 tablespoons.
If you are making chicken Pad Thai, add the chicken first, cook, stirring vigorously, until it's half way done, about 1-2 minutes, then add a tablespoon or two of the sauce to flavor the chicken, and a pinch of garlic if you're using it.
Add the noodle, about 2 loosely packed cups for one portion is my standard, and then a ladle (about ¼ cup) of warm sauce. Stir rigorously, keep everything moving in the wok, and cook the noodle until soft. Remember to break up the noodle and don't let it lump together. If the sauce evaporates too quickly and your noodle isn't quite ready, sprinkle a bit of water and keep stirring. Add a bit of oil if the noodle still stubbornly sticks together.
When the noodle is ready (taste it to be sure), push it up to one side of the wok and crack an egg into the middle. Let it set for 10-15 seconds and toss everything all together.
Add the shrimp meat (if using), ground peanuts, bean sprouts. Keep things moving. Add more sauce if it looks a little pale.
When the shrimps are done, shouldn't take more than a minute, add a handful of Garlic Chives. Turn the heat off, and quickly give the wok a good stirring to mix everything together.
Add the finished Pad Thai to a plate and serve to your first lucky dinner guest. Give the used wok a quick rinse with warm water, wipe off any excess bits of food with a warm towel, then put the wok back on to the fire.

As soon as it heats back up to a smoking point, you're ready to do another portion. Repeat this process until all your dinner guests are fed.

Stuffed French Toast

2010-06-06T11:50:00.000-05:00

Mandarin Orange Cream Cheese:
15 oz can drained mandarin oranges
3 packages (1 1/2 lbs) softened cream cheese
6-8 Tablespoons powdered sugar
Cream together and refrigerate overnight.

Strawberry (or Raspberry) Butter:
10 oz frozen strawberries (or raspberries), thawed
2 sticks (1 cup) softened butter
1 1/2 cups powdered sugar
Cream together and refrigerate overnight

Obviously, that makes a ton of cream cheese and butter, but Mike really likes the butter on waffles and the cream cheese on bagels, so it's ok to have lots of it! Or use a small can of mandarin oranges (I believe it's 11 oz) and 2 packages of cream cheese for a smaller supply.

French Bread Coating:
2 eggs
1/2 cup milk
1 Tablespoon sugar
1/8 teaspoon salt
1 teaspoon vanilla
Blend, then pour into a shallow dish for coating.

Using french bread, cut 2-inch thick slices on the diagonal. Then cut a "pocket" for the filling (I cut almost all the way through, like you would a roll that you were going to make into a sammie). I stuffed 2 or 3 tablespoons of the cream cheese mixture into it then, but you could wait until after you fry the french bread for less of a gooey mess. Put the bread into the "coating" dish and let it sit on each side for a minute or two - this gave it a really creamy yummy mouth feel. Then pan fry it until crispy, serve with the butter and maple syrup or (more) powdered sugar!

Homemade Stuffing

2010-05-13T14:12:00.003-05:00

1 loaf bread, cut into cubes and dried overnight
2 cubes butter
1 small yellow onion, chopped finely
1 small bunch celery, chopped finely
1 T sage
salt and pepper to taste

Preheat oven to 350. In saucepan, melt butter and saute onion and celery until carmelized. Dump bread cubes and butter mixture into bowl to combine; spread on a foil lined baking tray. Sprinkle with sage, salt and pepper. Bake for 15-20 minutes, stirring occasionally.

Mashed Sweet Potatoes

2010-05-13T14:11:00.000-05:00

3 1/2 lbs peeled, quartered sweet potatoes
2/3 c milk
2 T butter
1/2 t salt
1/4 t pepper

Boil sweet potatoes in lightly salted water to cover for 20 to 25 minutes. Drain. In a small saucepan heat milk and butter until butter melts. Beat sweet potatoes with mixer on low speed, adding salt and pepper. Gradually beat in milk mixture until fluffy. Serve with sauce from Herb-Roasted Pork Roast.

Herb-Glazed Pork Roast

2010-05-13T14:02:00.000-05:00

1 3-lb boneless pork roast
1 1/4 c chicken broth
1/2 c white wine (or chicken broth)
1/2 c apple juice or apple cider
1 T dijon mustard
1 t dried thyme
1 t dried marjoram
1/4 t pepper

2 t cornstarch
1 tablespoon peach or apricot preserves

Place roast in large resealable plastic bag set in bowl. For marinade, mix broth, wine, apple juice, mustard, thyme, marjoram and pepper. Pour over roast; seal bag. Marinate in fridge 6 hours or overnight, turning occasionally. Drain, reserving 1 1/2 cups of marinade. Cover and chill reserved marinade.
Place roast on rack in shallow roasting pan. Roast in 325* oven for 1 1/4 hours (or until thermometer in center of roast registers 150*).
Meanwhile, for sauce, in saucepan stir reserved marinade into cornstarch; whisk in preserves. Cook and stir until bubble; cook and stir 2 minutes more. Brush roast 2 or 3 times with sauce after 1 hour of roasting. Cover roast with foil; let stand 15 minutes. The temp of the roast after standing should be 160*. Bring remaining sauce to boiling. Serve roast with sauce and Mashed Sweet Potatoes.

Gramma Barrus's Pfannkuchens

2010-05-11T17:00:00.003-05:00

1/2 stick butter
6 eggs
1 c milk
1 c flour
1/2 t salt
1 t vanilla
3 T sugar

Put butter in 9x13 pan in oven preheating to 350 degrees. In blender, mix all other ingredients. Once butter is melted and oven is preheated, pour mix into pan. Bake for 20-25 minutes. Alternately, you can mix up the batter and pan fry individual german pancakes.
Our favorite toppings are more butter, powdered sugar and a squeeze of lemon, or sliced peaches, or maple syrup, or jam.

Chicken Lo Mein

2010-05-11T16:55:00.001-05:00

1/2 lb spaghetti
1/4 cup asian salad dressing (your favorite will work)
1 lb chicken cut into strips
2 cloves garlic, minced
2 cups frozen mixed veggies (I always have the oriental mix on hand)
1/2 c chicken broth
1 T peanut butter
1/4 c soy sauce
2 T cilantro (optional)
2 T chopped peanuts

Cook spaghetti while heating dressing in a wok or large skillet. Add chicken and garlic; stir-fry 3 minutes. Add veggies, broth and peanut butter; stir-fry 3 more minutes or until meat is cooked through.
Drain spaghetti, add to skillet; mix well. Sprinkle with cilantro and peanuts and serve.

Almond Flour Pie Crust

2010-05-03T20:46:00.004-05:00

Makes two 12" pie crusts.

2 cups all-purpose flour, plus extra for rolling
1/2 cup finely ground blanched almonds or almond flour
1 teaspoon salt
1 heaping teaspoon brown sugar
1 cup (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
4 to 6 Tbsp ice water, very cold

Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled.

Combine flour, almonds, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.

Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

Add filling to the pie.

If using the second crust on top:
Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.

Pear Pie

2010-05-03T13:02:00.004-05:00

a la Aunt Jackie

10 inch pie crust
Mix:
1/2 T lemon juice
1/4 c sugar
1 c + 2 T flour
Pour over:
6 large pears, peeled & sliced
Put the crust in the pie plate, pour in pear mixture. Top with:
1/2 c sugar
1/2 c flour
1/2 t cinnamon
3 T butter (crumbled across the top)

Bake at 425 degrees for 10 minutes, then lower temperature to 325 and bake for 30 more minutes.

Panang Curry

2010-05-03T12:58:00.003-05:00

1/4 c Panang curry paste*
1 can coconut milk
2 1/4 c chicken, pork or beef
1/2 c water
kaffir lime leaves
fresh chilies

*for a milder curry, half the amount of curry paste!

Stir-fry past with half of the coconut milk; when mixed, add rest of milk and bring to boil. Add meat plus water and cook until done. sprinkle with lime leaves and chilies. Taste before seasoning. Serve with Jasmine rice or steamed veggies.

Masman Curry

2010-05-03T12:51:00.005-05:00

1/4 c Masman curry paste
1 can coconut milk
1 c cubed chicken
1/2 c cubed potato (about 1 large potato)
1/4 c sliced carrots
1/4 c chopped onion
3 T peanuts (optional)
1/2 c water

Stir-fry past with half of the coconut milk; when mixed, add rest of milk and bring to boil. Add meat and cook until almost done. Add potato, carrot, onion, peanut, and water, and cook until vegetables are soft. Taste before seasoning. Serve with Jasmine rice or steamed veggies.

Creamy Shrimp Alfredo

2010-05-03T12:23:00.002-05:00

You can also substitute the seafood of your choice (tilapia, halibut, salmon) for the shrimp. Whatever you've got handy in the freezer!

1/2 lb linguine
2 T balsamic vinaigrette dressing
1/2 lb shrimp (or fish)
3 cloves garlic
6 oz cream cheese, softened
3/4 c chicken broth
1/4 c parmesan cheese

Cook the pasta. Heat dressing in large skillet on medium heat. Add shrimp, cook for 2-3 minutes (until done) adding garlic for the last minute. Remove shrimp with slotted spoon; set aside.

Add cream cheese and broth to skillet, cook until cream cheese is completely melted (stirring often). Add shrimp and half of parmesan. Add drained pasta to skillet; toss to coat. Sprinkle with remaining parmesan and serve.

Crepes with "Blintz"

2010-05-03T12:16:00.002-05:00

I'm not sure if "Blintz" is a real topping, or just the word my family used for the tasty cream cheese filling in crepes :) Either way, tastiness!

CREPES:
1 1/2 c flour
2 c milk
3 T melted butter
2 T sugar
2 eggs
1/2 t vanilla
1/2 t baking powder
1/2 t salt

BLINTZ FILLING:
1 c cottage cheese
8 oz cream cheese, softened
1/4 c powdered sugar
1/4 t vanilla

Mix filling by hand (it should be a little chunky). Set aside while you cook the crepes. Heat the filling int he microwave until hot. Fill crepes, serve with fruit or preserves on top of rolled crepes. We really like peaches or strawberries on ours. Sprinkle with powdered sugar.

Crockpot Cranberry Beef

2010-05-03T11:59:00.003-05:00

2-3 lb beef or pork roast or stew chunks
1 Tbsp dried onion flakes (or 1 medium yellow onion, diced)
2 Tbsp soy sauce
1 16 oz can whole berry cranberry sauce (or 2 cups homemade cranberry sauce)

Place meat in the crockpot (frozen is fine), and add the onion and soy sauce. Spread the cranberry sauce over the top of the meat (it will "melt" into and around the meat as it cooks). Cover and cook on low for 6 hours or high for 4 hours. If you cook it on high, you may need to cut the meat apart about an hour before it's finished, just to help it soften up and soak up more sauce.

Italian Seasoning

2010-04-26T13:19:00.003-05:00

3 T each: dried basil, oregano, garlic powder
2 T each: dried thyme, rosemary, marjoram
1 T black pepper, red pepper flakes

Mix it up in a ziplock baggie and use as called for in recipes!

(I make huge batches of it for my homemade spaghetti sauce.)

Oven Omelet

2010-04-26T13:09:00.004-05:00

a la Aunt Jackie (Thanks!)

Small note - if you do the full recipe, bake it in a jelly roll pan (you know, like 13x26 or however big cookie sheets are), if you half the recipe, a 13x9 works great, and a quarter recipe fits well in a 9x9 pan.

4 oz cream cheese, softened (I microwave it 'cuz that's how I roll)
3/4 c milk
2 T flour
1/4 t salt
12 eggs

Toppings: (or make up your own!)
2 T dijon mustard
1 1/2 c shredded cheddar cheese
1 1/2 c finely chopped ham
1/4 c chopped green onion

Preheat oven to 375. Whisk cream chees & milk until smooth & lump free. Add flour & salt, whisk to combine. In med bowl, whisk eggs then add cream cheese mixture and mix well. Spray pan with non-stick spray and pour egg mixture in. Bake 30-33 minutes (1/2 recipe: 25-28 min, 1/4 recipe: 20-23 minutes) or until puffy & golden. Remove from oven.

Immediately spread with dijon mustard. Sprinkle with cheese, ham & green onion (or other toppings you choose). Let stand for 5 minutes to melt cheese.

Green Curry Beef

2010-04-26T13:06:00.004-05:00

1 lb beef sirloin steak, cut into strips
1 can coconut milk
1 T green curry paste
2 T fish sauce
1 T sugar (optional)
1 onion, quartered
1 c frozen peas
2 medium tomatoes, quartered
1 cup loosely packed fresh basil leaves

In dutch oven or wok, brown steak. Remove and set aside. In same pan, add coconut milk and heat over high heat. Stir in green curry, fish sauce, sugar and onion. Cook 2-3 minutes, stirring occasionally. Add peas and tomatoes, bring to a boil, then simmer until onions are transluscent. Add beef and heat through, about 3 minutes. Stir in basil until wilted, then serve with Jasmin rice or steamed veggies.

Red Curry Pork/Chicken

2010-04-26T12:49:00.004-05:00

2 T oil
1 1/2 T red curry paste
1 can coconut milk
1 lb pork or chicken, cut into bite size pieces
2 t sugar (optional)
2 t fish sauce
1 red bell pepper, sliced
10 large basil leaves, chopped

Heat the oil in wok or deep frying pan over medium heat. Add curry paste and simmer until dissolved. Stir in coconut milk and allow to heat up. Add meat and simmer for 4 or 5 minutes. Add sugar, fish sauce and bell pepper. Simmer until meat is cooked through. Add basil, season to taste and serve with cooked Jasmin rice or steamed veggies.

Crockpot Blackbean Chicken Burritos

2010-04-26T12:41:00.003-05:00

Dump into a crockpot:

3-4 chicken breasts
1 can corn (drained)
1 can black beans (drained)
8 oz salsa
1 packet taco seasoning
1 can chicken broth

Cook on high 3-4 hours or low 4-6 hours. Half an hour before serving, shred the chicken and add:

1 cup sour cream
1 cup shredded cheese (cheddar or monterey jack)

Heat through, then serve with tortillas, more cheese, lime wedges, guacamole, etc...

Meatballs

2010-04-26T12:37:00.003-05:00

1 pound ground beef
1/2 cup Italian Breadcrumbs
1/4 cup grated Parmesan
1 medium onion
1 clove garlic
salt and pepper to taste

Mix all ingredients (except water). Gradually add water until mixture is moist but not so that meatballs fall apart. Shape meatballs and place on cookie sheet. Broil until outside is slightly brown on one side (about 7 minutes) and then turn and broil the other side. Cool before freezing.

To serve, heat sauce (spaghetti, bbq, sweet & sour, whatever) while thawing meatballs in the microwave (about 2 minutes). Then add meatballs to sauce and heat through.

Crockpot Yogurt a la Powdered Milk

2010-04-23T17:19:00.003-05:00

Inspired by this recipe.

Into a very clean crockpot, mix:
2 quarts reconstituted powdered milk
1/2 c. dry powdered milk
2 T non-flavored gelatin
Set on low, leave for 2.5 to 3 hours (until the temperature of the milk reaches 180 degrees). Once at 180 degrees, turn off the crockpot and allow the milk to cool down to 116 degrees. Once cooled, turn your oven on to preheat (doesn't matter what temperature) while you follow the next step.
In a separate, very clean container, whisk together:
4 oz plain yogurt, with live cultures
1 cup of cooled milk
Then add it back to the crockpot and mix well.
Turn off the oven (it should just be warm inside) and place your crockpot (base and all if it's easy) into the oven to sit for 8 hours or overnight.
I used whole milk yogurt, which separated into a cream top! Wow!Then I spooned it into clean mason jars and put in the fridge. We'll mix in fruit or honey each time we get a bowl of yogurt, so we don't mess with that beautiful texture!

Quick Taco Soup

2010-04-23T11:17:00.002-05:00

1 lb browned hamburger
1 can corn, not drained
1 can black beans, not drained
1 can chicken broth
1 cup salsa
1 packet taco seasoning

Heat all ingredients together in a pot. Serve with frito chips, sour cream, cheese, sliced lime, and cilantro.

I Hate April Fool's Day...

2010-04-01T17:53:00.006-05:00

...and playing yet *another* practical joke on me won't change my mind.
My hubs loves April Fool's. So does the rest of his family. Which was fine and dandy when we lived close to them, because he could "fool" them, and they could "fool" him, and I wasn't involved. Now that we're in Houston, nearly 1200 miles away, I am the target.
Now I'm no Scrooge, I love fun and silly things on April Fools Day (for dinner I made meatloaf "cupcakes", frosted them with mashed potatoes, and topped them with a cherry tomato - which would have been more realistic if I'd had red tomatoes on hand): But I don't like mean jokes or lies disguised as an April Fool's surprise (like "Honey I got in a car wreck and am in the hospital" or the myriad of "I'm engaged" or "I'm pregnant" status changes on Facebook). I decided years ago that on April 1st, I wouldn't believe a thing anyone told me.
This year I reminded Mike how much I hate April Fool's and was sure I wouldn't be tortured. Wrong! Because if *he* loves something, and I don't, he takes that as a challenge to change my mind. Well, screwing with my computer and changing settings so I can't check my email or reconcile our budget sure doesn't change my mind. In fact, it just infuriates me. And since I'm pregnant, it makes me cry.
I hate April Fool's Day, and I'm having a hard time not hating the people who love it.

*update* I found an article on LDS.org about "lightmindedness" and just realized it fits well with my distaste for these kinds of "jokes". Check it out!

Teriyaki Chicken

2010-03-26T20:47:00.002-05:00

6 boneless skinless chicken breasts
1/3 cup honey
1 T cooking oil
2 T dry mustard
3 T soy sauce
1 t ginger root (grated)
1 minced garlic clove

Place chicken in ziploc bag. Melt honey in microwave and mix in remaining ingredients. Pour over chicken, seal and freeze.
To serve, place in baking dish and cook covered in oven for 1 hour at 350 F.
OR place in crock pot on high for 4 hours or low for 6 hours.
OR BBQ!

Curried Chicken

2010-03-26T20:45:00.002-05:00

6 boneless skinless chicken breasts
2 T butter
1 cup honey
1/3 cup mustard
3/4 t salt
1 T curry powder

Place chicken in ziploc bag. Microwave butter and honey in a medium bowl until melted. Add mustard, salt and curry to honey mixture. Stir and pour over chicken. seal and freeze.
To serve: Place in baking dish and bake covered at 350 F for 1 hour.
OR place in crock pot on high for 4 hours or low for 6 hours.
OR BBQ!
Serve with rice.

Mini Meatloaves

2010-03-26T20:40:00.001-05:00

3/4 c ketchup
3 T brown sugar
3/4 t dry mustard
1 egg, beaten
3 t Worchestershire sauce
2 cups Chex cereal, crushed
2 t onion powder
1/2 t seasoned salt
1/2 t garlic powder
1/4 t pepper
2 lbs raw ground beef

In a large bowl, combine ketchup, brown sugar and dry mustard. Set aside 1/3 cup of this mixture for the topping. Add all other ingredients to remaining mixture. Mix well. Press meat mixture into 12 muffin cups (about 1/3 cup each). Flash free loaves in muffin tins. Remove from pan and place in freezer bags. Include topping in a small freezer bag.
To serve: Thaw and bake on a baking sheet at 375 for 20-25 min. Spoon topping over loaves and bake 10 minutes longer or until meat is no longer pink.

Self-Reliance

2010-03-19T12:23:00.000-05:00

"Self-reliance means using all of our blessings from Heavenly Father to care for ourselves and our families and to find solutions for our own problems. Each of us has a responsibility to try to avoid problems before they happen and to learn to overcome challenges when they occur. How do we become self-reliant?
We become self-reliant through obtaining sufficient knowledge, education, and literacy; by managing money and resources wisely, being spiritually strong, preparing for emergencies and eventualities; and by having physical health and social and emotional well-being." - Julie B. Beck, Relief Society general president

Deodorant

2010-03-17T13:36:00.006-05:00

1/3 cup arrowroot powder
1/3 cup baking soda
10 drops of antibacterial essential oil (tea tree, lavender, or eucalyptus)
10 drops of antifungal essential oil (tea tree, peppermint, sandalwood, or eucalyptus)
5 tablespoons coconut oil
Mix everything up in a bowl until it forms a thick paste. Transfer to your storage container and then allow 24 hours to ’set up’. You can use an old deodorant container or a shallow, wide-mouthed jar, applying the deo with your fingertips.