We often have a traditional roast, potatoes and carrots Sunday dinner. The result is usually lots of leftover roast that I need to use up. I found this recipe a few years ago and have used it ever since when looking for an easy, delicious way to use up some leftovers.
Leftover Roast Beef Barley Soup
Serves 12
1 c. chopped carrot
1/2 c. chopped celery
1/2 c. chopped onion
1 T. butter
8 c. beef broth (or a combination of leftover gravy, broth, and/or water)
2-3 c. chopped, cooked boneless beef roast
1 (14.5 oz) can diced tomatoes, undrained
1/2-1 c. quick-cooking barley
1 t. salt
1/2 t. pepper
1/2 t. dried basil
1/2 t. dried oregano
1/2 c. frozen peas
1. In a large stock pot, saute carrot, celery and onion in butter until translucent.
2. Add the broth, beef, tomatoes, barley, salt, pepper, basil and oregano; bring to a boil.
3. Reduce heat, cover and simmer for 20 minutes, or until barley is tender, stirring occasionally.
4. Add the peas and simmer, uncovered, for 5 minutes.
Thursday, October 13, 2011
Caramel Apples
The other day my kids came home from school hungry (as usual) and complaining that we had nothing good to eat (as usual). Enter brilliant mom (me!) who happens to have both a fun, kid-pleasing recipe and all the ingredients to make said recipe a reality. Caramel apples saved the day!
We actually used this recipe as a dipping sauce for sliced apples instead of dipping whole apples. It worked great!
Caramel Apples
from Cooking Light, October 2010
16 wooden sticks
16 small apples, chilled
2 c. granulated sugar
1/2 c. light-colored corn syrup
1/2 c. water
2 c. half-and-half
2 t. vanilla extract
1/4 t. salt
1. Push wooden sticks into the top of chilled apples. Return apples to the refrigerator until caramel is ready for dipping.
2. Place sugar, corn syrup, and water in a large saucepan; boil, stirring until dissolved. Boil, without stirring, 9 minutes or until light golden.
3. Combine half-and-half, vanilla, and salt; slowly stir into pan. Boil until cany thermometer reaches 235 degrees (45 minutes), stirring frequently.
4. Pour caramel into a bowl sitting in a hot water bath. Swirl apples in caramel, and place on baking sheet lined with wax paper.
Calories 221; Fat 3.7 g
We actually used this recipe as a dipping sauce for sliced apples instead of dipping whole apples. It worked great!
Caramel Apples
from Cooking Light, October 2010
16 wooden sticks
16 small apples, chilled
2 c. granulated sugar
1/2 c. light-colored corn syrup
1/2 c. water
2 c. half-and-half
2 t. vanilla extract
1/4 t. salt
1. Push wooden sticks into the top of chilled apples. Return apples to the refrigerator until caramel is ready for dipping.
2. Place sugar, corn syrup, and water in a large saucepan; boil, stirring until dissolved. Boil, without stirring, 9 minutes or until light golden.
3. Combine half-and-half, vanilla, and salt; slowly stir into pan. Boil until cany thermometer reaches 235 degrees (45 minutes), stirring frequently.
4. Pour caramel into a bowl sitting in a hot water bath. Swirl apples in caramel, and place on baking sheet lined with wax paper.
Calories 221; Fat 3.7 g
Baked Oatmeal with Apples & Cranberries
This is one of my favorite fall (or anytime) recipes. I got it from a friend several years ago who is a fantastic cook.
Baked Oatmeal with Apples & Cranberries
1/2 c. vegetable oil (or applesauce)
1 c. brown sugar (1/2 c works great)
2 eggs
3 c. quick oats (uncooked)
2 t. baking powder
1 t. salt
1 t. cinnamon
1 c. milk
1 apple, peeled and chopped
1/2 c. dried cranberries
Mix oil, sugar and eggs in a large mixing bowl with whisk. Add oats, baking powder, salt, cinnamon and milk. Stir together well. Stir in fruit. Pour into lightly greased 9" square baking pan. Bake at 350 degrees for 30 minutes. Serve warm with milk.
Baked Oatmeal with Apples & Cranberries
1/2 c. vegetable oil (or applesauce)
1 c. brown sugar (1/2 c works great)
2 eggs
3 c. quick oats (uncooked)
2 t. baking powder
1 t. salt
1 t. cinnamon
1 c. milk
1 apple, peeled and chopped
1/2 c. dried cranberries
Mix oil, sugar and eggs in a large mixing bowl with whisk. Add oats, baking powder, salt, cinnamon and milk. Stir together well. Stir in fruit. Pour into lightly greased 9" square baking pan. Bake at 350 degrees for 30 minutes. Serve warm with milk.
Wednesday, October 12, 2011
Chicken and Dumplings
We tried this the other night for dinner and loved it. It has good flavor and is really yummy to come home to on a chilly night. To ease prep time the night of, I prepared the broth (see step#1) the day before and had it in the fridge ready to go.
Chicken and Dumplings
adapted from Taste of Home Oct. 2011
6 c. reduced-sodium chicken broth
3 bay leaves
5 fresh thyme sprigs
4 garlic cloves, peeled
1/4 t. crushed red pepper flakes
1 c. chopped carrots
1 c. chopped celery
1 T. olive oil
1 T. butter
3 garlic cloves, minced
2 T. all-purpose flour
1 c. frozen peas
3 c. rotisserie chicken, shredded
1/4 c. half and half
Dumplings:
1 c. all-purpose flour
1 1/2 t. baking powder
1/2 t. salt
1/2 c. buttermilk
1 egg, lightly beaten
2 T. minced chives (optional)
1. In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain and set aside.
2. In a Dutch oven, saute carrots and celery in oil and butter until tender. Add minced garlic; cook 1 minutes longer. Stir in flour until blended; gradually add prepared broth. Bring to a boil; cook 2 minutes or until thickened, stirring frequently.
3. Add peas; return to a boil. Cook 3-5 minutes or until peas are tender. Stir in chicken and cream; heat through.
4. For dumplings, combine the flour, baking powder, and salt in a large bowl. In another bowl, combine buttermilk and egg; stir into dry ingredients just until moistened.
5. Drop by tablespoonfuls onto simmering chicken mixture. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Garnish with chives if desired.
Chicken and Dumplings
adapted from Taste of Home Oct. 2011
6 c. reduced-sodium chicken broth
3 bay leaves
5 fresh thyme sprigs
4 garlic cloves, peeled
1/4 t. crushed red pepper flakes
1 c. chopped carrots
1 c. chopped celery
1 T. olive oil
1 T. butter
3 garlic cloves, minced
2 T. all-purpose flour
1 c. frozen peas
3 c. rotisserie chicken, shredded
1/4 c. half and half
Dumplings:
1 c. all-purpose flour
1 1/2 t. baking powder
1/2 t. salt
1/2 c. buttermilk
1 egg, lightly beaten
2 T. minced chives (optional)
1. In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain and set aside.
2. In a Dutch oven, saute carrots and celery in oil and butter until tender. Add minced garlic; cook 1 minutes longer. Stir in flour until blended; gradually add prepared broth. Bring to a boil; cook 2 minutes or until thickened, stirring frequently.
3. Add peas; return to a boil. Cook 3-5 minutes or until peas are tender. Stir in chicken and cream; heat through.
4. For dumplings, combine the flour, baking powder, and salt in a large bowl. In another bowl, combine buttermilk and egg; stir into dry ingredients just until moistened.
5. Drop by tablespoonfuls onto simmering chicken mixture. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Garnish with chives if desired.
Apple Muffins
We went apple picking Saturday on an unusally warm day for October in New England. It was in the 80's! We brought home a bushel of Cortland and Macoun apples. So naturally I've been making lots of apple related goodies as well as enjoying lots of fresh apples to eat. This recipe is very moist and delicious. The perfect apple muffin!
Apple Muffins
makes 12 muffins
adapted from King Arthur Flour recipes
1 cup whole wheat flour
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 Tbsp cinnamon
1/4 cup butter at room temperature
1/4 cup unsweetened applesauce
1/2 cup white sugar
1/4 cup brown sugar
1 egg
1 cup buttermilk
2 apples, peeled, cored, and coarsely chopped
1. In a small bowl, mix together the flours, baking powder, baking soda, salt and cinnamon. In a large bowl, cream the butter, applesauce and sugars. Add the egg and beat until fluffy.
2. Mix in the buttermilk gently (don’t overmix or the buttermilk will curdle). Stir in the flour mixture gently and fold in the apples.
3. Pour the batter into 12 muffin cup liners (you can sprinkle the tops with an additional 1/4 cup brown sugar if you want a special treat). Bake at 400 F for 15-20 minutes. Allow the muffins to cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Apple Muffins
makes 12 muffins
adapted from King Arthur Flour recipes
1 cup whole wheat flour
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 Tbsp cinnamon
1/4 cup butter at room temperature
1/4 cup unsweetened applesauce
1/2 cup white sugar
1/4 cup brown sugar
1 egg
1 cup buttermilk
2 apples, peeled, cored, and coarsely chopped
1. In a small bowl, mix together the flours, baking powder, baking soda, salt and cinnamon. In a large bowl, cream the butter, applesauce and sugars. Add the egg and beat until fluffy.
2. Mix in the buttermilk gently (don’t overmix or the buttermilk will curdle). Stir in the flour mixture gently and fold in the apples.
3. Pour the batter into 12 muffin cup liners (you can sprinkle the tops with an additional 1/4 cup brown sugar if you want a special treat). Bake at 400 F for 15-20 minutes. Allow the muffins to cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Thursday, October 6, 2011
Butternut, Bacon, Spinach and Feta Pizza
We tried this recipe last Friday night--wow! The perfect fall pizza has been found. I loved all the flavors. They were perfect together. I wish I had a piece to munch right now....yum.
Butternut, Bacon, Spinach & Feta Pizza Recipe
Ingredients: from gimme some oven
Preheat the oven to 400°F (200°C). In a large bowl, toss together the squash, onion, and 2 tablespoons olive oil, then spread the mixture in a single layer on a baking sheet. Season with salt and pepper. Roast in the oven for about 30 minutes, stirring and turning the vegetables about halfway through.
Brush the remaining 2 tablespoons olive oil over the top of the pizza crust. Leaving a 1″ border for crust, toss the Mozzarella cheese evenly over the center of the crust. Layer with spinach, then bacon, and the squash/onion mixture (breaking up the onions if needed). Then sprinkle the top with feta cheese.
Bake pizza according to recipe/package instructions. Or bake for 10-12 minutes, until crust is slightly golden and the Mozzarella is melted. Slice and serve immediately.
Butternut, Bacon, Spinach & Feta Pizza Recipe
Ingredients: from gimme some oven
- 1 butternut squash, peeled, cored and diced into 1/2″ cubes
- 1 small red onion, peeled and quartered
- 4 Tbsp. olive oil
- kosher salt and freshly-ground black pepper
- 1 medium pizza crust
- 1 cup shredded Mozzarella cheese
- 2 cups loosely-packed baby spinach
- 6 slices lean bacon, cooked and diced into 1/2″ pieces
- 1/3 cup crumbled ATHENOS feta cheese
Preheat the oven to 400°F (200°C). In a large bowl, toss together the squash, onion, and 2 tablespoons olive oil, then spread the mixture in a single layer on a baking sheet. Season with salt and pepper. Roast in the oven for about 30 minutes, stirring and turning the vegetables about halfway through.
Brush the remaining 2 tablespoons olive oil over the top of the pizza crust. Leaving a 1″ border for crust, toss the Mozzarella cheese evenly over the center of the crust. Layer with spinach, then bacon, and the squash/onion mixture (breaking up the onions if needed). Then sprinkle the top with feta cheese.
Bake pizza according to recipe/package instructions. Or bake for 10-12 minutes, until crust is slightly golden and the Mozzarella is melted. Slice and serve immediately.
Friday, June 3, 2011
Homemade Ice Cream Cones
What is the perfect fun summer kitchen activity with your kids? Make your own ice cream cones! I can't wait to try these!
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