Tomato and Artichoke Soup
4 tablespoons butter
1 large onion chopped
1-2 cloves of garlic
1/2 teaspoon dried thyme
15 oz. can artichokes (not marinated) or 1/2 bag frozen Trader Jo's artichokes
28 oz. can chopped tomatoes
6 cups chicken broth (not chicken bullion)
1/2 teaspoon salt
1/2 teaspoon black pepper
In a large sauce pan heat butter and sauté onion for 5 minutes, until soft. Add garlic and thyme, sauté for 1 minute. Add artichokes, tomatoes, chicken broth, salt, and pepper. Cover and simmer for 30 minutes.
Tuesday, July 14, 2015
Mulligatawny Soup
Mulligatawny Soup
6 tablespoons butter
3 celery stalks, thinly sliced
3 carrots, thinly sliced
1 medium onion, chopped
1 tart apple, peeled, chopped
1 tablespoon curry powder
1 tablespoon flour
6 cups chicken stock
2 chicken breasts, cooked and diced
1/2 cup cream (whipped, lite, whatever you want)
salt and pepper to taste
basmati rice
Melt butter in heavy pot over low heat. Add celery, onion and carrot. Sauté until tender, stirring frequently. Add apple and sauté another minute or so. Add curry and flour. Slowly stir in the stock. Add chicken and cream. Cook on low for at least 15 minutes. Serve over rice.
6 tablespoons butter
3 celery stalks, thinly sliced
3 carrots, thinly sliced
1 medium onion, chopped
1 tart apple, peeled, chopped
1 tablespoon curry powder
1 tablespoon flour
6 cups chicken stock
2 chicken breasts, cooked and diced
1/2 cup cream (whipped, lite, whatever you want)
salt and pepper to taste
basmati rice
Melt butter in heavy pot over low heat. Add celery, onion and carrot. Sauté until tender, stirring frequently. Add apple and sauté another minute or so. Add curry and flour. Slowly stir in the stock. Add chicken and cream. Cook on low for at least 15 minutes. Serve over rice.
Heavenly Pumpkin Soup with Whole Wheat Croutons
Heavenly Pumpkin Soup with Whole Wheat Croutons
3 tablespoons softened butter
1 tablespoon brown sugar
1/2 teaspoon cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 tablespoons melted butter
2 (14 1/2 oz.) cans chicken broth
1 (15 oz.) can pumpkin puree
1 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon pepper
1 cup heavy cream
Preheat the oven to 400 degrees. Combine butter, sugar, and cinnamon. Spread on slices of bread and bake for 8 to 10 minutes, until crunchy and bubbly. Cool and cut into 8 triangles. Sauté onion in butter until softened. Add 1 can of chicken broth. Bring to a boil and let simmer, covered, for 15 minutes. When cool enough to handle, puree soup until smooth in a blender (or with an immersion blender). Return the mixture to the saucepan. Add remaining broth, pumpkin, salt, cinnamon, ginger, and pepper. Stir and bring to a boil. Cover and simmer for 10 minutes. Stir in whipping cream and top with croutons.
3 tablespoons softened butter
1 tablespoon brown sugar
1/2 teaspoon cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 tablespoons melted butter
2 (14 1/2 oz.) cans chicken broth
1 (15 oz.) can pumpkin puree
1 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon pepper
1 cup heavy cream
Preheat the oven to 400 degrees. Combine butter, sugar, and cinnamon. Spread on slices of bread and bake for 8 to 10 minutes, until crunchy and bubbly. Cool and cut into 8 triangles. Sauté onion in butter until softened. Add 1 can of chicken broth. Bring to a boil and let simmer, covered, for 15 minutes. When cool enough to handle, puree soup until smooth in a blender (or with an immersion blender). Return the mixture to the saucepan. Add remaining broth, pumpkin, salt, cinnamon, ginger, and pepper. Stir and bring to a boil. Cover and simmer for 10 minutes. Stir in whipping cream and top with croutons.
Bran Flax Muffins
Bran Flax Muffins
recipe from Allrecipes
Yield 15 servings
1 1/2 cups all-purpose flour
3/4 cup ground flax seed
3/4 cup oat bran
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup skim milk
2 eggs, beaten
1 teaspoon vanilla extract
2 tablespoons vegetable oil
2 cups shredded carrots
2 apples, peeled, shredded
1/2 cup raisins (or Craisins)
1 cup chopped mixed nuts (optional)
Preheat oven to 350 degrees. Grease muffin pan or line with paper muffin liners. In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla, and oil; mix until just blended. Stir in the carrots, apples, raisins, and nuts. Fill prepared muffin cups 2/3 full with batter. Bake at 350 degrees for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
recipe from Allrecipes
Yield 15 servings
1 1/2 cups all-purpose flour
3/4 cup ground flax seed
3/4 cup oat bran
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup skim milk
2 eggs, beaten
1 teaspoon vanilla extract
2 tablespoons vegetable oil
2 cups shredded carrots
2 apples, peeled, shredded
1/2 cup raisins (or Craisins)
1 cup chopped mixed nuts (optional)
Preheat oven to 350 degrees. Grease muffin pan or line with paper muffin liners. In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla, and oil; mix until just blended. Stir in the carrots, apples, raisins, and nuts. Fill prepared muffin cups 2/3 full with batter. Bake at 350 degrees for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Lemon Cheese Braid
Lemon Cheese Braid
Yield 12-14 servings
1 package (1/4 ounce) active dry yeast
3 tablespoons warm water (110 to 115 degrees)
1/4 cup sugar
1/3 cup milk
1/4 cup butter or margarine, melted
2 eggs
1/2 teaspoon salt
2-1/2 to 3 cups all-purpose flour, divided
FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1/2 cup sugar
1 egg
1 teaspoon grated lemon peel
ICING:
1/2 cup confectioners' sugar
2 to 3 teaspoons milk
1/4 teaspoon vanilla extract
In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add sugar,milk, butter, eggs, salt, and 2 cups flour; beat on low speed for 3 minutes. Stir in enough of the remaining flour to form a soft dough. Knead on a floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, beat filling ingredients in a mixing bowl until fluffy; set aside. Punch dough down. On a floured surface, roll into a 14 inch by 12 inch rectangle. Place on a greased baking sheet. Spread filling down center third of rectangle. On each long side, cut 1 inch wide strips, 3 inch into center. Starting at one end, fold alternating strips at an angle across filling. Seal end. Cover and let rise for 30 minutes. Bake at 375 degrees for 25 to 30 minutes or until golden brown. Cool. Combine icing ingredients; drizzle over bread.
Yield 12-14 servings
1 package (1/4 ounce) active dry yeast
3 tablespoons warm water (110 to 115 degrees)
1/4 cup sugar
1/3 cup milk
1/4 cup butter or margarine, melted
2 eggs
1/2 teaspoon salt
2-1/2 to 3 cups all-purpose flour, divided
FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1/2 cup sugar
1 egg
1 teaspoon grated lemon peel
ICING:
1/2 cup confectioners' sugar
2 to 3 teaspoons milk
1/4 teaspoon vanilla extract
In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add sugar,milk, butter, eggs, salt, and 2 cups flour; beat on low speed for 3 minutes. Stir in enough of the remaining flour to form a soft dough. Knead on a floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, beat filling ingredients in a mixing bowl until fluffy; set aside. Punch dough down. On a floured surface, roll into a 14 inch by 12 inch rectangle. Place on a greased baking sheet. Spread filling down center third of rectangle. On each long side, cut 1 inch wide strips, 3 inch into center. Starting at one end, fold alternating strips at an angle across filling. Seal end. Cover and let rise for 30 minutes. Bake at 375 degrees for 25 to 30 minutes or until golden brown. Cool. Combine icing ingredients; drizzle over bread.
Sunday, July 12, 2015
Cereal Stuff
This delicious treat is a must during the Christmas season. My mom always made it during the holidays and it has become a favorite with my kids as well. It is very hard to resist the gooey, sweet, crunchy goodness. I think it might be impossible to eat just one handful of this addictive snack. You've been warned!
Cereal Stuff
8 oz. Corn Chex
8 oz. Rice Chex
8 oz. whole raw almonds
1 1/2 c. corn syrup
1 1/2 c. sugar
2 cubes butter
1 1/2 t. vanilla
Combine cereals and almonds in a large bowl and set aside. In a medium saucepan combine corn syrup, sugar, butter and vanilla. Bring to a boil and let boil 2 minutes. Pour syrup over cereal and mix well. Spread mixture on a large cookie sheet and bake at 250 degrees for 20 minutes.
Cereal Stuff
8 oz. Corn Chex
8 oz. Rice Chex
8 oz. whole raw almonds
1 1/2 c. corn syrup
1 1/2 c. sugar
2 cubes butter
1 1/2 t. vanilla
Combine cereals and almonds in a large bowl and set aside. In a medium saucepan combine corn syrup, sugar, butter and vanilla. Bring to a boil and let boil 2 minutes. Pour syrup over cereal and mix well. Spread mixture on a large cookie sheet and bake at 250 degrees for 20 minutes.
Pot Roasted Pork
This pork roast boasts terrific flavor and makes the perfect Sunday dinner on a cold fall or winter evening. Delicious!
Pot Roasted Pork
5 lb pork roast
salt and pepper
1 clove garlic, slivered
2 medium onions, sliced
2 bay leaves
1 whole clove
1/2 c. hot water
2 T. soy sauce
Generously sprinkle roast with salt and pepper and place in crock pot. Add remaining ingredients. Cook on high for 6 hours. Alternately, you can bake in a covered pot in the oven at 300 degrees for 3-4 hours.
Pot Roasted Pork
5 lb pork roast
salt and pepper
1 clove garlic, slivered
2 medium onions, sliced
2 bay leaves
1 whole clove
1/2 c. hot water
2 T. soy sauce
Generously sprinkle roast with salt and pepper and place in crock pot. Add remaining ingredients. Cook on high for 6 hours. Alternately, you can bake in a covered pot in the oven at 300 degrees for 3-4 hours.
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