Lentil Soup
By Nadine Bailey
1 cup dry lentils
1-2 cups dry beans (optional)
1 cup chopped green pepper
2 teaspoons chicken bouillon (or 1-2 cubes)
2 teaspoons snipped fresh sage or ½ teaspoon dried sage, crushed
1/8 teaspoon ground red pepper
2 cloves garlic, minced
6 oz fully cooked smoked sausage, quartered lengthwise and sliced
Fresh chopped vegetables (optional)- can include: eggplant, sqash, zuccini, carrots
IF USING BEANS (if you’re just using lentils you can skip this step):
Soak beans: Overnight or Boil in water for 2 minutes, cover with lid and soak for at least 1 hour. Rinse and drain.
Place beans and remaining ingredients in a slow cooker or in pot. Add water until beans are just covered. Cover and cook on low 8-10 hours, high 4-6 hours, until beans are soft.
If using stove top, after adding all ingredients cover with 6-8 cups of water for every cup of lentils; Cover and cook on medium heat. Once it starts to boil, reduce heat and stir every 5 minutes or so to prevent from burning. Cook until lentils (and beans) are soft, ~ 1 hour.
Saturday, February 6, 2010
Broccoli Cheddar Soup
Broccoli Cheddar Soup
By Kelly Galbraith
1 1/2 C Chicken broth
1/2 C chopped onion
1/2 C. chopped celery
1/2 C. grated carrots
2 C. chopped broccoli
2TBS butter
2T flour
1/2 tsp salt
1/4 tsp pepper
1 C. milk
1/2 C shredded cheddar cheese
In saucepan combine chicken broth, onion, celery, carrots, and broccole. Bring mixture to a boil. Reduce heat, cover and simmer 10 mins until veggies are cooked.
In another saucepan (I always just add it to the veggie pot) melt butter. Blend flour and salt and pepper. Add the milk all at once. stir over heat until all flour lumps dissapear and then add veggie mixture. Add cheese. Cook until thoroughly heated and all cheese is melted.. (just a hint the carrots look like cheese...don't be fooled!!) Serves 3 or 4.
(I always double or triple the recipe, and the actual amounts of all things vary every time that I make this, but it is delicious and I have tricked Mike into thinking that it is super heathly.!!!
By Kelly Galbraith
1 1/2 C Chicken broth
1/2 C chopped onion
1/2 C. chopped celery
1/2 C. grated carrots
2 C. chopped broccoli
2TBS butter
2T flour
1/2 tsp salt
1/4 tsp pepper
1 C. milk
1/2 C shredded cheddar cheese
In saucepan combine chicken broth, onion, celery, carrots, and broccole. Bring mixture to a boil. Reduce heat, cover and simmer 10 mins until veggies are cooked.
In another saucepan (I always just add it to the veggie pot) melt butter. Blend flour and salt and pepper. Add the milk all at once. stir over heat until all flour lumps dissapear and then add veggie mixture. Add cheese. Cook until thoroughly heated and all cheese is melted.. (just a hint the carrots look like cheese...don't be fooled!!) Serves 3 or 4.
(I always double or triple the recipe, and the actual amounts of all things vary every time that I make this, but it is delicious and I have tricked Mike into thinking that it is super heathly.!!!
Bread (to be served with soup)
BREAD DOUGH
by Melissa Corry
2 1/2 cups Warm Water (110 degrees)
1/3 cup Oil
1/3 cup Honey
1 tbsp Yeast
1 tbsp salt
7 cups flour
DIRECTIONS
Place water in mixer. Add oil and honey and blend. (if you put the oil in first and then use the same measuring cup the honey comes out much easier) Add yeast and 1 cup of flour. Blend on low speed. While running add 3 more cups of flour. Continue blending and add salt. Continue blending and add remaining 3 cups of flour. Turn Mixer up one speed and blend for 10 minutes. Remove bowl from mixer and cover with a towel and let rise till bulging out of bowl – about 1 to 1 1/2 hours. Refer to what you want to make now.
BREAD
Dump dough onto lightly floured surface and punch down. Cut into two pieces and shape in the size of a loaf. Place in greased loaf pan and place a towel over pans. Allow to rise until double in size about an hour. Place in oven at 350 degrees for 25 to 30 minutes. Brush melted butter on the top of the loaf as soon as you take it out. Enjoy. Makes 2 loafs.
ROLLS
Dump dough onto lightly floured surface and punch down. Cut into two pieces and roll the first piece into a large circle about 16 inches in diameter. Brush melted butter across the surface of the dough. With a pizza cutter cut 12 pieces the same you would a pizza. Starting on the edge of the piece of dough, roll up each piece toward the center to make a crescent shape roll. Place on greased cookie pan or a cookie pan with a liner and make sure to tuck the loose end under. Repeat with other piece of dough. Cover with a towel and let rise until double the size, about an hour. Place in oven at 350 degrees for 15 minutes. Brush melted butter on the top of each roll as soon as you take it out. Enjoy. Makes 2 dozen rolls.
PIZZA DOUGH
Dump dough onto lightly floured surface and punch down. Cut into two pieces and roll the first piece into a large circle about 16 inches in diameter. Place on pizza pan and top as you desire. Repeat with second piece. Bake at 350 degrees for 25 to 30 minutes. Sometimes I like to make the crusts a little thinner and leave some dough for breadsticks. Roll remaining dough into snake shapes and place in a glass baking pan with melted butter in the bottom. Allow a little bit of time to rise (I normally bake them after the first pizza is done). Cover with Parmesan Cheese and Seasoning and bake for 15 minutes. I normally just stick it on the top shelf with the second pizza on the bottom shelf. Enjoy!!
SCONES
Dump dough onto very lightly floured surface and punch down. Return to bowl. Tear off a small piece of dough and stretch it in your fingers. Place in a pot of hot oil. Fry for about one minute on each side. You can cook 3 to 4 scones at a time. Serve hot with honey, butter, and powdered sugar. Enjoy!! Makes about 24 scones.
CINNAMON BUNS
Dump dough onto lightly floured surface and punch down. Roll into a large rectangle shape. Make a cinnamon roll mixture by mixing 3/4 cup brown sugar, 2 tsp cinnamon, and optional raisins and chopped nuts. Sprinkle mixture over dough. Starting on one end of the dough, roll up into a large cylinder shape. Use a knife to cut cylinder into 12 circles. Place in 9 x 13 pan and bake at 350 degrees for 25 – 30 minutes. This makes 12 very large rolls. You can make medium size ones by making two cylinders or mini’s by making three cylinders. Adjust cooking time accordingly.
by Melissa Corry
2 1/2 cups Warm Water (110 degrees)
1/3 cup Oil
1/3 cup Honey
1 tbsp Yeast
1 tbsp salt
7 cups flour
DIRECTIONS
Place water in mixer. Add oil and honey and blend. (if you put the oil in first and then use the same measuring cup the honey comes out much easier) Add yeast and 1 cup of flour. Blend on low speed. While running add 3 more cups of flour. Continue blending and add salt. Continue blending and add remaining 3 cups of flour. Turn Mixer up one speed and blend for 10 minutes. Remove bowl from mixer and cover with a towel and let rise till bulging out of bowl – about 1 to 1 1/2 hours. Refer to what you want to make now.
BREAD
Dump dough onto lightly floured surface and punch down. Cut into two pieces and shape in the size of a loaf. Place in greased loaf pan and place a towel over pans. Allow to rise until double in size about an hour. Place in oven at 350 degrees for 25 to 30 minutes. Brush melted butter on the top of the loaf as soon as you take it out. Enjoy. Makes 2 loafs.
ROLLS
Dump dough onto lightly floured surface and punch down. Cut into two pieces and roll the first piece into a large circle about 16 inches in diameter. Brush melted butter across the surface of the dough. With a pizza cutter cut 12 pieces the same you would a pizza. Starting on the edge of the piece of dough, roll up each piece toward the center to make a crescent shape roll. Place on greased cookie pan or a cookie pan with a liner and make sure to tuck the loose end under. Repeat with other piece of dough. Cover with a towel and let rise until double the size, about an hour. Place in oven at 350 degrees for 15 minutes. Brush melted butter on the top of each roll as soon as you take it out. Enjoy. Makes 2 dozen rolls.
PIZZA DOUGH
Dump dough onto lightly floured surface and punch down. Cut into two pieces and roll the first piece into a large circle about 16 inches in diameter. Place on pizza pan and top as you desire. Repeat with second piece. Bake at 350 degrees for 25 to 30 minutes. Sometimes I like to make the crusts a little thinner and leave some dough for breadsticks. Roll remaining dough into snake shapes and place in a glass baking pan with melted butter in the bottom. Allow a little bit of time to rise (I normally bake them after the first pizza is done). Cover with Parmesan Cheese and Seasoning and bake for 15 minutes. I normally just stick it on the top shelf with the second pizza on the bottom shelf. Enjoy!!
SCONES
Dump dough onto very lightly floured surface and punch down. Return to bowl. Tear off a small piece of dough and stretch it in your fingers. Place in a pot of hot oil. Fry for about one minute on each side. You can cook 3 to 4 scones at a time. Serve hot with honey, butter, and powdered sugar. Enjoy!! Makes about 24 scones.
CINNAMON BUNS
Dump dough onto lightly floured surface and punch down. Roll into a large rectangle shape. Make a cinnamon roll mixture by mixing 3/4 cup brown sugar, 2 tsp cinnamon, and optional raisins and chopped nuts. Sprinkle mixture over dough. Starting on one end of the dough, roll up into a large cylinder shape. Use a knife to cut cylinder into 12 circles. Place in 9 x 13 pan and bake at 350 degrees for 25 – 30 minutes. This makes 12 very large rolls. You can make medium size ones by making two cylinders or mini’s by making three cylinders. Adjust cooking time accordingly.
Wednesday, January 20, 2010
Tortilla Soup
This is warm for winter evenings, but light and refreshing enough for summer as well. It's definitely one of my quick go-to recipes.
Tortilla Soup
from Emilee Wells
1 qt. chicken broth (I usually use chicken base to make my own broth)
1 qt. water
5-6 scallions, white and light green parts thinly sliced
1/2 tsp. dried cilantro (or fresh cilantro to taste)
1 jalapeno pepper, ribs and seeds removed, finely chopped
2 chicken breast halves
1 10-oz. bag frozen corn
3 small tomatoes, chopped
Limes and tortilla chips for garnish
Bring broth, water, scallions, cilantro, and pepper to a boil. Add chicken and simmer until cooked through. Remove chicken from broth and chop finely. Add chicken back to broth and serve soup with tomatoes, chips, and lime wedges. The original recipe said to add the tomatoes to the soup itself at the very end, but they don't reheat as well as everything else the next day, so I just add them as garnish. (We love it at our house with LOTS of lime squirted over the top.)
Tortilla Soup
from Emilee Wells
1 qt. chicken broth (I usually use chicken base to make my own broth)
1 qt. water
5-6 scallions, white and light green parts thinly sliced
1/2 tsp. dried cilantro (or fresh cilantro to taste)
1 jalapeno pepper, ribs and seeds removed, finely chopped
2 chicken breast halves
1 10-oz. bag frozen corn
3 small tomatoes, chopped
Limes and tortilla chips for garnish
Bring broth, water, scallions, cilantro, and pepper to a boil. Add chicken and simmer until cooked through. Remove chicken from broth and chop finely. Add chicken back to broth and serve soup with tomatoes, chips, and lime wedges. The original recipe said to add the tomatoes to the soup itself at the very end, but they don't reheat as well as everything else the next day, so I just add them as garnish. (We love it at our house with LOTS of lime squirted over the top.)
Sunday, December 20, 2009
Cheerio Trees
Cheerio Trees
by Emilee Wells
My family makes these trees for the treat every year at the Family Home Evening right before Christmas. This recipe makes enough for 4 small trees.
1 10.5-oz bag mini marshamallows (Kraft are the best)
1/2 cube butter or margarine
4-6 cups cheerios (or Toasted Oats if you are cheap like me)
10 drops green food coloring
Assorted candy for decoration (M&Ms, Red Hots, jelly beans, whatever)
Melt butter and marshmallows together in large saucepan (or in large bowl in microwave). Add green food coloring and stir until color is uniform. Add cheerios, and stir to coat thoroughly.
Divide mixture in 4 parts and put each part on a paper plate. Shape into cones for Christmas trees and decorate with candy. Allow to set up and eat.
by Emilee Wells
My family makes these trees for the treat every year at the Family Home Evening right before Christmas. This recipe makes enough for 4 small trees.
1 10.5-oz bag mini marshamallows (Kraft are the best)
1/2 cube butter or margarine
4-6 cups cheerios (or Toasted Oats if you are cheap like me)
10 drops green food coloring
Assorted candy for decoration (M&Ms, Red Hots, jelly beans, whatever)
Melt butter and marshmallows together in large saucepan (or in large bowl in microwave). Add green food coloring and stir until color is uniform. Add cheerios, and stir to coat thoroughly.
Divide mixture in 4 parts and put each part on a paper plate. Shape into cones for Christmas trees and decorate with candy. Allow to set up and eat.
Six-Minute Fudge
Six-Minute Fudge
by Brooke Sanderson
Mix together in heavy sauce pan:
1 cup dark brown sugar
1 cup white sugar
10 large marshmallows
2/3 cup evaporated (NOT sweetened condensed) milk
Over medium heat, sstir mixture constantly until it comes to a full boil. Boil for six minutes, continuing to stir. Timing is very important, so be accurate.
Remove from heat and add:
1 stick butter (NOT margarine)
1 tsp. vanilla
11 oz. bag chocolate chips
Stir together until chips and butter are melted and mixture is smooth. Pour into buttered 9x9 inch pan. Chill until firm. Cut into small pieces.
Variations:
*Use two cups light brown sugar in place of dark brown and white for a more caramel flavor.
*Substitute peanut butter chips for chocolate chips to make peanut butter fudge.
*Make two batches of fudge, one milk chocolate and one white chocolate and swirl together or layer.
*Try peanut butter and milk chocolate, white chocolate and cherry chip, or butterscotch and dark chocolate swirl.
*Add favorite nuts.
*Top with crushed candy canes or Oreos.
by Brooke Sanderson
Mix together in heavy sauce pan:
1 cup dark brown sugar
1 cup white sugar
10 large marshmallows
2/3 cup evaporated (NOT sweetened condensed) milk
Over medium heat, sstir mixture constantly until it comes to a full boil. Boil for six minutes, continuing to stir. Timing is very important, so be accurate.
Remove from heat and add:
1 stick butter (NOT margarine)
1 tsp. vanilla
11 oz. bag chocolate chips
Stir together until chips and butter are melted and mixture is smooth. Pour into buttered 9x9 inch pan. Chill until firm. Cut into small pieces.
Variations:
*Use two cups light brown sugar in place of dark brown and white for a more caramel flavor.
*Substitute peanut butter chips for chocolate chips to make peanut butter fudge.
*Make two batches of fudge, one milk chocolate and one white chocolate and swirl together or layer.
*Try peanut butter and milk chocolate, white chocolate and cherry chip, or butterscotch and dark chocolate swirl.
*Add favorite nuts.
*Top with crushed candy canes or Oreos.
Friday, December 18, 2009
Crepes
Basic Crepe Recipe
From Nadine Bailey
4 eggs
1 cup flour
1/2 cup milk
1/2 cup water
1/2 teaspoon salt
2 tablespoons melted butter
Measure all ingredients in to blender jar; blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover and let sit for 1 hour. (This helps the flour absorb more of the liquids.) Makes 12-14 crepes.
Recipe Variations:
For a Sweeter crepe:
Add 2 teaspoons sugar and 1 teaspoon vanilla.
For a Chocolate crepe:
Add 2 tablespoons chocolate sauce to sweet crepe recipe.
How to Prepare Crepes:
1. Pour a little vegetable oil on a folded paper towel, and wipe the pan evenly. Keep paper towel at hand while preparing crepes, in case you want to give it another wipe.
2. Pour in 2 - 3 tbsp. of batter and quickly move pan around, so that batter spreads evenly, covering the whole surface with a thin layer.
3. Let cook for about 1 minute. Then, flip with a metal spatula, and cook other side for about 30 seconds.
Serving Ideas:
Traditionally, a crepe is lightly topped, and then folded into quarters. Meaning, fold in half, and then fold in half again.
If you prefer, you can also top your crepe and then roll it up like a tortilla.
Of course, when you are using thicker fillings, you will probably just want to fold the crepe in half once
Basic French crepe recipes are usually lined with the following: granulated sugar and melted butter (one of my favorites!), sugar and sprinkled lemon juice, jam or jelly, Nutella.
Other ideas: scrambled eggs topped with cheese sauce, pie filling topped with whip cream
From Nadine Bailey
4 eggs
1 cup flour
1/2 cup milk
1/2 cup water
1/2 teaspoon salt
2 tablespoons melted butter
Measure all ingredients in to blender jar; blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover and let sit for 1 hour. (This helps the flour absorb more of the liquids.) Makes 12-14 crepes.
Recipe Variations:
For a Sweeter crepe:
Add 2 teaspoons sugar and 1 teaspoon vanilla.
For a Chocolate crepe:
Add 2 tablespoons chocolate sauce to sweet crepe recipe.
How to Prepare Crepes:
1. Pour a little vegetable oil on a folded paper towel, and wipe the pan evenly. Keep paper towel at hand while preparing crepes, in case you want to give it another wipe.
2. Pour in 2 - 3 tbsp. of batter and quickly move pan around, so that batter spreads evenly, covering the whole surface with a thin layer.
3. Let cook for about 1 minute. Then, flip with a metal spatula, and cook other side for about 30 seconds.
Serving Ideas:
Traditionally, a crepe is lightly topped, and then folded into quarters. Meaning, fold in half, and then fold in half again.
If you prefer, you can also top your crepe and then roll it up like a tortilla.
Of course, when you are using thicker fillings, you will probably just want to fold the crepe in half once
Basic French crepe recipes are usually lined with the following: granulated sugar and melted butter (one of my favorites!), sugar and sprinkled lemon juice, jam or jelly, Nutella.
Other ideas: scrambled eggs topped with cheese sauce, pie filling topped with whip cream
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