Saturday, August 28, 2010

Split Pea Soup in the Crockpot

16 oz pkg split peas
2 cups chopped cooked ham
1 1/2 cups diced or 1 cup shredded carrots
1 cup chopped onion
2 cloves minced garlic
1 large bay leaf
1/2 t salt
1/4 t pepper
5 cups boiling water
1 cup warm milk

In a crockpot, layer (no stirring) the first 9 ingredients. Cover and cook on high 4 to 5 hours. Stir in milk. Enjoy!

I use a package of Hormel's ham lunchmeat (with no nitrates), chopped in 1/2-inch squares. Works great and I can enjoy one of my favorite soups without the preservatives!

Blueberry Pie (One Crust)

1 cup organic evaporated cane sugar
1/4 cup cornstarch
1/8 t salt
1 cup water
6 cups fresh or frozen blueberries
1 T butter
1 (9-inch) baked pie crust

Mix sugar, cornstarch, and salt in a 3-qt saucepan. Stir in water and 2 cups of blueberries. Cook over medium heat, stirring constantly with a wisk until mixture thickens (5-10 minutes). Remove from heat, add butter and cool for 3-5 minutes. Stir in the other 4 cups of blueberries and pour into the baked pie crust. Refrigerate for a couple hours before serving.

Monday, August 2, 2010

Easy Marinated Vegetable Salad

15 oz can green beans
8 oz frozen white corn
8 oz frozen peas
15 oz can white beans
4 oz can sliced olives
1 tomato, diced small
1/2 to 1 cup thinly sliced carrots
1/2 cup finely chopped onion

Dressing: 1/4 cup organic cane sugar
1/3 cup vinegar
1/4 cup olive oil
Salt and/or garlic salt to taste

Mix all ingredients and dressing. Refrigerate at least an hour before serving, more if possible.
I like to add chopped cooked chicken just before serving--makes it a meal!

Wednesday, April 21, 2010

Mushroom Spinach "Lasagna"

8 oz uncooked whole wheat lasagna noodles (about 9)
1/4 cup whole wheat flour (or spelt flour)
3 cups whole milk
1 cup Parmesan cheese, grated and divided
1 cup 4% cottage cheese
3/4 tsp salt
1/4 tsp black pepper
1/8 tsp nutmeg
10 oz spinach (fresh; wilted in olive oil - or frozen chopped spinach; thawed, drained, and squeezed dry)
1 lb cooked turkey or chicken sausage (optional)
1 TBSP butter
2 (or more) large leeks, thinly sliced
16 oz thinly sliced mushrooms
1/2 tsp dried oregano
2 garlic cloves, minced
1/2 cup whole milk mozzarella cheese, shredded

Cook pasta according to package directions, omitting salt and fat. Place flour or oatmeal in a saucepan and add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook until thick, stirring constantly. Remove from heat; stir in 1/2 cup Parmesan, cottage cheese, salt, pepper, nutmeg and spinach.

Melt butter in a skillet over medium heat. Add leeks and mushrooms and saute until tender. Stir in oregano and garlic (and sausage). Grease a 4 qt. (11x15-ish) baking dish, and spread 1 cup spinach mixture in the bottom. Layer noodles over that, then about 1 1/2 cups of the mushroom mixture, then repeat all three layers, ending with spinach mixture on top.

Cover and bake at 400˚ for 25 minutes. Uncover and sprinkle with 1/2 cup Parmesan and the mozzarella. Bake for an additional 15 minutes or until golden brown. Let stand for 10 minutes before serving.

--recipe from Jamie

Zucchini Pizza

3-4 cups grated zucchini (or yellow squash), drained well
2 eggs
1/3 cup whole wheat flour or spelt flour
1/4 tsp salt
1 cup grated whole milk mozzarella cheese
1 cup sharp white cheddar cheese
2-4 TBSP freshly grated Parmesan cheese
8 oz sliced mushrooms
1 tsp dried oregano
1/2 tsp dried basil
3 medium tomatoes, thinly sliced
garlic powder

Combine zucchini, eggs, flour, and salt in a bowl, then press evenly into a greased pizza pan with edges. Bake at 450˚ for 10 minutes. When it is slightly golden brown, remove from oven and layer on the remaining ingredients in order. Sprinkle garlic powder over the top. Bake at 350˚ for about 20 minutes, or until cheese is golden brown.

--recipe from Jamie

Tuesday, April 20, 2010

Dilled Fish and Vegetables

4 4-oz fish fillets (tilapia or other white fish)
salt & pepper
2 cups fresh snow peas
2 cups baby carrots, cut in half
1 bunch green onions, thinly sliced
2 T dill (minced fresh, if possible)
2 minced cloves of garlic
1/2 cup chicken broth

Place 12x18" foil on baking sheet. Arrange fillets in a single layer and spray with cooking oil. Season with salt and pepper. Combine peas, carrots, green onions, dill, and garlic. Add more salt and pepper to the vegetables, if desired. Layer the vegetable mix on top of the fish. Drizzle with broth. Cover with another piece of foil and seal at edges.

Bake at 400 degrees for 20-25 minutes or until fish flakes easily. Serve immediately.

Healthy Cookies

3 T honey
3 T maple syrup
1/4 cup softened butter
3/4 cup peanut butter
2 eggs
1/2 t vanilla
1/3 cup ground flaxseed
2 cups oatmeal
1 t baking soda
1/2 cup nuts, chopped (any variety or a combination)
1 cup chopped dried fruit (any variety or a combination)

Drop by teaspoon onto baking sheet. Bake 15 minutes at 350 degrees.

Variation: Spread batter evenly in a lightly greased 8x8" pan and bake at 350 for 20 minutes. Test with toothpick to be sure they are done. Cut into bars. Or try a thinner bar in a larger pan.

Sunday, April 4, 2010

Cherry Cobbler (aka Dump Cake)

Empty into a 9x13" baking dish & mix together:
1 20-oz can crushed pineapple
1 20-oz can cherry pie filling
Sprinkle over fruit:
1 dry yellow cake mix
Slice and place evenly on cake mix:
1 cube butter

Bake 45-50 minutes at 350 degrees. Serve warm with vanilla ice cream (optional). Delicious!!!

Saturday, April 3, 2010

Oatmeal Cake

Stir together and cool:
1 cup oatmeal
1 1/2 cups boiling water

Cream the following, then add cooled oatmeal:
1 cup white sugar
1/2 cup butter
2 eggs
1 cup brown sugar
1 t vanilla
1 t cinnamon

Add:
1 1/2 cups flour
2 t soda
2 t baking powder
1/2 t salt

Bake at 350 degrees in a 9 x 13" pan for 40 minutes.

Topping:
2 T melted butter
1/2 cup cream
1 cup coconut
2/3 cup brown sugar
1 t vanilla

Mix topping ingredients, spread on cake, and broil in oven for 3 1/2 to 4 minutes (until it starts to brown).

(From my friend Carole Daggett)

Friday, April 2, 2010

Mexican Chicken

6 cooked chicken breast halves, cut to bite size pieces
1 dozen corn tortillas, cut to bite size
1 cup chopped onion
1 can tomato soup
1 can cream of chicken soup
1 cup 1/2 and 1/2 (or whole milk)
1/4 cup chicken broth
2 7-oz cans chili salsa (only 1 if green salsa)
2 cups grated cheddar or Jack cheese

Mix onion, soups, 1/2 and 1/2, chicken broth, and salsa. Layer half of the tortillas, chicken, and sauce. Repeat layers. Top with cheese. Bake at 350 degrees for 45 minutes, or until bubbley.

(Recipe from my friend, Becky Nystrom)

Tuesday, March 30, 2010

Baked Balsamic Chicken

4 chicken breast halves or equivalent amount of chicken
1/4 cup balsamic vinegar
1 T olive oil
1 1/2 t dried oregano
1 t salt
1/2 t pepper

Arrange chicken in a 9 x 13" baking dish. Pour vinegar over chicken; sprinkle evenly with the oil, oregano, salt and pepper. Bake at 400 degrees for 20 minutes and then baste with vinegar juices from the bottom of the dish. Bake 20 minutes more or until done. Serve with any remaining liquid, if desired.

Monday, March 29, 2010

Hawaiian Wedding Cake

Layer 1: Mix a boxed Yellow Cake Mix according to instructions. Bake in a 10 x 15" pan for about 5 minutes less than it says for a 9 x 13" pan, or until toothpick/tester comes out clean. Cool to room temperature. (If you don't have a 10 x 15" pan, use a 9 x 13" PLUS an 8 x 8" pan. This layer needs to be thin.)

Layer 2: Mix 8 oz. of softened cream cheese, 2 cups of milk, and a small box of banana or lemon pudding powder. Spread on cooled yellow cake and chill at least 1/2 hour.

Layer 3: Drain a 20 oz. can of crushed pineapple. Spread on top of the pudding layer in pan.

Layer 4: Add a layer of Cool Whip -- 8 to 12 oz.

Layer 5: Sprinkle with shredded coconut and chill cake until time to serve.

Sunday, February 14, 2010

Almond-Coconut Macaroons

1/4 cup evaporated cane juice sugar
1 large egg white
1 cup UNSWEETENED shredded coconut
1/4 cup chopped almonds
1/2 t pure vanilla extract
pinch of salt

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

Whisk sugar and egg white together. Stir in remaining ingredients. Drop by 2 T mounds onto sheet, 2" apart. Bake until golden around the edges, about 15 minutes. Cool at least 5 minutes on the sheet.

Makes 8 large macaroons.

Sunday, January 24, 2010

Oven Fries

4 baking potatoes
1 T olive oil
1/2 t salt or onion salt

Preheat oven to 450 degrees. Peel potatoes and cut lengthwise into 1/4-inch strips. Put into a ziploc bag. Drizzle with oil. Seal bag; shake to coat potatoes with oil.

Arrange potatoes in a single layer on a baking sheet. Bake 20 to 25 minutes or until browned. Sprinkle with salt and serve hot.

YUMMY!

Monday, January 18, 2010

Dried Cherry Chili

2 cups chicken broth, divided
4 oz (3/4 cup) dried cherries
1 T olive oil
1 cup chopped sweet onion
1 T crushed garlic
1 lb ground turkey or hamburger (double spices if using hamburger)
1 roasted red bell pepper cut into 1/4" cubes
4 t chili powder
1 1/2 t cumin
1 t corriander
1 t dried mustard
1/2 t oregano
4 cups canned chopped fire roasted tomatoes
1 16 oz can black beans

Heat one cup of chicken broth, add cherries, and set aside. Heat oil in large kettle. Add onions and saute until soft (about 5 minutes). Add garlic and cook 1 minute. Add ground turkey or hamburger and cook until browned. Add red bell pepper and spices. Cook over medium heat for 2 minutes. Add tomatoes and remaining cup of broth. Bring to a boil, reduce heat and simmer uncovered 5 minutes. Stir in beans and the cherries soaked in broth. Cook until heated.

Serve warm. Garnish with tortilla strips, chopped onion, chopped avocado, and/or chopped cilantro. Serves 8. (Thanks to our great-niece Laura for this delicious recipe!)