- Crust
- 3 cups flour
- 1 cup shortening
- 1½ tsp salt
- 1 TBSP sugar
- ½ tsp baking powder
- ½ water
- Filling
- 4-5 cups apples
- ½ cup sugar
- 1 TBSP flour
- 1 tsp cinnamon
Bake at 350° for one hour.
Month: August 2011
Categories
Red Chili
Ingredients
- 1½ lbs ground turkey
- 2 chopped onions
- 1 chopped green pepper
- 2 cloves garlic
- 2 cans pinto/chili beans
- 2 cans kidney beans
- 2 cans diced tomatoes
- 2 cans tomato paste
- 1½ cans water
- 1 tbsp pepper
- 1½ tbsp cumin
- 1-2 tbsp chili powder
- 2 tbsp salt
- ⅛ cup lemon juice
Directions
- Rinse kidney beans.
- Add beans, water, tomatoes and tomato paste to a pot and start to simmer.
- Cook ground turkey and add to pot.
- Saute onions, green pepper, and garlic until tender and add to pot.
- Add everything else together and simmer on low for at least 45 minutes stirring occasionally.
Categories
White Chili
Ingredients
- 3 chicken breasts in small pieces
- 4 cloves finely chopped garlic
- 1 large finely chopped onion
- 2 Tbsp oil
- 6 cans white beans
- 4-5 cups chicken broth
- 1 can chopped chiles
- 1 can diced tomatoes
- 1-2 Tbsp cumin
- 1 Tbsp chili powder
- 1 tsp oregano
- 1 tsp basil
- salt to taste
- 8 oz sour cream
Directions
- Saute chicken breasts, garlic and onion in oil.
- In pot combine with white beans, chicken broth, chiles, diced tomatoes, cumin, chili powder, oregano, basil and salt.
- Simmer 10-25 minutes
- Add sour cream
- Simmer 10 minutes more
Prep time 30m
Cook time 30m
Total time 60m
Categories
Chicken Pot Pie
** Can also make in muffin tins for minis
Crust
2¼ cup flour
¾ tsp salt
⅔ cup shortening
8-10 TBSP water
Filling
1 chicken breast
½ cup onion
½ cup carrot
½ cup celery
½ cup potato
2 servings cream soup
1½ tsp multi-purpose seasoning or ¾ tsp salt
¼ tsp pepper
350° 40m
Prep time 30m
Cook time 40m
Total time 70m
Categories
Buttermilk Syrup
Pancakes, and French toast to make them oh. so. much. better!
Preparation Instructions
In a LARGE pot, combine butter, sugar, buttermilk, and Karo syrup, and bring to a boil for about 2 to 3 minutes. Add baking soda and vanilla. Mixture will fizz to TWICE THE SIZE or more, so make sure you use a good-sized pot! Set it aside to thicken while stirring occasionally. Pour over waffles, pancakes, and French toast to make them oh. so. much. better!
Ingredients
½ cups Butter
1 cup Sugar
½ cups Buttermilk
1 Tablespoon Karo Syrup
1 teaspoon Baking Soda
1 teaspoon Vanilla
Categories
Scones & Buttermilk Syrup
p. We love buttermilk syrup best of all!
Preparation Instructions
Combine warm water and warm milk (approximately 110ºF—think baby bottle warm). Stir in the sugar. Add dry active yeast and stir lightly. Allow yeast to activate, about 10 minutes. In a stand mixer fitted with a dough hook, add milk mixture and melted cooled butter. Add the salt. Start the mixer and add the flour one cup at a time until the dough pulls away from the sides of the bowl. Up to 6 cups of flour may be needed. Dough should be slightly sticky but workable. Cover the dough in the bowl with a towel. Set in a warm place and allow to rise until doubled in volume.
Heat your oil in a large pan (with sides deep enough to fully immerse the scones) or a deep fryer and heat to 350 to 400ºF. While the oil is heating, roll the dough out onto the counter, without flour, into a large rectangle about 1/2 inch thick. You can butter the counter lightly. Using a pizza cutter or knife, cut into squares or triangles. Makes approximately 24 scones.
Once the oil is heated, cook the scones, in small batches, turning once, until they are golden brown on both sides and cooked through. Drain on a paper towel. Serve while hot.
They are traditionally served with a pat of butter and your favorite sweet topping including honey butter or jam and powdered sugar, or your favorite syrup.
Ingredients
1 cup Warm Water
1 cup Warm Milk
3 Tablespoons Sugar
1 Tablespoon Dry Active Yeast
¼ cups Butter, Melted And Cooled
1 Tablespoon Salt
5 cups Bread Flour, Or More As Needed
Vegetable Oil For Deep Frying
Categories
Lentil Burgers
These would be great served as you would any burger – ketchup, pickles, onions and what not. But it would also be pretty good done up with Italian inspired fixins, like roasted red pepper and pesto. Maybe a little pesto mixed into some vegan mayo? Let your imagination run wild.
If you want to make a double batch and freeze them, cook first, then stack with squares of parchment paper to keep them separated. Freeze in ziplock bags.
One last thing, I use canned lentils here. You can use french or green lentils that you cook yourself, but you’ll need to play with consistency a bit, most likely adding a little bit more breadcrumbs to get them firm enough. Don’t use red lentils, they are too mushy.
Olive oil (from 1 teaspoon to 2 tablespoons, your choice)
1 small yellow onion, diced medium
½ pound cremini mushrooms, thinly sliced
3 cloves garlic, minced
Fresh black pepper
½ teaspoon dried thyme
¼ teaspoon dried tarragon
½ cup pitted kalamata olives (really, use any pitted olive you like)
1 15 oz can cooked lentils, rinsed and drained (1 1/4 cups)
1 cup breadcrumbs, divided
2 tablespoons soy sauce
2 teaspoons fresh lemon juice
¼ teaspoon liquid smoke (optional)
Cooking spray
Preheat oven to 350° F.
Preheat a large, heavy bottomed pan non-stick (preferably cast iron) over medium high heat. Saute onion for about 3 minutes with a pinch of salt. Add mushroom, garlic, black pepper, thyme and tarragon and saute for 7 to 10 minutes, until mushroom is cooked.
While mushroom is cooking, place olives in food processor and pulse until they are finely chopped (not pureed.) Remove from food processor and set aside. (No need to clean it out for the next step.)
When mushrooms have cooked, add mushroom mixture to the food processor. Add all other ingredients except for ½ a cup of the breadcrumbs. (Did you hear me? Reserve ½ cup of the breadcrumbs, this will give them better texture.) Pulse until mostly smooth, but there should still be a little texture. Transfer to a large mixing bowl. Add the remaining ½ cup breadcrumbs to the burger mixture, along with the chopped olives, and thoroughly combine.
Divide burger mix into 6 equal pieces. An easy way to do this is divide it in half, then cut each half into 3 basically equal portions. You can do that right in the bowl if it’s large enough.
Line a baking sheet with parchment paper and spray with cooking spray. Form mixture into patties, spray with a little more cooking spray and bake for 15 minutes. Flip burgers and bake for 12 to 15 more minutes, until nicely browned.
They taste great served immediately but they’re also excellent at room temperature so don’t be afraid to stuff into a sandwich and take as a lunch.
Categories
Quinoa Burgers
Serves 4
- ½ cup rinsed quinoa
- 1 medium carrot, cut in large chunks
- 6 scallions, thinly sliced
- 15 ounces great northern beans, drained and rinsed
- ¼ cup plain dried breadcrumbs
- 1 large egg, lightly beaten
- 1 tablespoon ground cumin
- Coarse salt
- Ground pepper
- 2 tablespoons olive oil
- ½ cup plain nonfat Greek yogurt
- 1 tablespoon fresh lemon juice
- 4 pitas (each 6 inches)
- ½ English cucumber, thinly sliced diagonally
Directions
- In a small saucepan, bring ¾ cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
- In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and ¼ teaspoon pepper; pulse until combined but still slightly chunky.
- Form mixture into four ¾-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
- Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.
Read more at Wholeliving.com: Greek-Style Quinoa Burgers
Categories
Parmesan Potatoes
Oven Baked Parmesan Seasoned Fries
NOTE: The amounts listed are for every one pound of fries. One pound of fries is the equivelant of appoximately 3 medium potatoes. (I just double or triple the recipe to fit within my needs).
Ingredients:
1 pound of medium russet potatoes (approx 3 medium potatoes)
1 ½ TBSP of Extra Virgin Olive Oil
¼ tsp Dried Thyme
¼ tsp Dried Oregano
⅛ tsp Dried Rosemary
¼ tsp of Garlic Powder
¼ tsp of Old Bay Seasoning
2 TBSP of Kraft Parmesan Style Grated Cheese (I used reduced fat)
Directions:
*Preheat oven to 425°.
*Wash and cut potatoes into 1/8ths.
*Place on a cookie sheet that has been lined with foil (I used Reynolds Release foil so that they will not stick, but you could also either use non-stick cooking spray or lightly grease the top of the foil with extra virgin olive oil).
*Mix all of the spices and the parmesan cheese in a small bowl.
*Place all of the potatoes (remember we are talking about one pound at a time) into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag.
*Seal the bag and shake until the potatoes are evenly coated.
*Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.
* Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). For the ones shown in the picture they were baked at 425° for 45 minutes.
4 medium red potatoes
2 tbsp olive oil
⅓ cup Parmesan cheese
1 tsp garlic powder
1 tsp paprika
salt and pepper to taste
Preheat the oven to 400ºF (200ºC). Cut the potatoes in wedges.
In a small bowl, combine the Parmesan, garlic, and paprika and set aside. Next, toss the potatoes and oil together in a mixing bowl then add the bowl of cheese and seasonings and stir to coat.
Arrange them on a cookie sheet in a single layer.
Bake for about 30-35 minutes then remove from oven and turn over all the potatoes. Bake for another few minutes until crispy and golden.
Ingredients
- 12 – 15 Red Potatoes cut in wedges and soaked in cold water
- ¾ stick (6 tbsp) Butter
- 1 cup Parmesan Cheese
- ½ cup Flour
- 1 tsp Salt
- 1 tsp Thyme
- ½ tsp Pepper
Directions
Drain water from potatoes and mix melted butter with potatoes in a pot with a lid. Mix cheese, flour, salt, thyme, and pepper and pour over potatoes. Shake pot with lid on then pour everything into a 9×13 pan. Bake uncovered at 350° for 1 hour.
Categories
Garlic Parmesan Pull-Apart
Garlic Parmesan Pull-Apart Bread
Yields 1 loaf
2 teaspoons active dry yeast
1 ⅓ cups barely warm water
2 tablespoons extra-virgin olive oil
2 teaspoons salt
3 ½ cups all purpose (or bread) flour
¼ cup butter, melted
1 tablespoon dried parsley flakes
2 cloves garlic, minced
¼ cup freshly grated Parmesan cheese
In a large mixing bowl, stir together the yeast and water. Let sit 5 minutes until yeast is foamy. Mix in the olive oil, salt, and flour. If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic. If you are doing this by hand, knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes. Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1 ½ to 2 hours, or until dough is doubled in size.
In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside.
Punch down the dough. Tear off small pieces of dough (roughly the size of the bowl of a medium spoon), coat in the butter mixture, and place in the bottom of a bundt pan. Repeat this process until you have one layer of dough balls. Sprinkle on 1/3 of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.
Preheat oven to 350° F (175° C).
Bake for 25 to 30 minutes, or until bread is golden brown. Serve hot with a side of marinara or tomato sauce.