Vegetable Soup

October 13, 2012 by

Roasting all the veggies first really makes the flavors “pop”. Please feel free to use whatever veggies you wish.

12 cups cold water
1 pkg. of Vegetable Soup Mix – (Knorr or Lipton or whatever)
4 potatoes, peeled & cut into chunks
4 carrots, peeled & cut into rounds
1 bunch fresh asparagus or fresh green beans
2-3 Tbsp. olive oil (try to use Extra Virgin if possible)
2 tsp. minced garlic (from a jar) or more to taste – (we like more)
1 can (14 oz.) chopped tomatoes with juice
1/2 cup dried, uncooked, small pasta (such as ditalini)

Preheat your oven to 400 degrees. On a large, rimmed sheet (cookie sheet) place the potatoes, carrots & asparagus (you may need 2 sheets) and mix it all up with your hands along with the 3 Tbsp. oil and salt & pepper and the garlic. Let this roast for about 15-20 minutes.

Meanwhile, place the water in a large pot on stove. Using a mesh strainer, holding it over the pot, (or carefully with your hands) shake the veggie soup packet into the strainer and strain the powder into the soup. Of course you can empty the whole packet into the soup, but I just don’t care for those little freeze-dried veggies, they’re a bit gross and rubbery. Then add everything else. Bring to a bowl, and simmer for about 20 minutes.

Then, empty the pasta into the soup and stir. Bring to another boil and simmer for about another 15 minutes, until pasta is done. Serve.

Filed Under: Frontpage, Soups & Stews

Amanda’s Ultimate Oatmeal Raisin Cookies

October 9, 2012 by

Quite a name, quite a cookie. Named after my daughter’s favorite. You’ll need a food processor or blender for these.

1/2 cup raisins
1/3 cup water
1/2 cup white Crisco (not butter-flavored)
1 egg
1-1/2 cups firmly packed brown sugar
1-1/2 tsp. pure vanilla extract
2 cups flour – all purpose
1-1/4 cups old fashioned oats (not instant)
2 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. salt
1/2 cup raisins

Preheat your oven to 275 degrees.

In the processor or blender, add the 1/2 cup raisins with the water and blend/blitz on high speed until really smooth. Scrape this out into a large bowl and add the Crisco, egg, sugar, and vanilla. Mix until smooth.

In a separate bowl, with a wooden spoon, mix the flour, oats, baking soda, cinnamon & salt. Pour this into the wet stuff and mix well. Mix in raisins.

Wet your hand and make dough balls (walnut size) and place on the ungreased or parchment lined cookie sheet. Gently press down to slightly flatten. Bake for about 22 minutes. Don’t overcook these. Remove from sheet and set on cooling racks.

Filed Under: Cookies & Bars, Frontpage Tagged With: , ,

Apple Crisp

September 18, 2012 by

How homespun can you get? This stuff is great all year round.

10 good-sized tart apples – granny smith are best
1 stick butter, softened
1 cup flour
1 cup brown sugar
1/2 cup white sugar
1 tsp. ground cinnamon
1/4 tsp. nutmeg – optional

Preheat your oven to 350 degrees. Lightly grease a 2 quart casserole and place on top of a cookie sheet (for spillage). Peel and cut the apples into chunks and place into casserole.

In a medium bowl, add butter, flour and sugars. Using your hands, crumble and mix up until crumbly. Plop all over the apples in pan. Sprinkle the cinnamon and nutmeg, if using, on top. Place in oven for about 45 minutes or until bubbly.

Filed Under: Desserts, Frontpage

Cookie Bars with Chips

September 10, 2012 by

These were supposed to be butterscotch bars until halfway through making them I realized I had no butterscotch chips! Oh well, the chocolate chips worked great. However, the next time making them I did use butterscotch chips and they were just as good! No mistakes here.

2/3 cup softened unsalted butter
1 1/2 cups firmly packed light brown sugar
2 large eggs
2 tsp. pure vanilla extract
2 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt (kosher is best)
1 cup chips – any flavor you want

Preheat your oven to 350 degrees, lightly grease a 9 x 13 pan and set aside. Cream the butter and sugar, add eggs and vanilla mixing well. In a separate bowl combine the flour, powder, soda and salt adding this to the creamed mixture stirring it well. Spread into the greased pan – you’ll need a spatuala – then sprinkle the chips on top. Bake for 30 minutes, till golden brown. Remove to wire rack, cool then cut & eat.

Filed Under: Cookies & Bars, Frontpage Tagged With: , ,

Chinese Noodles

September 2, 2012 by

img_0155.jpgThese noodles taste much better than the ones from a take-out, plus they’re easy to make – you can really add what you want – kind of a “clean out the fridge.” An added bonus is it improves with age so the next day it’s even better. I’ve actually taken the bowl out and just stood there with a fork eating it at the counter!

1 pound cooked angel hair pasta, drained and rinsed with cold water
1 small bunch scallions
1/2 lb. chunk of ham, diced
Some black or green olives
Small slices of roasted red pepper (even diced green is ok)
1/2 cup chopped walnuts or almonds
1 1/2 cups vegetable oil (not olive oil)
2 1/2 Tbsp. sesame oil
2 Tbsp. sesame seeds
3/4 cup soy sauce
1 tsp. chili oil – or more to taste -more will give it a kick

Place the drained pasta, scallions, ham and walnuts in a large mixing bowl and mix thoroughly. Set aside. In separate bowl, whisk to combine all the rest of the ingredients then pour over pasta and mix very well. Pour this dressing over the noodles and toss and toss and toss to coat well.

Filed Under: Frontpage, Macaroni / Pasta

Chicken Salad

August 29, 2012 by

A delicious salad whereas the chicken is cut into nice little dice-chunks. Goes great on toasted whole wheat.

Salad:
4-5 large boneless, skinless, cooked chicken breast halves
1 Tbsp. fresh lemon juice
1 cup celery, small dice
1 tsp. dill (or 1 Tbsp. fresh)

Dressing:
3/4 cup mayonnaise (I only use Hellmann’s)
1/4 cup sour cream (or you can use all mayo)
1 Tbsp. Dijon mustard
1 tsp. kosher salt
1/4 tsp. ground white pepper
1/4 tsp. garlic powder

To cook the breasts:
Half fill a large pan with cold water. Add freshly cut celery leaves, if you have them, plus sprinkle in some salt – about a teaspoon and sprinkle in some pepper. Bring this to a boil then carefully add the chicken breasts. Lower the heat to medium-low and simmer until the chicken is cooked through. This takes about 20 minutes, depending on how thick the breasts are.

Drain the chicken in a colander and rinse it off with cool water. Place on a cutting board to cool off, then cut into (or grind) small dice. If you prefer larger chunks for the salad, then go right ahead. Place the cut-up chicken in a large bowl and sprinkle on the lemon juice and toss it well. Add the celery and dill and toss well again.

Meanwhile, make the dressing.
Whisk everything together in a small bowl then mix very thoroughly into the chicken salad.

Filed Under: Chicken, Frontpage, Salads

Dutch Style Meatballs

August 25, 2012 by

These meatballs are delicious when served over egg noodles or with mashed potatoes. True comfort food.

1 lb. ground chuck
1 lb. ground pork (or 2 lbs. ground chuck)
1 small onion, peeled & diced
1/2 cup dried breadcrumbs
Beef stock as needed – canned is fine
1 tsp. minced parsley
1/2 teaspoon kosher salt
1/4 tsp. ground black pepper
1/2 tsp. Worcestershire sauce
1 egg, beaten
1/4 cup milk
1 medium tomato, chopped
1 tsp. soy sauce
1/2 tsp. dry mustard
1/4 tsp. garlic powder
1/4 tsp. dried thyme

Sauce:
2 cups chicken stock – canned is fine
4 Tbsp. butter
1/4 cup flour
1/4 tsp. onion salt
1/4 tsp. white pepper
1/2 tsp. lemon juice
1 bay leaf

Into a large bowl, mix all the meatball ingredients just until combined – don’t overmix it or it will be tough. Cover the bowl and put into the fridge for 2 hours before you form it into meatballs – this mixture has to firm up a bit.

When 2 hours is up, preheat oven to 350 and form your meatballs onto a single layer in a baking dish. Beke for 25 minutes, pour off the fat and bake for 10 minutes more. Set aside.

Now, in a medium saucepan bring the broth to a boil and simmer for 10 minutes.  While it’s simmering, into a large skillet melt the butter over low heat then stir in the flour. Cook for 5 minutes, stirring constantly. Whisk in the stock and cook until thickened. Add the spices and lemon juice then cook for 5 more minutes. Add the meatballs to the suce and serve over noodles or with mashed potatoes.

Filed Under: Beef, Frontpage

Pork Shoulder

August 21, 2012 by

Pop this in a 350 degree oven for about four hours and you’ve got a meal for 2-3 days, depending on how many are eating. Save that meaty bone for some homemade soup.

8-10 lbs. bone-in pork shoulder
3 Tbs. olive oil
4 Tbsp. paprika
2 Tbsp. kosher salt
1 Tbsp. ground black pepper
2 Tbsp. cumin
2 Tbsp. chili powder
2 Tbsp. dark brown sugar
2 tsp. cayenne pepper

The night before you plan on serving, place the the meat on a rack in a roasting pan, fat side up, and rub the olive oil all over. Then mix all other ingredients together and with your hands rub all over the pork and pat it on. Cover with foil and place in the fridge.

Preheat oven to 350, take rack out of fridge, place on counter while oven preheats. Uncover, place in oven for about 4 hours, or until done. Let rest 10 minutes before you slice and serve.

Filed Under: Frontpage, Pork Tagged With: ,

Cornbread

August 10, 2012 by

We didn’t eat this growing up, yet somehow I discovered it as a teenager and have been hooked ever since. I hope my rendition is worthy of something you’ve had in the past or could be kept in your baking repertoire.

2 cups all purpose flour
1 cup yellow cornmeal
3/4 cup sugar
1/2 tsp. salt
1 Tbsp. baking powder
2 eggs – room temperature
1-1/2 cups milk – room temperature
1-1/4 Tbsp. vegetable oil (I use canola)
1/4 cup melted butter

Preheat your oven to 350 degrees. Set out the milk and eggs on the counter while the oven gets at least a 20-minute preheat. Lightly spray a 9 x 9 inch baking pan. Whisk or sift together the flour, cornmeal, sugar, salt and baking powder. In a separate bowl, mix together the eggs, milk and oil. Pour the wet ingredients over the dry ingredients, then add the melted butter. Stir this JUST until mixed. Pour/scrape into the pan and bake for about 45 minutes; it will be lightly browned on top when done.

Filed Under: Breads - Quick, Frontpage

Ice Cream Cookie Shake

August 6, 2012 by

This makes 2 delicious cookie shakes.

3 cups vanilla ice cream
1 1/2 cups whole milk
7-8 Oreo cookies

Mix the ice cream and milk in your blender on low speed until smooth. If you need to, stir it to incorporate.Break up the cookies over the blender while adding them. Cover and mix on low speed for about 5 – 10 seconds; there should still be little chunks of cookies in there; stir with a long spoon to help combine but still leave some chunks. Pour into glasses and serve.

Note: If you’d prefer to, use any flavor ice cream you want. I chose vanilla for simplicity, but if you like mint, or chocolate – which will make it killer good – use whatever you want. Enjoy your choice!

Filed Under: Beverages, Desserts, Frontpage
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