tag:blogger.com,1999:blog-27445187575068634652024-03-05T15:35:01.005-06:00Enriching Everyday LifeElizabethhttp://www.blogger.com/profile/02316187919097871565noreply@blogger.comBlogger90125tag:blogger.com,1999:blog-2744518757506863465.post-21402740177706677832014-09-22T19:08:00.000-05:002014-09-22T19:09:10.509-05:00Butterscotch Tapioca<h2 style="text-align: center;">
</h2>
<div style="text-align: center;">
Makes 12-16 servings</div>
<br />
<div style="text-align: center;">
<i>by Marcia Adams</i></div>
<div style="text-align: center;">
<i>in Cooking from Quilt Country</i></div>
<br />
<h3>
<i>Ingredients:</i></h3>
<ul>
<li><i>10 cups water </i></li>
<li><i>3/4 tsp salt </i></li>
<li><i>1 1/4 cups small pearl tapioca </i></li>
<li><i>2 cups dark brown sugar, no substitutes</i></li>
<li><i>2 eggs </i></li>
<li><i>1 cup milk</i></li>
<li><i>1/2 cup granulated sugar</i></li>
<li><i>1/2 cup plus 2 Tbs butter (1 1/4 sticks)</i></li>
<li><i>2 tsp vanilla extract</i></li>
</ul>
<i><br /></i>
<br />
<h3>
<i>Directions:</i></h3>
<ol>
<li><i>Bring the water and salt to a boil in a large, deep saucepan. Sprinkle in the tapioca and cook, uncovered, over medium heat for 15 minutes, stirring often. Add the dark brown sugar, lower the heat a little, and cook 5 minutes longer, or until the tapioca is clear.</i></li>
<li><i>In a small bowl, beat the eggs. Add the milk and granulated sugar and blend. Stir 1 cup of the hot tapioca mixture into the egg-milk mixture. Then, combine this mix into the rest of the tapioca. Continue cooking over low heat, stirring often, for about 10 minutes or until the mixture bubbles up.</i></li>
<li><i>In the meantime, heat the butter in a small saucepan over medium until it is light brown. Add butter to the bubbling pudding, along with the vanilla, and mix well. Pour into a 3-quart serving bowl and allow to cool to room temperature. (It will set up without refrigeration in about six hours.)</i></li>
</ol>
<i><br /></i>
<i>If you do refrigerate this pudding, allow it to come to room temperature before serving and stir it up a bit to soften it.</i><br />
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I've copied this recipe directly from Cooking with Quilt Country, p 71. Normally, I don't post recipes I use exactly as written, but I'm making an exception for this one. I'm sure I'll deviate if I start making it more often. ;)<br />
<br />Elizabethhttp://www.blogger.com/profile/12793365051272057457noreply@blogger.com1tag:blogger.com,1999:blog-2744518757506863465.post-36986423708762874752014-07-04T15:48:00.002-05:002014-07-04T15:50:25.053-05:00Salsa Fresca<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhufojc0QP9WaRpq-f9LIYDzK8ZptXFuA-nAFSITYjWtfTzMwlv97XgX6LzrYQtTjpt6M-bzKb8zQ8CPKP0sseNuhw-td4yMB_oPNQ2dF0XxmiPEIichktQeoMdRIr_PUE7Q4SbfqD34zWT/s1600/salsa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhufojc0QP9WaRpq-f9LIYDzK8ZptXFuA-nAFSITYjWtfTzMwlv97XgX6LzrYQtTjpt6M-bzKb8zQ8CPKP0sseNuhw-td4yMB_oPNQ2dF0XxmiPEIichktQeoMdRIr_PUE7Q4SbfqD34zWT/s1600/salsa.jpg" height="243" width="320" /></a></div>
<h2>
<i>Salsa Fresca</i></h2>
<ul>
<li><i>6 cups chopped tomatoes</i></li>
<li><i>1 cup chopped yellow or orange bell pepper</i></li>
<li><i>2 cups onion, diced</i></li>
<li><i>5 cloves garlic, finely minced</i></li>
<li><i>3/4 cup minced fresh cilantro</i></li>
<li><i>3 limes, juiced</i></li>
<li><i>2 jalapeños, seeded and chopped</i></li>
<li><i>1/2 tsp ground cumin</i></li>
<li><i>1 tsp kosher salt </i></li>
</ul>
<br />
<i>Combine all ingredients in a large bowl and toss together. For best flavor, let salsa sit overnight to allow the flavors to blend.</i><br />
<br />
<i>Adapted from <a href="http://allrecipes.com/recipe/the-best-fresh-tomato-salsa/" target="_blank">The Best Fresh Tomato Salsa</a> on <a href="http://allrecipes.com/" target="_blank">Allrecipes</a>.</i><br />
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This is enough for our family and to share. :)<br />
<br />
~ ENJOY!<br />
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<br />Elizabethhttp://www.blogger.com/profile/12793365051272057457noreply@blogger.com0tag:blogger.com,1999:blog-2744518757506863465.post-85040638605487118192014-07-03T19:49:00.001-05:002014-07-04T15:36:48.212-05:00Chicken for Enchiladas1/2 sweet onion, diced<br />
1 small can of mild chiles, chopped<br />
4 cloves garlic, minced<br />
1 tsp salt<br />
1 tsp cumin <br />
1 Tbs mole concentrate <br />
4-5 boneless-skinless chicken thighs<br />
1 can chicken broth<br />
<br />
Saute onion, chiles, garlic, and salt in 2 Tbs coconut oil. Add chicken thighs and broth, cook covered 20-30 minutes until chicken is cooked through. Remove chicken from broth, shred, and return to pan. Simmer 10 minutes, lid off.Elizabethhttp://www.blogger.com/profile/12793365051272057457noreply@blogger.com0tag:blogger.com,1999:blog-2744518757506863465.post-21778381070101758162014-07-03T17:01:00.002-05:002014-07-03T17:01:20.327-05:00Pad ThaiThis is one of my favorite Thai dishes and the one I most want to try some day IN Thailand, bought from a street vender. Compared to traditional <a href="http://en.wikipedia.org/wiki/Pad_Thai">Pad Thai</a>, this version is pretty boring. But it's tasty and does have the sweet, tangy, spicy taste that drew me to Thai food.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBlpOoHLN6ony9C92qxsrdbcyoyFys70sLP2CTsBH3xXLTmKoSJOP6_5PWaW1d4NmWjNDVZmu_ycPFA1JsSnlYLyrZv3C52mebbc4Sj166QhJgEIYpdVffI2EeCtEQdXm8QHZ-rPqaScTm/s1600/padthai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBlpOoHLN6ony9C92qxsrdbcyoyFys70sLP2CTsBH3xXLTmKoSJOP6_5PWaW1d4NmWjNDVZmu_ycPFA1JsSnlYLyrZv3C52mebbc4Sj166QhJgEIYpdVffI2EeCtEQdXm8QHZ-rPqaScTm/s1600/padthai.jpg" height="270" width="400" /></a></div>
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<br />
<h2>
<span style="font-size: large;">Pad Thai</span></h2>
<i><b>Ingredients:</b></i><br />
<ul>
<li><i>1 8 oz. box rice noodles</i></li>
<li><i>8 Tbs lime juice (juice of 4 limes)</i></li>
<li><i>6 Tbs fish sauce</i></li>
<li><i>5 Tbs sugar</i></li>
<li><i>1 tsp Thai chile paste (to taste - this doesn't make it very spicy)</i></li>
<li><i>3 boneless, skinless chicken thighs</i></li>
<li><i>2 tsp soy sauce</i></li>
<li><i>4 Tbs coconut oil</i></li>
<li><i>4 cloves garlic, smashed</i></li>
<li><i>8 green onions</i></li>
<li><i>1/4 cup chopped peanuts + 3 Tbs chopped peanuts (for garnish)</i></li>
<li><i>3 eggs, lightly beaten</i></li>
<li><i>1 cup fresh bean sprouts </i></li>
</ul>
<br />
<i><b>Directions: </b></i> <br />
<ol>
<li><i>Prepare rice noodles according to package directions for stir fry.</i></li>
<li><i>Keep one slice from the middle of each lime for garnish. Juice the limes into a small mixing bowl. Add the fish sauce, sugar, and Thai chili paste and whisk together.</i></li>
<li><i>Slice chicken into bite-sized pieces and toss with soy sauce.</i></li>
<li><i>Cut green tops off of onions, leaving about an inch of green with white, and save for garnish. Finely mince the remaining pieces of onion.</i></li>
<li><i>Put 2 Tbs of coconut oil in large skillet (or wok) over high heat. Crush garlic cloves into oil while it is heating. Stir in the minced onions and 1/4 cup of chopped peanuts, and reduce heat to medium high. When onions are soft, add in the chicken and soy sauce mixture. Continue stirring until chicken is cooked through. Push mixture to side of pan and on the other side add 2 Tbs coconut oil and scramble the eggs. When eggs are done, stir together entire mixture.</i></li>
<li><i>Reduce heat to low and add prepared sauce, a small handful of bean sprouts (optional), and noodles. Toss together until all ingredients are well incorporated.</i></li>
<li><i>Garnish with lime slices, long slivers of green onion tops, remaining bean sprouts, and 3 Tbs of chopped peanuts.</i></li>
</ol>
<br />
This was adapted from the <a href="http://www.anniechun.com/recipes/content/restaurant-style-pad-thai">Restaurant-Style Pad Thai</a> recipe on the back of Annie Chun's Pad Thai rie noodles.<br />
<br />
I thought it was pretty tasty and the family loved it, but didn't think it was quite as good as <a href="http://www.siamthaibg.com/">Siam Thai</a> (their website says they are open on Sunday, but they are not). I don't know if it's possible to make a good pad thai at home without tamarind paste. On my next try I'm going to use Annie Chun's Pad Thai Sauce since it's all-natural and has tamarind, plus use more traditional ingredients (tofu, dry shrimp and fresh bean sprouts to see if it makes a difference.<br />
<br />
~ Enjoy!<br />
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<br />Elizabethhttp://www.blogger.com/profile/12793365051272057457noreply@blogger.com0tag:blogger.com,1999:blog-2744518757506863465.post-49703932482815499492014-05-18T19:09:00.000-05:002014-05-18T19:09:29.373-05:00Kielbasa & PierogiesMore comfort food. I'm obsessed. Frozen pierogies were a treat when I was growing up. They were always potato and onion, and they always came frozen, in a box. Mrs. T's.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBA3OXaS2sOUG1WUeV9UeinOwzQF2HWQUUYwChvruymO9042VTFPt3ty-17Jwuy6WqHmSuizpVzyO1977uQcfT3PRwgIZ0XK7TKrqVeNhDcl4pIBPtFb6a9JzzbBq33K9zdpLze55PgoU/s1600/066.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBA3OXaS2sOUG1WUeV9UeinOwzQF2HWQUUYwChvruymO9042VTFPt3ty-17Jwuy6WqHmSuizpVzyO1977uQcfT3PRwgIZ0XK7TKrqVeNhDcl4pIBPtFb6a9JzzbBq33K9zdpLze55PgoU/s1600/066.jpg" /></a></div>
<br />
Somewhere along the line, I learned to love cooking. Then I became obsessed with the ethnic cooking, and eventually searching for the roots of the ethnic food my own family ate when I was growing up. Now I know that I could make pierogies from scratch, but instead I've switched to the Sam's brand of the months (and flavor of the month) and look for recipes I can use them in.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4GLuldxQ_TH2f9vG8lHewcE_ps9PXQI5T_nq28W2gkMuU-E-hFv1lGi0VmEHV-2BRhQ2WT282Wf4l-Y6mhiEkXrDuG88VMrQXkSM70NYaKwVH4Df1x2qm2XbHlJJH_f_AjeVLHPmn6z8/s1600/kielbasa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4GLuldxQ_TH2f9vG8lHewcE_ps9PXQI5T_nq28W2gkMuU-E-hFv1lGi0VmEHV-2BRhQ2WT282Wf4l-Y6mhiEkXrDuG88VMrQXkSM70NYaKwVH4Df1x2qm2XbHlJJH_f_AjeVLHPmn6z8/s1600/kielbasa.jpg" height="301" width="400" /></a></div>
<br />
<i><br /></i>
<b><span style="font-size: large;"><i>Kielbasa & Pierogies</i></span></b><br />
<i><br /></i>
<i><b>Ingredients</b></i><br />
<ul>
<li><i>About 16 frozen pierogies</i></li>
<li><i>1/4 cup butter</i></li>
<li><i>3-4 cups packaged coleslaw mix</i></li>
<li><i>1 onion, halved and thinly sliced</i></li>
<li><i>12 ounces kielbasa sausage, cut into 1/4-inch slices</i></li>
</ul>
<i><br /></i>
<i><b>Directions</b></i><br />
<ol>
<li><i>Bring a large shallow pot of water to a boil and drop in frozen pierogies. Boil over medium heat until pierogies float to the top, about 5 minutes; drain and set aside.</i></li>
<li><i>Melt butter in a large skillet over medium-high heat; add cabbage and onions, cooking about 5 minutes until cabbage is wilted. Stir in kielbasa pieces; cook until sausage is heated through, another 5 minutes.</i></li>
<li><i>Gently lay pierogies into the skillet and move sausage mixture aside to allow pierogies to cook on the surface of the hot skillet. Turn heat down to medium-low and cook until they puff up and brown slightly, about 10 minutes on each side.</i></li>
</ol>
<br />
This is a great, easy to make dinner. And SO tasty! Use whichever type pierogi you love. My personal favorites are potato and onion, but the rest of the family loves potato and cheddar. I would have no problem doubling the amount of cabbage to stretch this for unexpected company.<br />
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~ Enjoy!<br />
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<br />Elizabethhttp://www.blogger.com/profile/02316187919097871565noreply@blogger.com0tag:blogger.com,1999:blog-2744518757506863465.post-88932587174276270772014-05-10T13:41:00.002-05:002014-05-10T13:44:04.484-05:00Scrambled Eggs SouthwestI'm not sure this is a recipe so much as a scrumptious and healthy way to eat eggs. It just happens to be my favorite breakfast!<br />
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<i><b><span style="font-size: large;">Scrambled Eggs Southwest</span></b></i><br />
<i><br /></i>
<i>2-3 eggs, scrambled</i><br />
<i>1/8 - 1/4 cup sharp cheddar cheese, shredded</i><br />
<i>1-1 Tbs guacamole</i><br />
<i>1-2 Tbs salsa</i><br />
<br />
<i>Layer all ingredients in your favorite flat bowl (plate works, too).</i><br />
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This is my pretty picture version. Normally, you would see the guac and salsa schmeared all over the top of the eggs and cheese just as I'm getting ready to eat. While it's tasty that way, it doesn't make for a great picture. :p<br />
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~ Enjoy!<br />
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<br />Elizabethhttp://www.blogger.com/profile/02316187919097871565noreply@blogger.com0tag:blogger.com,1999:blog-2744518757506863465.post-49987940398765341202014-05-05T12:09:00.001-05:002014-05-10T13:35:56.442-05:00Sweet & Spicy Asian Pork ShoulderPork shoulder that was supposed to be chicken thighs. Leftover rice. Sweet & Spicy. Sounds like a winning combination!<br />
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<i><span style="font-size: large;"><b>Sweet & Spicy Asian Pork Shoulder</b></span></i><br />
<i><br /></i>
<i><b>Ingredients:</b></i><br />
<ul>
<li><i>1/2 cup soy sauce</i></li>
<li><i>1/2 cup brown sugar</i></li>
<li><i>1/2 cup orange juice</i></li>
<li><i>2 Tbs <a href="http://www.amazon.com/Huy-Fong-Chili-Garlic-18-Ounce/dp/B0070SGNU6/ref=pd_sim_gro_5?ie=UTF8&refRID=13QPCNNYVZ21R39795EW">chili garlic sauce</a></i> </li>
<li><i>1 Tbs ground ginger</i></li>
<li><i>1 Tbs granulated garlic</i></li>
<li><i>1 tsp Chinese 5-spice</i></li>
<li><i>Salt, to taste</i></li>
<li><i>2 1/2 lbs. pork shoulder</i></li>
</ul>
<i><br /></i>
<i><b>Directions:</b></i><br />
<ul>
</ul>
<i>Salt (and pepper, if you must) the pork shoulder to taste.</i><br />
<i>Whisk together soy sauce, brown sugar, orange juice, ginger, garlic, and 5-spice in a large bowl. Add pork shoulder and turn it in the mixture until it is well coated. Put pork shoulder into slow cooker and pour remaining sauce over the roast. </i><br />
<i>Cook on low 7-8 hours (high, 4 hours).</i><br />
<i>Serve over rice or noodles.</i><br />
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I'm going to roast asparagus to serve alongside this, but if I didn't have the fresh asparagus I would roast some Chinese vegetables - maybe Bok Choy, carrots, mushrooms, onions, and sweet pepper.<br />
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If the sauce isn't thick enough, I may pull some out of the cooker and thicken it up with cornstarch. Elizabethhttp://www.blogger.com/profile/12793365051272057457noreply@blogger.com0tag:blogger.com,1999:blog-2744518757506863465.post-43914456200065425932014-05-04T12:50:00.000-05:002014-05-05T13:06:54.659-05:00Banana Oatmeal Chocolate Chip Cookies (gluten-free)The original recipe I used called for regular, unbleached white flour. To make these gluten-free, I am substituting Pamela's artisan flour blend. Some day I may be brave enough to pull together my own gluten-free flour, but at this point I'd rather use the Pamela's and get used to how gluten-free flours work.<br />
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<i><b>Ingredients</b></i><br />
<i>3/4 cup butter, softened</i><br />
<i>1 cup sugar</i><br />
<i>1 egg</i><br />
<i>1 tsp vanilla</i><br />
<i>2-3 bananas, peeled and mashed</i><br />
<i>3 1/2 cups rolled oats*</i><br />
<i>1 1/4 cup Pamela's artisan flour blend</i><br />
<i>1/2 tsp baking soda</i><br />
<i>1/2 tsp salt</i><br />
<i>1/4 tsp nutmeg</i><br />
<i>3/2 tsp cinnamon</i><br />
<i>1 cup chocolate chips</i><br />
<i><br /></i>
<i><b>Directions</b></i><br />
<i>In a large mixing bowl, cream together butter and sugar until light and fluffy.</i><br />
<i>Add the egg and vanilla to the bowl and mix well.</i><br />
<i>Add the bananas and rolled oats, mix thoroughly.</i><br />
<i>In a separate bowl, whisk together flour, baking soda, salt, nutmeg, and cinnamon.</i><br />
<i>Add to wet ingredients, 1/2 cup at a time and continue to mix until all the dry ingredients are incorporated.</i><br />
<i>Stir in chocolate chips.</i><br />
<i>Drop dough by tablespoonful on baking sheets, about 1 1/2 inches apart, and bake 12-15 minutes at 350F.</i><br />
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This is a heavy batter, so I used my KitchenAid stand mixer. Also, I used regular rolled oats, but I imagine that quick oats would be okay for these recipe.<br />
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This recipe is adapted from the recipe for Banana Oatmeal Cookies in Extending the Table: Recipes and Stories from Argentina to Zambia, in the spirit of More-with-Less, p312.<br />
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~ ENJOY!Elizabethhttp://www.blogger.com/profile/02316187919097871565noreply@blogger.com0tag:blogger.com,1999:blog-2744518757506863465.post-46140401078206572722014-05-03T12:53:00.000-05:002014-05-05T12:55:22.615-05:00Onion Soup MixThe search for this recipe started when the Dollar General Market (grocery closest to us) didn’t have any french onion dip. I found the recipe for Homemade Onion Soup Mix at Our Nourishing Roots and then adapted to both our tastes (must have GARLIC!) and the ingredients I have in the house (white pepper vs. black pepper).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaQeP4JV5VhoDl2Yo41es6ihPyFhFa-3iuJA3wslq2eVM6i57-7uTBS8QHiBpSxKK6LSjGxGFFsW2Kx5l_l-ibP1RMr6zOoQ1ew3RXZUQ0av1y0Ze7F11lUedPnJWUoduLkCmC-kwiFU/s1600/img_1487.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaQeP4JV5VhoDl2Yo41es6ihPyFhFa-3iuJA3wslq2eVM6i57-7uTBS8QHiBpSxKK6LSjGxGFFsW2Kx5l_l-ibP1RMr6zOoQ1ew3RXZUQ0av1y0Ze7F11lUedPnJWUoduLkCmC-kwiFU/s1600/img_1487.jpg" height="200" width="200" /></a></div>
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<br />
<i><b>Ingredients</b></i><br />
<i>2/3 cup dried minced onion</i><br />
<i>1 tablespoon dried parsley</i><br />
<i>1 tablespoon sugar</i><br />
<i>3 heaping tsp granulated garlic</i><br />
<i>2 teaspoons onion powder</i><br />
<i>2 teaspoons turmeric</i><br />
<i>1 teaspoon celery salt</i><br />
<i>1 teaspoon sea salt</i><br />
<i>1/4 tsp white pepper</i><br />
<i><br /></i>
<i><b>Directions</b></i><br />
<i>Mix all ingredients together with a whisk. Store in an air-tight jar or baggie.</i><br />
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*2 tablespoons of this homemade mix equals one “packet” of the store-bought version, but it is MSG and gluten-free.<br />
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<br />
To make the dip, I mixed 1 cup natural sour cream, 1/3 cup mayonnaise (not Miracle Whip), and 2 rounded tablespoons of the Homemade Onion Soup Mix. Does it taste just like store-bought french onion dip? Nope. But it is WAY better!<br />
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~ Enjoy!Elizabethhttp://www.blogger.com/profile/02316187919097871565noreply@blogger.com0tag:blogger.com,1999:blog-2744518757506863465.post-78112377905289311342014-05-02T12:58:00.000-05:002014-05-05T13:00:46.216-05:00<span style="font-size: large;"><b>Thai Peanut Curry Sauce</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI2wdfpHzYxfj5RTtGzykMtI-Xs58ZsexFOQRi5Nclw75C5hKuFc29dIM2yw5kxD5OE4V4d2_EJR6aQqCWiAf-sm-chPUabtLCkEDkYoz-r4EEBHLDdRfCzcJeq3ziavBrvDy9Wrorkno/s1600/28440dab-2b2a-4e63-8830-3d12a8c33326_zps3310423c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI2wdfpHzYxfj5RTtGzykMtI-Xs58ZsexFOQRi5Nclw75C5hKuFc29dIM2yw5kxD5OE4V4d2_EJR6aQqCWiAf-sm-chPUabtLCkEDkYoz-r4EEBHLDdRfCzcJeq3ziavBrvDy9Wrorkno/s1600/28440dab-2b2a-4e63-8830-3d12a8c33326_zps3310423c.jpg" height="320" width="320" /></a></div>
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<i><b>INGREDIENTS:</b></i><br />
<i>1 can of coconut milk</i><br />
<i>2 Tbs Thai red curry paste</i><br />
<i>1 Tbs chili garlic sauce</i><br />
<i>1 tsp fish sauce</i><br />
<i>3/4 cup crunchy peanut butter</i><br />
<i>1/4 cup brown sugar</i><br />
<i>1 Tbs soy sauce</i><br />
<i>juice of 1/2 a lime</i><br />
<i>6 boneless, skinless chicken thighs, cut in bite-sized pieces</i><br />
<i>salt</i><br />
<i>cabbage, shredded</i><br />
<i>cooked rice or noodles</i><br />
<i><b><br /></b></i>
<i><b>DIRECTIONS:</b></i><br />
<i>Heat coconut milk in a small pot over medium-low heat, stirring to make sure it doesn’t stick. Once warm, add curry paste and chili garlic sauce, whisk until thoroughly blended.</i><br />
<i>Add fish sauce, peanut butter, brown sugar, soy sauce, and lime. Continue to whisk. (Add additional garlic chili sauce if you like it spicier.)</i><br />
<i>Salt chicken pieces to taste and fry in pan until cooked through. Add chicken to sauce, cover, and simmer for 5-10 minutes.</i><br />
<i>Lightly steam the cabbage, and place a bed of it on rice or noodles. Cover with sauce, and garnish with finely chopped peanuts and/or green onion.</i><br />
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This recipe is still a work in progress. I had it for the first time years ago at Royal Thai restaurant in Bowling Green. I’ve tried to find a recipe on the internet that is as good, but haven’t had any luck. Since I’m not known for my great recipe-following skills it only makes sense that I’d try to come up with a recipe on my own. :) This is very, very close.<br />
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This recipe is adapted from Praram Long Song (Thai peanut curry sauce) at Subverting Solitude.<br />
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~ Enjoy!Elizabethhttp://www.blogger.com/profile/02316187919097871565noreply@blogger.com0tag:blogger.com,1999:blog-2744518757506863465.post-50205615704666088262013-12-11T20:51:00.000-06:002013-12-11T20:52:06.340-06:00Unstuffed Cabbage RollsI love cabbage rolls. Really, really love them. But they are a pain to make. I saw a recipe on Facebook a couple of days ago for unstuffed cabbage rolls and I knew it was just what I needed. This is easy comfort food at its finest!
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<b><br /></b>
<b><i>Ingredients: </i></b><br />
<ul>
<li><i>2 Tbs olive oil </i></li>
<li><i>1 pound lean ground beef </i></li>
<li><i>2 Tbs Hungarian paprika </i></li>
<li><i>1 teaspoon ground black pepper </i></li>
<li><i>1 teaspoon sea salt </i></li>
<li><i>1 large onion, chopped </i></li>
<li><i>4 cloves garlic, minced </i></li>
<li><i>1 small cabbage, chopped </i></li>
<li><i>1 can (14.5 ounces) diced tomatoes </i></li>
<li><i>1 can (15 ounces) tomato sauce </i></li>
</ul>
<b><i>Preparation: </i></b><br />
<i>Sprinkle the ground beef with the paprika, pepper, and salt. In a large skillet, heat olive oil over medium heat. Add the ground beef, onion, and garlic, and cook, stirring, until ground beef is no longer pink and onion is tender. Add the tomatoes and tomato sauce. Bring to a boil then simmer for 20 to 30 minutes, or until cabbage is tender and sauce is thick. </i><br />
<i><br /></i>
<i>Serve over rice or pasta. (I prefer rice!)</i><br />
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Although the Facebook recipe inspired me, this is my own creation using my memory to recreate the cabbage rolls my mom made. I also like to stick to only one pound of ground beef since I'm only cooking for four these days and my ground beef comes in one pound chubs.<br />
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~ Enjoy!Elizabethhttp://www.blogger.com/profile/02316187919097871565noreply@blogger.com2tag:blogger.com,1999:blog-2744518757506863465.post-969821626616456242013-10-20T12:11:00.000-05:002013-10-20T12:12:59.876-05:00Old-Fashioned Pot Roast with GravyWe're having good, old-fashioned comfort food for Sunday Supper this week. Yum. It's easy to make and the results are wonderful. Not to mention, by doubling the typical recipe I'll have leftovers for beef pot pie later in the week.
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<a href="http://s1127.photobucket.com/user/traininup3/media/null_zpsf119b77c.jpg.html" target="_blank"><img alt=" photo null_zpsf119b77c.jpg" border="0" class="aligncenter" height="290" src="http://i1127.photobucket.com/albums/l625/traininup3/null_zpsf119b77c.jpg" style="border: 0px;" width="400" /></a></div>
<em><strong>Ingredients:</strong></em>
<br />
<ul>
<li><em>6-7 lbs boneless chuck roast**</em></li>
<li><em>granulated garlic, to taste</em></li>
<li><em>2 onions, sliced thickly</em></li>
<li><em>6-7 medium potatoes, peeled and sliced lengthwise</em></li>
<li><em>4 carrots, peeled and cut into two lengths</em></li>
<li><em>1 can golden mushroom soup</em></li>
<li><em>1/4 cup red wine</em></li>
<li><em>2 Tbs worcestshire sauce</em></li>
<li><em>1 Tbs beef bouillon</em></li>
<li><em>3/4 cup water</em></li>
</ul>
<em><strong>Directions:</strong></em>
<br />
<ol>
<li><em>Spray slow cooker with non-stick cooking spray.</em></li>
<li><em>Add the roasts to the slow cooker, sprinkling liberally with granulated garlic, and layering with the the onions. Toss remaining onions into the slow cooker.</em></li>
<li><em>Whisk together the red wine, worcestshire sauce, beef bouillon, and water in a bowl, then pour over the roasts and onions in the slow cooker.</em></li>
<li><em>Place potatoes and carrots on top of the onions and around the roasts.</em></li>
<li><em>Cook for 8 hours on low or 4 hours on high.**</em></li>
</ol>
<em>* I used two roasts, but it would be fine to use a larger roast and cut it into two pieces to fit into the slow cooker.</em><br />
<em>** My chuck roasts are frozen, so I'm going to cook this for 2 1/2 hours on high and then about 4 1/2 hours on low.</em><br />
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Personally, I'm not a fan of canned, condensed soup. There are exactly TWO exceptions to this in my recipe box and this is one of them. When it comes down to spending extra time in the kitchen versus more time with my family on Sunday, time with family wins every time. I can also throw this together before we leave for church and not come home to a big mess in the kitchen. Plus, the gravy tastes really good and is ready the same time everything else is ready! So, all the way around, it's worth sacrificing real food principals sometimes. (Just don't let it become a habit! ;) )<br />
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~Enjoy!Elizabethhttp://www.blogger.com/profile/02316187919097871565noreply@blogger.com0tag:blogger.com,1999:blog-2744518757506863465.post-68263994727503024082013-08-06T22:14:00.003-05:002013-08-06T22:14:49.117-05:00Mexican Grilled Corn (Elote)This is the most amazing corn I've ever eaten. Very messy, but very worth it!<br />
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<a href="http://enrichingeverydaylife.files.wordpress.com/2013/08/606b8d6a-ecef-4dfd-a9e1-3b96fd5d4c9f_zpsd743a9ea.jpg"><img alt="606b8d6a-ecef-4dfd-a9e1-3b96fd5d4c9f_zpsd743a9ea" class="aligncenter size-full wp-image-295" height="396" src="http://enrichingeverydaylife.files.wordpress.com/2013/08/606b8d6a-ecef-4dfd-a9e1-3b96fd5d4c9f_zpsd743a9ea.jpg" width="529" /></a><br />
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<b><i>Ingredients:</i></b><br />
<i> 4 ears of corns in husks</i><br />
<i> 1/2 cup mayonnaise</i><br />
<i> 1/2 lime, juiced</i><br />
<i> 1 tsp chili powder</i><br />
<i> dash cayenne pepper</i><br />
<i> 4 tablespoons butter, melted</i><br />
<i> 1 cup parmesan cheese, grated</i><br />
<i> cilantro leaves, coarsely chopped</i><br />
<br />
<b><i>Directions:</i></b><br />
<i> Heat the grill to medium.</i><br />
<i> Pull the outer husks of each of the corn down to the base (be sure to keep them attached) and remove silk. Fold husks back into place, and soak the ears of corn in a large bowl of</i><br />
<i> cold water for 10 minutes. Remove corn from water and shake off</i><br />
<i> excess.</i><br />
<i> Place the corn on the hot grill, close the cover, and cook over moderate heat for 20 minutes, turning every 5 minutes.</i><br />
<i> In a small bowl mix the mayonnaise, lime juice, chili powder, and cayenne pepper.</i><br />
<i> To serve, brush each ear with melted butter then brush on the mayonnaise mixture. Sprinkle liberally with parmesan cheese and cilantro.</i><br />
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Did I mention that this is really messy to eat? Worth every dribble of butter and mayonnaise on my chin.<br />
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Now I'm trying to figure out if I could make this with corn OFF the cob so I can serve it without having to stop mid-dinner to wash my face.<br />
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~ Enjoy!Elizabethhttp://www.blogger.com/profile/12793365051272057457noreply@blogger.com0tag:blogger.com,1999:blog-2744518757506863465.post-23125685896239107322013-02-05T15:22:00.008-06:002013-02-05T15:22:59.417-06:00Beef & Mushroom Barley SoupI've been craving a hearty, beef and mushroom soup for.ever. Finally gathered all the ingredients together and started searching for a recipe. Could not find a single one that sounded like what I wanted to eat. Normally, I would start with someone else's recipe and modify it. This time I couldn't even find a good starting point. So I winged it.<br />
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What else was I supposed to do?<br />
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<i><span style="font-size: large;"><b>Beef & Mushroom Barley Soup</b></span></i><br />
<ul>
<li><i>1 lb stew meat, cut into bite sized cubes (I prefer SMALL)</i></li>
<li><i>4 cloves garlic, minced</i></li>
<li><i>1 medium onion, chopped</i></li>
<li><i>2 Tbs tomato paste</i></li>
<li><i>2 carrots, sliced into bite-sized pieces</i></li>
<li><i>1 - 16 oz package sliced mushrooms</i></li>
<li><i>6 cups beef broth</i></li>
<li><i>1/2 cup barley</i></li>
</ul>
<ol>
<li><i>Brown stew meat (I used 2 Tbs olive oil) in dutch oven or heavy bottom pan over medium-high heat. When meat is browned, add garlic and onions into the pot. Cook for about three minutes, stirring occasionally.</i></li>
<li><i>Stir tomato paste into beef and onion mixture, cook for another three minutes.</i></li>
<li><i>Add carrots and mushrooms into the pot, stir well. Reduce heat to medium and cook until mushrooms are done. Stir occasionally.</i></li>
<li><i>Pour in beef broth. Stir well, then add the barley.</i></li>
<li><i>Cook over medium-low heat for about two hours - until meat and vegetables are tender.</i></li>
</ol>
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If you like a thicker soup, you can bring the soup to a boil then add about 2 Tbs corn starch mixed with water to thicken. I also added about 3/4 cup of heavy cream to my soup at the end. It was sitting in the fridge and I didn't want it to go to waste - the soup would have been fine without it.<br />
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~ Enjoy!Elizabethhttp://www.blogger.com/profile/12793365051272057457noreply@blogger.com0tag:blogger.com,1999:blog-2744518757506863465.post-35721969881101331382013-02-05T14:57:00.000-06:002013-02-05T14:57:19.028-06:00Egg Salad Sandwich.In my quest for new and exciting recipes, sometimes I forget about the simple things. The comfort foods from my childhood that my working mom could throw together in a flash. Yummy food that we could make back in the day before the spice aisle at Kroger started looking an awful lot like an international market.<br />
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<i><span style="font-size: large;"><b>Old Fashioned Egg Salad Sandwich</b></span></i><br />
<ul>
<li><i>1 slice homemade sourdough bread, toasted</i></li>
</ul>
<ul>
<li><i>2 eggs, hard-boiled and chopped</i></li>
<li><i>3 Tbs mayonnaise (or to taste)</i></li>
<li><i>salt (to taste)</i></li>
<li><i>paprika</i></li>
</ul>
<i>Mix eggs and mayonnaise together. Butter toasted bread and top with egg salad. Sprinkle with salt (to taste) and paprika.</i><br />
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That's it. No onions or relish or pickled beets or anything fancy. Just eggs and mayo, with a little paprika to put a smile on your face. Personally, I like to make my egg salad sandwiches open face on a thick slice of buttered toast. There is nothing wrong with sticking your egg salad between two slices like a traditional sandwich. ;)<br />
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~ Enjoy!<br />
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<br />
<b><span style="font-size: large;"><a href="http://www.littlehouseliving.com/" target="_blank">Merissa at Little House on the Prairie Living</a> hosts an Old Fashioned Recipe Exchange every Tuesday. If you have a recipe to share you can link your blog post or you can post in the comments. <a href="http://www.littlehouseliving.com/old-fashioned-recipe-exchange-25.html">CLICK HERE to go to this week's exchange!</a></span></b><br />
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<b><span style="font-size: large;">Go ahead, you know you want to look!</span></b> </div>
Elizabethhttp://www.blogger.com/profile/12793365051272057457noreply@blogger.com0tag:blogger.com,1999:blog-2744518757506863465.post-59725096687057156082013-02-03T10:45:00.002-06:002013-02-05T14:44:13.567-06:00Hershey's Old Fashioned Hot Cocoa - from scratchAfter a <strike>lame</strike> warm winter last year and a snow-less winter thus far this year, we finally have SNOW! And snow means it's time for real, old-fashioned hot cocoa. NOT the kind that comes from a can and is made with water.<br />
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<a href="https://www.hersheys.com/recipes/recipe-details.aspx?id=5265&name=Hot-Cocoa">This is the original recipe that used to be on the can of Hershey' cocoa.</a> I was incredibly sad this morning when I saw that it's been replaced with a microwavable version. This morning I am more thankful than ever for the world wide web!<br />
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<i><span style="font-size: large;"><b>Hershey's Old Fashioned Hot Cocoa</b></span></i><br />
<i><br />
</i> <i><b>Ingredients</b></i><br />
<ul><li><i>1/2 cup sugar</i></li>
<li><i>1/4 cup HERSHEY'S Cocoa</i></li>
<li><i>Dash salt</i></li>
<li><i>1/3 cup hot water</i></li>
<li><i>4 cups (1 qt.) milk</i></li>
<li><i>3/4 teaspoon vanilla extract</i></li>
<li><i>Miniature marshmallows or sweetened whipped cream (optional)</i></li>
</ul><i><br />
</i> <i><b>Directions</b></i><br />
<br />
<i>1 Stir together sugar, cocoa and salt in medium saucepan; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add milk; stirring constantly, heat to serving temperature. Do Not Boil.</i><br />
<i><br />
</i> <i>2 Remove from heat; add vanilla. Beat with rotary beater or whisk until foamy. Serve topped with marshmallows or whipped cream, if desired. Five 8-oz. servings. </i><br />
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The perfect end to a cold, wet morning in the snow! If you love good hot cocoa and have never made it this way at home, you really need to give it a try. So easy and SO much more delicious than canned!<br />
<br />
<br />
~ Enjoy!<br />
<br />
<br />
<b><span style="font-size: large;"><a href="http://www.littlehouseliving.com/" target="_blank">Merissa at Little House on the Prairie Living</a> hosts an Old Fashioned Recipe Exchange every Tuesday. If you have a recipe to share you can link your blog post or you can post in the comments. <a href="http://www.littlehouseliving.com/old-fashioned-recipe-exchange-25.html">CLICK HERE to go to this week's exchange!</a></span></b><br />
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<div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1_6uhHTZjnYicDunAgLx1CtdpKjNpbbjXscvDsFwuD-hYyzleKXouWOffNnPbixY5uw7pKqZv46YfRF9r48VNwyse2z2QCfLcP1cfc-3GFNnCnf26vQNsB_O8gS3AoTTyaQPzGeW1Zm1m/s1600/recipeexchange.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1_6uhHTZjnYicDunAgLx1CtdpKjNpbbjXscvDsFwuD-hYyzleKXouWOffNnPbixY5uw7pKqZv46YfRF9r48VNwyse2z2QCfLcP1cfc-3GFNnCnf26vQNsB_O8gS3AoTTyaQPzGeW1Zm1m/s400/recipeexchange.jpg" width="400" /></a> </span></b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: large;">Go ahead, you know you want to look!</span></b> </div>Elizabethhttp://www.blogger.com/profile/12793365051272057457noreply@blogger.com0tag:blogger.com,1999:blog-2744518757506863465.post-30848571439861048772013-02-02T20:08:00.001-06:002013-02-02T20:08:25.427-06:00Cheddar and Ale SoupThis recipe found me through a soup group I belong to on Facebook. I had every intention of following the recipe as written, but... There's always a but, right? The sausage was already thawed and I wanted a heartier soup. The potatoes weren't part of <a href="http://www.closetcooking.com/2012/03/ale-and-cheddar-soup.html" target="_blank">the original Ale and Cheddar Soup recipe</a>, but after it was finished cooking I thought it really needed the potatoes for more bulk. So once again, my end product looks NOTHING like what it should have. :)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnNN20zMBttZ-6HDDjAZMp-77hazqsBAUozoeYf1OgqWrFcWHfVOJQz8p3WjcSx12G_aBrlh8TvR-PbmqHrhQ-nHMwBy4XTND-jVn3G7xbPHnmS84Aeuv0mAxyZSn0mRKvw4d3el43m_VE/s1600/soup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnNN20zMBttZ-6HDDjAZMp-77hazqsBAUozoeYf1OgqWrFcWHfVOJQz8p3WjcSx12G_aBrlh8TvR-PbmqHrhQ-nHMwBy4XTND-jVn3G7xbPHnmS84Aeuv0mAxyZSn0mRKvw4d3el43m_VE/s320/soup.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes, that's rosemary. All out of thyme. :p</td></tr>
</tbody></table>
<br />
<span style="font-size: large;"><i><b>Elizabeth's Ale and Cheddar Soup with Potatoes</b></i></span><br />
<br />
<i><b>Ingredients</b></i><br />
<ul>
<li><i>1 ring Polska Kielbasa</i></li>
<li><i>1 onion, diced</i></li>
<li><i>2 stalks celery, diced</i></li>
<li><i>4 cloves garlic, chopped</i></li>
<li><i>1 teaspoon thyme, chopped</i></li>
<li><i>2 tablespoons butter</i></li>
<li><i>1/4 cup flour </i></li>
<li><i>1 ~12 ounce bottle ale </i></li>
<li><i>2 cups chicken broth</i></li>
<li><i>1/2 cup heavy cream</i></li>
<li><i>1 teaspoon Dijon mustard</i></li>
<li><i>1 tablespoon Worcestershire sauce</i></li>
<li><i>2 cups cheddar cheese, shredded</i></li>
<li><i>2 medium potatoes, cooked, cut into cubes </i></li>
<li><i>salt and pepper to taste</i></li>
</ul>
<i><br />
</i> <i><b>Directions</b></i><br />
<ol>
<li><i>Cook the sausage in a pan over medium heat. (I added about 2 Tbs olive oil so it wouldn't burn.)</i></li>
<li><i>Add the onion and celery, cook until tender, about 10 minutes.</i></li>
<li><i>Add the garlic and thyme and cook until fragrant, about a minute.</i></li>
<li><i>Add the butter and let it melt and get all bubbly then sprinkle on the flour and let it cook until it starts to turn golden brown, about 2-3 minutes.</i></li>
<li><i>Add the ale and broth, stir well and let cook for 10 minutes.</i></li>
<li><i>Turn heat down to medium low and a dd the cream, mustard, Worcestershire sauce, and cheese. Cook until the cheese has melted without bringing it back to a boil.</i></li>
<li><i>Season with cayenne, salt and pepper to taste and enjoy.</i></li>
</ol>
<br />
Honestly, I thought it was just okay and would be much better if I would have used bacon. Of course, with bacon, it would have taken a lot longer to make and the small sacrifice in flavor was worth the time I saved frying the bacon. The rest of the family LOVED it and had seconds.<br />
<br />
~ Enjoy!Elizabethhttp://www.blogger.com/profile/12793365051272057457noreply@blogger.com0tag:blogger.com,1999:blog-2744518757506863465.post-40661061778243900292013-01-29T17:51:00.004-06:002013-01-31T21:43:55.351-06:00Chicken Corn ChowderI had planned to make chicken & barley soup for dinner tonight until I discovered that there is no barley in the house. After a quick search, I read through a couple of chicken corn chowder recipes. Finding none of them to my liking, I (of course) deviated and came up with this recipe. This time I used too many to list every one, but the majority of the recipes I read were some variation of Paula Deen's corn chowder.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikiZh3J0gEgzbvWPoziVyDw_vCujJEILlEGDO-TV8YFOQG8Nc5WyVPIk9sRfJNc77A-7ZPhGbHtXlcjEiv1NHMNRWFR1KBAZdTtVyPP4bWsLZQrPBH3Nllujvfng9WhATuZ9FKRbxymF_U/s1600/corn+chowder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikiZh3J0gEgzbvWPoziVyDw_vCujJEILlEGDO-TV8YFOQG8Nc5WyVPIk9sRfJNc77A-7ZPhGbHtXlcjEiv1NHMNRWFR1KBAZdTtVyPP4bWsLZQrPBH3Nllujvfng9WhATuZ9FKRbxymF_U/s400/corn+chowder.jpg" width="400" /></a></div><br />
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<i><b><span style="font-size: large;">Chicken Corn Chowder</span></b></i><br />
<ul><li><i>1 stick butter</i></li>
<li><i>1 bag Recipe Beginnings mirepoix mix (<a href="http://enrichingeverydaylife.blogspot.com/2012/03/avgolemono-greek-lemon-chicken-orzo.html" target="_blank">Kroger brand</a>)</i></li>
<li><i>3 cloves garlic, chopped finely</i></li>
<li><i>1 Tbs all-purpose flour</i></li>
<li><i>1 qt chicken broth (4 cups)</i></li>
<li><i>2 medium potatoes, chopped into small cubes</i></li>
<li><i>1 12 oz bag frozen sweet corn kernels</i></li>
<li><i>1 cup chicken, cooked and chopped</i></li>
<li><i>1 cup heavy cream (or half & half, or milk - your preference)</i></li>
<li><i>dash of nutmeg</i></li>
<li><i>salt and pepper to taste</i></li>
</ul><ol><li><i>In a medium saucepan, combine chicken broth and potatoes. Bring to a boil, then reduce heat and cook until potatoes are soft.</i></li>
<li><i>Add corn and chicken to potatoes and broth. Cook until warmed. </i></li>
<li><i>Melt butter in a heavy pot or dutch oven over medium heat. Add the mirepoix mix and garlic, saute for about five minutes.</i></li>
<li><i>Add the flour and stir to make a roux. Cook for about 3 minutes.</i></li>
<li><i>Slowly add about one cup of the potato broth to the roux, whisk until smooth.</i></li>
<li><i>Pour remaining broth, potatoes, corn, and chicken into roux mixture. Bring to a boil, stirring frequently.</i></li>
<li><i>Add seasonings and cream. Heat through.</i></li>
</ol><br />
<br />
I used an herb-roasted rotisserie chicken from Kroger in this recipe, but any cooked chicken will work. Of course, fresh vegetables would be even better than the frozen Kroger variety, but they are so inexpensive, so tasty, and make for such light work I can't seem to break myself of the mirepoix mix. For the corn, I'd definitely use fresh or frozen in place of canned because the texture will be heartier.<br />
<br />
Anyone ever added cheddar cheese to this? I'm thinking that would take it up to the next level...<br />
<br />
~ Enjoy!<br />
<br />
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<br />
<b><span style="font-size: large;"><a href="http://www.littlehouseliving.com/" target="_blank">Merissa at Little House on the Prairie Living</a> hosts an Old Fashioned Recipe Exchange every Tuesday. If you have a recipe to share you can link your blog post or you can post in the comments. <a href="http://www.littlehouseliving.com/old-fashioned-recipe-exchange-129.html">CLICK HERE to go to this week's exchange!</a></span></b><br />
<b><span style="font-size: large;"><br />
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<div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1_6uhHTZjnYicDunAgLx1CtdpKjNpbbjXscvDsFwuD-hYyzleKXouWOffNnPbixY5uw7pKqZv46YfRF9r48VNwyse2z2QCfLcP1cfc-3GFNnCnf26vQNsB_O8gS3AoTTyaQPzGeW1Zm1m/s1600/recipeexchange.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1_6uhHTZjnYicDunAgLx1CtdpKjNpbbjXscvDsFwuD-hYyzleKXouWOffNnPbixY5uw7pKqZv46YfRF9r48VNwyse2z2QCfLcP1cfc-3GFNnCnf26vQNsB_O8gS3AoTTyaQPzGeW1Zm1m/s400/recipeexchange.jpg" width="400" /></a> </span></b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: large;">Go ahead, you know you want to look!</span></b> </div><br />
Elizabethhttp://www.blogger.com/profile/12793365051272057457noreply@blogger.com0tag:blogger.com,1999:blog-2744518757506863465.post-80030719120065507242013-01-27T15:22:00.001-06:002013-01-29T12:01:23.178-06:00Shrimp Étouffée for Mardis Gras! It all started with the King Cake...<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyOjqMoCK84TIcOlLkIA3pKsLIrl77T354wXRFW2wFw4G4_le2olGPdsXwLnnIgLh_uxYodWIsWgaFvNhwTQVAls1_ZHV76zldcASZsqYCcKvWD4qrHlqm5n48Y3K1aYidfT56umEXiOsA/s1600/king+cake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyOjqMoCK84TIcOlLkIA3pKsLIrl77T354wXRFW2wFw4G4_le2olGPdsXwLnnIgLh_uxYodWIsWgaFvNhwTQVAls1_ZHV76zldcASZsqYCcKvWD4qrHlqm5n48Y3K1aYidfT56umEXiOsA/s320/king+cake.jpg" width="318" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Yes. This is the last piece.)</td></tr>
</tbody></table><br />
On a whim, I bought a King Cake from <b><a href="http://www.teasquares.com/" target="_blank">Tea Squares</a></b> in Bowling Green. I haven't had a good King Cake in years and the ones they sell at Kroger are sorely lacking. My ability to make anything requiring yeast is also sorely lacking. It was a no-brainer to order this delicious treat and bring it home for dinner.<br />
<br />
And with King Cake for dinner, what else would you serve but Crawfish Étouffée?!<br />
<br />
I've never made this at home. Ever. I've never even thought about making it at home. Yet, after perusing a hundred different recipes (Immediately ruling out any that used canned cream of whatever soup - how can they use that and call a recipe 'authentic'?) I realized that making this it home would actually be easy.<br />
<br />
If it weren't for the ice storm. Thankfully, I had shrimp on hand in the freezer (we take our shrimp seriously around here) and chicken stock to sub for the seafood stock. I also had to leave out the green onions, but I left them in the recipe because I would much have preferred to include them.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYU0TcWTCkJfsNT5PCYENa4hIFWcFLuKWvq_OwQx1DxXqlbDrEIzvDXV5psguKbUL4jqxMS75Z-pSyUvO5GBEevaWavhjhtUExzdo9Kz2wbSvSMYH-23mgcRajfKH8YHt0-q2m8rA4s6rz/s1600/Picture1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYU0TcWTCkJfsNT5PCYENa4hIFWcFLuKWvq_OwQx1DxXqlbDrEIzvDXV5psguKbUL4jqxMS75Z-pSyUvO5GBEevaWavhjhtUExzdo9Kz2wbSvSMYH-23mgcRajfKH8YHt0-q2m8rA4s6rz/s320/Picture1.jpg" width="320" /></a></div><br />
I forgot to get a picture of the finished dinner, but isn't this picture of the vegetables pretty? The original recipe called for green peppers, but I really hate green pepper. The red, yellow, and orange add such beautiful color, not to mention taste much better. I had an orange pepper in the fridge, but next time I would be tempted to use yellow for more color.<br />
<br />
<br />
<i><span style="font-size: large;"><b>Shrimp Étouffée</b></span></i><br />
<i> </i> <br />
<ul><li><i>1/2 cup chopped onions</i></li>
<li><i>1/4 cup chopped celery</i></li>
<li><i>1/4 cup chopped orange bell pepper</i></li>
<li><i>1/2 bunch green onions, thinly sliced</i></li>
<li><i>4 garlic cloves, minced</i></li>
<li><i>1/4 cup butter</i></li>
<li><i>1/4 cup all-purpose flour</i></li>
<li><i>1 1/2 cups chicken stock</i></li>
<li><i>1/2 stick butter</i></li>
<li><i>1 pound cooked shrimp, peeled and de-veined</i></li>
</ul><br />
<i> Cajun Seasoning Mix</i><br />
<ul><li><i>1/2 tsp salt</i></li>
<li><i>1/4 tsp dried oregano</i></li>
<li><i>1/4 tsp paprika</i></li>
<li><i>1/4 tsp white pepper</i></li>
<li><i>1/8 tsp cayenne pepper (more if you like it spicy)</i></li>
</ul><br />
<ol><li><i>In a small bowl, thoroughly combine the seasoning mix. Set aside. </i></li>
<li><i>In a large heavy skillet or dutch oven, make a roux by heating the oil over medium high heat. </i></li>
<li><i>Add the flour, whisking until smooth. Continue whisking until a peanut butter roux is achieved, about 3-5 minutes. </i></li>
<li><i>Reduce heat to medium-low. Add onions, celery and bell pepper; cook 2 minutes. </i></li>
<li><i>Add green onions, garlic and seasoning mix; cook an additional 5 minutes. </i></li>
<li><i>In a separate saucepan, bring the stock to a boil. </i></li>
<li><i>Gradually add boiling stock to roux mixture, whisking with each addition until dissolved. Return to a boil, stirring often. </i></li>
<li><i>Reduce heat to low; cook 30 minutes, stirring frequently. </i></li>
<li><i>During the last few minutes of cooking time, place the butter and shrimp in a microwave-safe dish. Cover loosely and microwave on high for 2 minutes, or until the butter has melted. Stir to combine. </i></li>
<li><i>Gently fold shrimp mixture into stock mixture. </i></li>
</ol><i><br />
</i> <i><br />
</i> <i>Serve over hot rice with French bread and hot sauce. </i><br />
<i>Serves 4.</i><br />
<br />
<br />
While this is my own recipe, follow the links to my inspiration:<br />
<a href="http://raisedonaroux.com/crawfish-etouffee/">Crawfish Étouffée </a><br />
<a href="http://allrecipes.com/recipe/simple-cajun-seasoning/">Simple Cajun Seasoning Recipe</a><br />
<br />
<br />
This is the best new recipe I've tried in ages. And so simple! Even my non-shrimp-eating picky eater loved it, although she just ate the sauce over rice without the shrimp.<br />
<br />
And the King Cake was the Best. Ever. Nothing like fresh from the bakery. :)<br />
<br />
<br />
~ Enjoy!<br />
<br />
<br />
<br />
<br />
<b><span style="font-size: large;"><a href="http://www.littlehouseliving.com/" target="_blank">Merissa at Little House on the Prairie Living</a> hosts an Old Fashioned Recipe Exchange every Tuesday. If you have a recipe to share you can link your blog post or you can post in the comments. <a href="http://www.littlehouseliving.com/old-fashioned-recipe-exchange-129.html">CLICK HERE to go to this week's exchange!</a></span></b><br />
<b><span style="font-size: large;"><br />
</span></b> <br />
<div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1_6uhHTZjnYicDunAgLx1CtdpKjNpbbjXscvDsFwuD-hYyzleKXouWOffNnPbixY5uw7pKqZv46YfRF9r48VNwyse2z2QCfLcP1cfc-3GFNnCnf26vQNsB_O8gS3AoTTyaQPzGeW1Zm1m/s1600/recipeexchange.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1_6uhHTZjnYicDunAgLx1CtdpKjNpbbjXscvDsFwuD-hYyzleKXouWOffNnPbixY5uw7pKqZv46YfRF9r48VNwyse2z2QCfLcP1cfc-3GFNnCnf26vQNsB_O8gS3AoTTyaQPzGeW1Zm1m/s400/recipeexchange.jpg" width="400" /></a> </span></b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: large;">Go ahead, you know you want to look!</span></b> </div><br />
Elizabethhttp://www.blogger.com/profile/12793365051272057457noreply@blogger.com0tag:blogger.com,1999:blog-2744518757506863465.post-47067277636602825442012-11-13T21:57:00.001-06:002012-11-14T14:54:38.562-06:00Caramel Apple DipAt the last minute, I decided to bring apples and dip to my youngest daughter's Shakespeare class this afternoon. We always have lots of cut-up apples in the fridge, so they're easy to grab and go. But all alone, they'd be boring. Peanut butter is good with apples, but doesn't shout 'special'.<br />
<br />
Back in the dark recesses of my brain lurked a recipe that my family used to make quite often when I was a young adult. They may still make it, I don't live near them anymore and somehow this was lost from my immediate memory during one of our many moves. I started thinking about it a couple of weeks ago. Probably because I'm getting tired of apples with peanut butter!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZfPuodsyiW_RK_lwFAU2MDmdcKp7R-G4sIUhjl0nNkcKeiBrofArEHZ0f1uCaIRYw1qAzIl6LJ9SWkAZdAvKRAoj5rbO4KwsPWv3ZarDFqMhRGBADD0LUvHRLje2JOjbCX0vOpseZRujF/s1600/dip1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZfPuodsyiW_RK_lwFAU2MDmdcKp7R-G4sIUhjl0nNkcKeiBrofArEHZ0f1uCaIRYw1qAzIl6LJ9SWkAZdAvKRAoj5rbO4KwsPWv3ZarDFqMhRGBADD0LUvHRLje2JOjbCX0vOpseZRujF/s400/dip1.jpg" width="400" /></a></div><br />
As you can see from the container, my memory served me well!<br />
<br />
Best of all? It took me less than five minutes to make. Really.<br />
<br />
<br />
<i><br />
</i> <br />
<h2><i><a href="http://allrecipes.com/recipe/apple-dip/detail.aspx?event8=1&prop24=SR_Title&e11=apple%20dip&e8=Quick%20Search&event10=1&e7=Article" target="_blank">Apple Dip</a></i></h2><i><br />
</i> <i>1 - 8 oz brick of cream cheese, softened</i><br />
<i>1/2 cup brown sugar, packed</i><br />
<i>1 Tbs vanilla</i><br />
<i><br />
</i> <i>Using a hand mixer, combine all ingredients and whip until smooth.</i><br />
<i><br />
</i> <i><br />
</i> <i><br />
</i> <br />
<h2><i>Cream Cheese Dip (the original)</i></h2><i><br />
</i> <i>2 - 8 oz bricks of cream cheese, softened</i><br />
<i>1 cup brown sugar, packed</i><br />
<i>1 tsp vanilla</i><br />
<i>1 cup shelled peanuts (salted or unsalted)</i><br />
<i><br />
</i> <i>Using a hand mixer, combine cream cheese, brown sugar, and vanilla. Whip until smooth. Stir peanuts into the dip by hand.</i><br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUy4c1Rr76uCGXuA2xgekFaumLIDbaND42fHXn-lCsAA1nSeWnhLvz7-_b1ItUUcH03OjBmjwArx0sywnoeohU1spevYRJEAkx3lvSISA5j35ETCbor_O_XPR7sqRit-x7sr8gcgLiObV-/s1600/apples1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUy4c1Rr76uCGXuA2xgekFaumLIDbaND42fHXn-lCsAA1nSeWnhLvz7-_b1ItUUcH03OjBmjwArx0sywnoeohU1spevYRJEAkx3lvSISA5j35ETCbor_O_XPR7sqRit-x7sr8gcgLiObV-/s320/apples1.jpg" width="320" /></a></div><i>Serve dip with your favorite apple - my kids love Granny Smith, but I'm more partial to the Gala - or other hard fruit, like pears. Apples are best, though.</i><br />
<br />
<br />
In my haste, I did a quick Allrecipes search to come up with the first recipe (click on the recipe name to go to the Allrecipes version). After we got back home, I had time to search my recipe box and I found the original recipe my family used. Can't believe I forgot about the peanuts!<br />
<br />
The handwritten recipe card says "Cream Cheese Dip" for the name, but I remember distinctly that we called it "Caramel Apple Dip" when it was mentioned by name. The peanuts improve this dip from 'good with apples' to 'oh-my-gosh this tastes like a caramel apple".<br />
<br />
~ ENJOY!<br />
<br />
<b><span style="font-size: large;"><a href="http://www.littlehouseliving.com/" target="_blank">Merissa at Little House on the Prairie Living</a> hosts an Old Fashioned Recipe Exchange every Tuesday. If you have a recipe to share you can link your blog post or you can post in the comments. <a href="http://www.littlehouseliving.com/old-fashioned-recipe-exchange-1113.html">CLICK HERE to go to this week's exchange!</a></span></b><br />
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Elizabethhttp://www.blogger.com/profile/12793365051272057457noreply@blogger.com0tag:blogger.com,1999:blog-2744518757506863465.post-465243192630496492012-11-07T09:34:00.002-06:002012-11-07T09:45:22.394-06:00Muffins with PEANUT BUTTERI can't credit this recipe because I don't remember where I found it. Boo.<br />
<br />
<h2>
<i>PEANUT BUTTER & JELLY MUFFINS</i></h2>
<i>• 1-3/4 cups flour</i><br />
<i>• 2/3 cup brown sugar</i><br />
<i>• 2 1/2 tsp. baking powder</i><br />
<i>• 1/4 tsp. salt</i><br />
<i>• 3/4 cup milk</i><br />
<i>• 2/3 cup peanut butter</i><br />
<i>• 1/4 cup vegetable oil</i><br />
<i>• 1 egg</i><br />
<i>• 1-1/2 tsp. vanilla</i><br />
<i>• jam or jelly, any flavor</i><br />
<br />
<ol>
<li><i>Mix the flour, brown sugar, baking powder and salt together in a bowl. </i></li>
<li><i>In a mixer bowl, beat together the milk, peanut butter, vegetable oil, egg and vanilla. </i></li>
<li><i>Stir the wet ingredients into the dry ingredients with a spoon. (I needed to add another splash of milk at this point, because the batter was too dry and stiff.)</i></li>
<li><i>Grease a muffin tin. Put a tablespoon or two of the batter into each cup. Add a teaspoon of jam to the top. Put more batter over the jam to cover it. </i></li>
<li><i>Bake at 350 degrees for 20-25 minutes. Cool in the pan for 5 minutes before removing.</i></li>
</ol>
<br />
<br />
<h2>
<i>PEANUT BUTTER BANANA MUFFINS</i></h2>
<i><b>Ingredients</b></i><br />
<ul>
<li><i>2 cups all-purpose flour</i></li>
<li><i>1/2 cup lightly packed brown sugar</i></li>
<li><i>1 tablespoon baking powder</i></li>
<li><i>1/4 teaspoon salt</i></li>
<li><i>1/2 cup peanut butter</i></li>
<li><i>2 tablespoons vegetable oil</i></li>
<li><i>2 eggs</i></li>
<li><i>3/4 cup milk</i></li>
<li><i>2 ripe bananas, mashed</i></li>
</ul>
<i><br /></i>
<i><b>Directions</b></i><br />
<ol>
<li><i>Preheat the oven to 375°F.</i></li>
<li><i>In a large bowl, mix together the flour, brown sugar, baking powder and salt.</i></li>
<li><i>In a separate bowl, beat together the peanut butter, oil, eggs, milk and bananas.</i></li>
<li><i>Stir the wet ingredients into the dry ingredients just until moistened.</i></li>
<li><i>Spoon the batter into 12 well greased muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean. Makes 12 muffins.</i></li>
</ol>
<br />Elizabethhttp://www.blogger.com/profile/12793365051272057457noreply@blogger.com0tag:blogger.com,1999:blog-2744518757506863465.post-8216319047458925672012-11-06T19:54:00.000-06:002012-11-06T20:04:58.845-06:00All American (gluten-free) MeatloafMy family loves meatloaf. In fact, I'd say that next to macaroni and cheese it's their favorite comfort food. Unfortunately, our love of meatloaf collided with my daughter's need to eat gluten-free. <br />
<br />
Who knew you could make meatloaf with oats? This is my first attempt at gluten-free meatloaf and it's adapted from <a href="http://allrecipes.com/recipe/all-american-meatloaf-2/detail.aspx?event8=1&prop24=SR_Title&e11=meatloaf&e8=Quick%20Search&event10=1&e7=Recipe">Maridele's All American Meatloaf</a> shared on <a href="http://allrecipes.com/">allrecipes.com</a> (I have such a love/hate relationship with that site!)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhRcIMPYEpu3Gu6YWiRDf7HNi6wCuYJDZVNOVVm5ICzXOxedybaiISXUSSLE9jRSzwSv0QyydXi7eTdrOyiFu0NczBaCliUD9ItOvZFbqIzUqOISRobwzQSijbgJdWPLKoeCkmLjIcVGj8/s1600/Picture1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhRcIMPYEpu3Gu6YWiRDf7HNi6wCuYJDZVNOVVm5ICzXOxedybaiISXUSSLE9jRSzwSv0QyydXi7eTdrOyiFu0NczBaCliUD9ItOvZFbqIzUqOISRobwzQSijbgJdWPLKoeCkmLjIcVGj8/s400/Picture1.jpg" width="400" /></a></div>
<br />
<h2>
<i>All American (gluten-free) Meatloaf </i></h2>
<i><b>Ingredients</b></i><br />
<ul>
<li><i>2 pounds ground beef</i></li>
<li><i>1 cup quick cooking oats</i></li>
<li><i>1 onion, chopped</i></li>
<li><i>1/2 cup milk</i></li>
<li><i>2 eggs</i></li>
<li><i>1/4 cup ketchup</i></li>
<li><i>4 cloves garlic, minced</i></li>
<li><i>2 tsp garlic powder</i></li>
<li><i>1 teaspoon salt</i></li>
<li><i>1/2 teaspoon dried basil</i></li>
<li><i>1/4 teaspoon ground black pepper</i></li>
<li><i>2 tablespoons ketchup</i></li>
<li><i>4 slices Cheddar cheese, halved</i></li>
</ul>
<i><br />
</i> <i><b>Directions</b></i><br />
<ol>
<li><i>Preheat oven to 375F</i></li>
<li><i>Mix ground beef, quick oats, onion, milk, eggs, 1/4 cup ketchup, garlic, garlic powder, salt, basil, and black pepper together in a large bowl until thoroughly combined; pat the mixture into a 9x5-inch-ish loaf in a baking dish</i></li>
<li><i>Bake meatloaf in the preheated oven for 50 minutes. An instant-read meat thermometer inserted into the center of the meat loaf should read at least 160F</i></li>
<li><i>Remove from oven, spread 2 tablespoons ketchup over loaf, and top with Cheddar cheese slices; return to oven and bake until cheese has melted, about 5 more minutes</i></li>
</ol>
<br />
It was delicious and very filling. I'm sure all that extra garlic is what makes it so delicious! Now that I've had success with oatmeal in place of bread crumbs I'm looking forward to adapting my other meatloaf recipes.<br />
<br />
~ ENJOY!<br />
<br />
<b><span style="font-size: large;"><a href="http://www.littlehouseliving.com/" target="_blank">Merissa at Little House on the Prairie Living</a> is hosting a weekly Old Fashioned Recipe Exchange every Tuesday. If you have a recipe to share you can link your blog post or you can post in the comments. <a href="http://www.littlehouseliving.com/old-fashioned-recipe-exchange-116.html">CLICK HERE to go to this week's exchange!</a></span></b><br />
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<br />Elizabethhttp://www.blogger.com/profile/12793365051272057457noreply@blogger.com1tag:blogger.com,1999:blog-2744518757506863465.post-11636177139270191572012-10-24T11:16:00.000-05:002012-10-25T19:38:56.557-05:00Midwestern GoulashMidwestern Goulash?<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwoot0fT84VB1H7VZE-AHS93JkcJ0cUlU2CbefIF2CDiXJlQ5OLRw8U3NPQ5qbs858GOP0PkdrLpiO7Ms5eQeyqQi1nXS8Q2pHsmDlCoRaf_WGW-raAx9-4e1dmShvIeNCbA_fBskhNmVr/s1600/goulash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwoot0fT84VB1H7VZE-AHS93JkcJ0cUlU2CbefIF2CDiXJlQ5OLRw8U3NPQ5qbs858GOP0PkdrLpiO7Ms5eQeyqQi1nXS8Q2pHsmDlCoRaf_WGW-raAx9-4e1dmShvIeNCbA_fBskhNmVr/s320/goulash.jpg" width="320" /></a></div>
<br />
The truth is, I hesitate to call it goulash because the recipe my family has made my entire life looks nothing like other goulash recipes I've read online and in cookbooks. But, we call it goulash. So what else am I supposed to call it?<br />
<br />
I don't know for sure where this recipe originated, either. I don't remember either of my grandmothers making it. Come to think of it, I don't remember either of my grandmothers COOKING. Except for the corned beef and cabbage or ham hocks and beans my Irish grandmother made with much regularity. Of one thing I'm sure, it's origins do lie somewhere in the midwest between South Dakota and Illinois, in the many places my mother lived while growing up. By the time I came along, this dish was well established in my family's rather odd culinary history.<br />
<br />
<br />
<i><b><span style="font-size: large;">MIDWESTERN GOULASH</span></b></i><br />
<i><br />
</i> <i><b>Ingredients</b></i><br />
<ul>
<li><i>1 lb elbow macaroni</i></li>
<li><i>1 lb ground beef (I like to use extra lean 92/8)</i></li>
<li><i>1 medium onion, finely chopped</i></li>
<li><i>3 cloves garlic, minced </i></li>
<li><i>3 Tbs sweet Hungarian paprika </i></li>
<li><i>1 - 15 oz can tomato sauce</i></li>
<li><i>1 - 6 oz can of tomato paste</i></li>
<li><i>1 - 14 1/2 oz can diced tomatoes, drained</i></li>
<li><i>2 Tbs extra virgin olive oil</i></li>
</ul>
<i><b>Directions</b></i><br />
<ol>
<li><i>Prepare macaroni according to directions. (I start boiling the water for the macaroni, then assemble my ingredients to make the sauce. My goal is for the macaroni to finish shortly after the sauce is ready.)</i></li>
<li><i>Spread the ground beef out on a large plate and sprinkle with the paprika. (You can also add salt to taste at this point.)</i></li>
<li><i>Brown the spiced ground beef in a large skillet over medium high heat. Add the onions and garlic, lower heat to medium and continue to cook until they are soft.</i></li>
<li><i>Stir the can of tomato paste into the ground beef mixture, cook for 1-2 minutes. Add the tomato sauce and diced tomatoes. Stir until tomatoes and sauce are well mixed in the ground beef. Simmer until macaroni is ready.</i></li>
<li><i>Add macaroni to the skillet and carefully (this spills easy!) incorporate that macaroni into the sauce. Cover and cook over low heat for ten minutes.</i></li>
</ol>
<br />
This is how my kiddos and I make it today. I know that my mom added ketchup and Worcestershire sauce, but somewhere along the line we stopped doing that at my house. We also serve this topped with shredded cheddar cheese, which would never have happened at my mom's table. Maybe because cheese was too expensive?<br />
<br />
ENJOY!<br />
<br />
<br />
<b><span style="font-size: large;"><a href="http://www.littlehouseliving.com/" target="_blank">Merissa at Little House on the Prairie Living</a> is hosting a weekly Old Fashioned Recipe Exchange every Tuesday. If you have a recipe to share you can link your blog post or you can post in the comments. <a href="http://www.littlehouseliving.com/old-fashioned-recipe-exchange-1023.html">CLICK HERE to go to this week's exchange!</a></span></b><br />
<b><span style="font-size: large;"><br />
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<br />Elizabethhttp://www.blogger.com/profile/12793365051272057457noreply@blogger.com1tag:blogger.com,1999:blog-2744518757506863465.post-57645240946534868382012-10-15T13:50:00.005-05:002012-10-17T16:53:28.398-05:00The Stew that Almost Wasn'tI'm craving chicken stew, specifically the Homey Chicken Stew recipe on Page 44 of America's Test Kitchen's <a href="http://www.amazon.com/Cooker-Revolution-Editors-Americas-Kitchen/dp/1933615699/ref=sr_1_1?s=books&ie=UTF8&qid=1350325647&sr=1-1&keywords=slow+cooker+revolution" target="_blank">Slow Cooker Revolution</a>. <br />
<br />
<br />
I started out with the best intentions of following this recipe to a T (REALLY!) because the picture looked so incredibly yummy in the book. <b>And then I realized I was out of onions.</b><br />
<br />
<br />
A bag of pearl onions was found in the freezer and substituted for the two chopped onions. Things were going well, when I went to add the spice. Thyme. Everybody has thyme in their spice stash, right? Wrong. <b>No thyme left for me.</b>.. (heh-heh)<br />
<br />
<br />
No problem! A quick internet search turned up that while there is no exact substitution for thyme, oregano will work in a pinch. Assuming you have oregano. Yea, that's right. I used the last of the oregano Saturday making Sunday Gravy.<br />
<br />
<br />
At this point I'm getting a little slap happy, so I just used the spice I thought smelled like how I wanted my stew to taste. <b>Enter stage left: ROSEMARY</b>! I love the smell and taste of rosemary, couldn't go wrong with this choice, right?<br />
<br />
<br />
This wasn't the end of it. The recipe calls for flour. Crap. I had planned to make gluten-free biscuits with <a href="http://pamelasproducts.com/products/baking-mixes/pamelas-baking-pancake-mix/" target="_blank">Pamela's Gluten-free Baking & Pancake Mix</a> to serve this over, for my kid who is trying to eliminate wheat from her diet. So, why not use that baking mix as a flour double? I know there are better substitutes, but I had to roll with what I have on hand.<br />
<br />
It smells go SO FAR! <br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrErqa4-nn_ASmN6vuffFOR9eCJ1ipYz4olu01-CByKbZF-_lSec2wDT_tgis8kFMU9lZJIywP5CfkTYu0Nlg3Y3JLS1j47nDGCezwI3-uJ6v0aS9sHAaotTYwxSOJyOFZg3OKkT94SpRA/s1600/Picture1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrErqa4-nn_ASmN6vuffFOR9eCJ1ipYz4olu01-CByKbZF-_lSec2wDT_tgis8kFMU9lZJIywP5CfkTYu0Nlg3Y3JLS1j47nDGCezwI3-uJ6v0aS9sHAaotTYwxSOJyOFZg3OKkT94SpRA/s400/Picture1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Looks pretty good, too!</i></td></tr>
</tbody></table>
<br />
<br />
<div style="color: #4c1130;">
<i>Elizabeth's Variation of</i></div>
<div style="color: #4c1130;">
<i><b><span style="font-size: x-large;">HOMEY CHICKEN STEW</span></b></i></div>
<i><br />
</i> <b><i>Ingredients</i></b><br />
<ul>
<li><i>1 1/2 lb boneless, skinless chicken thighs</i></li>
<li><i>1/4 c extra virgin olive oil</i></li>
<li><i>1 bag frozen pearl onions</i></li>
<li><i>8 cloves garlic, minced</i></li>
<li><i>4 T tomato paste</i></li>
<li><i>1 tsp rosemary</i></li>
<li><i>1/4 c <a href="http://pamelasproducts.com/products/baking-mixes/pamelas-baking-pancake-mix/" target="_blank">Pamela's Baking & Pancake Mix</a></i></li>
<li><i>1/2 c dry white wine</i></li>
<li><i>4 c chicken broth</i></li>
<li><i>4 potatoes, cut into ½ inch pieces</i></li>
<li><i>4 carrots, peeled and sliced 1/4 inch thick</i></li>
<li><i>2 bay leaves</i></li>
<li><i>1 c frozen peas</i></li>
</ul>
<i>
</i> <i><b>Directions</b></i><br />
<ol>
<li><i>Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium high heat until just smoking. Lightly brown the chicken on both sides. Transfer chicken to a bowl. </i></li>
<li><i>If needed, add another tablespoon of oil to the pan (I used 2 Tbs butter). Add onions, garlic, tomato paste, and rosemary. Cook until onions are softened and lightly browned, about 10 minutes. Stir in baking mix and cook for one more minute. Whisk in wine, scraping up any brown bits in the pan. Whisk in 1 cup broth, smoothing any lumps.</i></li>
<li><i>Toss potatoes and carrots with 1 Tbs extra virgin olive oil in a glass bowl and microwave 5 minutes on high. </i></li>
<li><i>Transfer onion mix to a slow cooker along with the potatoes, carrots and remaining chicken broth. Nestle browned chicken with any accumulated juices into the slow cooker. Add the bay leaves.</i></li>
<li><i>Cook on low for 4-6 hours.</i></li>
<li><i>Transfer chicken to a large casserole dish and allow to cool slightly. Using 2 forks, shred into bite size pieces. Remove bay leaves from the slow cooker. Stir in chicken and frozen peas. Allow to heat through, about 5 minutes. </i></li>
</ol>
<br />
<strike>Stay tuned! At this point, I may try to make the biscuits on top of the stew in the slow cooker. I read another recipe this weekend that does that and I'd like to marry that idea to this stew.</strike> I made the dough for the dumplings according to the recipe for drop biscuits on the back of the Pamela's bag and dropped them into the stew. The original directions said 35-40 minutes to cook the dumplings but it took about 55 minutes on high for ours to cook on top.<br />
<br />
Meanwhile, there is a post about this <a href="http://www.adashofcinnamon.com/2012/10/02/homey-chicken-stew/" target="_blank">Homey Chicken Stew</a> recipes on <span id="goog_1002711473"></span><b><span style="font-size: large;"><a href="http://www.blogger.com/">a dash of cinnamon<span id="goog_1002711474"></span></a></span></b>, complete with pics. Her version is much closer to the original than mine, although there is at least one minor change.<br />
<br />
~ ENJOY!<br />
<br />
<b><span style="font-size: large;"><a href="http://www.littlehouseliving.com/" target="_blank">Merissa at Little House on the Prairie Living</a> is hosting a weekly Old Fashioned Recipe Exchange every Tuesday. If you have a recipe to share you can link your blog post or you can post in the comments. <a href="http://www.littlehouseliving.com/old-fashioned-recipe-exchange-1016.html">CLICK HERE to go to this week's exchange!</a></span></b><br />
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<b><span style="font-size: large;"><br /></span></b>
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<b><span style="font-size: large;">Go ahead, you know you want to look!</span></b> </div>
Elizabethhttp://www.blogger.com/profile/12793365051272057457noreply@blogger.com1tag:blogger.com,1999:blog-2744518757506863465.post-57179098549644869992012-10-07T20:04:00.000-05:002012-10-10T14:03:57.005-05:00Escallped CornI love discovering new recipes and I was excited to see that <a href="http://www.littlehouseliving.com/" target="_blank">Merissa at Little House on the Prairie Living</a> is hosting a weekly Old Fashioned Recipe Exchange every Tuesday. If you have a recipe to share you can link your blog post or you can post in the comments. <a href="http://www.littlehouseliving.com/old-fashioned-recipe-exchange-109.html">CLICK HERE to go to this week's exchange!</a><br />
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Comfort food doesn't get much better than this!</div>
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<i><span style="font-size: large;"><b>Escalloped Corn</b></span></i><br />
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<i>2 cans creamed corn</i><br />
<i>1 can sweet corn</i><br />
<i>1/2 stick butter, melted</i><br />
<i>2/3 row saltines, crushed</i><br />
<i>2 eggs</i><br />
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<i>Mix together and pour into greased casserole dish. (I used a 7 x 11 glass pan.)</i><br />
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<i>1/2 row saltines, crushed</i><br />
<i>1/2 stick butter</i><br />
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<i>Mix together and spread evenly over the top of the casserole. Sprinkle with paprika, to taste.</i><br />
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<i>Bake at 350F for 40 minutes.</i><br />
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~ ENJOY!Elizabethhttp://www.blogger.com/profile/12793365051272057457noreply@blogger.com0