• Saturday, June 21, 2008 - Superbly Simple Spanish Rice
Pour red palm oil or other oil into the bottom of a pot. Add 2 cups white rice and brown it in the hot oil. Add one 8-10 oz. can of tomato sauce, 2 cups chicken broth, 1/4 tsp. salt, 1/2 tsp. pepper, and 1 tsp garlic powder. Adjust seasonings to taste, of course. Bring to a boil, then cover and simmer 20 minutes.
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• Sunday, March 2, 2008 - Savory Carrot Salad
I saw this recipe today while browsing my favorite food blogs. It was on The Nourishing Gourmet. I will make it later this week and let you know how it goes over!
Savory Carrot Salad
4 Carrots, shredded
2 Tbsp of Balsamic Vinegar
2 Tbsp of Extra virgin olive oil
2 tsp of Dijon Mustard
2 garlic cloves, crushed
1 tspof basil
A dash or two of salt and pepper
Put shredded carrots in a bowl, mix the rest of the ingredients in a small bowl and pour over carrots. Gently toss. Taste and adjust with salt, pepper and extra vinegar and oil, if needed.
You can serve right away, or chill before serving. Beware that the carrots will start losing their crispness if you let it sit to long in the vinaigrette. |
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• Monday, February 18, 2008 - Tomato Basil Fettuccine
I'm going to try this one paired with Chicken Parmigiana. I think it would be a good summer main dish with chunks of chicken added.
Tomato Basil Fettuccine
16 oz. fettuccine
1/2 cup finely chopped onion
1/4 tsp red pepper flakes
2 Tbsp butter
2 (15 oz) cans diced tomatoes, undrained
1/2 tsp salt
2/3 cups evaporated milk
1/2 cup fresh basil, chopped
4 Tbsp Parmesan cheese
Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute onion and red pepper flakes in butter until tender. Add the tomatoes and salt. Cook and stir over medium heat until most of the liquid is evaporated. Remove from heat and let stand one minute. Whisk in evaporated milk. Drain cooked pasta and stir in basil, cheese, and tomato mixture. Toss well and serve hot.
Find more great recipes, including this one, at Overwhelmed With Joy. |
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• Monday, January 14, 2008 - Baked Navy Beans
Baked Navy Beans
1 pound dried navy beans
1 1/2 cup chicken broth
1/2 cup chopped bacon
1 cup chopped onions
2 cloves minced garlic
1/2 cup ketchup
2 Tbsp steak sauce
1 tsp dried mustard
1 cup brown sugar
1 tsp salt
1/2 tsp pepper
Soak beans overnight in a large amount of water. Then drain water and rinse beans. Cover with 8 cups of water and cook one hour. Set oven to 325. Add remaining ingredients, stir well, cover and move to oven. Bake two hours. Uncover and bake an additional 15 minutes. Let stand 20 minutes after removing from oven for sauce to thicken.
I have made this, and it was a flavorful dish!
Momma
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• Sunday, December 23, 2007 - Seasoned Potato Wedges
Here's a great, easy side dish that uses the homemade seasoned salt from my last entry. I serve these with burgers or hot dogs, or with fried chicken.
Seasoned Potato Wedges
1/2 or 1 large potato per person, depending on appetite
mayonnaise
seasoned salt
Cut the potatoes into quarters lengthwise. Coat lightly with mayo. Lay on a very lightly greased baking sheet. When all potatoes are coated, sprinkle generously with seasoned salt. Bake at 350 for 50 to 60 minutes.
Momma
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• Wednesday, November 7, 2007 - Parsley Salad
Here's a recipe from Alton Brown, our favorite cook!
Parsley Salad
4 ounces (about 2 quarts) Italian parsley
2 tablespoons fresh lemon juice
2 tablespoons lemon zest
6 tablespoons walnut oil
2 teaspoons dark sesame oil
1 teaspoon honey
Salt and freshly ground pepper
3 tablespoons toasted sesame seeds
Wash and dry the parsley. Pick the leaves, and set aside. Discard the stems.
In a large bowl, whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper, to taste. Add the parsley and sesame seeds and toss to combine. Allow the salad to sit for at least 30 minutes before serving so that flavors meld.
I haven't found walnut oil, so I substitute red palm oil. Yummy!
Momma |
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• Wednesday, October 31, 2007 - Granny's Stuffing
Here's a yummy stuffing that we have once in a while.
Granny's Stuffing
3/4 cup chopped celery
1/3 cup butter
1 tsp celery seed
2 tsp sage
2 tsp poultry seasoning
28 oz chicken broth
3/4 cup chopped onion
3 beaten eggs
1 tsp ground thyme
2 Tbsp parsley flakes
1 8x8 pan of cornbread, crumbled
8 sliced day of bread, cubed
In a large bowl, combine all ingredients except cornbread and bread cubes.
Mix well. Add the breads, mix gently until covered, pat into a buttered 9x13 and bake at 325 for 1 hour, uncovered.
Momma |
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• Monday, October 29, 2007 - Coleslaw
I have never been one that liked coleslaw. My Honey likes it with his KFC (when we ate that...it gives him a stomachache now, so it's almost never eaten here). I always thought the smell was disgusting, and had never tasted it.
I found a recipe for a homemade coleslaw a couple of weeks ago, and decided to try it. After spending a few days in the fridge to combine flavors, I made all the children try it. I had two that liked it...mmmok, one that ate a full bowl full and will eat more today, and five who promptly spit their bite in the garbage. My Honey liked it and took a bowl full to work with him, and to my surprise, I liked it! I could eat a few Tablespoons with a meal anytime! It's a good way to get cancer-fighting cabbage into you.
Coleslaw
1 medium head cabbage, grated
1 medium onion, grated
1 small red bell pepper, grated
Pour 3/4 cup raw honey over the veggies.
In saucepan, combine and bring to a boil:
1 cup oil
1 cup white vinegar
1 Tbsp salt
Pour over the veggies.
After two days in the fridge, I drained the extra liquid off the coleslaw and stirred in 2 Tbsp. mayo, salt and pepper. The recipe did not call for this, but we thought it improved the flavor.
Cover and refrigerate for up to three weeks.
Now for a funny story...
The night that we tried the coleslaw, I served a Smoothie for an after dinner snack. Trixie looked at the smoothie and asked what was in it. Our smoothies are different from day to day. I told her to taste it and see. It had 4 cups kefir, 1 container of Old Orchard Apple, Strawberry and Kiwi 100% juice concentrate, 2 tsp. vanilla, and ice and a little water. She wrinkled up her cute little face and said "You put Cold Slop in it, didn't you!?!"
Momma
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• Wednesday, October 24, 2007 - NT Cook-Along: Saurkraut
We have been busy this morning! We made Roman Meal, coleslaw, sprouts and saurkraut!
I have never tasted saurkraut, but am doing the NT Cookalong with Katie and it this was this week's recipe. It is happily sitting on my counter, waiting for the three days to go up so we can try it. I made a small batch as this is our first try.
My Honey enjoys coleslaw once in a while and so I'm trying my hand at it for the first time. We'll see how he likes it before I post the recipe.
We had Roman Meal for breakfast, along with toasted homemade bread and raw milk. Yummy! We also soaked seeds last night and began sprouting them this morning. Now we've just got to clean the kitchen and start the book-learning!
Momma |
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• Wednesday, October 24, 2007 - Garlic Parmesan Orzo
I haven't got a picture of this simple, yet flavor-packed side dish, but next time I cook this, I'll take one and add it. I served this when my Pastor and his wife were having dinner with us, and he LOVED it! His wife took the recipe home with her. I prepared it with brown rice instead of the orzo.
Garlic Parmesan Orzo
2 cups uncooked orzo pasta
3 tsp minced garlic
1/2 cup butter, cubed
1/2 cup Parmesan cheese, grated
1/4 cup milk
2 Tbsp fresh parsley, minced
1 tsp salt
1/4 tsp pepper
Begin cooking the orzo.
Meanwhile, in a large skillet, saute the garlic in the butter until tender. Add the drained, cooked orzo, the cheese, milk, parsley, salt and pepper. Cook and stir until heated through and the cheese is melted.
Momma
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• Wednesday, October 17, 2007 - Homemade "Rice-A-Roni"
This one is for my dear friend Anna. She came over yesterday and smelled this cooking and was delighted to hear of a homemade version of one of her favorite foods!
This makes enough for my family of ten, so adjust accordingly!
In large pot combine:
1 tbsp red palm oil (or butter, if you haven't got this)
Add: 1 1/2 cup brown rice. Brown.
Add 6 cups chicken broth. Bring to a boil and then simmer, covered, for 25 minutes.
When the 25 minutes is almost up...
In a small pan, melt another tbsp of butter, or use red palm oil, and brown 1 1/2 cup fideo pasta. Add into the rice that is simmering and stir well, just this once! Put the lid back on and simmer another 25-30 minutes, until the rice is tender and all the broth is absorbed. Season with salt and pepper to taste.
Blessings,
Momma |
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