I wish I could think of a cool name for this recipe. I made this up last night after stewing about it for awhile. I can't give exact measurements because I didn't really measure anything.
~1 lb leftover roast beef (think it might be good with chunks of ham but I haven't tried it)
2 med - large sweet potatos
3/4 can mushroom soup
handful mushrooms
I had leftover roast beef in the freezer so I thawed it almost all the way and then sawed away at it until it was cut into bite-size chunks. Then I dumped it into my glass 4 cup measuring cup with 3/4 can of cream of mushroom soup watered down to gravy consistency. I heated all that up in the microwave until bubbling.
Meanwhile, I had peeled and diced the sweet potatoes and boiled them in a pot until they were mashable. I mashed them with milk, margarine, salt, pepper and cajun seasoning.
Then I sauted some mushrooms ... I think you could do other veggies but I'm not sure what.
Then I layered the meat/soup mixture on the bottom of a casserole dish, then the mushrooms then the mashed sweet potatoes.
I put it uncovered in a preheated 350 degree oven for about 15 minutes until bubbly and steaming.
We had enough for a generous helping and a half at dinner for 2 people and enough for a small size portion for lunch today.
Enjoy!
Friday, February 08, 2008
Monday, December 24, 2007
Apple Cider Pumpkin Bread
1 1/2 cups apple cider
1 cup pumpkin puree
2 eggs
1/4 cup canola oil
1/2 cup firmly packed brown sugar
1/2 cup grated apple
2 cups flour
2 tsps baking soda
1/2 tsp salt
1/2 tsp ground mace
1/4 tsp ground cloves
1 tsp ground cinnamon
In a saucepan, boil the cider until it is reduced to about 1/4 cup and let it cool. In a bowl, whisk together the pumpkin puree, eggs, oil, brown sugar, grated apple and the reduced cider.
In another bowl, whisk together flour baking soda, salt, mace, cloves and cinnamon. Add the flour mixture to the pumpkin mixture and stir until just combined. Transfer batter to a well greased 8x4inch loaf pan and bake in a preheated 350F oven for 1 hour or until a tester comes out clean. Let the bread cool.
1 cup pumpkin puree
2 eggs
1/4 cup canola oil
1/2 cup firmly packed brown sugar
1/2 cup grated apple
2 cups flour
2 tsps baking soda
1/2 tsp salt
1/2 tsp ground mace
1/4 tsp ground cloves
1 tsp ground cinnamon
In a saucepan, boil the cider until it is reduced to about 1/4 cup and let it cool. In a bowl, whisk together the pumpkin puree, eggs, oil, brown sugar, grated apple and the reduced cider.
In another bowl, whisk together flour baking soda, salt, mace, cloves and cinnamon. Add the flour mixture to the pumpkin mixture and stir until just combined. Transfer batter to a well greased 8x4inch loaf pan and bake in a preheated 350F oven for 1 hour or until a tester comes out clean. Let the bread cool.
Tuesday, November 27, 2007
Granola
I have been making this granola for a while now and it is awesome! (thanks allrecipes!) I generally half the recipe and it still makes a ton. One of the great things about granola is that it is super flexible, I have used all sorts of nut/fruit combinations and they have all been great.
INGREDIENTS:
8 cups rolled oats
1 1/2 cups wheat germ
1 1/2 cups oat bran
1 cup sunflower seeds (I generally use 1/2 cup sunflower seeds and 1/2 cup flax seed
1 cup finely chopped almonds
1 cup finely chopped pecans
1 cup finely chopped walnuts (if I don't have walnuts, I just double the pecans)
1 1/2 teaspoons salt
1/2 cup brown sugar
1/4 cup maple syrup (I love maple and so use 1/2 cup maple syrup and 1/2 cup honey)
3/4 cup honey
1 cup vegetable oil
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
2 cups raisins or sweetened dried cranberries (can easily use more)
DIRECTIONS:
1.Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.
2.Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.
3.Bake in the preheated oven until crispy and toasted, about 40 minutes (the original recipe says 20 min but I think they're crazy!). Stir after about 15-20 and then every 5-10 min. Be sure to keep a close eye on it at the end- it burns quickly! Cool, then stir in the raisins or cranberries before storing in an airtight container.
INGREDIENTS:
8 cups rolled oats
1 1/2 cups wheat germ
1 1/2 cups oat bran
1 cup sunflower seeds (I generally use 1/2 cup sunflower seeds and 1/2 cup flax seed
1 cup finely chopped almonds
1 cup finely chopped pecans
1 cup finely chopped walnuts (if I don't have walnuts, I just double the pecans)
1 1/2 teaspoons salt
1/2 cup brown sugar
1/4 cup maple syrup (I love maple and so use 1/2 cup maple syrup and 1/2 cup honey)
3/4 cup honey
1 cup vegetable oil
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
2 cups raisins or sweetened dried cranberries (can easily use more)
DIRECTIONS:
1.Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.
2.Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.
3.Bake in the preheated oven until crispy and toasted, about 40 minutes (the original recipe says 20 min but I think they're crazy!). Stir after about 15-20 and then every 5-10 min. Be sure to keep a close eye on it at the end- it burns quickly! Cool, then stir in the raisins or cranberries before storing in an airtight container.
Pumkin-Chocolate Muffins
Lucas and I made these muffins this morning. They taste great and made our house smells delicious! I doubled the recipe (would have tripled it to use the whole can of pumpkin) and use butterscotch chips. Well.... what are you waiting for....
Insanely Good Pumpkin-Chocolate Muffins (from Food Goodness)
1 3/4 cups all-purpose flour
1 1/4 cups sugar
1 tbls baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground cloves
1 can pumpkin [edited to clarify that this should be the ‘regular’ size can of pumpkin, not the large variety — the original recipe calls for 1 CUP of pumpkin so if that’s easier use that measurement]
1/2 cup milk
1/2 cup vegetable oil
2 tbls molasses
Some amount of chocolate chips
• Preheat oven to 400˚ and lightly grease a 12 muffin tin.
• Sift (or stir well) flour, sugar, baking powder, salt and spices together in large bowl.• In a separate bowl, whisk together pumpkin, milk, oil, and molasses.
• Pour wet ingredients into the dry and mix.
• Stir in your desired amount of chocolate chips
• Fill the muffin cups 2/3s full.
• Bake 18-20 minutes, until toothpick or knife inserted in center comes out clean.
Insanely Good Pumpkin-Chocolate Muffins (from Food Goodness)
1 3/4 cups all-purpose flour
1 1/4 cups sugar
1 tbls baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground cloves
1 can pumpkin [edited to clarify that this should be the ‘regular’ size can of pumpkin, not the large variety — the original recipe calls for 1 CUP of pumpkin so if that’s easier use that measurement]
1/2 cup milk
1/2 cup vegetable oil
2 tbls molasses
Some amount of chocolate chips
• Preheat oven to 400˚ and lightly grease a 12 muffin tin.
• Sift (or stir well) flour, sugar, baking powder, salt and spices together in large bowl.• In a separate bowl, whisk together pumpkin, milk, oil, and molasses.
• Pour wet ingredients into the dry and mix.
• Stir in your desired amount of chocolate chips
• Fill the muffin cups 2/3s full.
• Bake 18-20 minutes, until toothpick or knife inserted in center comes out clean.
Friday, April 13, 2007
Chocolate Chocolate Chip Cookies
INGREDIENTS
1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
TIPS
I made these last night and they are scrumptious. Our oven is really hot so I definitely only needed to do these for 8 minutes. Be prepared for the batter to be very different then most cookie recipes and for a VERY chocolatey tasting cookie.
Wednesday, February 14, 2007
Turkey and Pasta with Peanut Sauce
Another pasta dish from the pasta lover over here. I got this receipe from my Better Homes & Gardens cookbook. The red pepper flakes add a nice punch. Make sure all your guests can eat peanut butter before serving this.
6 ounces dried fettuccine or linguine
2 cups fresh pea pods, tips trimmed or one 6 ounce pkg frozen pea pods
1 cup cooked turkey or chicken strips
1 cup coarsely chopped fresh pineapple or one 8 ounce can pineapple chunks, drained
1/4 cup reduced-sodium chicken broth
2 tbsp creamy peanut butter
1 tbsp reduced-sodium soy sauce
1 tbsp lime juice or lemon juice
1/4 tsp crushed red pepper
1 clove garlic, minced
1. Cook pasta according to package directions. Meanwhile, halve the fresh pea pods diagonally. Place pea pods and turkey in large colander. Pour hot cooking liquid from pasta over pea pods and turkey in colander, drain well. Return the pasta, pea pods, and turkey to the hot pan. Add the pineapple.
2. Meanwhile, for sauce, in a small saucepan stir chicken broth into peanut butter. Heat and stir with a whisk until peanut butter melts. Stir in soy sauce, lime juice, red pepper and garlic; heat through.
3. Add sauce to the pasta mixture. Gently stir to coat pasta with sauce.
6 ounces dried fettuccine or linguine
2 cups fresh pea pods, tips trimmed or one 6 ounce pkg frozen pea pods
1 cup cooked turkey or chicken strips
1 cup coarsely chopped fresh pineapple or one 8 ounce can pineapple chunks, drained
1/4 cup reduced-sodium chicken broth
2 tbsp creamy peanut butter
1 tbsp reduced-sodium soy sauce
1 tbsp lime juice or lemon juice
1/4 tsp crushed red pepper
1 clove garlic, minced
1. Cook pasta according to package directions. Meanwhile, halve the fresh pea pods diagonally. Place pea pods and turkey in large colander. Pour hot cooking liquid from pasta over pea pods and turkey in colander, drain well. Return the pasta, pea pods, and turkey to the hot pan. Add the pineapple.
2. Meanwhile, for sauce, in a small saucepan stir chicken broth into peanut butter. Heat and stir with a whisk until peanut butter melts. Stir in soy sauce, lime juice, red pepper and garlic; heat through.
3. Add sauce to the pasta mixture. Gently stir to coat pasta with sauce.
Sausage, Spinach and Feta Pasta
I can't remember where I found this recipe but we both love it!!!
1 tsp oil
1 1/4 lbs beef sausages, cut into 1/2 inch slices
1 tbsp oil
1 cup chopped red onion
4 cups fresh spinach leaves, lightly packed
3 cups chopped tomato
1 1/2 tsp dried basil
1/2 cup crumbled feta cheese
1/4 tsp pepper
Heat cooking oil in large frying pan on medium. Add sausage. Cook for about 10 min, stirring occasionally, until no longer pink. Transfer with slotted spoon to paper towels to drain. Discard drippings.
Heat olive oil in same large frying pan. Add onion. Cook for 5 to 10 minutes, stirring often until soft.
Add spinach, tomato and basil. Heat and stir for about 2 minutes until spinach starts to wilt.
Add sausage, cheese and pepper. Heat and stir about 2 min until heated through and cheese is almost melted.
Serve over pasta.
1 tsp oil
1 1/4 lbs beef sausages, cut into 1/2 inch slices
1 tbsp oil
1 cup chopped red onion
4 cups fresh spinach leaves, lightly packed
3 cups chopped tomato
1 1/2 tsp dried basil
1/2 cup crumbled feta cheese
1/4 tsp pepper
Heat cooking oil in large frying pan on medium. Add sausage. Cook for about 10 min, stirring occasionally, until no longer pink. Transfer with slotted spoon to paper towels to drain. Discard drippings.
Heat olive oil in same large frying pan. Add onion. Cook for 5 to 10 minutes, stirring often until soft.
Add spinach, tomato and basil. Heat and stir for about 2 minutes until spinach starts to wilt.
Add sausage, cheese and pepper. Heat and stir about 2 min until heated through and cheese is almost melted.
Serve over pasta.
Tuesday, February 13, 2007
Calling all Cooks...
Or at least I like to think of myself as a cook :)
Please let me know if you would be interested in sharing your recipes!
Please let me know if you would be interested in sharing your recipes!
Monday, February 12, 2007
Ricotta Cheese Casserole
Here's a recipe from my friend Karin Foster that I quite enjoy. It is also great to make as a gift for someone who has just had a baby etc.
1. Cook 8oz pasta. Drain well & reserve.
2. Prepare sauce: melt 1/4 cup butter in a large saucepan.Add 2 cloves of garlic, finely chopped and1 small onion, chopped. Cook 3-4 min.
3. Add 1/4 cup flour and cook 3 min, stirring often
4. Add 2 cups milk, 1 1/2 tsp salt, 1/2 tsp pepper, 1/4 tsp nutmeg and a pinch of cayenne. Bring to a boil. Reduce heat. Cook gently 5 min.
5. Combine pasta with sauce, 8oz ricotta cheese, 2 cups grated mozzarella cheese, 1 can (28oz) tomatoes, drained and coarsely chopped and1/4 cup. chopped fresh parsely
6. Pour into a 9x13 inch baking dish. Sprinkle with 1/4 cup grated Parmesan cheese.
7. Bake in a preheated 350 deg F oven for 25-30 min until bubbling and brown.
1. Cook 8oz pasta. Drain well & reserve.
2. Prepare sauce: melt 1/4 cup butter in a large saucepan.Add 2 cloves of garlic, finely chopped and1 small onion, chopped. Cook 3-4 min.
3. Add 1/4 cup flour and cook 3 min, stirring often
4. Add 2 cups milk, 1 1/2 tsp salt, 1/2 tsp pepper, 1/4 tsp nutmeg and a pinch of cayenne. Bring to a boil. Reduce heat. Cook gently 5 min.
5. Combine pasta with sauce, 8oz ricotta cheese, 2 cups grated mozzarella cheese, 1 can (28oz) tomatoes, drained and coarsely chopped and1/4 cup. chopped fresh parsely
6. Pour into a 9x13 inch baking dish. Sprinkle with 1/4 cup grated Parmesan cheese.
7. Bake in a preheated 350 deg F oven for 25-30 min until bubbling and brown.
Mom's Greatest Cornbread Recipe
I grew up not liking chili at all and loving my mom's cornbread. It was always worth having to smell the chili cooking, just to have the cornbread at dinner :) This recipe is super easy and I really enjoy it. You can reduce the sugar if desired, as it is reasonably sweet.
1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all purpose flour
2 tbsp baking powder
2 tsp salt
2/3 cup white sugar
1/2 cup oil
2 eggs
Mix milk & cornmeal - set aside for 5 min.
Sift dry ingredients together. Stir eggs & oil into cormeal mixture.
Stir in dry ingredients - stirring until justmoistened {do no beat}
Grease a 9x14x2 inch cake pan.
Bake @ 400F for 30 min.
1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all purpose flour
2 tbsp baking powder
2 tsp salt
2/3 cup white sugar
1/2 cup oil
2 eggs
Mix milk & cornmeal - set aside for 5 min.
Sift dry ingredients together. Stir eggs & oil into cormeal mixture.
Stir in dry ingredients - stirring until justmoistened {do no beat}
Grease a 9x14x2 inch cake pan.
Bake @ 400F for 30 min.
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