- 1/3 cup butter (melted)
- 1/3 cup honey
- 2 Tbps. mustard (suggested: 1 Tbps. regular yellow mustard, 1 Tbps. dijon mustard)
- 1 tsp. salt
- 1 tsp. curry powder
- 2 cloves garlic, minced
A Slow Cooker Thanksgiving
1 week ago
Wednesday, November 22, 2017
Honey mustard curry marinade for chicken
I have many fond memories of chicken skewers growing up. This chicken marinade is simple, versatile, and so delicious!
Saturday, August 8, 2015
DIY Laundry Detergent
WOW! It has been over a year since I have posted on this blog. Oops. I guess life just got the best of me. I am planning on trying to post a little more often. I have quite a few new recipes we've enjoyed that I want to post. But first, I want to share laundry soap. I know it's not food, but it is homemade, and works well. I got this recipe from How Does She. It makes a ton, and fills a 5 gallon bucket about 1/2 way full. Try it!
So far, I'm loving this! I used the old purex bottles to make some small gifts for people moving into our neighborhood.
Ingredients
- 1 (4 lb 12 oz) Box of Borax- Found in the detergent aisle
- 1 (3 lb 7 oz) Box of Arm & Hammer Super Washing Soda- Found in the detergent aisle
- 1 (3 lb) Container of OxyClean- Found in the detergent aisle
- 2 (14.1 oz) Bars of Zote Soap- Found in the detergent aisle (You can also use Fels Naptha)
- 1 (4 lb) Box of Arm & Hammer Baking Soda- Found in the cooking aisle
- 2 Bottles of Purex Crystals Fabric Enhancer- Found in the detergent aisle
Instructions
- Grate zote soap with cheese grater or food processor.
- Mix all ingredients together in a large bucket.
- Use 1-4 Tablespoons per laundry load. (I think 2 is plenty for H.E. washers)
So far, I'm loving this! I used the old purex bottles to make some small gifts for people moving into our neighborhood.
Friday, June 20, 2014
Million Dollar Fudge
When I was working on my Eagle Scout project, I was unable to get material donations and so I had to do a fundraiser. It was getting close to the Christmas holidays, so my mom suggested I sell fudge! She advertised relentlessly to her colleagues, I advertised at church and at work, and was also able to get some of the other youth in my ward to do some door-to-door sales. All in all, I ended up grossing $1200, about $200 of which went to buying the fudge supplies, $800 of which went to the materials needed for my project, with about $200 left over to make a donation to the nature reserve where I did my project.
This is the magical recipe that made it all happen!
4 cups sugar
1 cup butter
1 (12 oz) can evaporated milk
pinch of salt
2 cups semi-sweet chocolate chips
2 cups milk chocolate chips
1 (7 oz) bottle marshmallow creme
1 teaspoon vanilla extract
1.5 cups walnuts, chopped (optional)
Place sugar, butter, milk, and salt in a large saucepan. Heat gently until butter is melted, then bring to a boil, stirring constantly. Once boiling, reduce heat to medium and let boil for 12 minutes or until softball stage. Remove pan from heat and stir in remaining ingredients. Once mixed, pour into buttered 13 x 9 pan and let cool. Makes approximately 5lbs.
This is the magical recipe that made it all happen!
4 cups sugar
1 cup butter
1 (12 oz) can evaporated milk
pinch of salt
2 cups semi-sweet chocolate chips
2 cups milk chocolate chips
1 (7 oz) bottle marshmallow creme
1 teaspoon vanilla extract
1.5 cups walnuts, chopped (optional)
Place sugar, butter, milk, and salt in a large saucepan. Heat gently until butter is melted, then bring to a boil, stirring constantly. Once boiling, reduce heat to medium and let boil for 12 minutes or until softball stage. Remove pan from heat and stir in remaining ingredients. Once mixed, pour into buttered 13 x 9 pan and let cool. Makes approximately 5lbs.
Saturday, December 28, 2013
Falafel
Daniel and I have been wanting to try to make our own falafel ever since we went out to eat at a local falafel restaurant. I finally conquered my fears and made some. It was delicious! And although it did take some time to fry it all up, it was relatively quick to put together. I was so pleased with how it turned out. I copied and pasted this recipe and directions with no changes, from The Shiksa but the photo is mine. She has lots of great ideas for variations and also how to eat it. It was very helpful and detailed. Check it out!
Falafel (Traditional Recipe)
1 pound (about 2 cups) dry chickpeas/garbanzo beans
1 small onion, roughly chopped
1/4 cup chopped fresh parsley
3-5 cloves garlic (I prefer roasted)
1 1/2 tbsp flour
1 3/4 tsp salt
2 tsp cumin
1 tsp ground coriander
1/4 tsp black pepper
1/4 tsp cayenne pepper
Pinch of ground cardamom
Vegetable oil for frying (grapeseed, canola, and peanut oil work well)
Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight. They will double in size as they soak – you will have between 4 and 5 cups of beans after soaking.
Drain and rinse the garbanzo beans well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.
Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process till the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that... but don't overprocess, you don't want it turning into hummus!
Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir; this will make the texture more even throughout. Remove any large chickpea chunks that the processor missed.
Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
Note: Some people like to add baking soda to the mix to lighten up the texture inside of the falafel balls. I don’t usually add it, since the falafel is generally pretty fluffy on its own. If you would like to add it, dissolve 2 tsp of baking soda in 1 tbsp of water and mix it into the falafel mixture after it has been refrigerated.
Fill a skillet with vegetable oil to a depth of 1 ½ inches. I prefer to use cooking oil with a high smoke point, like grapeseed. Heat the oil slowly over medium heat. Meanwhile, form falafel mixture into round balls or slider-shaped patties using wet hands or a falafel scoop. I usually use about 2 tbsp of mixture per falafel. You can make them smaller or larger depending on your personal preference. The balls will stick together loosely at first, but will bind nicely once they begin to fry.
Note: if the balls won't hold together, place the mixture back in the processor again and continue processing to make it more paste-like. Keep in mind that the balls will be delicate at first; if you can get them into the hot oil, they will bind together and stick. If they still won't hold together, you can try adding 2-3 tbsp of flour to the mixture. If they still won't hold, add 1-2 eggs to the mix. This should fix any issues you are having.
Before frying my first batch of falafel, I like to fry a test one in the center of the pan. If the oil is at the right temperature, it will take 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center. Cool the oil down slightly and try again. When the oil is at the right temperature, fry the falafels in batches of 5-6 at a time till golden brown on both sides.
Once the falafels are fried, remove them from the oil using a slotted spoon. Set on a paper towel to dry.
These can be enjoyed in a variety of ways. We ate ours in a pita, with lettuce, tomato, pickle, and hummus. Enjoy!
1 pound (about 2 cups) dry chickpeas/garbanzo beans
1 small onion, roughly chopped
1/4 cup chopped fresh parsley
3-5 cloves garlic (I prefer roasted)
1 1/2 tbsp flour
1 3/4 tsp salt
2 tsp cumin
1 tsp ground coriander
1/4 tsp black pepper
1/4 tsp cayenne pepper
Pinch of ground cardamom
Vegetable oil for frying (grapeseed, canola, and peanut oil work well)
Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight. They will double in size as they soak – you will have between 4 and 5 cups of beans after soaking.
Drain and rinse the garbanzo beans well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.
Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process till the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that... but don't overprocess, you don't want it turning into hummus!
Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir; this will make the texture more even throughout. Remove any large chickpea chunks that the processor missed.
Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
Note: Some people like to add baking soda to the mix to lighten up the texture inside of the falafel balls. I don’t usually add it, since the falafel is generally pretty fluffy on its own. If you would like to add it, dissolve 2 tsp of baking soda in 1 tbsp of water and mix it into the falafel mixture after it has been refrigerated.
Fill a skillet with vegetable oil to a depth of 1 ½ inches. I prefer to use cooking oil with a high smoke point, like grapeseed. Heat the oil slowly over medium heat. Meanwhile, form falafel mixture into round balls or slider-shaped patties using wet hands or a falafel scoop. I usually use about 2 tbsp of mixture per falafel. You can make them smaller or larger depending on your personal preference. The balls will stick together loosely at first, but will bind nicely once they begin to fry.
Note: if the balls won't hold together, place the mixture back in the processor again and continue processing to make it more paste-like. Keep in mind that the balls will be delicate at first; if you can get them into the hot oil, they will bind together and stick. If they still won't hold together, you can try adding 2-3 tbsp of flour to the mixture. If they still won't hold, add 1-2 eggs to the mix. This should fix any issues you are having.
Before frying my first batch of falafel, I like to fry a test one in the center of the pan. If the oil is at the right temperature, it will take 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center. Cool the oil down slightly and try again. When the oil is at the right temperature, fry the falafels in batches of 5-6 at a time till golden brown on both sides.
Once the falafels are fried, remove them from the oil using a slotted spoon. Set on a paper towel to dry.
Monday, December 2, 2013
Vegetarian Quinoa Chili
Vegetarian Quinoa Chili
1/2 cup quinoa, rinsed
1 cup water
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 jalapeno pepper, diced
1 large carrot, peeled and chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium zucchini, chopped
2 (15 ounce) cans black beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
3 (15 ounce) cans diced tomatoes
1 (15 ounce) can tomato sauce
2-3 tablespoons chili powder, depending on your taste (we used 3)
1 tablespoon ground cumin
Salt and black pepper, to taste
Optional toppings: green onions, avocado slices, cheese, sour cream, Greek yogurt, chips, crackers, etc.
Add all ingredients except for quinoa into crockpot. Cook on low for 5-6 hours. When time is almost up, cook the quinoa. In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Add to chili. Stir, and serve. Garnish the chili with green onions, avocado slices, cheese, sour cream/Greek yogurt, chips, crackers, if desired. This chili freezes well.
Source: http://www.twopeasandtheirpod.com
Monday, November 25, 2013
Chipotle Chicken Soup
Extra virgin olive oil
1 canned chipotle chile in adobo sauce, minced with 1 teaspoon of the adobo sauce *(you may be tempted to use more than one chili. DON'T!)
1 large onion, chopped
1 cup carrot, chopped
1 teaspoon ground cumin
2 teaspoon ground oregano
6 garlic cloves, minced
6 cups chicken broth
2 small chicken breasts, cut into bite size cubes
1 cup beans (I used pinto)
15 oz. can of tomato sauce
1/2 cup chopped fresh cilantro
1 teaspoon salt
lime juice
avocado
Heat a some olive oil in a pot over medium heat. Add the chile, adobo sauce, onion, carrot, cumin, oregano, and garlic. Cook until the onion is tender, approximately 5 minutes, stirring frequently.
Add the broth, and bring to a boil. Add chicken, beans, and tomato sauce. Cover and simmer for 20 minutes, until the carrots are tender, and chicken is done. Stir in cilantro. Simmer for 5 minutes, and then season with the salt, adding more to taste, if necessary.
Source: http://ourlifeinfood.com
Monday, November 18, 2013
Garlic Cheddar Biscuits (Similar to Red Lobster Biscuits)
YAY! It's soup season! I absolutely love soups. And I love these biscuits. Is there anything better than warm soup and biscuits on a cold night? I think not! These biscuits are yummy, and hit the spot. Every time.
Garlic Cheddar Biscuits
2 cups biscuit mix. (Use store bought, or make your own)
1 cup grated cheddar cheese
1/2 tsp. garlic powder
2/3 cup milk
2 Tbsp. butter, melted
2 tsp. dried oregano
1/4 tsp. garlic salt
Preheat oven to 400 degrees. Prepare a baking sheet with cooking spray.
In
a large bowl, mix together biscuit mix, cheese and garlic powder. Add
in milk, and stir until well mixed. (Heads up - the dough will get very
sticky!)
With
a spoon or with your fingers, shape the dough into biscuit-sized
clumps, and drop onto the baking sheet. (Note that the dough will pretty
much hold its shape when baked, so feel free to pat down random peaks
in the dough if you'd like them to look more uniform!)
Bake for 10-13 minutes, or until biscuits begin to brown slightly around the edges.
While
the biscuits bake, prepare the warm butter mixture by mixing together
the melted butter, oregano and garlic salt in a small bowl. As soon as
the biscuits are removed from the oven, brush the biscuits (while they
are still on the baking sheet) with the mixture until they are
well-coated.
Serve warm.
Source: www.gimmesomeoven.com
Coconut Lentil Soup
This soup is super yummy, super clean, and super easy. Enjoy!
Coconut Lentil Soup
2 cups red split lentils
1 onion, finely chopped
1 red bell pepper cut into 1/2 inch dice
1 fresh jalapeno or serrano chili, finely chopped, including seeds
1 tablespoon fresh peeled and minced ginger
2 garlic cloves, finely chopped
1 tablespoon curry powder
1/2 teaspoon cinnamon
2 teaspoons salt
1/3 cup tomato paste
7 cups water
1 can unsweetened light coconut milk
1 15-ounce can of chickpeas
1 tablespoon freshly squeezed lime juice
fresh cilantro and lime wedges for serving
Heat the tablespoon of olive oil in a dutch oven or large soup pan and add the onions, bell pepper and jalapeno and cook for 5-7 minutes until the vegetables have softened and start to take on some color. Add the garlic, ginger, spices and tomato paste and continue to cook for 2-3 more minutes until the mixture is toasty and fragrant. Add the water, coconut milk, lentils and chickpeas and cook uncovered for 20 to 25 minutes adding the lime juice at the end of cooking. Taste and adjust with more salt or more lime juice if desired. Serve the soup topped with a sprinkling of fresh cilantro and some extra limes on the side.
OR (the easiest method) Throw it all in the crockpot! I don't notice a difference in taste, and it is definitely easier.
Source: http://www.scalingbackblog.com
Coconut Lentil Soup
2 cups red split lentils
1 onion, finely chopped
1 red bell pepper cut into 1/2 inch dice
1 fresh jalapeno or serrano chili, finely chopped, including seeds
1 tablespoon fresh peeled and minced ginger
2 garlic cloves, finely chopped
1 tablespoon curry powder
1/2 teaspoon cinnamon
2 teaspoons salt
1/3 cup tomato paste
7 cups water
1 can unsweetened light coconut milk
1 15-ounce can of chickpeas
1 tablespoon freshly squeezed lime juice
fresh cilantro and lime wedges for serving
Heat the tablespoon of olive oil in a dutch oven or large soup pan and add the onions, bell pepper and jalapeno and cook for 5-7 minutes until the vegetables have softened and start to take on some color. Add the garlic, ginger, spices and tomato paste and continue to cook for 2-3 more minutes until the mixture is toasty and fragrant. Add the water, coconut milk, lentils and chickpeas and cook uncovered for 20 to 25 minutes adding the lime juice at the end of cooking. Taste and adjust with more salt or more lime juice if desired. Serve the soup topped with a sprinkling of fresh cilantro and some extra limes on the side.
OR (the easiest method) Throw it all in the crockpot! I don't notice a difference in taste, and it is definitely easier.
Source: http://www.scalingbackblog.com
Wednesday, August 21, 2013
Ratatouille Saute
Yeah, I know it's been a while. And that clean eating thing? It went really well for about a month until a series of vacations and we kind of slipped back down the slippery slope. HOWEVER, summer is over, so here's hoping we get ourselves back together.
To start us off on the right foot, here is a recipe I absolutely love! I've made it many times and served it over rice, rice noodles, and with fish. It's pretty versatile. Hope you enjoy!
Ratatouille Sauté
2 tablespoons olive oil
1 chopped red onion
1 or 2 chopped bell peppers (any color works!)
2 teaspoons minced garlic
5 1/2 cups diced peeled eggplant (about 1 pound)
1 or 2 small chopped squash (I use yellow squash or zucchini)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes, undrained ( I have also used 2 or 3 fresh tomatoes)
1/4 c. Balsamic Vinegar
Heat oil in a large nonstick saucepan over medium-high heat. Add onion and bell peppers; sauté for 3 minutes. Add garlic, and sauté for 1 minute. Add the eggplant, squash, salt, black pepper, and vinegar. Sauté 3-5 mins until squash is cooked. Add tomatoes; stir to combine. Cover, reduce heat, and simmer 5 minutes.
Source: Adapted from myrecipes.com
To start us off on the right foot, here is a recipe I absolutely love! I've made it many times and served it over rice, rice noodles, and with fish. It's pretty versatile. Hope you enjoy!
Ratatouille Sauté
2 tablespoons olive oil
1 chopped red onion
1 or 2 chopped bell peppers (any color works!)
2 teaspoons minced garlic
5 1/2 cups diced peeled eggplant (about 1 pound)
1 or 2 small chopped squash (I use yellow squash or zucchini)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes, undrained ( I have also used 2 or 3 fresh tomatoes)
1/4 c. Balsamic Vinegar
Heat oil in a large nonstick saucepan over medium-high heat. Add onion and bell peppers; sauté for 3 minutes. Add garlic, and sauté for 1 minute. Add the eggplant, squash, salt, black pepper, and vinegar. Sauté 3-5 mins until squash is cooked. Add tomatoes; stir to combine. Cover, reduce heat, and simmer 5 minutes.
Source: Adapted from myrecipes.com
Wednesday, June 12, 2013
Clean Eating
So...Daniel and I have completely revamped the way we eat since I last
posted. It started out as an experiment to see what might be causing
Daniel's tummy trouble, but we really like it, and are planning on
making it a lifetime commitment. Let me explain what got us excited
about it....For a long time I have been concerned with the way we eat. I
felt like it was fairly healthy (especially compared with the average
American diet), and I tried to follow the word of wisdom,
but I still felt like our diet was not quite right. Wondering what to
do, and how to break the cycle, and concerned about Daniel's GI
episodes, I started to do some research.
I found a diet I was interested in starting called "The Virgin Diet." It was basically an experiment to take certain foods out of your diet completely, and then add them back in again slowly, taking special note of what happened to your body. Those foods are Dairy, Soy, Corn, Eggs, Sugar (or subs), Peanuts, and Gluten. We actually started doing that and did really great for 2 weeks, and then "summer" hit and we realized we were going to have to change our plans. Daniel has a conference this weekend that will feed him several times, and with the current American diet vs. the Virgin diet, we doubted Daniel would be able to eat anything at all. Because gluten, soy, and corn are in almost EVERYTHING! Not to mention scout camps (2) and weekend vacations. So the testing is put on hold until the fall when trips/vacations end and real life starts again. However, that doesn't mean we are going back to the way things were. We now feel very strongly about this whole thing, and do not plan to go back.
During this time of research, I was talking to a friend about changing the way we eat and in particular about Daniel's episodes, he mentioned this documentary. Well, this is a trailer for it, but we watched the whole thing. You can find it at your library or if you have Amazon Prime or Netflix you can watch it there too.
Although we are sure there are hidden agendas with them (as well as with
any other movie or organization), we feel that it really can't hurt to
eat this way. I mean, who is going to die from eating more vegetables
and fruits? No one. There are many instances in this documentary and I
have also heard from others who have switched to whole foods, raw,
paleo, green smoothie, etc. diets, of amazing turn arounds in health.
AMAZING. My thoughts? Well, I'm not expecting amazing experiences or
stories from changing the way I eat, like those people, but I am only
hoping it makes me more healthy than I have ever been in the past. NOW
is the time to change. NOW while I am still young, and can easily change
my habits.
So we've been eating "clean" (no processed foods, grass-fed beef and free-range chicken, and LOTS of vegetables and fruits) for a couple weeks now. We have already seen amazing results. We have both lost 5 lbs (or more...we weigh in on Mondays), I am fitting into my clothes better, and we have experienced WAY less cravings. (Although the first weeks was amazingly rough as far as cravings go.) As far as non-measurable things go, we both feel that we have more energy (again, except that first week), I have been able to run when I never had been able to before, and we both feel great!
So, I would encourage all of you to re-think the way you eat, and be willing to make some changes for your health. 'Cause seriously, who's not gonna benefit from eating more veggies?
I found a diet I was interested in starting called "The Virgin Diet." It was basically an experiment to take certain foods out of your diet completely, and then add them back in again slowly, taking special note of what happened to your body. Those foods are Dairy, Soy, Corn, Eggs, Sugar (or subs), Peanuts, and Gluten. We actually started doing that and did really great for 2 weeks, and then "summer" hit and we realized we were going to have to change our plans. Daniel has a conference this weekend that will feed him several times, and with the current American diet vs. the Virgin diet, we doubted Daniel would be able to eat anything at all. Because gluten, soy, and corn are in almost EVERYTHING! Not to mention scout camps (2) and weekend vacations. So the testing is put on hold until the fall when trips/vacations end and real life starts again. However, that doesn't mean we are going back to the way things were. We now feel very strongly about this whole thing, and do not plan to go back.
During this time of research, I was talking to a friend about changing the way we eat and in particular about Daniel's episodes, he mentioned this documentary. Well, this is a trailer for it, but we watched the whole thing. You can find it at your library or if you have Amazon Prime or Netflix you can watch it there too.
So we've been eating "clean" (no processed foods, grass-fed beef and free-range chicken, and LOTS of vegetables and fruits) for a couple weeks now. We have already seen amazing results. We have both lost 5 lbs (or more...we weigh in on Mondays), I am fitting into my clothes better, and we have experienced WAY less cravings. (Although the first weeks was amazingly rough as far as cravings go.) As far as non-measurable things go, we both feel that we have more energy (again, except that first week), I have been able to run when I never had been able to before, and we both feel great!
So, I would encourage all of you to re-think the way you eat, and be willing to make some changes for your health. 'Cause seriously, who's not gonna benefit from eating more veggies?
Sunday, June 9, 2013
Crunch Wraps
Taco Bell has always been one of Daniel's favorite restaurants. It's always on his list of suggestions if we are eating out, but don't want to spend too much money. One of the things he loves (and I do too actually) is their crunch wraps. We thought it might be easy to recreate our own...So that's just what we did. It's super easy, and super visual, so I'll give you the recipe in photos.
 |
| Start with an extra large flour tortilla warmed for about 10 secs in the microwave, add meat/beans and cheese. |
 |
| Add fried corn tortilla and sour cream. |
 |
| Add lettuce and tomatoes. |
 |
| Fold. Start at one end making small (tight) folds until it closes. |
 |
| It should look like this. |
 |
| You could use a sandwich press if you have one, but we don't so we lightly toasted it on a pan. Press down to make sure the ends stay folded. |
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| And the other side. |
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| Take a photo to show all your friends. |
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| Add salsa if you like and Enjoy! PS. You don't have to cut it. :) |
Wednesday, May 29, 2013
Root Beer Cookies
We got this recipe from our dear friends, and have made them many times since. These are perfect for a summer afternoon! Mmm...
Root Beer Cookies
Root Beer Frosting
Root Beer Cookies
.
2 cups brown sugar
1 cup butter
2 eggs
1/2 c. milk
2 tsp. root beer extract
3 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
Mix margarine and sugar until well blended. Add
eggs and milk; mix well. Add root beer extract then add dry ingredients and mix
well. Put on cookie sheet by teaspoons and bake at 400 degrees for
6 to 8 minutes. When cool, frost with root beer frosting.
Root Beer Frosting
3 cups powdered sugar
1 /2 cup butter
3 Tbs. hot water
2 tsp. root beer extract
Mix all ingredients together and beat until smooth.
Saturday, April 27, 2013
Beans and Rice
We love beans and rice at our house! It's easy, it's cheap, and it's yummy. I've had lots of requests for my beans and rice recipe.
Unfortunately, I don't know exact measurements, but this is probably a
pretty good estimation.
Beans and Rice
1 green pepper
1 onion
2 c. beans (either homemade or from a can. 2 cups is about one can)
2 c. beans (either homemade or from a can. 2 cups is about one can)
1 or 2 tsp. chicken bouillon
1 Tbs soy sauce
1 tsp. cumin
1 tsp. chili powder
1 Tbs. lemon or lime juice
1 1/2 c. rice, cooked
Cilantro, to taste (about 1/2 bunch)
Cilantro, to taste (about 1/2 bunch)
Salt and pepper, to taste
1-2 dashes hot sauce (optional)
Wednesday, April 24, 2013
Homemade Hummus
I never really liked hummus until I made it homemade! It was perfect because I could mess with it until I liked it. I guess we like a little more garlic and spice than a lot of people, because I feel like the stuff at the store is so bland, this stuff will knock your socks off! Just experiment a little and find out what you like.
Hummus
1 can garbanzo beans, drained and rinsed (Or make your own! You'll need about 2 cups cooked beans)
2 cloves of garlic (more or less, depending on your tolerance for garlic. We like more!)
¼ C olive oil (or less; experiment to see what your prefer)
2 Tbsp. lemon juice
½ tsp. salt
Cummin, to taste
Chili powder, to taste
Put all ingredients in blender or food processor and mix until smooth. Store in the refrigerator
in an airtight container. Serve with pita chips or fresh vegetables or use as a spread on wraps or
sandwiches.
Hummus
1 can garbanzo beans, drained and rinsed (Or make your own! You'll need about 2 cups cooked beans)
2 cloves of garlic (more or less, depending on your tolerance for garlic. We like more!)
¼ C olive oil (or less; experiment to see what your prefer)
2 Tbsp. lemon juice
½ tsp. salt
Cummin, to taste
Chili powder, to taste
Put all ingredients in blender or food processor and mix until smooth. Store in the refrigerator
in an airtight container. Serve with pita chips or fresh vegetables or use as a spread on wraps or
sandwiches.
Saturday, April 20, 2013
Lemon Bars
Finally! I have succeeded at making lemon bars. I have done a lot of baking in my short time on this earth, but I have never been successful and making lemon bars. I am so excited that I succeeded, that I have to share the recipe I used. Straight from Allrecipes.com.
The Best Lemon Bars
|
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Submitted By: Patty Schenck
Photo By: mominml
|
"These tart, rich lemon bars need just seven common ingredients you probably already have, and are done in 55 minutes!"
Ingredients:
1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour
|
4 eggs
1 1/2 cups white sugar
1/4 cup all-purpose flour
2 lemons, juiced
|
Directions:
| 1. | Preheat oven to 350 degrees F (175 degrees C). |
| 2. | In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan. |
| 3. | Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust. |
| 4. | Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion. |
Wednesday, April 17, 2013
Lentil Tacos
So honestly, I'm a little embarrassed about sharing how much our family LOVES this recipe. Everyone I tell about it is like, "what? Lentils? You're not serious are you?" And then they try it and ask for the recipe and repeatedly tell me how much they like it. So. I thought it was time to share it here. I usually make a double batch, and we enjoy leftovers for a while. I've used the lentils as filling for empanadas, taco salad, and other things you'd use taco meat for. Enjoy!
Lentil Tacos
from Fix-It and Forget-It Lightly
Serves 6 (ideal slow-cooker size: 4-quart)
¾ C onions, finely chopped
⅛ tsp. garlic powder
1 tsp. canola oil
½ lb. dry lentils, picked clean of stones and floaters
1 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
2 C fat-free, low-sodium chicken broth
1 C salsa
Sprinkle garlic powder over onions and saute in oil in skillet until tender. Add lentils and
spices. Cook and stir for 1 minute.Place lentil mixture and broth in slow cooker. Cover. Cook on low 3 hours for somewhat-crunchy lentils, or on low 6 hours for soft lentils. Serve with fried corn tortillas, sour cream, salsa, lettuce, tomatoes, avocados, or whatever your little heart desires!
Note: A serving size is about ¼ C. If the mixture seems a little thick, add a bit more salsa.
from Fix-It and Forget-It Lightly
Serves 6 (ideal slow-cooker size: 4-quart)
¾ C onions, finely chopped
⅛ tsp. garlic powder
1 tsp. canola oil
½ lb. dry lentils, picked clean of stones and floaters
1 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
2 C fat-free, low-sodium chicken broth
1 C salsa
Sprinkle garlic powder over onions and saute in oil in skillet until tender. Add lentils and
spices. Cook and stir for 1 minute.Place lentil mixture and broth in slow cooker. Cover. Cook on low 3 hours for somewhat-crunchy lentils, or on low 6 hours for soft lentils. Serve with fried corn tortillas, sour cream, salsa, lettuce, tomatoes, avocados, or whatever your little heart desires!
Note: A serving size is about ¼ C. If the mixture seems a little thick, add a bit more salsa.
Monday, April 1, 2013
Sushi
Daniel and I thought we'd try our hands at sushi. It was the best sushi I've ever had! (Although Daniel would disagree.)
April Fools!
April Fools!
Wednesday, March 20, 2013
Snickerdoodle Ice Cream
This is a new favorite!
Snickerdoodle Ice Cream
1 1/2 c. 2% milk
1 c. sugar
2 egg yolks
1 c. heavy cream
1 tsp. vanilla
2 tsp. cinnamon
About 1 1/2-2 c. chopped high-quality sugar cookies, snickerdoodles, or shortbread cookies
Combine milk and sugar in a medium saucepan. Heat over medium until bubbles form around the edges. Remove from heat.
In a small mixing bowl (or really big cereal bowl), whisk egg yolks thoroughly. Very slowly, add 1/2 of the hot milk mixture, whisking the yolks constantly. Return pan with remaining milk mixture to stove top and then whisk the egg and milk mixture back into the saucepan, whisking constantly. You need to be careful here to not get the eggs too hot too fast, or else they’ll curdle. So just relax and take it slow.
Add whipping cream. Over medium-low heat and stirring constantly, continue heating the custard mixture to 160 degrees. It will start to thicken quickly; remove from heat when your finger leaves a track on a spoon coated in the custard mixture.
Whisk in cinnamon and vanilla. Place the custard in an airtight container and chill in the refrigerator several hours.
When ready to make ice cream, pour chilled mixture into ice cream maker and freeze according to the manufacturer’s instructions. When the ice cream is almost done (like maybe the machine’s struggling a little…it looks like really firm soft-serve…), add chopped cookies.
Snickerdoodle Ice Cream
1 1/2 c. 2% milk
1 c. sugar
2 egg yolks
1 c. heavy cream
1 tsp. vanilla
2 tsp. cinnamon
About 1 1/2-2 c. chopped high-quality sugar cookies, snickerdoodles, or shortbread cookies
Combine milk and sugar in a medium saucepan. Heat over medium until bubbles form around the edges. Remove from heat.
In a small mixing bowl (or really big cereal bowl), whisk egg yolks thoroughly. Very slowly, add 1/2 of the hot milk mixture, whisking the yolks constantly. Return pan with remaining milk mixture to stove top and then whisk the egg and milk mixture back into the saucepan, whisking constantly. You need to be careful here to not get the eggs too hot too fast, or else they’ll curdle. So just relax and take it slow.
Add whipping cream. Over medium-low heat and stirring constantly, continue heating the custard mixture to 160 degrees. It will start to thicken quickly; remove from heat when your finger leaves a track on a spoon coated in the custard mixture.
Whisk in cinnamon and vanilla. Place the custard in an airtight container and chill in the refrigerator several hours.
When ready to make ice cream, pour chilled mixture into ice cream maker and freeze according to the manufacturer’s instructions. When the ice cream is almost done (like maybe the machine’s struggling a little…it looks like really firm soft-serve…), add chopped cookies.
Remove from ice cream freezer and place in another air-tight
container and freeze a couple of hours at least to firm up. Scoop and
enjoy!
Souce: http://www.ourbestbites.com/2009/03/snickerdoodle-ice-cream/
Tuesday, March 12, 2013
Construction cake
Heather and Josh have birthdays around the same time. Heather wanted a strawberry cake, and Josh is super into trucks and such, so I give you strawberry construction cake. The cake and filling are strawberry, top (as you can see) are construction themed. It made me happy. :)
Thursday, February 28, 2013
Spinach Tortellini Soup
We absolutely love this soup! So easy and so, so, soooo yummy!
Spinach Tortellini Soup
2 Tbs. olive oil
1 onion, diced
2 cloves garlic, minced
1 tsp. dried basil (more is better)
1 Tbs. sun dried tomatoes
1 Tbs. brown sugar
2 14oz cans diced or crushed tomatoes (crushed is better)
2 qts. chicken or veggie broth
1 lb. fresh or frozen tortellini
salt and pepper to taste
10 oz. chopped spinach, or bag frozen spinach
1/2 c. grated parmesan cheese
In large heavy pot, heat oil over medium heat. Sauté onion and garlic, stirring often until onions are translucent. About 7 mins. Add basil, sun dried tomatoes, and brown sugar. Continue cooking 2 mins. Add broth and canned tomatoes turn heat to high and bring to a boil. Add a tortellini, and cook according to package directions. When tortellini is almost done, add spinach. Add salt and pepper to taste. Garnish each serving with parmesan cheese.
Spinach Tortellini Soup
2 Tbs. olive oil
1 onion, diced
2 cloves garlic, minced
1 tsp. dried basil (more is better)
1 Tbs. sun dried tomatoes
1 Tbs. brown sugar
2 14oz cans diced or crushed tomatoes (crushed is better)
2 qts. chicken or veggie broth
1 lb. fresh or frozen tortellini
salt and pepper to taste
10 oz. chopped spinach, or bag frozen spinach
1/2 c. grated parmesan cheese
In large heavy pot, heat oil over medium heat. Sauté onion and garlic, stirring often until onions are translucent. About 7 mins. Add basil, sun dried tomatoes, and brown sugar. Continue cooking 2 mins. Add broth and canned tomatoes turn heat to high and bring to a boil. Add a tortellini, and cook according to package directions. When tortellini is almost done, add spinach. Add salt and pepper to taste. Garnish each serving with parmesan cheese.
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