Quick and Easy Chili

Ingredients:

12-16 oz. lean ground beef or meat substitute 

1 packet (1.25 oz) Mild Chili Seasoning

1 can, 14 oz. petite diced tomatoes

1 can, 14 oz. kidney beans

1 can tomato sauce

1 small onion, chopped

2 cloves garlic

1 bell pepper (red or green), chopped

1/4 tsp. cumin (optional)

In a soup pot, heat 1-2 TBS of oil, sautee one bell pepper (red if you want a sweeter flavor, green if you want more bite) with one onion and a few cloves of garlic. Add 12 oz of Impossible ground "beef" and continue to cook until meat has browned. (Impossible meat and other meat substitutes may require adding a bit more oil, where animal based ground beef would not.) 

Add the packet of chili seasoning, diced tomatoes, kidney beans, tomato sauce, and cook until heated through. Allowing the chili to simmer (cook on very low heat) for 20-30min. will enhance the flavors. 

(Image of Impossible beef; this is a frozen item in grocery stores)

I usually use the simmering time to make corn bread. 

This corn bread mix works well when prepared in a glass baking dish or muffin tin. 

Cookie supplies

 The recipes I have posted rely on a few things to be successful.

1. If you want to make large batches of cookies to share or freeze, it is helpful to use a scoop. It is just like an ice cream scoop but much smaller.  Cookie scoop

2. Dark chocolate for melting/dipping

There are many options and brands. This package (widely available in the baking aisle) is resealable, and the chocolate melts consistently in the microwave (follow package directions). I keep this product on hand for dipping cookies, pretzels, etc. 

Peanut Butter Cookies

 We have made this recipe many times. The cookies turn out perfectly, and it is fun to dip them in dark chocolate! This recipe lends itself well to adjustments. I have modifications written down, such as substituting some almond flour, adding ground flax seeds, etc. These adjustments help add protein and nutrients....but here is the normal recipe to start. 

1 1/2 C Flour

1 tsp. baking soda

1/4 tsp salt

3/4 C creamy peanut butter

1/2 C butter (1 stick)

3/4 C brown sugar

1/4 C white sugar

1 large egg

1/2 TBL vanilla extract

Bake at 350° on an ungreased cookie sheet. After they are cooled you can dip them in chocolate. 

Orange Ricotta Cookies

 1 Cup sugar

1/2 Cup butter (1 stick)

1 C Whole Milk Ricotta Cheese

1 TBL vanilla extract

1 egg

2 C flour

1/2 TBL baking powder

 1/2 tsp salt

Zest of 1 orange

Mix ingredients. 

Line cookie sheet with parchment paper, use a small scoop to drop cookies onto parchment. 

Bake at 350° for about 8-10 min. The cookies will not look "golden" on top as many cookies do, but will be browning underneath. Take out of the oven and let them continue to cook as they cool on the cookie sheet. (If the cookie does not depress when you lightly press your finger into it, it is done enough to remove from the oven.)

These cookies are amazing when dipped in dark chocolate. Allow them to cool completely (refrigerate overnight preferably) then melt chocolate and dip half of each cookie in melted chocolate. 

Perfect Chocolate Chip Cookies

 3/4 C butter (1 1/2 sticks)

1/2 C white sugar

1 C brown sugar

2 large eggs

1 TBS vanilla

1 tsp baking soda

1/2 tsp salt

2 C flour

1/2 C oats or chopped nuts (optional)

2 C chocolate chips

Directions:

Preheat oven to 375°

Combine butter, sugars, blend until smooth. Add eggs and vanilla, blend. 

Add flour, soda, salt, and oats/nuts if desired. Mix well, then fold in the chocolate chips. 

I like making this recipe with one cup of miniature chocolate chips and one cup of semi-sweet chocolate chips. One of the tricks for making uniform cookies is to use a small "ice cream" scoop. 

You should not need to spray the cookie sheet with non-stick spray for this recipe, however you can use parchment paper if you prefer. 

Bake cookies for 10-12 minutes. Allow to cool on cookie sheet before removing. 

Oven Roasted Vegetables

 4 lbs. baby potatoes

4 large carrots, peeled and cut into 2 inch chunks

1 large onion, quartered and cut into 1 inch slices

6 garlic cloves, peeled and halved

1/3 C olive oil

1 envelope onion soup mix

Preheat oven to 450°

Combine all vegetables in a large bowl, toss vegetables evenly with oil and the powdered soup mix to coat evenly. Arrange vegetables in a 9x13 pyrex dish or spread onto a large cookie sheet. Bake for 40 minutes, or until carrots and potatoes are tender. 

"Chicken" Soup

6-12 oz. Egg noodles

3 carrots

2 celery stalks

1 onion

2 cloves garlic

32 oz. Chicken Broth (may need 2 containers of broth)

Additional salt and pepper may be needed, but broth is usually salted and sometimes seasoned.

This soup can easily be adjusted, you can add chicken, fake chicken, or peas, to increase the protein/nutrients. 

Directions:

Chop the onion, garlic, carrots, and celery. In a soup pot pour 2 TBL oil and sautee the vegetables, then add the chicken broth. Allow the soup to simmer until the vegetables are not crunchy (but not too soft!). Increase the heat, bring soup to a boil, then pour in the noodles. 

I have not made this recipe for a while, so you may need more broth than what is stated above. I usually add about 1/2 of a bag of egg noodles, which is why I wrote that you will need between 6 to 12 ounces of noodles. These noodles really expand and soak up liquid, so don't add too many. 

Bone broth or similar high protein broths are great for soup. They are more expensive but they provide much more protein than typical broth. The other product I purchase (from the soup/broth aisle) is "Better Than Bouillon." It is great to have on hand. Keep a jar in your fridge, and in recipes like this you can add a tablespoon with a few cups of water to increase the amount of broth and it adds great flavor! 

This is an image of egg noodles. Any type of small noodle will work for this recipe :)

Plum Muffins

3/4 C Sugar

2 C flour

1 TBL. baking powder

1/2 tsp. salt

a pinch of nutmeg (about 1/4 tsp)

2 large eggs

1 tsp vanilla

3/4 C milk

1 stick butter (softened)

1 lb plums 

Process the plums - remove pits, chop into quarters or smaller pieces. Blend butter, sugar, eggs, and milk. Add vanilla, and dry ingredients. Fold in the plums. 

If you are not sure how to "fold in" this clip might be a source of moral support. https://www.youtube.com/watch?v=fCVKCUB5w50

I fall apart at David saying, "If you say fold in one more time!" 

Tofu-Ricotta Lasagna

There are so many recipes that I know how to cook but I can't think of the steps until I start doing it. 

My child and their roommates want to make this recipe, I am hoping I can describe what I do adequately through writing. I think I need someone to videotape me cooking and then explain what I do :)

Grate mozzarella cheese, parmesan cheese, set aside. 

(If you bought grated cheese then you are one step ahead.)

Using a hand mixer, blend the following: 

16 oz. ricotta cheese

12 or 16 oz. brick of tofu (silken if you can get it)

1/2 bunch of fresh parsley, chopped

15 oz. can of tomato sauce

1/2 tsp Italian seasoning

1/4 tsp garlic powder

1/4 tsp onion powder

Spray a 9 x 13 pyrex with cooking spray. 

Pour a layer of tomato/spaghetti sauce (from a can, or a jar), then lay down sheets of "Oven Ready Lasagna Noodles." 

On top of the noodles, scoop the ricotta/tofu mixture. 

Add a little more tomato (or spaghetti) sauce, then more noodles, some of the grated cheese, more of the tofu mixture, etc. 

The topmost layer should be noodles, spaghetti sauce, and shredded cheese.

Cover with aluminum foil and bake at 400° for 30-45 min. Please look at the recipe on the box of Oven Ready Lasagna Noodles for additional cooking guidance. 

I will often remove the lasagna from the oven, sprinkle with additional parmesan, and return to the oven without the aluminum foil for the last 5-10 min. 

It is really important that you buy "Oven Ready" noodles if you are following the above recipe. If you buy traditional lasagna noodles, they need to be boiled before layering in a baking dish. 

Shopping list :)

 

Barilla Oven Ready Lasagna 

Cooking spray

1 can (15 oz) tomato sauce

1 jar spaghetti sauce (Tomato Basil is a great option)

1 brick of tofu 

1 16 oz container of ricotta cheese

Mozzarella cheese

Parmesan cheese

Onion powder, garlic powder, Italian seasoning

Fresh parsley

Aluminum foil

Cold Vegetable Somen Salad

Every home cook has a variety of cold salad options to serve on hot days. This recipe only requires boiling of the noodles, which can be done early in the morning or the evening before. You can store the noodles in the fridge (coat and toss with oil of course) until you are ready to use them. 

The dressing:

Juice of a small lime

1-2 tsp finely minced ginger

2 TBS rice wine vinegar

1 TBS soy sauce or liquid aminos

2 TBS oil (sesame, olive, or vege oil, whatever you have on hand)

A bit of sweetener: 2 tsp sugar, syrup, honey, or whatever you prefer

A few shakes of salt, pepper, garlic powder

Noodle Salad:

8oz Soba Noodles, cooked, cooled

One each: red, yellow, orange, bell pepper, chopped

1/4-1/3 C toasted sesame seeds

1 Cucumber, cubed

2 C Cherry tomatoes, halved

1 bundle chives, cilantro, or other available herbs (optional)

Protein: a cup of edamame, extra firm tofu, or broccoli tops (optional)

Instructions:

Cook soba noodles according to instructions, rinse, drain, put in a bowl and coat with oil so they don't stick together. 

Chop peppers, cucumber, tomatoes, herbs, protein, etc.

Place sesame seeds in a skillet on the stovetop, sautee for 3 min. 

Mix all ingredients together, add salt and pepper, refrigerate before serving. 

Some recipes call for adding a few tablespoons of tahini. If you have this available, it can be mixed in with the dressing. 

Apple Oatmeal Breakfast

 This recipe is sometimes called "Amish Oatmeal" on other blogs. It is a perfect way to use up apples in the fall, but we also often make this on Christmas morning. Add a dollop of whipped cream and enjoy!

2 C Old fashioned oatmeal (not quick oats)

3/4 C dark brown sugar

1 C walnuts

1/2 C raisins

1 tsp baking powder

2 tsp cinnamon

1/2 tsp salt

3 eggs

2 C milk

2 tsp vanilla

4 TBS melted butter

3 tart apples, peeled and chopped (more or less depending on the size of the apples)

Spray a 9x13 baking dish with non-stick spray. Lay chopped apples, enough to more than cover the dish. If the apples are large, 3 is typically enough. Mix the oatmeal, brown sugar, walnuts, raisins, baking powder, cinnamon, and salt in a bowl. In a separate bowl, beat eggs, add milk, vanilla, and melted butter. Mix the oatmeal and egg mixtures together, then pour on top of the apples. Bake at 325° for about 40 minutes. 

Spinach Water chestnut dip

 1 bag (16 oz) frozen, chopped spinach, defrosted

1 can (8 oz) sliced water chestnuts, drained, chopped

1/4 C sour cream

2 cups of mixed shredded cheese, such as monterey jack, parmesan, etc.

4 oz cream cheese, cut up into small cubes

1/2 tsp each of garlic powder, onion powder, salt

chopped fresh garlic (optional)

Instructions: defrost spinach, shred a mixture of cheeses, chop up water chestnuts, and then mix in a bowl with spices. I have used "Everything But the Bagel" seasoning instead of the salt, onion, and garlic, and it works great! 

Spray non-stick cooking spray in a glass pyrex baking dish (9x13 works well). Put mixture in the dish, and dot all over with cream cheese. Bake at 350° for about 15 minutes (it works best if you cover it with tin foil), then remove and mix, then bake again for 15 minutes. I typically monitor this dip and adjust ingredients as needed. For example, if it seems too watery, then I will mix in some Italian bread crumbs. If it is too dry, add more cream cheese. I have also added chopped up artichoke hearts. This is a very flexible recipe! 

One Pumpkin Pie

 1/2 C white sugar

1/4 C brown sugar

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

2 eggs

1 can evaporated milk

1 can (15 oz) pumpkin, or about 2 cups of cooked squash (such as Buttercup)

One 9 inch pie crust

Mix ingredients, bake at 425° for 15 minutes, then reduce heat and bake at 350° for 40-45 minutes. If the crust is becoming dark, you can add tin foil to the edges to maintain a lighter color. 

How to Prepare Fresh Squash

Buttercup squash works well for pumpkin pie. To prepare, bake the squash at 350° for 15 min or so, to soften. Let it cool on a cutting board, then cut open, remove seeds, and either steam or bake until the flesh is soft. You can freeze the squash to use later (remove flesh from skin), or use cooled squash in any "pumpkin" recipe. Note that Libby's canned pumpkin is made from Dickenson Pumpkin (Cucurbita moschata), and a typical Jack-o-lantern pumpkin is from the species Cucurbita pepo. A buttercup squash, which is dark green, (and not to be confused with butternut squash), comes from the Cucurbita maxima species. 

Bread for Lunch

We love this bread recipe that includes cooked oatmeal. Its easy to make a little extra oatmeal for breakfast and have fresh bread at lunch!

2 1/3 Cups flour
1 packet yeast (about 2 tsp.)
1 tsp salt
1 1/2 Cups cooked oatmeal (cooled)
1/4 Cup warm water
1 TBS. oil
1/8 Cup honey

Place warm water and honey in a large mixing bowl. Sprinkle yeast on top. Allow it to sit for 5 minutes. Add cooked oatmeal and oil. Mix with whisk. Add in the flour and salt. Knead for 5 minutes on a floured bread board. Add more flour if the dough is too sticky.

Pour a teaspoon or two of oil in a mixing bowl. Place dough in bowl, coat with the oil. Cover and allow it to rise for 1 hour, or until doubled in size.

"Punch down" the dough and knead 2-5 times. Shape into an oval ball. Spray a loaf pan with cooking spray, set dough in pan, allow to rise for 1 hour, or until doubled in size.
Bake at 350 for 50 minutes.

Pistachio Pudding Pie

This "pie" is perfect for St. Patrick's day.

For the crust:

Mix: 

1 Cup flour

1/4 Cup chopped nuts (optional)

2 TBS. sugar

1/3 cup butter

Press into an 8 x 8 baking dish. Bake for 10 minutes at 350 degrees.

Allow the crust to cool completely before adding the next layers.

First layer:

8 oz. cream cheese

2/3 C sugar

6 oz. whipped cream

1 tsp. vanilla

Blend cream cheese, sugar, and vanilla with an electric mixer. Add whipped cream. Blend in with a spatula, then spread on cooled crust. (Pre-whip the cream if using liquid, or just mix in if using Cool Whip.)

Second layer:

Mix 2 packages (3 1/2 oz. each) of Pistachio Instant Pudding with 2 1/2 Cups of milk.

Use a whisk, make sure it is well blended, then spread onto cream cheese layer.

Third layer:

Top it off with 6-12 ounces of whipped cream or Cool Whip.

Sprinkle with lightly chopped pistachios.

Chill for 2 hours or overnight.

A Quick Dip

This is a high protein, high calorie dip that can be prepared very quickly. Perfect for a snack after a day of swimming! 

Five Layer Dip
  
1 Large can of refried beans (30 oz)
3 small avacadoes
2 TBS lemon juice
1/4 tsp. pepper
1 C sour cream
1/2 C mayonnaise
1/2 of a package of taco seasoning
 2 C grated cheese (or more)
1/2 C chopped tomatoes
1/4 C chopped green onions

Layer 1 can of refried beans in a 9 x 13 baking dish.
Mash together the avocadoes, lemon juice, pepper, sour cream, mayonnaise, and taco seasoning. This is the second layer.
Spread the grated cheese on top of the avocado layer.
Sprinkle with chopped tomatoes and green onions, which are layers 4 and 5. (either of which can be increased or omitted, depending on your liking.)
Enjoy! 

Oatmeal Dinner Rolls

This recipe originally came from the owners of Freedom Mountain Academy, a boarding school in the beautiful Appalachian mountains. I don't have the original, or a copy of it, so I am not sure how much I have changed the recipe, but I give credit to Patricia, for her amazing recipes, and the wonderful food cooked on wood stoves, and without electricity (so, no bread machines.)

Oatmeal Dinner Rolls
1/2 C water
2 TBS vegetable oil
1 large egg
1/4 C sugar
1 C cooked oatmeal, or other cereal
(leftover from breakfast)
2 C bread flour
1 C whole wheat flour
1/4 C powdered milk
1 1/2 t. salt
2 t. yeast

Put the ingredients, in order listed above, in your bread machine, select "dough" cycle. As the machine kneads the dough, check it once or twice, is it too dry? add water a tablespoon at a time, too wet? add flour, it should stick together in one piece as it is kneaded. When done, knead dough on a floured surface about 10 times, then separate into rolls. Spray a glass 13x9 cake pan with non-stick cooking spray, set rolls into pan, let rise 1 1/2 hours, or until doubled in size. Cook at 350 until golden brown on top, about 15 minutes.

Warm Soup for Cold Days

Our family loves warm soup with homemade rolls.
Here are two soup recipes that we make throughout the winter months.
In the next post look for our favorite recipe for rolls.

Simple Lentil Soup
1 small to medium onion, chopped
2 carrots, diced
2 stalks of celery, chopped
2 cloves garlic, minced
4 C chicken broth
4 C water
1 C dried lentils
1 can crushed tomatoes
1 tsp. dried basil
1 tsp. dried oregano
1 bay leaf
2 beef bouillon cubes, or other broth/bouillon

In a soup pot, bring 4 C water and 1 C lentils to a boil. Lentils cook better without salt, so avoid adding salt, or broths to cooking lentils. Reduce heat, let simmer for 1/2 hour or more, depending on how tender you prefer the lentils.
In a skillet, sautee the onions, carrots, celery and garlic. Add to lentils. Add chicken broth, spices and crushed tomatoes. Let simmer another 1/2 hour, then add 2 TBS. vingar, and top each bowl with chopped spinach (optional). Leftovers? You can add chopped up meat (beef or pork) and reheat, for a new soup on a different night.


Squash Soup
1 C chopped onion
3 cloves garlic, minced
4 C chicken broth
3 1/2 C cooked pumpkin, or acorn squash
1 1/2 t. salt
1/2 t. cinnamon
1/2 t. ginger
1/8 t. white pepper

Boil above ingredients,
let simmer 1/2 hour, then turn off heat,
add 2/3 C half and half, and 1/2 C cream.
(of course you can adjust this to make it lower in fat)
Great when served with warm rolls!

Commence pumpkin lecture:
For the above recipe I do not suggest using canned pumpkin, which is not really pumpkin, but closer to a butternut squash. Butternut squash is the best for pumpkin pies, cookies, muffins, and bread. We grow both, but we like pumpkin, or acorn squash for soup. Real pumpkin is easy to grow, and if you have too much in the fall, you can steam pieces of pumpkin, cool slightly, then easily scrape off the "meat" and freeze it to use later.
I save seeds from my best looking squash and pumpkin, let me know if you'd like to grow some, as there are always more seeds than one family could plant.

Pumpkin Cookies for Fall

Our family loves all things pumpkin. Soup, pie, bread, muffins, but these cookies are our favorite. If you have raw pumpkin that you grew, or bought, just cut off the top and bottom, then cut into large pieces (such as 6" square) and steam for 10 minutes, or until tender. Let the pumpkin cool a little, then it will practically fall off the skin. You can mash it, use it in recipes, or freeze some for using in the winter.


Pumpkin Cookies

2 1/2 C Flour
1t. baking powder
1t. baking soda
1 1/2 t. cinnamon
1/2 t. salt
1/2 t. nutmeg
1/2 t. cloves
1/4 t. ginger
Mix above ingredients, set aside.

1/2 C butter
1 C white sugar
1/2 C brown sugar
1 C pumpkin (mashed, or from the can)
1 egg
1 t. vanilla
1/2 C quick oats
1 1/2 C butterscotch chips (or one 12oz. bag)

Pre-heat oven to 375, grease baking sheet.
Beat butter, sugar, egg, mix in pumpkin, vanilla.
Blend in dry ingredients, then mix in oats and butterscotch chips.
Grease baking sheet between each use.
Enjoy!

Quick Blueberry Pie

The blueberry-cream cheese pie that I have already posted is a bit labor intensive.....(but I enjoy spending time in the kitchen.) Our 8 year old re-wrote my recipe to be quick, and easy, because he wanted to be able to make his own pie (and he loves cinnamon, so he added that).
These can be mixed up and ready to eat in a flash!

Noah's Blueberry Mini-Pies

1 egg
1/4 C cream
1/4 C sugar
2 tsp. flour
1/4 tsp. cinnamon
1 1/2 C blueberries

Mix ingredients, then spoon equal amounts into six miniature graham cracker crusts (purchase in the baking aisle). The crusts should be on a cookie sheet, then bake at 350 for about 25 minutes. Cool, then top with fresh whipped cream. Yum!