This week (until Tuesday), Food Lion is running a special wherein you can fix your family a delicious, nutritious pot of chili for four bucks. Four bucks! You buy two cans of Bush’s cannelini beans (99c), a can of Rotel (99c), and a can of Swanson chicken broth (99c), and you get one pound of fresh chicken for free. And then you use them to craft in your slow cooker… [Read more…]
Homemade Calzone
January 30, 2014 by Leave a Comment
Homemade Calzone
Serves 4-6
Prep: 30 min Cook: 15 min
Total Cost: $8 (using frozen meatballs)
Holy cow this was ridiculously easy to make. And got absolutely rave reviews from the whole family. [Read more…]
Amish Friendship Bread
January 17, 2014 by Leave a Comment
Vicki Deschere gave me a starter on Sunday and I have baked it into oblivion. Three loaves of quick bread + a whopping mound of pancakes = SUCCESS. Call me if you want a starter.
Amish Friendship Bread (1 loaf)
1/2 c Amish Friendship starter
1/3 c applesauce
2 eggs
1/2 t vanilla
1/2 c sugar
1 c flour (I use 1/2 whole wheat)
1 t cinnamon
1/4 t baking soda
1/2 t + 1/8 t baking powder
1/4 t salt
Blonde Brownies
January 8, 2014 by Leave a Comment
This is my family’s favorite dessert. I swear it takes literally 5-10 minutes to prepare. I like to fix it while I am yelling at the kids to set the table, pop it in the oven when we sit down to eat, and then voila! Hot melty gooey chocolate chip heaven is ready just as we are done.
1 c packed brown sugar
1/3 c butter (I use ICBINB)
1 c flour (I use 1/2 whole wheat)
1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1 egg
1 tbsp vanilla
1/2 c chocolate chips
Chicken Tortilla Soup
January 5, 2014 by Leave a Comment
A family favorite and SO EASY. Serves 4.
1 lb meaty chicken parts (breast/thigh) or ~2 c shredded cooked chicken
1 15-oz black or pinto beans, drained and rinsed
1 15-oz can diced tomatoes
1 c salsa
Combine in a slow cooker. Cook on low ~8 hours, or high ~4 hours. Serve in bowls and garnish with the dregs of your last tortilla chip bag, cheese, sour cream (optional), avocado (optional).
This recipe is almost infinitely customizable. Make it vegetarian version by leaving out the chicken and doubling or tripling the beans. Add a can of corn or some chopped zucchini or peppers. Cook it all day and drain the soup through a colander for a delicious burrito filling. It also freezes impeccably.
Black-eyed Pea Salad
December 31, 2013 by Leave a Comment
Happy New Year!
2 15-oz cans black-eyed peas
1/2 red onion, chopped
1 red pepper, chopped
1 green pepper, chopped
1 tomato, chopped
1 stalk celery, chopped
1 T fresh parley, chopped (or 1 t dried)
3 T balsalmic vinegar
2 T olive oil
salt and pepper to taste [Read more…]
Oatmeal Chocolate Peanut Butter No Bake Candy Bars
December 24, 2013 by Leave a Comment
Oatmeal Chocolate Peanut Butter No-Bake Candy Bars
From Deb Berke
1 c. peanut butter
2/3 c. honey
1/2 c. coconut oil
2 c. oats
1 ½ c. mini chocolate chips
¾ c. dried cranberries (can use other dried fruits as well) [Read more…]
Roasted Root Vegetable Soup
December 23, 2013 by Leave a Comment
• 3 parsnips
• 3 carrots
• 1 celery root (medium sized)
• 1 rutabaga (medium sized)
• 2 turnips
• 1 sweet potato
• 1 stalk celery, diced
• ½ sweet onion, diced
• ¼ cup olive oil
• 1 tsp salt
• ½ tsp ground black pepper
• 3 Tbsp butter or margarine
• 2 quarts vegetable broth, perhaps more
• ½ cup half & half OR soymilk
• salt & pepper to taste
Directions:
Clean and scrape (peeling optional) the root vegetables, and cut into same-sized pieces. Combine in large roasting pans, coat with olive oil seasoned with 1 tsp salt & ½ tsp black pepper. Roast in 425° oven until fork-tender. Stir on occasion.
Melt butter or margarine in a soup pot or Dutch oven over medium heat. Chop celery and onion; cook until onion is translucent, about 5 minutes. Add broth and simmer, uncovered.
Add roasted vegetables; simmer 10 minutes or more. Turn off heat. Puree using an immersion blender, or cool a bit and blend batches in a regular blender. Add more broth as needed.
Add half & half or soymilk, season with salt & pepper to taste; reheat to desired temperature.
Serves 4. Great with a baguette and a salad.
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Recipe from Weavers Way Coop in Philadelphia adapted slightly by Janet Peterman
12/12/13
Keith Bart’s Honey Wheat Communion Bread
December 20, 2013 by Leave a Comment
1/2 c water, 110 to 115 F
4-1/2 t yeast (2 pkgs)
2 c milk, 110 to 115 F
1/4 butter or margarine, softened
1/3 c honey
1/4 c brown sugar
2-1/2 t salt
3 c whole wheat flour
4 to 4-1/2 c bread or all-purpose flour
Dissolve yeast in warm water. Let stand 10 minutes.
Combine warm milk, margarine, honey, brown sugar, salt. Add to yeast.
Add 2 c whole wheat flour and 3 c bread flour. Beat for 3 min with an electric mixer. Stir in remaining cup whole wheat flour and bread flour as needed to make a stiff dough.
Turn out dough onto a floured board and knead for 10 min, or until dough is smooth and elastic. Dough will be slightly sticky. Place dough in a large, greased bowl, turning to coat. Cover and let rise in a warm place until doubled (~75 min).
Punch down and let dough rest for 10 min. Divide into 2 portions. Shape each into a loaf; place shaped loaf into a well-greased loaf pan or onto a baking sheet. Cover and let rise in a warm place until doubled (~1 hour).
Preheat oven to 375F. Bake for 35 min or until loaf sounds hollow when tapped with fingers. Cover loaf with foil during the last 15 minutes to prevent a dark crust. Brush finished loaf with butter. Cool thoroughly.
