Monday, January 18, 2016

TWICE-BAKED POTATOES


The Pioneer Woman Cooks: Recipes From an Accidental Country Girl

8 baking potatoes, scrubbed clean
canola oil
8 sliced thick-cut bacon, fried and chopped
1/2 lb. butter, cut into slices
1 c. sour cream
1/2 c. milk
1/4 - 1/2 t. seasoned salt
1/2 t. pepper
2 green onions, sliced
2 c. grated sharp cheddar, divided

Preheat oven to 400 degrees. Rub the outside of the potatoes with oil and place on baking sheet. Bake 45 minutes or until insides are cooked and outsides are slightly crisp. Remove from oven and turn temperature down to 300 degrees. 

Place bacon, butter, sour cream, milk, seasoned salt, and pepper in mixing bowl. While potatoes are still hot, cut in half lengthwise and scrape insides into the bacon mixture, reserving empty skins. 

Use a potato masher to combine all ingredients. Mix in green onions and one cup of the grated cheese. Fill each potato skin with potato mixture and return to baking sheet. Sprinkle with remaining cup of cheddar and bake 10-15 minutes or until cheese is melted and potatoes are heated through.

Notes: We use medium cheddar instead of sharp, as we always have it on hand, and homemade seasoned salt

Wednesday, January 13, 2016

HONEY-ROASTED BRUSSELS SPROUTS


~ Money Saving Mom

1 lb. brussels sprouts, trimmed and halved
2 T. olive oil
salt and pepper, to taste
2 T. honey
1 c. dried cranberries
1/2 c. sliced almonds

Preheat oven to 350 degrees.

Toss halved brussels sprouts with oil, salt, and pepper. Place in a single layer on a baking sheet and roast 35 minutes or until tender and edges are starting to brown.

Remove baking sheet from oven, then drizzle brussels sprouts with honey and sprinkle with cranberries and almonds. Place back in oven for another five minutes or until warmed through.

Makes four servings.

Notes: I'm sure the sugar from the honey and dried cranberries negates some of the nutritional value of brussels sprouts, but our family enjoys this sweeter version of roasting them just as much as the non-sweet versions.  

Wednesday, December 30, 2015

LENTIL & PASTA SOUP MIX FOR GROUND BEEF



JAR MIX
1/2 c. dry split peas
1/3 c. beef bouillon granules
1/4 c. pearl barley
1/3 c. dry lentils
1/4 c. dried minced onion
2 t. Italian seasoning
1/2 c. uncooked long grain rice
1/2 c. alphabet or other small noodles

ADDITIONAL INGREDIENTS
1 lb. ground beef
3 qt. water (or less, if you'd like a thicker soup)
28 oz. can diced tomatoes

In a 1 1/2 pint jar, layer the first eight ingredients in the order listed. Seal tightly. 

DIRECTIONS FOR RECIPIENT
To prepare soup, carefully remove noodles from the top of jar and set aside. In a large saucepan or Dutch oven, brown beef; drain. Add water, tomatoes, and soup mix. Bring to a boil.  Reduce heat, cover, and simmer for 45 minutes. Add noodles, then cover and simmer an additional 15-20 minutes or until all ingredients are tender.

Makes just over one gallon.

Notes: We were given this mix with the noodles in a plastic bag, which was nice because we didn't have to fish little noodles out of the jar when we made the soup. I would recommend doing it that way.

Monday, December 21, 2015

ROASTED BEETS 'N SWEETS


~ allrecipes

6 medium beets, peeled and chunked
2 1/2 T. olive oil, divided
1 t. garlic powder
1 t. kosher salt
1 t. pepper
1 t. sugar
3 medium sweet potatoes, peeled and chunked
1 large sweet onion, chopped

Preheat oven to 400 degrees. In a bowl, toss beets with 1/2 tablespoon of olive oil to coat. Spread in a single layer on baking sheet. Bake 15 minutes.

Meanwhile, in a large bowl, stir remaining olive oil, garlic powder, salt, pepper, and sugar until well mixed. Add sweet potatoes and onions, then toss to coat.

When beets are done cooking, combine with sweet potato mixture and bake another 45 minutes or until all veggies are tender, stirring  once after 20 minutes.

Tuesday, December 15, 2015

PUMPKIN QUINOA BOWL


~ Frugal Living NW

3 c. cooked quinoa
1 c. milk (unsweetened if using a non-dairy milk)
1/2 c. pumpkin puree
1/4 c. maple syrup
cinnamon or pumpkin pie spice, to taste
Optional toppings: milk, whipped cream, sliced bananas, nuts, cinnamon

Mix quinoa, milk, pumpkin, syrup, and seasonings in saucepan or microwave-safe dish. Heat on stove or in microwave until warmed through. Stir, then add desired toppings before serving.

Makes four approximately one cup servings.

Notes: I don't know what the difference was, but my version has way more liquid and way less orange color than FLNW's version. It still tastes great, though! 


Friday, December 11, 2015

STRAWBERRY APPLESAUCE


~ The Best Homemade Kids' Snacks on the Planet: More Than 200 Healthy Homemade Snacks You and Your Kids Will Love

8 c. apples, peeled and cored
4 c. strawberries
1/2 c water
1/3 c. honey
1 t. cinnamon

Coarsely chop apples and strawberries, then place in large saucepan. Add water, honey, and cinnamon and bring to a boil. Reduce heat and simmer 10-15 minutes, stirring occasionally, until apples have softened and berries have broken apart. Remove from heat and cool to room temperature. Transfer mixture to a blender or use an immersion blender to puree fruit to desire consistency, adding more water if desired.

Notes: I prefer my applesauce plain, just cooked and mashed apples with nothing added, but this stuff is a tasty indulgence.

(This post contains affiliate and/or referral links, which means our family earns a little bit of money or credit for any purchase you make and/or search you do after clicking those links. Thank you to those who use them!) 

Wednesday, December 2, 2015

LENTIL & PASTA STEW


~ Taste Home Slow Cooker Throughout the Year

1/2 lb. smoked kielbasa or Polish sausage, chopped
3 T. olive oil
3 T. butter
1 c. peeled, cubed potatoes
3/4 c. sliced carrots
1 celery rib, sliced
1 small onion, finely chopped
5 c. beef broth
1 c. dried lentils
1 c. canned diced tomatoes
1 bay leaf
1 t. pepper
1/4 t. salt
1 c. uncooked ditalini or other small pasta
shredded Romano cheese

In a large skillet, brown kielbasa in oil and butter. Add potatoes, carrots, celery, and onion, stirring for three minutes over medium heat. Transfer to 4-5 quart crockpot, then add broth, lentils, tomatoes, bay leafy, pepper, and salt. Cover and cook 8-10 hours on low or until lentils are tender. Cook pasta to desired tenderness, then drain and stir into crockpot. Discard bay leaf and sprinkle individual servings with cheese.

Notes: We use Parmesan instead of Romano, as that's what we always have on hand.

(This post contains affiliate and/or referral links, which means our family earns a little bit of money or credit for any purchase you make and/or search you do after clicking those links. Thank you to those who use them!)