Friday, October 21, 2016


~ A Veggie Venture

1 c. water
1 russet potato (about 3/4 lb.), peeled and chopped
1 head cauliflower (about 2 1/2 lb. whole), cut into florets
1 onion, chopped
1 head broccoli (about 3/4 lb.), cut into florets and stalk pieces
4 c. milk, divided
2 bouillon cubes
1 T. Worcestershire sauce
salt and pepper, to taste
1 T. flour
1 c. shredded cheese

Put water, potato, cauliflower, and onion in a large pot or Dutch oven. Cover and bring to a boil. Cook for about 5 minutes, until the cauliflower begins to soften. Add the broccoli, then cover and cook for 5-10 minutes, or until vegetables are almost completely cooked.

Add 3 cups of  milk, bouillon, and Worcestershire sauce. Cover and heat just to boiling, but don't actually allow milk to boil. While mixture is heating, mix flour with remaining cup of milk. Once soup reaches the boiling point, add flour mixture and stir 2-3 minutes until soup thickens. Stir in cheese and remove from heat.

Using an immersion blender, puree to desired consistency, or transfer soup in batches to a blender to puree.

Makes about 11 cups.

Notes: I never buy bouillon, so I use chicken broth instead of water and need a little more than called for to keep things from burning. We've used cheddar, but you could use whatever cheese sounds good to you. I think one tablespoon of flour is pointless with this much soup and will try skipping it completely next time, just adding all the milk at once. 

Wednesday, October 19, 2016


~ Oh She Glows

1 1/2 T. olive oil
2 c. diced onion
2 large garlic cloves, minced
2 t. turmeric
1 1/2 t. cumin
1/2 t. cinnamon
1/4 t. cardamom
15 oz. can diced tomatoes, with juice
15 oz. can full-fat coconut milk
3/4 c. dried red lentils
3 1/2 c. vegetable broth
1/2 t. fine sea salt, or to taste
black pepper, to taste
red pepper flakes or cayenne pepper, to taste
5 oz. baby spinach
2 t. lime juice, or more to taste

In  a large pot, add oil, onion, and garlic. Add a pinch of salt, then stir over medium heat for 4-5 minutes or until the onion softens.

Stir in the turmeric, cumin, cinnamon, and cardamom until combined, then continue cooking for another minute until fragrant.

Add the diced tomatoes with juice, coconut milk, red lentils, broth, salt, and pepper. Add red pepper flakes or cayenne, if desired. Stir to combine, then increase heat to high and bring to a low boil.

One the soup starts boiling, reduce heat to medium-high and simmer, uncovered, for 18-22 minutes or until lentils are tender.

Remove pot from heat and stir in spinach until it wilts. Add lime juice, then season with more salt and pepper, if desired.

Makes about 7 cups.

Notes: The only change I recommend is to chop the spinach a bit before adding it, but that's purely a matter of preference.

Saturday, October 15, 2016


~ Gonna Want Seconds

1 c. chicken broth
1/4 c. soy sauce
1/4 c. balsamic vinegar
1 T. dijon mustard
2 T. olive oil
3 T. honey
1 c. minced onion
3 garlic cloves, minced
1/2 t. pepper
1 t. dried oregano
1 t. dried thyme
2 t. dried rosemary
2 pork tenderloins
1 T. cornstarch
3 T. cold water

In a large slow cooker, add all ingredients except pork, cornstarch, and water. Mix until evenly combined, then add pork and turn over to coat all sides. Cook on low 6-8 hours or until pork is tender.

Remove pork from slow cooker and place on serving dish. Tent loosely with foil and allow to rest for seven minutes.

While the pork is resting, mix cornstarch and water in a small saucepan. Add liquid from slow cooker and bring to a boil for 1-2 minutes or until mixture thickens. Slice or shred pork and pour thickened sauce over it before serving.

Notes: I use fresh thyme and rosemary because they grow in our yard and just triple the amounts. You can make an easy dinner by adding simple roasted broccoli and maybe a pot of rice.

    Wednesday, October 12, 2016


    ~ Cynthia Hockman-Chupp

    6 c. corn kernels, divided
    1 c. broth
    2 T. butter
    2 c. milk
    1 garlic clove, minced
    1 t. dried oregano
    salt and pepper, to taste
    4 oz. can diced green chiles
    2 c. grated cheese
    tortilla chips (optional)

    Puree 4 cups corn and broth in blender. Melt butter in saucepan, then reduce heat to low and add pureed corn, remaining kernels, milk, garlic, oregano, salt, pepper, and chiles. Bring to a boil, then reduce heat and stir in cheese. Soup is ready when cheese is melted. Serve with a dollop of salsa. Garnish with chips, if desired.

    Notes: We've enjoyed this with cheddar, frozen chiles from a garden harvest, and without salsa (because I forgot) or chips (by choice). 

    Tuesday, October 11, 2016


    ~ Frugal Living NW

    2 T. olive oil
    2-3 c. cubed potatoes, 1/2" or smaller (sweet, red, or brown)
    1/2 c. diced onion
    2 garlic cloves, minced
    1-2 c. white beans (garbanzo, great northern, or navy)
    2 c. finely shredded greens (cabbage, kale, spinach, or chard)
    salt, to taste
    1/2 c. shredded cheese (parmesan, swiss, mozzarella, or goat)

    Heat oil in a skillet over medium-high heat. Add cubed potatoes and cook stirring occasionally, for 10-15 minutes or until lightly browned and mostly cooked.

    Add onions and cook 5 minutes, stirring often. Add garlic and beans, cooking for 5 minutes. Add cabbage and salt, then cook and stir a few minutes until cabbage is slightly wilted but still has some crunch and color.

    Remove from heat and sprinkle with cheese.

    Notes: If you don't have a large enough skillet, then remove the potatoes when they are done cooking, cook the remaining ingredients separate from the potatoes, then combine everything in a serving dish after after cooking. If you combine everything in a crowded small pan, then nothing will brown or get crispy. 

    Wednesday, October 5, 2016


    ~ Tip Hero

    3-4 lb. pork loin roast
    2 T. dried oregano
    2 T. dried basil
    3/4 t. salt
    1/2 t. pepper
    2/3 c. parmesan cheese
    1/2 c. honey
    1/4 c. soy sauce
    2 T. olive oil
    2 T. minced garlic

    Place pork loin roast inside slow cooker.

    In a medium bowl, combine remaining ingredients and mix well. Pour sauce over pork. Cover and cook on low 6-8 hours.

    Removed cooked pork from slow cooker, reserving liquid, and shred the meat.

    Pour reserved liquid into small pan and bring to a boil. Reduce heat and simmer until reduced and thickened. Pour thickened sauce over shredded pork and serve.

    Notes: This is great served with cheesy spinach mashed potatoes and a salad or another vegetable.

    Saturday, October 1, 2016


    ~ The Baker Mama

    1/2 c. unsalted butter, softened
    1 c. creamy peanut butter
    1/2 c. sugar
    1/2 c. dark brown sugar
    2 large eggs
    1 t. vanilla
    3 c. old-fashioned oats
    1 1/2 t. baking soda
    1/2 c. chopped walnuts
    1 c. dark chocolate chips

    Preheat oven to 350 degrees. Lightly grease cookie sheet or line with parchment paper.

    In a mixing bowl, beat butter, peanut butter, sugar, and brown sugar until smooth. Add eggs and vanilla, then beat until smooth. Mix in oats and baking soda until just combined. Stir in walnuts and chocolate chips.

    Using a one ounce cookie scoop or a tablespoon, drop two tablespoon sized portions onto greased or lined cookie sheet. Slightly flatten each one ounce/two tablespoon scoop of dough with the palm of your hand.

    Bake 10-12 minutes or until golden brown. Cool for five minutes on baking sheet before transferring to cooling rack to cool completely.

    Makes 20 large cookies.

    Notes: We use two tablespoon portions and get almost 30 cookies. If you'd like to try a similar cookie that has flour in it, then check out this recipe.