My hubby thinks that these are one of the things that make life worth living. He has a pineapple passion and recipe satisfies it very well. When I make them he keeps finding a reason to come into the kitchen and somehow they seem to jump into his hand as he passes the counter, it’s just like magic, LOL.
MAKES: 24 pieces
INGREDIENTS:
I had half of a 1 pound package of veggie crumbles, 1/3 of a can of stewed tomatos and a very small amount of cheddar cheese in the fridge. All of which were ready to be used. Rather than making more leftovers and adding to the collection, this is how what I had in the fridge became lunch today. It’s very tasty, easy and a great way to use up those small odds and ends.
MAKES: 2 servings
INGREDIENTS:
- 1/2 lb veggie crumbles (can use ground beef if you like)
- 1/4 cup onion, diced
- salt and 1/2 teaspoon garlic pepper
- 1/2 (14 1/2 ounce) can stewed tomatoes
- 1/2 cup water, may need to add more
- 1/4 red bell pepper, diced
- 3/4 cup twisted macaroni, or pasta of choice
- 1/2 cup shredded cheddar cheese
DIRECTIONS:
- Place the veggie crumbles as they are in a pot with other ingredients and proceed with cooking (or brown beef and onion in medium pot; drain, and continue).
- Add salt and garlic pepper to taste.
- Add undrained tomatoes and one cup water; bring to boil.
- Stir in macaroni.
- Bring to boil; reduce heat.
- Simmer, covered, ten to fifteen minutes or until macaroni is done, stirring once or twice.
- Sprinkle cheese evenly over top, cover until cheese is melted.
NOTE:
- You can add many other things that you might have on hand: try adding green pepper, chili powder, corn kernels, Monterey Jack cheese, some tomato sauce.
- Serve with a biscuit, tortilla or corn chips.
I made this tonight and served it warm beside a simple meatloaf and this salad really stole the show. It has great flavor that just keeps improving with standing time. This is lighter in fat and calories than the heavy mayonnaise based salads.
MAKES: 6 servings
INGREDIENTS:
2 lbs tiny Yukon Gold potatoes, scrubbed well
1/3 cup garlic infused olive oil
1/4 cup white wine vinegar
1/2 cup chopped green onion
1 medium red or orange bell pepper, diced
3 oz fresh mushrooms, sliced
1 garlic clove, minced (optional)
1/4 teaspoon coarse ground black pepper
DIRECTIONS:
- Boil the potatoes in their jackets.
- When done (tender but still firm), as soon as you can handle them, cut them into quarters or slices as you prefer.
- While the potatoes are cooking, mix together all the rest of the ingredients.
- Place the cooked and cut potatoes in a bowl.
- Stir together the dressing (it will have settled) and pour over the hot potatoes.
- With a large spoon, toss the salad carefully to coat while leaving the potato skins intact.
- Best made early in the day and allowed to marinate for several hours.
- Serve it warm or at room temperature – can be warmed up in the microwave.
NOTE:
You may need to make some extra oil and vinegar mix. It just depends on how much it absorbed by the potatoes and mushrooms.
This is a very adaptable dough that will make a wonderful bread loaf, sandwich buns or small dinner rolls. It’s very easy to work with and there is no need to change the recipe to make which ever variety you want to make that day. It also has a wonderful aroma when baking that will make you think of Thanksgiving. You’ll love chicken sandwich’s on buns made from this recipe.
MAKES: 1 loaf, 6 sandwich buns, 12 dinner rolls
INGREDIENTS:
- 2/3 cup milk
- 1 tablespoon sugar, white
- 1 teaspoon salt
- 5 tablespoons butter
- 1 package active dry yeast
- 1/3 cup lukewarm water
- 2 teaspoons dried sage or poultry seasoning
- 1/4 cup wheat germ
- 2 1/4 cups unbleached flour
DIRECTIONS:
- In small pot, combine milk, sugar, salt and 1 tbsp butter; heat to lukewarm and set aside.
- In large bowl, dissolve yeast in 1/3 cup of lukewarm water.
- Add the lukewarm milk mixture to the dissolved yeast.
- Stir in sage, wheat germ and 2 cups flour.
- Add remaining 1/4 cup flour to form a soft dough, kneading lightly till smooth.
- Leave in warm spot, covered, until doubled in size.
- For a Loaf:
- Grease a loaf pan and shape dough into a round pan size log. Place the shaped dough into the pad and let rise until doubled in a warm place. When doubled bake at 350F degrees for 30-40mins.
- For Buns:
- Cut dough into 6 equal pieces and shape each into a ball. Place on a greased or parchment lined baking sheet and flatten to the size of buns that you want. Cover and let rise in a warm place till double in size. Bake at 350F degrees for about 30 mins or until golden.
- For Rolls:
- Melt remaining 4 tbsps of butter and pour half into a 9″ cake pan.
- Shape dough into 12 balls.
- Place in pan and drizzle with remaining butter.
- Cover and rise 30- 45 minutes more.
- Bake in 350F degree oven for 25-30 minutes.
This makes a very big cake that is perfect for a large family or when your expecting guests. I make this in either a half amount or make the full amount and bake it in two smaller cakes, one for the freezer and one for Hubby to enjoy right away. For the best results take the butter, shortening and eggs out of the refrigerator one hour before starting.
MAKES: 14 servings for one cake or 6-8 servings for each of two cakes
INGREDIENTS:
- 1 cup butter
- 1/2 cup shortening
- 3 cups sugar
- 6 eggs
- 1 teaspoon rum extract
- 1 teaspoon coconut flavoring
- 1 teaspoon vanilla flavoring
- 3 cups cake flour
- 1/2 teaspoon baking powder
- 1 cup milk
- 1 1/2 cups sweetened flaked coconut, optional
DIRECTIONS:
- Preheat oven to 325°F
- Have all ingredients at room temperature.
- In a mixing bowl, cream butter, shortening and sugar until light and fluffy.
- Add eggs, one at a time, and beat well.
- Add rum, coconut and vanilla flavoring and beat into mixture.
- Sift together flour and baking powder in a bowl.
- Alternately add flour mixture and milk into creamed mixture; mix until combined.
- Fold in the coconut if using
- Pour batter into a greased and sugared bundt pan or 2 ring (or tube) pans.
- Bake 1 3/4 hours for one lg cake and 1 hour for two half size cakes – or until the cake tests done which ever size you choose to make.
This soup isn’t hard to make and it’s a delicious meal when you want something healthy and light.
MAKES: 2 servings
INGREDIENTS:
- 8 ounces sea bass or sole or other fish fillets (fresh or frozen)
- 6 ounces peeled and de-veined shrimp (fresh or frozen)
- 2 cups water
- 2 medium tomatoes, peeled and cut up
- 1 cup thinly sliced carrot (2 medium)
- 1/2 cup chopped celery
- 1/2 cup dry white wine
- 1/3 cup chopped onion
- 1 cup fish stock
- 1/2 teaspoon dried thyme, crushed
- 1/2 teaspoon finely shredded lime rind (or 1 tablespoon lime juice)
- 2 garlic cloves, minced
- 1 bay leave
- 1 dash bottled hot pepper sauce, optional
- 1/2 cup tomato sauce
- 2-4 slices Italian bread, toasted
DIRECTIONS:
- Thaw the fish fillets and shrimp, if frozen.
- Rinse fish and shrimp; pat dry with paper towels.
- Cut the fish into 1-inch pieces; halve the shrimp lengthwise.
- Chill.
- In a large saucepan combine the 2 cups water, tomatoes, carrots, celery, wine or water, onion, fish stock, thyme, lime peel or juice, garlic, bay leaf, and hot pepper sauce.
- Bring to boiling; reduce heat.
- Cover and simmer for 15 to 20 minutes or until vegetables are nearly tender.
- Stir in tomato sauce.
- Add fish and shrimp to saucepan.
- Bring mixture just to boiling; reduce heat.
- Cover and simmer about 3 minutes more or until fish flakes easily when tested with a fork and shrimp turn pink.
- Discard bay leaf.
To serve: ladle into soup bowls.
- Place a slice of Italian bread on each serving.
- Serve immediately.
This is a grand soup to make with leftover chicken from any source. If your feeling frugal you can even use a leftover roast chicken carcass in the pot to add meat and flavor. On the other hand you can add raw chopped chicken to the pot along with the onions and mushrooms to lightly brown it. If it’s not fully cooked the simmer time will finish that job for you.
MAKES: 4-6 servings
INGREDIENTS:
- 1 tablespoon oil
- 1 medium onion, chopped
- 4 oz sliced fresh mushrooms
- 2 cups cooked meat, chopped
- 2 cups chicken broth
- 1 cup white wine
- 1 tablespoon chicken bouillon granules
- 1 (15 ounce) can crushed tomatoes
- 1/2 teaspoon garlic powder
- 1/2 cup chopped carrot
- 1/2 cup sliced celery
- 1 bay leaf
- 1/2 teaspoon dried oregano, crushed
- 1/4 teaspoon thyme
- 1 cup cooked rice
- salt and pepper, to taste
- 4 teaspoons cornstarch (optional)
- 2 tablespoons water (optional)
DIRECTIONS:
- Put oil in large stockpot.
- Add chopped onion and mushrooms saute for 3-4 minutes.
- Add chopped cooked chicken.
- Add the next 11 ingredients and cook on medium for 20 minutes.
- Add chopped carrots and continue simmering on med low for 15 minutes.
- Add rice and heat through.
- Add salt and pepper to taste.
- If you prefer a thicker type soup, combine the optional ingredients to form a paste and add to soup mixture.
- Bring back to a slow boil.
- Remove bay leaf
- Serve and enjoy!
I love, love, love this!. Lots of flavor, easy, and can be made ahead to allow a marinade time if desired. This is a great side dish but in the warmer months will be a welcome lighter meal in it’s self. It can be served as soon as it’s made at room temp or chilled and served out of the fridge with the garnish added just before to place it on the table, as you prefer.
MAKES: 6- servings
INGREDIENTS:
- 32 ounces cooked chickpeas
- 1/2 large white onion, finely diced
- 1 jalapeno, seeded and minced
- 2 garlic cloves, minced
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cumin
- 1/4 cup fresh lemon juice
- 1/3 cup extra virgin olive oil
- 1 medium tomato, chopped, for garnish
- 2 tablespoons fresh parsley, chopped,for garnish
- cayenne pepper or Spanish smoked paprika, to taste for garnish
feta cheese, optional
DIRECTIONS:
- Pre-cook the chickpeas if your starting with dry peas or drain and rinse chickpeas(if using canned) and place in a medium sized bowl.
- Add the onions and jalapeno.
- Whisk together the garlic, salt, cumin, lemon juice, and olive oil.
- Pour the dressing over the chickpeas and onions and stir gently to coat the salad.
- Chill for later serving or spoon out into a serving dish and garnish with tomato, parsley, cayenne and feta cheese if using .
- Enjoy!
This simple cake is loved by the men around here. It’s made with ingredients that are commonly kept on hand, nothing exotic or hard to get here. It to go to cake when your having coffee with a friend and discussing that person down the street. Baking choices are given at at the bottom of the recipe.
MAKES: 12 servings
INGREDIENTS:
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla
- 2 cups flour, unsifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Topping
- 1/2 cup brown sugar, firmly packed
- 1 teaspoon cinnamon
- 1/2 cup walnuts, chopped (optional)
DIRECTIONS:
- Pre heat oven to 350°F Grease a bundt pan or a 13×9 pan, if cutting recipe in half grease a 8×8 pan.
- In mixing bowl, cream butter and sugar until light.
- Beat in eggs one at a time and blend in sour cream and vanilla.
- Add flour, baking powder, baking soda and salt.
- Stir just until well mixed, Do not over mix.
- For the bundt pan choice: place half of batter in greased pan.
Combine ingredients for topping. Sprinkle half of the topping mixture over the batter in the pan. Top with remaining batter and remaining topping
- The 13×9 and 8×8 are a single layer only with the topping on top.
BAKING CHOICES:
- Bundt pan: bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Invert onto a serving plate.
- 13×9 inch pan bake about 30 minutes or until toothpick inserted in center comes out clean.
- For half recipe use a 8×8 pan and bake 25 minutes or until toothpick inserted in center comes out clean.
I just got home from a road trip last night and wanted I something light after restaurant fare for 4 days. This fit what I was looking for perfectly, it’s light of the tummy and wonderful on the taste buds. I stopped at the organic market coming home and my purchases included some great looking carrots and dehydrated veggie stock, how fortuitous. I love anise and thought the pairing with carrot sounded and it certainly is!
MAKES: 6 servings
INGREDIENTS:
- 3 tablespoons butter
- 1 1/2 cups white onions, chopped
- 5 whole star anise
- 2 bay leaves
- 1 large garlic clove, chopped
- 1 lb organic carrot, peeled and chopped into 1-inch pieces
- 4 cups fresh stock, chicken or veggie
- 6 chives, stems minced
- salt, to taste
DIRECTIONS:
- In large stock pot over medium heat melt the butter.
- Add chopped onion, 3 star anise, bay leaves and garlic.
- Saute until the onion starts to soften and glisten, about 5 minutes.
- Add the carrots and fresh stock.
- Cover, bring to boil and simmer until carrots are very tender, approximately 30 minutes.
- Remove star anise and bay leaves and using an immersion blender puree the soup until very smooth.
- Season with salt to taste.
- Grind the remaining star anise to a fine powder stir a little into the soup.
- Adjust seasoning and add more star anise to taste.
- Stir in the fresh minced chives.
- Serve hot.
