Vegetarian Egg Rolls and Fried Rice

These recipes have been a work in progress.  I'm not sure where I originally got the egg roll recipe--the one for fried rice came from allrecipes but I've changed that one too.  I'm not a fan of procuring ingredients I don't have easy access to or already keep stocked. 

In the past, I've made the whole package of egg rolls (20 servings) to take to a potluck.  Lately, I've been freezing the wraps in quantities of 5-6 to make alongside the fried rice for dinner.  That's how many our family of 4 eats in one sitting.  For simplicity, I'm just going to share the recipe I use for my family.

This recipe makes BOTH the 6 egg rolls and 4 servings of fried rice.
Ingredients are in red.
Please pardon the poor cell phone pic made even fuzzier by the steam.

Prepare the rice by bringing the water to a boil in a large wide saucepan, add butter, salt and rice, cover, reduce temperature to low and do not touch for 25 minutes.
    2 c. water
    2 Tbsp. unsalted butter
    1 tsp. salt
    1 c. uncooked white rice

While rice is cooking, prepare the following:

    1/2 head of green cabbage, sectioned and thinly sliced (about 3c.)
    1 c. shredded carrot
    8 oz. can of water chestnuts, drained and chopped
    1/4 c. thinly sliced green onions (about 1/2 a bunch) 
In a heavy-bottomed stockpot, heat 1 Tbsp. veg. oil over medium heat.  When oil is hot, add the cabbage, carrot, water chestnuts and onions and stir.
Add the following while mixture is cooking for 4-5 minutes, stirring as needed:
    1 tsp. minced garlic
    1/4 tsp. ground ginger
    dash of salt
(You want the veg's to become soft but not browned.)
Finish by adding 1 tsp.--1 Tbsp. low sodium soy sauce (per taste).
Remove 2/3 of mixture from pot and allow to cool in a dish on the counter.  (This is for the egg rolls.)
Push the remaining mixture in the pot off to one side and lower heat to medium/low.
Add to the pot:
    3-4 Tbsp. unsalted butter
When butter is melted, add:
    3 large eggs, beaten,  MIXED with
    1 tsp. low sodium-soy sauce
Stir constantly until small pieces of scrambled eggs form.  Reduce heat to low, mix veg. and eggs together, and add cooked white rice which should be finished.  (You may have some extra white rice.)  Keep on low heat until ready to serve.

Over medium heat, prepare a skillet with veg. oil that just covers the bottom.
Follow the assembly instructions on the package, use about 1/4c. of veg. inside each egg roll wrap.
    6 Nasoya egg roll wraps (comes in a 20 count package in the refrigerated produce section) 
Fry 2-3 minutes, turning until all sides are brown and crispy.
Drain on a paper towel. Serve immediately with fried rice and
    duck sauce

Enjoy!
Don't let the length of the recipe dissuade you!  Remember, it's two recipes in one.  :)

Chicken and Dumpling Soup

This is the epitome of comfort food, folks.  :)

Don't let the long list of ingredients fool ya...it isn't hard to make!  I just itemized them into an easier format.

CHICKEN AND DUMPLING SOUP
Makes 8 servings

(3 c. pre-cooked, cubed chicken breast, OR...)
2 Tbsp. butter
1/2 c. flour
3-4 boneless, skinless chicken breasts

2 Tbsp. butter
1/2 onion, diced
1 carrot, peeled and shredded
1 stalk celery, diced
2 tsp. minced garlic

1 Tbsp. cornstarch
4 c. water
4 c. chicken broth (I use Better Than Bouillon, Vegetable Base)
1/2 c. half-and-half
1 tsp. poultry seasoning (onion pwd., garlic pwd., thyme, rosemary, sage and paprika)
1/2 tsp. salt
1/2 tsp. black pepper

For dumplings, dump into a quart freezer ziplock:
3/4 c. half-and-half
1 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt

DIRECTIONS:
1. Over medium heat, melt butter in a large skillet, dredge chicken breasts in flour, and brown on each side 6-7 minutes.  Set aside to cool, then cube.
2.  In a large soup pot, melt butter and saute onion, carrot, celery and minced garlic over medium until tender, about 4-5 mins. 
3.  Mix cornstarch into the water, then add to soup pot with broth, half-and-half, seasonings and chicken.  Bring to a low boil/simmer.
4.  Knead dumpling ingredients inside the ziplock until incorporated.  After soup has simmered for 5 minutes, snip off a tiny (1/4") corner of ziplock and using a kitchen scissors, cut 1/2" pieces of dough into simmering broth.  (The dough is really sticky, so make quick cuts with the scissors.  If needed, dip scissor into hot soup to loosen dough.)  Simmer for 10 minutes more.

Enjoy!

 

Lentil & Bacon Soup

Nothing warms the belly like a steaming bowl of soup on a chilly autumn night.  This recipe was something I threw together after searching for a tomato-based lentil soup recipe that would please my carnivores without being a full-on meat meal.

Bacon.  It's the answer to everything.  :)

Alas, I am the only one that LOVED it...the hubby is not a fan of beans, particularly thick bean soups.  So now I make it for book club, and teacher luncheons, and other such things so I can snag a serving.

LENTIL and BACON SOUP
*Makes 10 servings

The cast of characters:


Chop up and brown in a heavy-bottomed soup pot. 
      1 lb. bacon  (I pull it right from the freezer and chop it crossways with a chef's knife.)
Remove bacon and set aside on a plate lined with paper towel.
Discard all but 1 Tbsp. of bacon fat from pot and cook the following over medium-low heat, about 4-5 minutes.
      1/4 c. finely chopped onion
      2 tsp. minced garlic
Add bacon back to pot with the following and simmer for 1 hour until lentils are tender.
      12 c. water
      2 1/2 c. lentils
Add and simmer 1/2 hour more.
      1 (28 oz.) can crushed tomatoes
      1 (6 oz.) can tomato paste
      2 tsp. salt
      1 tsp. black pepper
      1/2 tsp. marjoram

Serve with finely shredded fresh parmesan cheese and crusty bread.

*Someone told me that if you cook your lentils with tomatoes it takes much longer than if you cook them in water.  I haven't tried it with the tomatoes thrown in earlier to prove the theory, but my cook time is accurate.  Anyone want to play Test Kitchen?

 

Enjoy!

 

Lots o' Birthdays

Our birthday marathon began on the 20th with Adam turning 4 (WHAT!?!?!?!!), Natalia officially hitting 7 (MIND BOGGLING!!!) and is concluding today with me.  Statistically I'm now closer to 40 than 30.  I don't care much for statistics.

As many of you know we celebrate 1/2 birthdays in this house, for reasons of significance, economy, and, let's face it--sanity.  Not wanting the kids to feel slighted, we've adopted a tradition that works well for us.  Except for when someone hits a milestone birthday, we celebrate their REAL birthday with a family night at home and reserve the 1/2 birthday summertime picnic for the grandparents, aunts/uncles, and cousins...and their gifts.  It spreads things out nicely for everyone.

Each year I let the kids decide how they want their cake decorated and I make one of their favorite meals for dinner.  This year Adam wanted baked chicken wings, carrots and celery, applesauce, and "bear" cupcakes.  He had seen a picture on our computer from his 1st birthday when I had made these.  (Of course he was too little to remember having them the first time when a blizzard interrupted our party with the family.)  I made a few adjustments to my earlier design: malted milk balls for the nose, halved peanut butter cups for the ears, and left off the sprinkles.



And is it a surprise to anyone that Natalia wanted "horse" cupcakes?!?!?!  I think not.
I think they look alittle donkey-ish but she loved them and that's what counts!  :-)

A picture tutorial for making them if anyone's interested.

I used lollipop-making sticks (cut in half), chocolate icing piped out of a ziplock for mouth and mane, halved peanut butter cups for ears, and chocolate chips (trimmed the edges for the nostrils) for the eyes and nose.  Oh, and peanut butter icing on top of white cupcakes.  You can find the cake and icing recipes by clicking on the link for the bears toward the beginning of this post.  (I stirred together some peanut butter, milk, powdered sugar and vanilla until I got the consistency I wanted for icing--sorry, no specific recipe for that.)



Meatless Soups--Creamy Potato Leek

This was a new recipe for me, but it's by the food network's Robert Irvine and received a high rating. I would whole-heartedly agree! It is oh so yummy!

I halved the recipe so it would serve 4.

Creamy Potato Leek Soup

3 large potatoes, peeled and chopped

3 leeks, thoroughly washed (white and some of light green parts)

2 stalks celery, chopped fine

1/2 medium onion, diced

1 bay leaf

1 qt. stock (chicken or veg.)

1/4 c. flour

4 Tbsp. butter

1/2 c. heavy cream (I used half and half)

thyme, salt & pepper, to taste

Put everything in a large pot and after vegetables are cooked and soft, puree in food processor. Then return to pot and simmer about 20 mins. more until hot. Serve with croutons or crusty bread.

Meatless Meals--Vegetable Frittata

This recipe comes courtesy of allrecipes and Taste of Home if my memory serves me correctly. I think they call it Christmas Morning Frittata (because of the red and green veggies/herbs) but I don't have many breakfast recipes without meat, hence the name change. Oh, and I also tweeked it a bit, so here is my version.

Vegetable Frittata

2 Tbsp. butter

1/2 c. onion, diced

1/2 c. green pepper, diced

1/2 tsp. minced garlic

1/2 c. diced tomatoes (or use a handful of grape tomatoes and quarter)

1 Tbsp. dried parsley

8 eggs

1 1/2 c. shredded cheese (I use Mont. Jack)

1 c. soft bread, cut into 1/2 inch cubes (about 2 slices)

1 tsp. worchestershire

1/2 tsp. salt

1/4 tsp. black pepper

Directions:

1. Saute onion, green pepper and garlic in butter for 5 mins. over medium heat. Remove from heat and add tomatoes and parsley.

2. In a separate bowl lightly beat the eggs and then mix with remaining ingredients and sauteed veg's. Pour into a greased 8 x 10 and bake at 350 for 30-40 mins. Let sit for 5 mins. before cutting to serve.

*I served this for friends recently who said they really liked it...and they are not fans of breakfast casseroles with bread cubes because of the soggy consistency that typically results. Because these bread cubes are small and you don't soak overnight, you barely know they are in there! They just make the eggs fluffier.

Meatless Soups--Minestrone and Creamy Tomato

I went digging through my blog archives for this first recipe: Minestrone Soup. The only change I made was to use a reduced sodium, vegetable base I found recently called "BETTER THAN BOUILLON".

I didn't have any homemade stock on hand, and though I've used bouillon cubes for years, I wanted to try something different--something with largely recognizable ingredients. This 8 oz. jar makes 9.5 quarts worth, goes into the refrigerator, and 1 tsp. of it equals one bouillon cube or 8 oz. can of broth.

This soup is hearty, full of flavor, and good for ya!

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The other recipe is one of my absolute favorite soups. Honestly, can there be a better combo than creamy tomato soup and a grilled cheese sandwich?

This recipe is just slightly adapted from the MORE WITH LESS cookbook (I omitted the onion, reduced the salt, and changed some of the spices).

Cream of Tomato Soup

Serves 3-4

2 Tbsp. butter

3 Tbsp. flour

2 tsp. white sugar

1/2 tsp. salt

1/4 tsp. black pepper

dash of garlic powder, basil, and oregano

2 c. tomato juice

2 c. cold milk

Directions:

1. Melt butter in large saucepan on low, whisk in flour, then sugar, salt & seasonings.

2. Remove from heat and gradually add juice, then return to burner, increase heat to medium, and bring to a boil for 1 minute, stirring constantly.

3. Ladel a spoonful of hot soup into the milk, then add milk to the saucepan and heat until ready to serve, stirring as needed. (You don't want it to boil again.)

Enjoy!

Meatless Meals--Vegetarian Enchiladas

Providing vegetarian meals for a family who was going through a hard season recently was a source of joy for me AND good incentive to incorporate more meatless meals in our dinner repetoire.

I thought I'd share a few of our favorite vegetarian recipes this week. We've been hibernating of late, trying to get healthy again after rotating colds, and there doesn't seem like much to blog about. But recipe posts are easy, and I am always on the lookout for good recommendations to get me out of meal plan ruts. (Leave your vegetarian favorites in the comment section!)


The first one you can also make with browned ground beef or pre-cooked chicken.


Vegetarian Enchiladas
Makes 6-8 servings


Ingredients:
8 flour tortillas (8")
1 can refried beans
1 can black beans
1 small can diced tomatoes w/chiles
1 1/2 c. sweet corn (I use 1 pint of the corn I freeze each summer from the garden)
2 c. shredded cheese (I like to use Mont. Jack)
1 1/2 c. (1 can) enchilada sauce (I make my own using this recipe even though it makes alittle more than needed here)


Toppings:
chopped lettuce
sour cream
sliced black olives


1. Combine beans, tomatoes/chiles, corn, 1 c. cheese, and 1/2 c. enchilada sauce, and spread about 1/3 c. of mixture lengthwise into each tortilla and roll up.
2. Place seam side down into a greased 9x13" dish, pour remaining sauce evening over top and sprinkle with the rest of the cheese.
3. Bake @ 350 degrees for 30-45 mins. until cheese is melted and everything is bubbly. Let sit a few minutes, then serve with lettuce, sour cream and olives.


*When making with meat, I use only the refried beans, meat, cheese, sauce, and toppings.
*A good meal to freeze for later!

Recipe Repost, Sort of: Lemon Cheese Braid

This is one of our family favorites for Christmas. I like it because it's easy to freeze for whenever I need to take a dessert to a gathering; just slice and pour a sugar/milk/lemony glaze over top.

Last December I posted pictures of it, but upon digging up that post I discovered I had never included the recipe.

So...here it is! Enjoy!
~~~~~~~~~~~~~
Lemon Cheese Braid
(makes 1 large loaf)
INGREDIENTS:
Bread:
1 Tbsp. yeast
1/3 c. milk + 3 Tbsp. water
1/4 c. sugar
4 Tbsp. butter, melted
2 eggs
1/2 tsp. salt
3-3 1/2 c. flour
Filling:
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
1 egg
1 tsp. grated lemon zest
Glaze:
1/2 c. powdered sugar
2-3 tsp. milk or water
1/4 tsp. vanilla or lemon extract
*additional zest if desired

DIRECTIONS:
1. Warm milk and water in microwave for 45-60 seconds. Add yeast and let sit 5 mins. til frothy.
2. Add remaining bread ingredients to yeast mixture (start with 1/2 the flour amount and after incorporated with yeast add the remainder). Knead well, then cover and let rise 1 hour in a greased bowl covered with plastic wrap. (I preheat my oven to 200, then as soon as it reached that temp. I turn it off and put my bowl of dough in to rise.)
3. Beat together filling ingredients and set aside.
4. Punch down dough and roll out onto a floured surface. (1 large rectangle, about 10 x 12")
5. Spread filling down the center third of rectangle, lengthwise, then on both sides of the filling cut an equal number of 1 inch wide strips. Fold alternating strips at an angle across filling to "braid" the dough.
6. Carefully transfer to a baking sheet lined with parchment, cover and let rise 30-45 mins. more in oven warmed as before.
7. Bake at 375 degrees for about 25-30 mins. Cool completely and refrigerate until ready to serve. Slice, then pour prepared glaze over top.

Brunch

I love brunch, and I love the ladies in my care group from church.

I invited them all to my house this past Saturday for a time of fellowship. The simple joy of sitting undisturbed around a table, enjoying a leisurely breakfast, sharing our hearts and news of our families...it was nourishment for the body and soul.

I kept thinking, I must remember to take some pictures! Guess what? I forgot to take some pictures. Here are a few of the table at least. Simple, natural elements of autumn. My favorite type of decoration.

When it comes to hosting I know you're never supposed to try out a new recipe, but I kind of did anyway. I combined two of my trusty recipes into one, and added 2 ingredients to another, so it wasn't too risky.

Here are the recipes if you're interested.

Potato, Spinach & Sausage Breakfast Casserole

INGREDIENTS:

8 frozen hash brown patties

1/2 pkg. frozen chopped spinach, thawed and squeezed

8 oz. cream cheese, softened

1/2 onion, finely chopped

1 tsp. minced garlic

1 Tbsp. butter

1/2 c. shredded Mont. Jack, or white cheddar cheese

1/2 tsp. salt

1/2 tsp. pepper

a dash of basil, parsley & dill

4 frozen sausage links, chopped

1 dozen eggs

1 cup whole milk (or half-n-half)

DIRECTIONS:

1. Grease a 9x13, create a single layer of hashbrowns in the bottom, and preheat the oven to 350.

2. Melt butter in small skillet over medium heat and saute onions and garlic for 4 minutes. Mix with cream cheese and spinach in a small bowl, then spread evenly over hashbrowns.

3. Layer shredded cheese, chopped sausage and seasonings next, then whisk together eggs and milk and pour over top.

4. Bake for 50-60 minutes till set, and let stand at least 5 minutes before serving. Makes 12 generous servings.

Baked Apple & Raisin French Toast with Praline Topping

INGREDIENTS:

1 loaf French bread (sliced 3/4" thick)

8 eggs

1 c. milk

1 c. half-n-half

2 tsp. vanilla

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1 Granny Smith apple, peeled and shredded

1/2 c. golden raisins

3/4 c. butter, softened

1 1/2 c. brown sugar

1 1/3 c. chopped pecans

3 Tbsp. honey or molasses

DIRECTIONS:

1. Whisk together eggs, milk, half-n-half, and vanilla, then set aside.

2. Grease a 9x13 and put a single layer of bread in the bottom. Combine apple, raisins, nutmeg and cinnamon and then spread over bread. Finish with another layer of bread.

3. Pour egg mixture evenly over top, cover dish and refrigerate overnight.

4. Combine butter, sugar, pecans and honey (or molasses) and spread over top just before baking in a preheated 350 oven for 50-60 minutes.

Shepherd's Pie

Really it's not Shepherd's Pie unless you use ground lamb, but since I have beef in my freezer that's what I used. So call it Cottage Pie if you want to get technical.

I found Gordon Ramsay's recipe online, and (dare I say it) I tweeked it...but just slightly. I wasn't crazy about putting egg yolks and heavy cream in my mashed potatoes when sour cream was much simpler. I also added some freezer corn to up the veggie count. Ramsay's recipe states that the meat mixture should have a mash consistency--so chunks of meat or veg are a no-no. We pick our sweet corn young and I think the tiny kernels added a nice element to this dish that remained in keeping with Gordon's version.

Perfect for the cooler weather we've been having, and an easy meal to serve guests, give it a try this week.

Shepherd's Pie
Makes a 2 qt. dish (about 6 servings)

POTATO MASH:
4 medium-sized potatoes, peeled and chopped
2 Tbsp. butter
1/2 c. sour cream
salt and pepper, to taste

MEAT FILLING:
1 lb. ground beef (or lamb)
1 Tbsp. olive oil
1 medium onion, finely diced (almost minced)
1 large carrot, peeled and grated
2 tsp. minced garlic
1/4 tsp. rosemary
1/8 tsp. thyme
1/4 c. worchestershire
1/4 c. red wine
1/4 c. water or stock
1/2 small can of tomato paste (about 2 Tbsp.)
1/2 tsp. salt
1/4 tsp. pepper
1 pint freezer corn

1/4 c. freshly grated parmesan cheese
dash of paprika (optional)

DIRECTIONS:
1. Boil potatoes in salt water (about 15 mins.), then drain and mash with other potato mash ingredients.
2. Preheat oven to 400.
3. In a large frying pan, brown meat, breaking it up into fine pieces. Meanwhile, in a large pot, heat oil (medium heat) then add onion, carrot and garlic and cook for about 4-5 minutes.
4. Drain meat, then add to veggie mixture along with remaining ingredients (except for parmesan cheese and paprika) and simmer for at least 5 minutes.
***You could put the meat and veggies in the same pot, but I like to cook them separately to ensure the onions and carrots are well-cooked and to eliminate any excess grease from the meat.
5. Layer in greased 2 qt. oven-safe dish, gently spread potatoes over top, then top with cheese. Take a fork and stab the top a couple times to create little peaks that will lightly brown. Dash with paprika for some color (optional) and bake for 20 minutes.

Tomato Pie

I found a recipe recently while blog-hopping, and I've made it 3 times in 3 weeks. After a few revisions (for reasons stated below) I thought I'd share it.

If you want to see the original recipe, click on this link. It promises to be "smack your granny" good.

If you want to try my "I was raised a pacifist" version, keep reading. :-P

What makes it different?

Well, I omitted the mayo (or cream cheese substitute) and decreased the tomatoes and shredded cheese, because I didn't want an overflowing mess in my oven and thought a cup of cheese was plenty. I cooked the onions before assembling the pie, because raw or slightly cooked onions give us old farts heartburn. :-) AND, I layered the bacon and onions on the bottom, then the tomatoes, then the cheese and crust. Maybe I'm dillusional but I think putting the tomatoes in first makes the bottom crust a bit soggy. (I also tried it once without the second crust on top, but it dried everything out. And that's practically a sin.)

Tomato Pie

Makes 1 pie plate, or 6-8 servings.

2 prepared pie crusts (I just buy the ones you unroll)

2 large or 4 plum very ripe tomatoes (homegrown, if possible--the taste is unmatched)

1/2 large onion

1 c. shredded cheese (Use 1/2 sharp cheddar and 1/2 Mont. Jack or mozzarella)

6 slices bacon

basil, salt & pepper

Directions:

1. Set out your pie crust to bring to room temp. and preheat the oven to 400.

2. Core each tomato, cut in half through the equator, and use your fingers to scoop out the seeds and juice. Then slice and place in a colander, sprinkle with a little salt and drain a bit more.

3. While frying the bacon, thinly slice the onion. After removing bacon to drain on paper towel, reserve a tiny bit of hot fat to brown the onions for about 5-6 mins. over medium heat.

4. While onions are cooking, chop up bacon, shred cheese and prepare bottom crust in a lightly greased pie plate. (Pull crust just a little beyond the edge of the plate so it doesn't fall in when you fill it. You want enough bottom crust to crimp to the top.)

5. Layer bacon, onions and then tomatoes in pie crust. Sprinkle with black pepper and basil and then top with cheese. Lay second crust on top, crimp edges of top and bottom crusts together, and cut a few slits to vent steam.

6. Bake for 20 minutes, then lower temperature to 350 and bake for 30-35 mins. more. Remove from oven and let stand 5 minutes before cutting.

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I love pairing this dish with Spinach, Mushroom & Cheese Quiche, Sausage & Cheese Quiche, or both!

A great casual meal to make for dinner guests because the work is finished nearly an hour beforehand. Just slice and serve!

Enjoy!

Lemon Ice Cream Pie

This recipe was first shared by my friend Lynn who loves desserts and is not ashamed to say so. If she says it's good, IT'S GOOD!

I made a few minor changes, rearranged her directions and inserted my own crust recipe, so to make things simple I'm posting my version. The end result is basically the same though, so feel free to hop on over to her post...even if it's just for her "male refrigerator blindness" comment.

I doubled the recipe for a 9x13 since we were having guests. It was good I did too because you need to use a metal pan (and I don't have a metal pie plate--only glass). Thinking ahead...I hear it's a good thing. :-P

This is a great recipe for a "make-ahead-dessert" (don't let the long directions fool ya--it's really not that laborous). If you start around 9 in the morning, you can complete all the steps by bedtime, let it freeze overnight, and have it ready to serve the next day. I've inserted extra space in between the steps where it's hanging out in the freezer.

~~~~~~~~~~~~~~~~

Lemon Ice Cream Pie (9x13 recipe version)

CRUST:
3 c. finely ground graham cracker crumbs
(I used 1 sleeve of graham crackers + 24 GingerSnap cookies--just because)
1-1/2 sticks butter, melted
1 tsp. ground cinnamon
(I omitted this because of the GingerSnaps)
LAYERS:
1.5 quart container BREYER'S All Natural "Natural Vanilla" ice cream
1 stick + 2 Tbsp. butter
4 lemons, (at room temp. will yield 4 tsp. zest and 2/3 c. juice)
1/2 tsp. salt
2 c. + 1 c. white sugar, divided
4 whole eggs + 4 eggs, yolks and whites separated

DIRECTIONS:
1. Sit ice cream container on counter to soften and preheat oven to 375.
2. Crush cookies into finely ground crumbs, mix with 1- 1/2 sticks melted butter (and cinnamon if using) and press firmly into 9 x 13" metal cake pan. Bake for 7 minutes. (No longer!)
3. After crust has cooled for 5-10 minutes, spoon ice cream into pan gently and evenly spread over crust. Cover and put in freezer for a few hours (about 3) until ice cream layer is completely frozen.
4. As that is hanging out in the freezer, melt the stick + 2 Tbsp. butter in a saucepan over medium heat while zesting the lemons/squeezing the juice into a separate medium-sized bowl. Add the zest, juice, salt and sugar to the butter. Rinse the bowl you used for the lemons, and use it to whisk 4 whole eggs and the yolks of the other 4 eggs together. Add a few spoonfuls of the butter mixture to the eggs, then very gradually add the egg mixture to the butter mixture, stirring continuously. (This will ensure that your eggs won't cook when you add them to the hot butter mixture.) Cook for 10 minutes on MED. heat, stirring often, until it has thickened to the consistency of Greek yogurt . Transfer to a bowl, cover, and refrigerate until completely cooled.



5. Spread lemony layer over ice cream layer and put pan back in the freezer for at least 4 hours (maybe longer) until completely hardened.



6. Preheat oven to 475. Beat 4 reserved egg whites until foamy, then slowly add the remaining 1 c. of sugar while mixer is still on high speed. When stiff peaks form spread on top of lemon layer, gently pushing the merigue down so no air bubbles remain between layers. (It's okay if the top is not smooth--the bumps and ridges are pretty when "toasted".) Bake for 4 minutes, promptly remove from oven, cover and stick in freezer right away. Freeze overnight and let sit on the counter 5 minutes before serving.

Enjoy!

Mushroom, Spinach & Cheese Quiche

I've been tweaking this one over the last few months. It started with a recipe I found online that was just okay. Four experiments later, it's the way we like it. Enjoy!

Mushroom, Spinach & Cheese Quiche
(Makes 1 pie plate, 6-8 servings)

1 prepared pie crust
2 Tbsp. unsalted butter
¼ c. onion, finely chopped
Half of a 10 oz. pkg. fresh mushrooms, sliced
Half of a 10 oz. pkg. frozen chopped spinach, thawed and drained
6 oz. cream cheese, softened*
¼ tsp. basil
¼ tsp. parsley
¼ tsp. dill
¼ tsp. chives
¼ tsp. minced garlic
¼ tsp. salt
¼ tsp. black pepper
½ c. mozzarella, shredded
4 eggs
½ c. whole milk (or half-n-half)

*You can use 4 oz. herbed goat cheese + 2 oz. cream cheese instead of all cream cheese. Just eliminate the 4 herbs.

1. Prepare pie crust and preheat oven to 400 degrees.
2. Saute onions and mushrooms in butter over medium heat for 6-8 mins., then mix with spinach, cream cheese and seasonings and spread in bottom of pie crust.
3. Layer mozzarella cheese over top of spinach mixture, then gently whisk together milk and eggs and pour over top.
4. Bake at 400 for 15 mins., then lower temp. to 325 degrees and bake for 35-40 mins. more. Let sit on counter at least 5 mins. before cutting and serving.

Spices, Sauces & Scratch

My husband likes to ask me if I used "scratch" when making whatever we happen to be eating at the time. I just smile and take the hidden compliment, knowing he appreciates my cooking efforts. He's such a comedian.

In all seriousness though, I've come to appreciate how utterly easy it is to mix up your own spice blends and sauces instead of buying the pre-made stuff. If you have a good collection of spices and herbs in your pantry, and a few other "staples", chances are you don't have to look far for the ingredients to these simple recipes.

Along with the obvious benefits of being able to control spicyness, sodium, etc., there aren't any unpronounceable or unwanted preservatives and additives.

Here are the ones I use on a regular basis.

TACO SEASONING:
1 1/2 tsp. cumin
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. chili powder (can double for more "heat")
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. oregano
dash red pepper flakes

Use 2 Tbsp. with 1/2 c. water, and add to 1 lb. of browned ground turkey or beef.
*Makes 2 Tbsp. worth (a normal packet is about 2 1/2 Tbsp.) Double or quadruple to have extra on hand.


CHILI SEASONING:
1/4 c. all-purpose unbleached flour
1 Tbsp. dried minced onion
2 tsp. white sugar
2 tsp. cumin
2 tsp. parsley
1 tsp. chili powder (can be doubled)
1 tsp. red pepper flakes
1 tsp. garlic powder
1 tsp. basil
1/2 tsp. salt
1/2 tsp. black pepper

*Just use in place of a seasoning packet the next time you have a big pot of chili simmering on the stove.


ITALIAN SALAD DRESSING/MARINADE:
Mix #1:
1-2 Tbsp. white sugar (+/-)
1 Tbsp. garlic powder
1 Tbsp. onion powder
1-2 Tbsp. salt (+/-)
1 tsp. black pepper
Mix #2:
2 Tbsp. oregano
1 Tbsp. parsley
1 tsp. basil
1/4 tsp. thyme
pinch of celery seed

Store mix #1 and #2 separately to insure equal distribution of ingedients.

To prepare dressing, whisk together:
1/4 c. white vinegar
2/3 c. olive oil
2 Tbsp. water
1 Tbsp. Mix #1
1 Tbsp. Mix #2
dash of red pepper flakes

***This is AWESOME to use for grilled chicken breasts!!!


RANCH DRESSING/VEGGIE DIP:
1 c. whole milk
1 Tbsp. vinegar
1 tsp. minced garlic
1 tsp. salt, divided
1/3 c. sour cream
1/2 c. mayo
3 Tbsp. fresh chives, chopped
2 Tbsp. fresh parsley, chopped
1/2 tsp. dried dill
1/2 tsp. black pepper

Combine milk and vinegar and let sit 5 mins. Make a paste by using the back of a spoon to smash the garlic with 1/2 tsp. of salt. Then whisk all ingredients together. (Don't forget the rest of the salt.) Cover and chill for at least 1 hour prior to using. Will keep about 3 days in refrigerator, tightly sealed.

Makes about 2 cups worth, so you may want to half the recipe.

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And if you're interested in recipes for Homemade Enchilada Sauce or Condensed Cream Soup (w/variations), just click on these links to previous posts. They really are easy!

I Love Thee, ALDI, Let Me Count The Ways

This is no surprise to anyone who spends a minimum of 8 hours in my company.


Not only has it been a major means of savings each week for our grocery budget, but I have found so many great things there over the years--their weekly specials are one-time deals. You snooze, you lose.


Exhibit A: Wrought Iron Wall Piece




Exhibit B: Glass 2 Qt. Batter/Measuring Bowl (I've never used the lid--but this bowl gets used at least once a day.)







Exhibit C: Kid's Rubber Boots (they doubled as snow boots one year and are used weekly when we walk to the neighbor's to buy eggs)







Most recent, Exhibit D: 5 Qt. Cast Iron Enameled Casserole Dish (mine is a very pretty blue)







Last week I decided to pick up one of the few of these pots remaining (the price had been reduced even more to $25!!!!!). Since reading Julia Child's memoir "MY LIFE IN FRANCE" and delighting in the movie JULIE & JULIA, I've been wanting to try my hand at Boeuf Bourguignon.





It really is just Beef Stew, and yet the laborous steps outlined by Julia Child and the SCRUMPTIOUS result makes that label a ridiculous (absurd, really) understatement.





I think I've made some pretty tasty pot roasts in the past, so working with a big chunk of beef wasn't too daunting. I just didn't want to spend an hour and a half prepping the dish for the 2-3 hours it would then spend hanging out in the oven. After perusing the internet and combining J.C.'s, Rachael Ray's, and a few other simplified recipes, I came up with this...

Shhhh, I left out the braised pearl onions, but with the extra regular onion I used, no one was the wiser.




My hubby practically swooned, my kids gobbled and asked for more... try it! It's even better the next day!



BOEUF BOURGUIGNON

8 slices bacon, chopped
4 lbs. stew beef, cut into 2" chunks (I used brisket--it's what I had)
4 Tbsp. butter, divided
2 large onions, chopped
1/3 c. flour
4 c. beef broth
1 (12 oz.) bottle red wine (I used burgundy cooking wine, found at Weis)
4-6 large carrots, peeled and cut into 1" diagonal chunks
1 Tbsp. dried parsley (or a handful of fresh)
2 bay leaves
2 tsp. minced garlic
1/2 tsp. black pepper
1 (10 oz.) package fresh mushrooms, sliced


DIRECTIONS:

1. Preheat oven to 325 degrees.
2. Cook bacon over medium heat in stovetop/oven safe pot, then remove bacon to a platter and leave drippings.
3. Dry meat with paper towels, then brown in batches in reserved drippings, being careful not to crowd the pieces. Remove to platter. (This part took me about 15 mins.)
4. Add 3 Tbsp. butter to pot, melt, then saute onions about 3-4 mins. until transparent. Sprinkle flour over top, stir until blended, then gradually add broth and wine. Add bacon, beef, carrots, parsley, garlic and black pepper, put lid on pot and cook on lowered rack in oven for 2 1/2--3 hours. *Remove bay leaf when finished.
5. About 20 minutes before serving time, melt remaining 1 Tbsp. butter in large skillet over medium heat, and saute mushrooms until browned.
6. Serve with mushrooms over top and your favorite sides (mashed potatoes, noodles, salad). Makes 6-8 servings.

Bon appetit!

Snow Day Tradition

(I meant to post this awhile ago...our snowy weather this week reminded me.)

Homemade doughnuts on the first "snow day" of the year.
We love when Daddy gets to stay home!

It's a once-a-year tradition, and we share the left-overs with a neighbor. That's how I'm justifying it! :-) Besides, there is always lots of shoveling to be done and a good hike through the snowy pasture to the neighbors.

Previously I had tried a yeast doughnut recipe, and while my family scarfed them down, they weren't my favorite. Too heavy. THIS recipe, we ALL agreed, was a keeper!

CAKE DOUGHNUT HOLES
A slight crunch to the outside, warm and spicey cake on the inside. Not heavy or greasy.

1 egg
1/2 c. milk
2 Tbsp. butter, melted
2 c. all-purpose unbleached flour (I needed 1/4 c. more at the end.)
1/2 c. white sugar
1/2 tsp. salt
1 Tbsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1/8 tsp. ginger
oil, for frying
powdered sugar, for dusting

1. Heat about 1" of oil in large, deep pot to 375 degrees. (I set my heat half-way between medium-low and medium. Double check temp. with a cooking thermometer. You could use a fryer, but I don't have one.)
2. In a large bowl, beat egg, add milk and butter and mix. Sift dry ingredients into mixture and knead into a smooth dough. Add a bit more flour if needed so dough is pliable.
3. Roll dough into one long log (about 1" thick) on floured countertop. Using a knife, cut in half until you have 36 even pieces. Roll slightly so they are ball-shaped.
4. Carefully drop in hot oil with slotted spoon and cook for about 1 minute, turning occasionally. (Do one piece first to determine cook time. Doughnut will be medium-brown in color.) Drain on paper towel and cool a few minutes. Then dust with powdered sugar.

Makes 36 (1-1/2") doughnut holes.

Crockpot Granola

I recently posted my own CRUNCHY QUIZ just for kicks.


How fitting that I recently gave this recipe a try. It has quickly become a household favorite, so I thought I'd share it. It comes courtesy of my friend Stephanie Yoder--I'm not sure if it's her own creation or something passed along.


It is super easy, healthy, AND requires no bending over a hot oven door to stir, only to spill it everywhere! Or am I the only one that does that?


~~~~~~~~~~~~~~~~~

4 c. old-fashioned oats
3/4 c. slivered almonds
3/4 c. chopped pecans
1/2 c. coconut
1/2 c. oat bran (or wheat germ, ground flax seed...)
*dried fruit (optional)

Sauce:
1/2 c. oil
1/2 c. honey
1/8 c. pure maple syrup
1/4 c. light brown sugar
1 tsp. vanilla
1/4 tsp. salt

1. Measure dry ingredients (except fruit) into crockpot.
2. Bring sauce to a boil, stirring, then pour over dry ingredients and mix to evenly coat.
3. Vent lid with a chopstick and cook on HIGH for 1 1/2 hours, stirring every 20 minutes.
4. Spread onto wax paper to cool completely before storing.

*Dried fruit should be added after cooled.

**THE ONLY CHANGE I MADE: stir more frequently during the last 20 minutes, just so none of it blackens.

Makes about 9-10 cups.

Bourbon Chicken

I found this recipe online somewhere months ago, and have been anxious to try it, but Jim Beam bourbon whiskey is not something I usually have on hand. :-P



I found a small (8 oz.) bottle of it for $5, a good size considering that the recipe calls for a few tablespoons, and I didn't want to make a return trip if we really liked the dish and I'd make it often.



We really liked this dish and I will be making it quite often!!!



IT COULDN'T BE EASIER!!! It is an excellent way to use up all of the legs and thighs I have in my freezer. Those cuts are always the last ones remaining, despite our family enjoying the dark meat as much as the white. I just don't have many different ways to prepare bone-in chicken.



Let me know if you give it a try!


~~~~~~~~~~~~~~~~


4 chicken quarters (4 legs and 4 thighs)
4 Tbsp. olive oil
1/2 c. light soy sauce
4 Tbsp. red wine vinegar
4 Tbsp. bourbon whiskey
4 Tbsp. light brown sugar
1/2 tsp. dried minced onion, (or 1/8 c. raw onion, diced fine)
1/4 tsp. ground ginger
1 tsp. minced garlic


Mix all of the marinade ingredients in a 9 x 13 baking dish, then put in the chicken and turn to coat. Cover and refrigerate for at least 4 hours, preferably overnight. Turn the chicken occasionally to marinate on all sides.


Preheat oven to 350, then bake the chicken, uncovered, in the marinade for 1 hour, turning every 1/2 hour. (The chicken we raise is more muscular, so I baked it 1-1/2 hours.)


Makes 4 servings.

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Juicy and delicious! A perfect balance of sweetness and spice.
We like this with rice and honey-glazed carrots.

Homemade Condensed Cream Soup

I've been seeking to minimize the amount of processed foods in my pantry and use as many natural ingredients as possible in my cooking.

I've now cut out creamed canned soups thanks to this entry in the Lancaster Mennonite High School's recipe book I inherited from my grandmother.

It doesn't take much time at all, uses ingredients I always have on hand, and my family thinks the recipes taste so much better!

The following recipe makes the equivalent to 1 (10 oz.) can of creamed soup.

3 Tbsp. butter
3 Tbsp. flour
1/4 tsp. salt
1 c. milk, stock, or 1/2 c. of each

Melt butter in saucepan. Stir in flour and salt. Cook until bubbly, then whisk in milk/stock and cook until thick and smooth--stirring often.

Variations:
MUSHROOM--Saute 1/4 c. chopped mushrooms and 1 Tbsp. finely chopped onion in the butter before adding the flour and remaining ingredients.

CHICKEN--Add 1/4 tsp. poultry seasoning or sage and cooked chicken (if possible). Be sure to use broth w/the milk.

CELERY--Saute 1/2 c. chopped celery and 1 Tbsp. finely chopped onion in the butter before adding the flour.

BROCCOLI--Saute 1 Tbsp. finely chopped onion in the butter before adding flour and remaining ingredients. Then stir in 1/2 c. chopped, cooked broccoli.

CHEESE--Add 1/2 c. grated sharp cheddar cheese and 1/4 tsp. dry mustard.

*Recipe courtesy of Elaine W. Good, Class of 1962

Enjoy!