Polish Burgers

 Polish Burgers

1-1/2 lb ground pork

1/2 lb ground beef

1 sleeve crushed saltines

2/3 cup milk

2 eggs, beaten

1 small yellow onion, minced

1 green bell pepper, minced

1 clove garlic, crushed

1 tablespoon dried parsley

Salt and pepper

2 Tbsp butter

Line a baking sheet with parchment or foil. 

Combine ground meats in a large bowl with crushed saltines, milk, eggs, onion, bell pepper, garlic, and parsley. Season with salt and pepper and mix until well combined.

Form mixture into 10 patties. At this point you can freeze half, with wax paper in between the patties. Arrange patties on prepared baking sheet and set aside for 30 minutes.

Heat the 2 tablespoons butter in a skillet over medium-high heat. Transfer 2-3 patties to the skillet and brown well on the first side before turning, about 5-7 minutes. Repeat with the second side.

Set aside on a plate to rest while you finish with the remaining patties.

For the Sauce:

1/4 cup (1/2 stick) butter

2 C. mushrooms, sliced

2 Tbsp. Worcestershire sauce

2 cloves garlic, minced

1/4 C. all-purpose flour

4 C. beef stock

2 Tbsp. sour cream

Salt and freshly ground black pepper, to taste

Add 1/4 C. butter to the skillet, melt and add mushrooms. Add Worcestershire sauce and garlic and cook, stirring often and scraping any bits from the bottom of the pan.

Stir in flour and cook 1 minute. Gradually stir in beef stock until smooth, then bring mixture to a simmer.

Add patties back to the pan, then cover with a lid, reduce heat, and simmer for 30 minutes.

Stir in sour cream and season to taste with salt and pepper.

Great served with buttered noodles or rice!

Creamy Sundried Tomato Chicken Thighs (Instant pot)

 4 boneless chicken thighs, cut in bite sized pieces

1/3 cup sundried tomatoes, chopped

1/2 tsp each dried basil and oregano, or equivalent fresh

3 cloves garlic, minced

* Brown the chicken on saute mode

* add remaining ingredients and saute for about 5 more minutes

*add 1 cup chicken stock

Seal in Instant pot and cook on high for 15 minutes.

Quick release.

Remove chicken and set aside. Set pot on saute, uncovered, for about 10 minutes until liquid is reduced by half.

Add 1 cup heavy cream and return chicken to the pot; stir to reheat

Serve with pasta or rice, sprinkled with parmesan cheese.

Optional:

* stir in a can of artichoke hearts (drained) during the final saute.

*stir in a handful of fresh spinach just before serving

Hot Fudge Sauce

Recipe first, story below 💖

Hot Fudge Sauce

Credit: The Joy of Cooking, 1975 edition

(Please see notes below before making!)

Melt in a double boiler (or microwave) (see note below)

2 oz. unsweetened chocolate

1Tbsp Butter

Stir well and add: 

1/3 cup boiling water

Stir well and add: 

1 cup sugar

2 Tbsp corn syrup

Let the sauce boil readily, but not too furiously, over direct heat (not in double boiler). DO NOT STIR.

For regular sauce: Boil, covered for 3 minutes and then 2 minutes uncovered, without stirring.

For sauce that will harden over ice cream (I HIGHLY recommend this option!): boil uncovered for 3 minutes more than for regular sauce - 5 minutes total after uncovering.

Remove from heat. It can be served immediately if you like. Just before serving,  stir in 1 tsp vanilla or 2 tsp rum (I admit I have never tried the rum version, nor do I recall seeing this, so I'll have to try it sometime!).

Store in refrigerator. It will get very thick when cold. Feel free, as I do, to grab a spoonful whenever you feel the craving for something decadent. Or warm it gently in the microwave (probably 10-20 seconds - start low to see how long it takes).

NOTES

* I almost never have unsweetened chocolate on hand, so I looked up a substitution (there's a section in the cookbook - page 594!): 3 Tbsp cocoa or carob powder plus 1 Tbsp butter or shortening (I use butter) OR 2 Tbsp water. I always use the cocoa/butter combo and you don't need to melt it first; just slap it in a pot and start with step 2.

* if using the chocolate squares there is really no need to use a double boiler, if you even have one. 1975 was either before or very early days of microwaves - melt it for 20 seconds or so at a time.

**Now for the personal backstory that I'm sure everyone wants to read!**

Back in the day, the Bible of Cookbooks was "The Joy of Cooking". Mom had a tattered copy (that I may actually have somewhere) and my own copy is one of the first wedding shower gifts I opened! I rarely use it anymore, because I just look recipes online and then post the ones I like when I get around to it. But I used to use it a lot! It's all marked up with spills and such, mark of a great recipe!

I got it down off the high shelf and dusted it off so I could make some Hot Fudge Sauce today. That's always been one of my favorites and I was craving something rich and decadent. It popped into my mind and we have ice cream to go with it.

We had this a lot when I was a child, and it was one of the first things I made all by myself!

Roasted Garlic Cloves

I bought a big bag of peeled garlic cloves at Sam's and wanted to try roasting it this way (I've only ever roasted whole heads). This recipe is very general and can be easily adjusted to whatever amount you need.

* You should try to be sure the cloves you choose are somewhat similar in size, for consistency in cooking.

Take the amount of peeled garlic cloves you want to roast, and toss them in a bowl with enough olive oil to coat (around a tablespoon for a cup of cloves). Place on a parchment paper lined baking sheet in a single layer. Sprinkle lightly with salt  - optional!

Place in a preheated 400 degree oven for 10 minutes - stir and flip over (they will be brown on the bottom).

Reduce heat to 350 and bake for 5-10 more minutes. If the cloves are very large, you may need additional time - watch carefully.

Let cool and enjoy! 

I used some of mine to make roasted garlic aioli - recipe to come!

Fresh Mint Sauce

This is so delicious and needs NO sweetener at all in my opinion. If you'd like it sweet, feel free to add sugar or whatever sweetener you like.

It reminds me of what my Mom used to make before mint jelly was really a thing and we started buying it instead. I don't know that I'll ever buy mint jelly again! 

I made it to go with our lamb for Easter dinner!

Ingredients:

A handful of fresh mint leaves - about a cup - washed and stems removed

1/4 cup boiling water

1/4 cup white vinegar  *

Finely chop the mint leaves by hand or in a food processor. Pour the boiling water over the chopped leaves and let it sit for about 10 minutes. Add the vinegar and stir.

Serve with lamb.

Notes:

* I usually use raw apple cider vinegar, but white vinegar gives it a purer mint flavor. 

* I'm not sure how well this would keep. I did have some with the leftover lamb the next day, and it was still excellent. I did make half a recipe for this reason. I think it would be very easy to just make the amount you need when you need it.

Alton Brown's Tart Cranberry Dipping Sauce

 

I made this for Thanksgiving and I thought it was AWESOME! I think I'm one of the few in the family who loves cranberries in all their variations, but others enjoyed it too. I will definitely make it again!

Click the link below for the recipe!

Tart Cranberry Dipping Sauce

Mardi Gras Toffee Crackers

1 sleeve saltine crackers (about 40)

1 cup butter

1 cup brown sugar

Pinch salt

1 teaspoon vanilla 

12 oz white melts, I like Ghirardelli 

Purple, green, and gold sprinkles 

 1. Line a half sheet pan with parchment paper. Place crackers in a single layer. DO THIS FIRST!

 2. Over medium heat, melt the butter, brown sugar, and salt. Bring to a boil, let boil for exactly 3 minutes.

 3. Remove from heat and stir in vanilla. Immediately pour this over the crackers. Spread evenly, then bake at 400°F for 4-5 minutes until bubbly.

 4. Microwave the vanilla melts for 30 seconds at a time, stirring in between, until smooth. Pour over the toffee layer and spread evenly.

 5. Sprinkle with purple, green, and gold sprinkles. Make swirl designs if you like!

 6. Let it cool completely, then break into pieces. Once cool, can be placed in the refrigerator to help it set faster.

Lambert's Cafe Macaroni and Tomatoes

I love the macaroni and tomatoes at Lambert's Cafe! It's one of the pass-arounds and it's one of my favorites. Once, after a visit, I wrote to them asking for the recipe. They responded right away!

Thanks for writing to us!! We're so glad to hear you enjoy eating with us. Now, we make our macaroni and tomatoes in a very large quantity, but I have tried to break it down for you, and it should be similar tasting to ours, hope it works for ya!! Come back soon!!

Macaroni and Tomatoes 

1 16oz bag macaroni 
1 8 oz can crushed tomatoes
1 8oz can tomato juice
2 tsp butter
1 tsp salt
1/2 to 3/4 cup sugar(depending on your preference)
1/4 cup diced green bell pepper
1/4 cup diced yellow onion

Boil noodles till tender, drain and set aside. Melt the butter in pan and saute the peppers and onions till tender. Mix everything together in larger pot and bring to a boil, then lower heat to a simmer for 10-15 minutes and enjoy!!

Lentil and Quinoa Salad

I made this on a Sunday and loved having it for lunch all week. Very refreshing! Add protein by adding chicken, cheese or boiled eggs. Mix it up by adding a different ingredient each day!

2 cups uncooked lentils

1/2 cup quinoa

Chop vegetables:

1 bell pepper, or equivalent multicolor small ones (really pretty!)

1/2 red onion

1 large cucumber, seeded

2 medium tomatoes, seeded

2 cups fresh kale or spinach

For the Dressing:

1/3 cup olive oil

1 clove garlic, minced fine or pressed

1/4 cup tahini

2 Tablespoons white vinegar

Juice of 1 lemon

1 teaspoon ground cumin

1 1/2 teaspoon salt (to taste)

1 teaspoon ground black pepper

INSTRUCTIONS

 

Cook lentils as directed on the package, until tender. Drain and cool completely.

Rinse quinoa and cook as directed on the package. Cool.

In a large bowl, add the cooked lentils and quinoa, chopped veggies, and parsley. Mix to combine.

Add dressing ingredients to a jar; Shake to mix thoroughly. Pour over salad, toss to combine.

Serve immediately.

Store in an airtight container in the fridge for up to 4 days.

Really Good Instant Pot Pot Roast

I highly prefer oven pot roast, but sometimes I just don't have time to think that far ahead. Enter the Instant Pot.

I don't care for just any pot roast from the instant pot. I like a rich gravy, and that doesn't come naturally if it's not low and slow. I've tried many recipes, and finally found one I really like. This is one I found online, heavily tweaked of course!

Seasonings I used, to taste, mixed with 1/2 cup flour:

Garlic Powder

Onion powder

Rosemary-garlic seasoning

Oregano

Salt and pepper

2 pound beef chuck pot roast, cut into large chunks

2 tbsp. olive oil

1 onion, sliced

6 garlic cloves, rough chopped

3 stalks celery, chopped

1/2 cup sliced mushrooms

1 cup dry red wine

1 cup beef broth

3 Tbsp, balsamic vinegar

2 Tbsp worcestershire sauce

2 Tbsp tomato paste

1 envelope dry onion soup mix

8 new potatoes, whole

1/2 pound baby carrots, or regular carrots sliced in 1 inch lengths

2 Tbsp beef broth

2 Tbsp corn starch

In a bowl, combine seasonings with flour. Dredge meat chunks until thoroughly coated.

Turn Instant Pot to saute. When hot, add the oil and sear roast on all sides. Remove the meat and set aside

Add the onion and celery and cook, stirring, until softened (adding more oil if necessary). Add the garlic and cook 1 minute.

Deglaze pot with wine, scraping up the bits that are stuck to the pot.

Combine broth, vinegar, tomato paste, Worcestershire sauce and onion soup mix. Add to pot and stir to combine.

Add the meat back into the pot, along with remaining vegetables. Put the lid on and turn the valve to sealing. Set the cook time for 60 minutes on high .

Release naturally for 15 minutes, then vent the remaining pressure before opening the lid.

Whisk together corn starch and 2 Tbsp. broth and stir into gravy.

Turn Instant Pot to saute and cook, stirring often, until gravy has thickened.

Serve and enjoy!

Korean Beef Bowl

I discovered this while looking for an easy ground beef recipe that wasn't the same old thing. We both loved it! I left out the spicy stuff until serving because not everyone likes it, and I used low carb brown sugar substitute to make it low carb. Honestly I thought it needed salt, so I'd use regular soy sauce next time.

1/4 cup brown sugar, packed
1/4 cup reduced sodium soy sauce
2 teaspoons sesame oil
1/2 teaspoon crushed red-pepper flakes, or more to taste
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
3 cloves garlic, minced
1 pound ground beef
2 green onions, thinly sliced
1/4 teaspoon sesame seeds

In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.

Heat vegetable oil in a large cast iron skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes.

Serve immediately, garnished with green onion and sesame seeds, if desired.

From Damn Delicious

French Recipes Used for the Olympics Opening Ceremony

Fromage Fort

From Bon Appetit:

It requires about 8 oz. cheese, room temperature (you can always do more, but depending on the size of your food processor, you may have a hard time doing less). Part of the fun is figuring out which cheeses to play against each other. In general bluer, funkier, or saltier cheeses will have a more dominating flavor than milder cheeses, so use less of them if you want the flavors of any other cheeses to come through. Try balancing 1 or 2 oz. of your blue or funky cheese with 3 or 4 oz. of something mild and buttery, like Muenster or Gouda, and round out the rest with familiar fridge standbys like goat cheese, Parmesan, or cheddar. Grate any harder cheeses and cube or crumble softer cheeses. If you want to add garlic—and you do—give a clove a rough chop.

Toss the cheese in the food processor with a pat of room-temperature butter. Add a splash of dry white wine, like Sauvignon Blanc or Chardonnay, and blend for a few minutes, scraping down the sides of the food processor bowl after a minute or two. You’re looking for a texture that mimics whipped cream cheese—it should be smooth enough to spread on a cracker but a chip dipped in it probably won’t stand up. The mixture doesn’t have to be perfectly smooth, but it shouldn’t appear to be seeping liquid. If it looks too grainy or isn’t blending into a homogeneous texture, add a touch more wine or butter or both. If it feels too loose, add more cheese. If you’re using more soft cheese, you likely won’t need to use as much butter or wine. Salt or season to taste, although with the amount of cheese, salt probably won’t be necessary. Best enjoyed at room temperature, it keeps in the fridge about a week.

Poulet A'lestragon

From House and Garden:

1 tbsp olive oil
4 chicken leg portions
10 x 15cm sprigs of French tarragon (or, at a pinch 1tbsp freeze-dried tarragon)
250ml white wine
3tbsp crème fraîche

Preheat the oven to 400°F. Heat the oil in a large frying pan and fry the chicken until browned on both sides.

Transfer the pieces to an ovenproof dish (one that will accommodate them in a single layer). Tip the fat out of the frying pan and pour in the wine. Bring to the boil, stirring well to release all the brown bits from the base of the pan. Pour over the chicken, and tuck in four of the tarragon sprigs.

Transfer the dish to the oven and cook uncovered for 30 mins. Remove the chicken from the dish and keep warm. Tip the juices into a small pan, and spoon off the fat from the top if there seems to be a lot. Bring the juices to simmering point. Stir in the crème fraîche and the rest of the tarragon. Taste and adjust the seasoning and pour over the chicken.

Haricots Verts

From Tastes Better From Scratch:

2 cup water
1 pound French green beans 
3 tablespoons butter
1 shallot , peeled and chopped
¼ teaspoon salt 
¼ teaspoon freshly ground black pepper 
1 teaspoon lemon juice

Place beans in a large skillet. Add 2 cups water to the skillet.

Bring to a boil over medium-high heat and cook until barely tender, but still crisp. About 5 minutes, tossing occasionally. Drain beans and water and set aside.

Add butter to the skillet over medium heat. Once melted add the shallots and saute for 1 minute.

Add the beans and toss to combine. Season with salt and pepper and a squeeze of fresh lemon juice.

Garlic Confit

From Saveur:

(I made about half this amount and used olive oil)

 2 cups canola oil, lard, or rendered chicken or duck fat 
 1 cup garlic cloves, peeled

Simmer oil, lard, or fat with garlic cloves in a 1-qt. saucepan over medium-low; cook until garlic is tender, 35–40 minutes. Let cool. Store in an airtight container in the refrigerator up to 2 weeks.

Provencal Vegetable Gratin

From Saveur:

6 tbsp. extra-virgin olive oil, plus more
 2 large white or yellow onions, thinly sliced
 Kosher salt and freshly ground black pepper
 2 tsp. chopped thyme
 1⁄4 tsp. crushed chile flakes
 6 cloves garlic, minced
 1 lb. medium zucchini, cut into 1/4-inch-thick slices
 1 1⁄2 lb. small, firm eggplant, cut into 1/4-inch-thick slices
 1 1⁄2 lb. ripe tomatoes, cored and cut into 1/4-inch-thick slices
 Torn basil leaves, for garnish

Put oil in a large skillet over medium-high heat. Add onions and season with salt and pepper. Cook until softened, about 5 minutes. Add thyme, chile flakes, and garlic. Cook 2 minutes more.

Heat oven to 400°F. Spread the cooked onion mixture in the bottom of a large earthenware baking dish, about 9 by 13 inches I used a round cast iron pan). Arrange the zucchini, eggplant, and tomatoes in alternating rows: Start by making a row of overlapping zucchini slices, standing them vertically on edge. Follow with a row of eggplant, then a row of tomatoes in the same manner, packing the rows tightly together. Continue until the baking dish is filled. Sprinkle the surface of the vegetables generously with salt and pepper, and drizzle with olive oil.

Bake uncovered for 15 minutes. Reduce heat to 350°F and continue baking for about 1 hour 20 minutes, or until the vegetables are soft and lightly browned. Serve warm or at room temperature garnished with the basil leaves.

Leeks in Vinaigrette

From Bon Appetit:

4 large leeks, white and pale-green parts only, tough outer layer removed

Kosher salt
1 small shallot, finely chopped
½ garlic clove, finely grated
1 tablespoon Sherry vinegar or red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon whole grain mustard
½ teaspoon finely chopped fresh thyme
¼ teaspoon sugar
¼ cup olive oil
Freshly ground black pepper

Trim root end of leeks (leave as intact as possible so they don’t break apart while cooking) and cook in a large pot of boiling salted water until very tender, 15–20 minutes. Transfer to paper towels to drain; let cool. (I would cut in 1-inch pieces next time)

Whisk shallot, garlic, vinegar, Dijon and whole grain mustards, thyme, and sugar in a small bowl. Gradually whisk in oil and 1 Tbsp. water; season with salt and pepper.

Arrange leeks on a platter, cut side up; drizzle with vinaigrette and let sit at least 10 minutes before serving.

Cherry Clafoutis

From Tastes Better From Scratch:

1 1/2 cups Fresh sweet cherries, pitted or not (or use canned cherries, drained--about 1 can)
3 large eggs , room temperature
1/2 cup all-purpose flour
1/2 cup granulated sugar , plus 2 Tablespoons for topping
1 cup whole milk , or half and half
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
powdered sugar , for dusting on top

Instructions

Preheat oven to 350 degrees F. Generously butter the bottom of a 9 or 10 inch baking dish or pie plate.

Arrange cherries evenly around on bottom of dish.

In a blender (I used a mixer), add eggs, 1 cup sugar, milk, flour, extracts and salt. Blend until smooth. Pour batter over cherries and sprinkle with reserved 2 Tablespoons sugar.

Bake for about 35-45 minutes, just until custard is set.Allow to cool for at least 15 minutes before serving. Clafoutis is delicious served warm, room temp or cold.

Store leftover cherry clafoutis in the fridge for up to 4 days.

Notes

Cherries: Use fresh, sweet cherries or canned cherries (drained) Frozen cherries can also be used, just make sure you thaw and drain the excess liquid first. Cherry Clafoutis is traditionally made with unpitted black cherries but I prefer to use pitted cherries so it's easier to eat. If you decide to use unpitted cherries, make sure your guests are aware.

Variations: Clafoutis can also be made with plums, prunes, apples, pears, cranberries, or blackberries.

Reheating Instructions: Clafoutis lasts about 3 to 4 days, but is best served within 24 hours. It can be eaten cold or warmed up. If you choose to reheat it, microwave it in 15-second intervals until warm, or cover it with foil and bake in the oven at 350 degrees F for about 5 to 10 minutes.

Green chili chicken and dumplings

A family favorite!! We buy several jars of the mix whenever we can find it, because it isn't local to us. We usually find it at HEB when we go to Texas.

I never alter this recipe, so here is the  link! 

Leave out the biscuits or make your own low carb dumplings if you want low carb.

https://cookwell.net/blogs/green-chili-stew-recipes/green-chili-chicken-dumplings

Star Cookies

Mom used to make these every year at Christmas. I don't know where she got the recipe. It is not necessarily a Norwegian cookie, but I'm not sure! If it is, they must use a different name.

Mom made frosting out of powdered sugar and a little water or milk. So easy, we could make our own if we wanted some. She never frosted until just before serving, and a gumdrop, cut in half if large, went in the middle. 

Aunt Barbara gave me this recipe and it didn't have the raisins in it, because she doesn't care for them. While I don't generally care for raisins, to me they really make this cookie. So try it both ways if you aren't sure!

I use royal icing and frost as soon as they're cool. I don't care for gumdrops, so I use sprinkles or decorate with icing.

Despite the name, we cut into whatever shape we want.

The dough freezes well if needed - this makes a lot!

The following recipe is in Aunt Barbara's words as she sent to me, except I added the raisins back in, and the parts in parentheses!

Preheat oven to 350 degrees

1/2 cup shortening
1/2 cup sugar
1/2 cup lite corn syrup
2 beaten eggs,
pinch salt
3/4 tsp each:  cloves, cinnamon, allspice, nutmeg
2 1/2 - 3 1/2  cup flour
1 teas baking powder

1/2 c ground raisins

1/2 c ground nuts

Cream shortening and sugar. Add syrup, eggs (beaten), spices, raisins and nuts. Add flour enough to roll about 1/4" thick.

chill dough 2-3 hours (not really necessary)
roll out about 1/4 inch thick  (- or thicker if you wish and I usually do make them thicker - Aunt B)

cut out with Christmas cutters - tree, star, Santa, etc. bake 7-8 minutes or until a finger tap does not leave a print

Frosting them is fun - powdered sugar, milk or cream and a tad butter melted with the milk - Just before serving cookies.

Baked Mac and Cheese

This is absolutely the BEST homemade mac and cheese I've ever had! We've made it several times and it turned out perfect each time. NOT dry at all!

The only variation was we used some pepper jack once. So, since I have not changed the recipe, Here is the link so the proper person gets credit!

https://www.thechunkychef.com/family-favorite-baked-mac-and-cheese/

Low Carb Mixed Berry Custard

 This was delicious after a day spent blueberry picking!

 Preheat oven to 350F.

2 cups Fresh Mixed Berries

2 large Eggs

1/4 cup Splenda or sweetener of choice (may need to adjust quantity)

1/2 cup Almond Flour (no substitutions)

1/4 cup Cream

zest and juice of 1 lemon

1 teaspoon vanilla extract

Grease an 8x8 inch baking pan well. Put berries in the pan.

In a blender, combine eggs, sweetener, almond flour, cream, lemon zest and juice, and vanilla. Blend on low speed until well-combined, about 1 minute. Pour batter over the mixed berries.

Bake for 40 minutes or until set; stick a knife or toothpick in and it will come out clean.

This is great either warm, room temp or chilled! Ice cream or whipped cream is also very good with this.

Jill's Vegetable Beef Soup

This recipe was given by my dear friend Jill after we had it while visiting! It's the best! Truly one pound of beef is all you need, so it's an awesome way to stretch a pound of meat for a large family. 

Soup is so versatile, so have fun with it! It's probably going to be a little different every time. Personally, I like a lot of garlic, and don't like to use bouillon cubes. I love to add a big spoonful of organic miso paste to soups. I've mixed it up using various types of beef - coarse ground, picadillo, even stew beef. Honestly, my favorite is just plain ground beef, but anything is good. Add any veggies you like - we like potatoes or rutabaga, kale, green beans etc. I don't use the pasta.

Here's the original recipe, in Jill's words!

(Most all amounts are approximate!)
1 lb ground beef browned
1/2 cup red wine ( I use what may be on hand, Merlot usually)
3 - 4 bouillon cubes (optional)
salt & pepper to taste
Cajun spice to taste
1 med onion chopped
1 tsp chopped garlic (to taste or health need in my house!)
3 - 4 carrots chopped, or sliced
1/2 purple (or green if you prefer - I just love the color!) cabbage,
chopped
3 med zucchini diced
3/4 cup tiny pasta (I like alphabets)
1 large can diced tomatoes
3 large stalks celery chopped
1/2 bag of fresh spinach, chopped
2 boxes beef broth

Here's the order I do things: Brown hamburger and use wine to deglaze the pan after transferring meat to soup pot. Empty 1 box of beef broth to pot and set on low heat. Saute' onion, garlic, celery and carrots in small amount of beef broth so they can actually brown a bit. Add to soup pot, then add chopped cabbage, zucchini, and diced tomatoes. Add remainder of beef broth (use a small bit to dissolve bouillon), season and bring to boil. Add pasta to boiling soup, stirring frequently. I usually have to add water after pasta has cooked. Season to taste. I add spinach last, let it just wilt and serve. I don't let it cook down much to preserve the antioxidant punch and the color of course! Wonderful with some French bread and butter.

Cob-buckle-pie

 

Ingredients

• 4 cups blueberries (fresh or frozen)
• 1/2 cup granulated sugar
• 1 teaspoon lemon zest
• 6 Tablespoons butter

For the batter:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• ground cinnamon

Prepared pie crust 

Instructions

Preheat oven to 350 degrees F. 

Slice butter into pieces and add to a 9x13 inch baking dish lined with prepared pie crust. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.

Add blueberries, sugar and zest to a bowl and stir to combine.

In a separate bowl mix together the batter ingredients: flour, sugar, baking powder, and salt. Stir in the milk, just until combined.

Pour blueberries over melted butter in pan. Drizzle batter over the top. Sprinkle with topping (recipe below).

Bake at 350 degrees for about 35-40 minutes, or until lightly golden on top. 

Serve warm, with a scoop of ice cream, if desired!

Topping:

1/2 cup quick oats

1/2 cup packed brown sugar

1/4 cup flour

1/2 tsp. cinnamon

dash salt

1/4 cup butter, softened

Combine dry ingredients. Cut in butter till it resembles coarse crumbs. Sprinkle over top of batter as directed.

Chocolate Blueberry Hemp Bars

One of my favorite things to make after going blueberry picking. A filling and healthy snack!

1/2 cup Hemp hearts
1/2 cup pumpkin seeds
1/2 cup ground chia seeds
1/4 cup cacao powder
2 teaspoons cinnamon
1/4 teaspoon himalayan pink salt

1 1/2 cups fresh blueberries 
6 tablespoons coconut oil
1 tablespoon vanilla extract 

1/3 - 1/2 cup raw honey, to your taste

Line a 9 x 9-inch square pan, bottom and sides, with parchment paper.

In a food processor or blender, add dry ingredients and process until smooth.

Add wet ingredients. Mix again until smooth.

Add and pulse very briefly - 

2 cups shredded unsweetened coconut flakes

1 cup chopped nuts

Optional - add 1/4 cup cacao nibs with the nuts.

Spoon and spread into pan. Refrigerate until firm, 1 to 2 hours.
Lift the bars out of the pan, cut into squares and serve.

Spicy Pineapple Salsa

 John found this recipe online and made it to go with a taco recipe. I love that even though he doesn't like spicy things, he makes them for me anyway!

2 tomatoes, chopped

2 cups chopped pineapple

1 jalapeno pepper, chopped

2 habanero peppers, chopped

½ onion, chopped

¼ cup chopped cilantro

Juice of 1 lime

1/2 tsp Salt 

Add all of the ingredients to a large bowl. Mix well. Chill for one hour; taste to adjust salt and lime juice. Store overed in the refrigerator.