Thursday, October 18, 2012
Cauliflower Gratin
http://a.dolimg.com/en-US/disneyjunior/media/nightlight/thatsfresh/recipes/pdfs/ThatsFresh_CauliflowerGratin.pdf
French Onion Soup
French Onion soup
Butter..3 Tablespoons
Onion...sliced paper thin, 2 cups
4 1/2 cups bouillon
salt/pepper to taste
Worcestershire sauce ..to taste
French Bread
Parmesan cheese or your favorite finely grated cheese
Heat butter, add onions, simmer about 10 minutes or until soft and lightly browned
Add bouillon stock and bring to a boil. simmer for 45 minutes
Season to taste with salt,pepper, and the worcestershire sauce.
Pour soup into bowls and add a slice of the French bread on top to float...Add the cheese. Makes 6 servings
Butter..3 Tablespoons
Onion...sliced paper thin, 2 cups
4 1/2 cups bouillon
salt/pepper to taste
Worcestershire sauce ..to taste
French Bread
Parmesan cheese or your favorite finely grated cheese
Heat butter, add onions, simmer about 10 minutes or until soft and lightly browned
Add bouillon stock and bring to a boil. simmer for 45 minutes
Season to taste with salt,pepper, and the worcestershire sauce.
Pour soup into bowls and add a slice of the French bread on top to float...Add the cheese. Makes 6 servings
Tomato Soup
3
cups tomatoes cut up, 1 T onion,1/4 teaspoon celery seed, 1 bay leaf
and 2 cloves. cook uncovered for 15 minutes OR until it reduced to 2
cups, Press through sieve. serve while it is hot, take note it is only 2
cups of finished product. You can also add a white sauce to this to
make it "cream of tomato soup".
Cheesy Potato Soup
Cheesy Potato Soup
5 potatoes, peeled and cubed
1 sm. carrot, finely chopped
1/2 stalk of celery, finely chopped * I usually don't have this.
1 1/2 c. chicken broth
1 tsp. salt
2 1/2 c. milk
3 Tbl. butter, melted
3 Tbl. flour
1 1/2 tsp. steak seasoning
1 tsp. pepper
2 c. shredded 4 cheese blend
In large pot over med. heat, combine potatoes, carrot, celery, chicken broth and salt. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 15 - 20 min. Once tender, stir in milk.
In a small bowl, combine melted butter, flour, steak seasoning, and pepper. Stir into soup. Increase heat to med. and cook, stirring, until thick and bubbly. Remove from heat and stir in cheese until melted.
5 potatoes, peeled and cubed
1 sm. carrot, finely chopped
1/2 stalk of celery, finely chopped * I usually don't have this.
1 1/2 c. chicken broth
1 tsp. salt
2 1/2 c. milk
3 Tbl. butter, melted
3 Tbl. flour
1 1/2 tsp. steak seasoning
1 tsp. pepper
2 c. shredded 4 cheese blend
In large pot over med. heat, combine potatoes, carrot, celery, chicken broth and salt. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 15 - 20 min. Once tender, stir in milk.
In a small bowl, combine melted butter, flour, steak seasoning, and pepper. Stir into soup. Increase heat to med. and cook, stirring, until thick and bubbly. Remove from heat and stir in cheese until melted.
EASY Muffins.
http://www.catcancook.com/awesome-banana-muffin-recipe/
James said they were "Bake Sale" Good ;0)
http://chaseandem.blogspot.com/2012/09/oatmeal-banana-breakfast-muffins.html
Oatmeal instead of flour muffins!!!
http://chaseandem.blogspot.com/2012/09/oatmeal-banana-breakfast-muffins.html
Oatmeal instead of flour muffins!!!
Thursday, May 3, 2012
Soups
THE BUSY MOM’S CHICKEN & RICE SOUP
http://
EASY CROCKPOT POTATO SOUP
http://
http://
EASY CROCKPOT POTATO SOUP
http://
Snacks
it's super easy... take a whole wheat tortilla, 1-2 tbsp of peanut butter spread onto it. slice a half of banana and put that on the tortilla. sprinkle with a bit of cinnamon, fold in half and cut. it's really yummy!
---------------------------------------------------------------------------------------------
Granola Bars
In a food processor (or something similar):
Ground up rolled oats (I used about 2 C's- you might need to add more if too mushy or add more coconut oil if too dry). Add pitted dates. Add 1/4 C of melted coconut oil. Process.
Add 1 C cranberries. 1 C cherries. Process. Add 1/4 C of melted coconut oil again. Process.
Pour mix over a wax paper. Roll and refrigerate for two hours. Remove, cut into single serving pieces and store.
Ground up rolled oats (I used about 2 C's- you might need to add more if too mushy or add more coconut oil if too dry). Add pitted dates. Add 1/4 C of melted coconut oil. Process.
Add 1 C cranberries. 1 C cherries. Process. Add 1/4 C of melted coconut oil again. Process.
Pour mix over a wax paper. Roll and refrigerate for two hours. Remove, cut into single serving pieces and store.
Appetizers!
http://www.genaw.com/
http://
Garlic Fries
8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper
1. Preheat oven to 225°C/440° F.
2. Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
3. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking sheet, coating it well.
4. Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
5. Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
6. Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
7. Serve with ketchup, mayo or sour cream.
8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper
1. Preheat oven to 225°C/440° F.
2. Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
3. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking sheet, coating it well.
4. Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
5. Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
6. Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
7. Serve with ketchup, mayo or sour cream.
Subscribe to:
Posts (Atom)