Lentil Soup

I saved this out of Country Woman magazine years ago and finally got around to making it.  Boy have I been missing out. This was delicious!

Lentil Soup 

adapted from Country Woman Oct/Nov 2007 Yields 2 quarts (8 servings) 1 cup=219 calories (with original recipe)

2 cups sliced carrots
2 celery stalks (I tend to use more)
1 large onion chopped
1 garlic clove, minced
2 T olive oil (original recipe called for butter)
7 cups chicken or vegetable broth (I use water and better than bouillon)
1 1/2 cups dried lentils, rinsed
3 T pearled barley
1 1/2 cups chopped fresh tomatoes (I used a 15 oz can of petite dices tomatoes with roasted garlic and onion)
2 T lemon juice
4 1/2 t molasses (I fudged on this and just added a glop)
1 T red wine vinegar (don't have that so I just used regular white vinegar)
1/2 t pepper
dash each of dried thyme, basil and oregano (I don't have thyme and I hate oregano so I only used basil.

Saute carrots, celery, onion, and garlic in olive oil.  Add broth, lentils, barley and bring to a boil.  Reduce heat, cover and simmer 20-25 minutes.  Add remaining ingredients and return to a boil.  Reduce heat, cover and simmer 15 minutes or until lentils and barley are tender (it took WAY longer than the recipe indicated.)

It was one of the first soups to not go bad in the fridge as leftovers.

King Arthur Crusty No Knead Bread

King Arthur Crusty No Knead Bread

• 3 cups lukewarm water
• 6 1/2 to 7 1/2 cups King Arthur Unbleached All-Purpose Flour (32 oz)
• 1 tablespoon salt
• 1 1/2 tablespoons instant yeast

1) Combine all of the ingredients in a large mixing bowl

2) Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds.

3) Let the dough rise.

4) Cover the bowl and let the dough rise at room temperature for 2 hours.

5) Grease your hands, and pull off about 1/4 to 1/3 of the dough — a 14-ounce to 19-ounce piece, if you have a scale. It'll be about the size of a softball, or a large grapefruit.

6) Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log.

7) Place the dough on a piece of parchment (if you're going to use a baking stone); or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top.

8) Let the dough rise for about 45 to 60 minutes. Preheat your oven (and baking stone, if you're using one) to 450°F while the dough rests. Place a shallow metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready to go.

9) When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2" deep.

10) Place the bread in the oven, and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It'll bubble and steam; close the oven door quickly.

11) Bake the bread for 25 to 35 minutes, until it's a deep, golden brown.

12) Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.

13) Yield: 3 or 4 loaves, depending on size.

I took out a lot of the details. If you want more information on this recipe go here

Tomato Beef Barley Soup

1 lb ish cubed beef
2 cups peeled cubed tomatoes
large can tomato puree or crushed tomatoes (28 oz?)
1 medium onion
2 cloves garlic
4 cups beef broth
1/4 t paprika
1/4 t dried oregano or basil
1/2 cup barley (or more)

Sautee onions and garlic in olive oil until clear and tender. Add beef and brown. Add both types of tomato, broth and spices and bring to a boil. Simmer about 5 minutes. Bring back to a boil and add barley. Simmer uncovered until barley is tender. Add water if it gets too thick. Add salt and pepper to taste.

Heart Skillet Meal

From the Best of Mennonite Fellowship Meals Cookbook Serves 4

1 lb cubed beef
1/4 cup chopped onion
1/2 cup uncooked rice
1 cup diced carrots
1 cup diced potatoes
1-2 cloves garlic
1-1 1/2 cups water2 T soy sauce
1/4 t pepper
salt to taste

Saute beef and onion. Stir in rice, carrots, potatoes and garlic. Add water, cover and simmer on low heat for 40 minutes or until rice is tender. Right before serving stir in soy sauce salt and pepper.

Chicken Divan

2 bunches broccoli cut and steamed
2 cups chicken diced
2 cans cream of chicken soup
1 cup mayonnaise
1 t lemon juice
1/2 t curry powder
1/2 cup grated cheddar cheese
cooked rice (white or brown)

Arrange cooked broccoli and chicken in the bottom of a greased 13x9 pan. Combine soup, mayo, lemon juice and curry powder.

Option A- Top chicken and broccoli with rice, then soup mixture then cheese and bake at 350 for 30 minutes or

B- Pour soup mixture over chicken and broccoli and bake at 350 for 30 minutes (or until bubbly) then serve over rice

Chicken and Broccoli Aglio e Olio

1 bunch broccoli, cut to about 1/2 to 1 inch heads or cubes of stalk
1 summer squash, cubed
1 lb ish pasta linguine, spaghetti, rotini it doesn't really matter
3 chicken breasts
1 t salt
1/2 t pepper
8 T olive oil, divided
8 cloves garlic, crushed and minced
1/2 t red pepper flakes
dried basil (or fresh if you have it)

Bring a large pot of salted water to a boil. Add broccoli and boil 2 minutes. Add summer squash and boil 1 more minute. Remove veggies with slotted spoon. Add pasta and cook according to package directions. While pasta is cooking season meat with salt and pepper. Sautee in olive oil until no longer pink. Add garlic and red pepper. Cook 1 more minute. Set aside. Drain pasta reserving 1 cup of the liquid. Add liquid and veggies to chicken and simmer. Add pasta and 1/2 t salt. Stir to combine. Drizzle with olive oil. Sprinkle with basil. Serve immediately.

Notes:This is SOOOOO yummy! Use whatever veggies you have on hand. Don't be afraid of the garlic. It is a little zippy. If you have kiddos that don't like spice, just omit the red pepper.

Brazilian Fried Rice

2-4 T olive oil
1 medium onion
2-4 cloves garlic
2 cups rice
4 1/2 cups water
salt

Finely chop onion and garlic and sautee in olive oil until clear. Take care not to burn garlic. Add rice and brown. It won't get toasty brown, but it will change color. Carefully add water, it will sizzle and make lots of noise! Bring to a boil. Add salt to taste and simmer covered until rice is tender and moisture is absorbed.

Aaron's grandmother is from Brazil and taught me how to make this. I don't use an exact recipe so hopefully what I have listed here is about right!

Black Bean Soup

2-4 T Olive Oil
1 onion
1-3 carrots
2 stalks celery
4 cloves garlic
2.5 t cumin
dash of cayenne pepper depending on taste
2 cans black beans
1 can diced tomatoes (I happened to have a 10 oz can with jalapeno, cilantro and lime)
4 cup water
3 chicken bouillon (or 2 cans chicken broth. For vegan, use vegetable broth)
3/4 cup rice

Sautee onion, carrot, celery and garlic in olive oil until onions are clear. Add cumin and cayenne pepper and sautee additional 5 minutes. Add beans with liquid and tomatoes. Add water and bouillon. Bring to a boil and simmer until veggies are tender. Remove 4 cups of soup and puree in blender. Add back to soup. Add rice. Return to boil and simmer until rice is tender. Top with fresh cilantro or dried, shredded cheddar cheese or sour cream and serve with corn bread or tortilla chips.

p.s. I am just making this the first time. I may have additions or changes to make.

Hamburger Buns

1 cup milk
1 cup water, divided
2 T butter
1T sugar
1 1/2 t salt
5 1/2 cups flour
2 1/4 t yeast
1 egg yolk
1T water
sesame seeds (optional)

Combine milk, 1/2 cup water, butter, sugar and salt. Bring to just to a boil. Remove from heat and leave to cool to lukewarm.

Proof yeast by combining remaining 1/2 cup of hot water with yeast and leave 10 minutes in a warm place.

In a large bowl mix flour, proofed yeast, and cooled liquids. Knead 8-10 minutes or until dough cleans the sides of the bowl (in a stand mixer under the dough hook.) Cover and let stand until double in bulk (about 1- 1 1/2 hours.)

Punch down dough and divide into 12 equal portions (slightly larger than a golf ball.) Make tight balls by pulling the dough tightly around and pinching it at the bottom. Place on greased baking sheet and let rest for a minute. Grease palms and flatten each ball until 3-4 inches wide. Rise until double in bulk.

Preheat oven to 400. Mix together egg yolk and tablespoon of water. Brush onto tops of rolls. If using sesame seeds sprinkle on top now.

Bake for 10 minutes, rotate racks if necessary and bake an additional 5-10 minutes or until nicely browned.

Roasted Potatoes and Carrots

6-8 medium potatoes
4-6 carrots
olive oil
garlic powder
salt
pepper
lemon pepper

Cut potatoes and carrots into chunks. Put into 13x9 pan and toss with olive oil to coat (approximately 1/8-1/4 cup.) Season with salt, pepper, garlic powder and lemon pepper to taste. Bake at 400 45 minutes or until vegetables are to desired tenderness.

Coleslaw

1 head cabbage
1-3 carrots
1/2 t sugar
1/3-1/2 cup mayonnaise (heaping wooden spoon)
vinegar
salt
pepper

Shred cabbage and carrots, keep separated. Sprinkle cabbage with 1/2 t sugar. Add mayonnaise and carrots. Sprinkle with vinegar. Add salt and pepper to taste.

Flour Tortillas

4 cups flour
2 T baking powder
4 T shortening
1 1/2 t salt
11/2 cups warm/hot water

Combine dry ingredients. Cut shortening into dry mixture. Stir in hot water. Form dough into balls (small for small tortillas, larger for larger ones.) Using a well floured surface and rolling pin, roll out tortillas, rotating and flipping, until round and thin. (This may require adding more flour to the surface.) Cook in a pancake griddle to cook both sides at once. If using a frying pan, flip after about 1 minute until both sides are golden.

Note: I don't grease the pancake griddle or frying pan, but I have non-stick pans. The frying pan may require a bit of oil, but honestly I am not sure.

Waffles

1 3/4 cups flour
3 t baking powder
1/2 t salt
2 beaten egg yolks
1 3/4 cups milk
1/2 cup oil
2 stiffly beaten egg whites

Mix dry ingredients in a large bowl. Emulsify the eggs and the oil by beating together, then add milk. Add wet mixture to dry ingredients. Fold in egg white. Cook in waffle maker until they stop steaming.

Note: I have no idea why you have to beat the eggs and the oil together, but I do know that when I do, my waffles come out light and crisp. When I don't they come out soggy.

Butternut Squash Soup

2 large butternut squash
2 Tablespoons olive oil
1 onion, chopped
1 stalk celery, chopped
1 carrot or 5-6 baby
carrots, chopped
2 cloves garlic, chopped
4 cups chicken broth
water
salt and pepper to taste

Preheat oven to 375 degrees F. Cut squash in half lengthwise, scoop out seeds. Place squash face down on a baking pan and pour approximately 1/2 cup water into pan. Place in oven and bake until tender, about 45 minutes. When cool enough to handle, scoop squash out of skins. Reserve squash and discard skins.

While squash is baking, heat oil in large stock pot. Add onion, celery, carrot and garlic and sauté over medium heat until colored and softened, about 5 minutes. Add 4 cups chicken broth and reserved squash. Bring to boil, then reduce heat to low. Simmer until everything is tender.

Transfer soup in batches to a blender or food processor and process until smooth. Add water to reach the desired consistency. Season with salt and pepper to taste.

The first time I made this the kids wrinkled their noses, but I gave them straws to drink it with and they loved it, not drinking it with straws, but the flavor!

Swedish Meatballs

1 lb hamburger
1/4 cup bread crumbs
1/4 cup rice
1/4 cup finely chopped onions
1/3 cup milk
1 t salt
1/8 t pepper
1/4 t poultry seasoning
1 c cream of mushroom soup
3/4 cup water

Mix all ingredients except soup and water. Form into meatballs. Mix soup and water and pour over meatballs. Bake at 350 1 1/4 hours. Serve over rice.

Caramel Corn

2 sticks butter
2 cups brown sugar
1/2 t salt
1/2 cup corn syrup
1/2 t baking soda
1 cup un-popped popcorn

Pop popcorn and set aside. In a medium sauce pan, add butter, sugar, salt, and corn syrup and bring to a boil over medium heat. Boil exactly 5 minutes, remove from heat and stir in baking soda. Pour misture over popcorn and stir to coat. Bake at 250 for one hour stirring at the following intervals:
10 min
10 min
20 min
20 min

Meringue Puffs

4 egg whites
2/3 cup sugar
1/2 t vanilla
1/3 cup sugar
pinch of salt
1/2 package chocolate chips

Beat egg whites until stiff. Gradually add 2/3 cup sugar. Add vanilla, beat until firm. Fold 1/3 cup sugar, pinch of salt and chocolate chips. Bake on greased cookie sheet, 275 25-30 minutes.

Pesto

2 Cups firmly packed basil leaves
3/4 cup parmesan cheese
3/4 cup olive oil
3 cloves garlic
1/4 cup pine nuts

Mix all ingredients in a blender, about three minutes, until smooth. Serve with hot pasta.

"Fried" Chicken Fingers

Not deep fried, but pan fried chicken fingers that are crispy tasty and not too unhealthy since a mixture of olive oil and canola oil is used.

1 lb chicken cut into strips (maybe 3-4 "fingers" per breast)
1/2 cup milk
1/2-3/4 cup flour
2 eggs, beaten
1/2-3/4 cup bread crumbs
1/2 cup rice chex cereal crushed
powdered spices to taste, I use salt, pepper, garlic (go light,) onion, parmesan cheese, etc...

Mix bread crumbs, cereal and spices. In a large frying pan, heat enough oil to amply cover the bottom of the pan, I use a mix of olive oil and canola. Dip chicken strips in milk, then flour, then egg and finally bread crumb mixture. "Fry" in oil until brown and crispy on both sides.

Variations:
Any kind of bland cereal can be used (Kix, cheerios, etc...) and if you don't have any around you can just omit it, it just adds an extra crunch.

You can do chicken nuggets too, but they take way more time!

This is an original recipe so all measurements are approximate.

Tin Foil Dinners

I just got back from camping where we had tin foil dinners. They were so good and so simple!! We did them on the campfire, but they can also be done on the grill.

1/2-1 cup hamburger or cubed beef
1 potato (red is my favorite) small chunks
1/4 cup chopped green pepper
1/4 cup chopped onion
6-8 baby carrots, cut in half
salt and pepper to taste

Put all raw ingredients in a layer of tin foil, season to taste. Close tin foil by pinching edges together and folding over several times (this helps with leaking.) Add a second layer of tin foil and bake in a nice bed of coals about 45 min (this is very approximate!!!)

I have never grilled them before so I am not sure how long it takes. I will update as soon as I try it.