Jeanine's Apple Pie

6-8 apples
3/4 cup sugar
2 T flour
1/2 t cinnamon
dash salt
dash nutmeg
1 t lemon juice
2 T butter

Single Crust

1 1/2 cup flour
1/2 t salt
1/2 cup shortening
7 T cold water

Bake at 450 degrees for about 13 min.


Double Crust

2 cups flour
1 t salt
2/3 cup shortening
7-10 T cold water

Bake at 450 for 10 minutes and 350 for 60 minutes

Sour Cream Lemon Pie

INGREDIENTS:

1 cup white sugar 1/2 cup all-purpose flour 1/2 teaspoon salt 2 cups milk 1/2 cup sour cream

3 egg yolks 1/4 cup butter 1 1/2 teaspoons lemon zest 1/4 cup lemon juice 1 (9 inch) pie crust, baked

DIRECTIONS:

1.	In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
2.	Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
3.	Pour filling into baked pie shell, and cool. Top with whipped cream if desired.

Homemade Laundry Soap

The entire bar of Zote, 2 cups of each of the others. I cut the bar soap into small pieces and then mix these in a big bowl. I then put about 2 cups of this mixture at a time in my Blendtec for about 10 seconds. This will fluff it up and make it so that it will dissolve easily in my front loader. Use between 1/4 to 1/2 cup per load. 

I buy a package of Zote. (Yes, the Mexican bar soap. And I use white to get rid of the coloring. I have used the pink one when I could not find the white one though.). Borax, Washing Soda, and Epsom Salts. That is all. 

Some people put essential oils in this mixture. I do not. I have found that I prefer to use a nice old wash cloth with a few drops of lemon and lavender in my dryer for my dryer sheets. If I do not dry the clothes too long, I do not get very much static.

Grandma's Frosting

1/2 c. butter -- room temperature
1/2 c. Crisco  (I guess you could use palm oil -- I haven't tried it but that is what I use instead of Crisco for pie crusts)
2 lb. powdered sugar
6 Tb milk (is you use half and half, it is creamier)
1 tsp. vanilla

here is the other recipe:

1/3. c canned milk or half and half
1/3. c. Crisco
1/2 tsp salt
1 tsp vanilla
1 lb. powdered sugar

Grandma Goff’s Banana Cream Pie

2/3-3/4 c. sugar
2 c. scaled milk
1/3c. +1 TB flour
3 egg yolks
¼ tsp. salt
½ tsp. vanilla
2-3 bananas
1 TB. butter


Mix dry ingredients together. Slowly add the scalded milk into the dry mixture. Pour mixture back into the pan and heat until more thick. After pudding has thickened, slowly pour some of the pudding from the pan into the egg yolks and whisk until smooth. Pour egg yolk mixture back into pan and add the vanilla and butter. Layer bananas on cooked pie crust, add the pudding mixture and continue this until all bananas and pudding are gone.

Chicken Pot Pie

A friend made this for us after Vance was born and I tried it myself tonight.  Its a little time consuming but not as bad as I thought.  Its super yummy!

(*Changes I made: chicken breast without the bone and I used my own pie crust recipe)

Chicken Pot Pie

Ingredients

3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Weekly Menu- June 2014

Steak
Manicotti
Sloppy Joes and French Fries

Roast
Spaghetti, Salad, Broccoli, french bread
Oven Cooked Beef Taquitos
French Bread Pizza
Enchiladas, Salad

Crispy Oven Baked Fries

5 or 6 russet potatoes, peeled and sliced into 1/3 inch-thick french fry-style strips

1 tablespoon extra-virgin coconut oil

2 tablespoons salted (grass fed) butter

real salt to taste

1. Place cut potatoes into a large bowl of cold water.  Allow to soak for about 20 minutes.  This remove the starch making your fries more crispy.

2. Preheat oven to 400 degrees. Place oil and butter in a bowl and put in oven to melt while it preheats.

3. Drain the potatoes and pat dry with paper towels.  Return to bowl and drizzle with melted oil and butter.  Stir to coat.  Spread potatoes out on rimmed baking sheet and sprinkle with salt to taste.

4. Bake for 45 to 50 minutes until potatoes are golden brown.  Use a metal spatula to scoop up fries.  Enjoy with ketchup!

Refried Beans

Here's another refried beans recipes we really like.

• 4 cups cooked pinto beans (You may used canned whole beans if you like. I prefer to use dry beans and cook them myself. Directions follow below.)
• 3 T. healthy fat for sauteing (Butter, coconut oil, beef tallow, or lard would all work here. Avoid olive oil as it isn’t stable at high temperatures.)
• 1 cup chopped onion
• 5 cloves minced garlic
• 2 1/2 t. cumin
• 2 t. paprika
• 2 t. sea salt
• 1/2 t. chili powder (more or less- the intensity of chili powders seems to vary)
• 1/2 t. black pepper
• Milk, as needed (water or bean broth can be used if your family is dairy-free. However, I prefer the richness that the milk adds.)

 Directions:

To prepare dry beans, place the beans in a large bowl, cover with an ample amount of water and allow to soak overnight. (Keep in mind that 1 cup of dry beans equals approximately 3 cups of cooked beans).

The next day, drain and rinse the beans. Cover them generously with fresh water and simmer for several hours or until tender. A slow cooker works wonderfully for this as well! I like to make up a big batch of beans and freeze the leftovers in 2 cup portions.

In a large pot or saucepan, saute the onions in the fat until they are soft and translucent. Add the minced garlic and cook for 1-2 minutes more.

Add the beans. If your beans are without liquid, you may need to add extra water or milk at this point. (I prefer to leave a little of the bean broth in with the beans when I freeze them.)

Stir in the cumin, paprika, salt, chili powder, and black pepper. Bring to a slow simmer and allow it all to cook on low heat for 10-20 minutes, stirring occasionally.

If the mixture is dry, you may need to thin it with a splash of milk or water at this point. However, if you started out with extra liquid in your cooked beans, you may not need to add anything.

Once the beans have cooked down for a while and the flavors have had time to incorporate, mash them with a potato masher, fork, or my personal favorite: an immersion blender. I prefer slightly chunky beans, versus a super-smooth “puree” consistency.

Serve with tacos, burritos, or alongside chips as a dip. One of our favorite ways to eat refried beans is to make simple bean quesadillas with homemade tortillas, cheddar cheese, and dipped in sour cream.

Refried Beans

2 to 3 cups dry pinto beans
8 to 9 cups water
4 chicken bouillon cubes (or substitute some of the water for chicken broth)
1/2 to 1 tsp garlic powder
1/2 to 1 tsp onion powder
2 to 4 TB butter
2 tsp salt
reserved juices from beans that are cooked

Soak beans over night.  Cook beans with bouillon cubes, garlic powder and onion powder.  Cook several hours until beans are tender.  Add salt.  Put beans with a little bit of juices and butter in food processor.  Blend until smooth.

Chilipe

Our cousin, Steph Bacon, made this for lunch when we went to the baby blessing of Eve.  It is so good!

Chilipe’ from Steph Bacon

3 to 4 lb. Roast

1 lb. dry beans: any combo kidney/red/black/pinto

1-4oz. can green chilies

2 t. chili powder

1 t. cumin

1 T. salt

2 garlic cloves

  (end of chilipe ingredients)

flour tortillas or corn chips

lettuce

tomatoes

salsa

sour cream

olives

green onions

avocado          

cheese

Soak bean overnight and drain.  Add roast and sprinkle with ingredients.  Fill with water until just below the top of the roast.  Cook on low for 10-12 hours or until meat is very tender.  Stir ingredients in the crockpot shredding meat.  You can serve the meat taco salad style or in a tortilla like a fajita.  Serves 8-10.  (often times I double the beans and cut the roast in half to stretch the meal)

Quinoa Chili

Quinoa Chili

There's nothing better during the cold gloomy winter than something warm and hearty for dinner.  This quinoa chili hits the spot perfectly.  It is my very favorite chili!  Since making it for the first time I haven't made another chili since--expect for the very occasional white chili.  I never eat this meal without a huge garnish of sour cream on the side--this is a must, and creates the perfect flavor.

 (source)

Quinoa Chili

(adapted from this recipe)

2 teaspoons organic coconut oil or grass fed butter

1 medium onion, chopped

2 teaspoons Real Salt

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon dried oregano

1/4 teaspoon cinnamon

2/3 cup quinoa, rinsed and drained*

1 cup organic frozen corn

1 can tomato sauce (about 2 cups)

1 cup water

2 can kidney beans, rinsed and drained

1. Heat oil in a large pot over medium heat.  Add onions and saute until tender.  Add salt, garlic, cumin, oregano, and cinnamon.

2. Add rinsed quinoa to pot.  Stir in corn, tomato sauce, and water.  Simmer together 20 minutes stirring occasionally.  

3. Add rinsed beans to pot.  Stir and simmer another 15 minutes.  Serve with grated cheese, sour cream, or avocado.

Baked Sourdough Donuts

Found here

Ingredients

• Day 1 (the night before):
• 1/2 cup sourdough starter (go here to learn how to easily make a starter, just 2 ingredients!)
• 1/3 cup maple syrup (for vegan) or honey
• 1/3 water
• 1 1/2 cup white whole wheat flour (I love Trader Joe's Brand)
• 1 cup non-dairy (for vegan) or dairy milk (I've used almond milk and regular milk before)
• 1/3 cup extra-virgin olive oil, or melted coconut oil
• Day 2 (the day of baking):
• 1 cage free egg (or 1 T ground flax seed mixed with 3 T water for vegan)
• 2 t baking powder
• 1 t vanilla extract
• 1/2 t salt
• 3/4 t freshly grated nutmeg, optional
• 1/2 t cinnamon, optional

Instructions

1. The night before you bake the donuts, combine starter, maple syrup or honey, water, flour, milk and olive oil in a bowl, mixing well.
2. Cover with plastic wrap, and leave the batter out at room temperature overnight. You can leave it out up to 24 hours.
3. Preheat oven to 375 degrees when you are ready bake.
4. Mix in egg, salt, baking powder, nutmeg, cinnamon and vanilla to the sourdough batter. This works best with an electric mixer.
5. Spoon batter into a greased donut pan, filling each mold 3/4 of the way. The batter may be a bit stretchy.
6. Bake for 20-22 minutes in a standard pan or 9 minutes in a mini donut pan.
7. Donuts are done when they are a golden brown.
8. Top with your favorite glaze (recipe below), chocolate frosting, roll in cinnamon and organic sugar, or eat them plain. If you want to try making your own sprinkles, see Chocolate Covered Katie's recipe.

Doughnut Glaze

Ingredients

• 1/2 cup organic powdered sugar (or take your regular organic sugar and blend it until it becomes powdered sugar)
• 1 T milk (almond for vegan or dairy milk)

Instructions

1. Drizzle the milk into the organic powdered sugar.
2. Mix until thoroughly blended, and use it as a topping.

Chicken Sauce for Hawaiian Haystacks

2 boneless, skinless chicken breasts, cut in bite-size chunks (or leftover cooked chicken, cubed)
3 TB butter
1/2 onion (1/2 cup) finely chopped
3 cloves garlic, pressed
1 tsp salt
1/2 tsp pepper
1/4 c. flour
2 cups milk
1 cup chicken broth

In large skillet, melt butter, add onion and raw chicken.  (If using leftover cooked chicken, do not add now.  You will add it later.)  Saute onion and chicken until onion is soft and translucent and chicken is thoroughly cooked -- about 5 to 6 minutes.  Add garlic and cook for one minute, stirring, until fragrant.
Sprinkle flour over the onions and chicken and stir to combine.  Cook over medium heat for one minute--this helps get rid of the strachy, flour taste.  Slowly whisk in the milk and broth.  Cook, stirring constantly with a whisk, and bring sauce to a simmer over medium-high heat.  Add salt and pepper.  If you are using leftover chicken, add it now.  Continue simmering, stirring sauce frequently, until the sauce is thickened, about 5 minutes

Serve the chicken sauce over rice with toppings such as olives, tomatoes, shredded sharp cheese, green onions, mandarin oranges, pineapple, and chow mein noodles.

Source:  My Kitchen Cafe

Slow Cooker Steel-Cut Oatmeal

• 2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
• 1-1/2 cups fat-free milk (or substitute non-diary alternative like almond milk)
• 1-1/2 cups water
• 1 cup uncooked steel-cut oats
• 2 tablespoons brown sugar (or substitute maple syrup or other desired sweetener)
• 1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
• 1/2 teaspoon cinnamon
• 1 tablespoon ground flax seed
• 1/4 teaspoon salt
• Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

Directions

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour

Raspberry Lemon Bars

raspberry lemonade bars

adapted from sophistimom

ingredients:

for the crust:

9 T. (1 stick + 1 T.) butter

¼ c. sugar

1 c. flour

1 t. vanilla extract

pinch of salt

for the filling:

12 oz (heaping 2 c.) frozen raspberries thawed

¾ c. sugar

⅔ c. lemon juice (about 4 lemons)

2 T. lemon zest (3 lemons worth)

3 egg whites

1 egg

⅔ c. flour

pinch of salt

optional:

powdered sugar for dusting on top

Preheat oven to 350º F. Line an 8x8 baking pan with parchment paper so you can easily lift the bars out once they've cooled. If you don't have an 8x8 that's ok. I did this in a smaller rectangular pan too and they turned out just fine. You may have to adjust the baking times depending on the size.

To make the crust:

Cream the butter and sugar together with an electric mixer, then add in vanilla. Add flour until just incorporated. Dump dough in baking pan and press with your hands until it evenly covers the bottom of the dish. Bake for 20 - 25 minutes until slightly golden brown. 

To make the filling:

If you, like me didn't have enough time for the raspberries to thaw on their own, place in microwave for 1 minute to soften them up. Then put in a fine mesh sieve and press the berries through (this removes the seeds) into a large bowl. If you don't mind seeds, you can add them in whole. Or if you don't have a sieve, you can blend them up in a food processor or blender. Add sugar, egg whites, egg, lemon juice + zest, flour, and salt to the bowl and stir to combine. Pour the mixture into the crust (don't worry, it's a very loose mixture, it will thicken) and bake for 25 - 30 minutes depending on your oven and the sized baking dish you use. 

Let cool to room temperature and then place in the refrigerator for 4 hours (or until they've cooled completely). You can place them in the freezer if you need them sooner but refrigerator is best. If you let them cool overnight, they're even better! 

improv style:

i prefer my bars with a good amount of tartness. if you have a sweet tooth, consider increasing up to 1½ c. sugar.

there's TONS of possibilities to change this recipe up! strawberry lemonade bars anyone?! you could make this a fun 4th of july treat by doing blueberry lemon and strawberry lemon bars (red, white - crust, and blue!). i'm going to show you how i improv'd these bars tomorrow but here are some combinations to consider:

• cherry lime

• blackberry lime (coming in tomorrow's post)

• strawberry orange (use less sugar)

• grapefruit bars

• blueberry lemon

• strawberry lemon

Rolls

2 c. warm water
2 Tb. yeast
1/2 c. sugar
2 tsp. salt
1/4 c. oil
1 egg
6 cups flour

Mix all ingredients except flour.  Add flour until it pulls away from the sides of the bowl.  Do not over mix.  Let rise 1/2 to 1 hour.  divide dough in half.  Dip rolls in butter.  Let rise another 20-30 minutes.  Bake at 375 degrees for 15 minutes.  Makes 32 rolls

Sour Cream Lemon Pie

1 c.  sugar
1/2 c. flour
1/2 tsp. salt
2 c. milk
3 egg yolks
1/4 c. butter
1/4 c. lemon juice
1 1/2 tsp. lemon zest
1/2 c. sour cream
1  9-inch baked pie crust

In saucepan combine sugar, flour, and salt.  Gradually stir in milk.  Cook and stir until bubbly.  Reduce heat and cook and stir two more minutes.  Remove from heat.  Slightly beat egg yolks.  Slowly pour 1 cup of hot mixture into egg yolk while stirring.  Return to saucepan and bring to gentle boil.  Cook and stir two more minutes.  Remove from heat.  Stir in butter, lemon juice and peel.  Gently fold in sour cream.  Pour into pie shell and cool.  Serve with whipped cream if desired.