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.

Rice Pudding

Rice Pudding

2 well beaten eggs

1/2 c. brown sugar

1/4 tsp salt

2 cups milk - scalded

1 1/4 c. rice  (cooked and cooled)  I don't use an exact amount -- just left over rice I have which 

             usually is 2 to 3 cups of cooked rice

1 cup raisens

1 tsp vanilla

dash cinnamon

dash nutmeg

Combine eggs, sugar, and salt.  Gradually add scalded milk.  Add rice, raisins, vanilla, cinnamon, nutmeg.  Pour into greased casserole dish.  (I cover it with a lid or foil to help it cook faster.)  Set the casserole in a shallow pan and pour hot water into the pan about 1 inch deep.  Bake in 325 degree oven for 1 1/2 hours.

Granola

Granola:

6 1/2 c. rolled oats (not quick cooking)

2 1/2 c. coconut

1 c. raisens

1 c. dried cranberries

1 1/2 c. almonds (whole, chopped, or sliced)

1 1/4 c. pecans (whole or chopped)

1/2 c. honey

1/2. c. melted coconut oil

1/2 c. sunflower seeds

1/2 c. flax seeds

1/2 tsp salt

1/2 tsp cinnamon

 

Preheat oven to 350 degrees.  Combine all ingredients. Mix to distribute oil and honey.  Line a large baking sheet with parchment paper.  Spread granola on parchment paper.  Bake 15 to 20 minutes rotating pan half way through.  Mixture will be moist but will clump and crisp as it cools.  Store in covered container for 1 to 2 weeks.

Note:  You can add or leave out whatever ingredients you want or have on hand.  I have made it with just oats, almond, honey, and coconut oil.  The most important thing is to at least have oats, coconut oil, and honey.  The rest is optional

Salad Dressing

1 onion
3-5 cloves garlic
1 teaspoon salt
1/4 to 1/2 cup honey
1 1/2 cups ACV
olive oil
pepper

Blend together in blender

Cream of Chicken Soup

So I went to make tuna noodle casserole one day and realized that I didn't have any cream of chicken soup.  So I used this instead and I love it.  You can substitute it in any recipe of "cream of" soup.  It equals one can of soup.  (It doesn't take too much time either,  I just make it while the noodles are boiling).



1 TB flour
3 TB butter
1/2 c. chicken broth
1/2 c. milk
salt and pepper, to taste

Melt butter in a small sauce pan over medium-low heat.  When melted, whisk in the flour and continue whisking until smooth and bubbly.  Remove from heat and slowly whisk in chicken broth and milk.  Return to heat and bring to a boil, whisking constantly, until soup thickens.  Add salt and pepper to taste.

February and March Menus- Elise

Roast

Yum yum

Chicken enchiladas

Chicken nuggets

Steak

Potato soup

Balsamic chicken

Chicken and rice

Chicken salad

Chicken soup

Ham and potatoes

Steaks

Taco pie

Crockpot chicken

Ham and German pancakes

Wontons

Taco salad

Roast

Lemon chicken

Wonton salad

Steak potato rolls

Zucchini

Corned beef, asparagus

Mousse

Rich loves this mousse.

4 egg yolks
¼ c. sugar
1 c. heavy whipping cream
1 pkg. (6 oz.) semi-sweet chocolate chips (1 c.)
1 ½ c. heavy whipping cream

Beat yolk in small bowl with electric mixer on high about 3 minutes or until thick and lemon colored. Gradually beat in sugar.

Heat 1 c. whipping cream in 2-qt. saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly; until mixture thickens (do not boil). Stir in chocolate chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.

Beat 1 ½ c. cream in chilled medium bowl with electric mixer on high until stiff. Fold chocolate mixture into cream. Pipe or spoon mixture into serving bowls. Immediately refrigerate any remaining dessert after serving.

I like to garnish it with a fanned strawberry or some raspberries.

Turkey Meatball Soup

This is adapted from Deceptively Delicious.  Since the meatballs are a little time consuming sometimes I double them and freeze half so that I save myself a step the next time I make this soup.  Also, I sometimes leave out the carrot puree.

3 oz pasta (bowties or wagon wheels).  I usually add a lot more than this... about 3-5 handfuls.
1 TB olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 (28-oz) can whole peeled tomatoes, with their juice
1/4 c carrot puree
1 1/2 tsp salt
3 c beef or chicken broth

3 slices whole wheat bread, cubed (this is what the recipe calls for but I like how they turn out with bread crumbs... about 1 c. bread crumbs = 4 slices of bread)
1 lg egg
1/4 c sweet potato puree
1/4 c milk
2 TB grated parmesan, plus more for serving
1/4 tsp pepper
1/4 tsp paprika
1/2 lb ground turkey

Cook the pasta in a large pot of boiling salted water according to package directions until al dente.  Drain in a colander and set aside.

Add oil to large pot over medium-high heat.  Add onion and garlic.  Cook, stirring often, until the onion is softened but not browned, 3-4 minutes.

Puree the tomatoes and their juice with the carrot puree in a food processor or blender, then add to the pot along with 1/2 tsp salt.  Add the broth, reduce heat to low, and simmer, covered, for 10-15 minutes.

Meanwhile, put the bread in a large bowl.  Add the egg, sweet potato puree, milk, parmesan, 1 tsp salt, pepper, and paprika, and let soak until the bread is very soft.  Stir to break up the bread, add the ground turkey, and mix until smooth.  Form into mini-meatballs 1/2 in diameter.

Add the meatballs to the pot.  Simmer, covered, until the meatballs are no longer pink in the center, 12-15 minutes.  Stir in the pasta.  Serve sprinkled with parmesan.

Menu 1/6/13 and 1/13/13

Roast, potatoes, carrots, Texas Roadhouse rolls
Ham and swiss rolls, fruit
chicken tacos (with cafe rio chicken), spanish rice
baked oatmeal, scrambled eggs
spaghetti, salad, bread
pizza, smoothies

Comfort Meatballs, mashed potatoes, veggie
baked potato bar
tomato soup, grilled cheese, fruit
egg burritos, fruit
homemade chicken nuggets, fries, fruit/veggie 

Mom's Spaghetti Sauce

1/2 pound hamburger
3 (8 oz) cans tomato sauce
1 (6 oz) can tomato paste

1 tablespoon minced dry onion
1 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon basil
1 teaspoon oregano
1/8 teaspoon garlic powder
1/8 teaspoon pepper

Brown meat.  Add remaining ingredients and simmer with lid on for one hour stirring occasionally.  Laddle over hot, thin spaghetti.

Sour Dough Chocolate Cake

Sour Dough Chocolate Cake

7/8 c. to 1 c. spelt flour or soft white wheat flour (Add more flour if batter is too thin)

1/2 c. sourdough starter

1/2 c. milk

1/2 to 3/4 c. rapadura, sucanat, or other unrefined sugar

1/2 c. coconut oil (melted but not hot)

1 tsp. vanilla

1 egg

3/4 c. cocoa powder (preferably not Dutch process)

1/2 tsp. salt

3/4 tsp. baking soda

1/2 tsp finely ground teeccino (I don't know what this is so I leave it out)

Combine starter, milk, and flour.  Mix. Cover and let rest at room temperature for 8 to 12 hours (or overnight).  Preheat oven to 350 degrees.  Grease 8" or 9" pan.

Combine sweetener, oil, vanilla, egg, and cocoa powder.  Beat.  Add sourdough mixture, salt, baking soda and Teeccino.  Beat until smooth.  Pour into prepared pan.  Bake 25 to 35 minutes.  This is good with or without frosting.

(If cake deflates, the batter was too thin.  Use thicker starter or more flour)

Sour Dough Spice Cake

Sour Dough Spice Cake

1 c. soft white wheat flour

1/2 c. sourdough starter

3/8 c. milk

1/2 to 3/4 c. rapadura, sucanat, or other unrefined sugar

1/2 c. melted coconut oil

1/2 tsp. vanilla

1 or 2 eggs

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. ground cloves

1/4 tsp. allspice

1/2 tsp. (scant) baking soda

1/2 tsp. (scant) baking powder

Combine starter, milk, flour.  Cover and let rest at room temperature 8 to 12 hours (overnight). Preheat oven to 350 degrees.  Grease 8 or 9 inch pan. Combine sugar, coconut oil, vanilla, egg.  Mix.  Add sourdough mixture, salt, baking soda, baking powder, spices. Beat. Pour in pan. Bake 25 to 35 minutes.  Frost when cool.

Quick Sour Dough Pancakes

Quick Sour Dough Pancakes

2 cups sourdough starter (fed in last 12 hours)   ( I usually feed it the night before)

4 TB oil (coconut or melted butter)

1/2 tsp. salt

1 egg

2 TB sweetener (honey, sucanat, etc.)

1 tsp vanilla (optional)

1 tsp. baking soda

1 TB water

Whisk together eggs, oil, salt, sweetener.  Pour in 2 cups starter.  Stir well.  Set aside.  In a small cup combine 1 TB water and 1 tsp baking soda.  Add to other mixture and stir.  Cook pancakes on hot skillet.

Quick Sour Dough Crepes

Quick Sour Dough Crepes

1 cup sourdough starter (make sure it has been fed in the last 12 hours)

3 eggs

3 TB butter (melted)

1/4 tsp. salt

2 to 3 tsp. sugar (for dessert crepe)

milk to thin (about 1/4 cup or less)

Whisk eggs then add melted butter, salt, and sugar.  Mix together then add to starter.  Mix.  Slowly add milk while whisking until you get a thin batter.  Take a butter stick and quickly run it around the base of your hot skillet.  Pour 1/4 c. (more or less) into the center of the skillet.  Quickly pick up the skillet and roll the batter outward (aiming for a circle shape).  Put the skillet back on the burner and cook until the edges are a bit dry and small bubbles dot the surface of the crepe.  Flip and cook other side.  Place crepe on plate.  Stacking crepes keeps them soft and warm.