Monday, November 14, 2011

Lasagna in a Stew Pot

A long time ago my mom bought one of those recipe booklets from Quilted Bear.  This recipe comes from one titled "Soup from a Can" by Jackie Gannaway.  If you don't feel like making lasagna, whip up this lasagna stew instead.  You get all the flavors of lasagna without all the layers! :)

1 lb. ground beef
1 medium onion, diced
1 (28 oz.) jar Spaghetti sauce
1 (28 oz.) jar of water (fill the sauce jar with water)
1 (8 oz.) can tomato sauce
1 ½ tsp. Italian seasoning
1 (8 oz.) pkg. grated mozzarella cheese, divided
1 (15 oz.) carton cottage or ricotta cheese (I use cottage cheese)
1 (8 oz.) package extra wide egg noodles, uncooked

Cook ground beef and chopped onion in large sprayed nonstick soup pan 4 minutes over medium heat, stirring constantly.  Drain off fat.  Add spaghetti sauce, water, tomato sauce and Italian seasoning.  Mix well.  Bring to a boil.  Lower heat, cover and simmer 30 minutes.  Add half the mozzarella and all the cottage or ricotta cheese.  Stir until well blended.  Add uncooked noodles.  Bring to a boil.  Lower heat, cover and simmer 10 minutes (until noodles are done to your liking), stirring often.  Sprinkle remaining mozzarella on top of servings.  Makes 7, 1 ½ cup servings.

Lion House Chili

I think just about everything from the Lion House recipe collections is worth trying out.  This is no exception.  I also call this recipe "Lori's Award Winning Chili" because my friend has won our ward chili cook-off for three years in a row with this recipe.  My sister won her ward's chili cook-off in New Orleans with it too!  I think it is a keeper for sure.

1 lb. diced lean beef (use ground beef if you want to make it easier - it is still great)
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium yellow onion, chopped
1 tsp. crushed red pepper flakes (use less if you don't want it very spicy)
1 ½ Tbs. chili powder (again, use less if you are concerned with spice level)
1 tsp. powdered garlic, or 2 cloves garlic, minced
1 tsp. cumin
1 tsp. crushed black pepper
1 ½ tsp. Kosher salt
½ tsp. cayenne pepper (you can use less here too if you want)
1 Tbs. canola oil
2 cans (8 oz. each) diced tomatoes
1 can (4 oz.) diced green chilies
4 cups canned kidney beans, drained and rinsed
2 cups tomato soup
1 cup tomato juice
1 cup brown sugar
Sour cream
Cheese, grated
Onion, finely chopped

Preheat large heavy skillet or Dutch oven. Brown beef, bell peppers, onion, and spices together in canola oil. When beef is browned, add remaining ingredients and simmer 45 minutes, stirring occassionally. Garnish with dollop of sour cream, grated cheese, and finely chopped onion. Serves 8 -10.

Cheese and Garlic Buttermilk Biscuits

This recipe came from TheSistersCafe website.  Maybe not a super healthy option but SO YUMMY!  My kids gobble these up really fast - goodness, so do I! :)  I make them in my food processor to make it even easier since I really don't like cutting in the butter by hand.

1/2 cup butter (1 stick), cold
2 cups flour
1 Tb sugar
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup cheddar cheese, shredded
about 3/4 cup buttermilk
2 Tb butter, melted
1/4 tsp garlic salt
1/4 tsp parsley flakes

Preheat oven to 450 degrees F. Stir together flour, sugar, baking powder, salt and baking soda. Cut butter into flour mixture using pastry blender or crisscrossing 2 knives, until mixture resembles coarse crumbs. Stir in cheese then stir in enough buttermilk so dough leaves the sides of the bowl. Turn dough onto lightly floured surface and knead very lightly until dough forms a soft ball, about 10 times. Do not overwork the dough! The less you handle the dough, the more fluffy your biscuits. Roll or pat 1/2 inch thick. Cut with floured 2 1/2 inch biscuit cutter. Place 1 inch apart on ungreased cookie sheet. Bake for 10-12 minutes or until golden brown. Mix together melted butter, garlic salt and parsley flakes. Brush the tops of the warm biscuits with the garlic butter and serve hot.

Cauliflower Soup

This soup is one of my favorites (and the rest of my family really likes it too).  It comes together pretty quickly so it can be ready if I only have an hour before dinner.  I love to make cheddar and garlic biscuits to go with it (like the ones from Red Lobster - see my other post from today).  So when cauliflower is on sale, pick one up and make this yummy soup!

4 Tbs. margarine
2 med. onions, chopped
2 med. carrots, grated
2 celery ribs, chopped
2 garlic cloves, minced
1 lg. head cauliflower, chopped (I chop mine really fine so it is similar in size to the other veggie chunks)
6 cups chicken broth
¼ cup dried parsley
1 tsp. salt
1 tsp. pepper
½ tsp. dried basil
½ tsp. dried tarragon (I never have this so I leave it out)
6 Tbs. Butter
½ cup flour
1 cup milk
¼ cup sour cream (optional)

Sauté onions, carrots, celery and garlic in 4 Tbs. margarine (I saute in the pot I will be using for the whole thing).  In a 4-quart Dutch oven or stockpot, simmer chopped cauliflower, sautéed vegetables, chicken broth, parsley, salt, pepper, basil and tarragon for 20 minutes, covered.  Make a medium white sauce by melting 6 tablespoons butter in a small pan and stirring flour into butter.  Gradually add milk.  Cook until thickened.  Add to soup.  Right before serving, stir in ¼ cup sour cream, if desired.  Do not boil.  Makes 4 quarts soup.

**Notes:  For a lower calorie version, omit the white sauce part of the recipe.

Thursday, November 10, 2011

two-ingredient ice cream (no machine needed!)

Maybe I'm the last person on earth to find this recipe, but just in case you've never seen it before, I thought I'd share.

You can see some amazing add-ins at the website Kevin & Amanda. I know it's cold and nobody's in the mood for ice cream, but I saw it on Our Best Bites several months ago and just got around to trying it finally. I was amazed at how easy and tasty it was!

2 Ingredient Ice Cream
Recipe from Eagle Brand

2 cups heavy whipping cream
14 oz can sweetened condensed milk
2 tablespoons vanilla extract

Combine sweetened condensed milk and vanilla in large bowl. In a separate bowl, pour 2 cups heavy cream into bowl and whip until soft-medium peaks form. Slowly fold whipped cream into sweettened condensed milk mixture in 3 additions. Add-ins can be mixed in at this point. Fold until well combined. Pour into container and freeze for at least 6 hours or until firm.

I thought that one small cream carton and tiny can of condensed milk can looked too tiny, so I doubled it. Obviously the cream puffs up after being whipped, so it trippled in size and I ended up with a ton of ice cream (which I'm not complaining about...). I was also lazy and didn't do 3 additions, but mixed it all in at once. It still worked, but it would probably be even better if you follow the directions :)