Black Bean and Sweet Potato Soup (crockpot)

1 onion (saute in a little avocado oil)
3 cloves garlic, minced (saute for full flavor)
3 cups sweet potatoes (diced pretty small)
3 cups cooked black beans (I love using dry beans and cooking ahead
1 T. cumin
1 t. salt or to taste
pepper
3-4 c. chicken broth

1.  Saute the onion and then add garlic, using medium heat.  Add all ingredients to a crock pot and cook for about 3 hours on high or 5 hours on low.  When it is done either use an immersion blender or a food processor and process half to two-thirds of the soup.  Mix together and serve.  Add garnishes, such as chips, onions, avocado, etc.

Whole Wheat Yeast Waffles (overight)

1-1/4 cup (313ml) milk
1 cup (250ml) water
3 T. butter or 3 T. olive oil
2-3 T. honey
2 2/3 c. (650ml) whole wheat flour
3 eggs
2 t. active dry yeast
1/2 t. (2ml) salt

Heat milk, water, butter ad honey at 120 degree   I large mixing bowl, combine flour, eggs, yeast, salt ad warmed milk mixture.  Mix at low to moisten, then medium high for 1 minute.  Cover and refrigerate several hours or overnight, stirring occasionally.

Preheat Waffle Maker.  Pour 3/4 c. over grids.  Close waffle maker, bake until steam no longer escapes, about 3-5 minutes.  Repeat.  Serve while hot with toppings.  Yield 7 waffles

Chickpea Soup

Lemon Chickpea Orzo Soup

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Alex Caspero

Serves: 8

Ingredients

• 1 tbsp. olive oil
• 1 onion, diced
• 2 large carrots, halved lengthwise and finely sliced
• 3 celery stalks, chopped
• 3 garlic cloves, minced
• ½ tsp. dried thyme
• 6 cups vegetable broth + 1 cup water
• 1 can chickpeas, rinsed and drained
• 1 small sprig rosemary
• 1 cup orzo
• 1 bay leaf
• ⅛ cup fresh lemon juice

Instructions

1. Heat the olive oil over medium heat. Add the onion, carrots, celery and garlic. Cook for 5 minutes until vegetables are soft.
2. Add the thyme and pinch of pepper; stir together.
3. Add the vegetable broth and water and bring to a boil.
4. Add the chickpeas, rosemary, orzo and bay leaf. Reduce heat to a low simmer and cook for 10 minutes until orzo is cooked through.
5. Reduce heat to low and stir in lemon juice.

Party Raspberry Punch by Kaye Calvert

2 frozen packages raspberries
1 large frozen orange juice
1 small frozen lemonade
1/2 c. sugar
Ice
1 bottle of Ginger Ale

Use 2 cans water (not 3) of frozen juice.  Mix well and add Ginger Ale last.  Bon Appetite

Mary's Scones

2 ½ cup whole wheat (or white flour)
1 T. baking powder
½ t. salt
¼ lb. butter (cut up) or shortening
¼ cup sugar

2/3 – 1 cup milk, light cream or buttermilk 

Put flour, baking powder and salt into large bowl, whisk to mix well.  Add butter and cut in with pastry blender until mixture looks like fine crumbles.  Add sugar, toss to mix.  Add milk and stir with fork until a soft dough forms* (at this point you can add raisins, dried cranberries, choc chips or nuts).  Scoop out and drop by large spoonfuls onto ungreased cookie sheet.  Bake in preheated 425 degree oven about 12 minutes or until light brown on top.  Cool on rack.  Serve with butter, preserves or honey or topping of your choice.  DO NOT OVERBAKE!

*You can also fix these in triangle forms.  Do this by forming dough into ball, put onto a lightly floured board and give 10-12 kneads.  Pat dough into a large circle, about ½ inch thick.  Cut into wedges.  Place scones on an ungreased cookie sheet slightly apart for crisp sides, touching for soft sides.

Saurkraut from Sister Peterson

Begin with one 2-lb bag of sauerkraut (I believe it is I the cold case near bacon)

Drain off about half the liquid (save in case you want to make it more sour at the end)

1 large carrot, grated
1 clove of garlic, minced
1/2 a onion, chopped
1 t. dill weed (not seed)
1 T. caraway seeds

Combine these ingredients in a pot and fill with water, just to the top of the sauerkraut.

Simmer for about an hour.

Peel and grate one large potato.  Add to sauerkraut.  This is what thickens it.

1/2 pound bacon, cut in small pieces and fried.  Add to sauerkraut (including the fat)

It always tastes better the second day, so you can make it ahead and refrigerate it until used.  Reheat.

Ambrosia Salad (Easter dinner in Nauvoo)

1 20 oz. can pinepaple chunks, drained
1 11 oz. can mandarin oranges, drained
1/2 c. maraschino cherries, drained and rinsed
1 c. green seedless grapes, sliced in half
1 smal red apple, cut in chunks
1 c. miniature marshmallows
1 c. sweetened flakes coconut
1/4 c. vanilla yogurt
1 8 oz. container of cool whip (whipped topping)

Instructions
1.  In a large bow, combine pineapple, mandarin oranges, cherries, grapes, apples, ,marshmallows and coconut.  Add yogurt and whipped topping to bowl.  Using a spatula fold mixture together until combined>
2.  Cover and chill in refrigerator 2 to 4 hours before serving.

Notes
Yields approximately 6 servings
Stays fresh covered in refrigerator up to 2 days

Valerie's Bran Muffins

Combine and set aside:

1 c. boiling water
1 c. Kellogg's 100% All Bran Buds

Cream
1/2 c. Crisco or butter
2 eggs

Add sifted dry ingredients
2 1/2 cups flour
2 1/2 t. baking soda
1/2 t. salt
1/2 c. sugar (or less)

Slowly Mix In:

2 c. buttermilk
2 c. Kellogg's 100% All Bran Original
Cooled Bran Buds and Water (above)

Add:
1 c. dried cranberries or raisins (softened in hot water and drained)
1 c. chopped nuts

Bake at 400 degrees for 15 minutes.  (Can use cup cake liners in the muffin tins because they are easy to remove)

Note:  Dough may be kept covered in refrigerator for a few weeks.  Do not stir batter after refrigeration.  Yummy--(from Sister Russell in Nauvoo)

Quick Raised Donuts

4 c. scalded milk
2/3 c. sugar
1/2 c. oil
1/2 t. nutmeg
6 envelopes yeast
8 c. flour (more or less)
1 T. salt
2 eggs (optional, but doughnuts are softer with eggs added)

Blend in mixer 10 minutes.  Roll 1/2 inch thick.  Cut out doughnut shapes and let rise 5 minutes.  Fry in 400 degree oil for 1 minute on each side.  Glaze or sugar.  Makes about 6 dozen.

One-Half Donut Recipe
2 c. milk
1/3 c. sugar
1/4 c. oil
1/4 t. nutmeg
3 envelopes yeast
4 c. flour
1/2 t. salt
1 egg (optional)

When you add eggs be sure to add a little more flour.

Donuts

2 c. scalded milk
2/3 c. sugar
1/2 c. oil
1/2 t. nutmeg
6 packs of yeast
8 cups of flour
1 t. salt
2 eggs (optional)

Blend together for 10 minutes in mixer.  Roll 1/2 inch thick.  Cut out donut shapes and let rise 5 minutes.  Fry in 400 degree oil for 1 minute on each side.  Glaze or sugar  Makes 6 dozenl

Strawberry Delight Dessert (Easter dessert in Nauvoo)

1 frozen sliced strawberries (l6 oz)
1 strawberry jello (3 oz)
1 cool whip (9 oz)
1 Angel food cake, brokn into pieces
2/3 c. boiling water

Instructions:

Dissolve jello in water.  Add berries then partially set for about 1/2 hour.  Fold in cool whip and broken angel food cake.  Put in 9 x 13 pan.  Refrigerate until firm.

abt 12 servings

Funeral Potatoes

Prep time:  5 mins

Cook time:  35 mins

Total time:  40 mins

 

Ingredients

• 1 pkg Frozen Shredded Hashbrowns {typical pkg size: 1 lb. 14 oz.}
• 16 oz. Sour Cream
• 1 Can Cream of Mushroom Soup
• 1 8oz. Package Shredded Cheddar Cheese {I use sharp cheddar}
• ¼ cup Milk
• ½ Chopped White Onion
• 1 stick of Butter
• ⅛ tsp. Salt
• ⅛ tsp. Pepper
• ⅛ tsp. Garlic Salt
• 1 - 2 Cups Seasoned Croutons, crushed

Instructions

1. Thaw hash browns slightly so they mix well.
2. Preheat oven to 350 degrees.
3. Combine hash browns, sour cream, cream of mushroom soup, cheese, milk, onion, salt, pepper, garlic salt, and ½ stick of melted butter, then stir well.
4. Pour into greased 9x13 Casserole Dish, and set aside.
5. Crush croutons {easy tip: place in a ziploc bag and mash down with a rolling pin}
6. Spread crushed croutons evenly over the top of the casserole.
7. Drizzle the top with other ½ stick of melted butter.
8. Bake for 35 - 45 minutes, or until hot. ENJOY!

Cranberry Chicken (crockpot)

Author: The Frugal Girls

Prep time:  5 mins

Cook time:  3 hours 30 mins

Total time:  3 hours 35 mins

Serves: 4

 

Ingredients

• 4 Boneless Skinless chicken breasts, thawed
• 1 can Ocean Spray Whole Berry Cranberry Sauce {14 oz.}
• 1 pkg. Dry Onion Soup
• 8 oz. Kraft Catalina Dressing {Russian Dressing can be substituted}

Instructions

1. Cook chicken in Crockpot on HIGH for 3 hours {covered}.
2. After 3 hours, drain juices from crockpot.
3. Mix together Catalina Dressing, Cranberry Sauce and Dry Onion Soup Mix.
4. Pour mixture over chicken, and cook on HIGH for 30 more minutes {covered}, or until done.

Sirloin Tips

Beef Tips with Onion & Mushroom Gravy
Recipe by Our Best Bites
Ingredients:
2 pounds lean beef stew meat
1/4 cup all-purpose flour
1 teaspoon steak seasoning (like McCormick Steak Mates Montreal Steak Seasoning)
2 tablespoons extra-virgin olive oil
1 medium yellow onion, cut in half and sliced
1 8-ounce package sliced baby mushrooms (I used baby Portobello mushrooms)
4-5 cloves garlic, minced
1 1-ounce package onion soup mix
1 cup beef broth
2 teaspoons red wine vinegar
kosher salt and freshly ground black pepper to taste
3-4 cups hot cooked rice or egg noodles
Instructions:
Heat the oil in a large skillet or stockpot over medium-high heat. While the oil is heating, toss the flour and steak seasoning together in a bag (like a roasting bag or a large zip-top bag). Add the beef and toss until evenly coated.
When the oil is hot, add the seasoned beef and cook for 3-4 minutes or until browned on all sides. Transfer the beef to a slow cooker. Add the onion, mushrooms, garlic, onion soup mix, and beef broth. Cook on low for 7-8 hours or until the beef is very tender. Add the vinegar and season to taste with salt and pepper. Serve over hot rice or egg noodles. Makes 6-8 servings.    Click:   Our Best Bites

Quinoa Black Bean Casserole

2 c quinoa, rinsed 4 c water 1 lb butternut squash, chopped into 1 inch cubes 1 onion, chopped 2 cloves of garlic, minced 1 T cumin 1 1/2 c or one can black beans, drained and rinsed 1 1/2 c corn, drained or thawed 1 t salt 2 c shredded cheddar cheese, divided 1 1/2 c salsa 2 eggs Bring quinoa and water to a boil. Simmer, covered, 15 mins. Toss squash with olive oil, salt and pepper. Roast on a baking sheet for 10-15 mins at 400 degrees. Sautee onion and garlic until they begin to brown. Add cumin and continue cooking another minute or so. In a large bowl, combine quinoa, squash, onion mixture, salt, beans, corn, and 1 c cheese. Whisk eggs into salsa and fold in. Pour mixture into a greased 9x13 pan and top with remaining cheese. Bake, covered, about 45 mins at 350. Remove foil at the end of baking to allow the cheese to melt.   Like Comment

Whole Wheat Bread in the Breadmaker

12 oz water

1.5 tsp salt

2.2 oz (3 Tbsp) honey

1 oz  (2 Tbsp) oil

20 oz (abt 4 3/4 Cups) 100% freshly ground white wheat flour

2 tsp saf instant yeast.

Tian -- Parmesan

Parmesan Vegetable Tian

Yield: Makes 4-5 side dish servings

Ingredients:

Nonstick cooking spray
1 tablespoon olive oil, plus more for drizzling
1 large yellow onion, small diced
2 garlic cloves, minced
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 medium baking potato, thinly sliced
2 medium Roma tomatoes, thinly sliced
Heaping 1/4 teaspoon Italian seasoning
Salt and freshly cracked pepper, to taste
1/4 cup shredded mozzarella cheese
2 Tablespoons freshly grated Parmesan

Directions:

Preheat oven to 400 degrees F. Lightly coat a round pie pan with nonstick cooking spray. Set aside.
In a medium pan, heat olive oil. Once hot, add chopped onion and garlic, cooking until soft and fragrant, 5-7 minutes. Spread the onion and garlic mixture on the bottom of pan. Evenly arrange the sliced vegetables on top, alternating as you go. Once you get all the way around, continue layering to fill the middle until no open space remains.

Drizzle all over with 1 Tablespoon olive oil and sprinkle with Italian seasoning, salt and pepper. Cover with aluminum foil and bake covered for 30 minutes.

Remove aluminum foil and sprinkle with mozzarella and Parmesan. Return to oven and bake uncovered for an additional 15 minutes, or until cheese is golden brown.
Enjoy!

TIPS
The vegetables should be sliced into 1/8”-thick rounds. You can use a mandolin, just make sure the blade thickness is 1/8”, otherwise you may end up with too-thin slices.
Try to layer vegetable slices of the same diameter with each other, as this makes layering easier.

                                --from the Comfort of Cooking.  She adapted it from The Blond Cook

Red Cabbage (German style)

l medium red cabbage, shredded
2 cooking apples, grated
1 small onion, grated
2 T. bacon fat
1/2 plus cup of sugar
1 bag leaf
1 whole cinnamon stick
pinch nutmeg
Enough water to cover bottom of pan.

Combine all ingredients and simmer one hour.  Make a paste of 1/2 c. red wine vinegar and 2 T. flour.  Add to cabbage and cook until thickened.  Add salt and pepper to taste.

From Sister Judy Peterson (Nauvoo)

Asian chicken and red cabbagte salad

Asian chicken and red cabbage salad

Shared by: jludwig

Ingredients

• ¹⁄₂ lb ground turkey
• 1 cup cooked quinoa
• 3 cups shredded red cabbage
• 2 cups shredded carrots or thinly sliced
• 2 yellow or red bell pepper cored, deseeded, and sliced into bite-sized strips
• 1 sweet potato peeled and sliced into 1 inch long, ½ inch wide chunks
• ¹⁄₂ cup creamy peanut butter
• ¹⁄₄ cup soy sauce
• 3 TBSP seasoned rice vinegar
• 3 TBSP Maple syrup agave nector or honey (sweeten to taste)
• 2 TBSP Water
• 1 ¹⁄₂ tsp fresh ginger or ginger paste
• 1 TBSP lime juice
• 3 TBSP coconut oil
• ¹⁄₂ cup coarsely chopped fresh cilantro
• 2 tsp dried onion
• 4 cloves garlic finely minced or through a garlic press
• 3 TBSP soy sauce
• 2 TBSP maple syrup
• 1 tsp lime juice
• 1 tsp lime zest

Directions

Cook the ground turkey with dried onion and garlic. When it is cooked mix quinoa with the meat and then add 3 tbsp soy sauce, 2 tbsp. maple syrup, and 1 tsp lime juice and lime zest, add soy sauce and maple syrup to taste

Roasted vegetables

Roast the vegetables: Toss the sweet potato chunks with a generous tablespoon of coconut oil,

2 of 2Asian chicken and red cabbage salad

Directions (cont.)

the cumin and a sprinkle of salt. Toss the bell pepper with about a teaspoon of coconut oil and salt. The vegetables should be lightly coated with oil on all sides.

Arrange the sweet potatoes in a single layer on a large baking sheet. Arrange the red bell peppers on a separate, smaller baking sheet. Roast the sweet potatoes on the middle rack for about 35 minutes, tossing halfway, and roast the peppers on the top rack for about 25 minutes, tossing halfway. The vegetables will be tender and caramelized on the edges when they are ready.

Make the sauce: in a bowl, whisk together the sauce ingredients. If the sauce is too thick or too spicy, whisk in a little more water.

Beans: A Delicious Tutorial (Iss High RS)

Dry Beans: A Delicious Tutorial

Step 1: Buy some beans!

• Determine how much you need to store. The Church recommends 5 pounds/person/month. That makes 60 pounds per year, or 300 pounds for a family of five.
• Buy the dry version of beans you already use—pintos or black beans for tacos, garbanzo beans (chickpeas) for hummus and falafel, kidney beans for soups and casseroles….

Step 2: Cook some beans!

• Decide how many you want—they will double or triple in volume when cooked.
• Spread them out on a cookie sheet and pick out shriveled or broken beans. Rocks also don’t taste good!
• Rinse them off and get ready to cook. ***NOTE: Soaking does not dramatically increase cooking times for beans unless they are ancient, nor does it reduce the amount of gas-producing enzymes in your beans. If you have trouble digesting beans, eat more of them! Your body will adjust, and thank you for it!***
• Now choose a method:
1. On the stove: Put your beans in a pot and cover with a couple of inches of water; salt to taste. Bring to a boil, then turn the heat down to low. They’ll be ready to eat in 1.5-2.5 hours, depending on the type of beans and their age.
2. In the crockpot: Cover with water and salt to taste. Cook on high for 3-4 hours or on low overnight.
3. In your pressure canner: For pints, place ½ c beans and ½ t salt in each jar. Add water to fill line and process at 10 lbs pressure for 75 minutes. For quarts, place 1 c beans and 1 t salt in each jar. Add water to fill line and process at 10 lbs pressure for 90 minutes.

Step 3: Try some recipes!

HUMMUS

            2 cans, or 4 c garbanzo beans        1 t cumin

            ¼ c tahini                dash cayenne pepper

            ¼ c lemon juice            ¼ c olive oil

            2 t minced garlic            warm water as needed   

Blend through cayenne until smooth. Add oil, then water as needed until creamy. Use as sandwich spread or dip for fresh veggies.

BLACK BEAN BURGERS from How to Cook Everything Vegetarian

        2 c or 1 can black beans, drained and rinsed        ½ c oatmeal

        1 egg                            1 medium onion

        1 T chili powder or other seasoning

Chop onion in food processor, then add remaining ingredients. Process until combined but not pureed Scoop 1/3 c portions onto heated, oiled frying pan and flatten into patty shape with rubber spatula. Cook until brown and firm on both sides. Serve like your favorite burger.

MOROCCAN SPICED BEAN AND LENTIL SOUP

            1 onion, chopped            1 can diced tomatoes

            2 cloves garlic, minced        1 c diced carrots

            1 t grated fresh ginger            ½ c chopped celery

            6 c water                1 t garam masala

            1 c lentils                1 ½ t ground cardamom

            1 can garbanzo beans            ½ t cayenne pepper (optional)

            1 can cannellini or kidney beans    ½ t ground cumin

                                salt to taste

Saute onion, garlic and ginger in olive oil. Add remaining ingredients and bring to a boil. Simmer, partially covered, 20-30 minutes until lentils are soft. Puree a portion of the soup with an immersion blender.

HEATHER JOHNSON’S LENTIL SOUP

1 cup dried lentils, rinsed        3 cups chopped fresh tomatoes (or 2 cans diced tomatoes)

6 cups chicken broth            2 cups sliced carrots

2 cups chopped onion            ½ t dried thyme

1 garlic clove, minced            ¼ t dried marjoram

1 T avocado oil (or other high-heat oil)

In a large saucepan, bring lentils and chicken broth to a boil. Reduce heat; simmer for 30 minutes.

Meanwhile, in a large skillet, saute onion and garlic in oil; add to saucepan. Add the tomatoes, carrots, thyme and marjoram. Cook 30 minutes longer or until lentils and vegetables are tender. Yield: about 8 servings

REFRIED BEANS adapted from Joy of Cooking

                       

            1 onion, chopped

            4 cloves garlic, minced

            4 cups (2 cans) pinto beans, partially drained

       

Saute onion in vegetable oil over medium high heat until brown. Add garlic and cook, stirring, for one minute. Add beans to warm. Puree in food processor or mash with a fork, adding liquid as needed and salt to taste.

BLACK BEAN BROWNIES

from chocolatecoveredkatie.com

                1 ½ c black beans                1/3 c maple syrup or honey OR 2 T sugar

                1 T cocoa powder                ¼ c coconut or vegetable oil

                ½ c quick oats                    2 t vanilla

                ¼ t salt                            ½ to 2/3 c chocolate chips

                ½ t baking powder                more chocolate chips for presentation (optional)

Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies.