It’s Get Out of Posting Free Day!
Nancy G has a brilliant suggestion. She proposed I have a “get out of posting free day” where instead of posting, I give my groupies (that’s you – I kind of always liked the term bleaders, a word Julie of the Julie and Julia project/book/movie to be released in August coined in reference to her blog readers) a theme instead and you all post your recipes for me? And of course for each other. Which I think is a really fun idea, because I’m always interested in what people eat. And make.
So please don’t feel obliged. But if you have a great recipe, one that you call into service a lot, or has been in your family for a long time (I love that kind) or even an idea, because not all food is the result of following a recipe, we’d all love to hear it!
February 11 2009 05:56 am | leftovers
Jen T on 11 Feb 2009 at 6:46 am #
Sausage Penne Pasta
2 mild italian sausages
penne noodles, cooked and drained
2-4 cups chicken broth (I have used OXO as broth)
small med onion diced
cherry tomatoes
basil
Pretty much just slice sausage into circle pieces,add onion and cook – add broth (I usually cook sausage in the broth for more flavour) and let broth simmer and reduce. Once it is concentratated to your liking, add cooked noodles (let them soak up some of the broth) and add cherry tomatoes and basil to just heat through. Serve.
I love that this dish is so easy and yummy! Who knew that chicken broth could be so delicious with noodles.
Enjoy!
kelly on 11 Feb 2009 at 7:46 am #
I like the sound of that recipe Jen T!
I do one very similar when I feel the need for something a bit richer – I add half a container of cream(sour or whipping). You can also add a can of tuna and any other vegetables if you don’t have the sausage etc. It’s a great standby for sure!
I like these quick recipes. Keep em coming because I’ve lost my mojo a bit. sigh
Elaine on 11 Feb 2009 at 8:02 am #
This winter, it’s been all about soups and seasonal vegetables, so:
Caldo Gallega
1 bag dried cannellini beans, soaked overnight
1 1-lb. smoked ham hock (bone-in)
2 large potatoes, diced
1 large onion, diced
kale (I use a ton, at least 1 giant bag, torn into bite-sized pieces)
8ish cups water
2-3 bay leaves
*fill a large stockpot with enough water to just cover the ham hock. Add the bay leaves, heat to a boil, then turn heat down and simmer for 1 1/2 hrs.
*add diced onion and potato, simmer another 30 minutes or so.
*pull out ham hock and bay leaves; separate meat and fat/bone and return meat to pot.
*add beans and kale, simmer another 20-30 minutes.
*serve with crusty bread and a drizzle of olive oil.
I love this recipe because of how nutritionally hefty it is and how it feeds me and my husband for dinner with enough left over for my lunches all week. Also: low sodium! The ham hock makes a pretty delicious broth without using any outside stock.
Kate on 11 Feb 2009 at 8:11 am #
I give boneless pork chops the Swiss Steak treatment. Same procedure: Sear chops in a skillet in a drizzle of olive oil, remove and caramelize sliced onions in same pan, add chops back and cover with canned plum tomatoes (chopped if whole or use diced). Cover and sImmer on low for an hour (until very tender) add a sprinkle of green pepper cover, cook 10 min.
I like to serve it with mashed/whipped cauliflower (potato replacement) and a great salad or green beans in a pinch.
Quick and easy.
Jess on 11 Feb 2009 at 8:18 am #
Bison Pesto Burgers
3 tbsp(45 mL) finely chopped sun-dried tomatoes in oil
1 egg
3 to 4 tbsp(45 to 60 mL) pesto
lb(500 g)Bison ( or turkey or beef)
2 tbsp(30 mL) freshly grated Parmesan
1/2 tsp(2 mL) freshly ground black pepper
Pinches of salt
Lightly Mix together using your hands or fork, shape into patties and place on the grill!!
This was a recipe passed onto me and they’ve been a favorite ever since!!! So quick, easy and delightfully satisfying!! Even in the winter these are great!!
Luann on 11 Feb 2009 at 9:37 am #
Cha Ching Lentil Soup
Splash of olive oil
2 strips bacon
1/2 onion, finely diced
1/2 red bell pepper, finely diced
1/2 large russet potato, diced – I use 2 medium red potatoes
1/2 zucchini – I use a large carrot, finely diced
1/2 cup red lentils
4 cups water
1/4 tsp concentrated stock such as Better Than Boullion
Pinch salt
Fresh ground pepper
Saute bacon, add chopped onion, cook 5 minutes, add red pepper and zucchini/carrots and cook an additional 5 minutes. Add potato and cook 5 minutes. Add water, concentrated stock, lentils, salt and pepper, bring to a boil and simmer 15 minutes – I find I need to simmer it longer, more like 45 minutes for the potatoes to be cooked.
I got this from the Cooking Light boards a few years back and it’s a staple around here in the winter. Freezes well too.
Ellen on 11 Feb 2009 at 10:12 am #
This is a “recipe” that I often pull out when there’s not much in the fridge. It’s made from mostly pantry staples and lends itself quite well to adaptation!
olive oil
1/2 onion, chopped
3 cloves garlic
dash of crushed red pepper
1 c garbanzo beans
about 6 artichoke hearts, chopped
1/2 c chopped roasted red pepper
any herbs- basil, parsley, oregano, dried or fresh
1/2 lb of whole wheat pasta, boiled just shy of al dente
s&p to taste
2-3 oz goat cheese
On medium heat, saute onion in olive oil, add garlic and crushed red pepper. Add beans, artichokes, and roasted peppers and cook until heated through. Add the herbs, s&p and pasta to combine, along with a splash of water. I like to pan-fry the pasta as it gives it more texture and allows the flavor to develop. Top with crumbled goat cheese. Serves 2-4.
Allison on 11 Feb 2009 at 10:17 am #
World’s Fastest Potato Leek Soup!!!!!!
Ok yesturday I had to throw something together quick as everyone’s schedule wasn’t jelling and it was getting late. So I had one leek in my SPUD box and a bunch of potatoes and onions. I made soup. Damn easy and very well recieved(even by my picky 7yr old!) While the soup cooked I sent the oldest boy to Cafe Rosso for a loaf of Harvest bread and dinner was served!
3-4 large potatoes (washed no need to peel)
1 Leek (sliced and rinced)
1 yellow onion (diced)
olive oil
bay leaf(or two or three…)
chicken stock (one box)
Any seasoning you want(I added fresh nutmeg,salt fresh pepper at the table)
cream(optional, I had some in the fridge anyways so I put a smidge in cause I like how it looks,and softens the flavour)
Heat some oil in the soup pot on medium. Throw in the onions and potatoes, some salt and let cook for a few minutes. Put in 1 cup of stock and bay leaves and cover to let it all stew in there for a while. Add leek. Add more stock as needed to keep the steaming cooking process going. Add rest of stock. Let it just cook away. Add cream and fresh nutmeg. Pull out bay leaves right before serving. Serve with fresh bread and pepper. Done Oh ya, we also shared an awsome white wine with the meal. Probably why it tasted soooo good.
Kathy on 11 Feb 2009 at 12:29 pm #
How many would you like? Because I have a chronic pain condition, I’m writing a cookbook – working title The Chronic Pain Cookbook – easy, healthy recipes when you hurt too much to cook. These two are a bit high in sodium, though.
Hamburger Soup
1 lb. ground beef (extra lean or lean)
2 large cans Habitat Vegetable or Minestrone Soup
Brown ground beef. Place soup in a large pot; add cooked beef. Heat over medium heat until simmering. Serves approximately 6 – 8.
SOUPER EASY ITALIAN WEDDING SOUP
1 container chicken stock from The Stock & Sauce Co. (sodium & preservative free)
1 cup fresh spinach or small package frozen chopped spinach
Approximately 25-30 M & M Meats precooked Italian meatballs
¾ c. uncooked Orzo pasta
1 tsp. Each garlic powder, onion powder and basil
½ tsp. Salt
Heat stock, add pasta, cook on medium heat til pasta is cooked. Add meatballs, simmer for about 10 minutes, then add spinach, spices & salt and cook for another 10 minutes. Serve with buns. Makes approx. 4 servings
elektra on 11 Feb 2009 at 12:59 pm #
lemon shrimp with white beans and couscous (source: real simple magazine)
1 cup couscous (raw)
salt and pepper
3 tbsp. olive oil
2 cloves garlic, minced
4 green onions, chopped
one bag of captain highliner prepared lemon and pepper shrimp ($6.99 at superstore)
1 15.5 oz. can cannellini beans, rinsed
1/2-1 cup of fresh parsley, chopped
2 tbsp. lemon juice
1. prepare the couscous as per instructions on the box
2. heat 1 tbsp. olive oil in skillet over medium-high heat. add garlic and green onions and cook X 1 minute. add the bag of prepped shrimp and cook, stirring, approx. 5 minutes (until they turn pink)
3. stir beans, parsley, lemon juice and remaining olive oil into the shrimp
4. serve over the prepared couscous
delicious and easy–on the table in 20 minutes
Nancy G on 11 Feb 2009 at 1:16 pm #
Moroccan Stew
This makes a warm slightly sweet vegetable stew –quick to put together and filling! I just eyeball the amounts…so just toss in more or less of something if you like–it’s pretty forgiving.
Saute a medium onion in a drizzle of olive oil until soft. Add 3 cups thinly sliced green cabbage and sprinkle with 1/4 tsp salt. Continue to saute veggies for about 5 minutes. Add 1/2 sweet pepper and 1/2 cup zucchini cut into strips and add 1/4 tsp cinnamon –saute for a couple more minutes. Add 28oz diced tomatoes, 1 1/2 cups canned chickpeas and 1/2 cup raisins. Cover and simmer for about 15 to 20 minutes. Add salt and pepper to taste. Serve over warm couscous or scoop up with warm pita.
Jen on 11 Feb 2009 at 1:43 pm #
Poached Eggs in Tomato Sauce
Good for supper with a nice bread and salad.
Ingredients:
1 large can Diced tomatoes
A few Sundried tomatoes, chopped
¼ tsp Red pepper flakes
1 Tbsp Sugar (or to taste)
Pinches Salt and pepper
1 clove garlic, minced
4 eggs
Heat frying pan to medium high and add all ingredients except the eggs.
Simmer until the sauce reaches your preferred consistency.
Create 4 hollow spaces in the sauce and crack in the eggs.
Cover and simmer until eggs have poached to your liking.
Jen C on 11 Feb 2009 at 2:56 pm #
mmmm a fave staple would have to be Stinky Pasta….a recipe my G*Ma found in a Sunset Magazine I think about 20 years ago…..so good and quick! The key to this recipe is fresh, quality ingredients although it still tastes good with canned plum tomatoes.
Stinky Pasta
3 Garlic Cloves, minced
2 Tbl. Margarine (or Olive Oil)
1/4 cup White Wine
Salt & Pepper
Spaghettini
1/2 cup Chicken Stock
4-6 Ripe Roma Tomatoes, take out the ends and blanch to remove the skins (otherwise just fish out the skins later on – no biggie)
4-6 Basil Leaves, torn (in the winter I use 2 frozen pesto cubes or store bought pesto if I can’t find any basil)
1 cup Parmesan Cheese
In a large saucepan, melt margarine on medium heat and add garlic – do not burn! Cook for a minute and add wine, stock, pesto cubes (don’t add if you are using fresh basil), tomatoes and salt and pepper. I mash the tomatoes to make a chunky sauce and simmer for 8-10 minutes.
Cook pasta until al dente.
Toss with cooked pasta and add parmesan cheese and basil.
I usually serve this with homemade garlic toast and a salad.
Rebecca on 11 Feb 2009 at 3:05 pm #
Orzo with Butternut Squash Sauce
This is so quick; it’s one of my favorite after-work dinners.
1 box orzo, cooked in salted water according to package directions, cooking water reserved
1 butternut squash
2 tablespoons butter
½ cup grated parmesan OR 4 cooked slices of bacon, crumbled
Wipe the outside of the squash and pierce it in several places with a fork or the tip of a knife. Place it on a microwave-safe plate and microwave for 10 to 15 minutes, until a fork or knife can be inserted easily and the squash is looking wrinkled and droopy. Slice the squash in half vertically—careful of the steam!—and scoop out the seeds and guts. Scoop out the flesh and mash in a serving bowl to the texture of your choice. My kids prefer it perfectly smooth, a texture I can get with a whisk. Add butter, salt and pepper to taste. Mix in pasta cooking water until the squash is the consistency of pasta sauce—I usually add about a cup, but do what feels right to you. Mix in orzo. Top with parmesan cheese or bacon bits. Sometimes I let the kids do parmesan cheese AND bacon bits. I imagine some thyme might be nice, if you have children who can tolerate flecks of green in their food.
I love the sound of the moroccan veggie stew poasted above; think I’m going to have to try that one.
dewey_decimal on 11 Feb 2009 at 4:30 pm #
Mexican Chicken Zucchini Soup
I came up with this recipe to use up some leftovers. It’s very flexible, and can be adapted to the ingredients at hand.
-A half to a whole zucchini, diced
-2-3 cloves of garlic, or minced dried garlic, or garlic powder
-2 to 4 cups chicken or vegetable broth
-Half a can of salt-free tomato sauce, or canned diced, crushed, or stewed tomatoes.
-Half a cup of couscous, quinoa, bulgur, or pearl barley (less, if you’re using a small amount of broth)
-Cooked chicken breast, diced (optional)
-Juice of one to two limes (or ReaLime if you’re desperate)
-A few shakes of hot sauce (I use Melinda’s XXXX or Marie Sharpe’s habanero sauce, both of which can be purchased at Some Like It Hot – they are expensive, but sooo much better than Tabasco)
Saute zucchini and garlic for a few minutes. Dump in broth and tomato sauce. Bring to a boil. Add couscous or whatever grain you’re using. If using couscous, add the remaining ingredients right away and heat through; for other grains, simmer according to package directions, then add remaining ingredients.
Nancy G on 11 Feb 2009 at 4:33 pm #
Rebecca,
Funny I just read your recipe and thought it sounded delicious myself..sort of the same flavour as a squash filled ravioli without all the work?
Erin on 11 Feb 2009 at 6:07 pm #
Great Idea!
A variation of a dish I used to have at Pagliacci’s restaurant in Victoria.
Chicken Pesto Pasta
2 chicken breasts
handful of mushrooms
1/4 cup sundried tomatoes
1/4 cup pine nuts
3 tbsp pesto
chunk of feta
Spaghetti, Penne or whicher you prefer (enough for 4 servings)
Start the water to boil for the pasta. Toast the pine nuts then put aside. Once the pasta is cooking…Cut up and brown the chicken add mushrooms, sundried tomatoes and pesto. Stir and cook till mushrooms are soft. Mix in cooked and drained pasta, pine nuts and crumble feta on top…..super easy and super yummy.
Carla on 11 Feb 2009 at 6:21 pm #
Most of my favorite new recipe’s are off your site or out of your cookbooks Julie, I’m grazing my way through “Grazing” with huge enjoyment! (My 5 yo and I made the ‘chocolate cake’ in a bundt pan today – killer!)
My OTHER new favorite recipe is stolen from the Rachel Ray website, and it’s Dark Chocolate Chipotle cookies. I am serious when I say go make these right now! They were a big hit at Christmas – dark, chocolatey, a bit spicy, and very different!!
3 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
2 cups (4 sticks) unsalted butter, cut into 1-inch cubes, softened
2 cups packed light brown sugar
1 1/2 cups sugar, plus 1/2 cup for topping
1/2 cup cocoa powder, sifted
2 teaspoons crushed, dried chipotle peppers
4 eggs
1 tablespoon vanilla extract
1 tablespoon water
1/2 pound high-quality bittersweet chocolate, melted and cooled slightly
1 1/2 cups high-quality bittersweet chocolate chips or chunks, plus 1/2 cup for topping
Directions
Preheat the oven to 350 degrees F.
In a large bowl, mix together the flour, baking soda, and salt; set aside.
In the bowl of an electric mixer, add butter and beat with the paddle attachment until smooth. Scrape the sides of the bowl as necessary to evenly cream it. Add the sugars, sifted cocoa powder and chipotle peppers and mix again at medium speed until light and fluffy, about 1 minute. Add eggs, vanilla and water. Beat at medium speed until combined, about 30 seconds. Add slightly cooled melted chocolate and mix again, scraping bowl to evenly mix everything.
Add the flour mixture, scraping sides and bottom of the bowl as necessary. When well incorporated, add the chips and mix briefly, about 5 seconds.
Refrigerate the dough in the bowl until cool and fudge-like, but not solid, for approximately 1 hour. You can use an ice cream scoop to create large, even sized cookies. These cookie-dough balls can also be frozen at this point, and baked right from the freezer whenever the need arises.
When ready to bake, press the tops of the cookie dough-balls into the sugar, and then top with 2 to 3 pieces of dark chocolate chips. Place onto parchment-lined baking sheets, allowing space for the cookies to spread. Bake for 12 to 14 minutes. Remove the cookies from the oven when they are still a little underdone. Slide the parchment paper with the cookies onto a cooling rack and allow to cool before removing from parchment
Rated: 4 stars out of 511 Reviews
Christina on 11 Feb 2009 at 8:25 pm #
Quick and Easy Chilie stuffed Mushrooms!
I always have my homemade Chilie in my deep freeze and I always have portabella mushrooms in the fridge! I decided to take the steam off the portabella’s stuff the chilie on top and bake it in the oven and it’s so awesome. It’s become one of our favorites! I make my own 3 bean beef Chilie but you could use whatever recipe you like! If I have spinach in the fridge I’ll take a handfull and scrunch it into the mushroom before I put the chilie on top for added greens! So delicious! I like it topped with Cheddar Cheese but my husband likes it without! This would be great done on the BBQ in the summer! Add a salad and you’ve got a super quick and healthy dinner!
Mrs. M on 11 Feb 2009 at 9:11 pm #
Mmmm….LOTS of interesting recipes. Looking forward to trying the Orzo Butternut Squash one.
One new one that I make often as of late is Butternut Apple Crisp, Butternut squash peeled & chopped up, can of apple pie filling,and the usual crisp/oatmeal topping….yum!
Main dish meal…super easy. Crockpot Thai Chicken…peanut butter, salsa, lime juice, peantus, cilantro, chicken thighs, served with coconut rice…it’s a staple and much requested recipe by hubby and guests even! And super easy!
Avery on 11 Feb 2009 at 9:46 pm #
Here’s a recipe for my mom’s Cornmeal Biscuits, which are fantastic with a hearty homemade soup, chili, or as it turns out, Julie’s Pesto Chicken Stew!
1 1/2 cups flour (white or whole wheat or mix)
1/2 cup cornmeal
3 Tbs packed brown sugar
1Tbs baking powder
1/2 tsp salt
1 stick (1/2 Cup) cold unsalted butter
2/3 cup milk or cream
*Preheat oven to 400 degrees F
Mix dry ingredients in food processor or bowl.
Add butter in small bits until mixture is crumbly.
Add milk a little at a time.
Drop 1/3 cup size pieces of dough onto baking sheet covered with parchment paper or well-greased baking sheet. Flatten a bit and bake for 15-18 minutes until slightly browned.
Makes 6-8.
This is super-easy if you have a food processor… so easy, that I’ve been known to make them first, then decide what entree to have them with later!
Avery on 11 Feb 2009 at 10:01 pm #
Oh, I just thought of an actual meal that Mike & I have quite often… Chorizo and Sweet Potato salad.
- a couple of chorizo sausages (we like Spolumbo’s), grilled and sliced
- grilled or roasted sweet potato, sliced into rounds
- arugula (or any baby salad greens)
Vinaigrette:
-olive oil
-lemon juice
-parsley, chopped
-salt and pepper
Divide the sausages and sweet potato over arugula then pour vinaigrette over everything.
OMG its so good.
Erica B. on 11 Feb 2009 at 10:38 pm #
Savoury Muffins – part quiche, part muffin, wonderful with a bowl of hot soup.
1&1/2 cups chopped, steamed broccoli
1 medium onion, finely chopped
1 teaspoon minced garlic
1/2 cup grated parmesan cheese
6 large eggs
1/2 cup olive oil
1&1/4 cups all purpose flour
1 tablespoon baking powder
1 teaspoon each: oregano & parlsey
pinch thyme
1. Preheat oven to 375F. In a medium size bowl combine broccoli, onion, garlic, and cheese.
2. In another medium bowl combine dry ingredients and herbs.
3. In a large bowl beat eggs until foamy; blend in oil. Add dry ingredients, stir until well combined. Then stir in broccoli mixture until just blended. Pour into greased standard size muffin cups.
4. Bake in a 375F oven for 20-25 min or until lightly browned. Best served hot.
Makes 12 muffins.
margo on 11 Feb 2009 at 10:46 pm #
Question for Kathy: One of my goals for this year is to write a family cookbook too; I’ve wanted to for years. How did you choose to make your book? I know there are many online sites for bookmaking, Allrecipes has a way to do it, but I’d like to know what route you went, if you don’t mind sharing that info.
Thanks!
Natalie (Michigan) on 12 Feb 2009 at 6:20 am #
Great valentine idea: my mom just sent my kids a large decorated rice krispie treat shaped like a heart (8X10) or so. That got me thinking that you could take any novelty shaped cake pan and create fun treats. The kids LOVED it and it was healthier than solid chocolate! I haven’t tried it yet and don’t know what shapes would work the best, but it is defintely something I am going to try. I don’t think I could tackle a novelty cake like a monkey or volcano, but made out of rice krispies… maybe!
Kathy on 12 Feb 2009 at 7:20 am #
To Margo: So far all I have is a Word document which I’ve added recipes to.
I don’t have enough recipes yet to publish it. I am thinking I will go with self-publishing at http://www.lulu.com when I am ready.
By the way, if anyone knows of a site or software I can purchase to get the nutritional info for each recipe, I’d appreciate it.
I made a cookbook a couple years ago for family for Christmas and just did it as a Word document, and took it to Staples and had it printed and bound.
Mary Ann on 12 Feb 2009 at 9:52 am #
“Croustillants aux dattes” (crispy date balls)
Don’t let the name fool you; the butter, sugar and dates melt into this caramelly goo that acts as a glue for the nuts and rice-krispies. These are a grown up version of the rice-krispy square.
1/2 cup butter
1/2 cup brown sugar
1 cup dates, chopped
1 tbsp milk
1/2 tsp salt
1 egg, slightly beaten
1 tsp vanilla
2 1/2 to 3 cups rice crispies
1/2 cup *each* slivered hazelnuts (filberts) and almonds, toasted **
In medium saucepan over medium-low heat, combine butter, sugar, dates and salt. Stir occasionally until melted and well-combined, 3 to 5 minutes. Slowly add beaten egg, stirring constantly. Continue stirring 2-3 minutes more until slightly thickened (this isn’t like candy making, one minute more or less anywhere won’t ruin it). Remove from heat and stir in vanilla. Add rice krispies 1/2 cup at a time, using 2 1/2 cups if you want a chewier bite ot 3 cups if you want a krispier bite. Let cool to lukewarm.
Place toasted nuts in a shallow dish. With buttered hands, roll rice krispie mixture into walnut-sized pieces, then roll in nuts. Place on wax-paper lined cookie sheet and refrigerate till firm. makes approximately 36. Will keep refrigerated in an airtight container for 1 week.
** several variations on this recipe exist online. Alternately, you can roll the balls in coconut, sprinkles or melted chocolate instead of nuts.
I’m pleasantly surprised at how many of my go-to recipes are similar to those of other posters. I love stinky pasta (aka garlic pasta) with shrimp. Those chipotle cookies sound delicious!
Margaret on 12 Feb 2009 at 11:46 am #
Mrs. M… if you are reading, would you care to expand on the quantity of each ingredient in your crockpot Thai chicken recipe? Enjoyed all your recipes. Thank you.
Evelyn on 12 Feb 2009 at 1:33 pm #
This was something my grandma always made and I’ve started to do it now too.
Boeterkoek (butter cake)
————————
4 cups flour
2 cups sugar
2 eggs, separated (keep both parts though)
4 tsp baking powder
1 lb butter
2 tsp almond extract
Cream the butter and sugar. Add the egg whites and almond extract. Combine dry ingrediendts and add to the butter/sugar mixture. Mix together.
Press into three pie plates with your fingers. Brush the tops with the two egg yolks. Decorate with sliced almonds and bake at 350 for 20 minutes.
Easy, fast, always works and breaks back memories too!
Cheryl on 12 Feb 2009 at 1:55 pm #
Tonight is a new favourite. Homemade pizza. Ham and artichoke with a spicy basil pesto. Follow your basic pesto recipe, but use a spicy chili oil instead. I just heat olive oil with some dried red chili flakes for a few minutes. Drizzled on top of the cooked pizza to finish… it is divine.
pauline on 12 Feb 2009 at 5:14 pm #
Favourite Granola and so healthy
2 cups large flake rolled oats
2 cups rgular rolled oats
1 cup rolled wheat flakes
1 cup rolled barley flakes
1 cup triticale flakes
1 cup rolled rye flakes
3/4 – 1 cup almonds
3/4 – 1 cup sunflower seeds
1/2 cup flaxseed meal
1/2 cup canola oil
1/2 cup honey
combine flakes and seeds and nuts. spray or partchment paper a cookie sheet. Combine oil and honey and mix with flakes. Bake 350 for 30 minutes (or until pleasingly brown) Stir every 10 minutes.
Serving size 1/2 cup plus any desired fruit. great with 1tbsp of dried cranberries and 1/2 banana.
pauline on 12 Feb 2009 at 5:22 pm #
Erin I love Pagilaccis. Yeah going to Victoria in March can’t wait to eat there bread and soup.OHHHH so good. will have to try your recipe.
Erin on 12 Feb 2009 at 6:38 pm #
Pagliacci’s is the best! I love there bread and soup! I believe they called the pesto pasta dish the Manhattan transfer and they use fontina cheese but I always have feta in the fridge so I use that instead.
Donna on 12 Feb 2009 at 11:17 pm #
A family favorite:
5 hour stew
-.-.-.-.-.-..
2 lb. stewing beef
carrots, potatoes, onions, celery, etc.(bite sized)
1 can tomatoes (I used 28 oz diced, but whole works, chopped)
1 envelope onion soup mix
3 Tbsp. minute tapioca.
Mix all together in a large casserole or roaster.
Cover and bake at 250 for 5 1/2 – 6 hours.(in spite of the name)
Frozen peas may be added during last hour of cooking.
Tagyn on 13 Feb 2009 at 8:12 am #
Has anyone tried the cookie recipe on the back of the Hershey milk chocolate chips? It is a quick recipe to make and oh so good!
JulieVR on 14 Feb 2009 at 7:30 pm #
Natalie – I hate to disappoint, but Rice Krispie Squares are so totally not healthier than chocolate! There is pretty much nothing nutritious in a RK square (white rice, butter, marshmallows) vs. chocolate – dark chocolate does contain antioxidants, and chocolate actually even contains some protein, fiber (yes! the darker the better) and some iron. Not health food, but some nutritional benefits!
Tagyn – Yes! And in fact, you can cut the butter in HALF and they still work just fine. (You don’t need to replace it with anything.)
Vivian on 16 Feb 2009 at 8:56 am #
Hi Margaret, I’m not Mrs. M but I have a Thai Chicken Thighs recipe that sounds similar:
2 lbs. chicken thighs, skinless
1/2 c. chicken stock
1/4 c. soy sauce
2 Tbsp. cilantro, chopped
2 Tbsp. fresh lime juice
1 chili pepper, seeded and
finely chopped
2 tsp. fresh ginger, minced
Place thighs in crock, mix the next ingredients and pour over. Cook on low for 6-8 hrs. Serve with 1/4 c. chopped peanuts and some more cilantro.
Vivian on 16 Feb 2009 at 9:00 am #
Oops…a 1/4 c. of peanut butter should be in the above mixture as well. Sorry.